"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"
|(Sauerkraut) Sauerkraut is shredded, salted, and fermented white cabbage. We have not found a lot of difference between the quality and taste of sauerkraut sold in cans, jars, or plastic bags, though we have had one brand of canned sauerkraut with an off flavor; thus, we stay with the brands we like. We use sauerkraut in several of our recipes. The only drawback is the high salt content, but other than that the flavor is great! To enlarge the photo and see the nutritional chart, click on the photo or link.|
|(Smoke Flavor, Liquid) Liquid smoke flavoring is made from either mesquite or hickory wood, which has been externally heated in a retort (oven) to the point where it begins to char and decompose. The smoke or vapor (mostly water) which is given off is then condensed into a liquid, which is aged in oak barrels before being filtered and bottled for sale. Since the liquid smoke flavor is sold in this concentrated form, only a few drops are usually required to give the recipe a smoked taste. Since liquid smoke is not a food, we do not have any nutritional information available.|
|(Soy Sauce) Soy sauce is a traditional ingredient in many Chinese recipes. However, soy sauce does have a high salt content, which people on reduced salt diets should be aware of. We have found that a little soy sauce is also an excellent addition to sauces and marinades. There are several flavors of soy sauce, and most larger super markets carry several brands. Select the one that is most pleasing to you. See the nutritional chart by clicking on the photo or link.|
|(Stevia Extract Powder) The form of Stevia we use most often is the white powdered extract. This is the sweetest form, which is approximately 200 to 300 times sweeter than sugar, by weight. By comparison, this means that the 1/8 teaspoon of stevia extract in the photo is sweeter than 1/2 cup of cane sugar. Because it is so sweet, it should be used by the pinch. Start with a very small amount, less than you intended to use, and add more only if necessary, after tasting. Other forms of Stevia are liquid concentrates, and fresh Stevia leaves, dried leaves, and ground powdered leaves, which are greenish in color and have a distinctive flavor, somewhat similar to licorice. We don’t like the green stevia because it leaves an aftertaste, which can alter the flavor of the recipe. Stevia Extract is available from health food stores and food co-ops.|
|(Turmeric, ground) Turmeric is the rhizome or root of a ginger-like plant, Curcuma domestica. It is usually available ground, as a bright yellow to orange colored, fine powder. Turmeric is an ancient spice, a native of South East Asia, used from antiquity as dye and a condiment. It is cultivated primarily in Bengal, China, Taiwan, Sri Lanka, Java. Peru. Australia and the West Indies. Turmeric is primarily used in curries, pickles, dressings, and to impart a yellow color to other foods such as rice. To enlarge the photo and to see the nutritional chart, click on the photo or link.|
|(Vanilla Extract) What is considered to be pure vanilla extract also contains water and alcohol necessary for the extraction process. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.|
|(Vinegar, Apple Cider) Apple cider vinegar, otherwise known as cider vinegar is a type of vinegar made from apple cider or juice. It has a pale to medium amber color, and to us, it has a milder taste than distilled white vinegar, even though it has the same acid content. Apple cider vinegar is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys, among other things. It is made by crushing apples and squeezing out the liquid. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which turns the sugars into alcohol. In a second stage of the fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). Acetic acid and malic acid give vinegar its sour taste. Apple cider vinegar in available in most supermarkets.|
|(Vinegar, Balsamic) In our opinion, balsamic vinegar is the finest of all grape wine vinegars. It is also the most expensive, having been aged in wooden barrels for many years. The lesser expensive brands have been aged for about least five years. The more expensive brands of balsamic vinegar have been aged in several different flavored wood barrels for longer periods of time. The aging process also concentrates the flavors. Balsamic is not technically vinegar, and the manufacturing process has more in common with sherry than with other vinegars. It is made from cooked grape juice - white grapes, surprisingly, given balsamic's intense color. Straight from the bottle or slightly sweetened with a little stevia extract it is great on salads, and adds a wonderful full bodied flavor to dressings and other recipes. We could not find any nutritional information for balsamic vinegar.|
|(Vinegar, Distilled White) The term, "white", in the name distilled white vinegar is a misnomer, because the vinegar is actually clear. Distilled white vinegar is the "lowest grade" of vinegar and is distilled from the dregs of other vinegars. Most distilled white vinegar also has the acidity adjusted with industrially manufactured, food grade, acetic acid, and we often suspect that it is mostly acetic acid. However, because if its clear color, it is excellent for pickling and for salad dressings where no added color is desired. To enlarge the photo and see the nutritional chart, click on the photo or link.|
|(Vinegar, Red Wine) Red wine vinegar is made from fermenting grape juice, and we suspect that it is usually made from poor wine grade grapes. The more expensive brands have been aged in wooden barrels, and are darker in color. The lower priced brands are lighter in color and more transparent. Red wine vinegar is excellent for making salad dressings. The higher quality are best to use with unseasoned oil and vinegar dressings. If other seasonings are added, we have found that less expensive brands are perfectly acceptable. We could not find any nutritional information for red wine vinegar.|
|(Xanthan Gum) Xanthan gum is a long chain polysaccharide composed of the sugars glucose, mannose, and glucuronic acid. It is made by the aerobic fermentation process of the bacterium Xanthomonas campestris, which causes black rot on cruciferous vegetables such as cauliflower and broccoli. It is an excellent thickening agent for salad dressings and other recipes, particularly where heating is not necessary. Xanthan gum is not usually sold in markets, but some health food stores and drug stores carry it, as do some coops.|
|(Nutritional Yeast, Mini-Flake) The nutritional yeast we purchase is commonly known as Red Star Mini Flake T6635+ Vegetarian Support Formula™. This yeast is easy to use and blends well with liquids. It can be used in almost any recipe and in small amounts will enhance the flavor. We use nutritional to give a "cheese-like" flavor and taste to many of our recipes. It's also great on popcorn. Nutritional yeast is produced specifically for its nutritional value, and is naturally low in fat and salt. It is high in B-complex vitamins, including vitamin B-12. Ingredients: Inactive dry yeast, Niacin (B3), Thiamin hydrochloride (B1), Riboflavin (B2), Pyridoxine hydrochloride (B6), and Vitamin B12. We purchase our nutritional yeast at either a health food store or from a co-op.|
|(Nutritional Yeast, Powder) The nutritional yeast we purchase is commonly known as Red Star Vegetarian Support Formula™. This yeast is easy to use and blends well with liquids. It can be used in almost any recipe and in small amounts will enhance the flavor. We use nutritional to give a "cheese-like" flavor and taste to many of our recipes. It's also great on popcorn. Nutritional yeast is produced specifically for its nutritional value, and is naturally low in fat and salt. It is high in B-complex vitamins, including vitamin B-12. Ingredients: Inactive dry yeast, Niacin (B3), Thiamin hydrochloride (B1), Riboflavin (B2), Pyridoxine hydrochloride (B6), and Vitamin B12. We purchase our nutritional yeast at either a health food store or from a co-op.|
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The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!