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=                         Vegetarian_cuisine                         =
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                            Introduction
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Vegetarian cuisine is based on food that meets vegetarian standards by
not including meat and animal tissue products (such as gelatin or
animal-derived rennet).


                      Common vegetarian foods
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Vegetarian cuisine includes consumption of foods containing vegetable
protein, vitamin B12, and other nutrients. Food regarded as suitable
for all vegetarians (including vegans) typically includes:
* Cereals/grains: barley, buckwheat, corn, fonio, hempseed, maize,
millet, oats, quinoa, rice, rye, sorghum, triticale, wheat; derived
products such as flour (dough, bread, baked goods, cornflakes,
dumplings, granola, Muesli, pasta etc.).
* Vegetables (fresh, canned, frozen, pureed, dried or pickled);
derived products such as vegetable sauces like chili sauce and
vegetable oils.
* Edible fungi (fresh, canned, dried or pickled). Edible fungi include
some mushrooms and cultured microfungi which can be involved in
fermentation of food (yeasts and moulds) such as 'Aspergillus oryzae'
and 'Fusarium venenatum', although fungi is rarely considered
non-vegetarian due to it not being a plant.
* Fruit (fresh, canned, frozen, pureed, candied or dried); derived
products such as jam and marmalade.
* Legumes: beans (including soybeans and soy products such as miso,
edamame, soy milk, soy yogurt, tempeh, tofu and TVP), chickpeas,
lentils, peas, peanuts; derived products such as peanut butter.
* Tree nuts and seeds; derived products such as nut butter.
* Herbs, spices and wild greens such as dandelion, sorrel or nettle.
* Meat analogues, which mimic the taste, texture, and appearance of
meat and are often used in recipes that traditionally contained meat.
* Other foods such as seaweed-derived products such as agar, which has
the same function as animal-bone-derived gelatin.
* Beverages such as beer,  coffee, hot chocolate, lemonade, tea or
wine--although some beers and wines may have elements of animal
products as fining agents including fish bladders, egg whites, gelatin
and skim milk.
Foods not suitable for vegans, but acceptable for some other types of
vegetarians:
* Dairy products (butter, cheese (except for cheese containing rennet
of animal origin), milk, yogurt (excluding yogurt made with gelatin)
etc.) -eaten by lacto-ovo vegetarians and lacto vegetarians.
* Eggs - eaten by lacto-ovo vegetarians and ovo-vegetarians
* Honey

Vegetarians by definition cannot consume meat or animal tissue
products, with no other universally adopted change in their diet.
However, in practice, compared to non-vegetarians, vegetarians on
average have an increased consumption of:

* Fruits
* Vegetables
* Avocados
* Non-fried potatoes
* Whole grains
* Legumes
* Soy foods
* Nuts
* Seeds

In comparison to non-vegetarians, practicing vegetarians on average
have a decreased consumption of:

* Dairy products
* Eggs
* Refined grains
* Added fats
* Sweets
* Snacks
* Non-water (often sweetened) beverages

This difference is observed, but is not required to be vegetarian.
Nevertheless, it is relevant when considering research into the health
effects of adopting a vegetarian diet. A diet consisting only of sugar
candies, for example, while technically also vegetarian, would be
expected to have a much different outcome for health compared to what
is called "a vegetarian diet" culturally and what is most commonly
adopted by vegetarians. It is also important to note that overeating
occurs because of a misconception of hunger. By changing your
perspective on calories verses nutrients, it becomes much easier to
adapt to the healthier lifestyle of vegetarianism.


                   Traditional vegetarian cuisine
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These are some of the most common dishes that vegetarians eat without
substitution of ingredients. Such dishes include, from breakfasts to
dinnertime desserts:

* Traditionally, Brahmin cuisines in most parts of India, except Jammu
and Kashmir, Odisha and West Bengal, are strictly vegetarian. Onion
and garlic is not eaten in a strict sattvic and lacto vegetarian diet.
* Gujarati cuisine and Rajasthani cuisine from the states of Gujarat
and Rajasthan are predominantly vegetarian.
* Many bean, pasta, potato, rice, and bulgur/couscous dishes, stews,
soups and stir-fries.
* Cereals and oatmeal, granola bars, etc.
* Fresh fruit and most salads
* Potato salad, baba ganoush, pita-wraps or burrito -wraps, vegetable
pilafs, baked potatoes or fried potato-skins with various toppings,
corn on the cob, smoothies
* Many sandwiches, such as cheese on toast, and cold sandwiches
including roasted eggplant, mushrooms, bell peppers, cheeses, avocado
and other sandwich ingredients
* Numerous side dishes, such as mashed potatoes, scalloped potatoes,
some bread stuffing, seasoned rice, and macaroni and cheese.
* Classical Buddhist cuisine in Asia served at temples and restaurants
with a green sign indicating vegetarian food only near temples. Onion
and garlic is not eaten in a strict Buddhist diet.


