Sonia Sood asked:


To some people, the phrase “Vegan Cuisine” sounds like an oxymoron. To others, it sounds like the road of a ******** food nutritionist. “Scary,” was the word used by my roommate when I announced I was going to try to become a vegan. What most people don’t realize is that it’s very possible, indeed even probable, for a creative chef to make vegan food just as exciting and full of variety as any other type of cuisine.

What is veganism, first of all? Strictly put, veganism is a diet which contains no animal byproducts. Not only do vegans not eat meat, like vegetarians, but they also do not consume any food created by animals. No milk, no eggs, no dairy of any kind. No pasta derived from eggs. No gelatin. When you stop to think, it is surprising how much of the typical American diet is animal-derived.

All of this, I admit, can sound rather scary to the typical meat and milk lover, and certainly to the typical American who is surrounded by fast-food hamburgers and bologna sandwiches from a young age. But veganism is not as intimidating as it sounds. In fact, when the right choices in recipe and menu are made, it can be extraordinarily flavorful and rewarding.

Think of it this way: Vegan cuisine can’t rely on heavy, flavorful ingredients like meat and dairy to get its flavor and substance. So what do they do instead? They replace those ingredients in a way that makes you never even miss them- with fresh vegetables, heady spices, wonderful texture combinations and delicate wheat-based starches.

One of the most uniquely vegan foods on the market, and the one that tends to scare the layperson the most, is tofu. Tofu is basically a soybean curd with a sponge-like consistency and a bland taste that absorbs whatever flavors are around it. Am I tempting you yet?

Wait. Let’s try this. Imagine a dish of Italian stuffed shells, loaded with tomato sauce and basil, garlic, and oregano. Now imagine that instead of cheese, the shells were stuffed with a mixture of soft tofu, blended with fresh spinach. The tofu absorbs the Italian spices and has a delicate, creamy flavor all its own. Would you notice the absence of the cheese? Sure. Would you miss it? Not likely.

There are many recipes unique to vegan cuisine that are truly surprising in their variety and tastiness. Curry is one of the darlings of vegan cuisine, and is available in all forms and flavors. Other wonderful vegan dishes include several types of stir-fry, swimming in soy sauces and fresh vegetables; salads overflowing with fresh beans and sweet oil dressings, and many spicy and exciting side dishes and appetizers. Many people, for example, love the wonderful garlicky zing of hummus and do not realize that it’s a distinctly vegan food.

Give vegan cuisine a try. Once you stop relying on meat and milk for your flavor and fullness, you might just discover a whole new world out there, where spices are abundant and soybean curd can be delicious.



Erin

Daniel Jowssey asked:


Cooking for the vegan is more or less like cooking for any other ethnic or religious group which restricts certain things from their diet. A little creativity will win you some big points with your vegan customers, and furthermore will help conquer a niche market. Vegans often mourn the lack of restaurants that cater to their needs. Providing some imaginative menu entries for vegan customers will make a happy patron who spreads good word of mouth to their vegan friends!

Understanding Vegans…

Vegans are vegans for any combinations of these reasons:

_Health_ The vegan diet includes whole grains, beans, soy products, olive oil, fresh fruits and vegetables, nuts, and fresh spices. Resultantly, they argue, their diet is very high in protein, vitamins, beneficial monounsaturated fats, and antioxidants and other micronutrients, while being moderate in sodium, calories, and saturated fats. In addition, they automatically exclude those scary food contamination problems that strike their meat-eating counterparts, such as e. coli and mad cow disease.

It should be noted that there are essential vitamins missing from the vegan diet, most notably B12, iron, and calcium, which they must supplement by other means. Vitamin-fortified foods or vitamin supplements are usually used.

_Ethics_ Probably the biggest concern is for animal cruelty. Vegans typically wish to exclude any and all forms of “”animal exploitation”" – not just meat and leather, but even the products that you can obtain from an animal without killing it; because even milking a cow or shearing a sheep for wool is still exploiting an animal for a human’s benefit. This is a belief, when held, which varies in degrees of commitment from philosophy to religion.

_Environmental Responsibility_ The typical environmental impact talks about methane gas from domesticated animals being as bad for the ozone layer as emissions from car exhaust, and about how it takes this many acres of land to sustain one cow where the same acres could more efficiently be used to raise crops, and so on.

