“Let us put our minds together and see what life we can make for our children.”
~Sitting Bull, Chief of the Lakota Sioux
So many questions that I receive about vegetarianism revolve around what to actually eat. This does not surprise me. As humans we are creatures of habit, especially when it comes to eating. Having lived on a diet of meat and veg, or a diet of rice and beans or whatever we are accustomed to, we fail to realize that there are other (equally viable) ways of cooking and eating.
I get so many folks asking me, “what the heck do vegetarians eat?” And also, “what things should I have in my kitchen if I want to cook more vegetarian foods?” In response to those, sometimes cheeky and sometimes quite earnest, questions I thought I’d offer up a short series on Stocking the Vegetarian Kitchen.
For the first post, a quick glimpse into some, but by no means all, of the things that one might want to have in their vegetarian cupboard of dry goods.
You don’t need to run out and buy ALL of these ingredients the day that you decide to become vegetarian. Juts get them as you need them, for experimenting with new recipes. As you add to your cooking repertoire, you will come to know which items you should keep in stock.
- The Vegetarian Dry Cupboard
Penne (whole wheat)
Elbow Pasta (Whole wheat or corn)
Red Kidney Beans
Black or Brown Lentils
Nuts & Seeds:
Dried Fruits & Veg:
Dried red chilis
Raisins or Sultanas
Whole Wheat Flour
Beef Flavoured TVP
Chicken Flavoured TVP
That should be enough to get you thinking about what lovely, healthy foods you can add to your collection that will shake up the dinner table a bit.