Found 89 results.
Manufactured protein product, made from vegetable sources
Protein isolated from the soybean
food ingredient made by protein hydrolysis of plant protein with a meat-bouillon-like taste
chemical compound
liquid remaining after milk has been curdled and strained
Large molecules found in all living cells
Protein extracted from hemp
Protein isolated from the soybean
Proteins left in whey after curd separation
food not including meat and animal tissue products
Protein composite found in wheat and related grains, including barley and rye
Nutrition bar with high protein
extracted from seeds, or less often, from other parts of fruits
food culture of the Fijian Islands
Indonesian soy product originated from Java island, used as protein source
species of plant, the Ulluco
pork sausage usually served at breakfast in the United States
yellow or white, creamy or solid food made from the pressed curds of milk
confection of sweetened chocolate
Process of altering proteins through heat, acid, or agitation
Plant leaves eaten as a vegetable
vegetable
Lawarban
Indonesian meat and vegetable dish
food
Poriyalta
Tamil term for fried or sauteed vegetable dish
Light cake made with vegetable oil
soy-based food used as a protein source
Wheat protein, used as a meat replacement
liquid seasoning
Peruvian stew
One of the five basic tastes
Edible seeds of beans, peas, and lentils
Mochijp-ro
Japanese rice cake made of mochigome
species of plant
Flour made from dried ground mesquite pods
powder which is made by grinding cereal grains
A general term for wheat sown in the fall, persisting through the winter as seedlings, and harvested the following spring or summer after it reaches full maturity.
Egg of a duck
Egg of a goose
white liquid produced by the mammary glands of mammals
Dairy proteins separated during cheesemaking
Plant root used as a vegetable
edible plant or part of a plant, involved in cooking
clear liquid (soup) preparation
kitchen appliance used for cutting vegetables
Indonesian raw vegetable salad
semi-solid oily spread often used as a butter substitute
Chinese dish with poached beef or fish
Caribbean dish sometimes called pepperpot, made with the leaves of a plant also called "callaloo"
tissue produced inside the seeds of most flowering plants
Preservation either by anaerobic fermentation in brine or immersion in vinegar
Process of protein solidification
type of vegetable
Balkan vegetable relish
pickled vegetable or fruit dish from Indonesia
Gujarati vegetable cuisine from India
Filipino vegetable soup
root vegetable
variety of chicory (Cichorium intybus), a leaf vegetable
species of plant, source of parsnip root vegetable
plant leaves eaten as a vegetable
plant leaves eaten as a vegetable
Pickled vegetable made with brief brine soak
english name for kootu
Edible oil delivered as an aerosol
Edible oil delivered as an aerosol
species of plant
species of plant
subspecies of plant
West African staple food
Slavinknl
Dutch dish of ground meat wrapped in bacon
Flowering plant cultivated for oily seeds
esters of three fatty acid chains and the alcohol glycerol, one of the three main macronutrients, also known as triglycerides
dish consisting of a mixture of small pieces of food, usually vegetables or fruit
dish consisting of a mixture of small pieces of food, usually vegetables or fruit
dish consisting of a mixture of small pieces of food, usually vegetables or fruit
type of seed commonly found in West African cuisine
type of seed commonly found in West African cuisine
cooking technique
Rugbrødda
Danish style rye bread
meat from duck
type of seed commonly found in West African cuisine
germinated cereal grains that have been dried
Fujian soup of many expensive ingredients, e.g. shark fin, bamboo shoots, scallops, sea cucumber, abalone, fish maw, Jinhua ham, pork tendon, ginseng, mushrooms
seed of plants in the genus Nelumbo, particularly the species Nelumbo nucifera