Saucy Vegan Maple Dijon and Ume Mustard Cream
Sauce can do a lot for a meal. I love how you can take a completely ordinary weeknight meal and make it awesome with any number of easy sauces. That’s where The Saucy Vegetarian comes in. It’s an entire cook(less) book of sauces! As far as I can tell, all sauces in this book are actually vegan, despite the vegetarian title. This week, I planned the menu with simple pastas, grains, and vegetables, each dressed up with sauces from the book. Now, I actually planned to share one of the sauce recipes tonight, but let’s just say Ms. Keri worked her magic and somehow managed to damage the files with those photos. You know I can’t post a recipe without photos! Oh, no no no. So instead I’m going to share a few photos of the other recipes I’ve tried from The Saucy Vegetarian (so far).
Ume Mustard Cream (page 78) just sounded so yummy! Next to each of the sauce recipes there are dish suggestions, and I chose soba noodles, adding carrots, kale, scallions, and a little red onion. The ume mustard cream was rich and creamy with a tangy mustard flavor. It was perfect for turning the same old pasta into something different. I can’t believe how quick and easy it is to make these sauces!
I also wanted to try the maple dijon vinaigrette (page 55), because maple dijon is one of my very favorite flavor combinations. I posted my maple dijon baked tofu recipe awhile back, and that is still the sauce I most often use when I’m in the mood for a quick glazed tempeh or baked tofu. I used The Saucy Vegetarian‘s version over steamed yams, served with a side of Gardein’s chick’n scallopini. It was a great sauce with a nice, mild flavor, but I honestly prefer the one I use. And that’s okay! In fact, Jo Stepaniak encourages everyone to make their own no-cook sauces by providing flavor and consistency guides to making your dream sauce in the first section. The book even has sauce-inventing worksheets!
What are your favorite no-cook, quick and easy sauce recipes?