I used to hate eggplant but since my Italian friend showed the real art of cooking, my perception changed and I am trying to change the perception of Eggplant haters. The origin of Eggplant goes back to India. Arabians brought it to the Middle East and Moors brought it to Spain in 1300s. Chinese Agricultural texts also show the evidence of its existence in China. It was only during early 19th century Eggplant reached United States via famous Botanist Thomas Jefferson.

It may be surprising fact that eggplant comes under the families of berries. Many people loathe it due to inappropriate and traditional cooking method. The delicate character if taken care can become ambrosia in the hands of knowledgeable.

The Beneficial factors for health are:
•    Rich in fiber makes it easy to digest and fight against coronary heart disease.
•    The Phytonutrients act as antioxidant preventing premature ageing and wrinkles.
•    Contains potassium which balances salty palate and prevents dehydration.
•    Regulates Blood Pressure to a healthy level.
•    Antioxidant Nasunin prevents brain cell membrane damage.

Precautions to be taken while cooking
•    The larger and mature eggplant tastes bitter.
•    If you rub the salt on eggplant make sure to wipe it with hand or clean kitchen cloth.
•    While frying make sure to coat with flour or breadcrumbs to make it less greasy inside.
•    Cook until it looks golden brown to preserve its taste at best.
•    Eggplant stored in refrigerator packaged in plastic bag has longer self life.
•    While baking make sure to punch holes in it so that it won’t burst.
•    When making curry, stew or soups, always add eggplants when it is about to boil.
•    Make sure to sauté eggplant by itself before you add into curry, stew or soups. >>Read More

How to choose mushrooms?

•    Always buy mushroom from reliable source or reputed stores.
•    Make sure it is fresh and has no brown spots or any hole on it.
•    Mushroom should always be cooked and never to be eaten raw.
•    Even though it is not poisonous, raw mushroom can make your bowl loose.
•    The fresh mushroom texture should be soft and spongy

Cooking tips:

•    Never peel a mushroom.
•    Always wipe it with clean cloth first.
•    Trim stem part only.
•    Mushroom tastes better with butter rather than oil.
•    Best method to cook mushroom is sautéing, roasting, grilling and broiling.
•    Avoid heavy spices while cooking mushrooms.
•    Mushroom tastes simply best with shallots, garlic, salt and pepper.

2 - 3 tablespoons olive oil
2 medium onions
1 large or 2 medium peppers, either bell or red
1-2 teaspoon grated fresh ginger
1 can coconut milk
3 tablespoons Thai red curry paste
1 cup textured soy protein chunks (rehydrated with 1 cup boiling water)
2-3 tablespoon dry-roasted peanuts
fresh chopped cilantro
Hot chili sauce

Method

Heat oil in a large wok or frying pan.  Peel and roughly chop onions. Core peppers and slice into strips. Peel and grate fresh ginger. Sauté onions in olive oil until they begin to soften; add peppers and ginger, cooking gently till vegetables are tender. Add textured soy protein cubes, coconut milk, and red curry paste. Simmer for 30 minutes over moderate heat, stirring occasionally.  Serve with white or brown rice.  Garnish, if you like, with peanuts and cilantro. Serve with hot sauce.

Variety is the Key to a Healthy You

Probably the most frequent questions for teenage vegetarians are about the nutritional adequacy of their food choices. A vegetarian diet can be enjoyed by people of all ages. The key to a healthy vegetarian diet is variety. A healthy, varied vegetarian diet includes fruits, vegetables, plenty of leafy greens, whole grain products, nuts, seeds and legumes. Some vegetarians also choose to eat dairy products.

Teenage vegetarians have nutritional needs that are the same as any other teenager. The years between 13 and 19 are times of especially rapid growth and change. Nutritional needs are high during these years. The nutrients you will probably be asked about the most are protein, calcium, iron, and vitamin B12.

Important Nutrients for Vegetarian Teenagers

Cow’s milk and low fat cheese are protein sources; however, beans, breads, cereals, nuts, peanut butter, tofu, and soy milk are also some foods that are especially good sources of protein. Only fruits, fats, and alcohol do not provide much protein, and so a diet based only on these foods would have a good chance of being too low in protein.

It is not necessary to plan combinations of foods to obtain enough protein or amino acids (components of protein). A mixture of plant proteins eaten throughout the day will provide enough essential amino acids. >>Read More

Method
•    Cook or microwave 4 medium red-skinned potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks.
•    Cut tofu into 3/4- to l-inch-thick slices and press between paper towels or a clean tea-towel to remove some of the moisture.
•    After pressing, cut into 3/4- to 1-inch dice. Marinate in Sweet and Savory Grilling Sauce for 30 minutes.
•    Alternate tofu and potato chunks with red pepper pieces on skewers.
•    Prepare grill. Brush the skewered ingredients with additional sauce or marinade used.
•    Grill, turning carefully, until touched with charred spots, about 10 minutes total.

Method
•    Slice the eggplants 1/2-inch thick and peel. Salt them and let stand in a colander for 30 minutes, then rinse well.
•    Prepare grill. Brush the eggplant slices generously on both sides with Teriyaki Marinade.
•    Grill on each side until nicely browned and tender (5 to 10 minutes on each side, depending on the heat of the coals).
•    Remove and let cool slightly on a cutting surface. Cut into strips and place in a serving container.
•    Add enough additional Teriyaki Sauce to moisten and flavor the eggplant to taste.
•    Sprinkle the top with the red pepper dice and sesame seeds

TERIYAKI MARINADE

Makes: about 1 cup

•    1/4 cup soy sauce or tamari
•    1/4 cup sake or white wine
•    2 tablespoons light olive oil
•    2 teaspoons dark sesame oil
•    3 tablespoons light brown sugar
•    2 tablespoons rice vinegar or white wine vinegar
•    1 to 2 cloves crushed or minced garlic
•    1 teaspoon freshly grated ginger
Combine all the ingredients in a small container. Let stand until the sugar is dissolved. When brushing on foods, swirl the mixture often with the brush to keep combined

The first rule of thumb when barbecuing for vegetarians is that veggies are not just a sideshow anymore. Don’t doom yourself to pick and choose among the sides to make your meals. A short-list of the easiest to prepare, and most popular vegetables would include potatoes, corn, tomatoes, and zucchini. If you’re willing to put in a little more effort, you can even grill paneer and tofu with capsicum. Prepare a bowl of pasta to accompany grilled veggies beside other side dishes.

The second tip for a vegetarian-friendly barbecue is presentation. While a pile of juicy steaks thrown on a platter straight from the grill may look tempting, a pound of potatoes doesn’t quite have the same appeal. You may be surprised how tempting a plate of Stuffed Tomatoes looks with a sprig of fresh herbs and a sprinkling of balsamic vinegar, grated cheese, or drizzled oil. Let your creative juices flow freely, and watch how mouth-watering the vegetarian alternative suddenly becomes.

The other important factor is to choose quality vegetables. Check out your neighborhood farmer’s farm or a vegetable stand. Of course, the best place to get vegetables is straight out of the garden. For other stuffs like Paneer and Tofu, remember to buy fresh ones.