Delicious meat-free meals
Did you think vegetarian foods tend to be monotonous? Then you’d be wrong! We’d like to convince you otherwise because a diet without meat doesn’t necessarily have to be boring. Freshness and diversity are two of the main features of vegetarian cuisine and dining.
Many people are vegetarians and some of them have been for many years. They choose to be vegetarian for many different reasons, yet all of them know that vegetarian cuisine not only provides them with a wide array of culinary delicacies but also health benefits. The higher percentage of grains, vegetables and fruit that vegetarians eat give them high quantities of fibre, vitamins and secondary plant substances. This conscious way of eating involves putting far more thought into the choice of foods they eat. However, people who exclude all meat and fish from their diet have to take certain dietary supplements such as protein, vitamins B12 and D, iron, iodine and omega-3 fatty acids.
Vegetarian all year round
If you buy fresh vegetables, it’s best to opt for vegetables from your region. But you have to be aware of when each type of vegetable is in season. Here’s a brief overview of seasonal vegetables:
There are all kinds of regional and seasonal vegetables available in spring. Asparagus tops the list. These tender stick vegetables are available everywhere from mid-April to the end of June. One thing that many people aren’t aware of is that both green and white asparagus also taste delicious raw and grated. Fresh-picked spinach is also available in spring. The green spinach leaves are so delicate at this time of year that you can also eat them raw in salads. In May/June typical vegetables such as carrots, turnip cabbage, radishes and onions come into season.
Summer vegetables are very colourful. Juicy red tomatoes, yellow bell peppers and dark purple aubergines are the culinary delicacies in the hot season. Mediterranean cuisine is famous for its many different variations on scrumptious summer vegetables. Whether you grate, fry, grill or stuff them - they all taste delicious with Kikkoman naturally brewed soy sauce.
Roots, tubers and cabbages are typical autumn vegetables. And potatoes are obviously also a must. After all, they’re the perfect base for vegetarian soups or hearty autumn soufflés. They go perfectly with onions, leeks and beetroot, which are also in season at this time of year. Finally, the pumpkin is a great autumn side dish and the ideal ingredient for a warming creamy soup.
Cabbages are also winter vegetables and winter shopping lists should include sprouts, green cabbage, Chinese leaves and white cabbage. But you don’t always have to make traditional stews with them. Naturally brewed soy sauce is the perfect addition to unconventional dishes such as green cabbage curry or sprout antipasti. Some of the less familiar winter vegetables include turnip, parsnip, parsley root and black salsify, which is also known as winter asparagus.
Vegetarianism dates back to the philosopher Pythagoras (approx. 570 - 510 B.C.). According to his teachings, people should exclusively or predominantly eat foods of plant origin. There are different kinds of vegetarians.
Ovo-lacto vegetarians supplement their predominantly vegetarian diet with eggs and dairy products, but they avoid meat and fish. People who consume eggs, but not dairy products are called ovo-vegetarians. And people who eat dairy products but not eggs are known as lacto-vegetarians.
Pesci-vegetarians (also known as ovo-lacto-pesci vegetarians) don’t eat meat, but they do eat fish and all other foods of animal origin.
Vegans avoid all animal products, including eggs, dairy products, fish and honey. They also generally don’t wear shoes or clothing made of leather.
Fruitarians follow a diet that includes fruits, nuts and seeds, without animal products, vegetables and grains which would involve plants being damaged during harvesting to obtain them.