Monthly Archives: January 2004

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.

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.

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.

“Duck” Sauce

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 […]