Quotes About Cooking

In food, it's really, like, either you're right, or you're wrong. You know, people's taste buds kind of vary, but there's a technique. Either you do it right, or you don't.

Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'

I eat about two meals a day vegan, is my rule of thumb. When I'm traveling, all bets are off, but I don't cook meat in the house. I rarely cook eggs. I never use milk. But when I go out to eat for a special treat, I'll have some meat. But I know, personally, that's the best I'm ever going to do in my life.

I love theater, going to the movies, and cooking new vegan dishes at home. I also love dancing salsa and traveling, and doing outdoor sports such as biking, hiking, and swimming.

I love cooking vegan. Anybody can come in any time to any of our restaurants and get a vegan meal or a gluten-free meal as well.

I make a vegan baked ziti. And even though that doesn't sound enjoyable, it really is.

No one asks the cow or the chicken where it gets its protein. I eat about 4,000 or 5,000 calories a day, and I cook for myself. I also have a line of cooks that work with me - some raw, some vegan.

I never cooked before I became vegan. Preparing a meal as opposed to ordering in all the time, you start thinking about where your food comes from and how it gets to your table. You notice that chain.

It's so easy to find a vegan recipe for literally anything you want to eat. It's also the most basic way and easiest way to eat.

I'm Beanie, and I'm terrible in the kitchen, so I just need so much help. And I'm allergic to dairy, so vegan food is a love of mine.

I love to make pancakes and French toast - vegan, gluten free, sugar-free. And if it tastes good I'm the proudest person in the world.

I have been cooking vegan recipes for a long time, long before the release of my first cookbook, because in the rubbish old days of scraping by on mismanaged, delayed and suspended benefits, meat and dairy products were often just too expensive, in contrast to their kinder counterparts.

Anything you think of that isn't vegan, my mom would make vegan. When a lot of people think about eating vegan, they think of it as not being healthy because it's hard to get protein. I think I managed to be even healthier than someone with a non-vegan diet.

I really think broccoli is my vegetable of choice. You can cook it so many different ways.

Listen to me: Leek is a vegetable. It can be the center of a dish.

My whole problem is that all of my favorite things at Thanksgiving are the starches, and everyone is trying to go low-carb this year, even a green vegetable has carbs in it.

People underestimate the power of the root vegetable.

I love making vegetable, pea, and broccoli soups. They're pure, low-calorie, and incredibly tasty.

I like to cook simple things, like vegetable egg-white omelets; roast chicken; sauteed chicken breast with curry powder; and Greek salad. Just things that are fresh and healthy and fast and easy, because I have such a crazy schedule.

I'm a bit of a vegetable freak, so we'll often have four or five different varieties on the table.

After a few days of vegetable curry I crave my husband's home-made pizza.

Treated more like a vegetable than a fruit, plantains can be prepared in various ways depending on their stage of ripeness. Just like a banana, the further the fruit ripens, the more of its starch is converted to sugar.

Alec Baldwin can make an omelet and he made one for me. It was before we got married and before we had kids. He's not a cook. He can do it apparently, but I was amazed that he could make me a vegetable omelet.

I find the easiest way to peel ginger is to start with a vegetable peeler to remove the majority of the skin. I then switch to a spoon, which is good for scraping away any remaining skin trapped within the grooves and nooks of the knob.