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The world changes when meat is removed from your diet.
Whether you decide to follow a vegetarian diet for health, religious or moral reasons, being mindful about your food choices being educated and balanced must certainly become a constant priority.
A positive for all, meat-eater or non-meat eater, is that today we are far more aware of and can access a broader variety of food to put on our tables. This has to be a good thing.
But how many of us take advantage of and embrace this abundance?
Learning how to cook ‘vegetarian’ means, for meat eaters that animal protein may cease to be the main reason for your choice of meals. Matt Wilkinson in his very good book ‘Mr Wilkinson’s Favourite Vegetables’ says “I build my dish around what vegetables are in season because this is when they will be the cheapest, most readily available and most importantly, taste the best’. He then adds his protein choice. Non-meat components when chosen and cooked thoughtfully can, without a doubt offer as much pleasure, texture and flavour as the meat fish or poultry in a dish.
We all are aware, a diet of soft drinks, take-away pizza and desserts is technically ‘vegetarian.’ But as for your health, this sort of vegetarian diet is a killer. Vegetables, pulses along with ancient grains and seeds offer a bewildering and enjoyable array of options.
When eating out, I’m often drawn to the menu items displaying a ‘V’ as they seem sort-of more inventive. I love learning as I eat. So to choose a dish which has unknown ingredients or a method of cooking I’m new to, makes eating more exciting. I can then share what I’ve learned with participants in class.
As I was searching for some good recipes to share for this post, I discovered a new cooking method for me – ‘agebitashi’. It’s a Japanese description for food that is firstly fried and then served in broth. Interesting. Not sure it will feature in a class anytime soon, but something I now know about!
Our vegetarian class options are not only for people who have chosen to eat meat-free. The learning is just as important for meat-eaters and I can assure you they’ll open your eyes to an expanded world of deliciousness.
Take a look and if you like, join us we can inspire you to add some variety to your meals, improve health (there is always room for improvement) and energize interest in your daily cooking.
Heavenly Vegetarian | The Natural Cook | Mindful Eating| Italian Obsession Pasta, Pizza and Gnocchi
For further inspiration, take a look at The Guardian newspapers 20 Best Vegetarian Recipes . Some great chefs/cooks in this selection including the immensely brilliant Yottam Ottolenghi, Skye Gingell and Nigel Slater. Kimchi Fried Rice and Carrot Romesco with Polenta caught my eye. Gonna give them a try. Enjoy.
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TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running
TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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