Vegetarian cuisine

The Vegetarian cuisine refers to a diet and its food, which, with the exception of dairy products, eggs and possibly honey, deliberately avoided animal foods. While the philosophical term vegetarianism has emerged as such only in England in the 19th century, there are similar diets considerably longer. You go in addition to individual values, food taboos and food and health teachings back on specifications of religions and religious denominations, which permanently or temporarily promote abstinence from meat.

With the adjective Vegetarian Traditional meals are also referred to, which were modified by omitting animal products or the use of various meat substitutes.

An ovo - lacto - vegetarian diet refers addition to plant foods in addition an egg and dairy products, ovo -vegetarian or lacto - vegetarian food only eggs or only dairy products.

In the strictly vegetarian cuisine vegan cuisine or all products of animal origin are omitted. Vegans try to get as far as possible in their lifestyle without animal products. The health effects of such a diet are controversial.

Historical and regional backgrounds

In addition to health and ethical- moral causes Albert Wirz have shown that the trend towards vegetarianism before the First World War in response to the induced by the former industrialization and globalization breaks. In addition to frequent rejection of meat, different preparation methods have been touted as among the various teachings of the raw food diet or whole food nutrition. For the purposes of Pierre Bourdieu's major work The subtle differences there are taste preferences as cultural and social means of distinction of different social groups. The modern vegetarianism came from parts of the upper classes who mocked popularly known as " kohlrabi Apostles", combined ideas from eating and body with a general critique of civilization and approaches to a broad reform of life. Here, the German -speaking countries had played an important role. In Dresden in 1908 was the establishment of the International Vegetarian Union (IVU ) instead. The German 1867 Founded in the Thuringian Nordhausen vegetarians Confederation provided represents the world's second oldest vegetarian organization

Peter Brang According played in Czarist Russia vegetarian cuisine, restaurants and appropriate associations also an important political role, as a vegetarian lifestyle modeled after Tolstoy was considered a mark of intellectual political opposition. The old Russian cuisine between meat and vegetables and fasting ( vegetarian, fungi and fish) and festival dishes already separated (meat, butter, eggs, milk) and had a variety of dishes suitable for vegetarians on.

German and regional vegetarian kitchens

Classical representatives of the German cuisine warn make vegetarian dishes as " malnutrition ". Many southern German traditional vegetarian entrees go back to the custom of offering a meatless main dish during Lent and on fast days. Widespread and recommended is the combination of starchy foods such as potatoes and flour along with cheese and eggs as a protein source instead of meat, as in cheese fondue, cheese spaetzle, vegetarian Baeckeoffe or Gaisburger march and courts.

The modern vegetarian cuisine differs from the traditional meat dishes not only by the ingredients, but sat down early on against a meatless and Fast Food also altered by preparation methods and dosage forms from. Restaurants, which are only strictly offer vegetarian or vegan cuisine purely distributed in Germany still little. The Zerwirk in Munich has it caused an international sensation. Corresponding chefs like Chad Sarno are less interested in a pure replacement of animal products by others, but pay particular attention to one of, inter alia, the molecular kitchen ajar preparation to enhance the taste experience special.

International spread of vegetarian cuisine

A variety of cuisines like Italian kitchen also have a number of adaptable for vegetarians or suitable dishes. Here, antipasti, pasta and pizza dishes are valid only as a starter in a full menu sequence as they are served in vegetarian cuisine as well as the simple and everyday catering kitchen as a stand- up main dishes.

Similarly, a variety of meatless dishes, entrees and vegetable dishes from Asian kitchens and oriental cuisines for the needs of vegetarians to be adapted. These dishes from the vegetarian cuisine can be found growing as a section in the classic menu cards.

An interest in quality- full of vegetarian cuisine as well as discerning expresses itself in the appearance of some vegetarian restaurants in German tourist guides like the Schlemmer Atlas from. In the top restaurants are with the exception of a few pioneers such as Alain Passard, Hiltl and Pietro Leeman vegetarian chefs and their restaurants as good as not represented. For long- haul flights, a vegetarian dish belongs alongside traditional meat dishes often, but not always, the offer of the airplane food. Just provide some armies on military meal packages ( one-man packs) for vegetarians.

Ingredients for Meat Substitutes

Some plant foods are particularly suitable as a meat substitute. In addition to mushrooms as Cauliflower mushroom also includes cabbage and beet species, which can be prepared as a full entree. Adaptations of specialties from the German and Austrian cuisine provide vegetarian schnitzel from turnips and celery, and stews, such as vegetarian turnip stew dar.

In East and Southeast Asia, tofu and other soy products such as miso and Yuba as a source of protein, seasonings, cheese and meat substitutes were used traditionally. Different preparations such as Tofubratwürste, burgers or soy milk or smoked products are readily available. Seitan and Polenta preparations allow meat to be replaced by cereal products of similar consistency. Also, protein-rich legumes such as lentils, beans and peas and yeast products are processed as a meat substitute in spreads, since they contain as well as meat, high amounts of proteins.

For strict vegetarians, inter alia, avocado cream for meat and eggs are used in cold dishes, Nährhefeflocken as a substitute for cheese, replaced yeast extract as a substitute for meat extract and eggs with mashed bananas and tofu as well as an increased starchy meal or special egg replacement products industrially produced and nuts and vegetable oils used as vitamins and flavor carrier strengthened.