Vegetarian Cooking - Three Basics
For any of the many reasons people choose to eatvegetarian food - religion, politics, finances, or health -one thing in common is that everyone prefers food thattastes delicious and provides good nutrition. There aresome basic techniques to vegetarian cooking which willaccomplish that.
There is a range of vegetarianism. From the vegan to theperson who eats meat on rare occasions. Some peopleconsider themselves basically vegetarian if they never eatred 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 ofthe continuum, rejecting animal products entirely. Veganswon't eat mayonnaise because it's made using eggs, forexample.
Wherever you are on the continuum of vegetarianism, youwant your food to taste good, be satisfying, and providegood nutrition. Here are some methods for cookingvegetarian to meet those basic requirements.
To begin, if you are making some dish that is actually ameat-based recipe, such as chili con carne, stopsubstituting textured vegetable protein for the meat andleaving the rest of the recipe unaltered. The result nevertastes quite right, and you've been robbed of the pleasureof good food: it's neither meat nor properly vegetarian.Furthermore, you haven't gained in terms of health oreconomy. Soy is the primary ingredient of texturedvegetable protein, tofu, and tempeh. These are usuallyhigh 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 meatand enjoy it! Otherwise, cook a delicious soup using redbeans that doesn't pretend it's chili con carne.
The key to good vegetarian soup is to use oil. Even ifyou prefer low fat, your body does require fats for healthymetabolism. And it definitely enhances the quality andflavor of any vegetarian soup when some of the vegetables(onions in particular) are saut~ed. Use an oil that'sliquid at room temperature, such as olive, vegetable, orgrape seed.
The next critical ingredient of vegetarian food thattastes fabulous is really simple: use sea salt. Althoughany kind of salt will enhance the flavor of most foods, seasalt is best. It naturally contains minerals, while itdoesn't contain the nasty chemicals of regular processedtable salt. Important to note~ use salt *during* thecooking instead of waiting until after serving the food.This makes a difference in the final quality of the dishbecause cooking is chemistry. Remember back to your highschool chemistry classes: the order of combining theelements, and the application of heat to the mixture couldmake a tremendous difference to the results of theexperiment!
The third tip for vegetarian cooking is obvious, yet needsemphasis. Use lots of vegetables! You can't over-dovegetables 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 stemsand seed carriers of veg (for example celery, eggplant,peppers, zucchini). Buy organic veg if you can becausethey really do taste better, and of course they providebetter nutrition because they are gown in healthy, 'clean'dirt.
Take any vegetable and bean soup recipe, and follow thesethree simple principles: saut~ the veg in the right oil,cook the beans in sea-salted water, use a variety oforganic vegetables, and you'll have a rich delicious soup.These simple tips make a big difference. Take my word forit, or do a little test. Use the same list of ingredients,but don't saut~ in oil, add the salt at the table, and useconventionally grown veg. The result will be inferior -still nutritious, but bland rather than satisfying, andthat's a shame because the few simple techniques describedhere can make your vegetarian cooking consistentlyterrific.
Articles by Nora Poulous on topics related to cooking arepublished in Z CookingNews the leading resource on-line for information aboutcooking. Visit the complete archive of articles here:http://www.zcooking.com
This RSS feed URL is deprecated, please update. New URLs can be found in the footers at https://news.google.com/news
29 essential Christmas cooking tipsGood FoodHow do I cook the Christmas turkey so it doesn't end up dry? A. Garfield. You could consider one of the "fresh whole" turkeys you can find in supermarkets that contain 94 per cent turkey. Fancy that! The other 6 per cent is made up of diphosphates ...
New York Times
The Best Recipes of the YearNew York TimesSam Sifton emails readers of Cooking five days a week to talk about food and suggest recipes. That email also appears here. To receive it in your inbox, register here. Download the NYT Cooking app here. Good morning. It's list-making season for those ...
