For any of the many reasons people choose to eat
vegetarian food (religion, politics, finance or health)
one thing in common is that everyone prefers food that
it tastes delicious and provides good nutrition. exist
some basic vegetarian cooking techniques that
achieve that.

There is a variety of vegetarianism. From vegan to
person who eats meat on rare occasions. Some people
they are basically considered vegetarian if they never eat
red meat, but eat fish and chicken occasionally.
Other vegetarians eat animal products like eggs and dairy,
but never the animal itself. A vegan is at the other end of
the continuous, completely rejecting animal products. Vegan
you will not eat mayonnaise because it is made with eggs, for
example.

Wherever you are on the vegetarian continuum,
you want your food to taste good, be satisfying, and provide
good nutrition. Here are some cooking methods.
vegetarian to meet those basic requirements.

To begin with, if you are preparing a dish that is actually a
meat-based recipe, such as chili con carne, stop
substituting textured vegetable protein for meat and
leaving the rest of the recipe unaltered. The result never
it tastes very good, and they have stolen your pleasure
of good food: it is neither meat nor properly vegetarian.
Also, you have not won in terms of health or
economy. Soy is the main ingredient of the texture
vegetable protein, tofu and tempeh. These are generally
high in fat, high in processing, and quite high in cost.
It’s 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 with red
beans that are not meant to be chili con carne.

The key to a good vegetarian soup is to use oil. Even if
You prefer little fat, your body needs fat for healthy health.
metabolism. And it definitely improves the quality and
taste of any vegetarian soup when some of the vegetables
(onions in particular) are sauteed. Use an oil that is
liquid at room temperature, such as olives, vegetables or
grapeseed.

The next critical ingredient in vegetarian food that
tastes fabulous it’s really simple: use sea salt. Even if
any type of salt will enhance the flavor of most foods, the sea
salt is the best. Contains minerals naturally, while
does not contain the nasty chemicals of regular processing
table salt. Important to note ~ use salt * during * the
cooking rather than waiting until after food is served.
This makes the difference in the final quality of the dish.
because cooking is chemistry. Remember to come back to your height
school chemistry classes: the order of combining the
elements, and the application of heat to the mixture could
make a big difference in the results of the
to experience!

The third tip for vegetarian cooking is obvious, but it needs
emphasis. Use lots of veggies! You can’t overdo it
vegetables in your diet – the greater the variety and color,
the best. Use leafy greens (lettuce, spinach, and chard),
root vegetables (yams, carrots, potatoes, turnips) and stalks
and vegetable seeds (for example, celery, eggplant,
peppers, zucchini). Buy organic vegetables if you can because
really do taste better and of course provide
better nutrition because they are dressed in a healthy, ‘clean’ way
land.

Take Any Vegetable And Bean Soup Recipe And Follow These
three simple principles: sauté ~ the vegetables in the proper oil,
Cook beans in sea-salted water, use a variety of
organic vegetables, and you will have a rich delicious soup.
These simple tips make a big difference. Take my word
or do a little test. Use the same ingredient list,
but don’t sauté ~ in oil, add the salt on the table and use
conventionally grown vegetables. The result will be lower:
still nutritious, but bland rather than satisfying, and
that’s a shame because the few simple techniques described
here you can make your vegetarian cuisine consistent
fantastic.