Genius book! The sauces in here will transform the simplest combination of grains/pulses/veg/tofu/tempeh or whatever into a bit of a gourmet feast. They lay waste to the notion that veggie and vegan cooking means hours of slaving over lentils and suchlike. They don't even need cooking - some are served cold, some just need a bit of gentle warming through. Try the roasted red pepper and pignolia (pine nut!) or the miso and ginger dressing for starters. Or the 'cheezy' cheeseless sauce or the creamy tarragon sauce or... well, you get the idea. The author even gives serving suggestions to go with each dressing or sauce. Yum! All you need is a blender, a pan and bowl and you're sorted. (Preferably a stick blender for extra quickness and ease of use - saves on the washing up). She divides the book into sections -and even shows you how to concoct your own saucy creations. What a nice helpful woman!
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Misled by the title I'm afraid, which I feel perhaps should read 'The Saucy Vegan" instead maybe? There are so very many ingredients I'm not at all familiar with and that I cannot buy where I live; umeboshi plum vinegar / paste, green nori flakes, tamari soy sauce, mirin, canola oil, miso, nutritional yeast flakes, pinola nuts, brown rice vinegar, brown rice syrup, cashew butter, almond butter, crumbled silken tofu, organic flax oil. I haven't tried any of the recipes, I got very quickly frustrated looking for those I could actually make. 2 stars for inventiveness though.