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Ovo-lacto vegetarian cuisine – The New healthy substitute on the menu

Remove meat from its menu ingredients often alter the taste, even as you would usually a mouth watering recipe turns out to be "just another dish on the buffet table."

In the midst of a time when people shop is aware of the health, the idea of replacing the meat as an ingredient in a recipe has been a growing practice among people who want to take in what is popularly known as healthy life — Less alcohol, smoking fall, regular exercise, quitting high cholesterol foods and more vegetables on the menu.

But what would a rational choice to meat? Ground beef, veggie burgers, tofu, tempeh, seitan (wheat gluten) and beans that the list of suggestions that can be adapted as a substitute products meat high in cholesterol.

meat plant, which is usually done to make what could be bought at the supermarket as veggie burgers is a good alternative to cooking meat lacto ovo vegetaqrian.

Another is the tofu, which makes a great meal if accompanied by sauces because of its porous texture and nature. There is another type of replacement of the meat and tofu moist recommended for baking, roasting, sauteing, frying y. Another type of this form is the tofu could be so sumptuous as could be when mixed with cream sauces, desserts, dressings and seasonings. However, it is imperative that the water drains through pressure on it for about 15-20 minutes.

Tempeh, which comes from the whole fermented soybeans, is another ideal meat substitute. Just simmer in a flavored liquid before cooking. Tempeh kitchen usually lasts an hour.

Seitan or wheat gluten, for it more appropriate to replace chicken products, while that beans are a good alternative for people aware of proteins that may want their ovo lacto vegetarian recipes in the preparation of soups, salads, stews and rice dishes.

But how does an individual create a lacto ovo vegetarian food pantry? Here are some tips and suggestions.

Durable goods DRY

• Beans, canned

• Black beans

• Black-eyed peas

• garbanzo beans (chickpeas)

• Great Northern beans (cannellini)

• Rosa beans

• Pinto beans

• Red or beans

Grains:

• Barley

• Bulgur

• Couscous

• Rice (long grain brown, basmati, arborio, Fast cooking, etc)

• Quinoa

• Wild Rice

Oils:

• dark sesame oil

• extra virgin olive oil

• Light olive oil

Tomato products, canned:

• Bites, 14 – to 16 oz

• minced or pureed, 14, 16, and 28-ounce cans

• Ketchup

Vinegar:

• Balsamic (dark and / or white)

• Red wine or white wine vinegar

• Rice vinegar (for cooking Asian style)

PREPARED SPICES, SAUCES, AND SUCH

• barbecue sauce (ideal for grilling or frying tofu, tempeh or seitan)

• Pasta (Marinara) sauce

• pizza sauce

• Salad dressings (choose natural varieties, low-fat favorites)

• Tomato sauce, mild or hot as you

• Salsa, tomatillo

• Thai Peanut Sauce

• Stir-fry sauce

PANTRY OF VEGETABLES

• Garlic

• Onions (yellow, red, or both)

• Potatoes, white ( red skin is an excellent all-purpose potato)

• Potatoes, sweet (for fall and winter)

REFRIGERATOR STAPLES

• Butter or margarine (both are used quite sparingly, find a brand that is free of hydrogenated oils and trans fatty acids)

• Cheese, cheese (low fat cheese if preferred, soy)

• Parmesan cheese, freshly grated (or if you prefer, try soy Parmesan cheese style)

• Ketchup

• Lemons

• Mayonnaise (preferably commercially prepared tofu mayonnaise)

• Milk, low fat or soy milk

• Mustard, prepared

• Tofu

• Yogurt, plain and flavored

About the Author

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets . up his sleeves! Download his FREE 88 Pages Ebook, “Cooking Mastery!” from his website http://www.Cooking-Guru.com/770/index.htm . Only limited Free Copies available.

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