achar - A Nepali condiment often made with a tomato base.
baba ganouj (also baba ghanoush; baba ganujh) - A Middle Eastern puree of eggplant, tahini, olive oil, lemon juice and garlic. It is often served alongside pita bread as a spread for an appetizer.
bhat - Steamed rice.
bhutuwas - Meats or vegetables stir-fried in a fine, Nepali mustard oil.
bulghur wheat (also bulgur wheat) - A grain staple in the Middle East consisting of wheat kernels that have been steamed, dried and crushed. Bulghur wheat was an extremely popular grain during the 1970s at the height of the vegetarian movement. Today it is primarily found in the Middle Eastern dish tabbouli.
chapati (also chapatti) - A thick, unleavened bread found in East Indian restaurants that may be used as a scoop for various curries.
chhola - Stew made with mixed vegetables.
chow-chow - Tibetan noodles, similar to spaghetti, or cavatelli.
chutney - Indian word for condiment. Chutneys may be sweet or spicy, chunky or smooth. Traditionally they are served separately in small bowls and may be placed on curries and breads as the diner sees fit.
co-op (also co-operative; cooperative) - The International Co-operative Alliance defines a co-op as an autonomous association of persons united voluntarily to meet their common economic, social and cultural needs and aspirations through a jointly owned and democratically controlled enterprise. Food co-ops are generally formed so that members have knowledge of, and trust in the co-op's food sources, ensuring, for example, that organic foods are actually organic.
coulis - General term referring to a thick puree or sauce. In modern restaurants, a coulis is often drizzled along the edges of an entrée to add color to a particular dish.
couscous - A North African grain, couscous is semolina (coarsely ground wheat) that has been cooked and spiced with saffron, hot peppers, tomatoes or sweeteners.
curry - General term used in Indian cooking to refer to any number of hot, spicy, gravy-based dishes.
dal - A spicy Indian soup made with lentils or other beans, as well as tomatoes, onions and various seasonings.
dim sum - The words dim sum mean "heart's delight" in Cantonese and refer to a variety of appetizers served in Chinese teahouses, including steamed dumplings, shrimp balls, steamed buns and Chinese pastries. Instead of ordering ahead of time, diners pick dim sum items off carts or trays that are brought out periodically from the kitchen. At the end of a meal, patrons are charged according to the empty plates left on their table.
dosai (also dosa) - An entrée item originating in South India, dosai are large, thick vegetable-filled crepes.
falafel - A Middle Eastern sandwich made with pita bread, various vegetables, tahini or a yogurt sauce, and deep-fried balls of garbanzo beans and spices.
garden burger - A burger-shaped patty produced by a number of manufacturers and made from a variety of non-meat ingredients including soy, vegetables and TVP.
ginkgo - Ginkgo nuts are unusual, flavorful nuts often found in Japanese soups. Extracted from the seed, the herb ginkgo biloba reputedly is effective as a memory enhancer. Many juice bars offer ginkgo as an additive.
ginseng - A licorice-flavored root found in China. In Eastern medicine ginseng is used as a restorative, having an awakening effect similar to caffeine.
gluten - A protein (scientific name is glutenin), gluten is extracted from wheat and other cereals and can make an excellent replacement for meat protein. By itself, gluten is a tough elastic grayish substance with the consistency of chewing gum. Gluten is a central ingredient in most bread products. It is also used heavily in Chinese Buddhist restaurants.
hemp - The tough, coarse fiber of the cannabis plant, hemp is touted by proponents as a superior fiber to cotton. Hemp plants require less pesticide usage than cotton and provide up to a dozen times the amount of fiber per plant. Clothing made from hemp can often be found in shops where other alternative products are sold.
hummus - Found in most Middle Eastern restaurants, hummus is a smooth, thick mixture of mashed chickpeas, tahini, oil, lemon and garlic used as a dip for pita bread or a spread for sandwiches.
hydroponics - The cultivation of plants in a nutrient solution rather than soil. Hydroponically grown fruits and vegetables are often found in areas with short growing seasons, such as Alaska and Maine.
