Vine Cherry Tomatoes

Vine cherry tomatoes are sold attached to their stems (vine), continuing to ripen in storage. These tomatoes are small round and red with a very sweet taste, this is due to their a high sugar to acid ratio. Vine cherry tomatoes are high in nutritional value containing many vitamins such as vitamin A and  vitamin C as well as dietary fiber, potassium and folate. When cooking with vine cherry tomatoes you can remove them from the vine or roast them whole on the vine.

Vine Tomatoes

Tomatoes grow on the vine, and vine tomatoes are left unpicked from the vine and often unripe in order ripen later.

Same as the versatile tomato, you can make them into sauces, dressings, eat in a salad, roast as a vegetable…the possibilities are endless!

Vinegar

Vinegar is made from fermenting alcoholic liquids such as wine, cider or beer. It has high levels of acetic acid, which is achieved by the fermentation process.

Use vinegar in sauces, dressings or to pickle vegetables.

Virgin Coconut Oil

Virgin coconut oil is the oil taken from coconuts without the application of heat. Virgin coconut oil extracted by cold compression which is regarded better than that acquired by fermentation, as the oil extracted by fermentation has higher moisture content and goes off quicker.

Vital Wheat Gluten Flour

Vital wheat gluten flour is made from gluten and contains very little starch. It is used to make seitan and creates a dough that has elasticity to it. It is often referred to as flour, but it is powdered gluten.

Experiment with seitan flavours at home by making a dough out of vital wheat gluten and adding different herbs, spices and sauces. Once cooked, you can use seitan as a meat substitute.

Vodka

Vodka is an alcoholic spirit that is made from distilled rye, potatoes or wheat. Its primary ingredients are water and ethanol.

Have fun with vodka cocktails or use vodka in dishes while cooking.

Wakame

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

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.

Water Chestnuts

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

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.

Watermelon

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.

Watermelon Seeds

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.

Wheatgrass Powder

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

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

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

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.

White Beans

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 Paste

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

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

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 Potato

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

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

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.

White Truffle Oil

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.

White Turmeric

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.

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