OUR FOOD BLOG
Cooking Vegetarian: 2,600+ Recipes
Zesty Daikon Radish & Carrot Slaw
Daikon radish and carrot slaw is the crisp, tangy side that brightens any rice bowl. The two vegetables shred into a tangle, grated ginger and sushi rice dressing coat them, and a short rest deepens the flavor. An hour, mostly hands-off, and it's endlessly...
Easy Massaged Kale Salad with Sesame Dressing
The secret to the best kale salad isn't a fancy technique — it's a nutty sesame dressing that tenderizes as it flavors. Chopped kale mellows under that dressing, then gets piled with dried cherries, scallions, and toasted almonds. Ten minutes, one bowl, and...
Quick & Crispy Pickled Lotus Root
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,...
Shaved Asparagus Salad with Miso Dressing
Shaved asparagus salad with miso dressing turns raw asparagus into something silky and a little sweet. A vegetable peeler ribbons the spears, a quick miso dressing coats them, and shaved Parmesan finishes it off. Fifteen minutes, no stove, and a salad that tastes...
Easy Homemade Pickled Ginger (Gari)
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,...
Easy Miso Pickled Eggplant (Tsukemono)
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...
Quick Vegan Kimchi (Ready in Under an Hour!)
Quick vegetarian and vegan kimchi — fish-free and fridge-ready — proves you don't need fish sauce for that tangy crunch. Miso steps in for the umami, stirring into a paste of ginger, garlic chili paste, and rice vinegar with napa cabbage, daikon, and carrot....
Crispy Sweet Chili Eggplant & Arugula Salad
This crispy sweet chili eggplant salad is hot-and-cool, sweet-and-spicy, and better than it has any right to be. Shards of potato-starch-crusted eggplant fry up golden, then land on arugula with cilantro, mint, and warmed sweet chili sauce. Thirty minutes for a salad...
Creamy Edamame Hummus Recipe
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...
Addictive Soy-Glazed Sweet Potato Wedges
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...
10-Minute Vegetarian Miso Soup Recipe
This 10-minute vegetarian miso soup is the bowl I make when comfort needs to be fast. Wakame and soft tofu float in vegetarian dashi, and the miso paste dissolves in at the very end. It tastes like it simmered all afternoon; your stopwatch says ten minutes. There's...
Chilled Spaghetti Squash Somen Recipe
Spaghetti squash somen is the refreshing, gluten-free twist my summer noodle bowl needed. Shredded squash stands in for wheat somen noodles, cooked gently in dashi, with a mirin-soy dipping sauce and ginger-scallion toppings. It eats light, cool, and quietly...