Defining Taste in Vegetarian Cooking
If you mention vegetarian to any omnivore, the first image that pops in their head is usually one of tasteless and colorless foods and beverages. I know because I thought that way. This is sad because after becoming a vegetarian, I’ve noticed that the foods I eat are actually more flavorful and delicious than any food I ate as a omnivore.
Vegetarian cooking is a fine balance of oils, salts, spices, seasonings and sauces. The key is finding your perfect balance using these elements. Personally, I enjoy incorporating olive oil, garlic, Italian seasonings, mustards and basil into almost all of my meals. I don’t use much salt or pepper; especially pepper since it tends to totally destroy the flavor of foods.
You’d be surprised how some of the most delicious foods can often be the simplest to prepare.
Notice the bright red color of the strawberries below and the intense lime green color of the seeds. This is a result of placing fresh fruit into the freezer for about fifteen minutes, allowing them to thaw, then lightly coating them with vegetarian sugar. I do this primarily because it’s often difficult to find truly ripe strawberries especially when most fruits are now engineered genetically. This process creates a perfect balance of sweetness and flavor (bright red and slightly soft yet not with any serious skin damage, personal preference).
So if you’ve just now ventured into a vegetarian lifestyle, do not be discouraged. Find what you like and you’ll notice the possibilities are endless in regards to variety and taste.
