Tips for Vegetarian Cooking

History and Tips for Veggie Cooking Prehistoric age Cooking allowed early humans to tap a wider variety of food sources and gain more nutrition from them. Researches have found what appear to be campfires made by homo erectus 1.5 million years ago Cavemen were not sophisticated 9000 B.C. chefs. They had boring diet and First traces of mainly cooked to make food agriculture in the fertile digestible, remove toxins and crescent region of the improve taste. Middle East ANCIENT ROME ANCIENT GREECE Fish sauce and a plethora of spices were typical of the sophisticated and elaborate Imperial Roman cuisine. It is close in spirit to Thai or Indian cuisine today The delicate and complex cuisine of ancient Greece bears few similiarties with modern cuisine today. Records of early Greek food remain fragmented in lost literature. Apicius was a famous Roman epicure who lived in the 1st century A.D. One of the first cook- books in history De res coquinaria is attributed to him. Most of the dishes (including desserts) contained Garum, a fermented fish sauce similar to Asian fish sauce Life of luxury (330 B.C) may be the world's first gourmet travel book. Archestratos of Gela toured the cosmopolitan ancient Greek world recording cuisine from the Black Sea to southern Italy Veggie Cooking Cheat Sheet VEGETABLE BOILED STEAMED BAKED/ROASTED MICROWAVED Asparagus Not Recommended 8-10 min 400°F for 8-10 min 2-4 min Beans 6-8 min 5-8 min 425°F for 12-15 3-4 min min Brussels Bring to a boil, simmer 8-10 min 400°F for 20 min 4-6 min Sprouts 5-7 min Broccoli 4-6 min 5-6 min 425°F for 15-18 2-3 min min Cabbage (shredded) Carrots 5-10 min 5-8 min 400°F for 30 min 5-6 min (wedges) 400°F for 20-30 5-10 min 4-5 min 4-5 min min (baby carrots) Couliflower 5-10 min 5-10 min 400°F for 25-30 2-3 min min Corn on 5-8 min 4-7 min 350°Ffor 30 min, 1,5-2 min the Cob husks on Eggplant Not Recommended 5-6 min 425°F for 25-30 2-4 min min Oa Mushrooms Not Recommended 4-5 min 400°F for 25 min 2-3 min Onions 30-50 min (whole. 5 min 425°F for 25-30 Not (sliced) outer layer removed) min (halved) Recommended Peas 8-12 min 4-5 min 400°F for 20 min 2-3 min Peppers Not Recommended 2-4 min 450°F for 15 min 2-3 min or until black (peel skin after) 425°F for 20 min Potatoes 15-20 min 10-12 min 6-8 min (cut) 參 密 Spinach 2-5 min 5-6 min 450°F for 3-6 min 1-2 min Sweet Potato 20-30 min 5-7 min 350°F for 20 min 8 min (whole) (cubes) Zucchini 3-5 min 4-6 min 450°F for 12-15 2-3 min min Secrets for Cooking Vegetarian Food Every cook should know the tricks to making meatless meals that really satisfy Build A Balanced Meal Combining protein and fiber at meals will help you feel fuller longer Slow Roast When you slow-roast food, you remove the amount of water it contains, thereby intensifying the flavor and making the texture chewier. Add Chewy Foods Chewy foods like seared firm tofu, grilled mushrooms and nuts feel more filling because they take more time and effort to eat than, say, a spoonful of broth. Include Umami Ingredients Vegetables high in umami include asparagus, tomatoes, seaweed, peas, corn and onions. Combine Flavors and Textures Excite your palate by mixing textures and flavors. Brought to you by: GOURMANDIA Source httpy//www.catingwell.com/healthy_cooking/quick_healthy_cooking/5_secrete_for_cooking vegetarian_food