INGREDIENTS

INSTRUCTIONS

~almond butter a smooth, creamy spread made from finely ground almonds
~ancho chile peppers (dried poblano chilies) Anchos are mild,
smoky-flavored chilies that are broad, flat and heart-shaped. The
powdered for, is known as ancho molido.  ~Anaheim chile peppers (New
Mexican) a mild green or red chile about  6" long. Its flavor is
improved by roasting.  ~arrowroot a starchy powder used for thickening.
It is made from the  root of a tropical plant and can be substituted
for cornstarch in  equal amounts.  ~balsamic vinegar a rich
reddish-brown semisweet vinegar made from  white grapes.  ~Belgian
endive a small, canoe-shaped salad green with yellow or red  leaves.
~brown rice syrup a sweetener made by fermenting rice and reducing the
liquid to a thick syrup. It is similar in consistency to honey, but
less sweet.  ~brown rice vinegar a slightly sweet, naturally brewed
vinegar made  from fermented brown rice.  ~Kalamata olives small,
black, slightly tart olives often served  whole in Greek salads.
~capers seed-like buds of a Mediterranean plant that are pickled and
used as a condiment or garnish.  ~carob a caffeine-free, chocolate-like
flavoring made from the pods  of the carob tree. Available powdered and
in chips.  ~cayenne pepper a very piquant spice made from dried, ground
cayenne  chile peppers.  ~cpes French word for porcini mushrooms, which
have a bulbous  light-brown cap, a thick stem and an earthy flavor.
~chicory a bitter salad green with curly leaves and blue flowers. The
roots are dried and ground into a coffee-like powder which is often
used in Cajun and Creole cooking.  ~chickpea flour toasted and milled
chickpeas used in Mediterranean,  Middle Eastern and Indian dishes. It
is often combined with other  flours in baked goods.  ~chili powder a
blend of ground chilies, garlic, cumin and oregano  often used in
Southwestern cooking.  ~cilantro the fresh, aromatic leaves of the
coriander plant, often  used in Mexican, Asian and Indian cooking. It
is sometimes labeled  coriander or Chinese parsley.  ~Colorado chile
pepper dried red New Mexican or Anaheim chilies.  ~crimini mushrooms
(Italian brown) light brown, button-shaped  mushrooms that have a more
pronounced mushroom flavor than the  regular white button variety.
~cumin a pungent seed used ground or whole, most often in curries,
bean dishes and Mexican foods.  VEGETARIAN GOURMET SPRING 1995 Posted
by Michael Prothro KOOK-NET  :þ Mike's Resort BBS,
Fayetteville,AR,(501)521-8920þ  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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