Veganomicon: The Ultimate Vegan Cookbook Part 103

2 tablespoons sugar

2 tablespoons water

2 tablespoons red wine vinegar

teaspoon asafetida

PREHEAT A small saucepan over medium-low heat. Put the oil, garlic, ginger, and jalapeno in the pan. Saute for about 1 minute. Add the mango, sugar, and water. Turn heat up to medium, cover and cook for 3 minutes, until it's boiling. Add the red wine vinegar and asafetida, and cook for another minute, uncovered.

Chill until ready to use. We put it in the freezer and stir it often for about 130 minutes; it's usually good and cold by then.

SPICED YOGURT SAUCE.

SERVES 2 TO 4.

TIME: 10 MINUTES , PLUS CHILL TIME.

This easy, quick sauce is the perfect companion to any Indian meal, authentic or otherwise. Cool and refres.h.i.+ng, it contrasts nicely against warm and spicy foods.

1 teaspoon c.u.min seeds

1 cups plain soy yogurt

1 teaspoon garam masala

teaspoon salt

1 teaspoon freshly squeezed lemon or lime juice, or to taste

1 tablespoon finely chopped fresh cilantro (optional)

IN A small bowl, combine the soy yogurt, garam masala, salt, lemon juice, and cilantro.

In a small skillet, toast the c.u.min seeds over medium-low heat for 30 to 45 seconds, stirring constantly and taking care not burn them. Pour the seeds immediately into the yogurt mixture. Whisk to combine. Cover and chill until ready to use.

TROPICAL AVOCADO SALSA FRESCA.

MAKES A LITTLE UNDER 3 CUPS.

TIME: 15 MINUTES.

This little fruit and avocado combo is culinary magic. It will turn plain old rice and beans into "I've never had such kick-a.s.s rice and beans!" It's especially yummy with the spaghetti squash recipe on page 178.

1 cup chopped tomato (-inch chunks)

1 cup chopped pineapple, mango, or papaya (-inch chunks)

1 avocado, peeled, pitted, and cut into -inch chunks

cup lightly packed chopped fresh cilantro

Juice of 1 lime

MIX ALL ingredients together in a mixing bowl. Refrigerate until ready to use.

CRANBERRY-CHILE DIPPING SAUCE.

MAKES 2 CUPS SAUCE.

TIME: 25 MINUTES.

Pretty, red, sweet, tart, and hot. This lovely sauce is a nice low-sodium alternative to the soy-based dipping sauces that are typically served alongside steamed or fried Asian appetizers. It's also the ideal dipping sauce to serve with b.u.t.ternut Squash Rolls (page 50).

1 cup whole, fresh cranberries

1 cups cold water

cup sugar

2 large serrano chiles, seeded and finely minced

2 tablespoons fresh lime juice

Curls of lime zest (optional)

For a more intensely hot sauce, don't remove the seeds from the chile. Conversely, if you want a less spicy sauce, use just one chile.

COMBINE THE cranberries, water, and sugar in a medium-size saucepan. Cover and bring to a boil. When the cranberries start to pop, reduce the heat to medium and simmer, partially covered, for about 5 minutes. Add the minced chiles and lime juice, bring to a boil again, and then lower the heat to medium-low. Stir the sauce occasionally, using the back of a wooden spoon to mash some of the cranberries against the sides of the pot. Simmer the sauce, uncovered, for an additional 10 to 12 minutes, until the sauce has reduced by about less than one-fourth and looks syrupy.

Remove from the heat. The sauce will thicken up more as it cools. Store in an airtight container in the refrigerator.

HOLIDAY CRANBERRY SAUCE.