Ingredients That May Be New to You

 

Here is a list of a few ingredients that may be unfamiliar to you. They are used in some of the recipes in this book, and you’ll want to turn some of them into kitchen staples. You also will find descriptions of additional ingredients in the Healthy Substitutions.

 

Almond butter: Similar to peanut butter, almond butter is made from raw or roasted almonds that have been ground into a paste. It is available in natural food stores.

 

Arrowroot: Arrowroot is a natural thickener made from the arrowroot plant. Dissolve arrowroot in a small amount of cool liquid before adding to sauces, gravies, pie fillings, or puddings. After adding, bring to a boil stirring constantly, then lower the heat and cook until thickened.

 

Balsamic vinegar: Balsamic vinegar is dark brown with an exquisite flavor and subtle sweetness. It is made from sweet Trebbiano grapes and acquires its dark color and pungency from being aged in wooden barrels for a minimum of ten years. Balsamic vinegar is available in supermarkets, Italian grocery stores, and gourmet and specialty food shops.

 

Brown rice vinegar: This delicately flavored, amber-colored vinegar is made from either fermented brown rice or unrefined rice wine. It is available in natural food stores and some supermarkets. Beware of most grocery store “seasoned” rice vinegars, as these typically contain added sugar. Stored at room temperature, brown rice vinegar will keep indefinitely.

 

Miso: Miso is a salty, flavorful, fermented soybean paste that often contains rice, barley, or another grain or bean. Some specialty misos are made from chickpeas, lentils, adzuki beans, or other legumes instead of soybeans. Used primarily as a seasoning, miso ranges from dark and strongly flavored to light, smooth, and delicately flavored. The best kinds will be found in the refrigerated section of your natural food store, as they retain active enzymes. Store miso in a tightly covered container in the refrigerator where it will keep for several months to a year (check the “use by” date on the container).

 

Sesame tahini: Sesame tahini is a smooth, creamy, tan-colored paste made by finely grinding raw or roasted sesame seeds. It is an essential ingredient in many Middle Eastern recipes and adds a wonderful texture and nutty flavor to spreads, sauces, and dressings. Tahini may be very thick, like peanut butter, or thin and slightly runny, depending on the brand. As with all unrefined nut and seed butters, you’ll want to store tahini in the refrigerator to keep it from becoming rancid and to keep the oil from separating. However, if the oil does separate, simply stir it back in. Sesame tahini is available in many supermarkets, Middle Eastern grocery stores, and natural food stores.

 

Tamari: Typical brands of “soy sauce” are little more than hydrolyzed vegetable protein, sugar, and caramel coloring. However, excellent, naturally fermented soy sauce, commonly called tamari, is readily available in natural food stores and some supermarkets. As you’ll see on its label, it contains only soy beans, salt, water, and sometimes wheat. Good soy sauces with reduced sodium also are available. If you have a sensitivity to yeast or fermented foods, look for Bragg Liquid Aminos, a rich, savory soy product that has not been fermented. You can substitute it equally for tamari.

 

Toasted sesame oil: This oil is extracted from toasted sesame seeds and has a luscious, highly concentrated flavor. A few drops sprinkled over cooked grains, beans, pasta, or vegetables add outstanding flavor, especially when combined with a little tamari soy sauce. Do not use it for cooking or sautéing, as it burns easily. Refrigerate toasted sesame oil after opening. You’ll find it in your natural food store.