Cooking Vegetarian: 2,600+ Recipes
Homemade vegan cashew cheese is the blender trick that quietly replaced dairy in my kitchen — soaked cashews whipped with nutritional yeast, lemon, and a splash of white balsamic into something genuinely spreadable. Soak the night before; blend for five minutes;...
Creamy vegan peanut sauce is the multi-tasker I keep in a jar in the fridge — coconut milk and peanut butter simmered with shallot, garlic, and a flicker of chili, then brightened with lime. Fifteen minutes, and it upgrades everything it touches. Get ready to meet...
This creamy peanut tempeh is the dish that converts tempeh skeptics — the slabs pan-fry until deeply golden, then swim in a coconut-peanut sauce with ginger, garlic, scallions, and lime. It tastes like satay night without any skewer-soaking. Chopped peanuts on top...
This green power dip of spinach and edamame is the ultimate way to eat your vegetables by the scoopful. Green chiles, scallions, and a whole lemon whir in with them, so every bite is bright, gently warm, and protein-packed. The blender does all the work. The Ultimate...
Spicy harissa white bean dip is the ten-minute appetizer with actual personality. Creamy Great Northern or cannellini beans get whipped with tahini and lemon, fired up with harissa, and showered in scallions. Scoop, repeat, repeat again. Don't be fooled by its simple,...
Homemade raspberry vinegar takes ten active minutes and turns two humble ingredients, vinegar and raspberries, into a rosy, tangy condiment. Whisk it into vinaigrettes, splash it over sliced tomatoes, or top a glass of sparkling water with a few drops. Tired of boring...
Vibrant year-round spinach pesto is my answer to basil's short season. Fresh spinach, a spoonful of dried basil, garlic, walnuts, and Parmesan blitz into a sauce that tastes like summer even in February. Is there anything more heartbreaking than a winter pesto...
The secret to the best homemade pesto is restraint: moderately packed fresh basil, good olive oil, garlic, Parmesan, and a spoonful of softened butter for body, blitzed just enough to stay vividly green. Five minutes, one machine, no cooking. The Secret to the Best...
Foolproof blender mayonnaise is the two-minute trick that spoils you for the jar: one room-temperature egg with mustard, salt, and cayenne, emulsified with a slow stream of oil and finished with lemon. Vegetarian, cheaper than store-bought, and better than it has any...
This go-to 30-minute tomato sauce earns its name: garlic in olive oil, a can of tomato purée, a splash of red wine, and dried oregano, basil, and thyme simmered into something that tastes slow. Double it once and you'll never buy jarred again. Every home cook...
Ready to ditch those store-bought salad dressings for good? This is the only vinaigrette recipe you'll ever need. It's the simple, foundational dressing that serves as a perfect canvas for countless variations. In just five minutes, you can whip up a creamy, tangy,...
The only vegan mayo you'll ever need is ten minutes away: extra-firm silken tofu blended with extra virgin olive oil, cider vinegar or lemon, and Dijon mustard. It is creamy, scoopable, and endlessly adaptable — thicker for spreading, thinner for dressings. A...