June 8th, 2008 by Mama
“Variety’s the very spice of life, that gives it all its flavor. ”
~William Cowper, 18th-Century Poet
Now that we have talked about dry goods, in Stocking Up: The Vegetarian Dry Cupboard, we should look at what items you use to spice up your dishes. There are many different choices out their for flavourings but I will just highlight the most commonly used items in basic vegetarian cooking.
As they hail from so many different regions around the world, spices, herbs and sauces can be used to make a dish seem exotic and rare or familiar and comforting. Using a different combination of flavours, you can make the same dish taste entirely different, thus making your recipe collection even larger and more versatile.
The more flavours, spices and such that you keep around, the easier it will be to come up with an original meal at a moment’s notice. So, try new flavours often and keep a fully stocked spice rack at all times. You can be frugal in which ingredients you choose to keep in your stock, but always supplement by being generous with your investment in herbs and spices, etc.
- Spices, Flavourings and Sauces
Red Wine Vinegar
Stir Fry Sauce
Sweet Chili Sauce
Soy Sauce (or Nama Shoyu)
Raw Cacao Powder
There are so many more flavourings, spices and sauces out there. I have only mentioned a few of the most common. With at least half of these in your cupboard you will be able to quickly whip up, or experiment with, the bulk of vegetarian recipes that you find online or in a cookbook.
Have fun. Be spicy!