101 Vegetarian Recipes

Vegetable Recipes:

Sunday March 30, 2008

Vegetarianism is becoming popular. But did you know that there are many subtypes of vegetarians? To avoid embarrassment, you will need to know which group of vegetarians you are entertaining.

Vegan - No by-products of meats of fish. No eggs and dairy products, or their by-products like lactose, casein, dried egg whites or yolk. Some vegans don't take honey or yeast either.

Ovo-Vegetarian - Okay with eggs.

Lacto-Vegetarian - Okay with milk and dairy products. Eggs are a no-no.

Lacto-Ovo-Vegetarian Diet - Dairy products and eggs are okay.

Vegetables provide an endless variety of flavors, textures, colors and shapes to add interest to every meal, every day. Nowadays, vegetarian cookery is becoming more and more popular with the discovery that vegetarian delectable foods are more than mere accompaniments, they are a meal in themselves. Nutrition experts tell us we should eat more vegetables. In addition, a wider range of vegetables recipes than ever before is readily available. In 101 Vegetarian Recipes, we have included recipes for all types of vegetables. We have included vegetarian recipe for all types of vegetables from the world that are widely available, we have also included vegetarian recipes for some of the more unusual items found in the marketplace.

Like all traditional cuisines, until recently Tuscan vegetable cooking was strongly linked to the seasons and the vegetables each one produced. Spring was the season for fava beans and pecorino cheese, summer was a vegetable lovers paradise when zucchini, peppers, eggplants, tomatoes, green beans, peas, and many others vied with each other for a place on the table. Fall and winter brought artichokes, fennel bulbs and dried beans to the fore. All this has changed in the last ten years since most vegetables have become available at affordable prices throughout the year.

Save vegetable trimmings and peelings in a large freezer container and make a quick vegetable stock from them. Use the peels and or leaves of onions, garlic, carrots, celery, turnips, parsnips, parsley stems, and any leftover salad and cooked vegetables. Do not include strongly flavored vegetables such as spinach, asparagus, broccoli, cabbage and Brussels sprouts. Also exclude potatoes, rice or pasta, as they tend to cloud the stock. Transfer scraps and peelings to a pot. Add water to cover; an extra carrot, onion, and celery for richness; and the seasonings of your choice. Bring to a simmer, cover, and cook 30 minutes. Strain and discard solids, then cool uncovered. Refrigerate or freeze until needed.

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