Exotic menu of the vegetarian: What unusual vegetarian dishes exist in traditional national cuisines of the world?
Exotic menu of the vegetarian
Hummus (pea paste)
Origin: Middle East
Structure : Chick-pea (large peas), vegetable oil (a cold extraction, for example, olive), lemon juice, sesame (sesame) paste - takhin (sesame frays with kuminy and sesame oil is added), spices (ground kumin, Chile, parsley, salt)
the Principle of preparation: We do of boiled chick-pea of mashed potatoes (the blender or the masher), we add other ingredients to weight and we mix - we shake up. The more vegetable oil, the vozdushny. But if sesame oil is added - it is necessary to be accurater, it rather heavy - bitter. We scoop only an unleavened wheat cake piece, but not a spoon :)
of the Variation: my friend did green lentil paste with a large number of butter. :)
Marzipan (sweets from almond meal)is very tasty
the Origin : Europe
Structure : Almonds sweet and bitter, icing sugar (or fructose powder)
Principle of preparation : Almonds are dried and pounded in flour - powder. Undertakes sweet and a little bitter almonds more often (bitter almonds add original “ marzipan “ taste). Icing sugar is added to flour. It is possible to spray a spray on mix water (very little), at the same time mixing that more viscous dough turned out. It is possible to form various figures
of the Variation of the test : It is possible to kotovit marzipans and from other nuts. Ready figures can be painted with food dyes. It is possible to add the crushed candied fruits, dried fruits ground in spice powder (cinnamon, cardamom, ginger), pink water, syrups to marzipans. Instead of bitter almonds it is possible to use kernels of peach or apricot stones.
Origin : Japan
Structure: Miso - paste, water, mushrooms or tofu,
vegetables the Principle of preparation : Vegetables (and mushrooms) cook in the boiling water to readiness. Tofu and miso - paste can be added at the end of preparation of soup. Tofu (soy cheese) can be fried previously as, in other, and some vegetables (if you use onions, carrots, etc.) . Miso - paste - a surprising product of fermentation of soybeans. It salty also gives a taste basis miso - soup. Miso is protein-rich, the vitamins of group B, lecithin, glyutaminovy acid, the enzymes helping assimilation of food and helping work of intestines.
of the Variation : Vegetables can be different: potatoes, carrots, cabbage, onions, vegetable marrows, eggplants, daikon... Mushrooms - such as to a shiitaka, a hint (similar to honey agarics) or even champignons. Seaweed - sea cabbage can be used. Miso - paste is also the most different: white, red, yellow, black... Kinds of soup miso also huge number on different indicators. On a consistence: a fine crushing, aray miso (with not ground parts of beans). On additives: mug - miso (miso with wheat addition), a coma - miso (with rice addition), mother - miso (with addition of beans of different grades)... Miso is sensitive to boiling therefore it is recommended or to add her right at the end, or not to bring soup to boiling (if other components of soup do not demand boiling - such as tofu or marinated mushrooms)