Radicchio Variegato Di Castelfranco

Traditionally hailing from the Venice region in Italy, this leaf vegetable looks a little like a large blood-splattered rose, with its red-speckled petals. With a slightly bitter, but delicate taste, it works well to add an extra dimension to the flavour in salads, though it is also used in risotto, soup, or even fried and eaten alone.

Top Tips

Radicchio Variegato Di Castelfranco adds an extra dimension to the flavour in salads, though it is also used in risotto, soup, or even fried and eaten alone.

Radicchios (Chicory)

Radicchio is a cultivated form of leaf chicory sometimes known as Italian chicory because it comes from Italian cuisine.

It originated in Italy and this leafy chicory resembles a small red head of lettuce or cabbage. The leaves range in colour from bronzy green to wine red or magenta and are veined in white. With a bitter and spicy taste that mellows when cooked, this unusual veggie also tastes great raw.

Top Tips

Use radicchios (chicory) as a salad leaf, roast wedges of radicchios or fry as a side dish or pretty garnish to a meal.

Try using chicory in our recipe for Grilled Pear, Chicory and Walnut Salad.

Radish

Radishes are an edible root that are small and red with white flesh.

Top Tips

Finely slice radishes and use them in a fresh salad, or pickle them.

Rainbow Chard

 

Chard is a leafy vegetable that is found in different bright colours on the stalk and all of the vegetable can be eaten however. It is related to the beetroot family, however it doesn’t have the bulb.

Top Tips

Fry rainbow chard and its stalks like you would spinach and use as a side dish or a lovely vegetable dish on its own.

Raisins

Originally white grapes that have been fleshed and dried, raisins are bursting with sweet delicious flavour. White grapes skin colour is initially green which then darkens as they dry, becoming thicker in texture and darker in colour. Raisins can be eaten straight out of the packaging; mixed into foods like porridge and puddings as well as chutneys; and used in cakes, and other baked goods. They can be soaked in liquids before being used in certain recipes, as they are very absorbent.

Top Tips

Similar to sultanas, you can add raisins to cakes, breads, desserts, porridge, rice pudding or make homemade energy bars.

Raitha

Raitha/Raita is a dish that is traditional to Indian cuisine. It is a side dish of yoghurt that has chopped cucumber and other herbs and spices added in and its served cold with other dishes.

Top Tips

Raitha from Indian restaurants is generally not vegan as it contains milk. Make your own at home or ask your favourite Indian restaurant if they can prepare it with coconut or soya yoghurt.

Rapadura Sugar

Rapadura is the pure juice extracted using a press from the sugar cane, it is then cooked to evaporate the water, at the same time being stirred with paddles, going on to produce a grainy sugar.

Top Tips

Use in place of regular sugar.

Rapeseed Oil

Rapeseed oil is obtained from the yellow flowering rapeseed plant and is currently the fastest growing vegetable oil in the UK.

Top Tips

Use rapeseed oil when a recipe calls for a mild flavoured oil, a vegetable oil or a flavourless oil.

Ras El Hanout

Ras El Hanout is a spice mix from North Africa. It plays a similar role in North African cuisine as garam masala does in Indian cuisine. The name in Arabic means “head of the shop” (similar to the English expression “top-shelf”) and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, as a rub or stirred into couscous or rice. The mix is generally associated with Morocco, although neighboring North African countries use it as well.

The blend of spices used to make Ras El Hanout does vary but usually consists of over a dozen spices, in different proportions. Commonly used ingredients include: cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric. Some spices may be particular to the region, such as ash berries, chufa, grains of paradise, orris root, monk’s pepper, cubebs, dried rosebud, fennel seed or aniseed, galangal, long pepper.

Top Tips

Make use of Ras El Hanout in our recipe for Jewelled Couscous with Harissa Roasted Vegetables.

Raspberries

Raspberries are a soft red fruit that are in season during the summer. They can be eaten raw or used in a range of recipes.

Top Tips

Eat raspberries fresh as they come or turn into raspberry chia jam. Garnish breakfasts, desserts and salads with this tasty little fruit.

Raspberry Cordial

Raspberry Cordial is a non-alcoholic concentrated syrup used in beverage making. It is made from raspberries fruit juice, water, and sugar or a sugar substitute. It is also referred to as ‘squash’.