_Religion_ While religions which specifically require veganism are rare, several sects of Buddhism still require strict adherence to non-violence, including killing an animal. Parts of different philosophies, which usually focus on reducing the impact one’s life has on the Earth, also suggest or enforce vegan beliefs.

_Aesthetics_ It can certainly be argued, if you’ve been inside a slaughterhouse, that the factory-like process of butchering animals is unpleasant in smell and appearance. Vegans also boast that their food just plain tastes and looks better. They say that the elimination of salt, grease, animal fat, and so on keeps their palette clean enough to taste the real essence of fresh fruit and vegetables.

Vegan Cuisine…

One wonders where vegans would be without soybeans. Soy forms a big staple in the vegan diet, in the form of soy milk, soy meat substitutes, and tofu. It is interesting that vegans work so hard to create so many things out of soy beans that look, smell, and taste just like the meat and animal products they are trying to eliminate. Anyway, soy substitutes will be a big part of any large vegan banquet, particularly because soy is so easily fortified with other vitamins and nutrients.

International cuisine holds many wonders for the vegan dietary spectrum. In particular, Mediterranean, Middle Eastern, Southern Indian, Thai, Mesoamerican, East Asian, and East African cuisine have a rich tradition of recipes and dishes which happen to be vegan-friendly. This is due in part to some parts of the world having birthed their culture in a regional area that doesn’t have a handy livestock animal nearby, or just being poor grazing grounds to start with.

But also, many cultures of the world have a wealth of native crops which lend some interesting flavors to the cuisine. At least here, you can be a little envious of vegans – some of them are gourmets in their own right, and can regale you with tales of Indian curry, rice pilaf, almond deserts, salsa, baba ganoush, seven-grain bread, and various other cultural specialties. Particularly in contrast to the typical North American and European Union homogenized diets, which sometimes seem to consist entirely of hamburgers and fries or chips, the vegans certainly get a wider variety of flavors.

A chef can see this as an artistic challenge to be creative within a strict set of rules, and studying some vegan recipes and the menus at vegan restaurants should give you a host of inspiring ideas.

Meat substitute will usually be some form of tofu. Tofu comes in textures ranging from soft, which is about like yogurt or jello in consistency, to very firm, which is more like a hard cheese. Tofu is marvelous because it can take on the taste of virtually anything.

Make tofu bacon by slicing thin strips of hard tofu and frying in a skillet with vegetable oil, adding a couple drops of liquid smoke flavoring. Or grind hard tofu into a good hamburger and chili substitute. The medium-texture tofu can be used for a cheese substitute. And soy, itself, can be made into anything from milk to yogurt to ice cream, some of it tastes as good if not better than its animal exploiting counterpart.



Clyde

ravinder asked:


If you are a Vegan, are considering becoming a Vegan, or know or love somebody who already is a Vegan, you probably have some idea of how important tofu is in the Vegan diet. Many people think that cooking tofu for Vegans is difficult to do, and many others still think that tofu doesn’t taste good but there are plenty of people out there that would choose to differ.

Cooking tofu for vegans isn’t difficult, but it is a matter of science just as any other cooking is a science. Including tofu in your diet is a good way to supplement your meals. For more details go to: www.dishadvice.com it acts as a replacement for that which meat would normally provide, as far as essential vitamins and minerals go. Many of the non-meat products that you buy in the grocery store are actually made with tofu; that is how commonplace and important tofu is in many aspects of the Vegan diet.

Is cooking tofu imperative for Vegans? Probably not. Tofu is a soy bean product, and soy beans are packed with protein. Protein is the important part of meat that makes it so imperative in our diet, so replacing meat with tofu in your diet is a great way of keeping the protein and eliminating the dangerous animal fat. The problem with being a vegetarian lies in the dangers of not having enough protein in your diet, but tofu can help to eliminate this as a risk at all if you regularly include it in your diet as you would meat.

Many vegans out there choose not to include tofu in their diets, simply for reasons of taste. Not everybody is going to like everything and let’s face it; tofu isn’t one of the tastiest foods out there, but it can be worked with.

For can visit to: www.camping-outdoors-recipes.com Cooking tofu is an art. Tofu can definitely ruin a meal, but not if it’s prepared right.

It is often said that when you cook with tofu, it does not maintain a taste of its own, but it does tend to take the taste of the food it is prepared with. For example, if you were to include tofu in a Vegan tofu stir fry, it takes the taste of the noodles and soy sauce in the stir fry; if you include tofu in spaghetti, it would take the taste of the vegetables and/or the marinara sauce.

