Warning: Creating default object from empty value in /home3/warmflow/public_html/wp-includes/ms-load.php on line 113
Tagine Cooking Recipes for Beginners

Vegetarian cuisine

Foods used in vegetarian cuisine

Food regarded as suitable for vegetarians typically includes:

Cereals/grains: maize, hempseed, corn, wheat, rice, barley, sorghum, millet, oats, rye, triticale, buckwheat, fonio, quinoa; derived products such as flour (dough, bread, pasta, baked goods).

Vegetables (fresh or pickled) and mushrooms (though some strict Indian vegetarians do not eat mushrooms); derived products such as vegetable fats and oils

Fruit (fresh or dried)

Legumes: beans (including soybeans and soy products such as tempeh, tofu, soy milk, and TVP), chickpeas, peas, lentils, peanuts)

Tree nuts and seeds

Spices and herbs

Other foods such as seaweed (however seaweed is considered inedible by some strict vegetarians for the same reason it can be considered as non-kosher by some: the possibility that various tiny animals may be found adhering to it.

Food suitable for several types of the vegetarian cuisine:

Dairy products (milk, butter, cheese (except for cheese containing rennet of animal origin), yogurt (excluding yogurt made with gelatin), etc) not eaten by vegans and pure ovo-vegetarians

Eggs not eaten by vegans and pure lacto-vegetarians

Honey not eaten by most vegans

Cuisine that is traditionally vegetarian

Wikibooks Cookbook has a recipe/module on

Vegetarian cuisine

These are some of the most common dishes that vegetarians in the Western world eat without substitution of ingredients. Such dishes include, from breakfasts to dinnertime desserts:

Vegetarian food products made from cereal grains.

Gujarati cuisine from state of Gujarat in western India and Kannada cuisine amongst Brahmins is predominantly vegetarian.

Many bean, pasta, potato, rice, and bulgur/cous cous dishes, stews, soups and stir fries.

Cereals and oatmeals, granola bars, etc

Fresh fruit and most salads

Potato salad, baba ganoush, pita-wraps or burrito-wraps, vegetable pilafs, baked potatoes or fried potato-skins with various toppings, corn on the cob, smoothies

Many sandwiches, such as cheese on toast, and cold sandwiches including roasted eggplant, mushrooms, bell peppers, cheeses, avocado and other sandwich ingredients

Many side dishes, such as mashed potatoes, scalloped potatoes, some bread stuffings, seasoned rice, and macaroni and cheese.

Classical Buddhist cuisine in Asia served at temples and restaurants with a green sign indicating vegetarian food only near temples

National cuisines

Buddha’s delight, a famous Chinese vegetarian dish.

Indian cuisine in Asia is replete with vegetarian dishes, many of which can be traced to religious traditions (such as Hindu Brahmins). Gujarati cuisine of India is predominantly vegetarian among other Indian cuisines and Gujarati thali is very famous among Indians. There are many vegetarian Indian foods such as pakora, samosa, khichris, Pulao, raitas, rasam, bengain bharta, chana masala, some kormas, sambars, jalfrezis, saag aloo, subjis (vegetable dishes) such as bindi subji, gobi subji, Punjabi chole, aloo matar and much South Indian food such as dosas, idlis and vadas. Chapati and other wheat/maida based breads like Naan, Roti Parathas are often stuffed with vegetarian items to make it a satisfying meal. Many Indian dishes also qualify as vegan, though many others also use honey or dairy.

South Indian foods like sambar, rasam, koottu, karembadu, upma, palya, kozhambu, Aviyal, Olan, Kadala curry, Theeyal, Pulingari, Chammandi, Chutney, and breads like Appam, Puttu, pathiri, dosai, idli and vadai.

Spanish foods such as tumbet and many polentas and tapas dishes

Mexican foods such as salsa & guacamole with chips, rice & bean burritos (without lard in the refried beans or chicken fat in the rice), many quesadillas, bean tacos, some chilaquiles and bean-pies, chili sin carne, black beans with rice, chiles rellenos, cheese enchiladas and vegetable fajitas.

