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Tell VT: What did you learn from mom about cooking?

Tell VT: What did you learn from your mom about cooking?

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What's the best thing your mom taught you about cooking? Share your answer below and see what others have to say. Our favorite responses will be published in the next issue of VT.

Comments on this Article

My mom taught me that you don't need to measure out every single ingredient in every recipe--approximating is more fun and less stressful!

The best thing my mom taught me about cooking: ++ If I produced unimpressive food, or not enough to eat, my lack of skill would be legendary -- discussed for decades. I learned that cooking defined ability!

My mother taught me that cooking should be fun. She also taught me that there is a very fine line between following a recipe and following your gut - if you think that's far too much salt, it probably is. We have instincts for a reason!

Thanks much for your recipes. Thanks too for considering this suggestion. Limit printable versions of brief recipes, such as Arugla-Ricotta Omelet for One, to a single sheet of paper. A mere six lines of overage requires an entire second page. What an unnecessary waste of paper!

I moved in April and have only received 2 magazines. Pleas check.

My mom taught me to follow the recipe! I learned my lesson from not doing so in early years with horrific results. Now, in adult-hood as a seasoned cook and community educator, I disobey this frequently with scrumptious outcomes.

My mom taught me that it's ok to make mistakes. I once melted a copper bottomed pot onto her brand new smooth top electric stove... and she just laughed it off and told me that mistakes are the best way to learn!

I am frustrated trying to find a place on your site to ask you a question. I liked the article on what to do with leftover chipotles but what about jalapenos? I have oodles and can't eat them all as is. Anything I can do with these?

I am having a problem with login. I keeps giving me an error so I can't save any recipes etc.

My mom taught me that sometimes it takes 2 hours to make cookie dough or a casserole for dinner if there is the excuse of a good tv show or movie! Also, to always wear an apron.

I also would like to ask a question. I saw your magazine at the dentist's office and came home and subscribed. It had a carrot curry soup on the cover. I am unable to find that recipe on your web site. Also, my recipes will not open. I found your site more difficult than most. Sorry

I love the 7 day portion control challenge! You should so a 30 day weight loss challenge and give us recipes to help achieve our goal! It is very hard to find good vegetarian food plans!

My mom taught me how to make pie crust, how to understand and measure with terms like dollop, smidgeon, and pinch; how to make gravy, and how to bake many holiday treats from Germany. She also taught my sister and me that kitchen time can be fun!

Cooking is free form. Her famous words are, "Slice it up and throw it in the pot" - words I live by today in my kitchen.

I recently made the "Now-or-Later Vegan Burgers, which I saw in the April/May issue of Vegetarian Times. Instead of using only one type of bean, I used a can(14.5ozs) of organic mixed beans(red kidney, black, pinto beans), and my spice was not chili powder but 1 teaspoon of Chinese 5-spice instead. I really enjoyed the soft texture of the homemade burgers. It was very tasty and light, and the mixture held together very well while frying the burgers. What an easy recipe to make, and it is still good as a leftover the next day.

Every meal is a celebration and should be colorful! If your food is colorful, you are getting the nourishment you need!

I'd like to ask Reed Mangels a question, but can't seem to do so and don't have copy of VT right now. I've subscribed for years.

Hello! Was wondering if you guys were planning on doing a segment regarding vegetarian dha/EPA supplements...started taking ovega-3 algal oil, was wondering if its a good decision considering I already do 1 tbs flax or chia daily...Thankyou!

what is my favorite breakfast? It's "koliva" - a dish I learned from a friend of Russian descent who remembers it fondly as a typical funeral dish. The original involved wheat berries, confectioner's sugar, raisins, a little rum, and some walnuts. I use that as a template but eliminate the sugar, use any kind of cooked whole grains (particularly kamut), seeds (like chia), berries, yogurt, nuts and some citrus zest or whole chunks of orange, including the rind. It's endlessly variable, healthy and tasty.

I loved the 7 ingredient Cleanse from the June 2013 issue. I thought the format of the cleanse was great and made nearly all the recipes. I particularly liked the Blueberry Beet Smoothie and have made it many times since! I couldn't find the black beluga lentils ( went to several different natural food stores) and ended up using petite French green lentils. I just got the Sept 2013 issue this week and made the "Warm Lentils with Zucchini and Herbs". What a delicious recipe!!! I will make that again many times. Thank you so much. I also enjoy accessing recipes from your website. Much easier than trying to find the issues they were in. Keep up the great work! Karen Ashbrook

I was very happy to see the article "The Cafeteria Report" in the September 2013 issue. I loved the fact that this elementary school provided healthy options for the children, including a plethora of vegetarian options! It is my hope that schools all over the country will start to provide more healthful, nourishing meals for their students, much like PS244 in New York. Thanks for the great article, and looking more to reading more articles like this one!

