serves 4 The sauce is so yummy, you may want to eat it with a spoon, but save some for the tempeh. This is wonderful served over basmati or jasmine rice. The sauce is also good over tofu or vegetable patties or tossed with noodles. 1 (12-ounce) package tempeh, cut...
makes about 1½ cups This is a great way to combine two ready-to-use produce staples—fresh baby spinach and fresh or frozen shelled edamame. Serve with raw vegetable dippers or your favorite crackers. 1 cup fresh or frozen shelled edamame 1 (10-ounce) package fresh...
makes about 1½ cups Don’t let its mild-mannered appearance fool you—this bean dip is one hot number thanks to the addition of fiery harissa (page 176), a Tunisian sauce made with hot chiles, garlic, and spices. For a tamer version, omit or cut back on the harissa...
This vinegar has a fruity nuance which is delightful on salads, such as Mango and Avocado Salad with Raspberry Vinaigrette. MAKES 2 CUPS 2 cups white wine vinegar or distilled white vinegar 1 cup raspberries In a medium saucepan combine the vinegar and raspberries and...
In the midst of winter many people regret not having had the foresight to freeze batches of pesto when fresh basil was in season; others self-indulgently used up their supply much faster than they expected. In either case, here is a recipe that will satisfy pesto...
This Italian basil and garlic sauce is one of the greatest delicacies of all time. It is most often used as a sauce for pasta, but my favorite way to savor it is to spread it on lightly toasted French bread and eat it as an appetizer. Traditionally it is pounded in a...
Mayonnaise can be mastered with a little effort and a good dose of knowledge. There are two methods to making mayonnaise: either beating it by hand or making it in the blender or food processor. The hand-beaten method produces a smoother, glossier mayonnaise....
This is my favorite tomato sauce, very garlicky and flavorful. Dried herbs work fine here and add to its ease. Use it on Neapolitan Pizza, or simply serve on spaghetti or linguine for a quick meal. MAKES ABOUT 3 CUPS Вј cup olive oil 4 cloves garlic, minced 28-ounce...
MAKES: About 3/4 cup TIME: 5 minutes From here grow all other vinaigrettes. Use your instincts or any of the suggestions on the following pages to vary the basic recipe. My everyday dressing almost always includes a bit of mustard (see the second variation), which...
MAKES: Almost 1 cup TIME: 10 minutes If you crave a vegan sandwich spread, salad dressing, or dip base, something you can use in place of traditional mayonnaise, you can stop buying commercially made substitutes now. In fact, you can whip this up in the time it takes...
Pesto Genovese MAKES: About 1 cup TIME: 10 minutes The best pesto is made with a mortar and pestle. And in Genoa, where pesto originated it's properly called pesto Genovese, and everyone there will tell you not to even bother to try to make it elsewhere, because no...
MAKES: About 21/2 cups TIME: 20 minutes I like almost any tomato-based condiment; the truth is that I'm an unapologetic ketchup lover. This one, from my friend the New York based chef Suvir Saran, is spicy, sweet, aromatic, chunky, and more interesting than most....