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The Saucy Vegetarian Paperback – January 1, 2000
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"One to Five: One Shortcut Recipe Transformed Into Five Easy Dishes" by Ryan Scott
If you can't prep it, cook it, and sit down to eat it in less than an hour, chef and television personality Ryan Scott doesn't want to do it. It's just that simple. Learn more
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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".
Top Customer Reviews
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. I always double this one and cut down on the water a bit to thicken it. I imagine that with mint or dill, it would make a great falafel sauce.
* Herb and Onion Vinaigrette - Makes a restaurant-quality house dressing. I double this one and substitute an equal quantity maple syrup for the sugar. Works great with balsamic vinegar in lieu of the wine vinegar.
* Sunflower Seed Dressing - This makes an interesting ranch-style salad dressing or dipping sauce. But it excels as a sandwich spread or pita bread filling with vegetables.
Of the dozen or so recipes I've tried in the book, there's only one I didn't like--the Miso Citrus Sauce. Tasted like salty orange juice.
Two helpful features with each recipe are the nutrient listing (calories, protein, fat, and carbohydrates) and the listing of foods in the margin to try the sauce on. But, this cookbook contains an amazingly helpful feature rarely found in cookbooks: In addition to merely giving you her recipes, Jo teaches you how to put together the six basic tastes (sweet, salty, bitter, sour, pungent and astringent) to develop recipes of your own. She goes into a lot of detail about these tastes, which raw ingredients to use, styles of no-cook sauces and dressings, and even how to correct flavors if you don't like the concoction you invented. She also provides information on planning vegetarian menus, along with sample menus. Whether you're a novice or experienced vegetarian or vegan, it's worth reading the nearly 40-page educational section to get the creative juices flowing. Then follow Jo's advice to be innovative and consider her recipes as a starting point, altering as you see fit. That's what I do, and receive a lot of compliments in the kitchen. :-)