Top Tips

Use Raspberry Cordial in our Raspberry, Kiwi and Coconut Ice Lollies.

Raw Cacao Powder

Raw cacao powder also sometimes called raw cocoa powder refers to the powder made from whole ground, roasted cacao beans. Raw cacao has sustained minimal processing, yet much of the natural fat found in cacao beans, this is the cocoa butter, has been removed, creating a low in fat powder.

Top Tips

Use raw cacao in raw dessert recipes to give them a chocolately flavour.

Raw Cane Sugar

Raw cane sugar is the sugar that is extracted from sugarcane’s. Sugarcane’s are native to warm temperature and tropical regions of south and southeast Asia.

Raw Virgin Coconut Oil

Raw virgin coconut oil is high in fibre and vitamins and minerals. It is less refined than other types of coconut oil.

Top Tips

Coconut oil is so versatile; it can be used for cooking with, as an oil for frying with, to bind raw vegan/plant based desserts, or in a variety of natural beauty remedies including teeth whitening, oil pulling and as an moisturiser for skin and hair.

Ready Rolled Shortcrust Pastry

Ready rolled shortcrust pastry is available to buy in UK supermarkets, and popular brands include Jus Rol. It is suitable for freezing and to be used at a later date.

Top Tips

Turn shortcrust pastry into a sweet or savoury pie crust and fill it with delicious vegan friendly fillings. Be creative with pastry and try and recreate vegan versions of non vegan dishes to convert family and friends to a vegan/plant based diet.

Ready-Rolled Dairy Free Puff Pastry

You can get different brands of dairy-free puff pastry, including Jus Rol Puff Pastry. It is in ready to use sheets and is usually suitable for freezing.

Top Tips

Use as you would any pastry. Create sweet and savoury dishes such as puff pastry pizza or puff pastry desserts filled with fruit and other delicious fillings.

Red Cabbage

Red cabbage is a purple leafed vegetable that is in the brassica family. It can be cooked or eaten raw, and it is often used in coleslaw.

Top Tips

Finely grate raw red cabbage and use in a salad, to make coleslaw, boil to make a pretty cabbage side dish or pickle to use as a garnish or accompaniment to other dishes.

Red Chilli

The word chilli comes from the Aztec word meaning ‘hot pepper’ and is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes.

Top Tips

Use  chilli’s if you want to add a subtle spice to any dish.

Red Chilli Powder

Chili power is made from either mild or hot chilis, and it adds a vibrant colour to any dish as well as a kick of heat.

Top Tips

Add to dishes to give them a spicy kick.

Red Kidney Beans

Red kidney beans are a type of bean that are used in a range of different recipes. They must be heated through until piping hot, as there can be adverse side effects if not cooked properly due to a toxin called phytohemagglutinin. With pre-soaked tinned kidney beans follow the cooking instructions on the tin to avoid any problems.

Top Tips

Use red kidney beans in a vegan/plant based version of a chilli ‘con carne’ or add to stews, curries, soup etc as a great way of adding manganese, phosphorus, protein, vitamin B1, iron, potassium and magnesium to your meal.

Red Lentils

With colours varying between gold to orange and red, red lentils are the sweetest and nuttiest of the lentil family. They are a source of protein, iron, fibre and are dense in B vitamins.

Top Tips

Red lentils are wonderful in curries and Indian dals as well as for thickening soups!

Red Onion

Red onion is a variety of onion that has purple skin and the flesh is white with tinged purple-red colour. They have a milder flavour than white onions. They are available in all UK supermarkets.

Top Tips

Use in place of white onion as a sweeter alternative, great raw in salads or as a pretty garnish.

Red Pepper

Also known as a bell pepper, sweet pepper or capsicum, they are native to Mexico, Central and South America but are now cultivated across the world including Asia and Europe. Bell peppers are 94% water and a rich source of vitamin C. Red peppers contain more vitamin C than green peppers. Bell peppers contain no capsaicin which is the active hot component in chili peppers.

Top Tips

Similar to yellow, orange and green pepper and often sold in multi-packs along side red, green and yellow peppers. A great pepper to stuff with couscous, lentils or rice as they hold their shape well after cooking.

