Soy Sauce
Soy sauce is a dark brown liquid made from soybeans that have undergone a fermenting process. Soy sauces have a salty taste, but are lower in sodium than traditional table salt. Specific types of soy sauce are: shoyu, tamari and teriyaki. Shoyu is a blend of soybeans and wheat. Tamari is made only from soybeans and is a by-product of making miso. Teriyaki sauce can be thicker than other types of soy sauce and includes other ingredients such as sugar, vinegar and spices.
Sorghum
Sorghum is a thick, dark brown syrup used as a sweetener. It contains iron, which is not generally found in refined sweeteners.
Shiitake Mushrooms
Shiitake mushrooms are meaty textured mushrooms that can be grilled, broiled or stir-fried. If purchased dried, they need to be reconstituted either before or during cooking.
Matzo Meal
Matzo meal is a meal made of unleavened bread that has been finely ground. Traditionally served for Passover, matzo makes great dumplings (matzo balls) for soup.
Textured Vegetable Protein
Textured vegetable protein is a fibrous-textured soy product that resembles meat. Available in granules (mince) or chunks.
Tempeh
Tempeh is an Indonesian soybean product made of fermented, presoaked and cooked soybeans. It has a strong flavor and may be fried, steamed, boiled, baked or grilled.
Nori
Nori is 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.
Masa Harina
Masa harina is a Mexican corn flour used to make tamales and corn tortillas. Flour is made from sun- or fire-dried corn kernels soaked in limewater overnight then ground.
Polenta
Polenta is a cornmeal mush that is a staple in Northern Italy. It is eaten hot like porridge or cooled and cut into squares that are sometimes grilled.
Soy Flour
Soy flour is made from roasted soybeans ground into a fine powder. There are three kinds of soy flour available:
- Natural or full-fat, which contains the natural oils found in the soybean;
- Defatted, which has the oils removed during processing;
- Lecithinated, which has had lecithin added to it.
Nutritional Yeast
Nutritional yeast is an inactive, good-tasting yeast with no leavening capability. Yellow in color, nutritional yeast comes in flake or powder form and has a cheesy flavour. Use in recipes, or try substituting it for parmesan cheese over pasta. Note: do not confuse with brewer?s yeast, which is a white powder with a bitter flavour.
Millet
Millet is a tiny, round grain that is yellow in color. Millet is used in Indian, African and some Asian dishes.
Soy Milk
Soy milk is a nondairy milk that may be used just like cow?s milk, over cereal or in recipes. It comes in a variety of different flavors and either fortified or unfortified. It can also be purchased unsweetened. Be sure to use plain soy milk in savory recipes and save the vanilla for your sweet recipes.
Vegan
A vegan is someone who eats no meat, fish, poultry, eggs, or dairy products and who also avoids the use of animal products, including wool, silk, leather, and any nonfood items made with animal by-products.
Tofu
Tofu is also called bean curd. It is produced from soy milk in much the same way that cheese is produced from cow?s milk. Tofu comes in firm, extra-firm, and soft or silken varieties. The firm and extra-firm varieties are best for emulating the texture of meat; the silken and soft recipes are best for desserts and dressings.