I have been a vegetarian for 2.5 years. I find most of my inspiration comes from being cognitive of the benefits and accents of fresh ingredients. I read magazines as yours and also follow food programs to see how you can incorporate my ideas into seasonal produce. I think that fresh herbs and spice can make almost any vegetable shine. I try to avoid canned products, limit sodium, eat in moderation. I enjoy cooking as an event. It is about research, shopping, preparing, cooking, dining. To me, the inspiration comes from being creative, showcasing each ingredient and making a dish that is unique. That is why I enjoy your site/magazine.
05/08/2012 - 1:14pm
I use bake free spring roll wrappers and sauce to give the children vegetarian meals that taste like a real treat. They love tasting food from other cultures and I make a different salad or foood from a different country that they pick. It makes eating fun!
05/08/2012 - 3:07pm
My grandmother translated and wrote down her Native American grandmother's "go to" meal....."to your pot of greens, add the days' left over meat, check the cooked beans stored in your baskets and add any that are okay. Than see if you have left over pumpkin; mash that and add it with water." That's not my go to meal, but it is similar to one of my favorite easy vegetarian and always delicious meals: chili. My family can eat chili several days a week. My favorite ethnic cuisine, however, isn't Mexican. Just as my French Canadian ancestors developed wonderful recipes and traditions around pork, the ancestors of my favorite cuisine developed rich and complex meals reflecting their local ingredients and customs. That is Indian cuisine, the cuisine that helped me relish eating vegetarian meals.
05/09/2012 - 9:14pm
I tend to go asian- SE Asian cuisines are varied and very flavorful-and diverese. For me this includes Thai, Vietnaese,and Indian cuisines, for instance.