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It is one of the most commonly cooked vegetables, along with collard greens (haakh). It is prepared with its leaves and served with a light soup and eaten with rice. In Cyprus, it is popularly sprinkled with salt and lemon and served as an appetizer. Kohlrabi is a common ingredient in Vietnamese cuisine.
Cocklebur oil, from species of genus Xanthium, with similar properties to poppyseed oil, similar in taste and smell to sunflower oil. [78] [79] Cohune oil, from the Attalea cohune (cohune palm) used as a lubricant, for cooking, soapmaking and as a lamp oil. [80] Coriander seeds are the source of an edible pressed oil, Coriander seed oil.
It is considered a good edible fungus when young and fresh, [3] though it is difficult to clean. (A toothbrush and running water are recommended.) (A toothbrush and running water are recommended.) One French cookbook, which gives four recipes for this species, says that grubs and pine needles can get caught up in holes in the jumbled mass of flesh.
Fried chicken, brownies from a box and stir-fried veggies—very different foods that, nevertheless, share a common ingredient: vegetable oil. Its omnipresence might suggest otherwise, but don’t ...
Pungent vegetables leek, garlic and onion (tamasic) are excluded, including mushrooms, as all fungi are also considered tamasic. Some consider tomatoes, peppers, and aubergines as sattvic, but most consider the Allium family (garlic, onion, leeks, shallots), as well as fungus (yeasts, molds, and mushrooms) as not sattvic. [citation needed]
Edible oil refining is a set of processes or treatments necessary to turn vegetable raw oil into edible oil.. Raw vegetable oil, obtained from seeds by pressing, solvent extraction, contains free fatty acids and other components such as phospholipids, waxes, peroxides, aldehydes, and ketones, which contribute to undesirable flavor, odor, and appearance; [1] for these reasons, all the oil has ...
Buddha's delight, often transliterated as Luóhàn zhāi (simplified Chinese: 罗汉斋; traditional Chinese: 羅漢齋, Japanese: rakansai (羅漢斎, 羅漢菜, 羅漢齋, らかんさい)), lo han jai, or lo hon jai, is a vegetarian dish well known in Chinese and Buddhist cuisine.
Sium sisarum, commonly known as skirret, [1] is a perennial plant of the family Apiaceae sometimes grown as a root vegetable.The English name skirret is derived from the Middle English 'skirwhit' or 'skirwort', meaning 'white root'.