Bread and Tortillas

• 22 Corn Tortillas

Dairy

• 2 Cups Butter

Grocery

• 2 Teaspoons Balsamic Vinegar
• 1 Cup Brown Short Grain Rice (b)
• 8 Cups Jasmine Rice (b)
• 4 Cups White Long Grain Rice (b)
• 1.5 Cups Wild Rice Blend (b)
• 2 Cups Green Lentils (b)
• 2 Cups Red Lentils (b)
• 3 Tablespoons Brown Sugar
• 42 Ounces Canned Black Beans
• 16 Ounces Canned Corn
• 48 Ounces Canned Crushed Tomatoes
• 4 Ounces Canned Diced Green Chiles
• 16 Ounces Canned Diced Tomatoes
• 70 Ounces Canned Full-Fat Coconut Milk
• 16 Ounces Canned Garbanzo Beans
• 92 Ounces Canned Great Northern Bean
• 32 Ounces Bottled Roasted Red Bell Peppers
• 1 Tablespoon Crushed Ginger Root (Alternatively you can substitute this for an equal portion of Ginger Powder)
• 0.5 Pound Dried Black Beans (b)
• 2 Ounces Dried Cranberries (b)
• 11 Ounces Enchilada Sauce
• 0.5 Cup Flour
• 5 Tablespoons Honey
• 5 Ounces Peanut Butter
• 1 Cup Peanuts (b)
• 5 Ounces Red Curry Paste
• 3 Cups Red Wine Vinegar
• 5 Tablespoons Sesame Oil
• 2 Tablespoon Sesame Seeds (b)
• .5 Cup Soy Sauce
• 1 Tablespoon Sugar
• 12 Quarts Veggie Broth
• 4 Tablespoons Veggie Broth Base
• 1 Teaspoon Yellow Mustard
• 9 Ounces Packaged Ramen Noodles (alternative: stir fry noodles) (*)
• Olive Oil
• Produce
• 24 Carrots
• 6 Heads Garlic

Spices

• 2 Teaspoons Celery Salt (b)
• 2 Teaspoons Chili Powder (b)
• 0.5 Teaspoon Coriander Powder (b)
• 2 Pinches Crushed Red Pepper Flakes (b)
• 2 Tablespoons Cumin (b)
• 4 Teaspoons Dijon Mustard (b)
• 4 Dried New Mexico Chilis (b)
• 2 Teaspoons Dried Oregano (b)
• 1.5 Teaspoons Garam Masala (b)
• 4 Tablespoons Garlic Powder (b)
• 2 Teaspoons Ginger Powder (b)
• 8 Teaspoons Italian Seasoning (b)
• 2 Teaspoons Nutmeg (b)
• 5 Tablespoons Paprika (b)
• 1 Tablespoon Red Curry Powder (b)
• 2 Teaspoons Turmeric (b)
• Salt
• Black Pepper