by Frank Kraemer | Mar 17, 2025 | Vegetable Guides, WFPB Recipes
Introduction & Overview Cabbage is a leafy green, red, or white vegetable that belongs to the Brassicaceae family. It is known for its dense-leaved head and crunchy texture. With a slightly peppery or sweet flavor depending on the variety, cabbage is a staple in...
by Frank Kraemer | Mar 17, 2025 | Vegetable Guides, WFPB Recipes
Introduction & Overview Arugula, also known as rocket or rucola, is a leafy green vegetable known for its distinctive peppery flavor. A member of the Brassicaceae (mustard) family, it is related to cruciferous vegetables like kale, broccoli, and radishes. Arugula...
by Frank Kraemer | Mar 17, 2025 | Vegetable Guides, WFPB Recipes
Introduction & Overview Bamboo shoots are the edible sprouts of the bamboo plant, prized for their crisp texture and mild, earthy flavor. They are commonly used in Asian cuisine and can be prepared in a variety of ways, including stir-frying, boiling, and...
by Frank Kraemer | Mar 17, 2025 | Vegetable Guides, WFPB Recipes
Introduction & Overview Cactus pads, commonly known as nopalitos or prickly pear pads, are the flat, green pads of the prickly pear cactus (Opuntia spp.). Native to Mexico and the southwestern United States, these edible pads have been a staple in indigenous diets...
by Frank Kraemer | Mar 17, 2025 | Vegetable Guides, WFPB Recipes
Introduction & Overview Carrots (Daucus carota) are one of the most popular root vegetables worldwide. They belong to the Apiaceae family, the same as parsley and celery. Originating in Persia, carrots were initially grown for their aromatic leaves and seeds...
by Frank Kraemer | Mar 16, 2025 | Vegetable Guides, WFPB Recipes
Introduction & Overview Bell peppers (Capsicum annuum) are vibrant, sweet, and crunchy vegetables belonging to the Solanaceae family, which includes tomatoes and eggplants. Unlike their spicier relatives, bell peppers contain no capsaicin, making them a mild and...
