Short-Cut Vegan

This classic vegan cookbook was way ahead of its time and has now been revised and re-titled SHORT-CUT VEGAN. Enjoy delicious meals every day of the week using Lorna’s short-cut techniques — strategies that result in a pantry filled with intense flavor by the spoonful.

In this collection of over 100 quick-cooking vegan recipes, health and flavor always come first and fast. You’ll also learn how to develop a repertoire using fast-cooking whole grains like quinoa and instant polenta to create main-dish pilafs and salads.

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Morrocan Carrot Slaw

Serves 4

Slaws go beyond the realm of cabbage and can be created from chopped vegetables of all kinds. This carrot slaw is a personal favorite.

It’s good wither freshly made or the next day, when the flavors have become more intense-almost pickled. The dried currants add a contrasting burst of color and sweetness.

For a light luncheon entrée, it’s pleasant to serve this slaw over room-temperature basmati rice.


2 tablespoons roasted garlic olive oil or
2 tablespoons plain olive oil plus 1 to 2 small cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
15 leafy sprigs fresh cilantro or parsley
1 teaspoon sweet Hungarian paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 to 5 large carrots, scrubbed or peeled and quartered
1/4 cup dried currants


In a food processor, blend the oil, lemon juice, cilantro, paprika, cumin, and salt until smooth. Pour dressing into a large bowl or large storage container.

Add the carrots to the processor and pulse until finely chopped. (You should have about 4 cups.) Toss the carrots and currants in the dressing until well coated. Serve immediately, or cover and refrigerate for up to 3 days.

Copyright © 2006 Lorna Sass.

Carefree Any-Fruit Granita

Serves 4

Fruit juices freeze beautifully and make very refreshing and healthful ices. Making the granita us almost as easy as making ice cubes!

There is such array of berry and exotic fruit juice blends available nowadays that you can enjoy a different type of frozen fruit just about every week. Pomegranate and mango are two of my favorite.

For a richer, more sorbetlike consistency, substitute coconut milk for half a cup of your chosen tropical fruit juices and blend thoroughly before freezing.


2 cups bottled fruit juice (one fruit or a blend)


Pour the juice into a standard ice cube tray. Freeze until firm, 2 to 3 hours.

Transfer the frozen cubes to the bowl of a food processor fitted with the metal blade, and pulse until slushy. Serve immediately in chilled small bowls or parfait glasses.

Copyright © 2006 Lorna Sass.

Recipes From Lorna’s Other Cookbooks

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