Issue link: http://www.wacmagazine.com/i/621126
Vegetarian cooking is no small potatoes Bring out the best with great ingredients cooked right H appy spring! The vernal equinox may be another three months away, but in the WAC kitchens we're already planning some of our seasonal menu changes. Staying ahead of trends isn't just a challenge—it's also a pleasure. This spring, we'll be adding some new vegetarian dishes that focus on flavor and texture. When cooking vegetarian, taste and ingredient selection are critical. You also want to make sure your meal includes a nice balance of protein and fiber. On the protein front, edamame, peas and kale make great vegetarian selections. For fiber, think apples, oranges, bananas, and most dark-colored vegetables. When cooking vegetables, try slow roasting them to create deeper and more intense flavors while also enhancing their natural texture. Steaming veggies may be quick, but it's also easy to overdo and often removes the palate-pleasing textures—such as crunch—that slow roasting leaves behind. Speaking of texture, nuts, tofu, and grilled mushrooms offer a vegetarian texture contrast that's similar to meat. They also tend to encourage a slower pace of eating, which is great. The slower we eat, the more we tend to enjoy our food. As for taste, most people understand whether something is sweet, sour, bitter or salty. Another flavor often goes overlooked, however. Loosely translated from Japanese as "pleasant savory taste," umami is the fifth basic taste and often the most important, especially in vegetarian cooking. Vegetables high in umami include peas, corn, asparagus, tomatoes and onions. Soy foods— including tofu, seaweed and edamame— are also rich in umami. Whether you're cooking at home or in a professional kitchen, delicious vegetarian dishes grow from great ingredients cooked right. By Eric Floyd, WAC Executive Chef { a la carte } Cooking without meat Tofu is a staple of many vegetarian diets. Here are some ways to cook tofu that enhance flavor and texture. ■ Sear with a little olive oil or sesame oil. ■ Coat silken tofu with nuts or seeds, then sear to provide texture contrast. ■ Deep fry for a crispy outer skin. Creating great flavors while cooking vegetarian ■ Marinate mushrooms in soy sauce and sesame oil with a little ginger to bring out the umami flavor. ■ Lightly sprinkle sea salt on steamed edamame. ■ Caramelize diced onions over low heat with some butter to bring out the sweetness of the onions. T I P S F O R V E G E TA R I A N S 12 | Washington Athletic Club Magazine | JANUARY / FEBRUARY 2016