MostlyRaw Glossary

A

Additives ~ Food additives are substances intentionally added to manufactured food either directly or indirectly with a specific purpose.
1. to maintain or improve nutritional quality, 2. to maintain quality and freshness, 3. to aid in processing or preparation of food, 4. to make food more appealing. There are about 2,800 substances added to food for these uses but during processing, packaging and storage, up to 10,000 other compounds..
These approved substances are what we need to avoid eating as much as possible through a whole foods plants based diet.

Agar/Agar-agar ~ Also called kanten or Japanese gelatin; made from dried red algae or seaweed commonly used in Asia as a setting agent. It has a neutral flavor and sold in blocks, powder or brittle strands and can be easily found at Asian markets or natural food stores. Traditional gelatin is made with powdered cow hooves. Agar is a vegan substitute for gelatin and has about 5x greater setting properties so less is required. Unlike gelatin, agar will set at room temperature. Great for making vegan yogurt, creams, cheeses, desserts, jello, etc.

Agave ~

Almond Extract ~ a flavoring ingredient produced by combining bitter almond oil with ethyl alcohol. Contains a very intense flavor so just a little goes a long way.

Almond Oil ~ Oil made from almonds classified into 2 categories: Sweet almonds and bitter almonds. Sweet almond oil which can be used in food;  Bitter almond oil contains a small amount of hydrogen cyanide, which is extremely poisonous therefore never ingested.

Allspice ~ aka Jamaican pepper; pea sized berry of the evergreen pimiento tree native to the West Indies and South America but mostly supplied by Jamaica. Berries are dried and can be used whole or ground. Named from its taste, like a combination of cinnamon, nutmeg, and cloves. Stays fresh stored for up to 6 months.

Allumette ~ French for "match," referring culinarily to potatoes cut into thin matchstick slices and fried.

Amaranth ~

Anthocyanins ~

Antioxidants ~ Substances that inhibit oxidation in plants cells and help prevent food from becoming rancid or discolored. When we eat plants, we injest these protective properties. Many scientists have found that antioxidants can contribute to reducing cancer and heart disease. Vitamin C found in fruits and vegetables is a well known antioxidant. Vitamin E found plentiful in seeds and nuts is another known antioxidant.

Apple Cider Vinegar ~

Applesauce ~

Arrowroot ~

DAIYA (aka Daiya Cheese, Daiya Foods): Award winning non-dairy cheese brand based out of Vancouver, BC. Available in different flavors.

Edamame ~

EGG REPLACER ~ The brand name for a powdered combination of starches and leavening agents that bind cooked and baked foods in place of eggs.

FRUITARIAN: Same as vegan, but only eats foods that don’t kill the plant. e.g. apples can be picked without killing the plant, but carrots can’t.

GARAM MASALA: A North Indian blend of dry-roasted, ground spices, used to add heat to dishes. Typically it includes black pepper, cinnamon, cloves, coriander, cumin, cardamom, chilies, fennel, mace, nutmeg, and other spices.

Gluten ~

Kaniwa ~

Quinoa ~

Miso ~

Farro ~

Millet ~

Nutritional Yeast ~

Ovo-vegetarian ~

Lacto-vegetarian ~

Pescetarian ~

Tahini ~

Teff ~

Tempeh ~

Tamari ~

Seitan ~

Wakame Seaweed ~