For Vegans, cooking tofu can be rather intimidating, but it doesn’t have to be. If you are considering become a Vegan, or just want to learn about cooking tofu for a Vegan you love, there are ways to learn. The internet is chock full of great recipes for tofu-cooking beginners, from the tofu spaghetti and stir-fry that was already discussed to great veggie burgers, hot dogs, and other things.

Cooking tofu for Vegans doesn’t have to be a chore, and with proper information and a bit of practice, you shouldn’t have to live with results that are less than pleasing for very long.



Jamie

Abhishek Agarwal asked:


There are many recipes in print and on the market today. Chinese vegetarian cooking is only one area that provides you with great vegetarian cooking. Here are some popular Chinese vegetarian recipes available for your cooking pleasure. One Chinese vegetarian cooking recipe enjoyed by many is…

Soba Noodles with Ginger Sauce

1/2 cup fat-free cholesteral-free egg substitute

1 package (8 ounce) soba (buckwheat) noodles or uncooked vermicelli

1 cup Green Giant forzen sweet peas (from 1 pound bag)

3 tablespoons lemon juice

1 tablespoon vegetable oil

2 teaspoons finely chopped gingerroot

1/8 teaspoon red pepper sauce

1 clove garlic

1 cup shredded spinach leaves

1) Use your favorite cooking spray and a 10-inch non-stick skillet; heat over medium heat. Pour in 1/4 cup of the egg substitute, retating the skillet to cover the bottom of the pan. Cook for 1 minute or until the egg substitute is set. Roll and remove from skillet to cool. Continue this process until the egg substitute is used completely.

2) Cook noodles as directed on box. Combine peas for the last 3 minutes of cooking. Drain.

3) Using a large bowl, mix together the soy sauce, lemon juice, oil, gingerroot, pepper sauce and garlic clove until well blended. Shred egg rolls finely and add to mixture in bowl.

4) Combine noodles, peas and spinach into bowl mixture. Stir gently until coated evenly.

Another recipe that is favored in Chinese vegetarian cooking would be…

Sweet and Sour Stir Fry

1/4 cup water

1 tablespoon cider vinegar

1 tablespoon honey

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1 can (8 ounces) pineapple chunks in juice, drained and juice reserved

3/4 pound firm Tofu, cut into 1 inch cubes

2 teaspoons cornstarch

2 tablespoons could water

1 tablespoon sesame oil

1 medium onion, chopped (1/2 cup)

2 medium carrots, sliced (1 cup)

1 medium green bell pepper, cut into 1 inch pieces (1 cup)

4 cups hot cooked rice

Sunflower nuts, optional

1) Mix together water, vinegar, honey, soy sauce, ginger and pineapple juice

2) In small bowl put Tofu and pour in juice mixture

3) Toss gently. Cover. Refrigerate 1 to 2 hours

4) Remove Tofu from marinade. Reserve marinade.

5) Dissolve constarch in 2 tablespoons water

6) Heat sesame oil using a WOK or 12 inch skillet over medium high heat

7) Add onion and carrots. Stir-fry about 3 minutes or vegetables are crisp-tender

Add pineapple, Tofu and bell pepper; gently stir-fry 2 minutes.

9) Combine cornstarch and reserved marinade. Add to Wok or skillet. Cook 2 additional minutes, occasionally stirring. Lower heat; Cover. Cook 2 minutes

Serve over rice. Sprinkle with nuts (optional).



Alan

santosh kumar asked:


To some people, the phrase “Vegan Cuisine” sounds like an oxymoron. To others, it sounds like the road of a ******** food nutritionist. “Scary,” was the word used by my roommate when I announced I was going to try to become a vegan. What most people don’t realize is that it’s very possible, indeed even probable, for a creative chef to make vegan food just as exciting and full of variety as any other type of cuisine.

What is veganism, first of all? Strictly put, veganism is a diet which contains no animal byproducts. Not only do vegans not eat meat, like vegetarians, but they also do not consume any food created by animals. No milk, no eggs, no dairy of any kind. No pasta derived from eggs. No gelatin. When you stop to think, it is surprising how much of the typical American diet is animal-derived.

