The Garden of Vegan by Tanya Barnard

Author:Tanya Barnard
Language: eng
Format: epub
Tags: ebook, book
Publisher: Arsenal Pulp Press
Published: 2010-08-27T16:00:00+00:00

Effortless, scrumptious, versatile – a few choice words to describe these next three recipes. These sauces can be used for dipping potstickers or veggies, as a marinade for tofu, or as a quick and easy noodle toss.

MISO SESAME DIPPING SAUCE

¼ cup water

1 tbsp miso

1 tsp Braggs

1 tsp rice vinegar

1 tsp maple syrup

1 tsp Asian chilli sauce

1 tbsp sesame seeds

In a small saucepan, whisk together all ingredients. Warm on low heat before serving. Makes approx. ½ cup.

SOY GINGER DIPPING SAUCE

¼ cup Braggs

2 tbsp rice vinegar

2 tsp fresh ginger, grated

2 tsp lime juice

2 tsp maple syrup

1 green onion, chopped

In a small saucepan, whisk together all ingredients. Warm on low heat before serving. Makes approx. ½ cup.

PEANUT DIPPING SAUCE

½ cup coconut milk

2 tbsp rice vinegar

2 tbsp peanut butter, smooth

2 tbsp maple syrup

2 tbsp Braggs

2 cloves garlic, roughly chopped

1 tsp lime juice

1 tsp lime rind, grated

1 tsp dried mint

½ tsp dried red pepper flakes

In a blender or food processor, blend together all the ingredients until smooth. Warm on low heat before serving. Makes approx. 1 cup.

CASHEW DIPPING SAUCE

This dipping sauce is thicker than others, but the same rules apply to this versatile recipe – use in or on anything you like.

1 cup dry roasted cashews (WORCESTERSHIRE SAUCE), chopped

¾ cup soy yogurt (SUGAR-FREE BERRY JUMBLE JAM)

1 tbsp dark sesame oil

1 tbsp lemon juice or apple cider vinegar

1 tbsp Braggs

2 cloves garlic, roughly chopped

½ tsp all-purpose spice (ALL-PURPOSE SPICE)

In a blender or food processor, blend together all the ingredients until smooth. Transfer to a small saucepan and warm on low heat before serving. Makes approx. 1 cup.

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