By : Nora Poulos

For one of the many reasons people choose to eat vegetarian food - religion, politics, finance, or health - have one thing in common is that everyone prefers food that tastes delicious and provides good nutrition. There are some basic techniques to vegetarian cuisine, which this.



There is a range of vegetarianism. From the vegan to the person who eats meat in rare cases. Some people consider themselves as they basically never eat vegetarian red meat but do eat fish and chicken occasionally. Other vegetarians eat animal products such as eggs and milk, but never the animal itself. A vegan is at the end of the continuum, the rejection of animal products entirely. Vegans will not eat mayonnaise, because it was created using eggs, for example.



Wherever you are on the continuum of vegetarianism, you want your food to taste good, to comply with, and ensure good nutrition. Here are some methods for cooking vegetarian to meet these basic requirements.



To begin with, if you are making some dish that is actually a meat recipe, such as Chile Con Carne, stop the replacement of textured vegetable protein for meat and leaving the rest of the recipe unaltered. The result never taste quite right, and you're deprived of the pleasure of good food: the meat is neither good nor vegetarian. In addition, you have not gained in the field of health or the economy. Soybean is the main ingredient of textured vegetable protein, tofu and tempeh. These are usually high in fat, high in the processing, and in the relatively high cost. Not much better than organically raised meat, or not at all. So if Chile Con Carne is what you want, buy organic meat and enjoy! Otherwise cook a delicious soup with red beans that do not pretend it is Chile Con Carne.



The key to a good vegetarian soup is the use of oil. Even if you prefer a low-fat, your body has fat needed for a healthy metabolism. And it certainly improves the quality and taste of a vegetarian soup, where a number of vegetables (onions in particular) are Saut ~ ed. Use an oil that is liquid at room temperature, such as olive oil, vegetables, grapes or seed.



The following key ingredients of vegetarian food that tastes great is really simple: use sea salt. Although any form of salt, the taste of most foods, sea salt is best. The natural minerals, while they are not the nasty chemicals from regular processed salt. Important to note ~ * * use of salt during the cooking instead of waiting until after serving the food. This makes a difference in the ultimate quality of the dish, because cooking is chemistry. Remember back to your high school chemistry classes: the order of the elements combine, and the application of heat to the mix is a huge difference to the results of the experiment!



The third tip for vegetarian cooking is obvious, but it is imperative that emphasis. Use lots of vegetables! You can not do enough vegetables in your diet - the greater the range and color, the better. Use green vegetables (lettuce, spinach and chard), root vegetables (yams, carrots, potatoes, turnips), and the stems and seeds of vegetables carriers (such as celery, eggplant, peppers, zucchini). Buy organic vegetables as you can, because they really taste better, and of course they need for better nutrition, because they dress in healthy, clean dirt.



Take all vegetable and bean soup recipe, and follow these three simple principles: Saut ~ the vegetables in the right oil, cook the beans in sea-salted water, using a variety of organic vegetables and you have a rich delicious soup. These simple tips can make a big difference. Take my word for it, or do a little test. Use the same list of ingredients, but not Saut ~ in oil, add the salt at the table, and use conventionally grown vegetables. The result will be inferior - yet nutritious but bland instead to meet, and that is unfortunate, because the few simple techniques described here you can always great vegetarian cooking.



About the Author



Articles by Nora Poulous on topics related to cooking have been published in Z News Cooking the main source for on-line information about the cooking. Ga to the full archive of articles here: http://www.zcooking.com.