Sunday, August 28, 2011

Ovo Lacto Vegetarian Cooking - The wholesome New Substitute On Your Menu

Dropping meat in your menu ingredients often times alter the taste even as what would ordinarily a mouth-watering formula turns out to be "just someone else dish on your buffet table."

Amid an age when citizen tent to be condition conscious, the idea of replacing meat as an ingredient in a formula has been a growing convention among citizen who may want to adopt into what is popularly known as salutary living --- less alcohol, drop smoking, quarterly exercise, dropping high-cholesterol foods and more vegetable on the menu.

Vegetarian Dishes

But what would be a wise alternative to meat? Plant meat, veggie burgers, tofu, Tempeh, Seitan (wheat gluten) and beans make up the list of suggestions that may fit as substitute to the high-cholesterol meat products.

Plant meat, which is ordinarily made to form what could be bought from the supermarket as veggie burgers is a good alternative to meat for ovo lacto vegetarian cooking.

Another is Tofu, which makes a great meal if accompanied by sauces because of its porous texture and nature. There is someone else type of such meat replacement, the wet Tofu which is recommended for baking, grilling, sautéing, and frying. someone else type of this form is the Silken Tofu which could be as sumptuous as it could be when mixed with creamy sauces, desserts, marinades, and dressings. It is any way a must that water is drained by way of putting pressure on it for about 15-20 minutes.

Tempeh, which comes from whole fermented soybeans, is someone else ideal meat substitute. Simply braise it in a flavored liquid before cooking it. Cooking of Tempeh ordinarily takes an hour.

Seitan or wheat gluten for its part would best replace chicken meat products, while beans are at good alternatives for protein-conscious citizen who may want their ovo lacto vegetarian recipes in the making ready of soups, salads, stews and rice dishes.

But how does an individual generate an ovo lacto vegetarian cooking pantry? Here are some tips and suggestions.

Non-Perishable Dry Goods

- Beans, canned

- Black beans

- Black-eyed peas

- Chickpeas (garbanzos)

- Great northern beans (cannellini)

- Pink beans

- Pinto beans

- Red or kidney beans


- Barley

- Bulgur

- Couscous

- Rice (long-grain brown, basmati, arborio, quick-cooking, etc.)

- Quinoa

- Wild rice


- Dark sesame oil

- Extra-virgin olive oil

- Light olive oil

Tomato products, canned:

- Diced, in 14- to 16-ounce cans

- Crushed or pureed, in 14, 16, and 28-ounce cans

- Tomato sauce


- Balsamic (dark and/or white)

- Red wine or white wine vinegar

- Rice vinegar (for Asian-style cooking)

Prepared Condiments, Sauces, And Such

- Barbecue sauce (great for broiling or stir-frying tofu, tempeh, or seitan)

- Pasta (marinara) sauce

- Pizza sauce

- Salad dressings (choose natural, low-fat varieties of your favorites)

- Salsa, tomato-based, mild to hot as you prefer

- Salsa, tomatillo

- Thai peanut sauce

- Stir-fry sauce

Pantry Vegetables

- Garlic

- Onions (yellow, red, or both)

- Potatoes, white (red-skinned are an exquisite all-purpose potato)

- Potatoes, sweet (for fall and winter)

Refrigerator Staples

- Butter or margarine (both to be used quite sparingly; look for a brand that is free of hydrogenated oils and trans-fatty acids)

- Cheeses, shredded (low-fat if preferred, or soy cheese)

- Parmesan cheese, grated fresh (or if you prefer, try Parmesan-style soy cheese)

- Ketchup

- Lemons

- Mayonnaise (preferably commercially prepared tofu mayonnaise)

- Milk, low-fat, or soy milk

- Mustard, prepared

- Tofu

- Yogurts, plain and flavored

Ovo Lacto Vegetarian Cooking - The wholesome New Substitute On Your Menu

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