Source:- google.com.pk
Vegetarian cuisine refers to food that meets
vegetarian standards by not including meat and animal tissue products. For
lacto-ovo vegetarianism (the most common type of vegetarianism in the Western
world), eggs and dairy products such as milk and cheese are permitted. For
lacto vegetarianism, the earliest known type of vegetarianism (recorded in
India), 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.
Vegetarian foods can be classified into several
different types:
Traditional foods that have always been
vegetarian include cereals, grains, fruits, vegetables, and nuts
Soy products including tofu and tempeh which are
common protein sources
Textured vegetable protein (TVP), made from
defatted soy flour, often included in chili and burger recipes in place of
ground meat
Meat analogues, which mimic the taste, texture,
and appearance of meat and are often used in recipes that traditionally
contained meat.
Vegans may also use analogues for eggs and dairy
products.....
Foods Used In Vegetarian Cuisine
Food regarded as suitable for all vegetarians
(including vegans) typically includes:
- Cereals/grains: maize, hempseed, corn, wheat, rice, barley, sorghum, millet, oats, rye, triticale, buckwheat, fonio, quinoa; derived products such as flour (dough, bread, pasta, baked goods).
- Vegetables (fresh or pickled); derived products such as vegetable oils
- Edible fungi[note 1]
- Fruit (fresh or dried)
- Legumes: beans (including soybeans and soy products such as tempeh, tofu, soy milk, and TVP), chickpeas, peas, lentils, peanuts)
- Tree nuts and seeds
- Spices and herbs
Other foods such as seaweed (however seaweed is
considered inedible by some strict vegetarians for the same reason it can be
considered to be non-kosher by some: the possibility that various tiny animals
may be found adhering to it.
Foods not suitable for vegan vegetarians, but for
some other types of the vegetarian cuisine:
Dairy products (milk, butter, cheese (except for
cheese containing rennet of animal origin), yogurt (excluding yogurt made with
gelatin), etc.) – not eaten by vegans and pure ovo-vegetarians.
National Cuisines
Indian cuisine in Asia is replete with vegetarian
dishes, many of which can be traced to religious traditions (such as Jain and
Hindu). Gujarati cuisine of India is predominantly vegetarian among other
Indian cuisines and Gujarati thali is very famous among Indians. There are many
vegetarian Indian foods such as pakora, samosa, khichris, Pulao, raitas, rasam,
bengain bharta, chana masala, some kormas, sambars, jalfrezis, saag aloo,
subjis (vegetable dishes) such as bindi subji, gobi subji, Punjabi chole, aloo
matar and much South Indian food such as dosas, idlis and vadas. Chapati and
other wheat/maida based breads like Naan, Roti Parathas are often stuffed with
vegetarian items to make it a satisfying meal. Many Indian dishes also qualify
as vegan, though many others also use honey or dairy.
South Indian foods like sambar, rasam, koottu,
karembadu, upma, palya/taalimpu, kozhambu/koora, Aviyal, Olan, Kadala curry,
Theeyal, Pulihora/puliyogare, Chammandi, Chutney, Chitrannams and breads like
Appam, Puttu, pathiri, dosa, idli and vada.
Russian cuisine developed a significant
vegetarian tradition in czarist time, based on the example of Leo Tolstoy. The
orthodox tradition of separating meat and vegetables and as well between
specific meals for Fasting and other holidays contributed to a rich variety of
vegetarian dishes in Russia and Slavic countries, such as soups (vegetable
borscht, shchi, okroshka), pirogi, blini, vareniki, kasha, buckwheat, fermented
and pickled vegetables, etc.
Chinese (and other far-Eastern) dishes based on
the main ingredients being mushroom, noodles, eggplant, string beans, broccoli,
rice, tofu and/or mixed vegetables
Cuisine That Uses Meat Analogues
These are vegetarian versions of popular dishes
that non-vegetarians enjoy and are frequently consumed as fast food, comfort
food, transition food for new vegetarians, or a way to show non-vegetarians
that they can be vegetarians while still enjoying their favorite foods. Many
vegetarians just enjoy these dishes as part of a varied diet.
Commercial Products
Commercial products, marketed especially towards
vegetarians and labeled as such, are available in most countries world wide, in
varying amounts and quality. As example, in Australia, various vegetarian
products are available in most of supermarket chains and a vegetarian shopping
guide is provided by Vegetarian/Vegan Society of Queensland.However, the
biggest market for commercially vegetarian-labeled foods is India, with
official governmental laws regulating the "vegetarian" and "non
vegetarian" labels.
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