One of the reasons some people don’t follow a vegetarian lifestyle is that they feel it gets monotonous, no one likes having the same type of food repeatedly and we don’t blame you. The problem is that often people don’t really know how to add variety to their dishes, they just do what they know.

Read on for our top tips for creating exciting new dishes and adding pizzazz using herbs and spices to your sweetheart’s old favorites.
Herbal Health Benefits

All herbs and spices are vegan as they originate from plants, including flowers, seeds, fruits, leaves, roots, and bark.

First, let’s talk a bit about the quality of herbs and spices. In addition to being low-calorie powerhouses, fresh herbs provide distinct health benefits, and some flavors even have healing powers.

Many herbs and spices contain antibacterial and antiviral properties. Many are also high in trace minerals and B vitamins. They contain antioxidants that help prevent disease and improve well-being; here are some examples.

Basil

Basil is a very tasty and diverse herb (typically used in Italian dishes) that can be added to many dishes and recipes. Basil has anti-inflammatory and antiviral properties and is believed to help prevent osteoarthritis. Fresh basil can be used in salads, soups, stews, sauces sprinkled over eggs, and steamed vegetables.

Dill herb and seed

Dill has a unique, fresh flavor and powerful antibacterial properties. It helps calm stomach upset and nausea. Fresh, raw dill is better for health and flavor. A salad with tomatoes, cucumbers, onion slices, fresh dill and a drizzle of oil and vinegar is an old Russian favorite and it tastes great.

Cayenne pepper

Cayenne pepper is used medically to increase circulation and as a cream for joint pain, such as that associated with arthritis conditions. Cayenne also speeds up the metabolism, not much, but everything helps.

Cayenne adds a nutty, smoky flavor to food and, of course, (spicy) heat. It can be used to add a zest to boring vegetables, in sauces, soups, tofu stir-fries, and stews.

mint

Mint is a spicy herb that helps relieve nausea and digestive problems. It is often used in dessert recipes, but it also tastes great when used fresh in sauces, salads, and tea.

Turmeric

Turmeric is most commonly used in Indian dishes and is sadly overlooked as a spice in American kitchens. It contains a compound called curcumin, which is a cancer-fighting agent.

In the US, it is widely used as a medicine for people with inflammation and joint problems. Turmeric can be added to vegan curries, soups, stews, sprinkled on vegetables, in sauces and muffins.

Garlic

Fresh garlic is tasty, diverse, supports heart health, and has anti-cancer properties. Use fresh, raw garlic from the clove no more than 15 minutes after preparation to prevent loss of the disease-fighting anthocyanins it contains. Garlic can be used in sauces, on salads, grated over steamed vegetables, and in hundreds of other recipes for great flavor.

Herbs and Vegetarian Diets

Fresh herbs are a great addition to many dishes, both raw and cooked. Herbs and spices can add a whole new dimension to an old dish. For example, you can make a dish Italian or add an Asian twist with the right combination of spices. Let’s look at some of the regional spices that will give your boring dish a savory makeover.

If you’re looking for something reminiscent of your favorite Italian dish, get Italian flavored seasoning. Oregano is loaded with antioxidants; It has cancer-fighting agents. It is also a natural antiviral and antibiotic.

Oregano oil and leaves are used medicinally to treat body aches, fever, and cold symptoms. You can also make your own blend using Italian kitchen staples including basil, marjoram, garlic, oregano, rosemary, and thyme to create a powerful antibacterial, antimicrobial, and cancer-fighting blend. This mixture and oregano can only be used in sauces, stews, on vegetables, in pasta dishes, and in salads.

Asian flavors can really change the dynamic of your vegetarian dish. Soy sauce is essential in Asian cuisine and is used in all kinds of dishes. Rice vinegar is another staple that can really change the way you feel about boring salad dressings; Rice vinegar has a slightly sweet taste and is central to many dipping sauces found in Chinese foods.

Asian-style cuisines often use things like coconut milk to add flavor and a smooth, creamy texture to soups.

Fresh ginger has a sweet, powerful flavor and is often used to make soups, salads, and marinades. It can be a fantastic addition to a vegetarian dish or even eaten on its own when marinated. Ginger is excellent for cleansing the palate.

Never underestimate the power of a well-matched dish. Some things just go together. Here are some of those great combinations.

• Asparagus: Lemon, Garlic and Tarragon
• Cauliflower: Chives, Cilantro, Sage and even Turmeric
• Mushrooms: garlic, marjoram, nutmeg, sage, thyme
• Zucchini: Basil and Oregano
• Sweet Potatoes: Allspice Cloves and Nutmeg
• Potatoes: rosemary, parsley thyme

These are just a few examples of great combinations you can create with just vegetables. Even adding these spices to a standard steamed vegetable dish can give vegetables much more depth and interest.

Another thing to keep in mind is proper seasoning; the use of salt and pepper is designed to bring out the flavors of a dish. Vegetarian dishes are no exception.

Be sure to add the right amount of salt (not too much) and pepper to your dish to bring out the bright, bright flavors the vegetables offer.

A word about dried herbs

Dried herbs are more powerful than fresh ones, so be careful not to overdo it, an overpowered dish is worse than a bland one. Add the dried herbs slowly and be sure to taste, taste and taste again.

Spices, on the other hand, such as nutmeg and bark, used almost exclusively in dried and often ground form, are also potent and should be used sparingly or according to recipe directions.