Macrobiotics Today, September/October 1994, Vol. 34, No. 5
"Sauces Extraordinaire" Margaret Lawson
A delicious sauce sometimes makes the difference between a good meal and a great one. A good sauce brings everything to life. It moistens and enriches your food. It makes the flavors of your dish more accessible to your palate. It makes your meal more sensuous.
The average restaurant or homemade sauce or gravy is made from flour and grease, and often chemicals and preservatives. It's no good for you and does little for the food. It buries your dish in fat. My sauces and gravies are rich in flavor and bring out the best in the meal itself. And they're healthful.
The average prepared dressing contains a large amount of fat, sugar, artificial flavors, and chemical additives. The dressings presented in this book are made with the highest-quality natural ingredients in order to benefit health.
I use a wide assortment of bases, such as whole-wheat pastry flour, tofu, and tahini. I like to use a variety of misos because there are so many flavors and different types. I also use umeboshi and rice vinegars, soy sauce, herbs, and spices. Often, I sauté some onions until they are soft and translucent, then add them to the sauce. I love garlic, basil, and other herbs, which fill the kitchen with wonderful aromas and enhance the flavors of the dish. Sometimes I add kuzu, a tasteless herb that traditional healers use to help strengthen the intestines. Kuzu thickens any liquid and gives sauces a creamy texture. It is a wonderful base for puddings or creamy desserts, too.
As you soon will see, there are many delicious and luscious sauces, gravies, dressings, and spreads for you to choose from. In my restaurant, I offered a couple of different sauces daily. People loved them. I hope you will, too.
Celery Seed Dressing
When you're tired of the taste of vegetables, try this dressing and make them come alive in your mouth. I like this dressing on any vegetable or leafy salad.
2 Tbsp. apple-cider vinegar 3/4 tsp. dry mustard 5 Tbsp. maple syrup 1/2 tsp. sea salt 1/2 cup extra-virgin olive oil 1 tsp. celery seeds
1. Place first 4 ingredients in a blender. 2. Gradually add the olive oil while the blender is running. 3. Turn the blender off and stir in celery seeds. 4. Chill before serving. Yield: 3/4 cup
Savory Miso Gravy
Try this gravy over tofu croquettes or any loaf or burger.
2 onions (sliced in lengthwise crescents) 1 Tbsp. sesame oil 1 cup water 1 Tbsp. kuzu 2 Tbsp. mellow white miso 3/4 cup water 1/4 tsp. sea salt, optional
1. Sauté onions in oil until transparent. 2. Add 1 cup water and simmer 20 minutes. 3. Dissolve kuzu and miso in the 3/4 cup water and stir into onion mixture. 4. When gravy thickens, simmer 1 minute more. 5. Taste and add salt if desired. Yield: 2 cups
Mushroom Kuzu Gravy
2 cups water or vegetable stock 4 Tbsp. natural soy sauce 8 oz. mushrooms (sliced) 2 Tbsp. kuzu, dissolved in 2 Tbsp. water
1. Combine water and soy sauce in a small saucepan. 2. Bring to a boil and add mushrooms. Reduce flame and simmer 2 minutes. 3. Stir in dissolved kuzu and stir until thickened. Yield: 21/2 cups
Very Good Brown Sauce
Turn your loaves and croquettes into gourmet affairs with this sauce.
1 cup vegetable stock or water 4 to 5 tsp. arrowroot 1/2 tsp. maple syrup 1/2 tsp. toasted sesame oil 2 Tbsp. natural soy sauce
1. Combine all ingredients in saucepan. 2. Bring to a boil, stirring constantly. Cook 2 minutes or until thickened. Yield: 1 cup
Lemon Sesame Dressing
Try this dressing over quick-boiled vegetables.
3 Tbsp. natural soy sauce 1/2 cup water 1 Tbsp. lemon juice (freshly squeezed) 1/4 tsp. toasted sesame oil
1. Combine all ingredients and mix well. Yield: 3/4 cup
Tofu Italian Dressing
For a different taste, try one tablespoon dried dill weed in place of the Italian seasoning.
16 oz. tofu 2 cups tofu mayonnaise 1/2 cup brown-rice vinegar or apple-cider vinegar 11/2 cups water 1 Tbsp. granulated garlic 1 Tbsp. Italian seasoning 2 tsp. sea salt
1. Place all ingredients in a food processor and blend until creamy smooth. Yield: 6 cups
Umeboshi Dressing
2 tsp. umeboshi paste 1/2 tsp. onion (minced) 1/2 tsp. toasted sesame oil 1/2 cup water
1. Purée the umeboshi paste and onion in a suribachi or blender. 2. Add sesame oil and water. Mix well. Yield: 1/2 cup
Green Goddess Spread
This spread will keep in the refrigerator for three to four days. It can be served as a dip or spread with vegetables or bread. Delicious!
16 oz. firm-style tofu 2 cups spinach 1/4 cup canola oil 2 Tbsp. apple-cider vinegar 1/2 tsp. Dijon-style mustard 1/2 tsp. sea salt 1/2 cup scallions (sliced) 1/2 cup parsley (chopped)
1. Blenderize the first 6 ingredients until creamy smooth, adding a little water if necessary to help blend. 2. Stir in scallions and parsley. 3. Taste and adjust seasonings. Yield: 3 cups
Chickpea Spread
2 cups cooked chickpeas 1 cup onions (chopped and sautéed) 1/2 tsp. sea salt 2 Tbsp. raw sesame tahini 1 Tbsp. water, if needed
1. Place all ingredients in a blender. 2. Blend until smooth. Add a small amount of water if necessary to blend. Yield: 3 cups
Tofu Miso Spread
16 oz. firm-style tofu 2 Tbsp. miso 1/4 cup raw sesame tahini 4 Tbsp. parsley (minced) 3 Tbsp. scallions (sliced) 1 clove garlic (minced)
1. Preheat oven to 350 degrees. 2. Combine tofu, miso, and tahini in a mixing bowl. Stir in parsley, scallions, and garlic. 3. Press into an oiled 8-inch-square baking dish. 4. Bake uncovered at 350 degrees for 25 minutes. Yield: 21/2 cups
Miso Dressing
Super served over fresh or steamed vegetables.
3 Tbsp. mellow white miso 1 Tbsp. rice vinegar 1 Tbsp. rice syrup 1/2 tsp. toasted sesame oil 1/2 tsp. lemon juice (freshly squeezed) 4 Tbsp. water
1. Combine all ingredients thoroughly. Yield: 1/2 cup
End of Article
Author bio-statement: Margaret Lawson founded the Macrobiotic Center of Dallas in 1983, opened a natural foods restaurant in 1987, and began The Natural Foods Cooking School in 1993. Margaret is certified as a macrobiotic teacher by the Kushi Institute and has been teaching cooking classes at North Lake College in Dallas since 1990.
Dual-Cartridge Drinking Water Enhancement System
Complete
with twin filter cartridges, chrome faucet diverter and easy to follow
instructions. Installs in seconds, switch from filtered to unfiltered
with the touch of a button.
Voted Best Buy 2006 by Consumers Digest Magazine
Price: $99.99