PANTRY CHECK ✅❗️ to confront what I've been avoiding & figure out what to cook for the next month!

[@emlyewng]

Thank you to Ritual for Sponsoring this video. Get 40% OFF your first month at www.ritual.com/emewing40

[@aireeahnuh]

Store nuts in the freezer! Helps with them not going rancid as fast!

[@amandap9829]

I was going to say the same. That's where I keep mine.

[@jaminwaite3867]

And they basically last indefinitely 😂 i have some hemp seeds from like three years ago in the back of my freezer

[@bethwaldren3303]

or even in the fridge in a glass jar

[@cruelaz]

this works wonders! I grew up with a huge walnut tree in the backyard of my grandparents so every store brought nuts already taste old to me. I freeze the yearly harvest and I have fresh walnuts for the whole year to come!

[@theveganchemist523]

Excellent advice. I do the same!

[@Coorvaldx]

24:52 the split second of grocery outlet really got me

[@faithcook2429]

The Katy Perry Bragg's connection 😭 I guess you really do learn something new every day

[@lizlorenzsonn9999]

I think the answer to sprouting potatoes is that they need airflow to stay dry. Mine always sprout on the cupboard too! Pantry staples: VINEGAR (red wine, apple cider, unseasoned rice), multiple rices, red lentils, garbanzo and black beans, coconut milk cans, curry paste, sesame oil, tomato products, mirin, chili crisp, peanut butter, salsas (verde, chipotle, others), oils (olive, vegetable, coconut, others), and oats! Freezer staples next maybe?

[@Rennie212]

That PG tea is super popular in the UK which is probably why you think it’s so strong. That’s just how we make tea lol

[@sophiejones1709]

I was about to comment exactly this 😂 we do love a strong cup of tea over here in the UK!

[@nikkibuscombe8385]

My favorite is when she talking about a product and it goes-GROCERY OUTLET BARGEN MARKET bc every time I shop there I have that jingle repeating in my head lol 😂

[@cvf557]

Just from the intro I know this is going to be very very relatable...

[@sophiayoung137]

I never comment but you “you know what, f*** your Stanley dude” deserves recognition. That was so funny, almost spit out my food when I heard it 😂

[@ardisbroberg5574]

girl you can keep nuts/seeds in the freezer and they will last forever! i put mine in old pho/takeout containers they work great :)

[@andreaanonymous5474]

The Patak's brand makes vegan spice pastes for Indian curry, you just add your protein choice and coconut milk. The Vindaloo sauteed with added garlic is delicious over linguini or rice. Their Vindaloo simmer sauce is also vegan. I just cut up and stir in a few of the Gardein Seven Grain Chick'n strips when they're done simmering and pour it over rice for a quick meal. Tofu or any other brand would work also. The spice pastes are usually more flavorful than the simmer sauces, they just require more cooking time.

[@imdivyamenon]

if you have an Indian/desi grocery store near you try finding wagh bakri tea or any black tea for that matter. It's a big bag of loose black tea and really flavorful. I feel you will like that one in particular Edit : oopps I think you meant loose leaf green tea

[@emlyewng]

nah i meant any loose leaf tea! i actually do want loose black tea for kombucha-making so that's a good tip :-)

[@imdivyamenon]

@@emlyewng absolutely try those stores then! 👩‍🌾

[@ellathompson952]

THE GOLDEN CURRY WITH IMPOSSIBLE STEAK IS SO GOOD

[@jesstucker6201]

you talked about putting peanut/cashew butter in your ramen-- have you ever tried tahini in it?? that is my GO TO addition if i want a creamy broth. you mentioned a-sha noodles, which are chinese-leaning in flavour profiles. adding tahini to them would be so good.

[@clovesbian]

I’ve never heard of putting tahini in ramen but thank you so much for sharing because now I must try it

[@HarlequinFoxrose]

tahini makes such a great sub for Chinese toasted sesame paste for making a low effort take on tantanmen!

