The 30-Minute Vegan - Mark Reinfeld [114]
Coconut butter a relatively new commercial product whereby the meat of mature coconuts is ground, like nut butters, into a creamy spread.
Coconut oil one of our favorite oils for high temperature heating. Although high in saturated fat, and therefore solid at room temperature, coconut oil is being studied for its healing potential.
Composting the natural biological process of breaking down food waste, grass trimmings, and leaves to create a nutrient-rich soil.
Culturing a simple process that introduces natural bacteria to a food to create delicacies such as plant-based cheeses, sauerkrauts, sour creams, and yogurts. These bacteria promote healthy flora in the digestive system and are known as probiotics. Dehydrator a kitchen appliance used in live food preparation that removes water from food much like an oven but at much lower temperatures, thus preserving the food’s nutrients, vitamins, and enzymes.
Dulse an iron-rich sea vegetable that is a good source of vitamin B6, fluoride, and potassium. Use the flakes as a salt replacement, sprinkled on salads, soups, or steamed veggies. The whole pieces make for a nutritious snack.
Flaxseeds small seeds packed with omega-3 essential fatty acids (EFAs) and other nutrients such as magnesium, phosphorus, and thiamin. They can be ground and used in baking to replace eggs. Their oil makes a fantastic, nutty salad dressing. Free radicals atoms or molecules with unpaired electrons. Free-radical damage has been linked to the aging process.
Garbanzo beans also known as chickpeas, garbanzo beans are high in iron, folate, vitamin B6, magnesium, phosphorus, zinc, protein, and dietary fiber.
Goji berries also called the wolfberry, this small red fruit is well known in Asia for its antioxidant and nutrient content.
Hemp seeds these highly nutritious seeds from the Cannabis plant are a superior source of plant-based protein and essential fatty acids, are 100 percent legal, and do not contain any psychoactive properties.
Himalayan crystal salt considered one of the purest and least processed salts, it’s more than 250 million years old, mined in the Himalayas by hand and carefully rinsed.
Jerusalem artichoke or “sunchoke” is the tuber of a plant from the sunflower family.
It has a nutty, earthy flavor and many health benefits, including a good source of the soluble fiber inulin. It may be enjoyed grated raw in salads, steamed, or roasted in cubes.
Jicama a root vegetable grown and used widely in Mexico. Resembling a beet or a turnip, it can be small or quite large. Its skin is a beige color; the inside is white. The consistency is like a raw potato although the taste is sweet, like an apple. Kaffir lime leaf the bay leaf of Southeast Asia, the kaffir lime leaf is added to stocks and soups and removed before serving. A must-have for all Thai dishes.
Kelp brown algae that grows in large, dense, underwater forests, some three stories high, in cold, clear waters. Growing as much as two feet per day, kelp is high in B vitamins, protein, iron, magnesium, and zinc and is a source of iodine.
Kombu a wide and flat seaweed, kombu is a good source of calcium, folate, and magnesium. We add it to beans while cooking to bring out the flavor of the bean and increase digestibility.
Lacto-ovo vegetarians vegetarians whose diet includes eggs and dairy products. Lacto-vegetarians vegetarians whose diet includes dairy products but not eggs. Lemongrass a grass popular in Thai and Vietnamese cuisine that imparts a citrus flavor and has been shown to possess antifungal properties.
Liquid Smoke purified water that has been infused with smoke. It adds a unique, smoky flavor to dishes. Only a small amount is necessary.
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