Fresh Summer Tomato Sauce
The lush tomatoes of late summer can hardly be put to better use than in this lush sauce. Adapted from Pasta East to West. Makes enough for 1 pound pasta, about 6 servings 3 tablespoons extra virgin olive oil 3 to 4 cloves garlic, minced 1 small onion, finely chopped 2 pounds very ripe, fresh tomatoes 1/4 cup sliced sun-dried tomatoes (oil-cured or not, as preferred) 1/4 cup fresh basil leaves 2 tablespoons chopped fresh oregano, or 1...
Shiitake-Miso Gravy
Serve this richly flavored vegan shiitake-miso gravy over sautéed tofu or tempeh, or to dress up mashed potatoes or green vegetables. Adapted from Vegan Express. Makes: about 2 cups 1 cup prepared vegetable broth or water 2 cups thinly sliced fresh shiitake mushroom caps (about 2 to 3 ounces) 1 to 2 teaspoons minced fresh or jarred ginger, to taste 1 teaspoon dark sesame oil 1 1/2 tablespoons cornstarch 2 rounded tablespoons miso...
Coconut-Peanut Sauce or Salad Dressing
This luscious mixture is as welcome on raw salads as it is to embellish cooked noodle, grain, or vegetable dishes. Adapted from Vegan Express. Makes: about 1 1/2 cups One 8-ounce jar peanut satay sauce 1/2 cup light coconut milk Juice of 1 lime 1/2 teaspoon red or green Thai chili paste, more or less to taste, dissolved in a little hot water 2 teaspoons brown rice syrup, agave nectar, or maple syrup Combine the ingredients in a small...
Tahini-Yogurt Sauce
This cool sauce of tahini and nondairy yogurt is good in pita sandwiches, over tempeh, and as a dip for raw vegetables. Makes: about 1 cup 1/2 cup plain soy or coconut yogurt 1/4 cup tahini 1 teaspoon grainy mustard 1 tablespoon lemon juice, or more, to taste 1 tablespoon minced fresh chives or scallion 1 teaspoon horseradish, optional Combine all the ingredients in a small bowl and whisk together until smooth. Here are lots...
Vegan Sour Cream
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. Makes: a little more than 1 cup One cup crumbled firm or extra-firm silken tofu 2 to 3 tablespoons rice milk, as needed 2 teaspoons lemon juice, or more to taste 1/4 teaspoon salt, or to taste Combine all the ingredients in a food processor or...
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