Cannabis Cooking Tips for Thanksgiving DayNewsweekThere are very few topics the masses can agree on, but the one thing uniting people this time of the year is the dread of a drama-filled Thanksgiving, complete with political spats and alcohol-spurred disputes. Some might find comfort in online venting ...and more »
17 Cooking Tips And Tricks You'll Wish You'd Known About SoonerBuzzFeed NewsWe recently asked the BuzzFeed Community to share their best cooking tips for beginners. Here are some of their best: Share On email; Share On link. Share This Link. Share On facebook Share. 1. Crack your eggs on a flat surface to avoid getting bits of ...
Ten tips for reducing energy costs when cookingThe GuardianCooking it in a slow cooker was pennies. Obviously the costs vary depending on the size of your oven, the quality of your pans, the type of food cooked, not to mention your energy tariff, so it's impossible to accurately quantify exactly how much money ...
New York Times
What to Cook This WeekendNew York TimesI bring that article up in this space â€” usually a respite from the grim tidings of the news cycle, a place to consider the delicious â€” because it underscores an important fact about the pursuit of recipes and joy. The search does not happen in a ...
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.
Herbs and Spices - the Essence of Flavor
In any number of cookbooks and recipes you will find advice on which herbs go with what. I'm not going to take that route.
The Barbecue Pit
The barbecue pit has been around since 1920,s and it was used to cook barbecue beef ribs. BBQ ribs had a far more delicious than ribs cooked in the kitchen.
The Perfect Omelet(te), How to Cook It
Omelet(te)sThey're easy to cook, right?We'll see.The first thing to remember is that you need the right size of frying pan.
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.
Barbecue for You
In may just be in human nature to barbecue. Well,we have been doing it as far back as time candenote.
Make It With Mint
It wouldn't be summer without fresh mint in pots on the front porch and in the garden. Mint is so easy to grow, it has such a wonderful fresh scent, and it can be used for all sorts of things.
How to Make Sandwich Rolls with Your Bread Machine
For that next picnic or family outing, consider making sandwich rolls with your bread machine. They are quick and easy and so much better than what you buy from the stores.
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.
Cool Summertime Cooking
Summertime--and the living is easy! But the kitchen is hot!! It's time for some cool cooking recipes and tips!1. Cook outdoors.
Two for One Dinners: Eggplant
If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night.
Emergency Bread: Can you Bake Bread Without an Oven?
What would you eat if you were stranded without power? It could happen; it does happen. A natural disaster, a breakdown in the delivery system as the Northeast experienced recently, or a terrorist strike against the infrastructure could leave you without power.
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.
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.
How to Grill Most Any Vegetable You Can Think Of!
Grilling vegetables is easy. The fact that more people don't do it is the strange thing.
How to Cook Rice Right
The easiest way to make rice well every time is to use a rice cooker. If you don't have one, or don't want one, though, here's a no-fail recipefor rice that one of my grandmothers taught my mother, who taught me.
Pyrex Mixing Bowls - A Kitchen Favorite
Pyrex mixing bowls typically come in sets of 3 with a small, medium and large bowl that sits snuggly inside each other. Pyrex has been around for almost 90 years.
The Wonderful Wok: Stir Frying Basics
Want to enjoy the tantalizing taste of Asian food at home? Invest in a wok! Stir-frying is one of the easiest ways to create a delicious, healthy dinner in minutes. Learn to prepare meals the Asian way: light on meat, heavy on the vegetables, and quick-cooked on high heat to retain vitamins and flavors.
Gourmet Sauces, Rubs and Marinades - Give Your BBQ a Gourmet Kick
Many individuals agree that the sauce on barbecued meat is like the icing on a cake. Gourmet barbecue sauces, rubs and marinades are commonly served on (or on the side of) the finished dish.
Foods That Freeze Well
"Can I freeze it?" is a question often asked in our homes, and for good reason. Probably most of us, at some point or another, have attempted to freeze a particular food only to find out that it did not freeze well and either spoiled or became inedible.