Cooking Vegetarian: 2,600+ Recipes
This vibrant green chile sauce turns roasted poblanos, fresh ginger, and a fistful of cilantro into the brightest thing on the table in just twenty minutes. It is Indian-style in spirit — cumin seeds and a whisper of optional asafetida — with fresh lime juice keeping...
This simple miso dipping sauce comes together in fifteen minutes with ingredients you likely already have — miso paste, warm water or sake, sugar, mirin, and rice vinegar. It is salty-sweet with a gentle tang, and it keeps beautifully, so make the full batch even for...
This creamy vegan seaweed mayonnaise brings briny, ocean-sweet depth to sandwiches and grain bowls, thanks to rehydrated arame or hijiki blended right in. Dark sesame, peanut, or grapeseed oil carries it all, with sake or rice wine vinegar for tang and not a single...
Classic salsa roja, the authentic Mexican red sauce, is toasted guajillo chiles blended with tomato, onion, and garlic, then simmered until deep and glossy. Forty-five minutes from pantry to a jar that quietly beats everything bottled. Unlock the secret to incredible...
The Only Ranch Recipe You'll Ever NeedLet's be honest, a great ranch dressing can make anything better. Salads, veggie platters, spicy cauliflower wings... you name it! But so often, store-bought versions fall flat. They're either too sweet, too thin, or full of...
Radish and cucumber salsa is my cooling-crunch answer to spicy mains: daikon or red radishes with English cucumber, red onion, scallion, garlic, chile, lemon, and cilantro, chopped and chilled. No cooking anywhere in sight, and the texture is the whole point. Move...
Classic Indian onion chutney, no cooking required, is raw red onion macerated with vinegar, salt, paprika, and cracked black pepper until it turns sharp, pickly, and indispensable. Five minutes of chopping, an hour of waiting, and the sharpest condiment on the table...
Vegetarian ponzu sauce is the jar in my fridge door that fixes everything: soy sauce and mirin steeped with kombu for umami, then brightened with yuzu or a lemon-orange blend. Fifteen minutes, and it's a dipping sauce, a dressing, and a finishing splash all at...
Sweet-and-spicy pineapple chutney is my jar of tropical sunshine: minced pineapple cooked with dates, ginger, mustard, cumin, lime, and brown sugar until sticky and jammy. Thirty minutes, and it makes every curry night and cheese plate considerably livelier. The...
Peanut sauce made from scratch is twenty-five minutes that beat any jar: chiles, garlic, shallots, and lemongrass bloomed with turmeric, then simmered in coconut milk with soy sauce, brown sugar, lime, and crushed peanuts. It's satay night in a pan, skewers...
Parsley purée is the green sauce that saves every overgrown bunch of herbs in my fridge: blended with garlic, salt, olive oil, and sherry vinegar or lemon until spoonable and vivid. Ten minutes, and it turns anything it touches a little brighter. The Only Green Sauce...
Sunshine papaya fruit salsa is a beach vacation in a bowl: firm-ripe papaya with red onion, bell pepper, jalapeño, cilantro, lime, and a gloss of olive oil. Fifteen minutes, no cooking, and the brightest thing on the table by a mile. Forget boring salsa! It's time to...