Cooking Tips

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

Dropping meat in your menu ingredients often times alter the taste even as what would normally a mouth-watering recipe turns out to be тЂњjust another dish on your buffet tableтЂќ. Amid an age when people tent to be health conscious, the idea of replacing meat as an ingredient in a recipe has been a growing practice among people who may want to adopt into what is popularly known as healthy living --- less alcohol, drop smoking, regular exercise, dropping high-cholesterol foods and more vegetable on the menu. 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 usually made to form what could be bought from the supermarket as veggie burgers is a good alternative to meat for ovo lacto vegetaqrian cooking. Another is Tofu, which makes a great meal if accompanied by sauces because of its porous texture and nature. There is another type of such meat replacement, the wet Tofu which is recommended for baking, grilling, sautУ©ing, and frying. Another 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 however 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 another ideal meat substitute. Simply braise it in a flavored liquid before cooking it. Cooking of Tempeh usually 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 people who may want their ovo lacto vegetarian recipes in the preparation of soups, salads, stews and rice dishes. But how does an individual create an ovo lacto vegetarian cooking pantry? Here are some tips and suggestions. NON-PERISHABLE DRY GOODS тЂў Beans, canned тЂў Black beans тЂў Black-eyed peas тЂў Chickpeas (garbanzos) тЂў Great northern beans (cannellini) тЂў Pink beans тЂў Pinto beans тЂў Red or kidney beans Grains: тЂў Barley тЂў Bulgur тЂў Couscous тЂў Rice (long-grain brown, basmati, arborio, quick-cooking, etc.) тЂў Quinoa тЂў Wild rice Oils: тЂў Dark sesame oil тЂў Extra-virgin olive oil тЂў Light olive oil Tomato products, canned: тЂў Diced, in 14- to 16-ounce cans тЂў Crushed or pureed, in 14, 16, and 28-ounce cans тЂў Tomato sauce Vinegars: тЂў Balsamic (dark and/or white) тЂў Red wine or white wine vinegar тЂў Rice vinegar (for Asian-style cooking) PREPARED CONDIMENTS, SAUCES, AND SUCH тЂў Barbecue sauce (great for broiling or stir-frying tofu, tempeh, or seitan) тЂў Pasta (marinara) sauce тЂў Pizza sauce тЂў Salad dressings (choose natural, low-fat varieties of your favorites) тЂў Salsa, tomato-based, mild to hot as you prefer тЂў Salsa, tomatillo тЂў Thai peanut sauce тЂў Stir-fry sauce PANTRY VEGETABLES тЂў Garlic тЂў Onions (yellow, red, or both) тЂў Potatoes, white (red-skinned are an excellent all-purpose potato) тЂў Potatoes, sweet (for fall and winter) REFRIGERATOR STAPLES тЂў Butter or margarine (both to be used quite sparingly; look for a brand that is free of hydrogenated oils and trans-fatty acids) тЂў Cheeses, shredded (low-fat if preferred, or soy cheese) тЂў Parmesan cheese, grated fresh (or if you prefer, try Parmesan-style soy cheese) тЂў Ketchup тЂў Lemons тЂў Mayonnaise (preferably commercially prepared tofu mayonnaise) тЂў Milk, low-fat, or soy milk тЂў Mustard, prepared тЂў Tofu тЂў Yogurts, plain and flavored

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