Fast Action Yeast

This helps to shorten the time that proving dough takes, and is otherwise known as fast-rising or fast-acting.

Top Tips

A substitute to dried yeast- a quicker way to make bread dough rise.

Fennel Bulb

Fennel bulbs looks a little like a heavy bottomed celery, they have a strong and distinctive flavour that resembles aniseed. They can be eaten both raw and cooked which slightly mellows its flavour.

Top Tips

Slice fennel finely and add to a salad to give in an aniseedy kick.

Fennel Seeds

Fennel seeds produce more flavour when they are ground or dried. They have an aniseed flavour and a sweet aroma. The seeds are similar in shape to cumin seeds that are thin, however they are greener in colour.

Top Tips

Add fennel seeds to homemade bread dough to give the baked bread a tasty flavour boost. Chewing fennel seeds is also said to freshen breath.

Fenugreek Seeds

Fenugreek comes from the plant of the Fabaceae. It has furry, green rounded stems with a small amonut of leaf stalks and can grow to be about two feet tall (60 cm). The leaves can be dried and used as herbs, and the plant matter itself can be used as a vegetable, like microgreens or sprouts. Fenugreek seeds can be found whole or in powder form.

Top Tips

Fenugreek seeds can be eaten raw, used in tea, included in cooked recipes or used in salads.

Feta Style Non-Dairy Cheese

This is an alternative product to regular feta cheese that is made with goat and sheep’s milk. The alternative feta cheeses are sometimes made with a coconut base.

Top Tips

Use non-dairy feta cheese in a Greek inspired dishes such as a Greek salad, in a spinach and feta pie or on top of roasted vegetables.

Fettuccine

Fettuccine is a type of pasta that is long, flat and thick – similar to tagliatelle.

Fiddleheads

This unusual veg is probably familiar to the residents of Maine, New England. The strange-looking food is actually the furled fronds of a baby fern, which is why they are curled up. If you can get your hands on some, they are tasty boiled and drenched in good olive oil or vegan butter or mayo. A word of warning: not all varieties are edible, and some are poisonous.

Top Tips

If you can get your hands on some, fiddleheads are tasty when boiled and drenched in good olive oil, vegan butter or mayo. A word of warning: not all varieties are edible, and some are poisonous.

Fig Jam

Figs

The fig (Ficus carica) is an Asian species of flowering plant in the mulberry family, known as the common fig (or just the fig). It is the source of the fruit also called the fig and as such is an important crop in those areas where it is grown commercially and is native to the Middle East and western Asia.

Filo Pastry

Filo pastry which translates as leaf in Greek is created of tissue thin translucent layers of delicate pastry and is perfect for creating both savoury and sweet dishes, most commonly used for delicate tartlets, pies and baklava.

Top Tips

Filo pastry can be used to make sweet and savoury dishes. A traditional Greek dish of spinach and filo pastry is a tasty savoury option or make the Greek dessert baklava out of nuts, sugar syrup and filo pastry.

Filtered Water

Filtered water is water that has had all its impurities removed through a filtration system. In many water filtration systems activated carbon is used, this is to prevent microscopic unwanted contaminates from infiltrating your drinking water.

Top Tips

Drink as you would regular water- see if you can taste or feel the difference.

Fine Green Beans

Fine green beans are served as a cooked vegetable, but can be eaten hot or cold. They take only a few minutes to cook until they are tender and ready to eat.

Top Tips

Use fine green beans in a salad with a garlic dressing or add to stews as another way to pack in one of your five a day.

Fine Polenta

Polenta is finely ground cornmeal and made from yellow corn and has a slightly sweet flavour. It can be cooked to have a thick texture, or it can be used to coat foods instead of breadcrumbs.

Top Tips

Polenta is great marinated or infused with truffle oil, it enhances the earthy and comforting taste of polenta.

Finger Root

A medicinal and culinary herb from China and south east Asia, the finger root is also known as Chinese ginger lesser galangal, and boesenbergia rotunda among other things. Named because its sprouting shape makes it look like a hand, it is commonly pickled or frozen in western countries.

Top Tips

Finger root is a great herb to add to Thai dishes, but is used for medicinal purposes in China.

Firm Tofu

This type of tofu is best for slicing, cubing and for frying. The more solid the type of tofu, the harder it becomes to infuse with flavour. This type of tofu is commonly used as a substitute for ground meat, or it can be crumbled, baked, or grilled.

Top Tips

Firm tofu is great to use with a marinade. It holds the flavour of the marinade, doesn’t crumble when cooked and provides a more robust texture than other forms of tofu. Tofu can also be used to firm up desserts instead of eggs. Be sure to drain tofu before use.

Five Spice Powder

Five Spice Powder is the same as Chinese Five Spice and is commonly made from star anise, cloves, Chinese cinnamon, szechuan pepper and fennel seeds. It is widely available and used for seasoning different types of food.

Top Tips

Add to stir fries or mixed with soy sauce as a marinade to use in Chinese inspired recipes.

Flaked Almonds

These are almonds that have been blanched and sliced. They are used for an array of things, and commonly found in mueslis. They are widely available in supermarkets.

Top Tips

Decorate desserts such as a trifle or ice cream with flaked almonds.

Flat Field Mushrooms

These are a type of mushroom that have a large surface area and are easily found in the UK and are often called flat mushrooms.

Top Tips

Fry with garlic and vegan butter to create a tasty salad topping.

Flatbread

A flatbread is a type of bread traditionally made of flour, water and salt. Once mixed together the dough rolled out until flattened. Many flatbreads are unleavened, however some are slightly leavened, such as pitta bread.

Top Tips

Use in place of regular bread at meal times for variation or smoother with vegan cheese and tomato sauce to make an easy and quick pizza.

