Dropping meat in your menu ingredients often times alter the taste even as what would normally a mouth-watering recipe turns out to be "just another dish on your buffet table".
Amid an age when people tent to be health conscious, the idea of replacing meat as an ingredient in a recipe has been a growing practice among people who may want to adopt into what is popularly known as healthy living --- less alcohol, drop smoking, regular exercise, dropping high-cholesterol foods and more vegetable on the menu.
But what would be a wise alternative to meat? Plant meat, veggie burgers, tofu, Tempeh, Seitan (wheat gluten) and beans make up the list of suggestions that may fit as substitute to the high-cholesterol meat products.
Plant meat, which is usually made to form what could be bought from the supermarket as veggie burgers is a good alternative to meat for ovo lacto vegetaqrian cooking.
Another is Tofu, which makes a great meal if accompanied by sauces because of its porous texture and nature. There is another type of such meat replacement, the wet Tofu which is recommended for baking, grilling, sautéing, and frying. Another type of this form is the Silken Tofu which could be as sumptuous as it could be when mixed with creamy sauces, desserts, marinades, and dressings. It is however a must that water is drained by way of putting pressure on it for about 15-20 minutes.
Tempeh, which comes from whole fermented soybeans, is another ideal meat substitute. Simply braise it in a flavored liquid before cooking it. Cooking of Tempeh usually takes an hour.
Seitan or wheat gluten for its part would best replace chicken meat products, while beans are at good alternatives for protein-conscious people who may want their ovo lacto vegetarian recipes in the preparation of soups, salads, stews and rice dishes.
But how does an individual create an ovo lacto vegetarian cooking pantry? Here are some tips and suggestions.
NON-PERISHABLE DRY GOODS
• Beans, canned
• Black beans
• Black-eyed peas
• Chickpeas (garbanzos)
• Great northern beans (cannellini)
• Pink beans
• Pinto beans
• Red or kidney beans
Grains:
• Barley
• Bulgur
• Couscous
• Rice (long-grain brown, basmati, arborio, quick-cooking, etc.)
• Quinoa
• Wild rice
Oils:
• Dark sesame oil
• Extra-virgin olive oil
• Light olive oil
Tomato products, canned:
• Diced, in 14- to 16-ounce cans
• Crushed or pureed, in 14, 16, and 28-ounce cans
• Tomato sauce
Vinegars:
• Balsamic (dark and/or white)
• Red wine or white wine vinegar
• Rice vinegar (for Asian-style cooking)
PREPARED CONDIMENTS, SAUCES, AND SUCH
• Barbecue sauce (great for broiling or stir-frying tofu, tempeh, or seitan)
• Pasta (marinara) sauce
• Pizza sauce
• Salad dressings (choose natural, low-fat varieties of your favorites)
• Salsa, tomato-based, mild to hot as you prefer
• Salsa, tomatillo
• Thai peanut sauce
• Stir-fry sauce
PANTRY VEGETABLES
• Garlic
• Onions (yellow, red, or both)
• Potatoes, white (red-skinned are an excellent all-purpose potato)
• Potatoes, sweet (for fall and winter)
REFRIGERATOR STAPLES
• Butter or margarine (both to be used quite sparingly; look for a brand that is free of hydrogenated oils and trans-fatty acids)
• Cheeses, shredded (low-fat if preferred, or soy cheese)
• Parmesan cheese, grated fresh (or if you prefer, try Parmesan-style soy cheese)
• Ketchup
• Lemons
• Mayonnaise (preferably commercially prepared tofu mayonnaise)
• Milk, low-fat, or soy milk
• Mustard, prepared
• Tofu
• Yogurts, plain and flavored
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