injera - Found in Ethiopian restaurants, injera is a largish fermented flatbread served on a griddle. In lieu of utensils, injera is used to scoop up Ethiopian pastes and curries.
kosher - Foods served in accordance with Jewish dietary laws. One of these laws indicates that meat and dairy products may not be eaten in the same sitting. Kosher dairy restaurants are good bets for ovo-lacto vegetarians.
lassi - A sweet, chilled Indian drink made with yogurt and flavored with mangoes or other tropical fruits.
macrobiotic - The theory or practice of promoting well-being and longevity through a diet consisting chiefly of whole grains and beans.
masa - Dough used to make corn tortillas. Masa sometimes appears as an uncooked side dish in Southwestern restaurants.
masala - General term used in Indian cooking to describe a spice blend used in curry dishes. Variations are countless but generally contain spices such as cardamom, coriander, cloves, cumin, dried chilies and mace.
meat analog - Any of several animal-free food products used to imitate the taste of meat.
mezze - Middle Eastern term for an assortment of appetizers brought to the table to be shared among diners.
millet - A food staple in much of the Third World, millet has a bland flavor but is a rich source of protein, making it a popular grain for vegetarians. It can be boiled and used to make hot cereal or be ground and used to make puddings, breads and cakes.
miso - Japanese term referring to a thick, fermented paste made by grinding together cooked soybeans, rice or barley, and salt. Miso is used to make miso soup, and is a common ingredient in Asian cooking. For vegetarians it can be an important source of B vitamins and protein.
momo - A soft dumpling stuffed with various vegetables or meats.
mulligatawny - A spicy South Indian soup traditionally cooked in the morning with available meats and vegetables and then served fresh as an appetizer in the evening. Vegetarian versions are often available.
nan - An East Indian white-flour flatbread traditionally baked in a tandoori oven on the premises and served hot and fresh. The smoky-flavored bread can be used as a scoop for rice or curries.
nori - Paper-thin sheets of dried seaweed used in Japanese cooking to wrap sushi or rice balls. It can also be found grated into a coarse powder and used as a seasoning. Nori has a mild sweet and salty flavor and is a rich source of protein, calcium and iron.
organic - Refers to food that is cultivated and/or processed without the use of chemicals of any sort, including fertilizers, insecticides, artificial coloring or flavoring and additives. There is debate among farmers and the public as to whether genetically altered fruits and vegetables or foods that have been chemically cross-contaminated (through shipping, wind or shared water sources) can also be considered organic. Currently California is the only state that officially regulates organic farming.
ovo-lacto vegetarian - A vegetarian whose diet includes dairy products and eggs.
pad Thai - A Thai noodle dish that combines cooked rice noodles, tofu, shrimp, crushed peanuts, bean sprouts, garlic, chilies and eggs stir-fried together in a traditional wok. Most pad Thai dishes can be served without the shrimp, but they also contain nam pla, an Asian fish sauce. Strict vegetarians should inquire whether the fish sauce can be removed from the dish.
pakoras (also pakodas) - An Indian appetizer, pakoras are fritters that are dipped in a ground chickpea batter and deep-fried. Pakoras may contain any number of vegetables, meats or rice.
papadam - Crispy, paper-thin Indian bread made with lentil flour.
posole - Traditional Mexican soup made with pork, hominy, onion, garlic and dried chilies. A popular dish in the Southwest, it's well worth seeking out a vegetarian version.
quinoa - A relatively unknown South American grain, quinoa is gaining popularity as an alternative to rice because of its high protein and nutrient content, as well as its short cooking time. It can occasionally be found in upscale vegetarian restaurants.
raita - A yogurt, cucumber and mint chutney used as a cooling agent to balance the spicy nature of Indian curries.
raw foods - A dietary philosophy stressing the eating of raw fruits and vegetables, especially "sprouted" vegetables such as beans and alfalfa sprouts. Raw enthusiasts believe that cooking drains valuable vitamins and minerals from foods.
rennet - A dried extract made from the stomach lining of calves, used in cheesemaking to help curdle milk. Many vegetarians seek out rennetless cheese, in order to avoid ingesting this extract.