National cuisines
===================
* Chinese (and other East Asian) dishes based on the main ingredients
being mushroom, noodles, eggplant, string beans, broccoli, rice, tofu,
most tong sui or mixed vegetables.


* Georgian cuisine contains some vegetarian dishes. Lobio, lobiani,
ajapsandali, mchadi, pkhali and khinkali with mushroom filling are all
examples of Georgian dishes that are vegetarian. Eggplant (called
badrijani or badrijnis in Georgian) is used to make vegetarian dishes
such as nigvzinai badrijani (fried eggplant stuffed with walnut
paste), badrijnis borani (chopped and fried eggplant), badrijnis
khizilala (chopped eggplant with pomegranate seeds) and badrijani
mtsvanilit (fried eggplant with fresh herbs).
* Indian cuisine in Asia is replete with vegetarian dishes, many of
which can be traced to religious traditions (such as Jain and Hindu).
Gujarati cuisine of India is predominantly vegetarian among other
Indian cuisines: Gujarati thali is very famous among Indians. There
are many vegetarian Indian foods such as pakora, samosa, khichris,
Pulao, raitas, rasam, bengain bharta, chana masala, some kormas,
sambar, jalfrezis, saag aloo, subjis (vegetable dishes) such as bindi
subji, gobi subji, Punjabi chole, aloo matar and much South Indian
food such as dosas, idlis and vadas. Chapati and other wheat/maida
based breads like naan, roti parathas are often stuffed with
vegetarian items to make it a satisfying meal. Many Indian dishes also
qualify as vegan, though many others use honey or dairy.
**South Indian foods like sambar, rasam, koottu, karembadu, upma,
palya or taalimpu, kozhambu or koora, aviyal, olan, Kadala curry,
Theeyal, pulihora or puliyogare, Chammandi, Chutney, Chitranna, Bisi
Bele Bath, and breads like Appam, Puttu, pathiri, dosa, idli and vada.
* In Indonesia, vegetarianism is well served and represented, as there
are plenty selection of vegetarian dishes and meat substitutes. Dishes
such as gado-gado, karedok, ketoprak, pecel, urap, rujak and asinan
are vegetarian. However, for dishes that use peanut sauce, such as
'gado-gado, karedok' or 'ketoprak', might contains small amount of
shrimp paste for flavor. Served solely, 'gudeg' can be considered a
vegetarian food, since it consists of unripe jackfruit and coconut
milk. Fermented soy products, such as tempeh, tofu and 'oncom' are
prevalent as meat substitutes, as the source of protein. Most of
Indonesians do not practice strict vegetarianism and only consume
vegetables or vegetarian dishes for their taste, preference, economic
and health reasons. Nevertheless, there are small numbers of
Indonesian Buddhists who practice vegetarianism for religious reason.
* Japanese foods such as castella, dorayaki, edamame, name kojiru,
mochi, taiyaki, tempura,  vegetable sushi and wagashi. Miso soup is
made from fermented white or red soy bean paste, garnished with
scallions or seaweed. Although most traditional versions are made from
fish stock (dashi), it can be made with vegetable stock as well.
* Korean cuisine has some dishes that are often vegetarian. One
example is bibimbap, which is rice with mixed vegetables.  Sometimes
this dish contains beef or other non-vegetarian ingredients. Another
Korean food which is sometimes vegetarian is jeon, in which
ingredients (most commonly vegetables and/or seafood) are coated in a
flour and egg batter and then pan-fried in oil.
* Cuisine of the Mediterranean such as tumbet and many polentas and
tapas dishes.
* Mexican foods such as salsa and guacamole with chips, rice and bean
burritos (without lard in the refried beans or chicken fat in the
rice), huevos rancheros, veggie burrito, many quesadillas, bean tacos,
some chilaquiles and bean-pies, chili sin carne, black beans with
rice, some chiles rellenos, cheese enchiladas and vegetable fajitas.
* Italian foods such as most pastas, many pizzas, bruschetta,
caponata, crostini, eggplant parmigiana, Polenta  and many risottos.
* Continental cuisine such as braised leeks with olives and parsley,
ratatouille, many quiches, sauteed Brussels sprouts with mushrooms,
sauteed Swiss chard, squash and vegetable-stuffed mushrooms.
* In Germany, Frankfurt green sauce, Klöße with vegetarian sauces
(e.g., Chanterelle), cheese or vegetable stuffed Maultaschen,
combinations of quark, spinach, potatoes and herbs provide some
traditional vegetarian summer dishes. Traditionally on Fridays,
southern Germany broad variety of sweet dishes may be served as a main
course, such as Germknödel and Dampfnudel. Potato soup and plum cake
are traditional Friday dishes in the Palatinate. Brenntar in Swabia,
it is made of roasted flour, usually spelt flour or oat flour.
* Many Greek and Balkan dishes, such as briam, dolmas (when made
without minced meat), fasolada, gemista, vegetable based moussaka and
spanakopita.
* Russian cuisine developed a significant vegetarian tradition in
czarist time, based on the example of Leo Tolstoy. The orthodox
tradition of separating meat and vegetables and as well between
specific meals for fasting and other holidays contributed to a rich
variety of vegetarian dishes in Russia and Slavic countries, such as
soups (vegetable borscht, shchi, okroshka), pirogi, blini, vareniki,
kasha, buckwheat, fermented and pickled vegetables, etc.
* Many Ethiopian dishes such as injeera or Ethiopian vegetable sauces
or chillies.
* Mideastern food such as falafel, hummus (mashed chick peas), tahini
(ground sesame seeds), minted-yogurts, and couscous.
** Egyptian cuisine in particular is rich in vegetarian foods. For
reasons ranging from economics to the religious practices of the
Coptic Orthodox Church, most Egyptian dishes rely on beans and
vegetables: the national dishes, kushari and ful medames, are entirely
vegetarian, as are usually the assorted vegetable casseroles that
characterize the typical Egyptian meal.
* Many dishes in Thai cuisine can be made vegetarian if the main
protein element is substituted by a vegetarian alternative such as
tofu. This includes dishes such as 'phat khi mao' and, if a vegetarian
shrimp paste and fish sauce substitute is used, many Thai curries.
Venues serving vegetarian Buddhist cuisine ('ahan che'; ) can be found
all over Thailand.
* Creole and Southern foods such as hush puppies, okra patties, rice
and beans, or sauteed kale or collards, if not cooked with the
traditional pork fat or meat stock.
* Some Welsh recipes, including Glamorgan sausages, laverbread and
Welsh rarebit.


