Cooking Vegetarian: 2,600+ Recipes
Walnut miso sauce is the no-cook condiment I spoon over grains, noodles, and steamed vegetables: walnuts, white miso, and fresh ginger blitzed with a splash of water into something creamy, sweet, and salty all at once. Fifteen minutes, one blender, and dinner has a...
Mushroom ketchup is a 400-year-old British condiment that deserves a comeback: white mushrooms and rehydrated dried porcini simmered with shallot, garlic, and sherry vinegar into a dark, savory, umami-loaded sauce. Most of the recipe's long timeline is the...
Carrot ginger miso dressing is the reason my salad habit survived: raw carrots and ginger blended with mild miso, rice vinegar, peanut oil, and a drop of dark sesame oil. It's creamy without any dairy, and it doubles as a dip for cold noodles and crudités. The...
Homemade mayonnaise in ten minutes is small kitchen magic: one room-temperature egg yolk, Dijon mustard, lemon juice, and a slow stream of neutral oil whisked into something glossy and impossibly silky. Once it's in the fridge, the jarred stuff stops qualifying....
Homemade ketchup is the weekend project that ruins the bottle for you: ripe tomatoes simmered down with bell pepper, onion, celery, and garlic, sweetened with brown sugar and lifted by pickling-spiced cider vinegar. It tastes like actual tomatoes, and it keeps in the...
Grilled pineapple and onion salsa is what the hot grill is for: caramelized pineapple and charred red onion tossed with fresh chile, lemongrass, basil, and lime. Sweet, smoky, and sharp in the same bite, and it takes twenty minutes while the main event cooks. A Taste...
Homemade grainy mustard is a five-ingredient project that pays off for months: yellow and brown mustard seeds soaked and blended coarse with red wine, sherry vinegar, and salt. It is shockingly sharp on day one and settles into something jar-worthy within a week. If...
Ginger-scallion sauce is the condiment I keep in a jar and put on everything: minced ginger, scallions, and garlic, hit with smoking-hot oil so they sizzle into something aromatic and faintly sweet. Salt rounds it out, and it makes plain rice a dish. If there's one...
Homemade salsa fresca — pico de gallo by its proper name — is nothing more than ripe tomatoes, white onion, garlic, chile, cilantro, and lime, chopped and salted with care. Fifteen minutes, and it's the freshest thing on any table it lands on. There's nothing...
Pico de verde — the fresh tomatillo salsa that answers pico de gallo — is raw chopped tomatillos, poblano, scallions, garlic, cilantro, and lime in one bright, crunchy bowl. Ten minutes, no cooking, and completely its own thing next to any red salsa. Dive into the...
Homemade infused oil is the laziest way to make vegetarian food taste expensive: warm olive or neutral oil with one well-chosen flavoring — herbs, whole spices, crushed garlic, or ginger and shallots — until the oil carries their perfume. Twenty minutes, then...
Plant-based fish sauce is the umami hack that unlocks Thai and Vietnamese cooking without the anchovies: soy sauce, lime, palm sugar, garlic, and optional dulse simmered into a salty-sour condiment that behaves beautifully in dips and dressings. Fifteen minutes, one...