__ 4 c. arugula
__ 2 avocados
__ Handful fresh basil
__ 1 burdock root (optional)
__ 2 heads celery
__ 6 carrots
__ 2 handfuls fresh cilantro
__ 2 ears corn
__ 1/2 c. dried cranberries
__ 5 cucumbers
__ 2 heads garlic
__ 11 lemons
__ 6 limes
__ 2 heads Romaine lettuce
__ 3 lb. kale
__ 8 Portobello mushroom caps
__ 1 c. button mushrooms
__ 3 yellow onions
__ 1 red onion
__ 2 handfuls fresh parsley
__ 1 red bell pepper
__ 2 Russet potatoes
__ 6 Yukon potatoes
__ 1/2 c. raisins
__ 3 large sweet potatoes
__ 1.5 qt strawberries
__ 1 c. cherry tomatoes
__ 2 large tomatoes
__ 16 sun-dried tomatoes
__ 1 c. watercress
__ Daiya cheese
__ Earth Balance
__ 3 Tbsp. brown miso
__ 2 containers nondairy milk
__ 1 pack Soyrizo (or other vegan sausage)
__ Vegenaise (opt.)
__ All-purpose flour
__ 1 1/2 c. hulled barley
__ 1 c. medium grain brown rice
__ 4 whole grain buns
__ 8 slices whole grain bread
__ Agar Agar flakes
__ Agave syrup
__ Baking powder
__ Basil
__ Bay leaves
__ Black pepper
__ Cinnamon
__ Coriander
__ Cumin
__ Dill
__ Nutritional yeast
__ Olive oil
__ Onion powder
__ Oregano
__ Parsley
__ Real maple syrup
__ Rosemary
__ Sea salt
__ Sage
__ Soy sauce
__ Thyme
__ Balsamic vinegar
__ Blackstrap molasses
__ 2 containers low sodium vegetable broth
__ Brown rice vinegar
__ Brown rice syrup
__ Canola oil
__ 1 c. cashews
__ Dijon mustard
__ 9 graham crackers
__ Liquid Smoke
__ 2 c. split peas
__ Olive oil
__ 1 15 oz. cans pinto beans
__ 1 c. peanut butter, natural
__ Pomegranate juice (or cherry juice)
__ 1 package firm silken tofu
__ 2 c. powdered sugar
__ Sugar
__ 1 c. semi-sweet chocolate chips
__ Vanilla extract
__ 1 15 oz. can white beans