I became a vegetarian at around fourteen years old, fortunately for me my mother was an imaginative cook, back then there was nowhere near the variety for vegetarians as there is today. I didn't miss meat at all because of my mother's ingenuity and some of the tastiest food out there is vegetarian. Asian food consists of many vegetarian dishes, the use of vegetables, spices and herbs more than compensates for the lack of meat.
Due to experimenting at a young age with flavours and textures beyond meat and two veg I am fortunately the proud owner of a palette which enjoys and relishes many combinations of ingredients. I returned to eating meat and fish some years back although still in moderation, and my repertoire still includes many vegetarian dishes.
More and more people are moving towards a meat free diet and there is now plenty of variety and availability of meat free alternatives: quorn, soya-based products, vegetarian versions of most dishes, exotic vegetables..............
This week is national vegetarian week 19-25 May, for more information visit www.nationalvegetarianweek.org
Wagamama restaurants have become very popular here in the UK, they are modelled on the ramen bars which have been popular in Japan for many years, although they serve several meat and fish dishes you can also enjoy a very tasty vegetarian experience. Yasai gyoza dumplings, as photographed above, are tasty little morsels filled with vegetables and accompanied by a dipping sauce, just looking at them makes my mouth water! My other favourite is their signature dish: Wagamama ramen, simple ingredients simply prepared yet delivering oodles of flavour in a nutritious way.
Miso is a magical food. Made from soya beans and grain, it is similar to yoghurt in having living enzymes and has an almost mystical status in Japanese cuisine. Miso paste can now be found in most major supermarkets from Genmai miso, which is made with brown rice and is chunky and rich, to sweet white miso which is light and delicate, personal preference should be the deciding factor, experiment until you find a miso you like.
Easy ramen for beginners
Recipe
2 servings
4 cups vegetable stock
250g noodles (I like udon noodles as they hold their texture better in soupy liquid, Wagamama use ramen noodles, the choice of noodles is a matter of preference)
1 tablespoon soy sauce
4oz miso paste
2 garlic cloves, peeled and crushed
Large handful of beansprouts
1 chilli, finely chopped, optional
Dash of chilli oil, optional
Small bunch of spring onions, finely chopped to garnish
1 tablespoon corn flour (mix with a little cold water)
Fresh coriander
Combine vegetable stock and noodles in a large pan, cover and bring to the boil
Stir and break up the noodles
With a fork whisk in the miso paste until free of lumps
Reduce heat to low, add all other ingredients except spring onion and coriander
Simmer gently for 10 minutes
Serve into warm bowls and garnish with spring onions and chopped coriander
Once you've tried the basic ramen you can add various ingredients, the photo is of a ramen which included boneless, skinless chicken, you could add honeyed or barbecued pork, fish and seafood or tofu, the possibilities are endless.
'Think occasionally of the suffering of which you spare yourself the sight.'
- Albert Schweitzer
I think that's a very good quote and we should all heed it! The vast majority of people in society will and do eat animals, myself included, however, we have become blasé and indifferent, there's an adage that says: until we extend our circle of compassion to all living things, man will not himself find peace. Give vegetarianism a go this week and let me know in the comments section how you get on.
Love Donna xxxxx
No comments:
Post a Comment