Italian foods such as most pastas, many pizzas, eggplant rotini, eggplant crostini, bruschetta, many risottos

Continental cuisine such as ratatouille, braised leeks with olives and parsley, many quiches, sauteed Swiss chard, vegetable-stuffed mushrooms, sauteed Brussels sprouts with mushrooms and squash

In Germany, Frankfurt Green sauce, different Kle with vegetarian sauces (e.g. Chanterelle), combinations of Quark (cheese), spinach, potatoes and different herbs provide some traditional vegetarian summer dishes. Traditionally on fridays, southern Germany broad variety of sweet dishes may be served as a main course, so Germkndel and Dampfnudel. Potato soup and plum cake is a traditional Friday course in the Palatinate.

Sauted tempeh with green beans, an Indonesian dish

Many Balkan dishes, such as dolmas and spanakopita

Russian cuisine developed a significant vegetarian tradition in czarist time, based on the example of Leo Tolstoy. The orthodox tradition of separating meat and vegetables and as well between specific meals for Fasting and other holidays contributed to a rich variety of vegetarian dishes in Russia and Slavic countries, such as soups (vegetable borscht, shchi, okroshka), pirogi, blini, vareniki, kasha, buckwheat, fermented and pickled vegetables, etc.

Many Ethiopian dishes[vague]

Mideastern food such as falafel, hummus (mashed chick peas), tahini (ground sesame seeds), minted-yogurts, and couscous.

Egyptian cuisine in particular is rich in vegetarian foods. For reasons ranging from economics to the religious practices of the Coptic Orthodox Church, most Egyptian dishes rely on beans and vegetables: the national dishes, kushari and ful medames, are entirely vegetarian, as are usually the assorted vegetable casseroles that characterize the typical Egyptian meal.

Chinese (and other far-Eastern) dishes based on the main ingredients being mushroom, noodles, eggplant, string beans, broccoli, rice, tofu and/or mixed vegetables

Japanese foods such as tempura, edamame, name kojiru, and vegetable sushi; in Japan however, vegetarian often means no meat, which however includes fish. Miso soup is made from fermented white or red soy bean paste and water, garnished with scallions and/or seaweed.

Korean have many dishes that are entirely composed of vegetarian ingredients. It includes bibimbap, rich in vegetables and low-fat, jeon, which can be easily understood as Korean version of pizza, made with kimchi, or with seafood and leek, Sundubu jjigae, a spicy stew made with soft tofu and shellfish, and many others.

Some Thai cuisine, including dishes such as pad kee maow and many Thai curries.

Creole and Southern foods such as hush puppies, okra patties, rice and beans, or sauteed kale or collards, if not cooked with the traditional pork fat or meat stock.

Some Welsh recipes, including Glamorgan sausages, Laverbread and Welsh rarebit.

Indonesian, including tempeh orek, tempeh bacem, tofu bacem

Palatschinken with ice cream, fruits and fruit compote from Austria

Desserts and sweets

Most desserts, including pies, cobblers, cakes, brownies, cookies, truffles, Rice Krispie treats (from gelatin-free marshmallows, or marshmallow fluff), peanut butter treats, pudding, rice pudding, ice cream, creme brule, etc., are free of meat and fish and thus are suitable for ovo-lacto vegetarians. Oriental confectionery and desserts, such as halva, Turkish Delight, are mostly vegan, while others such as baklava (which often contains butter) are lacto vegetarian. Indian desserts and sweets are mostly vegetarian like peda, barfi, gulab jamun, shrikhand, basundi, kaju katri, rasgulla, cham cham, rajbhog etc. Indian sweets are mostly made from milk products and are thus lacto vegetarian; dry fruit-based sweets are vegan.

Cuisine that uses meat analogues

These are vegetarian versions of popular dishes that non-vegetarians enjoy and are frequently consumed as fast food, comfort food, transition food for new vegetarians, or a way to show non-vegetarians that they can be vegetarians while still enjoying their favorite foods. Many vegetarians just enjoy these dishes as part of a varied diet.

