Short-Cut Vegetarian by Lorna J. Sass

Author:Lorna J. Sass
Language: eng
Format: epub, mobi
Publisher: HarperCollins

Slaws go beyond the realm of cabbage and can be created from chopped vegetables of all kinds. This carrot slaw is a personal favorite. It’s good either freshly made or the next day, when the flavors have become more intense—almost pickled. The dried currants add a contrasting burst of color and sweetness.

For a light luncheon entrée, it’s pleasant to serve this slaw over room-temperature basmati rice.

flash in the pan: hearty chilies, curries, stews, and stir-fries

The eclecticism of the American kitchen is perhaps no place more apparent than in this chapter, which includes chilies, curries, Thai-inspired stews, pasta fagioli, and stir-fries. As a nation of immigrants, we have long embraced the foreign as our own, so it feels quite natural to eat pasta one night and lo mein the next.

By the same token, our youthful spirit enables us to disregard long-hallowed culinary traditions and create new approaches to old favorites—approaches that accommodate formerly long-cooked stews to a short-cut lifestyle.

This is the chapter to turn to when you need a wholesome, flavor-packed meal in minutes. Each of the recipes makes use of one or more of the short-cut strategies I mentioned earlier, and they all add up to a new definition of fast food.

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