The 30-Minute Vegan - Mark Reinfeld [115]
Maca a plant native to the mountainous regions of South America that is known to increase energy and endurance, this superfood contains fiber, protein, essential fats, and many essential minerals.
Maple syrup the boiled-down sap of sugar maple trees. It is rich in minerals such as manganese and zinc and contains fewer calories than honey. It is graded according to color and flavor. Grade A is the mildest and lightest, Grade C is the darkest and richest. Good for baking.
Mandoline a handy kitchen tool used to slice, julienne, or crinkle-cut harder vegetables quickly by hand.
Mirin a sweet and tangy Japanese rice cooking wine that many use as a “secret ingredient” to add a unique flavor to a variety of dishes.
Miso a salty paste made by fermenting soybeans, grains, and other beans. Used in many recipes, including dips, dressings, sauces, spreads, and the traditional soup. Boiling miso destroys many of its beneficial nutrients.
Molasses this syrup is a liquid by-product of the sugar refining process. It contains many of the nutrients of the sugar cane plant and has a strong, somewhat bitter-sweet flavor.
Nama Shoyu nama means “raw” or “unpasteurized”; shoyu is Japanese for “soy sauce.” Nama Shoyu is an unpasteurized condiment made from cultured soybeans and wheat.
Nori a highly nutritious red algae that’s shredded, dried, and pressed like paper, providing calcium, iron, and other vitamins and minerals
Nutritional yeast a plant-based culture consisting of up to 50 percent protein. The Red Star variety is a source of B vitamins including B12, naturally low in sodium and fat, and generally extracted from molasses. In cooking it is used to create a cheeselike flavor and is a favorite to sprinkle on salads, popcorn, and steamed vegetables.
Olive oil ranges in flavor from mild to strong. We recommend the organic extra-virgin cold-pressed variety, which is from the first pressing of the olives.
Organic farming a natural and environmentally friendly way to grow food without the use of chemical fertilizers and pesticides. Organic methods include, but are not limited to, crop rotation, integrated pest management, natural fertilizers, and composting.
Protein an important component of cells, tissues, organs, muscles, and bones. The current dietary guidelines recommend that healthy persons ingest 0.8 g daily per kg of body weight.
Quinoa an ancient Incan grain that is one of the highest plant sources of protein. It’s also a source of calcium, iron, phosphorus, B vitamins, and vitamin E.
Raw foods foods that have not been cooked above a certain temperature, generally considered 116°F. See Live or living foods.
Rejuvelac this fermented beverage is high in friendly digestive bacteria. It is the strained-off soak water used when sprouting certain grains such as wheat and rye berries. Roux a French term that describes a mixture of flour and oil, typically in a one-to-one ratio, which is used to thicken sauces, gravies, and soups.
Saffron the handpicked stigma or the saffron crocus flower, it’s the most precious and expensive spice in the world. It imparts a bright orange-yellow color and an exotic flavor and aroma.
Sea salt made from evaporated sea water. Higher in minerals than commercially processed table salt. See also Celtic sea salt, and Himalayan crystal salt.
Seitan originating in ancient China, is sometimes referred to as “meat of wheat” or “Buddha food.” It is wheat gluten dough that has been cooked in a broth with different types of seasonings.
Shoyu a traditional Japanese soy sauce that is made from fermented soy beans and wheat. It imparts a strong salty flavor. See also Soy sauce and Tamari.
Soy sauce a traditional Japanese condiment that is made from fermented soy beans and wheat. It imparts a strong salty flavor. See also Shoyu and Tamari.
Spelt a highly nutritious and ancient grain that is in the wheat family. It has a slightly nutty flavor and may be used to replace whole wheat flour in baked goods and pastas.