Monday, January 30, 2012
A vegetarian pantry has different needs from a more general pantry. It is important to keep vegetarian foods on hand that will provide energy and nutrients; and substitutes for other non-vegetarian food products. This article will help you achieve you goal of a well-stocked and healthy vegetarian pantry, all in the span of just a few hours. 1. Clean out your pantry. If you are changing to a vegetarian diet, or even if you are simply updating an existing impoverished vegetarian pantry, it is time for a good clean out. Remove all out-dated food, any food with unsuitable animal-derived products (ovo-lacto vegetarians can keep more foods than vegans) and remove anything that lacks labels but you aren't quite sure what it is. Wipe down all the shelves and allow to dry. 2. Go shopping. It is always a good idea to stock a new pantry with as many fresh items as possible at the same time, so that the items date together. If you are simply restocking, keep items that are still plenty in date but note them. Make sure to write a list of the items that you need, so that you are not overwhelmed by choices or forgetful as to what you need. 3. Select your items in food groups. A vegetarian pantry that is stocked with the basics should contain: Grain products: rice (especially brown, arborio, jasmine, basmati and sweet), millet, couscous, quinoa, kasha, wild rice (aquatic grass), buckwheat, barley, polenta, and whole grain flours.Grain products: rice (especially brown, arborio, jasmine, basmati and sweet), millet, couscous, quinoa, kasha, wild rice (aquatic grass), buckwheat, barley, polenta, and whole grain flours. Pasta and noodles: pasta made from grain products (e.Pasta and noodles: pasta made from grain products (e.g., wheat pasta, rice pasta), noodles (e.g., udon, buckwheat etc.). Try to avoid quick-cook noodles; these tend to have a lot of the healthy nutrients removed and are often high in trans-fats. Legumes: dried legumes (peas, split peas, lentils, puy lentils, chickpeas/garbanzo, kidney beans, pinto beans etc.Legumes: dried legumes (peas, split peas, lentils, puy lentils, chickpeas/garbanzo, kidney beans, pinto beans etc.), tins/cans of legumes, shelf-stored tofu. Instant mixes for veggie burgers, falafels, etc.Instant mixes for veggie burgers, falafels, etc. Try to prefer organic options and low sodium. Vegetables and fruits: There are various ways of storing these in the pantry: Tins/cans of fruit in natural syrup, tins/cans of some vegetables. Tins/cans of fruit in natural syrup, tins/cans of some vegetables. Try to avoid sourcing a lot of your fruit and veggies in this way because canned varieties lose nutrients, have high sodium, and can leach chemicals from the can soldering/composition into the food over time. Always choose cans that are free from dents, and be sure to check use-by dates. Preserved fruit and vegetables. Preserved fruit and vegetables. Follow the instructions carefully if you make your own at home. Dehydrated fruits and veggies can also be kept in the pantry for reconstitution. Dehydrated fruits and veggies can also be kept in the pantry for reconstitution. Dried fruit. Dried fruit. A must for both eating and cooking with. Apricots, peaches, pears, apple, nectarines etc. are all great choices. Beware of added sugar; dried pineapple, strawberries, paw-paw, kiwifruit etc. often have considerable added sugar. Nuts and seeds: Nuts and seeds should be eaten quickly to ensure that they remain fresh.Nuts and seeds: Nuts and seeds should be eaten quickly to ensure that they remain fresh. Only purchase small amounts at a time. It is handy to always have on hand walnuts, almonds, sunflower seeds, pumpkin seeds, cashews, pecans and sesame seeds. Peanuts are a personal choice given modern allergy problems. Nut and seed butters are also very useful to keep on hand; consider tahini, peanut butter, cashew nut butter, almond butter etc. Some require refrigeration on opening. Flavourings: There are a number of key flavourings that no vegetarian pantry should be without. These include: Nutritional yeast. Nutritional yeast Braggs amino acid, soy sauce, shoyu, tamari; look for low sodium options. Braggs amino acid, soy sauce, shoyu, tamari; look for low sodium options. Vegetable broth/stock cubes, liquid or powder - check ingredients carefully!. Vegetable broth/stock cubes, liquid or powder - check ingredients carefully! Cheese sauce or cheese substitute sauces in packets; packet soups Seasoned vegetable salt (there are numerous good brands around). Seasoned vegetable salt (there are numerous good brands around) Concentrated liquid stock or flavouring derived from vegetable, herb and spice sources (a few drops will do each use) Curry powder. Curry powder Seasonings such as herbs, spices, salt, pepper etc. Seasonings such as herbs, spices, salt, pepper etc. Dry your fresh herbs for seeing the winter through Seaweed products for seasoning, including dulse. Seaweed products for seasoning, including dulse Flavoured vinegars, dressings. Flavoured vinegars, dressings Sweeteners such as raw and organic sugar, stevia, rice syrup, agave syrup, honey, maple syrup, xylitol etc. source : http://www.wikihow.com/Stock-a-Vegetarian-Pantry
