"vegetarian cooking" news and stories

"New Vegetarian: More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups & Stews and Desserts"
By Robin Asbell
Photographs by Yvonne Duivenvoorden
Chronicle Books 2009
Buy it on Amazon

Though it may lack meat, vegetarian food shouldn't have to be lacking in flavor or nutrients, especially when eating local, seasonal produce is currently such a culinary focus (thanks, Alice Waters!). And though the "New Vegetarian" cookbook may have some unexpected flavoring pairings (edamame quesadillas, cabbage omelettes, anyone?), they're headed in the right direction, with an emphasis on fresh produce, protein substitutes and an interesting flavor palate.

See what we tested and whether the book is worth buying after the jump.

Luscious lentil tacos. Photo: Jennifer Iserloh.

Apart from a big juicy steak, I think a lot of us associate meat with certain recipes. From burgers to tacos and meatloaf, meat adds flavor and texture to meals that meat lovers crave.

But I know quite a few vegetarians who cook for their meat-loving spouses and friends on a regular basis, as I do. I've always wanted to cook the dishes I crave, without having to make something separate when vegetarians come to dine. Here are my staple meat substitutions and how to use them. Now you can keep those classics on the dinner table without a trip to the butcher.

Chickpeas have a firm texture that makes them ideal for burgers. Use them directly out of the can -- just drain, then pulse in a food processor for a chunky base that works well as a ground meat substitution. When working with beans, remember to add some spice with lots of seasonings. I like to use Worcestershire and steak sauce that are both vegetarian but have the seasonings cooks usually pair with meat. A dash of hot sauce can also add depth and warmth to the dish.

More meat substitutes and my Luscious Lentil Taco recipe, after the jump.

The cookbook shelf of a former vegetarian. Photo: emdot, Flickr.

Whether you're a full-fledged veg or a pro-greens protein fiend, vegetarian cookbooks are the door to a world where beans, greens and grains are celebrated. These books will introduce you to a whole new pantry of ingredients. Just as a meat eater might strive to make use of the entire animal, vegetarian cooks grab inspiration from far and wide and turn every bit of edible, natural earth into a grand culinary experience.

What follows after the jump are five vegetarian cookbooks that any veggie lover must have, covering the staples of meatless cookery -- secret recipes from restaurants, classic culinary bibles, respected names and haute vegetarian food. Which do you think will reign supreme?

The Peaceable Kitchen Cookbook, by Kate Cusick Easterday, is sort of a different cookbook from the others I've featured in the past. It isn't glossy or full of drool-inducing pictures. Instead, it is a cookbook built around a philosophy of eating that emphasized that "eating low on the food chain can be a creative, healthful and good-tasting experience." Although it was printed in 1980, beyond the time frame that is normally associated with the natural foods movement of the sixties and seventies, it is deeply influenced by that time period. I find that many of the recipes translate really nicely to today, especially with our current awareness of local, organic and whole foods.

As with so many of my cookbooks, I picked this one up at a thrift store sometime in the last few years. It jumped out at me in large part because of the appealing juxtaposition between the words 'Peaceable' and 'Kitchen.' I think that if there was a restaurant near my home with a similar name, I'd want to eat there just for that.

It is chock full of interesting and easy recipes for main dishes (both those prepared in the oven or in a skillet), recipes for cooking whole grains, some really appealing veggie dishes (I want to try the dish called Celery-Broccoli Celebration) and some homey desserts. The one thing to be aware of is that this book does have a number of recipes calling for cheese, milk, butter and eggs, so it isn't great for vegans or those who are minding their cholesterol (although you can always adapt the recipes a bit).

Source

As much as we see and hear about its properties as "natural refrigerant, anticancer agent, and cholesterol combatant," many Westerners are at a bit of loss when it comes to including more of it in our diets. Sure, we may add soy milk to our chai lattes or pop some edamame at a Japanese restaurant. We may experiment with grilled tofu, but in the end, there is often the complaint that tofu is just so bland. Ah, but that is the beauty of tofu - because it's so bland, it's the perfect canvas for other flavors, much like a slice of bread or filet of very mild fish. At the same time, many people simply enjoy the faint tofu flavor. Tofu is versatile, and according to an article over at the Japan Times, there's a lot more that can be done with soy, particularly because it comes in so many forms, only one of which if tofu:

• Tofu somen are delicate, thin strands of tofu that could easily be mistaken for regular wheat noodles
• Abura-age and atsu-age are deep-fried tofu, which can be added to miso soup
• Momen dofu is firm, which is good for stir-fries or prepared as tofu steak
• Zarudofu and yosedofu are very soft versions. Both are somewhat sweet so simply serve with top-quality olive oil and sea salt, or a garnish of grated ginger, mustard, or soy sauce.
• Yukiko Hayashi, author of the cookbook Tofu Zanmai, also recommends cooking/baking with soy milk.