Red Pepper Flakes

Red Pepper Flakes are the same as dried chilli flakes or crushed chilli flakes. They are dried and crushed red chilli peppers and are used as a spicy condiment or seasoning.

Top Tips

Add a pinch of chilli flakes to any dish to give it a spicy kick.

Red Pesto

Red pesto is made with red peppers and sundried tomatoes, as well as the usual ingredients included in pesto, such as pine nuts and basil.

Top Tips

Use red pesto in the same way you would green pesto; Use up left over pesto by mixing into vegan mayonnaise and use as a tasty salad dressing, drizzle over a homemade pizza to add flavour or just add to pasta and pasta sauces for a delicious and simple meal. Make sure you find a dairy free version though because regular pesto contains cheese, so it isn’t vegan.

Red Quinoa

Red quinoa (which takes on a brownish hue when cooked) has a richer taste, slightly chewier texture than other varieties of quinoa. It is also has a nuttier flavor than white quinoa.

See Quinoa and Black Quinoa for more information on different types of Quinoa.

Red Wine

Red wine is made from dark colour grape varieties, and there are many different types of red wine. The wine is made from fermenting the grape juice.

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 gelatine, blood, eggs or milk.

Red Wine Vinegar

Red wine vinegar is red wine that has been allowed to ferment for longer until it turns sour.

Top Tips

Use in the same way you would white wine vinegar; in sauces, dressings and vinaigrette.

Redcurrant Jelly

Redcurrant jelly is made from redcurrants, rosemary and sugar. It is condensed down to a sauce that is similar to jam and widely used in a range of different dishes, and paired with port.

Top Tips

Use as a condiment to dishes, add into sauces and dressings to enrich them or mix with water, boil and make it into a glaze.

Refined Coconut Oil

Refined coconut oil is often used more in cooking as it has a higher smoking point and a subtler flavour than unrefined coconut oil.

Top Tips

Coconut oil is so versatile; it can be used for cooking with, as an oil for frying with, to bind raw vegan/plant based desserts, or in a variety of natural beauty remedies including teeth whitening, oil pulling and as an moisturiser for skin and hair.

Refried Beans

Refried beans are pinto beans that have been boiled and mashed into a paste. In the UK they are available to buy in tins and are often used in Mexican cuisine.

Top Tips

Refried beans are made from pinto beans; they are easy to make at home and are a great addition to Mexican inspired dishes such as stuffed tortillas or quesadillas.

Rhubarb

Part of the dock family, rhubarb has red stalks that are used in cooking. To create better results during growing, they are grown in dark sheds or under light-tight pots, a technique called ‘forcing’.

Top Tips

Rhubarb can be made into a preserve/jam, stewed and made into a dessert with ice cream or made into a sauce for sweet and savoury dishes as it is a bitter fruit, but can be made sweet and sugary.

Rhubarb Chutney

A classic rhubarb chutney is a perfect blend of tangy and sweet, Rhubarb chutney normally  consists of rhubarb, vinegar, and sugar cooked down to a reduction creating a jam like consistency.

Rice

Rice is a grain that is grown in Asia and is the seed of a grass called Oryza Sativa. It’s the staple food for Asia, and there are many different varieties including long grain, short grain and wild varieties that differ in colour.

Top Tips

Use as you would other rices. Be sure to reheat your leftover rice thoroughly as rice is renowned for causing upset stomach if not reheated properly.

Rice Flour

Rice flour is made from finely milled rice, and it can be used as and alternative to wheat flour. Rice flour is also used as a thickening agent in recipes as it prevents liquid separating.

Top Tips

Great alternative to regular flour when baking, use it for batters or to thicken sauces.

Rice Malt Syrup

Rice malt syrup contains absolutely no fructose, which separates it from its stick amber syrup counterparts. It is made from fermented brown rice and a blend of glucose and maltose.

Top Tips

Rice malt syrup is a less sticky version of malt syrup and can be used in desserts to add sweetness.

Rice Noodles

Rice noodles are made from white rice flour, and are usually sold dried although you can buy them fresh usually in specialist supermarkets. Rice noodles are very versatile and can be used in stir fries, soups, or even deep fried to make a garnish. Rice noodles are more delicate in texture and flavour than wheat based noodles as well as are low in fat, and gluten free.

