THE CHINA STUDY QUICK & EASY COOKBOOK (9 page)

1 10-ounce package frozen corn or 4 ears fresh corn, cut from the cob

1 large ripe tomato, diced

½ medium red onion, diced small

1 jalapeño pepper, seeded and diced

3 tablespoons balsamic vinegar

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh cilantro

sea salt to taste

1.
Combine everything in a large bowl and mix well. Let sit for 1 hour at room temperature or refrigerated to let the flavors marry.

TIP

You can also make this with just the basil or just the cilantro—but I like using both.

MAKES 3½ CUPS    

Most commercial barbecue sauces are full of high fructose corn syrup or sugar. This recipe has neither and still delivers all of the flavors you want in your barbecue.

1 15-ounce can tomato puree

2 cups Two-Minute Date Puree (
p. 62
), more or less to taste

3 tablespoons prepared mustard

1 tablespoon apple cider or red wine vinegar

2 teaspoons paprika

1 teaspoon ground coriander

1 teaspoon cayenne pepper, more or less to taste

1.
Combine everything in a small saucepan. Cook over medium-low heat, stirring often, for 10 minutes.

2.
Store refrigerated in an airtight container for up to 10 days.

TIP

This sauce is less sweet than traditional barbecue sauces. You could add a few drops of stevia to make the difference.

MAKES 2 CUPS

I always have this sauce on hand. With this sauce, some cooked rice or pasta, and a package of frozen vegetables, I can have dinner ready in less than 15 minutes. Even if I have to make this easy sauce, I can have dinner in less than 30 minutes.

¼ cup low-sodium soy sauce or tamari, or to taste

1½ cups low-sodium vegetable stock

¼ cup pitted Medjool dates

1½ teaspoons ground ginger

1½ teaspoons granulated garlic

1 tablespoon arrowroot powder

1.
Combine everything but the arrowroot powder in a saucepan and cook over medium heat for 5 minutes or until the dates are softened.

2.
Add the cooked mixture to a blender and, with the motor running, add the arrowroot powder.

3.
Store refrigerated in an airtight container for up to 7 days.

MAKES 2½ CUPS    

Two-Minute Date Puree is a great alternative to processed sugars, and this version doesn’t require you to soak the dates. Medjool dates work best for this puree. They are sweeter, and if you can find fresh dates, they are creamier, but use what you can find. Even pitted dates sometimes have pits, so check them before you put them in the blender.

2 cups Medjool dates, pitted

2 cups water

1.
Combine the dates and water in a blender and puree until smooth.

2.
Store refrigerated for up to 7 days or in the freezer for up to 3 months.

MAKES 2 CUPS    

I discovered this puree some years ago when I made a roasted cauliflower bisque for a holiday menu. The pureed cauliflower was so flavorful, I decided to use it as a cream sauce and have been using it ever since. I keep frozen cauliflower on hand, so this recipe only takes about 10 minutes. You can use silken tofu in place of the cauliflower for a similar sauce, especially if you are in a hurry, but give this puree a try. It is worth the effort.

2 cups fresh or frozen cauliflower florets

2 cups water

1.
Combine the water and cauliflower in a small pan and cook over medium heat, covered, until the cauliflower is very tender, about 6 minutes for frozen or 10 minutes for fresh.

2.
Drain the cauliflower, reserving any remaining cooking liquid.

3.
Puree the cauliflower with enough of the reserved cooking liquid to make a creamy consistency.

4.
Store refrigerated in an airtight container for up to 5 days.

MAKES 3 CUPS    

I love cream sauces—the rich flavor, the creamy mouthfeel, the versatility. This is one of my favorite cream sauces ever. I love saffron and pine nuts, and the two together make sauces with flavors right out of a Mediterranean bistro. Use this in Pasta with Saffron Cream (
p. 147
), or in unusual baked dishes like Baked Quinoa with Saffron Cream (
p. 159
) or Scalloped Potatoes with Saffron Cream (
p. 156
).

1 12-ounce package frozen cauliflower florets

2 cups vegetable stock

4 cloves garlic, minced

2 teaspoons granulated onion

2 teaspoons dried thyme

large pinch saffron

¼ cup toasted pine nuts

sea salt and black pepper to taste

1.
Combine the cauliflower and the vegetable stock in a saucepan and cook for 8 minutes, until the cauliflower is tender.

2.
Add the cauliflower and stock to a blender with the remaining ingredients and puree until smooth and creamy. Taste for sea salt and black pepper.

TIP

If you want a lower-fat sauce, the pine nuts are optional—but worth it for an occasional treat!

MAKES ABOUT 3 CUPS