[@sophiaconti1672]

omg if you want the hilarious lore of Braggs, check out the episode "Paul Bragg & the Rise of Apple Cider Vinegar" from the podcast Maintence Phase.

[@annamwhitney]

Yes! This ep was wild! I try not to buy their stuff anymore but sometimes they are the only brand with nutritional yeast

[@thelullinthestorm]

Yay Emily posted! I’m already laughing. Nuts can be frozen yo! Throw the whole bag in there. They last longer on shelf if toasted first too

[@sukiplus]

About the pasta dishes with no protein, check out the minimalist baker recipe for lentil bolognese, it’s great and I used to make it all the time

[@GeekStinkBreath17890]

A can of vegetarian chili could be a quick protein to add to pasta marinara. Sometimes they come with TVP in them, other times just beans. Also lentil sloppy joes are good over mac and cheese.

[@Kaelih]

So true about the hydroflask vs Stanley’s! I love my hydroflask and it’s still going strong after several years

[@sarahthegreatest]

I usually put my potatoes in the bottom drawer of my fridge. My logic behind it is "root cellar vibes✨" It is cold, it is dark, and I see them more often so I use them quicker (sometimes 😅). In my experience this has worked, my potatoes can last up to a couple months in the fridge (depending on how good they were when I put them in). Also, my favorite matcha is the Jade Leaf barista blend. You can sometimes find it at Walmart, but the best price I have seen is unfortunately on Amazon.

[@meekiegeorge9935]

I love the tea towel on the oven handle. It's so precious

[@TheGreatSaveeni]

Every time I watch your videos, I get major FOMO from not having a grocery outlet near me! 😭

[@HaleyMorganB]

I really love Ippodo tea matcha. They prioritize sustainability, small batches, and are Japanese-owned. The quality is impeccable, and the shipping isn't awful (~$5 I think) -- you can sign up for a subscription, or just order every time you run out. Some of the nicer varieties of tea are pretty pricey, but I think the cheapest is ~$30 and it's still fantastic quality!

[@Kx____]

EMILY you freeze nuts and seeds to keep them fresh for a very long time. i have frozen walnuts and such a lot in the past and it helps if you live alone and don't eat them that often. hope it helps x

[@Bldveg]

Aldi also has dark chocolate chips that stay pretty consistent- they don’t say vegan or plant based but the last time I got them the ingredients looked fine. Also lentils in your pasta is good! Or crispy seasoned chickpeas

[@Coorvaldx]

I always want to have a backup pantry-stable shelf-stable nondairy milk or creamer for the day I open my fridge to use some and I’m out, but I’m not that type A

[@zupaztrupa0]

I always have some dried fruit on hand!! Raisins or cranberries for oatmeal, dates for snacking, and prunes for ~digestion~

[@sustainablesabs]

I love adding white beans to my pasta dishes! works really well with a lemony/broth sauce with herbs and greens, or even with red sauce. :)

[@ehwicka]

Everything seasoning, red crushed pepper (i put it on any and every pasta), spicy chili crisp ( i love it on a cucumber salad or in a stir fry), dark chocolate covered nuts (i have a sweet tooth and often have a couple after dinner for a lil treat✨) Love your videos 🩷

[@juliex094]

as far as matchas, i really love the pure matcha from golde. its got a strong flavor but a really mellow caffeine feeling that is unlike any other matcha i've had (i'm caffeine sensitive). i cant speak to it in terms of price comparison cuz its the only one i ever get, but highly rec!

[@IvyLilley]

I just found out I’m moving in two weeks so I’m also doing a pantry check and I’m making the wildest combinations of food from my pantry/fridge/freezer right now in preparation for the move So this video could not have come at a better time for ideas of what to do with some of the excess pantry staples 🖤 Also! Keep your nuts in the fridge, they last way longer

[@EmilyDavis-q3k]

Love that the lentil soup from mom is universal. I had the same one for at least 2 years before eating it... it just needs extra seasonings lol

[@KrystalKairi]

Protein pasta is always my favourite - want a complete meal but also just pasta? Nailed it!

