Changing to a vegan diet (Even if it’s temporary) It’s not easy. This is especially true if you eat meat, milk and other animal products. almost all life However, there is no doubt that the diet without meat will remain.
New data from the Good Food Institute and the Plant Based Food Association show that plant-based food sales have grown twice as much as the general food market, at 27 percent in 2020 and 43 percent in the past two years. In fact, between 2018 and 2020, sales from plants increased 250 percent overall. Meanwhile, Whole Foods (yes, Whole Foods) released its first vegan food trends report in May 2021, predicting an increase in plant-based foods, especially for families with children (especially children).
Eat foods from nine plants
With the growing demand for plant-based food and traditions such as Meatless Mondays – Meatless Mondays. Many chefs and nutritionists create dishes made with vegetarian and vegan foods. We will talk to a team of chefs and nutritionists. (including Meatless Monday culinary ambassadors) and picking their brains to come up with simple recipes. To optimize vegetarian and vegan diets Read on for advice straight from the experts!
01. Keep a bowl of umami or condiments on hand
For vegetarian Ivan Castro, owner of La Bartola restaurant in Toronto, Canada, it’s important to season your vegetarian meal with the right broth or sauce. “My favorite is a combination of salt, dried mushrooms, garlic powder and seaweed. This is optional,” he explains, “Use your favorite broth or seasoning for soups, stews, or anything else. This will give your food a delicious umami flavor that you will love!!”
02. Use a dry cloth
Remember everyone packing eggs when COVID-19 started? How do you find these useful grains now, says Dan Churchill, CEO of Charlie St. in New York City said. 1 can of dried beans can be used as a base for a large vegetable dish. Or you can cook it yourself. when knitting an egg Writers and health experts recommend starting with an overnight boiled egg. “This will make your life a lot easier,” he recalls. Soak large beans like chickpeas, black beans and pinto beans, preferably overnight. to give some water.”
To be honest Churchill recommends soaking the egg in water at least four times. When ready to cook “Inspect the peas to remove any split or discolored parts.” “Use at least twice as much. more than eggs. (So add at least 2 cups of water for 1 cup of eggs.) Add salt and whatever you like.”
especially for spicy dishes Churchill likes to add chili, shallots, onions, water leaves, sage or garlic. . This can take between one and three hours. Therefore, the eggs will be checked from time to time after an hour. Drain and store.” “Serve [beans] with rice and your favorite sauces for a high-protein meal,” she says. and for pressure cooker/semi-cooker owners Churchill says the cooking process is very simple.
03 .Don’t be afraid to smoke
Eddie Garza says, “I like to add smoky elements to my food to bring out the flavor of the meat. Adding smoked paprika, chipotle powder or smoked sea salt to the mushrooms will take it to the next level. Liquid smoke is also tofu, Plant-based proteins like tempeh and seitan are great for turning into vegan bacon,” says Garza, author and host of Global Bites with Meat-Vegetarian Cookbook Oztube Cookbook Eddie Garza .
04 .Get creative with vegetables
There are many ways to cook vegetables, agrees Robert Graham, MD, chef and founder of FRESH Med in New York City. “The difference between a professional chef and a chef in cooking school is learning to use a variety of cooking techniques to choose the best ingredients for dishes and add flavor,” he says. But the truth is that caramelizing vegetables is a great way to add flavor to ‘boring’ vegetables.
05 .Stock up on black salt
“A little black Himalayan salt (also known as ‘black salt’) in egg yolks adds yolk flavor to any dish. I replicate tofu pancakes with tofu “egg” pancakes and cashew-based hollandaise sauce relish. You can find this wonderful salt online or at your nearest Indian grocery store.
06 .Make your own vegan pesto
Sure, you can find vegan pesto at the grocery store, but making it at home can really elevate your meatless diet.
07 .Don’t waste the gram juice
If you often use canned chickpeas in your food preparation, Indian vegan chef, Food Network champion and television host Priyanka Nayak urges you not to throw away the canned juice. She emphasizes that chickpea juice, also known as aquafaba, is a golden liquid. You can make fluffy pancakes or meringues!”
08 .Find vegan alternatives to your favorite meats and dairy
Gone are the days of grilled tofu on salads in a vegan diet. Today, dozens of successful brands produce vegan versions of our most beloved dishes. Sarah Tercero is a chef and author who has appeared on the Food Network.
You can easily substitute meat in almost any recipe.” They are almost unknown in most cuisines. Therefore, they are very easy to use. And all of these products make it easier than ever to reduce or eliminate animals from our diets.
09 .Place the remaining vegetable pieces in the stock
According to experts, this is a great way to stock up on your own vegetables and reduce food waste.
10. Store legumes, grains and dry goods in the pantry
“Grains, legumes and dry foods are your friends!” Nike says. Storing pasta made from legumes (such as kale), dried legumes (such as lentils and beans), and whole grains (such as couscous, quinoa, and rice) makes it easy to stock up on protein. And, these things are perishable! The food is easy.”
11. Don’t forget flax seeds and chia seeds.
“Nutritious, filling meals are easy to prepare. Flax seeds are packed with nutrients like omega-3 fatty acids, while chia seeds are packed with nutrients like fiber and calcium,” says Nike occurs. which can be used as an egg substitute.
