Agave nectar. Agave nectar is a syrupy liquid sweetener produced from the sap of the agave plant, a type of succulent that grows in Mexico and South Africa.
Chickpea flour. Made from ground dried chickpeas, chickpea flour is higher in protein than most flours and contains no gluten. It’s used in many different cuisines but is perhaps best known for its role in Indian food. Look for chickpea flour in Indian grocery stores, the natural food section of well- stocked supermarkets, or at natural food stores.
Five-spice powder. So named because it’s a blend of five spices—cinnamon, cloves, fennel, Sichuan peppercorns, and star anise—five-spice powder is a popular Chinese seasoning.
Garam masala. Garam masala is a potent Indian spice blend composed of ingredients that vary from region to region. It can have many ingredients, some of which may be spicy.
Harissa paste: I offer a recipe for harissa paste, a spicy condiment that is popular in North African cuisine, on page 160. However, if you’d prefer to buy harissa paste rather than make your own, look for it at African markets or in the spice or international aisle of well-stocked supermarkets. Because the heat levels of different brands vary, be sure to add it to recipes to taste.
Herbes de Provence. Hailing from the Provence region of France, herbes de Provence is a dried blend that includes basil, fennel, rosemary, thyme, and other herbs.
Liquid smoke. A concentrated flavoring, liquid smoke should be used only sparingly. It’s made by passing various types of smoke, most often hickory smoke, through water. It adds a rich, smoky flavor to food.
Mirin. A slightly sweet, strongly flavored rice wine from Japan, mirin is available at natural food stores and well-stocked supermarkets. In a pinch, dry sherry may be substituted.
Miso. A fermented bean paste used in Japanese cooking, miso is best known for its role in miso soup. This thick, salty, concentrated seasoning is packed with flavor. Lighter-colored miso is mild and slightly sweet, while darker miso tends to be more hearty and salty. Miso can be stored in the refrigerator for up to a year after purchase.
Nutritional yeast. Sold as powder or flakes, nutritional yeast enhances both flavor and nutrition. Flakes are preferable for the recipes in this book. With its cheesy flavor, nutritional yeast adds richness to soups, sauces, dressings, and main dishes. Store nutritional yeast in a sealed container at room temperature, away from direct heat and light.
Seitan. Seitan is a concentrated protein made from wheat gluten. It has a dense, meaty texture and is ideal for grilling. Store seitan in the refrigerator or freezer. Freezing doesn’t affect its taste or texture.
Sriracha sauce. Originally from Thailand, sriracha sauce is made from hot chiles, vinegar, garlic, sugar, and salt. Sometimes called rooster sauce, it’s a popular condiment in Asian cooking and adds a distinctive flavor to marinades, soups, and other dishes.
Tamari. A type of Japanese soy sauce, tamari is naturally fermented and has a rich, complex flavor. There are many varieties available, including a reduced-sodium option, which I prefer and call for in the recipes in this book.
Tempeh. Tempeh is made from hulled and partially cooked soybeans that are formed into a cake and fermented. Tempeh is a good protein source and is rich in vitamins and fiber. Store tempeh in the refrigerator or freezer.
Tofu. Made from soy milk that’s coagulated and pressed into blocks, tofu absorbs flavors well. Chinese-style tofu, also called regular tofu, is the main type used in this book. It’s available in soft, firm, and extra-firm varieties. The latter is dense enough that it holds together and grills well, so that’s the variety called for in most of the recipes in this book. Always store tofu in the refrigerator.
Ume plum vinegar. Ume plum vinegar is a salty and sour Japanese seasoning. Use it sparingly to add a sharp, salty flavor to any dish that needs a lift. If you do so, you’ll probably want to decrease the amount of salt in the recipe. Seasoned rice vinegar is an acceptable alternative, though it doesn’t have the same distinctive flavor.
Vital wheat gluten. Derived from wheat flour, vital wheat gluten is used by bakers to enhance the elasticity of bread dough and improve the rise of yeasted baked goods. It is also essential for making seitan, as in the recipes for Seitan Roasts (page 90) and Classic Cutlets (page 91).
White balsamic vinegar. White balsamic vinegar is slightly less sweet and cloying than regular balsamic vinegar. Because of its pale color, it’s also more aesthetically pleasing in some recipes. If you don’t have white balsamic vinegar on hand, you can substitute cider vinegar.