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Healthy Vegetarian Recipes Biography

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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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