Simple Sauces and Such
This is one of the most luscious, versatile sauces in my repertoire—it tastes great on sweet potatoes, grains, vegetables, and noodles. Adapted from Vegan Express. Photo by Susan Voisin, Fatfreevegan.com.
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Dal, a kind of warm dip from Indian cuisine made of well-cooked legumes, is meant to be scooped up with fresh flatbreads such as chapatis or naan. Can’t find them? Use fresh pita instead. Tiny red lentils, available in natural food stores and imported food shops, cook to an appealing orange-gold color. Read More→
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Serve this delectable peanut sauce over noodles or grains; it’s also good over sautéed tofu or tempeh. Tailor the spiciness to your taste! Read More→
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This basic marinade is excellent for grilling vegetables. The bit of lemon balances the fruity taste of the olive oil. Read More→
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The lush tomatoes of late summer can hardly be put to better use than in this lush sauce. Adapted from Pasta East to West. Read More→
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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. Read More→
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This luscious mixture is as welcome on raw salads as it is to embellish cooked noodle, grain, or vegetable dishes. Adapted from Vegan Express. Read More→
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This cool sauce of tahini and nondairy yogurt is good in pita sandwiches, over tempeh, and as a dip for raw vegetables. Read More→
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