{"id":5710,"date":"2019-10-05T22:20:17","date_gmt":"2019-10-05T22:20:17","guid":{"rendered":"http:\/\/on-line-interactivity.com\/blog\/2019\/10\/05\/vegetarian-cuisine\/"},"modified":"2019-10-05T22:20:17","modified_gmt":"2019-10-05T22:20:17","slug":"vegetarian-cuisine","status":"publish","type":"post","link":"https:\/\/on-line-interactivity.com\/blog\/vegetarian-cuisine\/","title":{"rendered":"Vegetarian Cuisine"},"content":{"rendered":"<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-share-buttons\" ><\/div><p><body>&#13;<\/p>\n<div align=\"center\">&#13;<\/p>\n<p><a href=\"https:\/\/on-line-interactivity.com\">&#13;<br \/>\n  <img loading=\"lazy\" decoding=\"async\" border=\"0\" src=\"https:\/\/on-line-interactivity.com\/blog\/wp-content\/uploads\/2019\/12\/abbtop.jpg\" width=\"800\" height=\"120\"\/><\/a><br \/><a href=\"http:\/\/www.website.ws\/kvmlm2\/my.dhtml?sponsor=geekzonehostingcom&amp;bannercode=gif002&amp;language=english\"><img 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<\/tr>\n<tr>\n<td align=\"left\" height=\"19\">\n<div align=\"justify\"><span class=\"style2\">by: &#13;<br \/>\n                <font size=\"3\" face=\"Times New Roman\" color=\"#FB7014\">Kirsten Hawkins<\/font><\/span><\/div>\n<\/td>\n<p>&#13;<br \/>\n            <\/tr>\n<tr>\n<div id=\"article\">\n<td align=\"left\" height=\"12\"><span class=\"style2\">Rabbit food. That\u0092s what my dad calls vegetarian cooking and cuisine. Salads and vegetables \u0096 can\u0092t be anything more to it, can there? Oh, but there is. Vegetarian cooking is at least as varied as \u0091regular\u0092 cooking \u0096 and in some cases, far more imaginative.&#13;<\/p>\n<p>Nearly thirty years ago, Diet for a Small Planet, and the follow-up cookbook, Recipes for a Small Planet hit the bookstore shelves with a resounding thud that still echoes. While many of the theories of protein complementarily that Frances Moore Lappe presented have been proven to be na\u00efve by further research, the basic theories of eating and the wonderful meatless \u0096 and truly vegetarian &#8211; recipes endure. The Moosewood Cookbook and The Enchanted Broccoli Forest followed, and then an avalanche of cookbooks devoted to the vegetarian gourmet.&#13;<\/p>\n<p>Vegetarian cooking is more than just \u0091meatless\u0092. There\u0092s an art to mixing flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who\u0092ve eschewed meat. For Hindi chefs who practice Ayurvedic cooking, food is more than nutrition \u0096 it is a meditation, a gateway to the higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of every dish, and a meal prepared according to the Ayurveda is a feast for the eyes, the nose, the mouth and the mind.&#13;<\/p>\n<p>The very best vegetarian meals are not \u0091meatless\u0092 versions of dish that usually has meat in it. \u0091Meatless\u0092 lasagna suggests that something is missing from the recipe. Anyone who has dined on spinach lasagna knows that there\u0092s nothing missing \u0096 the blend of creamy cheese and spinach and spices is perfect in and of itself. Polenta with spicy black bean sauce has no need of meat to make it more complete \u0096 made right it melts on the tongue AND sticks to the ribs at the same time.&#13;<\/p>\n<p>Even within the overall umbrella of \u0091vegetarian cuisine\u0092 there are variations. Outside Western culture, most meals have little or not meat at all \u0096 so it is not surprising to find vegetarian main dishes in Indian and Chinese cuisine, nor in Russian cooking and African regional cuisines. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon, fermented black bean sauces ladled over bread and pasta and rice and couscous \u0096 Middle Eastern and African cooking offers all of those and more.&#13;<\/p>\n<p>If one approaches vegetarian cuisine as a \u0091substitute\u0092 for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, of spices and combinations that can be as light and fluffy as a meringue or as dense and chewy as the best seven grain bread. If you\u0092ve never tried a real vegetarian meal \u0096 as opposed to a \u0091meatless\u0092 or \u0091meat substitute\u0092 \u0096 the very best place to start is at your nearest Indian or Middle Eastern restaurant. You\u0092ll be amazed at the flavors and textures \u0096 and you won\u0092t even notice that there\u0092s no meat.&#13;<\/p>\n<p>&#13;<br \/>\n About the author:<br \/>&#13;<br \/>\n &#13;<br \/>\n  Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. 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