Vegan Yum Yum (44 page)
Rosewater Lassi
Makes two 8-ounce servings
Blend all of the ingredients for several seconds. To make a cooler, icy treat, blend in 4 to 6 ice cubes at the end until smooth.
Ingredients
2 cups soy yogurt, plain or vanilla
(two 6-ounce containers, though less than 2 cups will also do)
½ cup cold water
2 to 3 tablespoons sugar
2 teaspoons rose water
Pinch of cardamom
(optional)
Thai Tea with Fresh Coconut (Soy Free)
Makes 1 drink
Open coconut and strain off water into a bowl and set aside. With a spoon, scrape the meat from the inside of the coconut and put it in a blender. Add the tea concentrate, syrup, and coconut water and blend well until frothy and creamy. Add tapioca pearls to the bottom of a glass, add Thai tea mix (heated or with ice), and serve.
Ingredients
Meat from 1 Thai coconut
(also called a “young coconut”)
½ cup coconut water from above coconut
½ cup chai concentrate
3 tablespoons Simple Syrup
3 to 4 tablespoons tapioca pearls
chapter
ten
Sauces, Dips,
and Spreads
Cranberry-Orange Sauce
W
hile I admit I love jelled, canned cranberry sauce, sometimes it's nice to whip up a fresh batch. You can add whatever flavorings you want (I like a little orange in it), and control the sweetness or tartness of the sauce. Most commercial brands contain high fructose corn syrup, so making your own sauce also has the advantage of being cane sugar- based. I like a chunky sauce every once in a while, but you can also mill the sauce to remove the skins and make a smooth, jelled sauce just like you'd get at the store.
Cranberry-Orange Sauce
Makes 4 to 6 servings
Place all the ingredients in a saucepan. Boil for 10 to 15 minutes, or until thickened sufficiently. Refrigerate before serving.
Ingredients
2 cups cranberries
½ cup sugar
½ cup water
¼ cup orange juice
Zest of 1 orange
Creamy Maple Sesame Dressing
T
his sweet dressing is well balanced and can be used on more than just lettuce. Try it as a dressing for a summer pasta salad with all your favorite veggies and a few hunks of tofu.
Creamy Maple Sesame Dressing
Dresses 1 head of lettuce
Mix together the mayo, vinegar, sesame oil, mustard, maple syrup, salt, and pepper in a small bowl. Slowly drizzle the vegetable oil into the bowl while whisking vigorously to emulsify. The oil should blend completely into the dressing and it should thicken. Taste and adjust if necessary. Serve or refrigerate for up to three days.
Ingredients
1½ tablespoons vegan mayonnaise
1
teaspoons balsamic vinegar
2 teaspoons toasted sesame oil
1½ teaspoons Dijon mustard
1½ tablespoons maple syrup
¼ teaspoon salt Fresh pepper, to taste
2 to 4 tablespoons mild vegetable oil
(canola, peanut, or light olive oil)
Grilled Corn, Peach, and Tomato Salsa
T
his salsa is sweet and smoky and a wee bit spicy. After it sits, I'd say that it's about “medium” in terms of heat, so adjust accordingly. My tomatoes were pretty acidic, so you might want to use more vinegar if yours are more normal.
Grilled Corn, Peach, and Tomato Salsa
Makes 4 to 6 appetizer servings
step 1
Heat up a grill, indoors or outdoors. Indoors, I set it on medium-high.
step 2
While the grill is heating, prep the vegetables. Core the tomatoes and cut a small X on the bottom. Lightly oil them and place them on the grill. Shuck the corn, lightly oil it, and place it on the grill. Place the whole chilies on the grill.
step 3
Peel, halve, and pit the peaches and set aside.
step 4
Grill the vegetables for about 15 minutes, turning frequently. If you're using an outdoor grill, mind the tomatoes. If they get too soft, they'll melt right through the grates. Once all the vegetables have some coloring and are cooked, about 15 minutes, remove and let cool.
step 5
While the vegetables are cooling, grill the peaches for about 1 minute, then turn and grill for 1 minute more. Remove and let cool.
Ingredients
Oil for grilling
5 medium tomatoes
4 ears of “butter and sugar”corn
(or whatever kind is available)
2 serrano chilies
3 small peaches
3 tablespoons olive oil
1 teaspoon balsamic vinegar
1 to 2 teaspoons lime juice
½ teaspoon salt
½ teaspoon cumin
½ cup fresh coriander
(cilantro)
or parsley, chopped
step 6
Once cool, halve the tomatoes and scoop the seeds and juices into a smaller, separate bowl (if you want a moister salsa, add the tomato juices; if not, discard the juices). Put diced tomatoes into a large bowl.
step 7
Remove the corn from the cob. If you have a Bundt pan, place the ear of corn vertically on the hole in the middle of the Bundt pan and use a knife to cut the kernels offâthey will fall into the Bundt pan instead of getting everywhere. Place the corn kernels in the bowl with the tomatoes. De-seed the chilies, mince, and add to the bowl. Dice the peaches and add to the bowl.
step 8
Add the olive oil, vinegar, lime juice, salt, and cumin. Mix well, taste, and adjust seasoning. It will get spicier as it sits! Let it sit in the refrigerator for at least 30 minutes, but prepare no longer than 1 day in advance. Remove from the fridge, add fresh, chopped coriander (cilantro) and/or parsley, and serve with chips.
Roasted Eggplant and Caramelized Onion Marinara
W
hen your regular pasta sauce just isn't doin' it for you anymore, make this.
