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Vegetarian Cooking - Three Basics

For any of the many reasons people choose to
eatgrape seed.The next critical ingredient of
vegetarian  food  that
vegetarian food - religion, politics,
finances,  or  health  -tastes fabulous is really simple: use sea
salt. Although
one thing in common is that everyone prefers
food  thatany kind of salt will enhance the flavor of
most  foods,  sea
tastes delicious and provides good
nutrition. There  aresalt is best. It naturally contains
minerals,  while  it
some basic techniques to vegetarian cooking
which  willdoesn't contain the nasty chemicals of
regular  processed
accomplish that.There is a range of
vegetarianism. From  the  vegan  to  thetable salt. Important to note~ use salt
*during*  the
person who eats meat on rare occasions.
Some  peoplecooking instead of waiting until after
serving  the  food.
consider themselves basically vegetarian if
they  never  eatThis makes a difference in the final quality
of  the  dish
red meat, but do eat fish and chicken once
in  a  while.because cooking is chemistry. Remember back
to  your  high
Other vegetarians eat animal products like
eggs  and  dairy,school chemistry classes: the order of
combining  the
but never the animal itself. A vegan is at
the  far  end  ofelements, and the application of heat to the
mixture  could
the continuum, rejecting animal products
entirely. Vegansmake a tremendous difference to the results
of  the
won't eat mayonnaise because it's made using
eggs,  forexperiment!The third tip for vegetarian
cooking  is  obvious,  yet  needs
example.Wherever you are on the continuum of
vegetarianism,  youemphasis. Use lots of vegetables! You
can't  over-do
want your food to taste good, be satisfying,
and  providevegetables in your diet - the greater the
range  and  color,
good nutrition. Here are some methods for
cookingthe better. Use leafy veg (lettuce,
spinach,  and  chard),
vegetarian to meet those basic
requirements.To begin, if you are making someroot veg (yams, carrots, potatoes, turnips),
dish  that  is  actually  aand  the  stems
meat-based recipe, such as chili con carne,and seed carriers of veg (for example
stopcelery,  eggplant,
substituting textured vegetable protein forpeppers, zucchini). Buy organic veg if you
the  meat  andcan  because
leaving the rest of the recipe unaltered.they really do taste better, and of course
The  result  neverthey  provide
tastes quite right, and you've been robbedbetter nutrition because they are gown in
of  the  pleasurehealthy,  'clean'
of good food: it's neither meat nor properlydirt.Take any vegetable and bean soup
vegetarian.recipe,  and  follow  these
Furthermore, you haven't gained in terms ofthree simple principles: saut~ the veg in
health  orthe  right  oil,
economy. Soy is the primary ingredient ofcook the beans in sea-salted water, use a
texturedvariety  of
vegetable protein, tofu, and tempeh. Theseorganic vegetables, and you'll have a rich
are  usuallydelicious  soup.
high in fat, high in processing, and fairlyThese simple tips make a big difference.
high  in  cost.Take  my  word  for
Not much better than organically raisedit, or do a little test. Use the same list
meat,  if  at  all.of  ingredients,
So if chili con carne is what you want, buybut don't saut~ in oil, add the salt at the
organic  meattable,  and  use
and enjoy it! Otherwise, cook a deliciousconventionally grown veg. The result will
soup  using  redbe  inferior  -
beans that doesn't pretend it's chili constill nutritious, but bland rather than
carne.The key to good vegetarian soup is tosatisfying,  and
use  oil. Even  if
that's a shame because the few simple
you prefer low fat, your body does requiretechniques  described
fats  for  healthy
here can make your vegetarian cooking
metabolism. And it definitely enhances theconsistently
quality  and
terrific.Articles by Nora Poulous on topics
flavor of any vegetarian soup when some ofrelated  to  cooking  are
the  vegetables
published  in  Z  Cooking
(onions in particular) are saut~ed. Use an
oil  that'sNews the leading resource on-line for
information  about
liquid at room temperature, such as olive,
vegetable,  orcooking.



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