The Secret of A Great Cuisine Unveiled » vegetarian cookery

Vegetarian Foodstuffs to Described

Agape Goon — Fri, 05 Feb 2010 15:00:36 +0000

Alpine Strawberry- The sweet, red fruit of the alpine strawberry plant. Compared to more common varieties, alpine strawberries are very small and have a pointed shape. Although sweet and aromatic, they are not very juicy and they are not usually grown commercially.

Preparation: alpine strawberries are relatively unusual and so are best enjoyed whole and fresh.

Uses: small ones may be used as decoration or served in individual pastry tartlets.

Amaranth- The large, nutritious seed of a decorative, ornamental plant of the pigweed family. Amaranth is available as a seed, flour (see amaranth flour) or as puffed seeds from specialist outlet. It is gluten free and high in protein.

Preparation: the seeds may be cooked in boiling water as you would a grain.

Uses: puffed amaranth may be used as a breakfast cereal.

Amaranth Flour-A gluten free flour derived from ground amarant seeds. It is richer in protein, iron and calcium than wheat flour, and is available from some health food shops or from specialist mail order outlets.

Uses: it can be used on its own, or mixed with other flours to make breads, baked goods and pastry.

** Vegetarian Cookery** and ** Low Cholesterol Recipes**

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Described about Aniseed

Agape Goon — Wed, 03 Feb 2010 01:30:52 +0000

The liquorice-flavored, aromatic seeds of the Mediterranean anise plant. It should be purchased in small quantities and stored in a sealed container in a cool, dry place.

Preparation: the seeds may be used whole or crushed to help release their flavour.

Uses: aniseed may be used as a spice in cakes and biscuits or sprinkled onto salads or cooked vegetables. It may also be stepped in boiling water to make a tea, which is said to be beneficial to digestion.

** Vegetarian Cookery** and ** Slimming Desserts Recipes**

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Vegetarian Food- Animal Fats

Agape Goon — Mon, 01 Feb 2010 15:30:01 +0000

This term may refer to any dietary fats obtained from an animal source. Some vegetarian (though no vegan) foods, such as milk and cheese, contain animal fats. However where the term is used in food labeling it will normally refer to fats such as suet and lard. Since these are obtained from animals after slaughter they are not considered suitable for a vegetarian diet. Animal fats contain mainly saturated fats (see polyunsaturated fats)

** Vegetarian Foods** and ** Healthy Diets**

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Vegetarian Foodstuffs of Indian

Agape Goon — Mon, 01 Feb 2010 02:00:30 +0000

Amchoor – (also called mango powder) - An Indian spice made by drying and grinding peeled slices of tart, unripe mango into a fine powder. It has a sour taste.

Uses: amchoor can be used to give a sour flavor to savory pastries, stir fried vegetables and drinks.

** Vegetarian Cookery** and ** Low Cholesterol Diets**

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SAMBAL CINCALOK RECIPE

Agape Goon — Mon, 28 Sep 2009 12:36:14 +0000

Ingredients
6 red chillies
6 shallots
6 limes (limau kesturi)
1 ripe tomato
4 tbsp cincalok
6 tbsp thick coconut cream (optional)

Method
Pound the chillies, shallots and tomato coarsely. Add lime juice, cincalok and coconut cream. Mix well.

**Vegetarian Cookery**

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FRIED MUTTON WITH GREEN PEAS RECIPE

Agape Goon — Tue, 01 Sep 2009 10:40:29 +0000

Ingredients
450 g (1 Ib) mutton â€” cut into small pieces

1 tin green peas

1 small tin tomato puree

2 big onions â€” cut in rings

4 red chilliesÂ (for garnishing)

4 green chillies (for garnishing)
Grind to a fine paste
6 dried chillies
1/2 tsp cumin seed (jintan manis)
1/2 tsp fennel (jintan puteh)
21/2 cm ginger
1 onion
1 garlic
1/2 tsp turmeric powder
Salt to taste
Method
Heat oil in pan and fry ground paste. Add tomato puree and stir well till fragrant. Add in mutton, salt, and a
little water till mutton is cooked. Add onions, red and green chillies, stir then add green peas. Remove from heat.

more **Chinese Vegetarian Cookery**

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Mixed Vegetable Dish

Agape Goon — Thu, 13 Aug 2009 11:11:15 +0000

Ingredients

2 large carrots (skinned halved and cut coarsely and diagonally into slices)
2 cups cauliflower pieces
2 cups french beans (cut into 3cm lengths)
1 cup snow peas
1 cup young sweet corn spears (tinned)
6 or 8 wedges of red and green peppers with seeds and pulp removed
15 dried black mushrooms,washed and soaked in hot water
4 clovers garlic, finely chopped
4 thin slices of ginger
3 tbsp vegetables oil
salt
pepper
1 dsp corn flour
1 dsp light soy sauce
1 dsp cold water mixed together

Method

First prepare the mushrooms and remove stalks. Heat 1 dsp, vegetable oil in saucepan, add mushrooms, fry a little and then add 1/2 cup water and a little salt. Cover pan and cook on medium heat for about half an hour to soften the mushrooms. Set aside.

In large deep saucepan, heat the remaining vegetable oil on medium heat. Fry the garlic till golden brown. Add ginger slices and all the vegetables and mushrooms,except the wedges of red and green peppers, 1/2 cup water, and season with salt and pepper. Cover pan and cook for 5 minutes. Remove cover, add the wedges of red and green peppers,push vegetables aside in pan and stir in thicken the liquid. Mix vegetables togather,test for seasoning before serving Garnish top with sprigs of coriander leaves, if desired.

** more vegetarian cookery**

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