Food for the Vegetarian by Aida Karaoglan
Book Description
Lebanon’s cuisine draws from a culinary history truly unlike any other in the world. This healthy and wholesome diet is a reflection of Lebanon’s unique interaction with Babylonians, Phoenicians, Egyptians, Greeks, Romans, Persians, Byzantines, Turks, and more recently, Europeans.
This tantalizing collection of vegetarian recipes-passed down from mother to daughter, generation after generation-has been carefully collected from the rural villages of Lebanon, patiently tested and adapted to Western kitchens.
Accompanied by colorful photographs, these tempting and delicious dishes are straightforward and easy to prepare. They offer exotic alternatives to those wishing to rely more on plant protein and less on meat protein.
Who is this book written for?
It says the dishes suit people who want to rely more on plant protein and less on meat protein.
What kind of book is Food for the Vegetarian?
The description presents Lebanese cuisine as drawing on a culinary history shaped by contact with Babylonians, Phoenicians, Egyptians, Greeks, Romans, Persians, Byzantines, Turks and more recently Europeans.
What recipes can I expect?
The recipes are described as passed down from mother to daughter, collected from the rural villages of Lebanon, and tested and adapted to Western kitchens. The dishes come with colorful photographs.
Who is the author?
The title credits Aida Karaoglan as the author.
Do I need experience to use it?
The description calls the dishes “straightforward and easy to prepare”.
Everything above comes from the book description on its Amazon page.
What is special about Levantine vegetable and legume dishes?
Eastern Mediterranean cooking features chickpeas, lentils, fava beans, wheat, olive oil, lemon, garlic, tahini and herbs. These are plant foods that fit the pattern of the Harvard Nutrition Source review of the Mediterranean diet Mediterranean diet, and legumes are the backbone of many mezze dishes.
Chickpeas and lentils are inexpensive sources of protein and fibre. Tinned versions are convenient, but rinsing them reduces added salt. Hummus and similar dips keep for a few days in the fridge, and sesame paste is energy-dense, so watch portions.
Sesame is a common allergen, and people with an allergy should avoid it. Bulgur and freekeh are wheat products and contain gluten.
Cook dried beans thoroughly, and cool and refrigerate dishes promptly, following the USDA Food Safety and Inspection Service guide to leftovers advice that leftovers go into the fridge within two hours and keep for three to four days.
Related on this blog: Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats and Diet and Fitness: How Carbs, Fat and Protein Fit Together
Book: Food for the Vegetarian by Aida Karaoglan
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