Wakame is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads and is typically used in Japanese and Korean dishes.
Japanese and Korean farmers have grown wakame for centuries but it has also been cultivated in France since 1983, in sea fields established near the shores of Brittany.
Use wakame in our recipe for Vegan ‘Bone’ Broth.
Walnuts are the fruit of the walnut tree, they are a bumpy, sphere like nut. That grows in a solid shell, which when opened reveals the walnut. This is then split in two and hence you will be familiar with seeing them as flat segments.
Walnuts are usually eaten raw or roasted.
Use raw walnuts when making raw desserts as they are a substantial nut with alot of flavour.
The Chinese water chestnut or water chestnut, is a grass-like flowering plant, native to Asia (China, Japan, India, Philippines, etc.) as well as Australia, tropical Africa, and various islands of the Pacific and Indian Oceans. It is grown in many countries for its edible bulbus stem.
Water chestnuts are used as vegetables in numerous Asian dishes and broths and are readily available in tinned form in most supermarkets.
See recipe for Savoy Cabbage Dumplings
Watercress grows in running water and it is used in salads. It has a peppery and bitter taste, and it is related to the mustard plant.
You can use watercress as a peppery salad leaf or make it into a tasty and light soup.
Watermelons are to thought to have originated in Africa. They can grow to up to six kilogrammes in weight and have a sweet and crisp flesh that is refreshing and juicy to eat.
The outside skin of a watermelons is hard, green and sometimes striped. The flesh is pink or red and dotted with black seeds, which can be toasted and eaten as a snack.
Mulching on the seeds of a watermelon is the new afternoon snack and smoothie topper on the block. They’re high in fibre, protein, iron, magnesium and potassium all contributing to the maintenance of a good blood pressure and muscle function.
Watermelon seeds are a great, healthy snack. Alternatively sprinkle over salads and soups to add bite, or use as an attractive garnish on dishes.
This nutrient packed powder is made by freeze dying, oven drying or air drying fresh wheatgrass. With an abundance of health benefits, this fresh tasting superfood can be added to smoothies, juices, shakes and even used to enhance raw food dishes.
Add wheatgrass powder to smoothies to give them added health benefits.
Whipped coconut cream can be made from tinned coconut milk or it can be purchased ready made.
Taken from the hard coconut fat from a can of coconut milk. It can be used in place of whipping cream in desserts.
Whisky is a spirit that is made from malted grain such as barley or rye.
Use whiskey in dessert sauces, in cocktails or in sauces whilst cooking to give the sauce depth of flavour.
White asparagus are long, thick spears of asparagus that are grown under mounds of earth (unlike green asparagus, which is grown above ground) so that no sunlight reaches the spears. As a result of this, the vegetable never gets a chance to turn green because no photosynthesis takes place.
The term white beans refers to four types of bean, these being Navy beans, Great Northern beans, Cannellini beans and Baby Lima beans (Butter beans). All slightly different in flavour, shape and size. They’re often used interchangeably in recipes.
Add white beans to soups, stews and casseroles to add texture to your dish. Cooked and canned white beans are also a lovely addition to salads especially with a garlic based dressing.
White miso is made from soybeans that have been fermented with rice. It is a sweeter variety of miso and is used in salad dressings, sauces or with mayonnaise.
White Mushrooms (common mushroom) are one of the most commonly grown mushrooms throughout the world, and are eaten by millions of people every day. They are full of antioxdants and vitamins B2 and B5 as well as boosting your copper and phosphorus intakes. The mushroom has two colour states while immature white and brown mature, which is then known as a portobello mushroom.
Use white mushrooms as either a meat substitute in dishes or add them to pretty much any savoury dish.
White pepper has a much hotter taste than black pepper yet less complicated with fewer flavour notes. The better the quality of peppercorns the more aromatic floral and spicy fruit notes than lower quality peppercorns.
