A bumper harvest of delicious vegetarian recipes with the compliments of Obooko.
Over 500 meat-free recipes to keep on your computer, phone, laptop or tablet for quick and easy reference. You will find a vegetarian recipe for just about any meal or occasion. Delve into this free recipe book and discover so many different ways to cook and present vegetarian food, many you will have never heard of! With over 190 pages, this book is a must for your kitchen ebook library. Food categories include:
RICE, MACARONI, ETC.
TIMBALES AND PATTIES
PLUM PUDDING AND MINCE PIE
VEGETABLE 'FAT' FOR FRYING
These recipes use the word 'Fat' because, as in the case of butter, fats are not aways in the form of oil. For ordinary frying use good butter or your favourite vegetable oil; for deep fat or hight-heat frying use a good brand of cooking-oil with a smoke-point that works well at high temperatures, like sunflower oil.
Steer clear of cooking with oils like Canola or Rapeseed Oil, which are the same product, made from Oil Seed Rape, which was originally unfit for us to consume; in fact in 1956 the US Food and Drug Administration (FDA) banned rapeseed oil for human consumption due to high levels of toxic erucic acid. It was then used only as a bio-diesel fuel to power engines (tractors!) Today, the plant has been genetically modified to remove some of the toxin : the EU still allows a percentage in most food products. Alarmingly, rapeseed oil is now used in just about every processed food on the planet: from infant formula (can you believe it?) to leading brands of mayonnaise (yes, you pay extra for whipped-up Canola/Rapeseed oil!) The oil is currently the cheapest for food manufacturers to buy, which equates to more profit because the discount is not passed on to you, the consumer. Nature added an ingredient to warn us humans not to consume this plant, and now the food marketers call this oil “natural” and “healthy”. But they would, wouldn’t they? The latest con is bottles of 'Extra Virgin Rapeseed oil: they actually have the audacity to try and fleece the consumer by comparing this gunk to olive oil. At least in Canada and the United States the marketers branded it Canola (sounds pleasant doesn’t it?) however, in the UK it is idiotically branded, Rapeseed: what a disgusting word! Image how victims of this monstrous assault feel when they read the word on almost every packet and can? Please share these points on social media to encourage debate because everyone has a right to know about what they are being forced to ingest … and to question why we were never told. Who's in charge here, us or them?
The subject of seasoning is indeed holy ground in culinary matters, and after much thought and experiment I have decided that the phrase so deplored by young housekeepers, “season to taste,” is after all not the worst one to use. No such inaccurate directions were to appear in this cook-book when planned, but I have finally decided with the army of wiser cooks who have preceded me that accurate measurements in seasoning are dangerous to success. Not only do tastes vary, but much depends on the time the seasoning is added, on the rapidity with which the food is cooking, etc. With this in mind, and very long prejudice against the old phrase above mentioned, I have compromised and frequently been tempted to state quantities of salt and pepper, usually regretting when I have. The truth is, unless one can “season to taste” one cannot cook palatable dishes, and my final word on the subject is that it is well to always use a little more salt and pepper than seems advisable, and then just before serving add a little more!
In thickening sauces and soups, ordinary flour can always be used and cornstarch also, and as a rule I have said “flour” only in these recipes, but have only refrained from always advising potato-flour because it would have confused many who cannot obtain it in America. In Germany it is always used, and when it can be had is far nicer for thickening all vegetable sauces and soups than any other sort of flour.
Instead of the usual gelatine use must be made of arrowroot or a gelatine advertised to be purely vegetable. One tablespoon is usually allowed to 1 pint of liquid, but experiments must be made and there will usually be directions found with the package.
It seems to be a habit with many people to decry the use of canned vegetables, although I believe there are few households which subsist without them. My experience is that the best grades of canned vegetables are often far sweeter and better, fresher in fact, than vegetables that can be bought in city markets. The housekeeper should make it a point to know which brands she prefers and to trade where she can get them; and where no retailer carries them she can usually obtain cases containing two dozen each from the preservers themselves. A little trouble taken in the autumn to stock the store-room, instead of ordering “a can of peas” now and then at random, saves time and trouble in the end. Among the canned vegetables which are put up and sealed the day they are picked by the best firms are beets, peas, corn, spinach, hard-shelled beans, tomatoes, stringless beans, wax beans, mushrooms, pimentos, okra, okra-tomato, asparagus, etc.; and the saving of time and labour in the preparation of beans, spinach, and beets especially, is worth consideration. People make the mistake of merely warming up canned goods and then serving them, whereas when the can is opened the vegetables are only ready to be seasoned and finished as they would be had they been boiled at home. Good canned vegetables are not easy to improve upon, and I serve them constantly to people who will not easily credit my statement that they are not so-called “fresh” vegetables.