Glossary of a Few Vegetarian Terms
Amaranth: An ancient grain used by the Aztecs. It has a taste that is faintly reminiscent of corn. The sees are yellowish brown and tiny; cooked amaranth tends to be soupy rather than fluffy, and it is often mixed with other grains. Can also be used to thicken soups.
Ansazi Beans: Maroon and white speckled beans that are native to the American southwest and are good in Mexican and Southwestern dishes. Can be used interchangeably with pinto beans. Considered an heirloom bean.
Bragg liquid amino acids: A salty, unfermented condiment similar to, and used like, soy sauce.
Brewer's yeast: A byproduct of beer making, it is rich in many vitamins and minerals; usually used in supplement form.
Carob (St. John's Bread): A mildly sweet powder made by grinding the pods of the topical carob tree. The flavor is somewhat comparable to that of cocoa. Carob is often used as a chocolate substitute.
Flax seeds: Tiny brown seeds that are sometimes added to cereals. Ground flax seeds can be used as an egg replacer. They are prone to rancidity and must be stored in the freezer.
Hijiki: A black-colored sea vegetable that looks like strands of angel hair pasta. Should be soaked for several minutes before cooking to reduce saltiness. Ofen added to soups, stews, and vegetables.
Hosion sauce: A sweet, salty, and spicy Chinese condiment used in many types of Asian dishes.
Hummus (hummous): A Middle Eastern dip or sandwich spread made from pureed chickpeas, tahini, garlic, lemon, and parsley. Traditionally served in pita bread or a dip with pita wedges.
Kamut: An ancient Egyptian wheat berry with a chewy consistency and a rich taste.
Miso: Fermented soybean paste with a salty, earthy flavor. An essential condiment in Japanese cooking, it is used to make miso soup and to flavor sauces, stews, grains, and bean dishes.
Miso soup: A soup made from a broth flavored with moso and any of a wide variety of vegetables. Chunks of tofu and sea vegetable are commonly used.
Nutritional yeast: An inactive yeast grown on a nutrient-rich culture to produce a condiment that is rich in vitamins and minerals. Red Star brand T6635 is reliably rich in vitamin B12.
Quinoa: Called the Mother Grain by the Incans, this grain was a staple in the diet of that civilization. Quinoa is coated with saponin and must be thoroughly rinsed before it is cooked.
Rice milk: A rice-based beverage with a somewhat sweet taste. Used to replace cow's milk in the diet.
Seitan: Sometimes called wheat meat and made from gluten (wheat protein). It is baked and can be used in a variety of dishes as a meat substitute.
Soybeans: A high-protein, high-fat bean used to make a variety of products that are of great importance in the cuisine of Asian cooking. Products made from soybeans include tofu, tempeh, tamari (soy sauce), miso, and soymilk. The whole bean can be used in stews and soups. Green immature soybeans are consume in Asia as a vegetable but are generally not available in the United States.
Soy cheese: An initation cheese made from soybeans. It is generally not a vegan because most brands contain casein.
Soymilk: The rich liquid expressed from soaked soybeans. It is sold in powdered form or as a liquid in aseptic containers and is often flavored, sweetened, defatted, or fortified. Used in the same ways that dairy milk is used.
Soynuts; Roasted, soaked soybeans used for snacks or in salads.
Soy yogurt: A nondairy ogurt made from soybeans.
Tahini: Made from pureed sesame seeds to produce a product that is slightly more liquid than peanut butter. A popular ingredient in Middle Eastern cooking.
Tamari: Soy sauce made in the traditional Asian way, which requires long periods of fermentation and again. It has a much richer taste that commercial, American soy sauce.
Tempeh: A traditional Indonesian product made from fermented soybeans pressed into a solid cake. It can be marinated and grilled, baked in sauces, or used to make sandwich spreads.
Textured Vegetable Protein (TVP): A brand name for textured soy protein made from soy flour. Available as either granules or chunks and sometimes flavored to taste like meat. Used in place of ground beef in dishes such as chili and tacos or in stews and soups.
Tofu: A mild-tasting porous product made by curdling soymilk and pressing the curds into a sold block.
Tofu hotdogs: Hot dogs made from tofu.
Vegelicious; A substitute for cow's milk made from potatoes and soy protein and sold in powdered form.
Veggieburgers: Vegetarian burgers made from a wide variety of products. Available as frozen, ready-made burgers, as powdered mixes to be rehydrated and cooked, or from home recipes.
Wasabi: A hot Japanese radish available in powdered or paste form. Used to make sushi.
Source: Messina, M. and Messian V. The Dietitian's Guide to Vegetarian Diets Issues and Applications. Aspen Publication, 1996.