The A-Z of vegetarianism

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Q is for...

Quail: A bird from the pheasant family that is often hunted for its meat and whose eggs are sometimes marketed as a delicacy.

Quark: Soft white cheese with a naturally acidic flavour. Quark is very popular in Germany where it is eaten as a dessert, sometimes with added cream, or added to cooking, as a lower fat alternative to cream.

Quark is also an elementary particle and fundamental constituent of matter which combine to form hadrons but don’t make very good soft cheese.

Queen of Puddings: Usually made from custard and breadcrumbs, flavoured with lemon and vanilla, and topped with jam or sliced fruit and meringue.

Quiche - Pronounced keesh, not kwichee this tart-like savoury dish is thought to originate from France. The pastry shell is usually filled with a cheese, egg and milk combo (and anything else you fancy) and baked until set. Recipe: Red onion and cheddar quiche

Quince - A small, yellow fruit member of the pear and apple family. The hard flesh and skin taste very bitter before cooking so aren’t usually eaten raw. Peel first then poach, pickle or roast for a sweet dessert, ideally eaten with a runcible spoon. Quince flesh turns red after a prolonged cooking time and is often used in jam.

Quinoa - Pronounced keen-wah. Originally from South America this grain is a great source of protein containing high amounts of the essential amino acids, cysteine, lysine, and methionine, as well as good amounts of iron, calcium and fibre. Quinoa is very easy to cook and can be used as an alternative to rice or pasta. It’s also gluten-free.

Quorn™ - One of the most popular meat substitutes, Quorn™ is made from mycoprotein extracted from a fungus (fusarium venenatum to be exact) and was originally conceived as a cheap, protein-rich food product to counter predicted global food shortages. Not suitable for vegans as eggs are included in the ingredients but Quorn™ is a Vegsoc Approved product. Recipe:  Smoked Quorn™ Tacos 

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