Instead of ketchup. Better than barbecue sauce. To give a boost to marinara. For dipping French fries or tots. To dress up a fried egg sandwich. As a glaze for tofu or grilled portobello mushrooms. To dunk tortilla chips. To make the BEST tempeh sloppy joes. As you can see, this umami-loaded Bomb Sauce goes with everything. If you’re a vegetarian or vegan, be sure to read the label on your Worcestershire sauce to make sure it doesn’t contain anchovies.
I grew up in a fishing community in Brooklyn with a large Italian American population, so you can bet. I know my way around a shrimp scampi. It’s got to be garlicky and lemony and fresh and absolutely gorgeous, too! “Scampi” isn’t just a cute word, it’s a crustacean, and shrimp is actually a substitute for scampi. Thus, shrooms replacing shrimp makes total sense! Especially when they’re oyster mushrooms, which have a seafood-like quality. White beans add a li le heartiness, making this the sort of pasta dish I would have no reservations serving to a few Sheepshead Bay fishermen. Beyond being a vehicle to prove that I can cook for fishermen, this dish is also wonderful for new cooks looking to try out some very easy methods that yield big favors. Sautéing mushrooms releases their savory juices. You also reduce wine with lots of garlic, a method you will use again and again for a depth of flavor that tastes like you’ve been cooking all day. But, tee-hee, it’s only been like 30 minutes. Definitely serve this to company!
If you can’t find vegan puff pastry to use as a lid for this pot pie, use a piecrust mix to make pie dough instead. Feel free to play around with the filling and omit the seitan if you want—but whatever you use should add up to a similar amount. Try using a mixture of mushrooms and cooked root vegetables in winter, or in summer, add uncooked peas, asparagus, or broccoli to the sauce before the lid is added.
Sweet roasted pumpkin, filled with nutty, fragrant rice and sharp barberries. Serve it as a main course with a green salad.
Pickled cabbage may seem like a strange ingredient to add, but it lends this dish a subtle lactic tang—we got the idea from Isa Chandra Moskovitz, a blogger whose recipe for mac and ’shews (cashews) is widely loved.
Add a world of flavor to your cauliflower dish using the three variations below: miso ginger, tandoori, or Middle Eastern.
Cardamom gives this almond cake a wonderful, delicate perfume.
The sauce here is rather like a vegetarian version of the Piedmontese anchovy sauce, bagna cauda (though it’s even more umami-packed). It’s not one of those vegetable recipes that feels like a side dish, where you keep searching for the focus, but has enough different flavors and textures from each vegetable to be layered and surprising.
I’ve heard that when we’re taking good care of ourselves, our bodies crave what they need. Well mine must need whatever is in this salad, because I find myself dreaming about it weekly! I’m also in a phase where I like to combine sweeter, richer foods like sweet potatoes and squash with a tart punch of citrus to balance things. This salad hits all of the right notes, and because it’s served at room temperature, you can make it the morning of and enjoy it all day long!
There’s nothing ordinary about this stunning herb-specked, grain-free tabouli. Raw cauliflower and pine nuts take center stage and combine to add an unexpected and essential nuttiness and color that elevate the dish. This recipe takes just minutes to whip up and seconds to devour. It’s crunchy, fresh, and the very definition of craveable clean food that makes you want more.