Some popular mock-meat dishes include:

Veggie burgers (burgers usually made from grains, TVP, seitan (wheat gluten), tempeh, and/or mushrooms)

Veggie dogs (usually made from TVP)

Imitation sausage (soysage, various types of ‘salami’, ‘bologna’, ‘pepperoni’, et al., made of some form of soy)

Mockmeat or ‘meatyballs’ (usually made from TVP)

Vegetarian or meatless ‘chicken’ (usually made from seitan, tofu or TVP)

Jambalaya (with mock sausage and mock chicken, usually made from TVP, seitan, or tempeh)

Tomato Omelette where tomatoes and a paste of flour is used to produce a vegetable omelette without the use of eggs.

Scrambled eggs where tofu is mashed and fried with spices (often including tumeric, for its strong yellow color) to produce a dish that strongly resembles eggs.

When baking, eggs are easily replaced by ground flax seeds, applesauce, mashed bananas, or commercial egg replacer

Mycoprotein is another common base for mock-meats, and vegetarian flavorings are added to these bases, such as sea vegetables for a seafood taste.

Morningstar Farms tomato and basil pizza veggie burgers garnished with onion, ketchup and Cheddar.

Commercial products

In Australia, various vegetarian products are available in most of supermarket chains and a vegetarian shopping guide is provided by Vegetarian/Vegan Society of Queensland .

See also

Indian Vegetarian cuisine

Chinese Buddhist cuisine

Korean vegetarian cuisine

Vegan cuisine


^ a b Peter Brang. Ein unbekanntes Russland, Kulturgeschichte vegetarischer Lebensweisen von den Anfngen bis zur Gegenwart (An ignored aspect of Russia. Vegetarian lifestyles from the very beginning till the present day). Bhlau Verlag, Kln 2002 ISBN 3412079022

^ Vegetarian/Vegan Society of Queensland. “Vegetarian/Vegan Supermarket Shopping Guide”. http://www.vegsoc.org.au/products.asp. Retrieved 7 May 2009. 

v  d  e



Sattvic diet  Veganism  Raw veganism  Fruitarianism


Flexitarianism  Pescetarianism  Pollotarianism

Animal byproducts

Lacto-ovo-vegetarianism  Ovo-vegetarianism  Lacto-vegetarianism

Basic topics

History of vegetarianism  Vegetarianism by country  List of vegetarians  Environmental vegetarianism  Economic vegetarianism  Ethics of eating meat

Vegetarianism and religion

Buddhism  Catharism  Christianity  Hinduism  Jainism  Jewish vegetarianism  Sikhism  Tolstoyanism

Food and drink

Cheese analogue  Meat analogue  Plant milk  Vegan cuisine  Vegan organic gardening  Vegan wine  Vegetarian nutrition  Vegetarian cuisine  Veggie burger


and events

American Vegetarian Party  Christian Vegetarian Association  European Vegetarian Union  Food for Life  International Vegetarian Union  Massachusetts Animal Rights Coalition  Boston Vegetarian Society  PETA  Physicians Committee for Responsible Medicine  Toronto Vegetarian Association  Vegan Society  Vegetarian Network Victoria  Vegetarian Society  Veggies  World Vegan Day  World Vegetarian Day

Categories: Vegetarianism | Vegetarian cuisine | CuisineHidden categories: All Wikipedia articles needing clarification | Wikipedia articles needing clarification from December 2009

Article Source: http://www.articlesbase.com/non-profit-organizations-articles/vegetarian-cuisine-2312736.html

About the Author
I am a professional editor from Chinese Manufacturers, and my work is to promote a free online trade platform.
http://www.chinaqualitycrafts.com/ contain a great deal of information about
plastic coil supplies , laminator used
welcome to visit!

Moroccan Lamb tagine recipe – Rick Stein – BBC

Rick Stein is in a Moroccan cookery school to learn how to make a delicious lamb tagine dish. Great recipe idea from BBC cookery show Rick Stein’s Mediterranean Escape. Watch more high quality videos on the new BBC Worldwide YouTube channel here: www.youtube.com

Source: YouTube

Cous Cous handle bags robotic palletizer

Robotic Bag palletizer at 500 bags/hour. Version for food paper bags with handle grip.

