GLOBAL HINTS ON ADDING GREAT FLAVORS TO VEGETARIAN & VEGAN DISHES

As every GREAT veggie cook knows, everything tastes better the day AFTER it is cooked.
Flavors marinate/marinade in juices and herbs and the flavors pop.
Here are some common and not so common ideas to add flavor to soups, stews, sautes and tagines.


For Vegetarians...you may add cheeses...use creamy cheeses in the soups and blue cheeses/soft French Cheeses, added to the top of dishes just before serving.
Add honey to any pumpkin-yam dish just before serving
(Vegans use agave or maple syrup)

For Vegan-Vegetarian:
Nutritional yeast ..this comes in powder or flake form and adds deep flavors to anything..add when the veggies have been sweated off and the liquid is added.
Do not add just before serving.
This is NOT the same live used used for Baking.
Buy online or from local stores and do not buy too much at once, also keep very dry (I store mine in sealed bags in bottom of fridge).

Nut Butter/Tahini..always combine with some boiling water or stock and mixing well before adding to any dish, or it will not mix in and will clump.
better to add to simmering dish just 20-30 mins before serving. This scorches so do not add to boiling liquids. Great flavor for South Western, African and Middle Eastern dishes.

Any vinegar/lemon juice..add just 20 mins before serving..use small amounts to add Piquancy to any dish and also cut the fat. be careful with salt as this produces a salty taste

Add good olive oil, just before serving,as one would with cream added to soup IN the bowl or plate

Mustard...add, small amounts 20 mins before serving & be careful, mix with cold water before adding and DO not boil

Salsa...either green or red, this is great used to top any dishes, just before serving

ANY FRESH HERBS THAT COMPLIMENT THE DISH, ADDED JUST BEFORE SERVING (basil will go black once heated)

For Thai Flavors add, mint, basil, minced garlic and chilies

Chopped raw vegetables  added to any dish just before serving adds texture and flavor to any dish.

RAW MINCE GARLIC MAKES ANY ITALIAN/MIDDLE EASTERN/ASIAN STYLE DISH ..POP!!

AVOID ANY COMMERCIALLY PROCESSED/ PRODUCED OILS AND SUGARS ADDED TO ANY DISH ESPECIALLY JUST BEFORE SERVING. (eg. CANOLA OIL, CORN OIL, VEGETABLE OIL)..

Please use Parsley as a vegetable and not a sprinkle..especially in Winter months as it contains more Vit C than citrus
Kombu-sea veggies soak as needed then add to the cooking water

Use own made Hommus as a topping for any cooked dish for extra flavor and protein.

Plain Live Yogurt..top any dish just before serving

Pesto--not just for pasta..great added to soups or stews on serving.

WINES & BEER 
Use good drinkable wines and beers..(the beer should be opened and poured into a glass at least an hour before use to make it flat) add to the veggies as they complete sweating and then add stock, bring to boil (burns off alcohol).
For spirits (Brandy, Rum, Bourbon) add 20 mins before serving

Vermouth and sherry/port  add 20 mins before serving..allowing to simmer. Dry vermouth adds a great layer of flavor, as does Campari bitters.

GOOD COOKING AND EATING FROM GOOD LIFE