GLOSSARY

Vegetarian Times, July, 2001

Amaranth (AM-ah-ranth): High in protein, amaranth greens have a delicious, slightly sweet flavor and can be used both in cooking and for salads. The seeds are used as cereal or can be ground into flour for bread.

Arame (AIR-ah-may): A dried sea vegetable with a mild, sweet taste that is a good source of protein, iodine, calcium and iron.

Blackstrap molasses: Thick, dark, somewhat bitter-tasting molasses that comes from the third boiling of the juice of sugar cane and beets. Slightly richer in iron, calcium and phosphorous than regular molasses.

Brown rice vinegar: Imported from Japan, brown rice vinegar that has been traditionally brewed and fermented has a smooth, mellow flavor and low acidity.

Bulgur wheat: Cracked wheat that has been hulled and parboiled.

Chai (CHI): Made in the Indian tradition, a peppery-sweet mix of black tea, spices and milk.

Chile paste: A concentrated thick, red paste made of ground chiles, garlic and a little oil; used to flavor Chinese dishes.

Chipotle pepper: Smoked jalapeno chile with sweet, smoky flavor.

Jicama (HEE-kah-mah): Large, bulbous root vegetable with a thin brown skin and white crunchy flesh similar to water chestnuts.

Mirin (MEAR-ihn): 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. Darker varieties tend to be stronger flavored and saltier than lighter varieties.

Savoy cabbage: Mellow-flavored cabbage considered to be the best for cooking.

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

Thai green curry paste: A blend of curry powder and other spices, vinegar and oil or clarified butter.