A Vegan's Pantry

The next installment in my series on Pantries comes from my friend Sharon Rashbaum, a certified Holistic Health Counselor who helps people get their lives and diets on a healthier track, and also runs the website You Can Be Healthy Just Eat Right. Sharon is vegan, and a great cook! I was fascinated to look at what's on her shelves, and I hope you'll be too!

When Jenna asked me to guest blog here I was so honored and excited. I don’t have your average run-of-the-mill pantry because I am vegan. I went vegan for health reasons back in 2009 and since doing it I am off all my many medications for Rheumatoid Arthritis, acid reflux, and migraines. I feel wonderful! So wonderful, in fact, that I went back to school to become a health counselor and now I help others to achieve a healthy lifestyle.

For those of you that are unfamiliar with what a vegan is, the definition is as follows:

Veganism is the practice of eliminating the use by human beings of animal products. This includes all meat, dairy and egg products. You probably think, well then what in the world do you eat…salad??? Well yes I do enjoy salad but that’s not even close to all.

And even though I have no animal products in the pantry, it is VERY full. Here’s a basic list:

• Beans lots of beans –always organic- generally canned it just some faster and easier to cook with than dried.

• Grains – I use lots of grains including: Quinoa (pronounced Ken-Wah), Buckwheat, Basmati Rice (although I recently started keeping it in the fridge – because it said to on the label), Brown Rice, Millet, and my favorite Red Rice

• Noodles: Asian soba noodles, Brown Rice pasta

• Sauces and marinades include: Thai Peanut sauce, Asian BBQ sauce, Pasta sauce, Vegetable Broth, Coconut milk (I try to get light versions)

• Agave nectar

• Raw honey

• A couple cans of ready made soup for a meal in a flash

• And I think I have almost every spice known to man

• Baking Needs: Instead of all-purpose flour I use: Whole Flour, Brown Rice Flour, Sorghum Flour

• Instead of eggs I use Ground Flaxseeds mixed with hot water or Ener-G-Egg Replacer

• Vegan Chocolate Chips (which are really creamy and yummy!)

I think you have the idea. I’ll be honest - I could live off what’s in my pantry but my freezer and refrigerator are a lot more interesting LOL

If you have any questions about Vegan and healthy eating or what I do. Check out my website:

You Can Be Healthy Just Eat Right

I wish everyone good eating!

Sharon Rashbaum