Vegetarian Diet M-Z Tips
Read these 43 Vegetarian Diet M-Z Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Vegetarian tips and hundreds of other topics.
Monosodium Glutamate Flavor Enhancer
According to truthinlabeling.org the following ingredients ALWAYS contain monosodium glutamate,a flavor enhancer recognized by the FDA as "naturally occurring."("Natural" means that the ingredient started out in nature.) Those sensitive to MSG need to read the labels on packaged "healthy snacks" and watch for the following; glutamate, Glutamic acid, Gelatin, Calcium caseinate, Textured protein, Monopotassium glutamate, Sodium caseinate, Yeast nutrient, Yeast extract, Yeast food, Autolyzed yeast, Hydrolyzed protein(any protein that is hydrolyzed). Hydrolyzed corn gluten, Natrium glutamate (natrium is Latin/German for sodium.)
Pesco-vegetarian
A pesco-vegetarian is a vegetarian who includes fish in their diets, but no other forms of meat.
Silken Tofu
Silken tofu is a white, easily digestible curd made from cooked soybeans. Silken tofu is Japanese-style and milder in flavor and higher in protein than regular, Chinese-style tofu. Silken tofu is available firm or soft in 10 1/2-oz. aseptic packages.
Yuba
Yuba is made by lifting and drying the thin layer formed on the surface of cooling hot soymilk. It has a high protein content and is commonly sold fresh, half-dried and dried. In the U.S., dried yuba sheets (called dried bean curd, bean curd sheets, or bean curd skin) and u-shaped rolls (called bamboo yuba or bean curd sticks) can be found in Asian food stores.
Natto
Natto is made of fermented, cooked whole soybeans. Because the fermentation process breaks down the beans' complex proteins, natto is more easily digested than whole soybeans. It has a sticky, viscous coating with a cheesy texture. In Asian countries natto traditionally is served as a topping for rice, in miso soups and is used with vegetables. Natto can be found in Asian and natural food stores.
Vegetarian
A vegetarian is a person who eats no meat, fish, or poultry and no by-products from those sources.
Rennet
Rennet is an enzyme used in the production of cheese. Much rennet is found in the intestines of newly slaughtered calves. However, some companies now make cheese with a rennet derived from a fungus. Cheese manufactured with this method is often labeled "vegetarian" and is the preferable method.
Soy Yogurt
Soy yogurt is a nondairy yogurt made from soy milk and active bacteria cultures.
Somen Noodles
Somen noodles are white or beige Japanese noodles made of wheat flour. They are thinner than udon noodles, and therefore cook faster.
Tofu
Tofu is also called bean curd. It is produced from soy milk in much the same way that cheese is produced from cow's milk. Tofu comes in firm, extra-firm, and soft or silken varieties. The firm and extra-firm varieties are best for emulating the texture of meat; the silken and soft recipes are best for desserts and dressings.
Udon Noodles
Udon noodles are beige or cream-colored flat Japanese noodles which are thicker than somen noodles. Made from wheat or brown rice flour, udon noodles may be used in place of linguine.
Matzo Meal
Matzo meal is a meal made of unleavened bread that has been finely ground. Traditionally served for Passover, matzo makes great dumplings (matzo balls) for soup.
Textured Vegetable Protein
Textured vegetable protein is a fibrous-textured soy product that resembles meat. Available in granules (mince) or chunks.
Mung Beans
Mung beans are small beans with yellow flesh and green, yellow or black skin. These beans most commonly are used for sprouting. Dried mung beans can be used in many dishes without presoaking. Mung beans also are ground into flour which is used to make noodles.
Soy Nut Butter
Soy nut butter is a creamy paste made from soy nuts and oil. Available in natural food stores.
Nutritional Yeast
Nutritional yeast is an inactive, good-tasting yeast with no leavening capability. Yellow in color, nutritional yeast comes in flake or powder form and has a cheesy flavour. Use in recipes, or try substituting it for parmesan cheese over pasta. Note: do not confuse with brewer's yeast, which is a white powder with a bitter flavour.
Masa Harina
Masa harina is a Mexican corn flour used to make tamales and corn tortillas. Flour is made from sun- or fire-dried corn kernels soaked in limewater overnight then ground.
Soy Grits
Soy grits are similar to soy flour except that the soybeans have been toasted and cracked into coarse pieces, rather than the fine powder of soy flour. Soy grits can be used as a substitute for flour in some recipes. High in protein, soy grits can be added to rice and other grains and cooked together.
Soy Sauce
Soy sauce is a dark brown liquid made from soybeans that have undergone a fermenting process. Soy sauces have a salty taste, but are lower in sodium than traditional table salt. Specific types of soy sauce are: shoyu, tamari and teriyaki. Shoyu is a blend of soybeans and wheat. Tamari is made only from soybeans and is a by-product of making miso. Teriyaki sauce can be thicker than other types of soy sauce and includes other ingredients such as sugar, vinegar and spices.
Shiitake Mushrooms
Shiitake mushrooms are meaty textured mushrooms that can be grilled, broiled or stir-fried. If purchased dried, they need to be reconstituted either before or during cooking.
Soy Milk
Soy milk is a nondairy milk that may be used just like cow's milk, over cereal or in recipes. It comes in a variety of different flavors and either fortified or unfortified. It can also be purchased unsweetened. Be sure to use plain soy milk in savory recipes and save the vanilla for your sweet recipes.
Soy Flour
Soy flour is made from roasted soybeans ground into a fine powder. There are three kinds of soy flour available:
- Natural or full-fat, which contains the natural oils found in the soybean;
- Defatted, which has the oils removed during processing;
- Lecithinated, which has had lecithin added to it.
Soybeans
As soybeans mature in the pod they ripen into a hard, dry bean. Most soybeans are yellow. However, there are brown and black varieties. Whole soybeans (an excellent source of protein and dietary fiber) can be cooked and used in sauces, stews and soups. Whole soybeans that have been soaked can be roasted for snacks and can be purchased in natural food stores and some supermarkets. When grown without agricultural chemicals, they are referred to as organically grown soybeans.
| Guru Spotlight |
| Christina Chan |
