This comes from "The Almost No Fat Cookbook" by Bryanna Clark Grogan. Her
book is fantastic.
Oil replacement for salad dressing (thickens further when chilled):
1 cup cold water or light vegetarian broth
2 tsp. cornstarch
Cook, stirring constantly over high heat until thickened and clear
Oil replacer for marinade
2 cups cold water
2 T cornstarch
2 T chicken style veg broth or 2 veg broth cubes
Cook stirring constantly over high heat until thick and boiling.
Add, for lemon flavored marinade:
3/4 cup lemon juice
grated zest of 1 lemon
2 T herbal or seasoned salt
4 cloves crushed garlic, or more
1 t dried oregano or other herb or 1 T fresh
Options:
*Instead of lemon for stronger tasting marinade, use favorite vinegar
*Fruit juice to replace some water for sweeter taste
*Orange instead of lemon
Sweet glaze for root vegetables:
add 2 T maple syrup, honey or sugar to every
1/2 cup of the marinade
For Croutons, mix 2 1/2 cups cubes with 1/4 cup of marinade, bake at 350
on sprayed cookie sheets til crispy
She also recommends the following for crispy, browned grilled veggies:
To grill vegetables, steam firm veggies til half-cooked
marinate 4-6 hours before grilling
To roast vegetables: coat well and toast in shallow baking
pan 45-60 minutes, turning occasionally
This makes great potato and other root vegetable chips.
Jeannie