Cooking Vegetarian: 2,600+ Recipes
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...
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....