Short-Cut Vegetarian

June 30, 1997
Sass (Lorna Sass' Complete Vegetarian Kitchen; Great Vegetarian Cooking Under Pressure) presents vegetarian dishes that require minimum preparation time and fuss. Among her "Ten Strategies for Short-Cut Vegetarian Cooking" are the suggestions to use organic canned beans (rather than soak and slow-cook dried beans), to make use of such quick-cooking grains such as polenta, quinoa and couscous, and to pre-mix and freeze batches of doughs and batters for quick preparation later. A chapter on flavorings includes recipes for dressings and spice blends (Asian Peanut Sauce; Mild Curry Blend) to build and intensify flavor of dishes. Other chapters focus on such dishes as salads (Quinoa-Corn Salad; Moroccan Carrot Slaw), soups (Mediterranean White Bean Soup with Escarole) and one-dish meals (Paella Vegetariana; Orange-Scented Lentil Ragout). A Tropical Fruit Crisp features pineapple, bananas and granola. Sass's guidelines for stocking the vegetarian pantry, preparing grains and beans, and instructions for using utensils and appliances will be welcomed by both apprentice and veteran cooks when they need to cook interesting vegetarian dishes fast. Author tour.

September 1, 1997
In a world awash in cookbooks, many of them vegetarian, this one by an award-winning author of many other cookbooks (e.g., Great Vegetarian Cooking Under Pressure, LJ 8/94) stands out. Handsome and well designed, it offers recipes that are truly quick and easy to prepare without being boring or predictable. All recipes are vegan--no dairy products or eggs are used. Sass begins with "Ten Strategies for Short-Cut Vegetarian Cooking." These include the use of high-quality prepared foods and of "secret" ingredients for intense taste. Following is a section on stocking the pantry, refrigerator, and freezer with staples. Sass stresses the importance of using the right tool for each preparation and cooking task. The 100-plus recipes include preparation times and storage hints. Highly recommended for cookery collections.--Carol Cubberley, Univ. of Southern Mississippi, Hattiesburg