Instant classics. That's just what vegetarians in a hurry will find in the more than 100 amazingly quick, full-flavored recipes, like Moroccan Carrot Slaw and Thai-Inspired Red Bean Stew, in Lorna Sass' Short-Cut Vegetarian. Sheer culinary magic can be created from a pantry stocked with carefully selected prepared and instant foods, such as homemade curry powder, roasted red peppers, spicy salsas and mustard sauces, and roasted garlic oil. A splash of orange juice, a touch of cinnamon, and a few sliced leeks transform handy frozen spinach and a can of highest-quality lentils into an exotic Orange-Scented Lentil Ragout to satisfy the most sophisticated palate -- in minutes.
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Lorna Sass, Ph.D., is a culinary historian and a James Beard Award-winning author of many highly acclaimed cookbooks, including Pressure Perfect, The Pressured Cook, and Great Vegetarian Cooking Under Pressure. She has written for the New York Times, Washington Post, Bon Appétit, Prevention, Metropolitan Home, and Woman's Day, among others. She lives in New York City.
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