Cooking Tips Information


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


MORE RESOURCES:

Vogue.com

13 Cooking Tips From Some of the World's Best Chefs
Vogue.com
To answer all of these questions and more, we've asked some of the world's leading tastemakers—who have gone through years of training—for their ultimate cooking tips. Whether they're decorated with Michelin stars, have received accolades as a James ...



Middle East Monitor

So sweet: Italian chefs swap cooking tips with Gazan women
Middle East Monitor
Palestinians in the besieged Gaza Strip received a cookery class from a group of chefs from Italy. The culinary professionals, who entered the enclave via the Erez crossing, held a lesson on making pizzas and pastas at the Women's Empowerment Centre ...



The Daily Meal

5 Cooking Tips from Portland's Top Chefs
The Daily Meal
Portland, Oregon, is known to be a little food obsessed and its biggest, most beloved food festival—Feast Portland—showcases the sheer talent, creativity and energy that can be found in its host city. I went to all the big events and, while Feast ...



Cooking tips for busy women workshop to be held at Big Spoon in Potsdam
North Country Now
POTSDAM — The Young Women's Leadership Institute of the North Country will sponsor a members' event Thursday, Sept. 21, from 5-6 p.m., at Big Spoon Kitchen, 6510 State Highway 56, titled, "Cooking Demo & Tips for Busy Women.” Rosie of Big Spoon ...



Daily Herald

Pins on Pinterest: Delicious to the core
Daily Herald
I love fall! Even though the temperatures might not reflect it, autumn is just around the corner and that means delicious recipes filled with apples. My apple tree is brimming with ripening apples ready to be plucked and made into everything from ...

and more »


Madison.com

Roy's Classic Melting Hot Chocolate Soufflé
Madison.com
In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat. In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly. Add the eggs, and mix thoroughly. Refrigerate mixture ...

and more »


Shape Magazine

Meal-Prep Tips: What to Do Now and What to Do Later
Shape Magazine
While it might seem counterintuitive—the whole point of meal prepping is so you don't have to do much of anything later, right?—there are some things you should leave until the last minute, right before you're about to eat. That way you'll have a ...

and more »


Classic recipe: Ham balls deluxe
Madison.com
Each week, we're pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying ...



Evening Times

MasterChef champ Gary Maclean's demo is choc full of cooking tips
Evening Times
MASTERCHEF champ Gary Maclean's cookery demonstration at intu Braehead yesterday was choc full of great cooking advice. Callum Knight, 6, from Crookston in Glasgow enjoyed a taste of the chocolate fondant that Gary had made. Crowned King of the ...

and more »


Madison.com

Homemade Vs. Store-bought: Ice Cream
Madison.com
1. Place a large glass or stainless steel mixing bowl in the freezer for at least 15 minutes. 2. In a small microwave-safe bowl, combine chocolate and sweetened condensed milk. 3. Microwave 30 seconds at a time, stirring after each, until melted. 4 ...

and more »

Google News

home | site map
© 2007