Since I'm a stay-home-writer (except when I'm traveling), I cook most of our meals. That means cooking twice. One meal for me (brown sugar ribs, grilled sausage, braised beef, Moroccan preserved lemon chicken) and another for Michelle (tofu with sautéed spinach and shiitake mushrooms, spring vegetable soup, grilled vegetable chopped salad).
Her change in diet caused me to change the way I cooked. Not having animal products to thicken sauces and add layers of flavor hobbled my cooking. Then I discovered three beautifully easy-to-prepare flavor enhancers that are inexpensive and totally vegan. Also, they do not use any oil.
Reduced Balsamic Syrup
When balsamic vinegar is …