Glossary of Vegan Ingredients

Amaranth

A high-protein grain native to Central and South America that has more fiber than wheat and rice. The grain was grown for nearly eight thousand years until it virtually disappeared for reasons unknown, in the early 1500s. Renewed interest in this tasty grain has revived its cultivation.

Barley

A grain often lower in fiber than other grains, but one of the easiest to digest. Its tough outer hull makes barley almost impossible to cook and is removed in a process called “pearling.”

Basmati rice

A variety of rice grown in India that has a distinctive nutty flavor and comes in both brown and white varieties.

Cardamom

An East Indian plant whose seeds are used to produce a ground powder for a distinct Asian flavor.

Carob powder/Carob chips

Carob is the seedpod of the Mediterranean evergreen tree. It can be ground into a powder or made into chips that taste like and can be used like cocoa and chocolate chips.

Chickpeas/Garbanzo beans

A bean grown in the Mediterranean and used in such Middle Eastern dishes as hummus.

Cilantro

Also known as coriander or Chinese parsley. Used in Asian and Latin American cooking. Cilantro is the leafy portion of the plant.

Coriander

A spice made from the ground seeds of the cilantro plant. Used in Asian dishes.

Daikon

A variety of large, white Oriental radish.

Gomasio

A traditional Japanese seasoning composed of lightly toasted and ground sesame seeds and sea salt.

Kasha

Also known as buckwheat, kasha is available in both whole and unhulled forms and is found either roasted or cut.

Millet

A variety of grain high in protein and well tolerated by people allergic to other grains.

Quinoa

A high-protein grain with a unique texture.

Rice noodles

Noodles made from rice flour.

Saffron threads

The dried stigmas of the flower Crocus sativus used to color foods and as a cooking spice.

Sea salt

From the sea or ocean, sea salt contains trace vitamins and minerals.

Sesame oil

Made from sesame seeds pressed into oil.

Toasted (variety)

Made from toasted sesame seeds pressed into oil.

Hot (variety)

Has a pleasant nutty flavor. Makes a good salad oil. Hot red pepper is added to create the hot spicy flavor.

Sesame seeds

The seeds from the sesame plant. An excellent source of protein, unsaturated fatty acids, calcium, magnesium, niacin, and vitamins A and E.

Shiitake mushrooms

One of the variety of mushrooms used in soups, salads, and main dishes. These can be purchased in most grocery stores.
Silken tofu: A creamy variety of soybean curd.

Sunflower seeds

A rich source of protein, unsaturated fatty acids, phosphorus, calcium, iron, fluorine, iodine, potassium, magnesium, zinc, some of the B vitamins, and vitamins D and E.

Tahini

Sesame seeds that have been ground into a paste.

Tamari

Naturally fermented soy sauce, 9 to 18 percent complete protein and easily digestible. It contains B vitamins, riboflavin, and niacin and is the best nonmeat source of vitamin Bl2. Also available in wheat-free form.

Tempeh

A fermented soybean product.

Sources:

  1. Null, Gary. The Healing Foods Cookbook: Vegan Recipes to Heal and Prevent Diabetes, Alzheimer’s, Cancer, and More. Gary Null Publishing, 2016.