Lorna Sass' Short-Cut Vegetarian: Great Taste in No Time

Lorna Sass' Short-Cut Vegetarian: Great Taste in No Time

Lorna J. Sass

Language: English

Pages: 176

ISBN: 068814599X

Format: PDF / Kindle (mobi) / ePub

Lorna Sass' Short-Cut Vegetarian: Great Taste in No Time

Lorna J. Sass

Language: English

Pages: 176

ISBN: 068814599X

Format: PDF / Kindle (mobi) / ePub


One of America's foremost vegetarian cooks reveals amazing shortcuts to dishes that are short on prep and long on flavor!

Instant classics. That's just what vegetarians in a hurry will find in the more than 100 amazingly quick, full-flavored recipes, like Moroccan Carrot Slaw and Thai-Inspired Red Bean Stew, in Lorna Sass' Short-Cut Vegetarian. Sheer culinary magic can be created from a pantry stocked with carefully selected prepared and instant foods, such as homemade curry powder, roasted red peppers, spicy salsas and mustard sauces, and roasted garlic oil. A splash of orange juice, a touch of cinnamon, and a few sliced leeks transform handy frozen spinach and a can of highest-quality lentils into an exotic Orange-Scented Lentil Ragout to satisfy the most sophisticated palate -- in minutes.

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rest assured that greens shrink dramatically as they cook. Just be sure to use a very large pot. more short-cuts to great grains and pastas (see also “going with the grains”) • Experiment with pastas that are made partly of a whole grain, such as brown-rice udon or whole wheat spaghetti. Buy pasta made with organic flour if possible. • Cook green vegetables along with the pasta, as I’ve done in the recipes. • Toss salad greens into just-cooked pasta. • Use an easy homemade vegetable-based

scallions as you fluff up the quinoa. Season with additional tamari if desired. note: If you have trouble finding these, substitute black soybeans or regular black (turtle) beans. makes 3 to 4 servings Combining Asian ginger, tamari, and aduki beans with quinoa and squash from the Americas is a good example of the kind of fusion cooking that makes eating an exciting adventure. If you need some instructions on preparing the squash. It’s important to cut it into small pieces so that it will be

� teaspoon salt � teaspoon Liquid Smoke 1 large clove garlic � teaspoon crushed red pepper flakes 1/8 teaspoon freshly ground black pepper Vegetable oil cooking spray Pour 2 cups of water into a large saucepan fitted with a steaming basket. Add the tempeh, cover tightly, and steam over medium-high heat for 15 minutes. Transfer the tempeh to the bowl of a food processor and add all the remaining ingredients. Process until the ingredients are well blended and the mixture begins to hold

the browned sides up. mango sauce prep: 5 minutes 1 ripe mango Peel the mango (an ordinary peeler does the job nicely) and slice the flesh away from the large pit. Discard the pit and cut the flesh into large chunks. Puree the flesh in a blender or food processor. Transfer to a bowl and serve immediately. makes about 1 cup When mangoes are in season, serve this puree instead of maple syrup as a topping for waffles or French toast. It tastes best when freshly prepared and made with a

stir-fry sauce. the salsa spirit The extraordinary popularity of salsa makes you wish you’d bought stock in one of the better-known companies. In addition to all of its other tasty virtues, salsa can become the short-cut cook’s secret weapon, contributing vibrancy and complexity to otherwise simple dishes. I’ve never gotten into the habit of making homemade salsa, perhaps because I live in New York City, where terrific tomatoes are few and far between. In addition, I find many brands of

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