Use white pepper in sauces or dishes where you don’t want the black specs of black ground pepper to show up, or if you want a mild taste of pepper that isn’t too overpowering.
White potatoes are small to medium in size and round in shape with white or tan skin and white flesh. They are subtle and sweet in taste with a low sugar content. Perfect for mashing, adding to a salad steaming/boiling and frying.
White Self-raising flour is flour that already has a raising agent added in, helping baked goods rise. Baking powder is the ingredient that is usually added, and self-raising flour can be made at home using this ingredient. See also Wholemeal Self-Raising Flour and Self-Raising Flour
You can use self raising flour for cake and bread making. You can also made dumplings with self raising flour. It contains raising agents so its perfect for baking with.
White sugar is made from crystallised sucrose that is extracted in sugarcane or sugar beet. It is widely used in baking and as a sweetener in many dishes.
Similar to granulated sugar or caster sugar; in baking, to add sweetness to acidic tomato dishes, in sauces or dressings.
Significantly less expensive than fresh truffles, truffle oil is popular with chefs and diners. This ingredient is commonly used as a finishing oil in a variety of dishes, including truffle chips, pasta dishes, pizza and even in pureed foods like mashed potatoes. Truffle oil generally uses a flavouring rather than actual truffles – which can be controversial as pigs are sometimes used in finding them.
A great oil to add to mushroom based dishes. It gives such a unique flavour to sauces and dressing or just sprinkled over a salad. Be sure to add your truffle oil at the end of cooking though, as cooking with truffle oil takes the flavour away.
Offered referred to as amba haldi and native to the eastern Himalayan region, white turmeric is cultivated in India for its use in medicine. It has lighter flesh and its flavour is very similar to that of ginger, but with a more bitter aftertaste. In Thailand, fresh, sliced white turmeric is used as an ingredient in salads.
Use white turmeric in Indian dishes.
White vinegar is made from acetic acid and water, creating a vinegar with an incredibly clean, crisp, strong taste.
Not only can you use white vinegar in sauces, salad dressings and for pickling, but you can use it to clean your house! White vinegar is particularly good for cleaning windows and taps.
White whole wheat flour is created from hard white spring or winter wheat, which has the exact same nutritional value of whole wheat flour, but because of the variety used, it is whiter in colour and milder in flavour.
You can use white whole-wheat flour, not just for cake making and bread, but also as a thickener for sauces. For example: mix with a little water and add to stews to thicken them.
Not all wines are vegan or even vegetarian friendly this is because of a process called ‘fining’. Fining agents are used almost like a magnet they attract molecules in the wine to keep it clear and to stop it from clouding. Typically the most commonly fining agents in non vegan wines have been were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein). Today wine makers have taken a new direction and are now starting to use animal friendly products like clay based fining agents such as bentonite, and activated charcoal all giving the same result as fining agents. White wine is composed from “white” grapes, which are green or yellow in colour, such as Chardonnay, Sauvignon, and Riesling. White wine is tangy and aromatic often dry in taste.
White wine vinegar is made from fermented white wine and made with other sugars to make a less acidic form of vinegar.
Use in the same way you would red wine vinegar; in sauces, dressings and vinaigrette’s. You can also add it to chutneys to give them an acidic kick.
Yams are a tuber vegetable originating from Africa and Asia. At present yams can be easily found in the Caribbean and Latin America as well. There are over 600 varieties of yams most are found in Africa. A white yam has a white coloured flesh with a brown rough skin that soften when heated.
These soft white seeds have a mild, grassy flavour, which can be intensified by toasting. Despite the name, buckwheat is not a form of wheat, and does not naturally contain gluten. This gluten free grain is a great addition to soups, salads and even in sweet dishes such as crepes and granola.
Buckwheat and buckwheat groats are a great alternative to rice, pasta, couscous, etc.
Whole wheat flour is made from the endosperm, bran and germ of the wheat grain this gives the flour a slightly darker colour it also makes it more nutritious.