All of this, I admit, can sound rather scary to the typical meat and milk lover, and certainly to the typical American who is surrounded by fast-food hamburgers and bologna sandwiches from a young age. But veganism is not as intimidating as it sounds. In fact, when the right choices in recipe and menu are made, it can be extraordinarily flavorful and rewarding.

Think of it this way: Vegan cuisine can’t rely on heavy, flavorful ingredients like meat and dairy to get its flavor and substance. So what do they do instead? They replace those ingredients in a way that makes you never even miss them- with fresh vegetables, heady spices, wonderful texture combinations and delicate wheat-based starches.

One of the most uniquely vegan foods on the market, and the one that tends to scare the layperson the most, is tofu. Tofu is basically a soybean curd with a sponge-like consistency and a bland taste that absorbs whatever flavors are around it. Am I tempting you yet?

Wait. Let’s try this. Imagine a dish of Italian stuffed shells, loaded with tomato sauce and basil, garlic, and oregano. Now imagine that instead of cheese, the shells were stuffed with a mixture of soft tofu, blended with fresh spinach. The tofu absorbs the Italian spices and has a delicate, creamy flavor all its own. Would you notice the absence of the cheese? Sure. Would you miss it? Not likely.

There are many recipes unique to vegan cuisine that is truly surprising in their variety and tastiness. Curry is one of the darlings of vegan cuisine, and is available in all forms and flavors. Other wonderful vegan dishes include several types of stir-fry, swimming in soy sauces and fresh vegetables; salads overflowing with fresh beans and sweet oil dressings, and many spicy and exciting side dishes and appetizers. Many people, for example, love the wonderful garlicky zing of hummus and do not realize that it’s a distinctly vegan food.

Give vegan cuisine a try. Once you stop relying on meat and milk for your flavor and fullness, you might just discover a whole new world out there, where spices are abundant and soybean curd can be delicious.



Arlene

Natalie Pyles asked:


25 Ways to Enjoy Soy Foods

Quick Tips for Soy Food Dummies

1. Pour soymilk over your morning cereal.

2. Fortify a glass of orange juice with soy protein powder.

3. Make soy yogurt and fresh fruit parfaits.

4. Enjoy a refreshing treat with Soy non-dairy frozen ice cream.

5. Snack on soy nuts.

6. Sprinkle edamame over a salad.

7. Spread soy cheese over the top of your homemade pizza.

8. Top soy pasta with prepared marinara for an easy dinner.

Soy Sweets

9. Enjoy a soymilk or soy yogurt smoothie.

10. Use soymilk in cakes and muffin recipes. For example, Soymilk Chocolate Chip Cookies or

11. Soy Pancakes.

12. Re-create an old fashioned favorite, Lemon Meringue Pie.

Easy Entertaining

13. Treat your guests to guilt-free Nachos with smoked soy cheese.

14. Fire up the grill for soy burgers and dogs.

15. Serve Spinach Cheese Rolls as an appetizer.

16. Make a party mix with Soy Crisps and pretzels.

17. Liven up a Three Bean Salad with chickpeas, soybeans and green beans.

18. Blend pureed tofu into Guacamole; friends and family will never know this rich and creamy dip contains healthful soy protein.

Recipes

19. Make a healthy sandwich with soy deli slices and top with Garlic Aioli.

20. Go east with Thai Tofu Kebabs.

21. Try a Creamy Ranch Dressing with soymilk (soy milk).

22. Layer delicious low-fat Lasagna with soy crumbles.

23. Craving fried? Craving cheese? Fried Tofu Sticks are the “leaner look-alike.”

24. Indulge in Grilled Quesadillas.

25. Warm up with Potato and Corn Chowder.

I hope you enjoy these tips and remember that it is National Soy Foods Month Enjoy!

By, Natalie pyles

Fitness & Weight-loss Expert, Nutrition Specialist



Jamie

Abhishek Agarwal asked:


Dropping meat in your menu ingredients often times alter the taste even as what would normally a mouth-watering recipe turns out to be “just another dish on your buffet table”.

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, sautéing, 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

• Beans, canned

• Black beans

• Black-eyed peas

• Chickpeas (garbanzos)

• Great northern beans (cannellini)

• Pink beans

• Pinto beans

• Red or kidney beans

Grains:

• Barley

• Bulgur

• Couscous

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

• Quinoa

• Wild rice

Oils:

• 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

Vinegars:

• 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 excellent 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



Edward