GLOSSARY

Vegetarian Times, June, 2001

Chili paste with garlic: A concentrated red paste made of ground chilies, garlic and oil; used to flavor Chinese dishes. Sold in small jars in most supermarket and Asian speciality stores. Keeps indefinitely when refrigerated.

Herbes de provence: A blend of dried herbs reflecting the flavors associated with the south of France. Commercially made mixtures often contain basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme.

Hoisin sauce (HOY-sihn): Thick, brown sauce made from soybeans, garlic, spices and chile peppers; used to flavor Chinese dishes.

Nutritional yeast: Dietary supplement and condiment that has a distinct but pleasant aroma. Its taste varies from nutty to cheesy.

Okra: Popular southern vegetable with green, ridged skin and tapered, oblong shape. When buying fresh okra, look for firm, brightly colored pods less than 4 inches long. When cooked, okra gives off a viscous substance that thickens the liquid in which it is cooked.

Old Bay seasoning: A spice blend that usually contains celery salt, powdered mustard, cayenne, black pepper, bay leaves, cloves, all-spice, ginger, mace, cardamon, cinnamon and paprika.

Rice paper wrapper: Edible, translucent paper made from water and the pith of a tropical shrub called the rice paper tree. Rice flour also is sometimes used. Rice paper is used to wrap foods such as Thai spring rolls and can be prepared by soaking or deep-frying.

Tapioca: A starchy substance extracted from the root of the cassava plant. Available in granules, flakes, pellets (called pearl tapioca) and flour or starch. Flour is used as a thickening agent, much like cornstarch. Pearl tapioca is used mainly to make pudding.

Tofu (TOH-foo): White, easily digestible curd made from cooked soybeans and sometimes grains. 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.