Yellow Mustard

Yellow mustard can also be known as American mustard, is milder than Dijon mustard, but still including a clean and sharp flavour. Yellow mustard takes its beautiful bright yellow colour from its finely ground mustard seeds as well as the inclusion of turmeric.

Use mustard to give white sauces a kick or add it when making homemade vegan cheese to give it an acidic twang.

Yellow Onion

The white onion comes in a range of sizes going from golf ball to softball, with light yellow flesh and golden, papery skin and is sometimes know as a brown onion. Tasting rather strong when raw then very sweet when cooked. Yellow onions are available all year, in the summer and early autumn, they taste sweeter, as they haven’t been in storage as long, where as they are sharper through the winter months.

Onions are so versatile when used in savoury dishes. Add them to dishes to give them flavour especially soups, stews, roasted vegetables, salads or caramalise them with sugar and use as a dressing or dip.

Yellow 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. Bell peppers contain no capsaicin which is the active hot component in chili peppers.

Similar to green, orange and red 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.

Yellow Split Peas

Yellow split peas are round when harvested, with an outer skin. The peas are dried which dulls the colour, the outer skin of the pea is removed, then split in half by hand or by machine at the natural split in the seed’s.

Use yellow split peas to make a tasty dahl with or add to soups, stews and curries to give them a thicker and creamier texture.

Young Green Jackfruit

Young green jackfruit makes the ideal meat substitute. At this stage it hasn’t developed it’s sweet fruity taste, and is still savoury. It is found tinned in salted water in UK supermarkets.

Can be used to imitate ‘pulled pork’ by adding a barbeque sauce.

Za’atar

Often mixed with olive oil and spread on bread, za’atar is made using a mixture of sumac, sesame seeds and herbs from the Middle East and Mediterranean. Also used to season vegetables, the taste of za’atar can be tangy, herbal, nutty, or toasty.

Sprinkle za’atar over flatbreads, stir into dips or use sprinkled over salads, or to roast vegetables with.

Zucchini

Zucchini comes from the Italian word which means tiny squash or undeveloped marrow. Often mistaken with the English courgette, they both come from the same plant but the Zucchini is actually the American version of the British marrow, with different terms used depending on the dominate language of the specific country. A zucchini is a squash vegetable and is normally harvested immature at 15 to 25 cm (6 to 10 in).

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