When I was looking for agave nectar, I had no idea what I was looking for, or where to find it. But I tried not to let the clerk know that than when I asked for help. I just casually said, "excuse me, where do I find the agave nectar?" and was surprised to discover that it is next to the honey!
I hope this list will help. I haven't tried everything yet, but will leave personal notes and opinions when I do. And if you come across something unfamiliar that is missing from my list, please let me know.
Agave Nectar -
Almond Milk -
Coconut Milk -
Egg Replacer - a pre-made powdered mix of ingredients that takes the place of eggs in baked goods.
Hummus -
Miso (MEE-soh) - a concentrated and flavorful paste made from fermented soybeans. It adds a salty, savory flavor to soups, sauces, gravies, and spreads. Miso comes in different varieties, from light and mellow to darks and very salty. Add miso to your recipes at the end of cooking time and do not boil because boiling will destroy some if miso's nutritional value.
Nutritioinal Yeast - This is NOT the same as the yeast used to make bread rise. You can get nutritional yeast as a flake or powder, it has a golden flavor and a cheese like taste (I've heard you can sprinkle it on popcorn, but I haven't tried it yet). Many people who don't eat cheese like to add it to recipes, or to sprinkle on top of pasta dishes instead of parmesan cheese.
Rice Milk -
Seitan (SAY-tan) - This is a very meat-like food that is made from wheat flour. Depending upon the seasoning, it can take the place of turkey, chicken, beef, or just about anything else. Look for it either refrigerated or frozen in a natural foods store.
Soy Cheese - You can use soy cheese the same as regular dairy cheese, though it won't melt quite the same, and tastes a bit different. But if you are going vegan or want to cut back on cheese, it can fill in if you want that cheeselike quality. NOTE: most soy cheese contains a small amount of casein (milk protein) to help it melt.
Soymilk - a milk substitute made by soaking dry soybeans and then grinding them with water. It can be used just like cow's milk: on cereal, in cooking or baking, or by the glass. It has about the same proportion of protein as cow's milk.
Tamari (ta-MAR-ee) - a natural soy sauce brewed using a traditional Japanese method resulting in a more complex flavor than regular soy sauce. Besides the natural food section of your grocer, you can also find it at Asian groceries.
Tempeh (TEM-pay) - A dense patty made from soybeans, it can be made into sandwiches, skewered on shish kebabs, or cubed into stir-fries. It can also be grated into sauces or other recipes, and seems very meatlike. Tempeh picks up the flavor of whatever you cook it with. Other than the natural food section, it can also be found in Asian groceries.
Textured Vegetable Protein (TVP) - TVP is made from soy flour and comes in granules, flakes or chunks. When you add boiling water and let it moisten, it becomes very meatlike.
Tofu (TOE-foo) - Tofu is made from soybeans in a process similar to making cheese from milk. By itself it does not have much flavor but it picks up the flavor of whatever you cook it with. It is rich in protein, iron, and calcium (if you select tofu that is made with calcium sulfate or calcium chloride (two mineral salts).
Tofu comes in different varieties that work best in certain kinds of recipes:
- Extra-firm or firm tofu is great cubed and used in stir-fries and stews, or sliced and seasoned and then baked, broiled or sauteed for sandwiches. If you want a meatier and chewier texture, try freezing and then thawing it - good for crumbling into chili and sauces.
- Soft or silken tofu are best in smoothies, dips, sauces, dressings, puddings, and pies. You can also substitute silken tofu for eggs in some baked goods.
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