Vegetarian Food

Vegetarian food, bunny food. That's what my father calls vegetarian cooking and cuisine. Salads and fruit and vegetables can't be anything more to it, can there? Oh yea, but there is. Vegetarian cooking food is at least as assorted as 'regular' cooking and in some cases, far more imaginative.

Vegetarian cooking is more than just 'meatless'. There's an art to combining flavors and textures in only the right combinations to create works of art that are as appealing to flesh eaters as to those who've eschewed meat. For Hindi cooks who practice Ayurvedic cooking food, food is more than nourishment - it is a meditation, a gateway to the higher awareness. There are three major parts and six tastes (sweet, salty, sour, bitter, stinky and astringent) to be regarded as in the preparation of every dish, and a meal prepared based on the Ayurveda is a feast intended for the eyes, the nasal area, the mouth, and the mind.

The most effective vegetarian meals are not 'meatless' versions of dish that always has meat in this. 'Meatless' lasagna suggests that something happens to be missing from the recipe. Those who have dined on spinach lasagna knows that there's nothing missing the blend of creamy parmesan cheese and spinach and spices or herbs is perfect in and of by itself. Polenta with spicy dark bean sauce has no want of meat to make that more complete produced right it melts around the tongue and sticks towards the ribs at the same time.

Vegetarian cooking is more than simply 'meatless'. There's an art to mixing flavors and designs in just the right combinations to produce masterpieces that are as attractive to carnivores as to those with eschewed meat. For Hindi chefs who practice Ayurveda cooking, food is more than nutrition - it is a yoga, a gateway to the larger consciousness. There are three main components and six preferences (sweet, salty, sour, nasty, pungent and astringent) to become considered in the preparation of each dish, and a meal ready according to the Ayurveda is a banquet for the eyes, the nose, the mouth, and the brain.

The very best vegetarian meals are certainly not 'meatless' versions of dish that usually has meat in it. 'Meatless' lasagna shows that something is missing from the formula. Anyone who has dined on kale lasagna knows that there's nothing lacking - the blend of rich and creamy cheese and spinach and spices is perfect in along with itself. Polenta with hot and spicy black bean sauce does not have any need of meat to create it more complete made right it touches on the tongue and stays to the ribs at the same time.

Actually within the overall umbrella of 'vegetarian cuisine,' there are variants. Outside Western culture, many meals have little or perhaps not meat at all, so it is not surprising to find vegan main dishes in American Indian and Chinese cuisine, neither in Russian cooking and African regional cuisines. Various base main dish foods on legumes and nut products. Peanut and cashew soups, hummus with spices and lemon, fermented black veggie sauces ladled over bread and pasta and grain and couscous. Midsection Eastern and African food preparation offer all of those and more.

In the event that one approaches vegetarian food as a 'substitute' for cooking food with meat, one is certain to be disappointed. It is a method of eating and cooking, of spices and combinations which can be as light and comfortable as a meringue or because dense and chewy since the best seven-grain loaf of bread. If you've never tried an actual vegetarian meal, instead of a 'meatless' or 'meat substitute' - the very best place to begin is at your nearest American Indian or Middle Eastern cafe. You'll be amazed at the tastes and textures - and also you won't even notice that there is meat.