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Oligochaeta (/ ˌ ɒ l ɪ ɡ ə ˈ k iː t ə,-ɡ oʊ-/) [1] is a subclass of soft-bodied animals in the phylum Annelida, which is made up of many types of aquatic and terrestrial worms, including all of the various earthworms.
Tofu, made from soy/soybeans. Textured vegetable protein – a defatted soy flour product that is a by-product of extracting soybean oil. [7] It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content that is comparable to certain meats. [8] Ganmodoki – a traditional Japanese tofu based dish similar to ...
Magiritsa soup is a Greek avgolemono soup of lamb offal served to break the fast of Great Lent. As a soup, avgolemono usually starts with chicken broth, though meat (usually lamb), fish, or vegetable broths are also used. Typically, rice, orzo, pastina, or tapioca [3] are cooked in the
A meat alternative or meat substitute (also called plant-based meat, mock meat, or alternative protein), [7] is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics.
Thai Peanut Noodle Soup. At 7 p.m. on a weeknight, pantry flavor bomb ingredients can be the difference between sitting down to a satisfying home-cooked dinner at 7:30 and ordering take-out.
It can be used as a 1:1 substitute for cream cheese in dips, sauces, dressings, mashed potatoes and more—just don’t use it in place of cream cheese in soups, since the heat will cause the ...
A meat alternative or meat substitute (also called plant-based meat, mock meat, or alternative protein), [1] is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics.
Batchoy (Tagalog), a Filipino meat soup or noodle soup made with pork and pork offal in ginger-flavored broth, traditionally with pork blood added; Cassoulet, a French bean, meat, and vegetable stew originating from the rural Southwest that has since become a staple of French cuisine; Cawl, a Welsh broth or soup; Cholent, a traditional Jewish ...