organic chef


Fast Flavor PACKED


& by Lorna Sass


With some good quality items in the pantry, refrigerator, and freezer, it’s easy to create a flavor-packed vegan meals in a flash.


Short-Cut Vegan by Lorna Sass


Over the past decade millions of Americans have begun exploring the vegan lifestyle. But many have been put-off by “going vegan” because of fears that it will take too much time. In Short-Cut Vegan, Lorna Sass shows how to prepare dishes full of amazing flavor and great nutrition without spending hours in the kitchen.


Featuring 100 amazingly quick, full-flavored recipes, Lorna shows how sheer culinary magic can be created from a pantry stocked with carefully selected prepared and instant foods in minutes.


Publisher William Morrow


Award-winning author Lorna Sass has written numerous vegan cook- books, including Short-Cut Vegan, The New Vegan Cookbook, Lorna Sass’ Complete Vegetarian Kitch- en, and Great Vegetarian Cooking Under Pressure. In fact, all of her vegetarian cookbooks are vegan, but they came out before most people knew what the word meant!


Visit Lorna at www.lornasass.com or sign up to receive her lively blog postings at www.lornasass atlarge.wordpress.com


12 Organic Shopper Fall 2010


The following three entrees fit the bill nicely by combining some form of grain with frozen vegetables and other storebought staples to create simple, flavorful meals with ingredients easily kept on hand ~ in a half hour or less.


Quinoa Medley with Beans and Corn


Salsa makes a natural addition to this Southwest- inspired quinoa entrée. For any hurry-up cook, having a good salsa on hand makes it possible to add complex flavor and zest by the spoonful.


Serves 4


1¼ cups quinoa, rinsed 1 tsp. chili powder


1 cup frozen corn 1/3 to ½ cup prepared chunky salsa 1 15-oz. can black beans, drained Salt


2 Tbs. olive oil


¼ cup chopped cilantro Lime wedges, for serving


In a 3-qt. saucepan, bring 2½ cups water to a boil. Stir in quinoa and cook uncovered over medium heat for 10 minutes.


Stir ¼ cup salsa, corn, and beans into quinoa. Add salt to taste. Return to boil. Stir in a few table- spoons of additional water if mixture becomes dry. Continue cooking until quinoa no longer has a white dot of uncooked starch in the center, but is still a bit crunchy, 2 to 5 minutes longer. Stir in remaining salsa to taste, oil, and cilantro. Divide among bowls and serve immediately, with lime wedges on the side.


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