Hello, what a great group-

[Guest guest]

I have always been the cook in my family. Now i am living alone. I

have been a diabetic for 5 years. I am under control, but am

thinking now about leaning towards a more vegetarian diet, which can

only be a healthier decision.

Being so new to this eating life style, I have so many questions. I

just collected lots of recipes from the group, and thank all of you

who shared them. I can't wait to try them.

Ok, several questions please;

 

I don't know what some of the different items or ingredients are. I

will list them, and if anyone can or is willing to assist me, I

would be most greateful.

I have an alergy to Brazil nuts, so I am a little cautious about

using pine nuts. Should I try some to see if i get a reaction, or

be on the safe side and substitute something else in there place?

 

Aubergines

Seitan

TVP

Tempeh

Nutritional Yeast Flakes

Rocket

Tabouleh

 

Thank you for your help.

 

abchippy ( KIM )

[Guest guest]

Re: Hello, what a great group

 

> I don't know what some of the different items or ingredients are. I

> will list them, and if anyone can or is willing to assist me, I

> would be most greateful.

 

Hi there! Welcome - okay, here's a stab at trying to de-mystify things for you.

Perhaps someone else can be helpful here too.

 

> I have an alergy to Brazil nuts, so I am a little cautious about

> using pine nuts. Should I try some to see if i get a reaction, or

> be on the safe side and substitute something else in there place?

 

Out of my league, I'm afraid. Someone else?

 

> Aubergines

 

Egg plant - those big (and sometimes small or thin) purple delights.

 

> Seitan

 

Sometimes called 'wheat meat' - made out of wheat gluten. Has the texture of

very firm tofu and is used in much the same way.

 

> TVP

 

Stands for Textured Vegetable Protein - usually from soy. It comes dried in

packages at health food stores, either in granules (which when reconstituted

look and act like coarsly ground burger), or chunks of various shapes and

sizes. It takes its flavour from the things cooked with it, but needs to be

reconstituted before using. Very useful to have in the kitchen.

 

> Tempeh

 

Indonesian in origin. Is a fermented soy product, comes in slabs and is

brownish with a little white 'patina'. It has a flavour of its own but, again,

takes

most of its taste from what its marinated in or cooked in. Very good for some

curries and stir-fried dishes. Available at asian stores as well as health food

stores.

 

> Nutritional Yeast Flakes

 

Available at your local health food store - but not to be confused with brewers'

yeast. Imparts a cheezy flavour to soups and stews and is full of good

nutrients, of course.

 

> Rocket

 

Arugula. Smallish bitter leaf used in salads.

 

> Tabouleh

 

A middle-eastern salad made from soaked cracked wheat and parsley and

often a little onion, finely chopped, and chopped tomatoes, lemon juice, etc.

There are lots of recipes out there - sometimes mint is used, sometimes

cilantro/coriander leaves.

 

Best, Pat

veggiehound