There are a lot of recipe books for vegetarian and Vegan cooking* on the market; but honestly ANY vegetarian recipe that does not contain any animal derived ingredients like eggs, butter & dairy; I believe IS Vegan;
So please don't be fooled by the many (new)Vegan recipe books that are just a re-hash of a vegetarian one.
Also many, just regular, cookery books have selections that are mainly vegetarian, so look around, and join a library to save money on finding the books and recipes you like. Look for cook book authors who actually ARE long standing, vegans and or Vegetarians & avoid books that list ingredients which are mainly store bought processed vegetarian ingredients like: tofu, tempeh, tempeh bakon,saitan, vegeburgers & etc. one can always add these to ANY vegetarian/vegan dish, but producing a fantastic flavorful stock/sauce/dish is more important.
Cooking vegetarian/vegan takes time...vegetables have to be prepared properly and a lot of them need longer time cooking or marinading; the extra time and care taken is really noticeable in the completed dish
( *this statement DOES NOT apply to the RAW FOOD movement recipe books, which is a cuisine that is Still in it's "infancy" even though it has been around for many years)
Common sense is the best "rule of thumb", especially when trying to make good meals using seasonal produce, especially in the winter months.
I learned how to be adaptable working around the world where specific vegetables/ingredients were never available, due to climate or location ( middle of the Med. in high summer/ San Moritz in December)...a good chef can adapt, as his training and palette KNOW what the dish should look and taste like.
Also most meat based dishes, will not work for Vegetarians by just omitting the meat, as it does not make the dish anymore appealing to them The balance and flavor of the dish is compromised.
Summer dishes CAN be developed to accommodate winter season vegetables, and that is what I am doing on Thursday.
Just be careful when catering to NEW Vegan-Vegetarians that the variety is endless no matter the season; try to offer different ways of preparing the food, even though most of my client's would be OK with the same thing twice a week, I try and "shake things up a little".
Also anyone becoming a Vegan should increase their supplements of B12 as it is missing from plant derived food.
Meat texture substitutes in the vegetable world are mushroom and eggplant.
Especially Mushrooms which maintain their shape and if air dried before cooking, they remain tender without becoming soft.
The worse thing anyone can ever say about Vegan/Vegetarian food is that it is boring and predictable...that only reflects on the chef.
Romaine lettuce has been hit badly by the recent frosts, and "Spring Mixed Salads" are really just that..better in Spring. So don't go for expensive out of season salads, go for what is available and adapt!
For great and filling salads, seek out what is naturally available, your body will thank you along with your bank balance..in the west...root vegetables, cabbages, avocado's are in season here now, Greens ( turnip, mustard, kale, collards are at their best in wintertime), pineapple ..it is the harvesting season now for this popular fruit, & sweet potatoes/yams, good heavy ones are available now.
A great salad is just shredded cabbage ( ANY tight leaved fresh cabbage), fresh herbs and citrus juice/olive oil..high in anti-aging and anti cancer properties and Fresh and in season NOW , naturally crispy and refreshing, once dressed it has to be consumed...the dressing breaks down the cellulose cells.
There are always dried beans available and once cooked with some herbs and spices, they lend themselves to a 'warm salad" adding texture, taste and extra protein.
Did you know that chickpeas are a better choice than lentils for the best nutrition as they contain copper which lentils do not in significant amounts, also, 1 cup cooked = 50% of days req. fiber, and folic acid; 30-49% of copper, iron and protein?
Also dried beans can be sprouted over just 5 days in one's kitchen..these add more protein and vitamins than the actual plants they produce ounce for ounce.
Warmer winter weather, especially up north in the old forests yields some good wild mushrooms, or Portabello's grown in cool damp cellars.
MENU for Thursday Jan 17th Menu..international and hearty
Dips
High fiber Chipotle guacamole with baked tortillas...high fiber as half the dish is defrosted green peas, and half is fresh avocado, along with cilantro, lime juice, lime zest, red onion, chipotle peppers and adobe sauce.
A vibrant green dip that has all the flavor of full fat guacamole with less than half the calories.
Leave an avocado pit in the dish and it prevents it from oxidizing.
Soups:
Italian inspired chunky tomato-oregano ( if one adds white beans and bread it becomes a Tuscan Classic)
Cabbage, chickpea and potato, with caraway seed an Eastern European classic
Entrees:
Roasted root vegetables with a pomegranate glaze; with chickpeas and a cabbage slaw..this is a nutritional dense dish, a complete meal that encompasses many flavors and textures..eaten as a warm salad, the roasted vegetables (yams, carrots, parsnips and onions) are served hot on a bed of chickpeas with the slaw on the side. ( the slaw will be dressed at the client's home and is made from Naval orange juice ((in season now)) and extra virgin avocado oil).
The mushroom Stroganhoff..a wonderful blend of Portabello's, red onion, potatoes, parsley and sour cream. Finished with brandy; this is served on a bed of cooked egg noodles ( cooked at the client's home).
I always allow the mushrooms to "dry out", at room temperature, over 2 days before cooking so they retain their shape and become more tender, rather than soft.
The side dishes:
Stir steamed greens ( mustard, kale, collards) with caraway seed
Green cabbage poached ( in stock) with raisins
Desserts:
A whole wheat Amish style sweet potato pie ( I used baked yams)
A pineapple and flash frozen raspberries(I froze these from last summer) with a vanilla sponge topping ( Eve's Pudding)
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