Source: YouTube

Mazda G’z January Mayhem 2…x

More MAYHEM…..cous cous :p

Source: YouTube

10 Tips for Pre/Post Workout Nutrition

What are you putting into your body before or after a workout? Proper nutrition can vastly improve your results from resistance and/or cardiovascular training. You will properly fuel the body, recover more quickly from workouts, and you’ll see positive changes in your body. Here’s 10 simple steps you should follow when it comes to pre and post-workout nutrition.

1. Consume a preexercise carbohydrate snack 15-60 minutes before an exercise bout. Fruit is an excellent choice because it typically will not upset your stomach. This will increase available carbohydrates necessary for intense exercise. Failing to do follow this crucial step can lead to poor performance, injury, fatigue and/or overtraining.

2. Consume carbohydrate-rich foods immediately after exercise. Muscles convert carbohydrate-rich foods into glycogen (storage form of carbohydrate in the muscles and liver) up to 3 times faster than at other times. Glycogen is the main source of fuel for exercise…so if you’re low on it you’re not going to be able work out intensely. This also means the carbohydrates you eat after exercise will not be stored as body fat. Yes, that even includes Lucky Charms.

3. Stay hydrated during your session. Dehydration will lead to a performance decrement. Unless your exercise bout lasts longer than 90 minutes, you typically will not have to consume energy drinks or gels.

4. Eating a small amount of protein (15-30 grams) postexercise will enhance glycogen storage, limit muscle damage, and begin the repair process. Whey protein in the form of liquid (shake) will be absorbed by the body most efficiently.

5. The sooner you can consume a source of protein and carbohydrate postexercise, the better. Fifteen to 30 minutes after is ideal. Consider drinking a protein shake, but check the label to make sure it has carbohydrates. A smoothie is probably the best choice because of the carbohydrates in the fruit.

6. Eat a protein and carbohydrate-rich meal 2 hours after your exercise. This will continue to store glycogen as well as repair the muscle damage you did during your session.

7. These tips are for serious exercise bouts. If you go on a 1-mile walk with your dog, you don’t need to down a protein shake and shove quinoa down your throat 15 minutes afterwards. Let’s get serious folks.

8. Follow these tips for both resistance and endurance exercise. However, these are more important to implement after a resistance training session. If your endurance session includes interval portions or is fairly intense or long, then these tips definitely apply.

9. Did you notice all of the carbohydrates you should be eating? Don’t follow the Atkins diet and try to follow an intense exercise regimen. As aforementioned, carbohydrates are your main source of energy for activity.

10. Don’t eat a bunch of cotton candy and chips after a workout because I told you to eat carbohydrates. Fruit, whole-wheat pasta, brown rice, cous-cous and quinoa (yes I said it again) are all much better choices.


Article Source: http://www.articlesbase.com/nutrition-articles/10-tips-for-prepost-workout-nutrition-2610952.html

About the Author

Kurt Rawlins is a fitness professional, Certified Strength and Conditioning Specialist, and author. He specializes in helping professional women in Chicago shape and tone their muscles into fat-burning machines so they can wear whatever they want, and feel healthy and confident doing it. Visit his website at www.kurtrawlinsfitness.com to sign up for his free e-newsletter with valuable fitness and nutrition tips.

Cuba…..na Na Na Na Na Salsa

Gregg cooking pork tangine MVI 5856

Source: YouTube

Enjoying the summer in central London hotels

As temperature increase in summer, visitors may like to make the most of the hot weather and eat outside, which is possible in several central London hotels.

Luxury outlets tend to offer varied menus that please a range of palates. Top end accommodations are renowned for their delicious dishes that are inspired by meals from across the globe, including Italian and Japanese cuisine. These are often eaten in surroundings that complement the exquisite dishes and provide an excellent service. Boutique hotels in London do their best to meet the needs of their guests and give them the opportunity to see all the sights they wish, as well as ensuring they are as comfortable as possible.