[@MrNioMoon]

ugh. i missed you. you’re the best

[@trishdonley945]

I hear ya about the loose leaf tea! I buy some on Vitacost in big bags from Frontier Co-op. You get these big foil bags with like a pound of tea. I get a few different kinds of green tea that way. And I'm so cheap I reuse the tea for several pots of tea, which works fine for me. I keep all chia/flax/hemp, nuts, and flowers in fridge or freezer. I don't use them often enough after they're opened before they go bad, and they're expensive! I also do that with my nut butters and tahini. There's nothing I hate more than having to throw out food that has gone bad hiding in a cupboard! I've seen a lot of people on KZbin recently so pantry clean out meal planning. Sounds like a good series! I think I saw on Plant You to make a drink or a sauce with the bottom of the peanut butter jar😉

[@nonsapreicomechiamarmi]

I just love your videos, especially these longer ones

[@vanipina7832]

Always love watching your videos, so calming!

[@k2567-o4t]

I always keep chipotle paste!! It’s so versatile and delicious and it lasts me for a long time. I store it in the fridge after I open it. Recently I’ve been adding it to my black bean tacos as a sauce! I mix it with soy yogurt, lime juice and a little bit of salt and pepper and it makes a great sauce. It was also delicious mixed into red lentil soup! And with pulled vegan chik’n on a sandwich!❤ thanks for making this video, you gave me lots of new ideas! My wife and I love your channel:D

[@kaylaj4417]

coconut cream in soup is life changing , would def recommend!! i use it in any kind of soup but it’s really good with like a sweet potato type soup

[@jenniferb319]

Tortillas, pickles, and black beans. You’ll always find those in my kitchen

[@queeni8054]

im obsessed with vinegar and sesame oil. got to have them at all times.

[@jackiemyers8527]

you can freeze nuts! If you struggle to eat them on their own you can add them to blended sauces, granola, or baked goods :)

[@CarinaCoffee]

For those who don't like Tahini, there's Chinese brands that do sesame paste, but they also do sesame-peanut paste and that's a very good way to get used to that weird funky nutty taste that sesame paste has.

[@damianwildfong7278]

lavender is used in french cooking put it in a vegan cheesecake with lemon

[@kathryncryts5537]

Would absolutely love to see you make vegan white chocolate in a future video! I haven’t had white chocolate since I went vegan and miss it so much

[@juniethesims]

I got my kiddo a used hydroflask off ebay for super cheap, and it still works amazing. It even has a dent in it and it’s still trucking.

[@holagurl4sur1]

I always have oxtail seasoning( i never actually make vegan oxtail with it. I just use it in stews and on tofu), sazon and sofrito( a blend of onions, peppers, garlic, Celery and culantro).

[@PsychedelicUnicorn77]

Your skin is amazing 😱 could you do a skin care routine video?

[@skyemarler4331]

Turned on this video and woke up 2 hrs later 😂. Your voice is like melatonin, geez!

[@n00n3ynight]

Idk if this is a thing in America but I rly like dried soy meat products. They come in quite huge packets and they are so easy to cook with. Sooo versatile and you can just throw them in any sauce and they'll suck it up and taste like your sauce base. Or if you want to be fancy, you can soak and marinate them beforehand. You can fry them, season them and they are literally pure protein. I reaaaaallllyyyy recommend trying!

[@champagneandgummybears]

I am bad at using up the end of the bag of raw cashews and also bad about presoaking cashews to make cashew cream so I now just soak and blitz the whole bag and freeze the extra in ice cube trays. Highly recommend for other people who like to impulsively make a recipe with no pre planning.

[@kawaiiimami]

ive literalllyyyyy thought the same thing about chai thai tea. pls let us know your findings :3

[@restamper1]

You still have to blend it, but red lentils cooked into marinara/pasta sauce are good for a whole food protein option!

[@ambers.]

