A Vegan Chef's Guide To Maintaining A Plant-Based Kitchen

"You will definitely need whole grains, legumes, dried legumes, lentils, beans, and peas," advises Claiborne. "I keep them in jars in our cabinets and some on the counters.

"If you get nice pretty jars, having them on the counter can remind you to eat them more often. You should also soak them before cooking, so the jars will remind you to soak them ahead of time too."