Skills & Gear for Vegetarians | Vegetarian Times Skip to main content

Skills & Gear

Learn how to make the most of vegetarian ingredients, plus check out our helpful cooking tips and suggestions for kitchen tool essentials.

When my good friend Dominic told me he’d mastered making a single morning pancake/crêpe using just flour and water, I wasn’t just skeptical. No milk? No eggs? How could it possibly be good?

The idea for this installment of Copy Cat in the Kitchen was to have a healthful starter ready to go before the hungries reduced the Cat Clan to hissing fur balls. Alas, the quick, healthful recipe I chose to take the edge off before dinner took much longer than I thought it would (more on that below) and didn’t matter anyway because half of the Clan weren’t at the table yet when it was ready. My Better Half (B1/2) and Rambunctious 9-Year-Old Boy (R9B) were late getting home from across town.

Shakshuka

I’d forgotten the book with the recipe I’d planned to use for this installment of Copy Cat in the Kitchen.

 

Raw food diets are lauded by some as the healthiest way to eat. While it is certainly good to eat raw vegetables and fruits, studies show that some foods are better for our bodies when we cook them. Here are four foods that you are better off cooking:

Mushrooms  

As I mentioned in a previous post, Rambunctious 9-Year-Old Boy (R9B) and my better half (B1/2) chose several recipes from Roberto Martin’s Vegan Cooking for Carnivores. I asked R9B to pick the recipe for this installment of Copy Cat in the Kitchen. We went with Fajita Quesadillas (making B1/2's portion with a gluten-free tortilla).

Whether you view cooking as an exercise of necessity or creative pursuit, most of us can agree that our time in the kitchen has at least a small element of fun to it. Not convinced? Just say the words chiffonade or julienne and you’ll see what I mean. To maximize the fun bits, it pays to have good equipment—especially quality knives. Taking it up a notch, it pays to have quality knives that are sharp. Keeping your knives ready for slicing and dicing (and chiffonading and julienning), is easy-peasy using these tools and tips.

Once in a while there’s a bout of spring cleaning here at VT HQ. The little pile on the giveaway table becomes a heap—the white elephant in the room. Things staffers squirreled away in their cubicles come back in circulation when cubicles threaten to burst with the leavings and debris of magazine production. Such was an advanced reading copy of Sarah Kramer’s Vegan a Go-Go! A Cookbook & Survival Manual for Vegans on the Road.

I brought home Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won’t Miss the Meat, by Roberto Martin, in hopes my family would find a few recipes they’d like to try.

Find recipes they did: Better Half (B1/2) chose 13 to try; Rambunctious 9-Year-Old Boy (R9B) marked 21!

Pages

online courses