Guest guest Posted July 19, 1999 Report Share Posted July 19, 1999 I was wondering if anyone could shed some light on how to make my vegan meals more flavorful. I've been using the Vegetarian Times cookbook, and the Moosewood Low-Fat Favorites, and all the meals, no matter how different the ingredients are, taste the same and are very bland. I don't know if I'm just used to food being flavored with cheese of meat, but my boyfriend, who's been vegan for a number of years, also feels our recipes are too bland. Any ideas? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 1999 Report Share Posted July 19, 1999 hi Nicole ... I'm surprised you find the Veg Times cookbook bland b/c I have had great success with it ... I'll agree about Moosewood (esp the low fat b/c there is very little sautéing etc with oil) - one thing I found was that if you're using dry spices, you need to either add them before any cooking liquid (that is, they need 'dry' heat to bring out the flavour) or rub them well between your palms before adding - I also usually use more than a recipe calls for - another thing is that for a *long* time I never used any salt when cooking b/c I thought it was 'bad' for you - but I've come to realize that a shake or two here and there makes a big difference and when you're not eating all those 'salty' foods like cheese & cured meats etc, adding salt to your cooking isn't going to kill you (your body does need some after all) have you heard of Horn of the Moon? Ginny Callan has two cookbooks that are quite good - some of the recipes are a little more work but they are all very flavourful ... hope this helps happy eating! Tara ps - about herbs & spices - it is also essential to make sure you have 'fresh' ones (I don't mean not dried, I just mean not 6 months old) I always buy mine in small doses from the bulk section at our local health food store (much smaller than the amounts sitting in bins at the grocery store or bulk food store) and they seem to be better quality Nicole Rosario wrote: > > Nicole Rosario <nrosario > > I was wondering if anyone could shed some light on how to make my vegan meals more flavorful. I've been using the Vegetarian Times cookbook, and the Moosewood Low-Fat Favorites, and all the meals, no matter how different the ingredients are, taste the same and are very bland. I don't know if I'm just used to food being flavored with cheese of meat, but my boyfriend, who's been vegan for a number of years, also feels our recipes are too bland. Any ideas? > > --------------------------- ONElist Sponsor ---------------------------- > > ONElist members are using Shared Files in great ways! > > Are you? If not, see our homepage for details. > > ------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 1999 Report Share Posted July 19, 1999 Thanks, that helps. I AM afraid of salt, I guess it's been conditioned by my mother. The only thing is, I never know how much is too much (spices, oil, salt, etc). I'm a bit new to cooking for myself, and especially vegan cuisine. My boyfriend always laughs at me because I follow the recipes TO THE LETTER, in fear that it may come out wrong. However, when I make stuff off the cuff, I'm always pleased. What are some good seasonings that aren't easily overbearing? Nicole P.S.: I tried adding a little red wine vinegar to stews and other veggie sauces, but I don't know how healthy that stuff is either....... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 1999 Report Share Posted July 20, 1999 > P.S.: I tried adding a little red wine vinegar to stews and other veggie sauces, but I don't know how healthy that stuff is either....... the way I figure it is that you are eating such healthy foods that something like a few splashes of red wine vinegar are NOT going to hurt in the slightest! I will admit to being the first to shun anything commercially prepared (you know those things with ingredients you can't pronounce! watch out for anything with hydrolyzed yeast or some such variation b/c it basically equals MSG) but something like vinegar is not bad ... do you ever use Tamari - it has a much nicer flavour than soy sauce (imho) and a little goes a long way ... what about nutritional yeast? I think it's either an acquired taste or you love it or you hate it ... I have come to quite like it (we are lucky to have a small cafe in our small town that is 100% organic, vegan & even gluten free - what a great place ... I have had wonderful meals there as well as learned a thing or two about some key ingredients ... they also only use things like Sucanat & rice syrups etc for their desserts) anyway, seasonings obviously depend on what dish you're making, but my absolute stand-bys are basil, oregano, coriander (not fresh - that I call cilantro and find a bit overwhelming!), cumin (although I'm starting to tire of it) and Asian 5-spice powder (do you have an Asian market near you? I couldn't live without mine!) it's great to hear that you are pleased by your own creations - I find that I 'read' cookbooks to get ideas & info and then I build on them ... you sort of instinctively know what works though and should trust yourself another thing that is quite flavourful if it 'matches' the dish is a spoonful or two of peanut butter - it works in anything from stir-fry to a chunky stew (and is really rich & delicious in a sort of sweet potato stew with coconut milk - a little on the fat side though!!) anyway, I'm babbling Tara ps - excellent point Rose made about the salt!! I always say we should take a lesson from those animals we don't eat - have you ever seen an adult cow drinking milk? hmmm, wonder how they possibly manage to get enough calcium to make all that milk ... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 1999 Report Share Posted July 20, 1999 I've always found adding fresh herbs can really give any meal a little 'zing'. Cheers Helen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 1999 Report Share Posted July 20, 1999 >P or T <p-pie >>I will admit to being the first to shun anything commercially prepared (you know those things with ingredients you can't pronounce! watch out for anything with hydrolyzed yeast or some such variation b/c it basically equals MSG)<< I've been careful about reading labels and such, but I must admit that I don't always choose the most wholesome ingredients. Health food can be so expensive. In fact, I usually buy a small container of organic 1% cow milk and then almond milk and mix them together, just to save money. It's such a shame that in order to be healthy, you have to spend twice the amount of money. >>do you ever use Tamari - it has a much nicer flavour than soy sauce and a little goes a long way<< Never tried it, I'm a bit scared of new stuff.....I'll try it, though, because other friends have recommended it as well. >> ... what about nutritional yeast?<< What is that? I used to live with some vegan boys who used to use liquid Amino Acids, you know, the stuff that looks like soy sauce, but I never tried that either... >>(we are lucky to have a small cafe in our small town that is 100% organic, vegan & even gluten free - what a great place ... << Where are you guys? That reminds me: currently I live in Atlanta, which is becoming increasingly more vegetarian-friendly, but we're moving to NYC next month, and if anyone is familiar with the area, could someone suggest good restaurants and markets.(I'm sicka cookin'!) :0) >>another thing that is quite flavourful if it 'matches' the dish is a spoonful or two of peanut butter - it works in anything from stir-fry to a chunky stew (and is really rich & delicious in a sort of sweet potato stew with coconut milk - a little on the fat side though!!)<< That's another great suggestion!!!! Your meals must be outstanding!!!!!! I can be terribly old-fashioned whan it comes to flavoring; I know that sounds weird coming from a vegetarian!!!! >>ps - excellent point Rose made about the salt!!<< I agree. That Rose is a wise one! It's funny, when I first started cutting out meat ( I still eat fish, sometimes), I used to crave it, and my friend Hillary (another wisened soul) told me that it was probably my body's way of requesting vitamins and minerals meats provide. So, I started taking supplements, and haven't touched the stuff since!!!!! Which leads me to another question: are vitamin supplements bad? Talk about babbling............. Nicole PS: Thanks for all the tips!!!! I love you guys!!!!! Quote Link to comment Share on other sites More sharing options...
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