The ingredients in these recipes are in both imperial and metric measurements. There is also a printable Conversion Tables to refer to.
Vegetable side dishes
Broccoli au gratin
Sauces and dressings
This new section to the web site introduces the art of basic Chinese cooking, which we feel goes hand in hand with vegetarian food, being low in fat and cholesterol.
The Chinese consume far more bean curd (tofu) and Soya in their diets than we do in the West and this could account for the fact that they do not suffer heart disease or strokes and have never heard of a hot flush!!
Along with all the health benefits, the explosion of taste achieved with small amounts of ingredients is unbelievable.
Authentic sauces, available only at Chinese supermarkets, give stronger flavours. Watch out for Oyster Sauce, there is a non vegetarian one and a vegetarian one.
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