Vegetarian cooking lesson 1
Preparing a simple, digestible vegetarian meal with Mediterranean influences.
We begin a risotto by toasting raw pistachios and seasonal vegetables like cauliflower and carrots in oil. Washed rice is added. Whole cumin and coriander seeds are ground for optimal flavor and digestibility, then added with turmeric to lower the glycemic index of the white rice. Once the rice pearls, add warm water at a two-to-one ratio to rice, and a little salt. A green soup is made by boiling broccoli. A creamy salad dressing is prepared from yogurt or, for vegans, chickpea flour mixed with water and spiced with cumin, coriander, and turmeric to aid digestion. These spices, used daily in small amounts, act as antioxidants and help prevent parasites. Prepare a fresh salad with cucumbers and leaves, garnished for visual appeal. Season dressings with dissolved salt to control intake better than using crystals. Finish the soup by blending it creamy, optionally thickening it with the chickpea cream, and adding olive oil at the end to preserve its nutrients. Garnish the risotto with herbs or cheese. The meal is fresh, green, and healthful.
"Jeera makes any food very easily digestible."
"In this salad dressing, the salt is already dissolved, and when it comes to our tongue, we feel just enough seasoning and don’t need any more."
Filming location: Vép, Hungary
