Vegetarian
Section
Soups: These soup recipes will not
include a meat stock in their ingredients and can be served as a appetizer
to any kind of meal. The preparation of soups can be very easy and they
contain an abundant source of nutrition, if cooked properly. Be sure to
serve soups as for all other types of food, that is to say serve the hot,
piping hot and the cold, ice cold.
For cream based soups the cream can be replaced with vegetable stock to
obtain the desired thickness, if desired. When a roux (fat and flour) is
called for and used for thickening, you can omit that step and use peeled
sliced potatoes during the cooking for thickening. This is best when the
soup is going to be puréed.
A vast number of soups can be made from any number of vegetables.
Simply by chopping your vegetable, sautéing them in oil with onion,
adding flour and the slowly adding vegetable stock while stirring, cooking
and purée and season. The soup can be named by the ingredients
(vegetables and seasonings) used.
[Mushroom]
[Wheat Berry]
[Veg.]
[Potato]
[Minestrone]
Salads: The very name "Salads"
suggest a vegetarian dish, but these recipes will try to take it one step
further and not use any meat products at all. If an oil is going to use
for preparing a salad dressing or vinegarette, it should almost always be
extra virgin olive oil. A very wide range of vinegars such as Balsamic,
cidar, wine, etc. can be used to enhance the flavour. Other products are
used such as greens, starches, vegetables, etc. for a body and garnish.
The use of such iteams as beans, chick peas, etc. can be used when
building a salad and this supplies much needed nutrition to the
vegetarian's diet. A vast supply of greens which includes such leafy
products as spinach, endives, dandy lion leaves, lettuces, etc. adds other
forms of nutrition and color.
[Vinaigrette]
[Apple]
[Lentil]
[Greens]
[Beet]
Pasta: The only limitations to this
section in vegetarian cooking is imagination. A very wide range of pasta
and other (colorful) ingredients will keep you busy in preparing or
creating the recipes below. Always take care that you do not over cook the
pasta, particularly the fresh variety, always cook to al dente!
Traditionally the pasta course is served as an appetizer before the
main course. The pasta is placed in large bowls or platters, placed in the
center of the table and the diners help themselves. I thought it would be
appropriate to put this section here in the scheme of things. The Italians
for some reason seem to use more canned tomato product over the fresh so
these recipes might reflect that.
[Hazel Nut]
[Veg.]
[Cabbage]
[Ceci]
[Stroganoff]
Entreé: One of the biggest
challenges in a vegetarian diet is giving up the texture and tastes of
meat. However meat-like qualities can be acheived with meat substitutes.
Over 1000 years ago the Chinese figured out that tofu can have the texture
of tender meat. That is not even to mention its very high protein value.
Ther are many was to have a vegetarian diet and continue a healthy
menu. The use of tofu, peas and beans, whole wheats, etc. will keep
nutrition that is need to stay healthy. Stay away from processed or
refined food products such as white bread, white rice, etc.
[Chili]
[Sloppy Joes]
[Peppers]
[Lasagna]
[Stir-Fry]
Desserts: You might not think of
desserts having to be vegetarian. However the recipes in this section for
the most part will keep away from such ingredients as cream, cheeses,
eggs, etc. For the most part these dessert dishes could also be considered
low in fat and all it's side effects that come with that.
One of the biggest thing to stay away from would be lard. Lard is found
in some pastries and in alot of icings. Most of the time butter can be
used as a substitude.
[Bananas]
[Pears]
[Sobet]
[Apple]
[Cocktail]