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The Saucy Vegetarian Paperback – January 1, 2000

4.8 out of 5 stars 33 customer reviews

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Editorial Reviews

About the Author

Joanne Stepaniak, M.S.Ed., is a writer, an educator, a cooking instructor, and the author of several cookbooks, including "The Saucy Vegetarian" and "Vegan Vittles".

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Product Details

  • Paperback: 144 pages
  • Publisher: Book Publishing Company (TN); 1 edition (January 1, 2000)
  • Language: English
  • ISBN-10: 1570670919
  • ISBN-13: 978-1570670916
  • Product Dimensions: 7 x 0.4 x 10 inches
  • Shipping Weight: 11.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #155,234 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
I have a friend who swears that the sauce makes the meal. It used to be that the mere word "sauce" gave me pause, conjuring up images of corn starch, heavy, rich ingredients, and standing in front of a hot stove stirring. Erase those images from your mind and imagine a whole book of entirely vegan sauce and dressing recipes that you can make in a blender. That means no cooking and literally seconds to a better meal. A few recipes do call for toasted nuts or roasted garlic, but those can easily be done ahead of time, and believe me, that simple extra step is well worth it. The vast majority of recipes simply call for dumping everything into the blender and flipping the switch. With the help of this book I turned out a dinner of pasta with Walnut Pesto and green salad with Sweet Basil Vinaigrette in under 30 minutes. Even my omnivorous guests wholeheartedly approved. Included are sections on planning vegetarian meals and combining and correcting flavors. Recipe chapters are: Vinaigrette Sauces & Dressings; Nut & seed Based Sauces & Dressings; Tomato, Bean & Vegetable Based Sauces & Dressings; and Creamy Tofu Sauces & Dressings. A bonus with each recipe is a list of suggestions for each using each sauce; for example, you can use the Green Ecstasy Dressing on pasta with asparagus and carrots, on shredded daikon radish with Bibb lettuce or on sliced, ripe tomatoes. This cookbook is my current favorite!
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Format: Paperback
I have several shelves full of vegan and vegan-friendly cookbooks. The Saucy Vegetarian is one of my favorites, not just for the delicious 100% vegan recipes, but for the creativity it inspires. The recipes generally involve processing about 6 to 8 no-cook (with occasional stove-top roasting) ingredients in the blender, and in some cases a food processor. Using this simple technique, I've made many awesome sauces and dressings, both Jo Stepaniak's recipes, and variations based on her recipes. A couple of ingredient substitutions I make that work well are 1 tablespoon chopped onion for each teaspoon powdered onion, and 1 teaspoon maple syrup for each teaspoon sugar. Unlike Jo's earlier works, some of these recipes call for sugar rather than a more natural, lower glycemic index sweetener. Fortunately, this isn't a problem as the maple syrup works fine, and there is a section listing recommended sweeteners and describing how they work in recipes.

My favorite recipes from the book include:
* Instant Alfredo Sauce - Very cheesy and smooth. And you would never know it contains only 13 calories per tablespoon and 0 grams of fat!
* Walnut Pesto Sauce - Delicious and very quick to make. No need to chop the walnuts first, just pile them high in the measuring cup. Works well with 1 to 2 teaspoons of Bragg Liquid Aminos (similar to soy sauce) in lieu of the salt and water.
* Carrot-Dill Sauce - I add a secret ingredient of celery seed and cut down on the water a bit for a thicker sauce. Delicious over rice and vegetables.
* Tahini, Tamari & Onion Dressing - I was afraid when I first made this raw onion dressing it would be overpowering, but the tahini and olive oil combine with the onion to make a mild oniony dressing that won't make your eyes tear.
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By A Customer on February 17, 2000
Format: Paperback
This book certainly made my creative juices start flowing! I have never been comfortable with substitutions in the kitchen, and I found Stepaniak's description of viscosity, texture, taste and energetics,in addition to her listing thickening ingredients and how to adjust the flavors,really incredibly helpful. Her chart for improvising sauces and dressings has made me courageous and actually excited about exploring new options in the kitchen. This book is full of fresh ideas, and I've been a vegan for over 20 years, but never was completely happy without a recipe; I've always been reluctant to make things unless I had every ingredient listed. Now I have a greater insight into substitutions. I think experienced cooks will also profit from the description of the subleties of flavors. I highly recommend this book!
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Format: Paperback
The Saucy Vegetarian is the most versatile cookbook I own, which is saying a lot, considering I'm a cookbookaholic! This book is idea for beginning veggies, committed vegans and even omnivores. Joanne presents a simple and healthy way to approach meal planning. Cook a grain, bean and a vegetable and serve with one of her delicious sauces! Plus, plenty of stuff to top salad, baked potatoes, breads, etc. I also like that Joanne gives suggestions for what food to pair with a sauce--it's kind of like getting several bonus recipes in one. Some of my favorite recipes include Skordalia, Green Olive and Nori sauce, the pestos and Parisian Vinagrette. Every creative cook needs this book in their collection!
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By A Customer on August 13, 2001
Format: Paperback
This book is great! Lots of sauces and dressings that you can whip up in minutes in your blender. I just made the Thousand Island dressing and it tastes better than the bottled stuff I used to consume as a child. And it is dairy-free! The No-Cook BBQ Sauce is fantastic and yummy. Joanne always includes the nutritional info for each recipe too. Everything is vegan, too! :0)
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