“When did meat get so damn expensive?!?” (The 80/20 hamburger I was looking at was $5.99 a lb and didn’t even cook itself. We won’t even talk about the leaner packages.)
Seriously, when did the prices soar?
Now, I know we can probably find better deals, shopping the flyers and what not. I’m sure of it. I also know that by the time we get around to grocery shopping on Sundays, it’s basically the last thing I want to do. Most of the time we look at what’s on sale at one of the stores closest to us and try to develop a meal plan from what’s in the flyer. Admittedly not the most effective, but it’s not terrible.
Once we get a freezer for the garage, we can take advantage of bulk items that we’ve looked into, but in the short term, we’d like to save a bit of money on our grocery budget. One immediate solution I came up with is putting more vegetarian options in our meal rotation.
We ate a lot of vegetarian food when I gave up meat for Lent, but relied heavily on items that are not gluten free. This is no longer an option. A lot of pre-made vegetarian food is has wheat protein (gluten) or other wheat based ingredients (flour to thicken sauces, seitan as a protein source, barley for substance, malted barley for flavor etc.) We also relied a lot upon pasta last time around. An option, but Frank doesn’t love it.
I found this list of 25 vegetarian takeout makeover recipes that looks pretty good. (I think about a dozen of them sound really good and I’d try many of the others.) Smoked Cheddar Mac & Cheese with Baked BBQ Tofu sounded really good actually. (Not gluten free, but I can make it work.) It’s pasta, but Frank does like mac and cheese.
I know other vegetarian gluten free recipes are out there, I’ll just have to research to find them. I suppose trading research time and some work is worth the positive budget and health impact.
Do you happen to have any? What’s your favorite vegetarian recipe that’s already gluten free or that I can make gluten free?