What are the best spices for vegetarian cooking?!
What are the best spices for vegetarian cooking?
am still learning to cook vegetarian and it's truly a challenge!
i want to know the secret why some vegetarian dining really taste great. is it because of the spices? i guess i want to know what is the "magic" ingredient to vegetarian cooking...if there is..thanks!
Answers:
The best Idea is to look at your favorite cuisines and adapt to the vegetables
Indian uses cinnamon, coriander, ginger, cardamon, turmeric and a whole lot more
French: shallotts, garlic, thyme, parsley, tarragon
Italian: garlic, oregano, basil,
Greek: oregano,cinnamon, cloves, thyme, garlic
there are also certain veggies that lend that extra umph to your cooking. Tomatoes are crucial, they add flavor and moisture, Onions, browned add sweetness and depth to the dish.
Mushrooms and texture and a deep flavor as well as helping new vegetarians ease into the new diet by providing a "meatiness" to the dish.
Some veggies soak up flavor so you need to add more
Potatoes, eggplant and tofu will always need a bit more to get the right flavor.
and ALWAYS buy the best extra virgin olive oil that you can afford, it is good for you and adds great flavor to any dish.
happy cooking!
Herbs and spices will improve the taste, good seasoning always does - including salt and pepper. Try looking at some recipes online and following them to build up what flavours you like and then make it up as you go along when you discover what best suits your taste. Just experiment until you get there really...
I don't have a particular 'spice' to mention, but would like to comment on a style of cooking that I recently discovered. I think the original inspiration came to me from Food Network, but I am very impressed as to how well it works....
If you are going to steam or boil something, don't use plain water. Infuse the water with your spices before doing that using a method similar to brewing tea and then use that "flavoured water" to add the flavour during your cooking.
I brewed up a (strong) ginger tea and used it to make oatmeal with wonderful results. Added sliced peaches for a wonderful Ginger Peach Oatmeal breakfast. A winner in my book!
Good luck on your culinary adventures!
RXZ
the magic ingredient is fat. fat makes things taste good
3 things are basic in cooking
1. The best olive oil
2. The Freshest Garlic
4. The most fresh and tasty green chilli peppers
the rest is really upto u.
add or cut down on the rest of yr spices to taste
freshly ground black pepper is also a staple but mostly to meat
its too pungent for vegetables unless its potatoes
I have some staples that are in my cupboard and in my refrigerator for cooking vegetarian/vegan.
Ginger - creates an asian flare to anything you cook with. Ginger is a great spice to calm an inflamed stomache. cook it by mincing it up and sauteing it lightly with a good oil first in the pan, and then proceed with the vegetables. The flavored oil will coat the vegetables.
Garlic - two to four cloves are a nice touch to add. Garlic is very healthy in getting rid of bacteria that are not wanted in the stomache and intestines (maybe the whole body if you put in enough when you cook! of course you will smell like garlic for awhile as it escapes through your pores). Like the ginger, you put it in with the oil at the beginning. Remember to keep the flame on low for garlic as it tends to burn easily.
Cumin - get the whole seed and grind it up yourself (the whole kitchen smells like a mexican restaurant then). Add this to the oil at the beginning, and sprinkle some more at the end (just enough to heat it up and make it smell more wonderful).
Thyme - mostly for italian dishes. I like to put thyme in with anything lentil that is not a mexican type of dish (then cumin) and tomato saucey. It is great for the respiratory system. And with one smell you can see why.
I will add a dash of tumeric to sauteing onions for their antiinflammatory action (prevent arthritis which runs in the family) and it makes a great yellow color for the onions.
I also use sea salt for its taste and all the minerals and trace minerals that it has in it.
Try different kinds of peppercorns, freshly ground from a pepper mill, to get different tastes: black is a standard and very spicy, white adds a sharp taste and not really spicy, and the red ones are cool and perhaps a little sweet.
I also put parsley or cilantro, chopped up real fine, on my meals at the end. The heat from the meal wilts it enough, and the Vitamin C wil stay intact for your health.
I will end here, because I think I am starting to go on and on. There is so many spices out there! Just get a recipe and start using it. Next on my list to try is lemongrass!
I like putting cajun spice on my veggie burger.
You can add onions, ginger and garlic to your vegetables
All of them!!
You can make almost any recipe you've made before, just leave out the meat: couscous, stews, soups, chili, pasta dishes, on and on. And make a lot of what used to be vegetable side dishes, but eat them as main courses. You don't need special recipes or "fake" meat to eat well.
For a vegetarian cook, the spice cabinet is his/her best friend! There are so many different things you can do with veggies, you just have to play a little. Here are some ideas of good staple spices and herbs that are pretty handy to have around: turmeric, cumin, coriander, chile powder, coarse sea salt, fresh ground pepper, oregano, basil, fennel seeds, cinnamon, nutmeg, ginger, curry powder, dill weed, sage, garlic powder and thyme. I know I am leaving some out! After playing around with these flavors for a reasonable amount of time, you learn what works and what doesn't. That's why vegetarian dining tastes so good! Also, always have Braggs Liquid Aminos and tamari on hand.