Paul Stevan - Going Vegetarian

More and more people want to enjoy a healthy diet, and are discovering the delights of vegetarian cuisine.

Going Vegetarian! contains the entire richness of meatless cuisine that lacks nothing!

Its 100 vegetarian recipes range from Mediterranean delights to Asian/oriental spices, to rustic Alpine cuisine and regional specialties. Plus there are another 20 basic recipes that tell you how to make aromatic broths and tasty sauces without meat, and lots of basic preparation methods.

Whether a quick meal after work or a clever recipe to delight guests, everything is explained step by step, and there are lots of accompanying photographs to ensure that even budding chefs can enjoy success in the kitchen.

The dishes are all combinations of lots of fresh vegetables with carbohydrates and essential plant proteins such as nuts, legumes, dairy products, and eggs healthy, and so delicious! Go Veggie! also shows you some delicious ideas for serving protein foods such as tofu, seitan, and tempeh.

Glossary

Barley

Barley grains are peeled and polished grains of different shapes and used for various purposes. They include round, delicate pearl barley, and the somewhat more robust barleycorn. In the kitchen, they are used mainly in soups and stews.

Cellophane noodles

Strictly speaking, cellophane noodles aren't really noodles, as they are made of mung bean starch, and do not contain any wheat flour at all. When cooked, the gelatine-like threads are excellent flavor carriers. Stir fired in oil, they turn white, crystalline, and crispy.

Ginger

Its fresh sharpness makes ginger root extremely popular in Asian cuisine. It can be sliced, finely chopped, or minced; the thicker the root, the hotter the product. The root has to be peeled before use, which is easy: Simply scrape off the wafer-thin skin with the edge of a spoon. As its essential oil are highly volatile, it should always be used immediately, and freshly minced. Ginger stimulates the digestion and the circulation.

Gomasio

This Japanese sesame salt is available from Asian specialty stores and good supermarkets. However, it is also easy to make yourself. Dry fry the sesame seeds until golden, then crush 7 parts sesame with 1 part sea salt in a mortar and pestle. Keep in an airtight container.

Pioppino mushrooms

The pioppino mushroom grows in clusters on trees, and is also known as the Black Poplar mushroom. It is considered a delicacy in France and Italy, is firm to the bite, and aromatic in flavor with a mild peppery undertone.

Puff pastry

Puff pastry is often sold frozen in packets of 4-6 rectangular blocks of pastry.The defrosted blocks can be stacked on top of each other and rolled out to the desired size on a floured work surface. Be careful to remove the pieces of paper between the individual blocks of pastry. "Fresh" puff pastry is easier to use.It is sold in rolls in the chilled section of a supermarket, and is usually the size of a baking sheet. However, it doesn't usually rise as well as the frozen variety does.

Quinoa or quinua

The "mother grain" of the Incas is considered a super grain with the highest nutritional values, and is becoming increasingly popular. And yet quinoa isn't a grain; rather, it is the (gluten-free) seed of an Andean goosefoot plant.

Red quinoa

The "mother grain" of the Incas is considered a super grain with the highest nutritional values, and is becoming increasingly popular. And yet quinoa isn't a grain; rather, it is the (gluten-free) seed of an Andean goosefoot plant. Red quinoa is just one of the approx. 1800 known varieties of this plant.

Rice paper

Edible rice paper is available in squares and circles. The thin, dried sheets of rice flour are available from Asian specialty stores and good supermarkets. The sheets are moistened before use, which makes them soft and malleable. The transparent sheets have a very long shelf life.

Rice-shaped pasta

As rice-shaped pasta, this variety is particularly popular around the Mediterranean and in Eastern Europe in soups or as a side dish to go with main dishes. They can often be found in good supermarkets under their Italian name of orzo or Greek name of "Kritharaki".