Most dried vegetables are legumes. Supermarkets may sell dried vegetable soups, onions, tomatoes, potatoes, and herbs such as parsley. Dried vegetables are lightweight and easy to transport. They take up less storage space than other forms and often cost less. Dried peas and beans take longer to prepare than most vegetables. Dried beans need to be soaked for an hour or more before cooking. Other dried vegetables, such as potato flakes, require little preparation time and energy. Selecting Dried Vegetables Select clean, sealed packages. Vegetables in torn or open packages may be dirty. If you are buying dried vegetables from a bin, make sure the bin is clean and free of insects. Storing Dried Vegetables Store dried vegetables in an airtight container in a cool, dry place. They will keep for six months or more. When it is hot and humid, store the container of dried vegetables in the refrigerator. Vegetables as Any Part of the Meal Vegetables are versatile. They can be served at any meal as any part of the meal (Figure 15.14). Vegetables make meals more exciting because they add color, flavor, and texture. When planning meals, try to include two or more vegetables. Plan enough to cover half your plate. Vegetables as Any Part of a Meal Beverage Bread Dessert Garnish Main Dish Salad Side Dish Soup Plate and silverware: Egor Shilov/Shutterstock.com Left to right, top to bottom: Anna81/Shutterstock.com lanych/Shutterstock.com Billion Photos/Shutterstock.com Ryzhkov Photography/Shutterstock.com mphot/Shutterstock.com Ekaterina Bratova/Shutterstock.com Andrii Ridnyi/Shutterstock.com kosam/Shutterstock.com Figure 15.14 Vegetables can be any part of the meal. What is your favorite vegetable dish? What part of the meal is it? 365 Copyright Goodheart-Willcox Co., Inc. Chapter 15 Versatile Vegetables