Vegetarian food – no limitations on creativity!

Look at any top 5 vegetarian recipes in any category! They would be visions of verdant beauty, glistening with crunchy vegerables or grains of rice or may be it could be a soup or bread. But what is this really undermines the greens? How is that there are umpteen tales about making vegetables exciting and converting nightmares into dreams? Give me a chance to help one bring about a paradigm shift and talk more about The Greens and Company.

Greens can be treats:
Ideally one should have a vegetable patch for these. Fresh from the soil the vitamins are intact and once detached, a green like spinach starts to lose as much as 40 % of vitamin C in a day. And when cooked the loss is considerable. In any case, the greens like cabbage, lettuce, endive also have Vitamin A in the form of carotene. This vitamin is not water soluble and will resist the heat of cooking to a great extent. Another goody in greens is Vitamin B1 (thiamine). A pinch of bicarbonate of soda innocently added to cook the greens faster destroys this vitamin. Mineral elements and small amounts of second class protein is present in green vegetables. Probably the most important point of value green vegetables give to our diet is being the suppliers of indigestible cellulose or roughage which stimulates the muscles of digestive tract and has a laxative effect. Try this perfectly cooked Aloo Palak Methi.
Rooting for the undergrounders:
When roots and tubers are discussed, their role is seemingly similar to the greens in providing roughage to the diet. But one thing is surely different. This category has probably the most tolerated of vegetables: the potato. A person is likely to go weak-kneed at the sight of French fries! Potatoes are starchy fare and the calories are quite unfair to the body weight. All in all, potatoes in most homes are a necessary evil! I am sure that when it comes to counting the top 5 vegetarian recipes, something made with potatoes will be there!
Carrots are exceptional for they have large amounts of vitamin A in the form of carotene.
The star player in many a mixed salad, carrots are certainly not given impartial treatment. Being rich in sugar content, carrots joins hands with beetroot and onions on this account. The tart flavour of radish and turnip sees their name in the list of selectives. For ideas click on Dal ShorbaMooli Saag.
As we take you around the goodness of vegetables some more, know that our search for the top 5 vegetarian recipes will continue.

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