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Vegetarian dining has evolved way beyond tofu, but really, how many of us even understand what that is? To help you decode the lingo, we’ve assembled some key terms.
Gluten: [pronounced GLEW-tin] A protein found in rye, wheat and barley, gluten is what makes bread stretchy and chewy.
Quinoa: [pronounced KEEN–wah] Quinoa might be used as a grain when cooking, but it’s actually the seed of an herb plant. It’s light, fluffy and easy to digest, and higher in protein than any other grain.
Seitan: [pronounced SAY-tan] Called the “vegetarian wheat meat” by insiders, seitan is made from the gluten found in wheat dough. It’s known for its firm texture and as one of the only soy-free meat replacements.
Soy: These days you can get just about anything derived from the soybean including milk, yogurt, burgers and chicken nuggets. The following are a few of soy’s offspring that you might sink your teeth into:
Tempeh: [pronounced TEM-peh] Known for its nutty flavor, high protein content and nougat-like texture.
Tofu: [pronounced TO-fu] It might not sound delish, but tofu is made from curdled soymilk. The curds are then pressed into those nice little cubes.
Textured Vegetable Protein (TVP): Derived from soy flour, TVP is commonly used in vegetarian restaurants as a substitute for ground beef.
©2007 The Brooklyn Paper
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