THE CHINA STUDY QUICK & EASY COOKBOOK (8 page)

MAKES ABOUT 1 CUP    

The ginger and cayenne give this sauce a flavorful kick, and it takes only 5 minutes to make. Serve it with Warm Kale Salad with Peanut Dressing (
p. 96
), Chilled Peanut Noodles (
p. 130
), or Quinoa–Black Bean Buddha Bowl (
p. 201
).

½ cup smooth peanut butter

¼ cup low-sodium soy sauce or tamari

2 tablespoons rice vinegar

¼ cup brown rice syrup

¾ teaspoon ground ginger

¼ teaspoon cayenne pepper (optional)

1.
Combine all ingredients in a bowl and whisk well to combine. Store refrigerated in an airtight container for up to 7 days.

MAKES 1¾ CUPS    

I used to make a version of this sauce with sesame oil and tahini. It was delicious, but heavy. Now I love it without the sesame oil, and you could make this flavor-packed version even lower in fat by leaving out the tahini (see Tip). You will still have a really good sauce to use on pasta, steamed vegetables, or many other dishes you’ll find in this book.

1 12-ounce package Mori-Nu Silken Lite Firm Tofu

¾ cup chopped fresh cilantro

¼ cup tahini (not raw)

2 tablespoons lemon juice

4 cloves garlic

2 teaspoons sea salt

¼ teaspoon cayenne pepper

1.
Combine all ingredients in a blender and puree until smooth and creamy.

2.
Store refrigerated in an airtight container for up to 7 days.

TIP

If you leave out the tahini, increase the cilantro to 1 cup.

MAKES 1½ CUPS

I prefer to make my mayonnaise with cauliflower puree instead of tofu, not only because I have a mild allergy to soy but because I like the taste better—and the cauliflower has no fat. But whether you use tofu or cauliflower, this recipe will keep refrigerated for seven days.

1 12-ounce package Mori-Nu Silken Lite Firm Tofu or 1½ cups Cauliflower Puree (
p. 64
)

2 tablespoons red wine vinegar

½ teaspoon sea salt

1.
Combine everything in a food processor or blender and puree until smooth and creamy.

MAKE IT EASY

I keep this recipe on hand as my starter mayonnaise, then I can add whatever I like to it depending upon what I am making—roasted red peppers, Dijon mustard, fresh or dried herbs, or garlic.

MAKES 2 CUPS    

I love roasted red bell peppers. When you puree them and put them in a mayonnaise like this one, their flavor intensifies. I use this sauce to make Red Pepper Slaw (
p. 113
) or as a condiment for sandwiches.

1½ cups Cauliflower Puree (
p. 64
) or 1 12-ounce package Mori-Nu Silken Lite Firm Tofu

2 roasted red bell peppers

2 tablespoons red wine vinegar

1 tablespoon chopped fresh dill

sea salt and black pepper to taste

1.
Add the Cauliflower Puree or tofu to a blender with the remaining ingredients. Blend until smooth and creamy.

2.
Store refrigerated in an airtight container for up to 5 days.

MAKES 1 CUP    

There are many versions of vegan Parmesan cheese recipes and most of them are good—and pretty much the same. This is my favorite. The caraway and fennel seeds, just a touch of each, add a little brightness that reminds me of a good Parmesan.

¼ cup toasted sesame seeds

¼ cup toasted cashews

½ cup nutritional yeast

½ teaspoon sea salt

¼ teaspoon ground caraway seeds

¼ teaspoon ground fennel seeds

1.
Combine all ingredients in a food processor and process until the mixture has the texture of grated Parmesan cheese. Do not over-process or you will have Parmesan butter.

2.
Store refrigerated for up to 1 month.

MAKES ¾ CUP

I love jerk seasonings. They are spicy, sweet, and pungent all at the same time. Making your own spice rub gives you some healthy advantages over buying commercial versions—you can determine how much heat you add to the rub and you can make it healthy by using the natural sweetness of dates instead of processed sugars. Use this delicious rub with Jerk-Style Beans (
p. 188
), baked or grilled portobello mushrooms, or cauliflower steaks.

½ cup water

4 Medjool dates, pitted

1 tablespoon granulated onion

1 tablespoon granulated garlic

1 tablespoon ground allspice

1 tablespoon dried thyme leaves

1 teaspoon sea salt

1 teaspoon cayenne pepper

½ teaspoon black pepper

½ teaspoon ground nutmeg

1.
Combine all ingredients in a blender and puree until smooth and creamy.

2.
Store refrigerated in an airtight container for up to 5 days.

MAKES ABOUT 3½ CUPS    

I make this recipe whenever tomatoes and corn are fresh at the farmers’ market. It is great on Tostadas (
p. 207
), tossed in Penne with Fresh Herbed Tomato-Corn Salsa (
p. 136
), or as a side dish.