Rice Paper Rounds

Rice paper rounds, often refereed to as wonton or spring roll sheets, are made from tapioca flour and white rice flour. Rice paper rounds are translucent, edible wrapper used to make spring rolls traditionally in Thai and Vietnamese cuisine. Rice paper rounds require being soaked briefly in water, this softens them before you use them. When using rice paper rounds if you cannot find the exact measurement specified, it is best to go for a large size and then trim. Rice paper round can be purchased at most supermarkets and Asian markets.

Top Tips

Make healthy and raw spring rolls out of these papers by filling the soaked papers with crunchy salad and a tasty Asian- inspired dressing.

Rice Vinegar

Rice vinegar is made from fermented rice or rice wine in China, Japan, Korea, and Vietnam. Sweet and acidic, rice vinegar has a mild flavour and is extensively used in Asian-style recipes such as sushi rice or sweet and sour dishes. It can also be used in salads, drizzled across veggies or used in sauces.

Top Tips

Rice Wine Vinegar is extensively used in Asian-style recipes such as sushi rice or sweet and sour dishes. It can also be used in salads, drizzled across veggies or used in sauces.

Rice White Vinegar

Rice vinegar is sweet and delicate compared to other types of vinegar, where some are sour and others are rich, fruity or tangy. It is often added to coleslaw’s and vinaigrette’s.

Top Tips

Rice Wine Vinegar is extensively used in Asian-style recipes such as sushi rice or sweet and sour dishes. It can also be used in salads, drizzled across veggies or used in sauces.

Rocket

Rocket is otherwise known as Arugula and is used in salads. It has a strong peppery flavor and is widely available in the UK.

Top Tips

Finish off pasta dishes, salads and pizzas with a sprinkle of rocket to add colour and kick.

Rolled Oats

Top Tips

Make into overnight oats and take to work or to school as a quick and easy breakfast.

Romaine Leaves

Romaine lettuce or Cos lettuce is a head forming lettuce. Romaine lettuce have bright green and long leaves with a crisp texture and distinct taste. Romaine lettuce is one of four popular lettuce varieties, alongside crisphead, butterhead and leaf lettuce, packed full of vitamin C and B9, folic acid and potassium.

Top Tips

Use Romaine leaves in a salad as an alternative to iceberg lettuce.

Romanesco

This incredible-looking veggie is a relative of the cauliflower, and a mathematical wonder – it is a natural approximation of a fractal and its spirals follow the famous Fibonacci pattern. You can try using Romanesco the same way you would cauliflower – roasted, in stir-fries, boiled, or sautéed.

Top Tips

You can try using Romanesco the same way you would cauliflower – roasted, in stir-fries, boiled, or sautéed.

Romano Peppers

Romano peppers are a long pepper that resembles a giant chilli, but in fact it doesn’t have any heat and is sweet in taste much like the flavour of a bell pepper. Romano peppers can be used in soups, stuffed, in stir fries and salads.

Rose Petals, Dried

These are rose petals that have been dried. They are often included in recipes for teas, syrups, and other items. You can purchase them online or dry rose petals at home.

Top Tips

Sprinkle rose petals over dishes to make them look lovely.

Rose Water

Rose water is made by steeping rose petals in water. It is used in cooking, for medicinal and cosmetic purposes. It has a strong floral taste, and is often used sparingly in recipes.

Top Tips

Rose water is often used in Middle eastern dishes but can also be used as a facial toner.

Rosemary

Rosemary is a herb that is an evergreen plant from the mint family and the leaves are used in cooking.

Top Tips

Roast potatoes and other veg in rosemary. Add sparingly to stews and soups as it has quite a strong flavour.

Rosemary, Dried

Rosemary has a garden fresh, woody and sweet fragrance with a bittersweet, crisp flavour. Dried rosemary has a stronger and more concentrated taste than fresh rosemary and is perfect in stews, with roast vegatables and in salads. Rosemary is a member of the mint family, and originates from the Mediterranean.

Top Tips

Rosemary is suited to bean based dishes, so add it to a stew or soup.

Rum

The distilled alcoholic beverage of Rum is created from sugarcane byproducts, molasses or directly from sugarcane juice, made from the processes of fermentation and distillation making a clear liquid which is then usually aged in oak barrels.

Top Tips

Use rum in cocktails or desserts like Rum Baba.

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