rotis - Nepali crispy flatbreads that vary in size and texture from restaurant to restaurant.
samosa - Indian term referring to a small fried turnover filled with vegetables, meat or a combination of both. Generally served hot as an appetizer with various chutneys.
seitan (pronounced SAY-tan) - A protein-rich food made from wheat gluten and used in many vegetarian dishes. With a chewy texture similar to that of meat, a high protein content, and a sponge-like ability to take on the flavor of other foods, seitan is often used by creative cooks to imitate meat. Also called wheatmeat.
soy - An adjective used to describe foods made with soybeans. Soybeans are extremely versatile and are used to make Americanized foods such as soy milk and soy cheese as well as traditional Chinese foods such as soy sauce, tofu, miso and tamari. Low in carbohydrates and high in proteins and certain desirable oils, soy is quickly gaining popularity as a healthy alternative to meats.
soy milk - A non-dairy, milk-like liquid made from pressed soybeans.
soy sauce - A dark, salty sauce made by fermenting boiled soybeans and roasted wheat or barley. It is used liberally in Chinese and Japanese cooking to add flavor to stir-fries, rice dishes and noodles.
spanakopita - A Greek spinach pie, typically served as an appetizer and made with layers of buttered filo pastry and a filling of sautéed chopped spinach, onions, scallions, feta cheese, spices and sometimes eggs.
tabbouli (also tabouli; tabbouleh)- A finely chopped Lebanese salad made with bulghur wheat, scallions, tomatoes, mint and parsley.
tahini - Used as an ingredient in many Middle Eastern dishes, tahini is a thick paste made from ground sesame seeds.
tarkaris - Curried vegetables or meats.
tamari - A cousin to soy sauce, tamari is a dark sauce used in Asian cooking and made from soybeans. In general, it is slightly thicker than soy sauce but has a lower salt content.
tandoori - Refers to any foods cooked in traditional, Indian rounded-top ovens made of brick and clay. Breads, vegetables and meats are cooked over the intense direct heat of the oven's open flames. The tandoori oven gives nan its distinctive smoky flavor.
taro root - An unusually large potato-like vegetable found in Hawaii and Polynesia. Used to make poi, a sticky porridge served at Hawaiian luaus.
tempeh - A high-protein food of Indonesian origin made from partially cooked fermented soybeans. More flavorful than its cousin, tofu, tempeh has a nutty flavor.
terrine - Term often used at upscale vegetarian restaurants to refer to a non-meat paté.
tofu - Popularized in China, tofu is a protein-rich food with a Jello-like texture, made from soybeans. It is curdled from soy milk in a similar fashion to the way cheese is formed from cow's milk. Because of its neutral flavoring, tofu is best prepared by marinating or stir-frying. It can also be mixed into just about any food to add protein or texture. Tofu comes in a variety of firmness grades. Softer varieties can be used to make rich soups, salad dressings and salads. Firmer varieties can be sliced and used in traditional Asian dishes.
TVP (textured vegetable protein) - Made from defatted soy flour that has been compressed and processed into granules or chunks. When rehydrated, TVP has a texture similar to ground beef and can be used as a low-fat replacement for beef. (The fast food industry has used TVP for years as a "meat extender" because of its low cost.)
vegan - A person who disavows the use of all products obtained through animal suffering, including the consumption of meats, dairy products and eggs. Vegans also avoid the use of leather products. In this book, vegans are often referred to as "strict vegetarians."
wakame - A deep-green edible seaweed popular in Japan and used frequently in macrobiotic dishes. It may be used as a vegetable in soups and salads.
wasabi - A green-colored Japanese version of horseradish. Wasabi is mixed with soy sauce to form a dipping sauce for sushi. Tasted alone, wasabi is an intense, fiery experience. It is usually served with pickled ginger; chew on a piece to cool a burning tongue.
wheatmeat - Another word for seitan.
wrap - A California hybrid of the burrito. Wraps are rolled tortillas stuffed with any number of ethnic and traditional foods.