Meatless Main Dishes Introductory Notes

Category: Wholefood Recipes

It may interest you to know that in one year, in the United Kingdom, over three million people turned vegetarian. Why? Animal disease! We are not trying to pose as prophets, but with animal diseases escalating throughout the world at an alarming rate, the time will soon be upon us when a vegetarian diet will be the only safe diet. Many believe that that time has already arrived.

Latest news out of the USA: (1) The symptoms of Mad Cow Disease only show up when cattle reach seven years of age. (2) All USA beef cattle are slaughtered at four years. (3) The symptoms of mad Cow disease are almost indistinguishable from Alzheimer’s disease. (4) In recent years there has been a huge escalation in people exhibiting Alzheimer’s like symptoms – currently over 500,000 in the USA. (5) Wildlife (deer etc) in the USA are now coming down with Mad Cow Disease at an alarming rate. Put these points together and we have a disaster-in-the-making.

The meatless main dishes herewith may be served in place of flesh foods. A nutritionally balanced meal would include one of these dishes plus a selection of vegetables or a salad – wherever applicable.

For the sake of simplicity and convenience we have taken pains to present recipes that are tasty, simple, easy to follow, and that do not depend heavily on speciality health products. While most of these recipes may be improved by the inclusion of such products, our goal has been to present recipes that will be of benefit to people who do not have access to such products.

Please feel free to print out any recipe page for ease of reference in future.

Helpful Notes

(1) Natural foods seldom combine in such a way as to make a dish unpalatable. We should also bear in mind that we can present the same dish in many different ways. Almost any recipe can be varied by using the basic recipe ingredients and rolling them in a cabbage leaf, baking them in a clam shell, or placing them in an egg-plant, zucchini, or tomato-shell – in which case the scooped-out pulp may be added to the basic recipe ingredients without much risk of spoiling the dish. In some cases, we might come up with a totally different taste sensation if we layered the ingredients in the baking-dish instead of mixing them together. Let your imagination run wild. Natural foods, properly flavored, usually combine well to make a delicious dish.

(2) Because most imitation meat products (meat analogs) contain a high level of hydrogenated fat and irritating spices, health conscious individuals would prefer to avoid such products and would rather rely on dishes such as those given herewith. These dishes might take a little more time to prepare, but they will give you much more time on earth. Meat substitutes that contain a high proportion of gluten are also not recommended. Gluten is a highly refined product that is known to clog the intestines. Gluten lacks fiber and is virtually worthless as far as food value is concerned.

(3) Frying is simply not a natural or a healthy way of preparing food. Rather bake, boil, steam or grill your food wherever possible. If you need to fry something, then you should only do so occasionally and you should only use natural unhydrogenated oils such as NC Olive Oil or NC Sesame Oil, and you should use the lowest temperature possible. Oil used for frying should never be used a second time. We recommend Vision Glassware Frying Pans and pots. Non-stick frying pans may be convenient but we do not recommend their use. Click here to read more about bio-friendly cookware.

(4) Those who are accustomed to highly spiced dishes (curries etc.) might find some of these recipes a little bland. For health reasons, we should educate the taste away from spicy, stimulating foods. Once our taste has adjusted to a less stimulating fare, recipes such as those that are here included will be most enjoyable. Once again, the reader is reminded that organically grown or home-grown produce is usually far more tasty and far more nutritious than produce grown on chemically fertilized soils.

(5) Those who are switching to a vegetarian diet, should make the change-over slowly by taking vegetarian meals every second day until the taste and the system have adapted to the less stimulating fare.

(6) Those who do not use dairy products, may simply use a substitute in the place of milk, cream and eggs, and similar results will be obtained.

(7) Tastier and more nutritious dishes are achieved if they are baked at 160ºC for ten to twenty minutes longer than the time suggested. Lower cooking temperatures are also recommended for sensitive individuals, insomniacs, and for the convalescing.

(8) Cream should never be heated to very high temperatures – as in frying. This converts the fat in the cream into an indigestible substance that will burden the digestive processes and cause insomnia in sensitive individuals.

(9) A dish can be made to look so much more appetizing by simply adding a little garnishing. For example, sliced hard-boiled egg, with a sprig of parsley in the middle of each slice, will do wonders to lift a dish that has a rather bland color.

10) Always remember that cooking destroys the enzymes in food. As such, we should always include raw foods – either as a salad or a piece of fruit – with every meal.

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