VEGETARIAN FOOD (fasting, vegetarian, vegan) is a healthy and balanced diet. The main menu is usually vegetables, nuts, fruits… products derived from plants and excludes food products of animal origin, products obtained from the slaughtering process.
The subject of **VEGETARIAN FOOD** increasingly diverse from the elderly to young people or children. Because vegetarian dishes are high in fiber, vitamins, good fats and protein from plants that are good for health. From there to improve health conditions, many people have added vegetarian dishes to their meals. Repel the risk of cardiovascular disease, reduce cholesterol, improve metabolism, reduce stress,..
– Types of Vegetarian Food
According to the Buddhist’s point of view, there are two forms: following the Buddhist precepts year-round and following the Buddhist precepts by period.
+ Following the Buddhist precepts by period: is a form of beginning to follow the Buddhist precepts, harmonizing with one’s own conditions based on certain days of the month or certain months of the year that the practitioner can voluntarily follow the Buddhist precepts on certain periods that they set themselves.
+ Following the Buddhist precepts year-round: is a form of following the Buddhist precepts continuously, which can last a lifetime. Implementing this form, the eater does not alternate with non-vegetarian meals, completely eliminating products from meat, animals.
– Vegetarian days in the month?
Vegetarian food, although useful and reasonable, must also depend on each person’s circumstances and reality, not everyone can give up eating meat to follow the Buddhist precepts right away.
– Bi-trai, is to implement eating only twice a month on the first and fifteenth days.
– Tu-trai, is to eat four vegetarian meals a month, on the first day, eighth day, fifteenth day, twenty-third day (or thirtieth day, first day, fourteenth day, fifteenth day).
– Luc-trai, is to eat vegetarian food on the 8th, 14th, 15th, 23rd, 29th, 30th (short month 28th, 29th).
– Thap-trai(10 vegetarian days), is to eat on ten days of each month which are: 1st, 8th, 14th, 15th, 18th, 23rd, 24th, 28th, 29th, 30th
– Nhat ngoat trai, is to always follow the Buddhist precepts for a month, in January, July, or October.
Simple vegetarian dishes that are easy to make at home
Within the framework of this article, meohay.vn would like to share how to make 100 simple vegetarian dishes at home that everyone can do.
1. Fried tofu with lemongrass and chili
Ingredients and tools:
– 3 pieces of tofu, 1 bulb of garlic, 2 lemongrass stalks, spices (sugar, seasoning powder), 2 chili peppers, sugar, soy sauce, cooking oil
– Non-stick pan, oil-absorbing paper
Instructions:
Step 1: Wash the tofu, then cut into bite-sized squares. Mince the lemongrass and chili peppers.
Step 2: Place a non-stick pan on the stove, heat the cooking oil to fry the tofu. Once the tofu is golden brown on both sides, remove from the pan. You can use oil-absorbing paper to remove excess fat. Or you can use an air fryer instead of this frying method.
Step 3: Continue using the pan to sauté lemongrass and chili peppers, add a little sugar, soy sauce, and a little seasoning powder. Finally, add the fried tofu and stir to coat and turn off the heat.
2. Bitter melon stewed with mushrooms
Ingredients
- 300g bitter melon
- 100g shiitake mushrooms
- 100g carrots
- 100g white radish
- 1 coconut
- Boarroe spring onion
- Chili pepper, coriander
- Seasoning: Pepper, salt, sugar, cooking oil, soy sauce, MSG
How to make bitter melon stewed with mushrooms
Cut the bitter melon lengthwise. As for carrots, carve flowers, white radish cut into pieces.
Cut shiitake mushrooms in half and marinate with sugar, MSG, soy sauce, pepper, a little pounded boa boa.
Saute boa boa and add bitter melon and shiitake mushrooms. Add some carrots, coconut water and season to taste and simmer over low heat until the water runs out.
3. Vegetarian spring rolls
Ingredients and tools: 2 tofu sheets, 2 sheets of bean curd (blessing paper), onion, carrot, kohlrabi, taro (each type 1), 1 bunch of coriander, wood ear mushrooms, shiitake mushrooms (each type 10 pieces), 30 grams of dry vermicelli, spring roll wrappers, spices, pepper
Instructions:
Step 1: Wash the tofu, drain it. Soak the bean curd and vermicelli in warm water, remove and drain. Cut the bean curd into thin strips, cut the vermicelli into short pieces.
Step 2: Peel the onions, carrots, and kohlrabi, wash them. Cut onions into cubes. Cut kohlrabi and carrots into thin strips. Pick coriander, wash and cut finely. Soak wood ear mushrooms and shiitake mushrooms in hot water, wash and cut into small pieces.
Step 3: Put all the ingredients into a large bowl, add spices and pepper, mix well and mash the tofu, let stand for 5-7 minutes to absorb the spices.
Step 4: Spread the spring roll wrapper on a plate, add the spring roll filling and roll it up. Roll up tightly, spring rolls will break open, roll loosely easy to spring roll wrappers come off.
Step 5: Bring oil to a boil and then drop the rolls into fry until golden brown and remove to drain the oil.
4. Vegetarian eggplant stir-fried with garlic
Ingredients and tools
– Long eggplant: 3 fruits
– Basil: a little
– Garlic, chili
– Seasoning: oyster sauce, soy sauce, sugar, soy sauce, pepper
How to make eggplant stir-fried with garlic
Cut eggplant lengthwise. As for carrots, carve flowers, white radish cut into pieces.
Cut shiitake mushrooms in half and marinate with sugar, MSG, soy sauce, pepper, a little pounded boa boa.
Saute boa boa and add bitter melon and shiitake mushrooms. Add some carrots, coconut water and season to taste and simmer over low heat until the water runs out.
5. Vegetarian eggplant stew with chili
Ingredients for vegetarian eggplant stew with chili
– Eggplant 600g
– Green onion 4 stalks
– Shallot 4 tubers
– Chili 1 fruit
– Seasonings: salt/MSG/fish sauce/vegetarian pepper 10g
How to make vegetarian eggplant stew with chili
Step 1: Wash the eggplant, cut into 1.5 cm thick round slices. Wash the green onions, shallots, cut into small pieces, and separate the green and white parts of the green onions.
Step 2: Slice the onion and then fry it in a pan and add the eggplant to stir-fry. Continue to season with a little soy sauce, oyster sauce, soy sauce, pepper, minced chili.
Step 3: Stir-fry for another 5 to 10 minutes to cook the eggplant evenly and then turn off the heat, add green onions and pepper and enjoy.
1. Fried tofu with lemongrass and chili: Fry tofu until golden, then sauté with lemongrass, chili, and spices.
2. Bitter melon stewed with mushrooms: Cut bitter melon lengthwise and stew with mushrooms, carrots, and coconut.
3. Vegetarian spring rolls: Roll a tasty mixture of tofu, vegetables, and mushrooms in spring roll wrappers and fry until golden.
4. Vegetarian eggplant stir-fried with garlic: Stir-fry eggplant with garlic, basil, and a blend of sauces and spices.
5. Vegetarian eggplant stew with chili: Simmer eggplant with green onions, shallots, and chili, seasoned with salt, MSG, fish sauce, and vegetarian pepper.
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