Cooking Vegetarian: 2,600+ Recipes
Quick pickled lotus root is the crunchy, blushing pickle that makes a sushi tray look professional. Thin coins of lotus root take a two-minute blanch, then steep in sushi rice dressing with a little grated beet for color. Twenty-two minutes later you have crisp,...
Homemade pickled ginger — gari — is the pale pink palate-cleanser your sushi nights deserve. Paper-thin ginger slices take a quick salt, then a bath in mirin-sweetened sushi rice dressing, with an optional sliver of beet for that blushing color. Thirty-five minutes,...
Miso pickled eggplant — nasu miso-zuke — is the sweet-salty Japanese pickle I make whenever eggplants look good at the market. Cubes of eggplant burrow into a miso-mirin bed with ginger and garlic, then wait about four hours while the flavor soaks in. Slice, wipe...
Creamy edamame hummus is the bright green twist my snack routine needed. Blended edamame, tahini, lemon, and a sneaky splash of soy sauce make it savory in a way chickpea hummus never quite manages. Fifteen minutes in the food processor, and it's gone by the...
Molasses and soy-glazed sweet potato wedges are sticky, caramelized, and impossible to stop eating. The wedges roast in olive oil, then take on a glaze of molasses or sorghum, soy sauce, and a splash of water until the edges turn lacquered. Thirty-five minutes for a...
Wasabi deviled eggs are the appetizer that disappears first at every party. The filling gets its sinus-tingling kick from wasabi powder and prepared horseradish, balanced by mayonnaise, mustard, and a splash of soy sauce. Prefer a different kind of heat? The sriracha...
Spicy chili daikon is the fresh, fiery little condiment I put out on sushi nights and keep reaching for afterward. Grated daikon meets fresh red chilies — Thai or bird's eye — for a punch that's sharp, juicy, and properly hot. Five minutes, two ingredients,...
Homemade vegan furikake — the Japanese rice seasoning — comes together in five minutes with ingredients you can actually pronounce. Crumbled nori, toasted sesame seeds, finely ground golden flax, salt, and a touch of sugar make the classic blend. Make the half-cup...
Sweet and salty soy mayonnaise might be the easiest condiment trick in my kitchen. Sorghum syrup brings toasty sweetness, soy sauce brings umami depth, and fresh garlic ties it together. Five minutes of stirring and you have a spread that makes burgers, fries, and...
Homemade Chinese hot mustard is sharper, fresher, and more alive than anything from a packet. Dry mustard powder and cold water are most of it, with soy sauce and dark sesame oil rounding off the edge. Ten minutes of resting later, you have the sinus-clearing...
This 5-minute flavor-packed curry mayonnaise turns a plain jar of mayo into the sauce everyone asks about. Madras curry powder, minced garlic, and a little garlic chili paste give it warmth and a slow kick. Stir it once, let it sit while you cook, and suddenly fries,...
Simple ginger scallion oil is one of those quiet condiments that changes everything it touches. Ginger and sliced scallions steep slowly in peanut oil until the kitchen smells savory and warm. A pinch of salt finishes it, and suddenly plain rice or noodles are dinner....