Facebook Twitter

Vegetarian Cooking - Three Basics

Posted on March 5, 2021 by Rickey Harvey

For any of the numerous reasons people decide 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 a few basic techniques to vegetarian cooking which will accomplish that.

There's a range of vegetarianism. From the vegan to whoever eats meat on rare occasions. Some people today consider themselves essentially vegetarian if they never eat red meat, but do eat fish and chicken once in a while.

Other vegetarians eat animal products such as eggs and dairy, but not the creature itself. A vegan is in the far end of the continuum, rejecting animal products completely. Vegans will not eat mayonnaise because it is made using eggs, for example.

Wherever you are on the continuum of vegetarianism, you want your food to taste good, be gratifying, and supply good nutrition. Here are a few methods for cooking vegetarian to satisfy those basic requirements.

To start, if you're making some dish that's in fact a meat-based recipe, such as chili con carne, stop substituting textured vegetable protein to the meat and leaving the rest of the recipe unaltered. The result never tastes quite right, and you have been robbed of the joy of good food: it is neither meat nor correctly vegetarian.

Furthermore, you have not gained concerning health or economy. Soy is the principal ingredient of textured vegetable protein, tofu, and tempeh. These are generally high in fat, high in processing, and high in price.

Not much better than organically raised beef, if at all.

If chili con carne is exactly what you need, purchase organic meat and revel in it! Otherwise, cook a delicious soup with red beans which does not pretend it is chili con carne.

The secret to great vegetarian soup is to use oil. Even if you want low fat, your body will not need carbohydrates for healthy metabolism. And it certainly enhances the quality and taste of any vegetarian soup when a number of the veggies (onions specifically ) are saut~ed. Use an oil that is liquid at room temperature, such as vegetable, olive, or grape seed.

The upcoming vital ingredient of vegetarian food that tastes fantastic is really easy: use sea salt. Although any type of salt will improve the flavor of most foods, sea salt is best. It obviously contains minerals, while it does not include the nasty substances of regular processed table salt. Important to note~ use salt during* the cooking rather than waiting until after serving the meals.

This makes a difference in the final quality of this dish because chemistry is chemistry. Remember back to your high school chemistry courses: the arrangement of combining the components, and the use of heat to the mix could make a tremendous difference to the outcomes of the experiment!

The third idea for vegetarian cooking is clear, yet needs emphasis. Use lots of veggies! You can not over-do vegetables in your diet - the larger the range and colour, the better. Use leafy veg (lettuce, spinach, and chard), root veg (yams, carrots, potatoes, turnips), and the stalks and seed carriers of veg (by way of instance celery, eggplant, peppers, zucchini). Purchase organic veg if you can because they really do taste better, and of course they provide better nutrition since they're dress in healthy,'clean' dirt.

Take any bean and vegetable soup recipe, and follow these three simple principles: saut~ the veg in the ideal oil, cook the beans in sea-salted water, use many different organic vegetables, and you will have a rich yummy soup.

These basic tips make a significant difference. Take my word for it, or do a small test. Use the same list of ingredients, but do not saut~ in oil, add the salt at the table, and use conventionally grown veg. The end result will be poor still nutritious, but dull instead of satisfying, and that is a shame since the few straightforward techniques described here will make your vegetarian cooking consistently terrific.