Bulgur—is a grain made from wheatberries that have been cracked and toasted. It cooks quickly and has a delicious, nutty flavor. Bulgur is high in fiber and protein, and contains easily absorbed minerals and vitamins, such as iron, calcium, and folic acid. Bulgur is also sold as “Ala.” Carob powder—is the roasted powder of the carob bean, which can be used in place of chocolate in many recipes. One appeal of carob over chocolate is that carob is caffeine free. Chickpeas—are also called garbanzo beans. These versatile, light-brown beans have a nutty flavor and are a great source of protein, fiber, folate, vitamin B6, vitamin C, and zinc. They are available dried or canned. Couscous—looks like a grain, but is actually a very small pasta. Some natural food stores and supermarkets sell a whole wheat version. Look for it in the grain section. Nayonaise—is a cholesterol-free mayonnaise substitute that contains no dairy products or eggs. Look for the fat-free version. Non-hydrogenated margarine—is margarine that does not contain hydrogenated oils (also known as “trans fats”). Hydrogenated oils raise blood cholesterol and can increase heart disease risk. Three brands of non-hydrogenated margarine are Earth Balance, Canoleo Soft Margarine, and Spectrum Spread. Nutritional yeast—not to be confused with either brewer’s or baker’s yeast, is cultivated specifically for use as a nutritional supplement. Nutritional yeast is an excellent source of protein and vitamins, especially the B-complex vitamins, and has a nutty, creamy, cheesy flavor. Certain nutritional yeasts, such as Red Star Vegetarian Support Formula Nutritional Yeast and Bragg Nutritional Yeast Seasoning, are good sources of vitamin B12. Miso (“mee-so”)—is a salty fermented soybean paste used to flavor soup, sauces, and gravies. It is available in light, medium, and dark varieties. The lighter-colored versions have the mildest flavor, while the dark are more robust. Miso is rich in B vitamins and protein.