Foods and Ingredients That May Be New to You

HUMMUS. Born in the Middle East, this spread made of chickpeas, tahini (ground sesame seeds), garlic, and various flavorings is a traditional breakfast food that also serves as a sandwich filling or dip. Grocery stores stock it, and you’ll find a quick and easy recipe here.

NUTRITIONAL YEAST. Found in the supplement or bulk aisle of natural food stores, nutritional yeast is bright yellow and adds a cheese-like flavor to pizza, pasta sauces, vegetables, and other foods.

SEITAN. Seitan (pronounced SAY-tan) is wheat protein (gluten) with a meaty texture. It is an ingredient in some veggie burgers and other products and is also sold in meaty shapes, ready to be added to stir-fries or other dishes.

SOY SAUCE and TAMARI. Both go great on rice, vegetables, and other dishes. So what’s the difference? Soy sauce typically contains wheat. Tamari contains little or no wheat and may have a richer flavor. Reduced-sodium brands are widely available.

TEMPEH. Tempeh (pronounced TEM-pay) is a block of fermented soybeans. Like tofu, it readily takes up sauces and marinades and adds a meaty texture to dishes. You will find it in natural food stores and Asian markets.

TOFU. Very similar to cooked egg white, tofu does not have much taste on its own. But cooks love it for recipes where a little extra protein helps—like sauces and puddings. At breakfast, grilled or scrambled tofu is a healthy substitute for scrambled eggs, and Asian restaurants transform it into endless delectable traditional dishes. It is sold at all grocery stores. Firm tofu is often grilled or used in soups and stir-fries. Silken tofu lends itself to puddings and other soft-textured foods.