glossary
agar: clear, colorless form of seaweed used as a thickener in recipes. Vegan substitute for gelatin.
agave nectar: a natural sweetener with a low glycemic index that is made from the wild agave plant; an excellent substitute for honey.
analog: a meat substitute made from vegetable protein (usually soy). Most analog products provide more protein than meat with fewer calories and no cholesterol.
basmati: variety of extremely fragrant rice often used in Indian cooking.
cannellini: white Italian kidney bean.
casein: the major protein in milk. Many soy cheeses contain casein, which may be problematic to those with dairy sensitivities. Always read labels.
couscous: a tiny pasta made from semolina flour. Couscous is the national dish of Morocco.
gelatin: food product obtained by boiling animal bones and sinew. The vegan substitute is agar.
lacto-vegetarian: a vegetarian who also consumes dairy products.
lacto-ovo-vegetarian: a vegetarian who also consumes eggs and dairy products.
mirin: Japanese rice wine; adds sweetness to Asian dishes.
nutritional yeast: edible brewer's yeast in flake form; has a cheesy flavor that works well in sauces and soups.
organic: produced without the use of synthetic chemicals. For more information, check out the excellent Organics 101 overview from the Organic Consumers Association, which includes the USDA's definition of organics.
ovo-vegetarian: a vegetarian who also eats eggs.
rennet: product made from rennin, the enzyme secreted by the lining of a calf's stomach. Rennet is used in the cheese-making process.
tahini: paste made from sesame seeds frequently used in Middle Eastern cooking. Look for it in your natural foods store in the nut butter section.
textured vegetable protein (TVP): a meat substitute made from defatted soybeans that is often found in prepared vegetarian foods (also look for it in the bulk section of your natural foods store). TVP's texture is similar to ground beef, so it's a natural for tacos, casseroles, and stews.
tofu: extremely versatile food made from soybean curds (the process is similar to the one used to make cottage cheese from cows' milk). Tofu, which is available in silken, soft, firm, and extra firm varieties, is an excellent protein source. Silken tofu can replace eggs and dairy products in many recipes.
vegan: a vegetarian who only consumes plant-based foods (and no foods of animal origin such as eggs and dairy products).
veganize: to modify a recipe by substituting plant-based foods for meat and dairy ingredients.
whey: liquid by-product of the cheese-making process; an ingredient in crackers, cakes, and processed foods.
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