Monday, January 30, 2012 0
Sunday, January 29, 2012
In order to make Turkish coffee, you need to start with fresh medium-roasted beans that are either pulverized using a mortar and pestle or ground in a cylindrical brass coffee mill. You will also need a jezve (or cezve) or ibrik which makes the experience of producing this coffee all the more fun! And while this type of coffee is commonly known as "Turkish coffee", it is the commonly used method throughout the Middle East, so in a way, it'd be better known as Middle Eastern coffee. In Greece they call it Greek coffee; they changed the name in response to the Turkish invasion of Cyprus in 1974, however the coffee is the same, just with a different name
Sunday, January 29, 2012 0
Thursday, January 19, 2012
Dawet Ayu is a typical food made in Indonesia, especially from Banjarnegara regency of Central Java. This drink is a premier beverage that has a distinctive taste. Taken when the air was warm or hot. The process of making still manual so as to make its own uniqueness. Dawet, food ingredients made from rice flour, tapioca hunkue or cooked and printed with a special mold. Dawet or commonly called cendol is shaped rods with both ends tapering to a long and varied colors. Ingredient of many processed foods as a beverage, combined with coconut milk, brown sugar syrup and is sometimes added jackfruit pieces. Dawet popularity can not be doubted, even one of the areas in Central Java is very popular with tepatnyaq Banjarnegara dawetnya, dawet Ayu. To make dawet, materials and equipment required is very simple as well as how to make it, simply boiled and printed. Yet few people did not fail him. In order for maximum results dawet you notice the following tips and tricks: • Materials for making liquid dawet bias using plain water, coconut milk, milk or fruit juice (depending on needs) • To clear dawet results, use the clear liquid materials (water / juice) and the flour used should hunkue or tapioca. In contrast to dawet with a cloudy appearance, use the liquid ingredients (milk / milk) for all wheat flour bias (hunkue flour / rice flour / tapioca) • The amount of liquid needed to make dawet not the same, depending on the quality of flour used. To get around this, do not mix the water entirely, reserving a few parts if after a very thick batter is cooked, add hot / boiling little by little, until the texture of the dough fitting cooked, stirring frequently until blended and then print. • For more results dawetnya chewy, add water whiting. • To dawet colored, you should use pasta instead of dye, because the pasta in addition to colored, dawet also more fragrant. • Cook the mixture over medium heat, stirring constantly with a stable (constant) so that the dough; icin (not berbintil) • To dawet tapioca flour you should use a good quality (sago farmers) to be easily printed (well shaped) and the results dawetnya chewy. • Make sure the dough is cooked when printed because the dough is not ripe to be destroyed. Cirri thick batter is cooked normally, hernih, shiny, and if the taste does not taste of flour. • To dawet made from tapioca flour, do not cook too long because the dough will be sticky like glue and unbiased printed. To avoid this, so dough is boiled, slightly viscous, clear and immediately lift the print. • In order for the results dawetnya caudate (both ends taper) should be somewhat liquid batter should not be too thick. • Use cold water (ice water) when printing, so that immediately dawet solid (form) • Let the dough soaked in ice water for a while, do not immediately stirred to dawet not destroyed. • Soak dawet long unused to prevent sticking to one another. Drain dawet moment will be used. • Store in refrigerator dawet, when more than replace the water overnight and then save it back. Well, now can make a tremendous dawet right. source: http://tyazmania.blogspot.com
Thursday, January 19, 2012 0
