Monthly Archives: January 2004
This luscious mixture is as welcome on raw salads as it is to embellish cooked noodle, grain, or vegetable dishes. Adapted from Vegan Express.
This cool sauce of tahini and nondairy yogurt is good in pita sandwiches, over tempeh, and as a dip for raw vegetables.
Here’s an easy preparation that is also quite useful. I especially like this as a garnish for Southwestern-style dishes and cold soups. Adapted from Vegan Soups and Hearty Stews for All Seasons.
This nearly-instant sweet, salty, and pungent sauce, made with unsweetened stone fruit preserves, is perfect for spring rolls and dumplings. It’s also great with Quinoa Scallion Fritters as shown above, and Scallion Pancakes. It only makes a small amount, but a little goes a long way. If you’re really fond of it or like to slather it on, feel […]