Here is a glossary of terms of items I've used in my recipes. If you're unsure to what something is, scroll down and find your answer.
Daikon Radish: An oriental radish that is white and has a mild flavor. You can find it next to the turnips at a whole foods store or grocerey store.
Earth Balance Buttery Spread: This is a replacement for butter. It is not a margarine, it's classified as a spread. It is free of hydogenated oils, tans fats, and GMO's. It also contains Omega-3's and helps lower bad chloresterol and increase the good. It is all natural, vegan, and gluten free.
Ener-G Egg Replacer: An egg substitute for baking. Good for vegan baking or if you are allergic to eggs. It acts as a bonding agent when baking foods like cookies, muffins, and cakes. It is kosher and gluten free. 1 1/2 tsp of replacer + 2 Tbsp of water = 1 egg. You can also use 1/4 cup of applesauce or 1 banana mashed up to replace an egg in a recipe that has more sweeter ingredients like apple muffins. You can use 1/4 cup tofu in a recipe that is thicker like pancakes to replace eggs. Tofu can also be used in recipes like quiches or frittatas to act like eggs. If you don't have Ener-G Egg Replacer or want another way to replace eggs, you can use 2 1/2 Tbsp ground flax + 3 Tbsp = 1 egg.
*The Post Punk Kitchen has a great breakdown on vegan baking. So see this awesome website, click here.*
Lentils: I wouldn't normally stick Lentils in a glossary of terms, but someone asked me what they were the other day. They're legumes!! And a legume is like a bean. Lentils come in more than 10 different varieties and is very popluar in India (thats where we believe they originated from). They have a very 'Earthy' flavor similar to beans and work best in similar recipes like soups. Lentils also can be cooked with rice or veggies and served with bread like naan or pita bread.
Mirin: It is a Japanese Rice Cooking Wine, similar to Sake but is used as a condiment. It has a strong sweet flavor and does contain a minimal amount of alcohol. More expensive varieties can contain up to 14% alcohol. It is an ingredient that is used in teriyaki sauce, and can be used to mask the odor of fish. You can use Sake and sugar to replace mirin. 1 tbsp sake + 1 tsp sugar = 1 tbsp of mirin.
Tofu: Tofu is a curd made from soybeans. That description really doesn't do tofu any justice. I've met quite a few people who say they don't like tofu which I think is hard to do since it is so versatile. It is virtually flavorless and will pick up any flavors you are cooking with. It comes in many different forms and textures.
Soft/Silken Tofu: Softest form of tofu that is the most moist of all the varieties. The texture is similar to a custard. This is the tofu that you would use to replace eggs in a dense baking recipe like pancakes, or to make a creamier sauce like Alfredo.
Firm Tofu: A more firmer form of tofu. You can also purchase an extra-firm tofu that is similar in texture. You can grill it, fry it, saute it, etc. You can purchase this tofu silken (in water) as well, but it will need to to pressed before you cook it.
Baked Tofu: Also referred to as 'Dried Tofu'. It is tofu that has been drained and cooked and usually marinated. You can purchase it in different flavors and works best in recipes that are cold, like salads and some sandwiches. My personal favorite : )