Finally getting a Grocery Outlet around here! 🙌

[@heyummrandommuch]

I keep wasabi peas and dried green beans as snacks!

[@bempop]

I dont know if it counts, but my go to thing was always cabotiá pumpkin (I'm not from the usa so i don't know how it's called in english) I used to throw'em in the oven with spices, olive oil and other veggies and just forget about them for an hour and a half and they would always be amaizing

[@Kaelih]

I keep my doenjang (Korean fermented soy bean paste) in the fridge once opening and it’s lasted for a couple of years

[@amoebavega]

Oh my gosh PG tea is really common in the UK and usually considered a fairly weak black tea, from my experience 😂 Would recommend Yorkshire Tea for strong ish by UK standards tea. I actually use loose leaf mostly at home though because I like it super strong. Such a cute relatable video! 💚

[@ahoyaj]

I'm going to San Francisco soon and there's a grocery outlet near where I'm staying. I am making a point of going there just cause of your videos!

[@caro12321]

i always have lots of lentils and chickpeas in my pantry, so i can always just whip up a quick curry/lentil stew :)

[@Shelf_Improvement]

You can blanch the walnuts if they taste bad and then freeze them

[@caitlinwallace8955]

I love smoked tofu with pesto pasta or vegan sausages and white beans with a marinara sauce is good!

[@laurenriley23]

I love my old dented up hydroflask 💜

[@AwkwardPain]

TVP, Vital Wheat Gluten, powdered peanut butter, Buldak 2x spicy noodles... tomato soup.

[@austongreen9883]

holy fuck, u CRUSH ur pantry tour EVERY. TIME. so off-script! ...also, those are the Devil's potatoes.

[@deborahoakey3560]

Try Yorkshire tea and you can buy loose

[@seikocammack1007]

Silken tofu breaks down in spaghetti sauce ok without blending, only stirring - not uniform or anything, or pretty - it is objectively the best way to eat spaghetti

[@nadialeeabu]

listen to the Maintenance Phase episode about Bragg's omg it's so good. Katy Perry is the co-owner of the company now!!

[@kellys9973]

i’ve always kept walnut and pecans in the fridge after open, they don’t get the weird stale taste as quickly

[@Rennie212]

Tvp is my favourite protein to eat with pasta plus it’s shelf stable!

[@Rennie212]

But not the kind you had, there’s one that looks more like ground beef

[@HarlequinFoxrose]

1:40 I wonder whether a standard home food processor is powerful enough to grind oats as finely as commercially-bought oat flour? It'd be much cheaper than buying it!

[@Sarah-jv7vu]

I try to always have canned mushrooms, pickles, garlic powder, corn, harissa AND canner palm hearts. I really have an obsession with palm hearts (and asparagus smh) 😔😏

[@allthingschey]

"what we have .. is actually a problem" lmao ily

[@morgans4165]

They sell loose leaf tea at winco!

[@jasmiinebland33]

try urmomashley matcha!!!!! it's called nami matcha

[@AthynVixen]

The PG is probably strong to you because other teas are so weak. WE have PG in the UK as one of our normal daily brands. US sorry to say doesn;t really do tea decently sadly. When I visit US i always have to bring my own tea for the trip. IDK why they dont sell loose leaf or even decent tea bags in the US i guess thats cos most American's drink coffee. its a shame ppl in the States have to pay so much for such bad tea PS AMEN on the hydroflask. I've had a Bodum coffee travel mug I got 10 yrs ago at TK Maxx for like £13 and it still works just fine.

