Ingredient
and Cooking Glossary
Ingredient
and Cooking Glossary
I hope that this glossary can help with some questions about ingredients that are frequently used in vegetarian cooking and some of the cooking procedures that you my encounter. I was able to put this together with the help of a wonderful book called, "Cooking With the Right Side of the Brain- Creative Vegetarian Cooking" by Vicki Rae Chelf.
Ingredients:
TVP
TVP (Textured Vegetable
Protein)- food procuct that is made from soybeans. It comes in flakes,
granules and chunks and can be substituted in several recipes that call
for ground beef. This is an excellent source of protein and fiber.
Cooking Procedures:
Roasting
Bell Peppers
Roasting
Bell Peppers- Place the peppers on a cookie sheet and broil 1 to 3 inches
from the heating element or flame. Turn the peppers when the side
by the flame gets black and keep turning until the entire pepper is black.
This could take 20 minutes or so. Place the cooked peppers in a
paper bag and close it up. Let the peppers sit for 10 minutes. Doing this
step helps loosen the skin from the pepper. Remove the peppers and
slip the skins off. Pat the peppers dry with paper towels. Core the pepper
and cut it open, so that you can remove all of the veins and seeds. Use
as directed in recipe.
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