Tomorrow all I have to do is cook the appetizers and entrees and the dessert.
The most important skill in cooking the BEST flavored Vegetarian and especially Vegan dishes is PATIENCE.
Anyone can Stir fry vegetables..the result is fine but only the most predominant flavors come through, the garlic, ginger and onions.
It is only by marinating, slow simmering, layering the flavors, does the true essence of great vegetarian and vegan dishes shine through.
If the only dishes vegetarians could eat were salads and stir fry's then the movement (of eating just plant based foods) would not have lasted the thousands of years it has.
Take your time when shopping for your menus, and do chose the best that you can afford, bruised and battered vegetables and fruits will give you a good dish providing you add the correct spices and freshest herbs . Always throw out your old dried herbs/ground spices every 6 months, if you are not sure when you purchased them then throw out on Jan 1st and June 1st.
Most culinary herbs and spices contain volatile oils which spoil when exposed to heat, air and bright lights.
One of the most important items of equipment in a vegetarian-vegan kitchen are bowls, for storage with tight fitting lids, for mixing, for marinating overnight...do not try and make many courses using the same bowl, there is a risk of contamination of flavors, and most good recipes are better the day after, so air tight seals are important.
A good large stainless steel bowl can last a lifetime, I have one that I have had for 25yrs and it is still great...Great for mixing vegetables, stews, sauces, breads, cakes, & etc.
Also have several different sized mixing bowls..if you try and make a small amount in a large bowl, you will end up not following the recipe as you might add too much of the dry or liquid..the same goes for reverse, trying to make large recipe in small bowl..you will lose half the ingredients and if you try and halve a recipe it might not work.
Tomatoes and turmeric tend to stain bowls so when cleaning add a small amount of bleach to the water and allow it to soak, it will become clean quickly, then wash and rinse well.
The same can be applied to the white enamel, cast-iron casseroles that are popular in France, the white interiors become stained very quickly.
DO NOT USE BLEACH ON ANY ALUMINUM COOKWARE IT WILL RUIN IT.
For tomorrow's menu I have several dishes marinating overnight:
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| The piquant Eggplant Pate/Spread with olives, capers, gherkins, dried tomatoes, balsamic vinegar, Dijon mustard..saute then blend but keep chunky |
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| Sour dough starter (8yrs old)..it began with an own grown apple and last year used wild grape yeast..once used, I let it rest at room temp. for 24hours before placing, sealed in the fridge, then remove it 3 days before I need it to feed it, more fresh flour and filtered water, every day, so it becomes active ( bubbling) |
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| The roasted carrot and bell pepper soup simmering |
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| Carrot-caraway breads just molded |
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| The Portobello mushrooms marinating overnight |
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| poppy seed whole wheat sour dough rolls for the burgers, just molded |
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| Grated raw beet, zucchini for the side dish..marinating overnight in orange juice and olive oil |
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| The roasted carrot-bell pepper soup packed, topped with fresh basil |
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| The sauteed sweet onion and beet greens ( with lemon juice & olive oil) for topping the roasted asparagus & steamed brown rice. |
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