Flax Eggs

Combining flax seeds with water creates a thick, gelatinous egg-like substitute that works perfect in recipes that call for the use of 1-2 eggs. Quick, easy and vegan friendly, flax eggs work great in baking where moistness and denseness are desired qualities.

Top Tips

Quick, easy and vegan friendly, flax eggs work great in baking where moistness and denseness are desired qualities.

Flax Meal

Flaxseed meal, is composed of ground up flaxseeds, these are digested easier than the intact seed. Flaxseeds are a rich source of carbohydrate, with oils and phytochemicals which have many health benefits.

Flax Seeds

Sometimes referred to as linseeds, flaxseeds are small, brown, tan or golden-coloured seeds. They are the richest source of plant-based omega-3 fatty acids, called alpha-linolenic acid in the world. Sprinkle Linwood’s flaxseeds over your favourite cereal, porridge or add a teaspoon to a fruity morning smoothie.

Top Tips

Sprinkle Linwood’s flaxseeds over your favourite cereal, porridge or add a teaspoon to a fruity morning smoothie. Grind up and use to make flax eggs (link to flax eggs).

Floury Potatoes

Floury varieties of potato include Maris Piper and King Edward, which are good for baking and mashing. They are types of potato that fall apart easily.

Top Tips

Use floury potatoes to top a vegan shepherds pie.

Freekeh

An ancient ingredient derived from Levantine and North African cuisine, Freekeh is a cereal food made from green durum wheat. This grain works great in a variety of dishes including casseroles, soups and salads.

Top Tips

Use as you would couscous or bulgar wheat to make a quick and easy meal.

Freeze-dried Raspberries

Freeze-dried raspberries are fresh raspberries that have undergone a dehydration process which removes the water from the fruit, whilst retaining the shape and colour of the fruit and intensifying the flavour. The texture of freeze-dried raspberries is light and dry.

They have different culinary uses to fresh fruit. – Use them to coat chocolate desserts, ice cream, sprinkle over cakes or breakfast cereals.

French Beans

This type of bean is one of the types of common bean, and are long and thin in shape. They don’t have the same stringy parts as runner beans, making them a good alternative. They can be easily grown in the UK, and are best when they are in season from June to October.

Top Tips

Use French beans in a salad with a garlic dressing or add to stews as another way to pack in one of your five a day.

Fresh Green Peas

Fresh green peas or English peas should be shelled before cooking, they can be purchased from the supermarket already done. Fresh green peas are sweet, firm and tender.

Top Tips

Eat peas as a tasty side dish at meal times, or add them to stir fry’s, stews, or on salads (once defrosted) to give them a sweet crunch.

Fresh Vegan Pasta Dough

This is made from scratch, and not available to buy pre-made. You can find recipes for fresh vegan pasta dough on the internet.

Top Tips

Leave fresh pasta dough to sit/hang for at least 10 minutes before cooking.

Frim, Pre-Pressed Tofu

Firm pre-pressed tofu is tofu that doesn’t have the water content that regular firm tofu has. It has been pressed under high pressure and gives a meatier texture.

Top Tips

Pre-pressed firm tofu is great to use with a marinade. It holds the flavour of the marinade, doesn’t crumble when cooked and provides a more robust texture than other forms of tofu. Tofu can also be used to firm up desserts instead of eggs.

Frozen Berries

Freezing berries allows you to enjoy to the sweet taste of summer all year round. Keeping their natural sweet flavours, distinctive colours and textures.

Top Tips

Frozen berries can be defrosted and used in smoothies or as a breakfast topping. You could cover them in dairy-free, vegan yoghurt, cream or ice cream as eaten as a dessert.

Frozen Broad Beans

Broad beans are adaptable and pretty hardy, growing in most soils and climates. They are part of the legume family.  Broad beans are a great source of protein and carbohydrates, and are packed full of vitamins such as A, B1 and B2. They can be brought fresh but are often brought frozen for convince.

Frozen Peas

Peas are the seeds from the fruit pisum sativum, and they can be eaten fresh, however they are more convenient for most people to buy a large bag of frozen peas.

Top Tips

Eat peas as a tasty side dish at meal times, or add them to stir fry’s, stews, or on salads (once defrosted) to give them a sweet crunch.

Frozen Petit Pois

Petit pois is a small sweet green pea, and they are commonly found as bags of frozen peas.

Top Tips

Frozen petit pois can be added to stews and pasta sauces as a way of adding another vegetable to your dish. Defrosted, petit pois are a delicious addition to a salad.

Fruity Olive Oil

Extra virgin olive oil is sometimes referred to as fruity. This type of oil is used for dipping and drizzling over foods.

Top Tips

Mix with balsamic vinegar to make an easy dip for fresh bread or as a dressing.

Fruity Red Wine

Fruity red wine is a type of wine that comes in different varieties with different types of fruit infused into the wine. Common fruits include raspberry, cherries and other red fruits.

Top Tips

Red wine is a great cooking ingredient – it enriches stews and pasta sauces. Alternatively, you could just drink it. Make sure you find a vegan red wine though as lots of beers are filtered with fish gelatin, blood or milk.

Fry’s Chicken Style Strips

Fry’s Chicken Style Strips are juicy animal friendly chicken style strips, which can be cooked in a little oil for 6-8 minutes. These strip are made of vegetable proteins (20%), (soy, wheat), vegetable oil (sunflower seed), potato starch, maize starch, flavourings, wheat flour (gluten), wheat fibre, thickener (cellulose extract), sea salt, garlic. For more information visit: www.fryfamilyfood.com/uk/chicken-style-strips/

Fry’s Meat-Free Mince

ADVERT

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased