Food storage is one area where cooking Vegetarian meals are a great choice. Regardless of whether you’re committed to being meat-free or whether you really enjoy a good steak, learning to cook Vegetarian is an important skill to have, particularly when comes to being prepared for the worst. Meat is not only expensive, but it’s also difficult to store–either you have three freezers with a year’s supply, a cabinet full of Spam, or a closet full of jerky. Being able to reduce the amount of meat your family eats will allow you to stretch your budget and eat more nutritious foods that are easier to store.

Making Vegetarian Meals Satisfying
Perhaps a non-vegetarian’s biggest complaint with Vegetarian Cooking is that they don’t feel satisfied. Here are a couple of ways to make Vegetarian meals more filling.

1. Protein. Skimp on the meat, but not the protein. Beans and nuts are great meat-free sources of protein, but whole grains are as well. I love to accompany a Vegetarian soup or stew with whole wheat biscuits or whole wheat cornbread.

2. Fat. Fat not only enhances flavor, but is also digested more slowly, causing you to feel full longer. Although fat has gotten a bad rap in past years, we are understanding now that it’s important to have healthy fats, such as those found in Olive Oil and Canola Oil. I have found that when I don’t skimp on the fat in my meals, I am satisfied longer and don’t end up coming back to the kitchen for more snacking later on.

3. Variety and Flavor. Vegetarian recipes don’t need to be bland. Vegetarians are some of the best at integrating a variety of produce and flavorings to make truly exquisite dishes. Try experimenting with various spices and flavorings to see what you can create. I recommend Sally Schneider’s book, The Improvisational Cook for understanding how to develop and coordinate flavor.

Favorite Vegetarian Recipes
Pizza Recipes
Bean Recipes
Soup Recipes
Whole Wheat Recipes

If Whole Wheat Bagels sound like too much work, or if you need something to go with your Vegetarian meal in 10 minutes, then whole wheat biscuits are the answer. I love to whip up a batch of these to accompany any soup or other meal that needs completing. With just a few ingredients and a short baking time–they are must for the food storage cook. These also work well as a topping over pot pie in an 8 inch square baking dish.

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A variation on my Gourmet Beans, these are simply delicious. I try to avoid using sugar whenever possible, but the 1-2 Tablespoons here is well worth it.

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I think that all too often, beans and rice don’t get the credit they deserve. They can be delicious, satisfying, nutritious and very inexpensive, but you have to have the right recipe. This is one of those recipes that makes me love beans and rice.

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When suddenly it was 4:00 and I hadn’t started my favorite pizza crust in the bread machine, I knew I needed another action plan. I’d been craving a change from our pizza routine anyway, and this allrecipes.com pizza was it!

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After trimming and packaging up 40 lbs of raw chicken, I was ready to give up meat completely. And although I don’t plan on ever completely adopting a vegetarian lifestyle, I have been looking for ways integrate more vegetarian fare into our meals. I love it–it’s less expensive, healthier, and often easier–a big winner in my book!

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