Forks Over Knives: The Cookbook (7 page)

Quinoa

Soy sauce, low-sodium

Tomatoes, canned (diced, crushed, paste, and pureed)

Tortillas, corn or whole wheat

Vinegar, assorted (such as balsamic, brown rice, red wine, and apple cider)

Wheat berries and spelt berries

Whole-grain pasta, such as macaroni, penne, and spaghetti

Allspice, whole and ground

Ancho chile powder

Basil, dried

Bay leaf, dried

Cardamom, pods and ground

Cayenne pepper

Cinnamon, sticks and ground