Not what you asked but you’ll still like it: you should try chickpea pasta! Just don’t overlook it and it’s awesome!
Another vegetarian cooking tip you didn’t ask for: cook with more fat! Meat has a shiiiiiiitload of fat in it, even the “lean” stuff. You will feel much more satisfied with vegetarian meals if you just use more oil. And you will still be eating less fat than with meat.
For the longest time, I avoided vegetarian dishes and ingredients like tofu. Was introduced to Indian food - the meat options were delicious, but then I tried the paneer version, and holy fuck. The revelation that meat is infact entirely unnecessary to make a dish taste absolutely amazing was a game changer. Like owning a manual car and just assuming 1st and reverse were the only two gears - then suddenly discovering 2nd+, despite them having literally just been right infront of me in plain sight the whole time.
Morale of the story is that I (finally) learned to appreciate vegetarian cooking on its own culinary merit… there are a lot of idealogical and ecological reasons to go vegetarian or vegan or w/e, but those usually take the spotlight (I mean… because they’re actually important), but another less-touted angle is that it’s just fucking delicious.
So, vegetarian cooking tips are nothing to scoff at!
Anyway, chickpea pasta… I didn’t know that was a thing - I’ll keep an out for it. I’m wondering if I might have actually had it though and not actually known what it was. A coworker brought some pasta in for a potluck, and it had an unusually gummy texture, and just a little bit of grit they same way hummus has. I never did ask what it was, but it was good stuff. It was more dense and chewy than regular pasta, which I’ve always found to be a satisfying combo in food.
Not what you asked but you’ll still like it: you should try chickpea pasta! Just don’t overlook it and it’s awesome!
Another vegetarian cooking tip you didn’t ask for: cook with more fat! Meat has a shiiiiiiitload of fat in it, even the “lean” stuff. You will feel much more satisfied with vegetarian meals if you just use more oil. And you will still be eating less fat than with meat.
For the longest time, I avoided vegetarian dishes and ingredients like tofu. Was introduced to Indian food - the meat options were delicious, but then I tried the paneer version, and holy fuck. The revelation that meat is infact entirely unnecessary to make a dish taste absolutely amazing was a game changer. Like owning a manual car and just assuming 1st and reverse were the only two gears - then suddenly discovering 2nd+, despite them having literally just been right infront of me in plain sight the whole time.
Morale of the story is that I (finally) learned to appreciate vegetarian cooking on its own culinary merit… there are a lot of idealogical and ecological reasons to go vegetarian or vegan or w/e, but those usually take the spotlight (I mean… because they’re actually important), but another less-touted angle is that it’s just fucking delicious.
So, vegetarian cooking tips are nothing to scoff at!
Anyway, chickpea pasta… I didn’t know that was a thing - I’ll keep an out for it. I’m wondering if I might have actually had it though and not actually known what it was. A coworker brought some pasta in for a potluck, and it had an unusually gummy texture, and just a little bit of grit they same way hummus has. I never did ask what it was, but it was good stuff. It was more dense and chewy than regular pasta, which I’ve always found to be a satisfying combo in food.
Falafel is so damn easy to make vegan. And delicious.