Vegetarian kitchen in praxis (part 2)
Approach vegetarian cooking with freedom, focusing on flavor and digestibility. Food should be a pleasurable experience for everyone. Anxious adherence to many rules leads to joyless meals, which hinders proper digestion. True spiritual maturity is not indifference to food; the body savors taste, and enjoyment aids digestion. For soy allergies, concentrates are unnecessary as grains and legumes provide sufficient protein. Increased plant protein intake is not harmful. Regarding dairy, high consumption, especially of aged cheeses, is problematic. A small daily amount suffices for B12, which vegans can supplement. For cooking, use stable fats like palm or rapeseed oil for high heat. Frying is less harmful with antioxidant-rich plant foods. Proper legume preparation involves soaking, discarding the water to remove enzyme inhibitors, and cooking with spices. Combine legumes with vegetables, not other proteins, for easier digestion. Use legume flours as thickeners and egg substitutes to enhance traditional dishes. Master the use of spices toasted in oil. Create universally enjoyable food by upgrading local cuisine with these global techniques.
"Taste belongs to the body, not to the soul. If you do not enjoy your food, you will not properly digest it."
"Legumes contain more protein than meat... Therefore, one should regard legumes as a piece of meat and not combine and strengthen them together with other proteins."
Filming location: Strilky, Czech Republic
