TVP: What is it?

Textured Vegetable Protein is a ground meat substitute made from defatted soy flour. It comes as dried or frozen flakes, granules, or chunks, and it has a chewy, meaty texture when it’s cooked. The flavor’s a bit bland, so it works best in well-seasoned dishes like chili and sloppy joes. Some brands are beef or chicken-flavored.

MILLET: What is it?

Millet is a staple grain for over 1/3 of the world. It’s nutritious and gluten-free, and has a very mild flavor that can be improved by toasting the grains.

INGREDIENTS: Vegenaise

I’m not a big fan of mayonnaise-type products, but this was only $1.25 at the discount grocery on Friday, so I got some. After all my hours of stocking Vegenaise at the health food store, I had never tried it before. Following are the two recipes that I used it in this week.

KAMUT: What is it?

Kamut is an ancient grain related to durum wheat, and was reintroduced to the world after an American found some kernels of it in an Egyptian tomb. It’s high in protein and has a sweet, buttery flavor. Though it contains gluten, it’s tolerated by many people with gluten allergies.

From The Cook’s Thesaurus

MISO: What is it?

Miso is a thick paste made from soybeans and grains that has been fermented and then aged for up to three years. It’s a staple in Japan, where it’s used to flavor soups, dipping sauces, meats, and dressings. There are hundreds of varieties of miso, and the Japanese match them to dishes with the same care that Americans match wines to meals. The darker kinds are saltier and more pungent, the lighter are sweeter and milder. Look for tubs of miso in the refrigerated section of Japanese food markets, health foods stores, or large supermarkets. It will keep in your refrigerator for many months.

From The Cook’s Thesaurus

INGREDIENTS: Korean Foods and Seasonings

Rice Cakes (Dduk): Rice cakes come in all shapes and sizes and flavors in Korea. The dduk used for making ddukbokgi has a tube-shape and doesn’t have a strong flavor of its own. It is usually made simply of rice, salt, and water.

Red Pepper Paste (Gochujang): One of the main ingredients in Korean food. It is made of red chili pepper powder, fermented soybeans, white rice flour and salt.

Red Pepper Powder (Gochugaru): Ground Korean chili pepper. It can be found as a fine powder or as larger flakes.

INGREDIENTS: Bragg Liquid Aminos

If you need a substitute for soy sauce, either because you need to avoid wheat or because you are looking for a more natural option, try Liquid Aminos. The only ingredients are soybeans and water.

PASTA: A New Favorite of Mine

If you enjoy sprouted grain breads, you’ll like the new (or not so new) line of pasta from Ezekiel 4:9. It takes a few practice rounds to get the cooking time right, but once you get that down, you just might love this hearty pasta as much as I do.

SPELT: What is it?

Spelt has been around for thousands of years, but it’s recently enjoying a resurgence in popularity. It’s believed to be a relative of wheat, and it tastes like a mild version of it. Though it contains gluten, it’s tolerated by many people who are allergic to gluten.

Again, from The Cook’s Thesaurus

RED LENTILS: What are they?

The most common type of red lentil is the Red Chief. It’s a lovely salmon pink in its dried form, but it turns golden when cooked. These lentils cook faster than others. They’re best in purées or soups.