So why does Green Gourmet cook with no onion/garlic/leeks/chives/shallots?
Our question is why should we use them when we can do without?
These 5 scented vegetables are quite acidic in nature and can aid in the digestion of meat proteins. However, when on a 100% plant diet, the extra acid in your stomach can only cause bloating and discomfort, in some cases IBS.
Not only that, the strong scent of these vegetables tend to overpower the tastes and scents of all the other plant foods we have on the plate. It's like adding an excess of salt, or sugar and it increases the cravings and dulls the palette to the more subtle flavours of a natural vegetarian diet. The 5 scented vegetables are reminiscent of meat flavours, thus we avoid using these items to flavour our food.
Green Gourmet is conscious of delivering food that is compassionate and that promotes compassion. We work hard to produce vegan food that will also be appreciated by those not on a vegan diet (as yet). So we dedicate ourselves to enhancing the natural flavours of other vegetables which should form a larger proportion of our diets.
Come and try for yourself a dish without onion or garlic and see if it really makes that much difference? We certainly feel there are many flavour boosters such as ginger, celery, mushroom, miso, fennel, eggplant, capsicum and more, that can do just as good a job, without the accompanying bad breath.
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