The A-Z of vegetarianism
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S is for ...
Saffron: The most expensive spice available. Why? Saffron derives from the saffron crocus and to gather just one gram of the spice you need 1500 flowers! Saffron is also used as yellow food colouring, but a teaspoon of turmeric can be substituted for a much cheaper alternative.
Salt: Find out how much salt is in the food you are eating by taking the figures for Sodium and multiplying by 2.5g. For example, 1 gram of Sodium = 2.5 grams of salt. It is advised that 7-10 years olds shouldn’t eat more than 5g of salt a day, which goes up to 6g for those aged 11+. An average packet of crisps contains one tenth of your daily allowance.
Salsa: A spicy dip made from tomatoes, chillies and onions originating from Latin America. Homemade Salsas are quick and easy to make and much tastier than the bland, shop bought alternative. Spicy Vegetable Fajitas with Salsa
Sandwiches: There is more to vegetarian sandwiches than cheese and pickle. See here for some exciting butty ideas.
Sausages: Sausages are infamously made from the butchers leftovers swept up from the floor at the end of the day. Veggie sausages are a tasty, meat-free alternative and readily available from the high street. Try making your own: Cannelloni Bean and Applewood Smoked Cheese Sausages
Seaweed: Seaweed/nori flakes provide iodine which is needed for the thyroid gland and your metabolic rate, energy and calorie burning. See V-Healthy
Seeds: Sesame, sunflower, linseed, pumpkin and poppy are all edible seeds and highly nutritious. Try toasting a combination of seeds, mixed with a little soy sauce, spread on a baking tray in the oven on a low heat for 15 minutes, and when cooled, eating as a healthy snack. Or sprinkle on your favourite salad for a bit of extra crunch.
Soya Beans: The humble soya bean has been grown in China for five thousand years and is used to make tofu, flour, mince, oil, milk and soy sauce. It is an important source of iron, protein, calcium and fibre
Stir fry: A one-pot cooking method originating from China, using a Wok. Because the wok is first heated to a high temperature, the ingredients are cooked very quickly, so retain a lot of their nutrients. Try this simple stir-fry recipe, adding your own favourite ingredients: Sizzling Stir Fry
Stock: Boil up various vegetables in water to make good vegetable stock for use in soups, stews and sauces. Alternatively, boil a kettle and add vegetable stock cubes, powder or paste for a speedier version.
Suet: Animal fat used to make puddings and pies. Good vegetarian alternatives are readily available and used by many cooks because of the high saturated fat content of traditional suet.
Sushi: In Japan, sushi is a special occasion dish which simply includes rice and sushi vinegar. Seafood is often used as an ingredient but there are plenty of vegetarian options too. Vegetarian Norimaki Sushi is made by rolling sushi rice, vegetables, egg and/or tofu and pickles in thin sheets of nori (seaweed) and sliced.
Sweet Potato: Although the sweet potato isn’t actually related to the humble spud it makes a sweeter, orange coloured alternative, and can be chipped, mashed and roasted in the same way. Spiced Sweet Potato Slices
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