Whole wheat lasagna noodles (otherwise known as lasagna sheets) are excellent for creating a quick lasagna that tastes like it took hours to make. Whole wheat lasagna noodles have the texture and flavour and goodness of whole wheat.
Use lasagna sheets or noodles to make lasagna with.
Whole wheat tortilla originally were a staple food in New World cultures, a whole wheat tortilla is created from whole wheat flour and is a form of thin, unleavened flatbread, made from finely ground maize. They are similar to whole grain tortillas.
Use whole wheat tortilla’s as a sandwich substitute for lunch or a snack. Use as a lighter version to a pizza base. Typically used in Mexican dishes.
Whole grain tortilla originally was a staple food in New World cultures, a whole wheat tortilla can be created from, spelt flour or whole wheat flour and is a form of thin, unleavened flatbread, made from finely ground maize. Whole grain tortillas have a nutty taste and are slightly sweet with a thick and chewy texture.
Use whole grain tortilla’s as a sandwich substitute for lunch or a snack. Use as a lighter version to a pizza base. Typically used in Mexican dishes.
Wholegrain mustard has the seeds from the mustard plant included in the mustard. Yellow mustard seeds, also referred to as white, are mild in flavour. Black mustard seeds are hotter and more pungent in flavour.
Wholegrain mustard, like any mustard is a great ingredient to use when making vegan cheese due to its sharp and acidic flavour. It adds a great depth to stews and sauces. You can also add it to vegan mayonnaise to create a dip for roast potatoes or chips.
Wholemeal flour is made by using all of the wheat grain. Sometimes during the process of grinding the grain, the wheat-germ is separated and returned to the flour at the end. Wholemeal flour is often mixed with white flour in recipes to provide a lighter mixture.
Use as a more robust version of plain white flour. Use to make bread, banana bread or cake.
Wholemeal flour is made from the whole of the wheat grain, and is often heavier than white flour. It is commonly used with white flour in recipes. Self raising flour allows the mixture to bake without added raising agents.
Same as wholemeal flour, just with added raising agents. Use as a more robust version of plain white flour. Use to make bread, banana bread or cake.
This variety of noodles is traditional to Thailand. They are best prepared by being soaked in warm water for about an hour.
Use as you would regular noodles; in stir fry’s, Thai curries, soups or in spring rolls.
Wild garlic (or Allium ursinum), is a bulbous perennial flowering plant in the lily family Amaryllidaceae. It is a wild relative of onion, native to Europe and Asia, where it grows in moist woodland.
The leaves of wild garlic can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient to make a wild garlic pesto instead of basil leaves. The stems are preserved by salting and eaten as a salad in Russia. The bulbs and flowers are also edible.
Wild garlic pesto is made from blending up the leaves of wild garlic along with some olive oil, lemon juice, salt, pepper, nutritional yeast and some hazelnuts, pine nuts or any other nuts of choice.
The finished pesto is delicious when stirred through pasta, swirled into soups and stews or served as a condiment to baked potatoes. Try using it as a salad dressing or popping a few dabs into your favourite sandwich. It will keep for at least a week in the fridge.
Mushrooms foraged from the ground during the Summer to late Autumn. Common varieties include penny buns, chanterelles and field mushrooms. Care must be taken when foraging for wild mushrooms to avoid toxic varieties.
Wine vinegar is made from fermented wine and is less acidic than normal vinegar. Wine vinegar is made from red or white wine. It is used for pickling, marinating and for making sauces. The longer that the wine vinegar matures for, the better the quality of it.
Use in the same way you would white and red wine vinegar; in sauces, dressings and vinaigrette’s.
This type of soy sauce is made for and sold in Wing Yip stores. It is lighter in colour than some other types of soy sauce. Available to order online or buy in their shops.
Made from sesame seeds, this is 100% pure sesame oil. Available to order online or purchase from their shops.