Dressings & Sauces
Use this all-purpose sauce to marinate tofu, top vegetables, season rice, and flavor stir-fries.
The soft tofu in this dressing whips up creamy when blended in a food processor. Spoon over a chilled wedge of iceberg lettuce or roasted cabbage slices.
In the south of France, this spicy sauce is traditionally spread on toasted croutons and dipped into bouillabaisse. But its delicious flavors complement more than just fish soup. Try croutons and rouille with your favorite soup, or use the sauce as a sandwich spread or dip. If oil rises to the top during storage, stir or blend the rouille in a food processor before using.
Tweak the cranberry sauce tradition with this mustard-laced version that’s more tangy than sweet. The sauce
works well with faux turkey and tofu steaks and makes a nice spread for sandwiches. Serve warm or cold.
Fresh black currants have a very short season, but both the fruit and this dessert sauce freeze well. For the coulis, simply fill containers three-quarters full and freeze. Serve with yogurt or ice cream.
This quick sauce is a great vegan substitute for traditional aïoli, which is made with raw egg yolks and lots of olive oil.
This sweet-and-sour condiment is loaded with vitamin C and goes with just about anything. Make a big batch to keep in the fridge to serve over steamed veggies or whole grains.