A friend of mine recently (and rightly) pointed out that I call for all kinds of weird things in my recipes. Thus, I'm embarking on this master post, where I'll endeavor to explain the origin, purpose, and where to get most of my weird ingredients.
Nutritional Yeast
A yellow flaky or powdery supplement found in the bulk section of most health food stores. It adds a savory, nutty, almost cheesy taste to recipes. In most cases, it can be left out entirely. When it's called for in quantities over a few tablespoons, you might not want to leave it out. The main reason I include it in so many recipes is because it's a non-animal source of vitamin B-12, which is otherwise lacking in a vegan diet.
Seitan / Wheat Gluten
Also known as wheat-meat, seitan is made from rinsing wheat dough until all the starch washes away and all you're left with is protein. It has a meaty flavor and a tender consistency, which makes it one of my favorite foods. You can find it at health food stores, but my favorite kind comes in cans at Asian markets, where it's called 'Vegetarian Abalone.' It's also really easy to make your own using vital wheat gluten flour (available at health food stores) and some spices. I usually use the recipe from The PPK, found here:
http://theppk.com/recipes/dbrecipes/recipe.php?RecipeID=112
Tempeh
Yet another protein-packed soy product, this time made from whole beans. Tempeh has a firm texture and a nutty, unusual flavor that's fabulous in sandwiches. It can be found in the frozen section of health food stores. Once thawed, it should be cooked and eaten within a few days.
Tofu
These days, you can find tofu everywhere... in most well-stocked grocery stores as well as health food stores and Asian stores. Tofu is essentially a cheese made from soy milk. It has a very bland flavor on its own, but it soaks up flavors well from other ingredients. Tofu's texture can be somewhat gelatinous, so pressing as much water out as possible and cooking it until firm is important.
There are TWO kinds of tofu: silken (which usually comes in vacuum-sealed cardboard boxes) and water-packed (sealed in plastic tubs with water to cover it). The silken kind is very soft and flabby; it's usually best used in puddings and sauces where you need a creamy consistency. I always get the extra-firm variety of water-packed tofu; it can be crumbled to a consistency like ricotta cheese, or cut into cubes or slices and baked or fried. Silken tofu will last indefinitely on the shelf; water-packed tofu will last for months unopened or up to a week opened.
Miso
Yet another soy product, this time a paste made from fermented soy beans. Miso is intense, salty, savory and a little sweet. If boiled, it can turn bitter, but if cooked gently, it lends a deep, rich flavor to savory dishes and soups. It can be found in plastic tubs in the refrigerated section of health food stores and well-stocked grocery stores. It will keep for several months in the fridge.
Hummus
A spread made from chickpeas (garbanzo beans), olive oil, lemon juice, garlic, salt and tahini (sesame seed paste). It's creamy and savory, a great sandwich spread and dip.
Baba Ghanoush
Hummus with pureed roasted eggplant mixed in, baba ghanoush has a creamy flavor and a lighter consistency than hummus. I think it makes an admirable substitute for sour cream.
Phyllo Dough
Light, thin leaves of pastry. Phyllo is great for topping casseroles or rolling up with sweet fillings to make dessert. It can be found in the frozen section of most grocery stores and health food stores. When I'm not in the mood to deal with it, I frequently use frozen puff pastry instead.
Panko
Light, flaky Japanese bread crumbs. These can be found at Asian markets and places like Target and World Market. (I've also found them at health food stores, but they're prohibitively expensive.)
Quinoa
A small, round grain that can be found in the bulk sections of health food stores and boxed at well-stocked grocery stores. Quinoa is packed with protein and cooks up in about 20 minutes, which makes it one of my favorite grains.
Chipotle peppers
Chipotle peppers in adobo sauce can be found canned in the Mexican food section of some well-stocked grocery stores. They lend a smoky, spicy flavor to all kinds of dishes. I usually dump the contents into a small bowl and puree them, then transfer to a jar and keep in the fridge or freezer until needed.
Dark sesame oil
Available at health food stores and Asian markets, as well as the Asian sections of some grocery stores. Dark or toasted sesame oil has a nutty flavor that brings out the flavors of other ingredients. Just the smell of it makes me hungry.
Vegenaise
A soy or grapeseed-oil based version of mayonnaise, minus the eggs. It can be found at grocery stores and health food stores.
Sucanat
A dark form of sugar that comes in little round granules. Sucanat is essentially evaporated cane juice, which makes it a slightly healthier sugar. It can be found in the bulk section of most health food stores. Normal sugar can be subsituted in equal parts.
Raw cashews
Unroasted, unsalted cashew nuts. Blended into a powder, they lend creaminess and protein to smoothies and sauces. Can be found in the bulk section of most health food stores.
Plantains
Plantains looks like big, slightly black bananas. They shouldn't be eaten raw, but when they're baked, grilled or fried, they take on a delectable sweetness. Can be found in the produce section of most grocery stores and Asian markets. When they're black, they're ripe.
Crystallized Ginger
Chunks of ginger root soaked in sugar syrup. Sweet and slightly spicy, they're great for indigestion or nausea. They can be found in most health food stores.
Tahini
A paste made from sesame seeds, water and/or olive oil and salt. It can be found in the refrigerated section of health food stores and the Mediterranean/deli section of well-stocked grocery stores.
Pine Nuts
An essential for many Mediterranean dishes. They can be found in the spice section of most grocery stores, but they're
much cheaper when bought at bulk stores like CostCo, where they're stocked with the other nuts.
Kale & Swiss Chard
Dark leafy greens that can be found in the produce section of most supermarkets. Kale takes a little longer to cook... chard can be used pretty much anywhere you'd use spinach. Packed with vitamins and minerals, they're nutritional powerhouses.
Mori-Nu Mates pudding mixes
Available in the baking section of most health food stores, these are designed to be blended with silken tofu to make desserts. I use them in my key lime pie and my smoothies, among other things. They're time savers.
Earth Balance
A form of margarine that doesn't use the evil hydrogenated fats that makes most margarine solid.
Gnocchi
Cute little potato dumplings that cook up in about 2 minutes, gnocchi have a softer texture than pasta but pair well with almost all pasta sauces. They can be found frozen or vacuum-packed in stores like World Market (and some well-stocked grocery stores). I've made my own, using mashed potatoes and flour, too. Very tasty.
Soba
Whole wheat Japanese noodles that cook up in 5 minutes or less. We use these in place of spaghetti a lot... they're much quicker to cook and better for you. They can be found in health food stores and Asian markets.
Bragg's Liquid Aminos
Very similar to soy sauce. You can substitue soy sauce anywhere it's called for.
Rice vinegar & umeboshi vinegar
Special kinds of Japanese vinegar with special flavors. Rice vinegar is very mild; you could subsitute apple cider vinegar. Umeboshi vinegar has a salty, savory quality to it. Both can be found in the Asian sections of well-stock grocery stores, health food stores and Asian markets.
Garam masala
A blend of Indian spices available in the spice section of most grocery stores.
Polenta
Cornmeal that's been cooked up until it's firm. It's sold in tubes in the refrigerated/produce section of well-stocked grocery stores and health food stores. You can fry, grill or bake slices of it and serve with tomato sauce.
