National Vegetarian Month: How to Make Your Fave Recipes Vegetarian-Friendly
I don’t consider myself to be vegetarian, but I do enjoy eating vegetarian dishes because most of the time, they are a lot healthier than traditional dishes. Since October is National Vegetarian Month, I’ll be sharing a new recipe or tip each week to celebrate.
To kick things off, here are a few key basics that will help you make your favorite recipes vegetarian and vegan-friendly:
– You can almost always use extra-firm tofu instead of any meat, poultry, or fish, in an equivalent weight. You can almost always prepare it exactly the same way–marinated, seasoned, grilled, fried, baked, sautéed, and so on. It will soak up the flavors of the other ingredients better and have a meatier texture if it is well drained before marinating or cooking. Open and drain the water, then blot the tofu with paper towels. For even better drainage, wrap it in more paper towels and weigh it down with a cutting board for about ten minutes.
– If you want to leave eggs out of your baking, you can buy egg replacement powder or substitute about ¼ cup of mashed banana, plain yogurt, or applesauce per egg. Experiment to see what works in any given recipe. This doesn’t always work, so experiment with care.
– 1 cup milk can be any milk: cow, soy, rice, almond, and so forth.
– 1 cup yogurt can be low-fat Fage brand or any other Greek yogurt, or soy yogurt.
– You can always substitute soy or rice cheese for regular cheese. Nondairy cheese is very processed, but I still use it because I don’t like to eat a lot of dairy. Find what you like and what you are willing to try.
These tips originally appeared in The Skinnygirl Dish by Bethenny Frankel, available on Amazon.com.