GLOSSARY

Vegetarian Times, Nov, 2000

Amaranth (AM-ah-ranth): The tiny, golden yellow seeds of the amaranth plant that is known for its high protein content. Look for amaranth in natural food shops.

Chipotle chili (chih-POHT-lay): Smoked jalapeno chili with sweet, smoky flavor. Available dried (colorados and mecos varieties), pickled and canned in adobo sauce.

Hominy: Dried white or yellow corn kernels with the hull and germ removed mechanically or by soaking in slaked lime. Available canned, ready-to-eat or dried. Ground hominy is called hominy grits in the South; Native Americans call hominy posole, which also is the name of a Southwestern stew containing hominy.

Mirin: A sweet Japanese cooking wine made from rice.

Miso (MEE-soh): A salty paste made from cooked, aged soybeans and sometimes grains. Thick and spreadable, it's also used for flavoring soup bases. Available in several varieties; darker varieties tend to be stronger flavored and saltier than lighter varieties.

Nori (NOH-ree): Paper-thin, crispy sheets of pressed sea vegetable. Usually used for Japanese sushi rolled around rice or crumbled as a garnish. Rich in protein, calcium, vitamins, iron and minerals.

Pomegranate seeds: Black jewel-like seeds with a sweet-tart flavor from the pomegranate fruit.

Spelt flour: An ancient red wheat that has a mellow nutty flavor. The easily digestible spelt has a slightly higher protein content than wheat and can be tolerated by those with wheat allergies. Spelt flour is available in natural food stores.

Sushi rice: Also called glutinous, sticky or short-grain rice, sushi rice has fat, almost round grains. It has a higher starch content than long- or medium-grain rice, and because of this, the grains tend to stick together when cooked. It is used to make sushi rolls among other things.

Tempeh (TEHM-pay): High protein, cultured food made from soybeans and sometimes grains.

Umeboshi plum paste (oo-meb-BOH-she): A condiment made from Japanese sour plums that are salted, sun-dried and aged. Contains iron, calcium, minerals, vitamin C and enzymes believed to aid digestion.

Wasabi (wah-SAH-bee): The Japanese version of horseradish, wasabi comes from the root of an Asian plant. It is used to make a green colored condiment that has a fiery, pungent flavor. It comes in both paste and powdered forms.

recipes                            EGG- AND                DAIRY-
                                   DAIRY-FREE   EGG-FREE    FREE

  SOUPS
Onion Sonata, p. 42                    ()
Rich Stock, p. 44                      ()

  APPETIZERS
Ginger Crepes with Roasted
 Vegetables and Piquant
 Orange Sauce, p. 53                   ()
Inside-Out Avocado Rolls, p. 56        ()
Olive-Stuffed Mushrooms, p. 60         ()
Roasted Vegetables, p. 54              ()
Tempeh Kabobs with Peanut
 Dipping Sauce, p.58                   ()
Walnut Rolls, p. 54                    ()

  SALADS
Fennel, Orange and Pomegranate
 Salad, p. 48                          ()

  ENTREES
Acorn Squash with Fresh
 Fennel, p. 36                         ()
Butternut Squash
 Enchiladas, p. 10                                 ()
Scallion Crepes with Red
 Lentils, p. 38                                    ()
Seitan Bourguignonne, p. 46            ()
Simmered Root Vegetables
 with Swiss Chard, p. 37               ()
Vermicelli with Three Mushrooms
 and Three Onions, p. 34               ()
White and Red Kidney Bean
 Hot Pot, p. 37                        ()

  SIDE DISHES
Kale with Sauteed Apples
 and Cranberry
 Vinaigrette, p. 64                    ()
Mashed Potatoes and
 Parsnips, p. 46                       ()
Mesquite Biscuits with Roasted
  Squash Butter, p. 67                 ()
Roasted Acorn Squash with White
 Polenta, p. 66                        ()
Sauteed Haricot Verts with
 Horseradish, p. 48                    ()
Sweet Potato-Shiitake Mushroom
 Hash, p, 64                           ()
Three Sisters Baked Beans, p. 67       ()
Wild Rice and Grain Pilaf, p. 64       ()

  SAUCES/DRESSINGS/RELISHES
Cranberry Relish with Apples
 and Pear, p. 48                       ()
Cranberry Vinaigrette, p. 66           ()
Peanut Dipping Sauce, p. 58            ()
Piquant Orange Sauce, p. 54            ()
Roasted Squash Butter, p. 68           ()