Desserts and sweets
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Most desserts, including pies, cobblers, cakes, brownies, cookies,
truffles, Rice Krispie treats (from gelatin-free marshmallows or
marshmallow fluff), peanut butter treats, pudding, rice pudding, ice
cream, crème brulée, etc., are free of meat and fish and are suitable
for ovo-lacto vegetarians. Eastern confectionery and desserts, such as
halva and Turkish delight, are mostly vegan, while others such as
baklava (which often contains butter) are lacto vegetarian. Indian
desserts and sweets are mostly vegetarian like peda, barfi, gulab
jamun, shrikhand, basundi, kaju katri, rasgulla, cham cham, rajbhog,
etc. Indian sweets are mostly made from milk products and are thus
lacto vegetarian; dry fruit-based sweets are vegan.


                        Commercial products
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Commercial products marketed towards vegetarians are available in most
countries, though their quantity and variety can vary. For example, in
Australia, a wide range of vegetarian products are available in most
supermarkets. Furthermore, a vegetarian shopping guide is provided by
[https://vegsoc.org.au/ Vegetarian/Vegan Society of Queensland]. The
largest market for vegetarian foods is India, with official
governmental laws regulating the "vegetarian" and "non vegetarian"
labels.


                          Health research
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Vegetarian diets are under preliminary research for their possible
effects on long-term health. Dietary patterns were evaluated along
with their relationship with metabolic risk factors and metabolic
syndrome. A cross-sectional analysis of 773 subjects including 35%
vegetarians, 16% semi-vegetarians, and 49% non-vegetarians found that
a vegetarian dietary pattern is associated significantly with lower
means for all metabolic risk factors except HDL, and a lower risk of
metabolic syndromes when compared to non-vegetarian diets. Metabolic
risk factors include HDL, triglycerides, glucose, systolic blood
pressure, diastolic blood pressure, waist circumference, and body mass
index. Adventist Study 2 (AHS-2) compared mean consumption of each
food group for vegetarian patterns compared to non-vegetarian
patterns.


                              See also
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* Indian vegetarian cuisine
* Chinese Buddhist cuisine
* Korean vegetarian cuisine
* Veganism
* List of meat substitutes
* List of vegetable dishes
* List of vegetarian restaurants
* List of vegetarian and vegan companies
* 'South Asian Veggie Table' - Vegetarian cooking television show
* 'Vegetarian Cooking for Everyone'
* Vegetarian and vegan symbolism


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Original Article: http://en.wikipedia.org/wiki/Vegetarian_cuisine