Agave Nectar- A delicious vegan liquid sweetener with a neutral flavor. This sweetener is taken from the Agave plant, the same plant from which tequila is made. Agave Nectar has a much lower glycemic index than table sugar, is minimally processed, does not crystallize like honey, and is totally gluten-free. I prefer the Madhava Brand. Check out the Madhava website.
Other Liquid Sweeteners I Use- Brown Rice Syrup, Pure Maple Syrup, occasionally Honey
White Whole Wheat Flour- A whole-wheat flour with a gentler taste than typical whole-wheat flour. I use this flour whenever a recipe calls for white flour OR whole-wheat pastry flour. The fiber and other nutrients are still there, but the bran-ish, strong wheat flavor is not. I prefer the King Arthur Flour brand.
Other Whole Grain Flours I Use- Oat flour, Millet Flour, Rye Flour, Brown Rice Flour, etc.
Flax- a great source of omega-3 fatty acids, fiber, and antioxidants. It is difficult for the body to extract nutrients from whole flax seeds, so I recommend using only ground flax seeds. I use flax as an egg substitute in many vegan baking recipes (1 large egg=1 Tabl. ground flax + 3 Tabl. water, whisked until thick). Flax is a beautiful thing, but it has a very strong flavor. Use it intelligently (i.e. flax is great in muffins, quick breads, waffles, etc., but NOT in cheesecakes). Take a look at my Spiced Flax Muffin Recipe.
Tamari, Low Sodium- a high grade, soy-based (wheat and gluten-free) soy sauce. A cheap soy sauce can be used instead of tamari, but the quality of the finished product suffers. Tamari is wonderful in gravies (it is my secret ingredient in meat-less gravies), dressings, sauces, stir fry dishes, etc. I prefer the San-J brand.
Fruits (Fresh and Dried)- Apples, Bananas, Strawberries, Kiwi, Oranges, Blueberries, Prunes, Raisins, etc.
Vegetables- Asparagus, Baby Spinach, Kale, Swiss Chard, Broccoli, Tomatoes (these are considered fruits, I know!), Carrots, Beets, Peas, Red Cabbage, Onions, Garlic, etc.