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Book Review

If you are in search of vegetarian cuisine, this book is a perfect guide for you. It is released from The culinary Institute of America.This cook book focused on vegetables. It is also a collection of recipes. Non-vegetarians can also enjoy these recipes .
The book starts with a manual of 28 pages on vegetables, what they look like, how to store, wash, peel and cook. Other sections of the book are  about soups, appetizers, salads, side dishes, and sauces.
Each section of the book starts with a discussion which provides help to the reader. Different techniques and methods of cooking a vegetable are also described in it.Some other topics are salad recipe, vinaigrettes and mayonnaise with specific vegetables.
                                 What is vegetarian cuisine?
Vegetarian cuisine refers to food that meets vegetarian standard by excluding meat. For lacto-ovo-vegetarianism, eggs and dairy products such as milk and cheese are permitted.The strictest forms of vegetarianism are veganism and fruitarianism,which exclude all animal products, including dairy products as well as honey, and even some refined sugars if filtered and whitened with bone char.
 Food for vegetarian cuisine:
Cereals or grains:
It includes maize, hempseed, corn, wheat, rice, barley, sorghum, millet, oats and other products such as flour, bread, pasta, baked goods.
Vegetables and mushrooms:
All the vegetables and mushrooms are liked by vegetarians.
Beans, chick peas, peas, lentils and peanuts are the part of legumes.
Other types are trees, nuts, seeds, spices, herbs and sea weeds.
Dairy products, eggs and honey are not eaten by vegans and pure lacto-vegetarians.
                     What is vegetarian nutrition?
This term is used for the health-related challenges and advantages of vegetarian diet.Vegetarians are generally healthier and live longer than non-vegetarian. They have lower rates of coronary heart disease, obesity, hypertension, type2diabetes, osteoporosis and dementia.Vegetarian diet is rich in carbohydrates,omega-6fatty acid, dietary fiber, carotenoids, folic acid, vitamin c, vitamin e, potassium and magnesium. They are generally low in standard fat,cholesterol and animal protein.


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