Glossary - explanation of vegetarian ingredients - Glossary - Brief Article

Vegetarian Times, Oct, 1999

Agar-agar: A clear, flavorless sea vegetable. It is freeze-dried, sold in sticks, flakes or powder, and used like gelatin.

Barley malt syrup: A very thick syrup made from roasted barley. It can range in color from reddish light brown to very dark brown and is used as a sweetener.

Celery root: Knobby brown root of a celery variety cultivated specifically for its root. Also called celeriac (seh-LER-ay-ak).

Flaxseeds: Tiny, oval-shaped brown seeds, also called linseeds. Bland in flavor, they are rich in Omega-3 fatty acids. Very high in fiber. A slurry of ground flaxseeds and water can be used as an egg replacer in baked goods.

Hoisin sauce (HOY-sihn): Thick, brown sauce made from soybeans, garlic, spices and chili peppers used to flavor Chinese dishes. Available in cans and jars. After opening, canned hoisin should be transferred to a glass container for storage in the refrigerator.

Kudzu (KOOD-zoo): A white starchy powder made from the root of the kudzu plant. Used for thickening soups, sauces and puddings.

Nutritional yeast: Dietary supplement and condiment that has a distinct but pleasant aroma. Its taste varies from nutty to cheesy. It can be added to soups and casseroles or sprinkled on toast, popcorn or spaghetti. Similar to brewer's yeast, but better tasting.

Poblano chili (poh-BLAH-noh): Dark green, shiny, curvaceous pod about the size of an elongated green bell pepper. On the heat scale it is medium to hot with a raisiny flavor. Look for poblanos in the produce section of well-stocked supermarkets. Poblanos are stuffed with cheese and coated in an egg batter for the famous Mexican dish, chilies rellenos.

Portobello mushrooms: Large tan or brownish mushrooms with relatively flat caps reaching 6 inches across. Meaty flavor and texture, can be grilled whole or sliced.

Quinoa (KEEN-wah): A roundish, sand-colored grain with a mild, nutty taste and light texture. Easy to digest and high in protein.

Savoy cabbage: A variety of head cabbage with dark green, vein-laced, crinkly leaves that are loosely furled. Savoy is a good choice for rolling and stuffing because its leaves have a more delicate, pliable texture than green or red cabbage.

Tahini (tah.HEE.nee): A thick, smooth paste made of ground sesame seeds. A staple of Middle Eastern cuisine.

Tofu (TOH-foo): White, easily digestible curd made from cooked soybeans. High in protein. Comes in Japanese-style silken tofu in 10 1/2-oz. shelf-stable aseptic packages or Chinese-style in 12-, 14- and 16-oz. water-packed tubs in the refrigerated section of markets. Tofu comes in soft, firm and extra-firm styles as well as fat-reduced, smoked and marinated, baked flavors.

Tomatillo (tohm-ah-TEE-oh): A fruit, also called Mexican green tomato, related to tomatoes and gooseberries. Tomatillos resemble small green tomatoes but have a papery husk. They have a lemony flavor with apple and herb overtones.

Umeboshi plum vinegar (oo-meh-BOH-she): Japanese vinegar made from umeboshi plums.