The "Miso-Tahini Sauce" on page 554 is quick to put together with just a few ingredients (miso, tahini, lemon, soy sauce, water). Although it is cooked, no blender is required, and very few utensils. The most important instruction to follow is not to allow the mixture to boil as you heat, stir, and gradually add water to the sauce as it cooks on the stovetop. Like me, you might initially find it hard to believe that the sauce will be thick enough when you look at the ratio of ingredients to water, but somehow, it all works out! No changes were required to make this McDougall compliant. This is a rich sauce, and a little goes a long way.