  DESSERTS
Poached Pear and Pecan
 Strudel, p. 50                        ()
Pumpkin Cheesecake Torte, p. 70        ()

recipes                               CONTAINS
                                   DAIRY AND EGGS   LOW-FAT

  SOUPS
Onion Sonata, p. 42                                    ()
Rich Stock, p. 44                                      ()

  APPETIZERS
Ginger Crepes with Roasted
 Vegetables and Piquant
 Orange Sauce, p. 53
Inside-Out Avocado Rolls, p. 56                        ()
Olive-Stuffed Mushrooms, p. 60                         ()
Roasted Vegetables, p. 54                              ()
Tempeh Kabobs with Peanut
 Dipping Sauce, p. 58                                  ()
Walnut Rolls, p. 54                                    ()

  SALADS
Fennel, Orange and Pomegranate
 Salad, p. 48

  ENTREES
Acorn Squash with Fresh
 Fennel, p. 36                                         ()
Butternut Squash
 Enchiladas, p. 10
Scallion Crepes with Red
 Lentils, p. 38                                        ()
Seitan Bourguignonne, p. 46
Simmered Root Vegetables
 with Swiss Chard, p. 37                               ()
Vermicelli with Three Mushrooms
 and Three Onions, p. 34                               ()
White and Red Kidney Bean
 Hot Pot, p. 37                                        ()

  SIDE DISHES
Kale with Sauteed Apples
 and Cranberry
 Vinaigrette, p. 64
Mashed Potatoes and
 Parsnips, p. 46
Mesquite Biscuits with Roasted
  Squash Butter, p. 67
Roasted Acorn Squash with White
 Polenta, p. 66
Sauteed Haricot Verts with
 Horseradish, p. 48
Sweet Potato-Shiitake Mushroom
 Hash, p. 64
Three Sisters Baked Beans, p. 67                       ()
Wild Rice and Grain Pilaf, p. 64

  SAUCES/DRESSINGS/RELISHES
Cranberry Relish with Apples
 and Pears, p. 48                                      ()
Cranberry Vinaigrette, p. 66
Peanut Dipping Sauce, p. 58
Piquant Orange Sauce, p. 54                            ()
Roasted Squash Butter, p. 68                           ()

  DESSERTS
Poached Pear and Pecan
 Strudel, p. 50
Pumpkin Cheesecake Torte, p. 70                        ()

recipes                            LOW-SODIUM   30 MINUTES

  SOUPS
Onion Sonata, p. 42
Rich Stock, p. 44

  APPETIZERS
Ginger Crepes with Roasted
 Vegetables and Piquant
 Orange Sauce, p. 53
Inside-Out Avocado Rolls, p. 56        ()            *
Olive-Stuffed Mushrooms, p. 60         ()
Roasted Vegetables, p. 54              ()
Tempeh Kabobs with Peanut
 Dipping Sauce, p. 58
Walnut Rolls, p. 54                    ()            *

  SALADS
Fennel, Orange and Pomegranate
 Salad, p. 48                          ()

  ENTREES
Acorn Squash with Fresh
 Fennel, p. 36                                       *
Butternut Squash
 Enchiladas, p. 10
Scallion Crepes with Red
 Lentils, p. 38                                      *
Seitan Bourguignonne, p. 46
Simmered Root Vegetables
 with Swiss Chard, p. 37                             *
Vermicelli with Three Mushrooms
 and Three Onions, p. 34                             *
White and Red Kidney Bean
 Hot Pot, p. 37                                      *

  SIDE DISHES
Kale with Sauteed Apples
 and Cranberry
 Vinaigrette, p. 64
Mashed Potatoes and
 Parsnips, p. 46
Mesquite Biscuits with Roasted
  Squash Butter, p. 67
Roasted Acorn Squash with White
 Polenta, p. 66
Sauteed Haricot Verts with
 Horseradish, p. 48
Sweet Potato-Shiitake Mushroom
 Hash, p. 64
Three Sisters Baked Beans, p. 67
Wild Rice and Grain Pilaf, p. 64

  SAUCES/DRESSINGS/RELISHES
Cranberry Relish with Apples
 and Pears, p. 48                      ()            *
Cranberry Vinaigrette, p. 66           ()            *
Peanut Dipping Sauce, p. 58                          *
Piquant Orange Sauce, p. 54                          *
Roasted Squash Butter, p. 68           ()

  DESSERTS
Poached Pear and Pecan
 Strudel, p. 50
Pumpkin Cheesecake Torte, p. 70        ()