[@hoon75]

Echoing all the wise people in the comments saying store nuts in fridge or freezer!! Esp walnuts, they have an extra high fat content so go rancid extra fast. Rose is definitely better than lavender. And also the grocery outlet jingle takes me out every time lol. Thank you for your humor

[@EllaCarlson-zb9lj]

omg you need to try goodles vegan white cheddar mac!! 20 grams protein and it’s soooo tasty

[@alienjjj]

since you have gluten thats going to expire, why dont you make some seitan "turkey" with the lavender rub and maybe some pepper on the outside, roasted, Thanksgivingy...? Also the juice of the beets could be good to add to the seitan with the beef seasoning and some nuts inside, alongside that premade mash potato.. mm

[@JonesLeFae]

Have you ever purchased actual Thai tea-like the loose tea that they use….I’m not sure what it’s called but my daughter bought some online and it’s soooo good! Tastes just like you bought it in a restaurant (use coconut milk or other plant based milk) and sweetener of choice.

[@JonesLeFae]

It’s called Hand Brand Thai Tea. It comes in a red bag. Check it out!

[@davidthescottishvegan]

A fantastic pantry check video from the awesome & beautiful Emily and thanks for being so relatable and inspiring. Emily 😍 peanut butter as much as I do. Love 🥰 the video and love 💕 Emily.

[@SammyBulka]

You know I think the potatoes next to the oven could be why it’s sprouting. Or there is some kind of moisture in the closed cabinet space. You could try having them on the counter covered with something? Mine sprout fast too no matter what :/ I always buy sourdough bread and pasta. They’re just so versatile!! I usually buy Oreos too, bc they’re our favorite dessert snack and I can do so many things w them. They have a gf version!! I also get gf jovial pasta it’s the best tasting gf one

[@Duleslol]

I have the same issue with potatoes in my cabinet!! They sprout so fast 😖

[@holagurl4sur1]

I have a thermal cup I bought years ago from teavana and it keeps my tea so hot. One time I feel asleep and I woke up like 3 hours later and It was still boiling hot. I think it works a little too well.

[@SachinM0515]

I know this sounds weird, but it might be best to store walnuts in the freezer

[@soychelly836]

Yes otherwise they tend to go rancid.

[@jaminwaite3867]

I keep them all in the fridge/freezer! But definitely the ones rich in omega 3s-flax, hemp, chia, & walnuts.

[@n00n3ynight]

You can use the rice paper to make chicken "skin" (kinda ew to spell it out) with mushroom meat or other vegan meat filling

[@stephanieb3344]

I have a bunch of those nori packs from grocery outlet in my pantry too 😂

[@theveganchemist523]

chickpea pasta is goat

[@EllaCarlson-zb9lj]

have you tried soy curls?

[@CarinaCoffee]

11:31 the only nuts I've ever felt like this about were pistachios and cashews (roasted and salted of course) all other nuts like walnuts or hazelnuts are actually pretty meh. I always preferred peanuts, which aren't nuts. But maybe my nut allergy plays into me nor being into the more intense nut flavours (different severity for different kinds of tree nuts and I don't eat any anymore, even the ones that never caused me issues like pistachios).

[@MrNioMoon]

emily, would you be willing to make a vegan cheesecake in one of your videos? 😋😋

[@clovesbian]

You could make vegan omelettes with the mung beans ~

[@HeidiFritz-h2v]

I've been keeping nuts, especially walnuts, in the fridge. Think the omega 3 oils just go rancid quickly.

[@FGFsMo]

Okay I have the same problems with potatoes. I put them in a cupboard so they're not exposed to light but they still sprout very quickly.

[@Rennie212]

I found keeping them in a cloth or paper bag away from onions helps to slow down the sprouting. I think the main problem is that the potatoes are not fresh when you buy them.

[@teresasmith6028]

❤ Keep your nuts in the fridge or freezer!

[@TheLolypooop]

fyi potatoes sprouting doesn't mean they went bad, and you can't eat them :)

[@ania7823]

I think potatoes need to be stored in an even cooler place to prevent them from sprouting?

[@sarahhendrickson5030]

Lärabars are just Queen…. The original

[@heatburg]

Kansas City spice rub. So international 🤣

[@emlyewng]

they gotta have one to represent ‘merica of course!

[@sollywollyy]

Give the nuts to the squirrels next time lol! Mine tasted bad before I could finish them lol😅