Dec 30

Three Basic Cooking for the Vegetarian

For one of the many reasons people choose to eat vegetarian foods that have one thing in common is that everyone prefers food that tastes delicious and provides good nutrition and sufficient. There are some basic techniques to vegetarian cooking which will accomplish that.
There are various vegetarian. From vegan to people who eat meat on rare occasions. Some people consider themselves basically vegetarian if they never eat red meat, but do eat fish and chicken occasionally.
Other vegetarians only eat animal products such as eggs and milk, but never eat animal itself. A vegan is at the end of a continuous, reject animal products altogether. The vegan will not eat mayonnaise because it’s made using eggs, for example.

Wherever you are on the continuum vegetarian, you want your food to taste delicious, satisfying, and provide good nutrition. Here are some methods for cooking vegetarian to meet the basic requirements.
To start, if you make some of the dishes were actually meat-based recipes, such as chili con corne, stop textured vegetable protein to replace meat and leave the rest of the recipe has not changed. The result never feels right, and you have been robbed of the pleasure of good food: it is not true meat or vegetarian.

In addition, you do not get in terms of health or economic. Soybean is the main ingredient of textured vegetable protein, tofu, and soya. It usually
high fat, high in processing, and quite 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! If not, cook a delicious soup using red beans that does not pretend it’s chili con carne.

The frist key to a good vegetarian soup is to use oil. Although you prefer a low-fat, your body does require fats for healthy metabolism. And it certainly improve the quality and flavor of any vegetarian soup when some vegetables (onions in particular). Use oils that are liquid at room temperature, such as olive, corn or grape seed.

The second essential ingredient, vegetarian food that tastes fabulous is really simple: use sea salt. Although any salt will enhance the flavor of food the easiest, best sea salt. Naturally contains minerals, while it does not contain nasty chemicals of regular processed table salt. It is important to note ~ use salt * during * the cooking instead of waiting until after serving food.
This makes a difference in the final quality of the dish because cooking is chemistry. Think back to your high school chemistry class: the sequence combining elements, and the application of heat to the mix can make a huge difference to the results of the experiment!

The third to cook vegetarian obvious, but needs pressure. Use lots of vegetables! You can not over-do vegetables in your diet – the greater the range and color, the better. Use leafy vegetables (lettuce, spinach, and chard), root vegetables (sweet potatoes, carrots, potatoes, turnips), and the stems and seeds of vegetables (eg celery, eggplant, peppers, zucchini). Buy organic vegetables if you can because
they really do taste better, and of course they provide better nutrition for their dresses are healthy, ‘clean’ dirt.

Taking the vegetable and bean soup recipe, and follow three simple principles: the right of vegetables in oil, cook the beans in salted sea water, using a variety of organic vegetables, and you’ll have a delicious soup rich.

These simple tips make a big difference. Take my word for it, or do a little test. Use the same list of ingredients, but do not saut ~ in oil, add salt at the table, and the use of conventionally grown vegetables. The result will be lower still nutritious, but bland rather than satisfying, and
its a shame because the simple techniques described here can make your vegetarian cooking consistently.