Hi I just renewed my subscription and I'm trying, (after 58 years of eating... the other way... to stop eating animals..) but its hard and one of the things i am having trouble with, is the funky ingredients. Many are too way out there.... either i can't get them or they are too expensive, or they just don't look appealing as I've never tried them.... so can you add some plain recipes? with ingredients i might actually have on hand? and then ways to jazz it up? for beginners like me? Because most of the recipes in your magazine, i have to skip for one reason or another. thanks

I have been all over your site looking for the right place to get feedback as about a recipe I made from the March 2014 issue. I made the Black Bean and Chile Posole. It came out like soup. I used the amount of liquid in the recipe which turns out to be 9 cups. Was this correct? The one pictured looks very thick mine it's soupy. The dried Chile was expensive in Whole Pay Check.

Not much. She was a good basic 1970's Mom in the kitchen. Lots of items came in a box or a can. My husband really taught me to cook and enjoy real food.

When I was a small -- uhm, make that young -- boy, I got interested in cooking. My mom said I could make whatever I wanted in the kitchen, BUT I had to eat everything I made. That was the most valuable cooking training I ever had. I learned to eat anything! I expanded my range of appreciation of foods, I learned about lots of combinations, textures, degrees of done-ness, and I learned not to be picky. And maybe most of all, I learned to eat my mistakes -- a valuable ability both in and out of the kitchen. Thanks, Mom!

My mother taught me that there's no such thing as a bad casserole. Some of them just need a little bit of help to be great.

Is everyone aware that Pad Thai contains fish sauce?

Thankyou for the awesome vegie burger recipe in the July/August issue on page 52. It is by far the best vegie burger recipe I have ever tried.I am gluten intolerant and allergic to eggs, so I was happy to see a recipe that did not use these as a binder. These burgers hold together very well, are nice and moist and taste great! When I made this recipe I did not have the fresh herbs, so I used one teaspoon each of the dry herbs in with the quinoa as it cooked. I added minced fresh parsley while mashing with the other ingredients. They turned out very good. I froze the patties individually on a cookie sheet and then packaged them in the freezer. They made a great " grab and go" meal for lunches all week.These burgers are so filling and complete that they do not even require a bun, and they are great either hot or cold served with a salad, between lettuce leaves with a slice each of tomato, red onion and avacado or alongside a plate of steamed vegetables. They even make a great meal on their own. I would like to try this recipe again varying the grain, beans, vegetables and spices. It is a wonderful recipe. I shared it with family and friends. I think that the recipe could be used to make "vegieballs" for spaghetti or small patties for use in place of falafel in sandwiches, too. This is just a great all around, versital recipe I will use over and over again. Thanks again.

I can"t believe that you recommend Weetabix as a cereal for kids. I lived overseas as a kid, and OMG, Weetabix is absolutely the most unappetizing and tasteless cereal ever. I would not give it to my kids because it would make them hate anything I ever offered them afterwards in the name of healthy, vegetarian eating. Has anyone on your staff eaten Weetabix?

Try a bite

I subscribe to VT and I have the app, but there is no way to use it with my current subscription. This is very frustrating. Please advise.

I consider myself to be a good cook. That being said, I am having a hard time cooking vegetarian. I have tried many recipes and had to discard the dish. Part of the problem maybe that I am also learning to cook on a electric stove. Any help that VT may throw my way to help with cooking vegetarian will be appreciated.

Because my mom is from Trinidad, she's not afraid of mixing flavours, spices, or even fruits and vegetables in a dish. She taught me to try new combinations, which I do a lot in my own cooking and baking. It made becoming a vegetarian that much easier for me back when I was 13, and has help to ensure that my own tiny vegheads love a variety of flavours.

My mom taught me that being organized in the kitchen saves a lot of hassles and frustrations. Because of her training, I always have all the ingredients lined up before starting to cook, and I clean up as I go, so I never suddenly discover that I'm missing an ingredient or a clean utensil right when I need it.

I had trouble with the Wild Rice and Sage Stuffing with Crunchy Croutons on page 50 of the Thanksgiving special issue. First of all, there's no sage in the ingredients, and it didn't really fit in an 8 X 8" pan. Were the 8 slices of toasted bread supposed to be croutons? That's a lot of croutons!

My mom taught me to have fun while you cook. Listen to music, dance , sing to make food with joy and love.

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