For this reason, several accommodations in the city open up their external areas in order to hold barbecues.This gives guests the chance to enjoy a wide range of flame-grilled food in the warmer days and balmy dusks. Special packages provided by a selection of central London hotels see visitors enjoying delicious drinks, such as champagne, Pimms and sangria.

As well as the traditional sausages usually found sizzling on a barbecue, luxury hotels prepare a medley of mouth-watering meals. These generally include three courses, with starter menus featuring tasty salads. Popular first courses are grilled vegetable and cous cous salad, amongst other light dishes. For main courses, guests are able to choose between delicious treats such as Cumberland sausages, steak, chicken kebabs and fish dishes.

Vegetarians are also catered for with baked stuff aubergines and vegetarian burgers on offer. To round off the first two courses, boutique hotels in London often provide a range of desserts. Those with a sweet tooth can get stuck into profiteroles, cheesecake and tartlets for example. Meanwhile, guests who prefer savoury snacks, such as cheese and biscuits can opt for these instead.

Article Source: http://www.articlesbase.com/travel-articles/enjoying-the-summer-in-central-london-hotels-3188427.html

About the Author

The Article is written by grangehotels.com/ providing central london hotels and london hotels Services. Visit http://www.grangehotels.com/ for more information on grangehotels.com/Products & Services___________________________Copyright information This article is free for reproduction but must be reproduced in its entirety, including live links & this copyright statement must be included. Visit grangehotels.com/ for more services!

The Diamond Center LIVE @Cous Cous Jan 21,2011

The Diamond Center live @ Cous Cous, Richmond Va Jan 21, 2011. Video by Chris Ramming. Projections by COSMIC HUM

Source: YouTube

Healthy Main Courses – Budget Meal Planning for January

At the start of the year we all make resolutions.  One of the ways to start is by budget meal planning.  As onerous as it sounds, this system saves you time, money and your sanity – something we all need at the beginning of 2010!

In January’s budget meal planning, you will find a healthy meal recipe for almost every day of the month.  The idea is that for every main meal that you cook, you will get a smart leftover meal from it.  So, for example, a curry style simple ground beef recipe the one night will reappear as a Ground Beef Taco Recipe.  The Lamb Tagine Recipe with Apricots and Prunes will become a Leftover Lamb Recipe with Couscous Salad.

Quick easy chicken recipes feature strongly.  Oven Baked Whole Chicken with Garlic, Orange and Rosemary Rub translates itself into Oven Baked Chicken Breast and Broccoli Casserole.  And simpler still, the Barbeque Chicken Recipe makes a very easy Chicken Pasta Recipe with a  Homemade BBQ Sauce Recipe.  So, this is the smart way to cook.  For every meal that you make an effort for, there is the bonus of making the leftovers into an attractive second meal.

There is a Best Baked Macaroni Cheese Recipe and a delicious Veggie Pizza Recipe.  Other meatless meals are included.  Vegetable side-dishes also feature – Twice Baked Potato Recipe with Cheese Topping or Sweet Potato Fries.

And who would be without a dessert or cake?  How about Moist Carrot Cake Recipe or Coffee and Walnut Cake to tempt you?  And if you are wanting an alternative to a heavy pudding, you could opt for the sumptuous Cassata Cake which is homemade ice-cream studded with glace fruit and nuts and flavored with brandy – just a little decadence to start the year.

But then it is back to healthy eating again.  And this is not boring at all.  Our recipes offer a wide variety of protein choices and vegetables play a star role in the recipes.  Most recipes are low carb and very low fat.

So, if you are feeling hassled by the thought of fitting healthy family meals into your hectic year, let all the preparation be done for you.  We offer free seasonal monthly meal planning – all you have to do is download the recipes and do the shopping.

Put the fun back into cooking in a stressless way with easy meal planning.  January Meal Planning is currently available.  Enjoy!

Article Source: http://www.articlesbase.com/main-course-articles/healthy-main-courses-budget-meal-planning-for-january-1714330.html

About the Author

Fiona Lesley has had over 20 years of experience cooking delicious meals for family and friends alike. A teacher by profession, she brings together her years of time and money-saving tips at www.easy-meal-planning.com