List Categories | List All Articles | List Articles By Title
Vegetarian Cooking - Three Basics
For any of the many reasons people choose to eat vegetarian food - religion, politics, finances, or health - one thing in common is that everyone prefers food that tastes delicious and provides good nutrition. There are some basic techniques to vegetarian cooking which will accomplish that.
There is a range of vegetarianism. From the vegan to the person who eats meat on rare occasions. Some people consider themselves basically vegetarian if they never eat red meat, but do eat fish and chicken once in a while. Other vegetarians eat animal products like eggs and dairy, but never the animal itself. A vegan is at the far end of the continuum, rejecting animal products entirely. Vegans won't eat mayonnaise because it's made using eggs, for example.
Wherever you are on the continuum of vegetarianism, you want your food to taste good, be satisfying, and provide good nutrition. Here are some methods for cooking vegetarian to meet those basic requirements.
To begin, if you are making some dish that is actually a meat-based recipe, such as chili con carne, stop substituting textured vegetable protein for the meat and leaving the rest of the recipe unaltered. The result never tastes quite right, and you've been robbed of the pleasure of good food: it's neither meat nor properly vegetarian. Furthermore, you haven't gained in terms of health or economy. Soy is the primary ingredient of textured vegetable protein, tofu, and tempeh. These are usually high in fat, high in processing, and fairly high in cost. Not much better than organically raised meat, if at all. So if chili con carne is what you want, buy organic meat and enjoy it! Otherwise, cook a delicious soup using red beans that doesn't pretend it's chili con carne.
The key to good vegetarian soup is to use oil. Even if you prefer low fat, your body does require fats for healthy metabolism. And it definitely enhances the quality and flavor of any vegetarian soup when some of the vegetables (onions in particular) are saut~ed. Use an oil that's liquid at room temperature, such as olive, vegetable, or grape seed.
The next critical ingredient of vegetarian food that tastes fabulous is really simple: use sea salt. Although any kind of salt will enhance the flavor of most foods, sea salt is best. It naturally contains minerals, while it doesn't contain the nasty chemicals of regular processed table salt. Important to note~ use salt *during* the cooking instead of waiting until after serving the food. This makes a difference in the final quality of the dish because cooking is chemistry. Remember back to your high school chemistry classes: the order of combining the elements, and the application of heat to the mixture could make a tremendous difference to the results of the experiment!
The third tip for vegetarian cooking is obvious, yet needs emphasis. Use lots of vegetables! You can't over-do vegetables in your diet - the greater the range and color, the better. Use leafy veg (lettuce, spinach, and chard), root veg (yams, carrots, potatoes, turnips), and the stems and seed carriers of veg (for example celery, eggplant, peppers, zucchini). Buy organic veg if you can because they really do taste better, and of course they provide better nutrition because they are gown in healthy, 'clean' dirt.
Take any vegetable and bean soup recipe, and follow these three simple principles: saut~ the veg in the right oil, cook the beans in sea-salted water, use a variety of organic vegetables, and you'll have a rich delicious soup. These simple tips make a big difference. Take my word for it, or do a little test. Use the same list of ingredients, but don't saut~ in oil, add the salt at the table, and use conventionally grown veg. The result will be inferior - still nutritious, but bland rather than satisfying, and that's a shame because the few simple techniques described here can make your vegetarian cooking consistently terrific.
Articles by Nora Poulous on topics related to cooking are published in Z Cooking News the leading resource on-line for information about cooking. Visit the complete archive of articles here: http://www.zcooking.com
Keeping and Wasps and Flies Away from your Barbecue
It is one of life's oddities that we take a lot of trouble refrigerating meat, keeping food sealed and washing our hands before touching it, only to throw out the rule book when we have a barbecue. The meat is left out in the sun waiting it's turn to be cooked, exposed to the elements and there is no washbasin to be seen.
Garlic: A Quick Guide
Garlic, there's nothing like the smell of garlic. It's great in soups and sauces, roasted with meats or on it's own, and it's wonderful mixed with butter and slathered on bread and then baked.
Reductions: Proving Less is More
Any liquid can be reduced just by heating it - but why would you want to do that?The answer comes back to two of our old friends, flavor and consistency (texture).By reducing any flavored liquid you intensify its flavor and at the same time thicken it.
How to cut a cake
Have you ever wondered how to cut a cake? I have had a lot of practice. When I turned 16 and requested a Spider Man sheet cake I busily honed my cake cutting skills by making concentric rectangles and then served up the master piece.
Modifying Your Recipes, More or Less
You just found that great recipe that you have been trying to find for over year. And now you're dancing around your kitchen in glee!That's when you notice that it makes enough to feed a small army, but you only need to feed two.
Buying, Storing, and Preparing Apples
When buying apples, look for those that are firm and brightly colored. Shiny red for Macintosh, Rome and red Delicious.
Better Baking Technique: Is it Done Yet?
Are my breads, cookies, or cakes baked and ready to come out of the oven yet?The ability to tell when products are baked seems to cause more consternation than almost any other phase of baking. And of course, it is important.
Cooking Filet Mignon
Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal.
Fine Tuning Bread Machine Mixes
Sometimes bread machines can be tricky. We were trying to help a customer whose bread did not rise enough.
Better Breakfasts Ideas
Nutritionists tell us that breakfast is the most important meal of the day. With breakfast, we are replenishing our bodies from the night before and charging them for the day ahead.
10 Critical Ways To A Perfectly Food-Safe Kitchen
Food poisoning is related to unsafe food, a dirty kitchen, and dirty kitchen appliances. If you follow some safety rules, food poisoning will never occur.
Barbecue for You
In may just be in human nature to barbecue. Well, we have been doing it as far back as time can denote.
Is Cooked Food Really All That Good For Us?
In nature all animals eat living foods as yielded up by Nature. Only humans cook their foods and only humans suffer widespread sicknesses and ailments.
Weber Grills Reviewed: Quality that Lasts
Barbecuing has long been a favorite pastime for many and the grills people are buying have only become bigger and better as the years go by. But, with so many grills to choose from, how do consumers know which company produces the best? Well, the Weber Grill company has proven itself to be one of the greatest choices when purchasing gas, smoke and charcoal grills.
The Almighty Beer-Can Chicken
A popular method of cooking chicken in recent years both in Barbeque contest as well as backyard barbeques is the beer-can chicken. Cooking a beer-can chicken couldn't be any easier but the results are worthwhile.
Do you own an AGA or RAYBURN cooker ?
Baking Perfect Breads, Cookies, and Desserts
We're all looking for that perfect pie, or cookies, or loaf of bread. It doesn't always happen.
Substitutions for Commonly Called for Ingredients
What should you do if you are in the middle of a recipe and realize you are out of an ingredient? You could send your child to the local convenience store for cream cheese and end up having to serve your caviar with Velveeta because to a 13 year old they are both soft cheeses. This really happened when my Mother sent me for cream cheese.
High Altitude Baking - A Cooks Guide
High altitude baking can be a real adventure for the cook, with a number of challenges to keep you on your toes. The higher you are in elevation, the less pressure there will be.
How to Bake: Bread on the Grill
One of the slickest tricks we know is baking bread on the grill. Once you get to know your grill, it's easy-like baking your favorite recipe in the oven.
home | site map
All articles are copyright to their owners.
Note: this website lists articles, We do not Write Articles !