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oil replacement and suggestions

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


*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.