spicy tomato achar
makes about 1½ cups
Achar is a spicy Nepali sauce that is a must-have condiment with momo dumplings, but it’s also delicious spooned over rice or grilled tofu. It’s even good as a dip for tortilla chips or pita chips. If you prefer a less spicy sauce, use only one chile instead of two.
1 (14-ounce) can fire-roasted or regular diced tomatoes, well drained
1 cup coarsely chopped fresh cilantro
2 hot chiles, seeded and chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 teaspoons freshly squeezed lemon juice
½ teaspoon ground cumin
½ teaspoon curry powder
½ teaspoon smoked paprika
½ teaspoon sugar
½ teaspoon salt
In a blender or food processor, combine the tomatoes, cilantro, chiles, garlic, ginger, lemon juice, cumin, curry powder, paprika, sugar, and salt. Blend until smooth. Transfer to a bowl. If not using right away, cover and refrigerate until needed. Properly stored, the sauce will keep for 3 to 4 days.
variation: Stir in 1 tablespoon tahini and sprinkle with toasted sesame seeds.
tomatillo–cilantro salsa
makes about 2 cups
For a flavorful change from the usual tomato salsa, try this salsa verde made with tomatillos and cilantro. Serrano or jalapeño chiles add heat—use 1 or 2 depending on how much heat you like.
2 teaspoons olive oil
¼ cup chopped yellow onion
2 cloves garlic, minced
8 to 10 tomatillos, chopped (about 2 cups)
1 to 2 serrano or jalapeño chiles, seeded and chopped
½ cup lightly packed fresh cilantro, coarsely chopped
½ teaspoon salt
Heat the oil in a saucepan over medium heat. Add the onion, garlic, tomatillos, and chile and cook to mellow the flavors, 5 minutes. Transfer the tomatillo mixture to a food processor. Add the cilantro and salt and pulse until finely minced.
Transfer to a bowl and set aside to cool to room temperature. If not using right away, cover and refrigerate until needed. Properly stored, the sauce will keep for up to 3 days.
hoisin–miso marinade
makes about ¾ cup
The combination of miso paste and hoisin sauce give this easy marinade a rich depth of flavor with a touch of heat from the sriracha. Use it to marinate tofu, tempeh, or portobello mushrooms for 3 to 6 hours or overnight. The leftover marinade can then be simmered until hot and used as a cooking sauce over whatever was marinated in it. For a thicker sauce, when simmering, stir in 1 to 2 teaspoons of cornstarch that have been dissolved in 1 to 2 tablespoons of water.
¼ cup hoisin sauce
2 tablespoons white miso paste
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon toasted sesame oil
1 tablespoon minced fresh garlic
2 scallions, minced
1 teaspoon grated fresh ginger
1 teaspoon sriracha sauce
Combine all the ingredients in a small bowl, stirring to blend. The marinade is now ready to use. If not using right away, cover and refrigerate until needed. Properly stored, the sauce will keep for up to 4 days.
cranberry cumberland sauce
makes about 1½ cups
Cranberries provide a new twist on the classic Cumberland sauce, traditionally made with currant jelly. If you’re a fan of sweet-savory sauces, try this with sautéed seitan or tempeh.
¼ cup port wine
¼ cup minced shallots
1 cup whole-berry cranberry sauce, canned or homemade
1 tablespoon grated lemon zest
2 teaspoons grated fresh ginger
1 tablespoon Dijon mustard
1½ tablespoons freshly squeezed lemon juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Combine the port and shallots in a saucepan and bring to a simmer. Add the cranberry sauce and cook, stirring, over low heat to combine, about 5 minutes. Add the lemon zest, ginger, mustard, lemon juice, salt, and pepper, and simmer until the flavors are well blended, 5 minutes. Serve hot. If not using right away, transfer to a container and set aside until cool, then cover and refrigerate until needed. Properly stored, the sauce will keep for up to 3 days.
golden pineapple–raisin chutney
makes about 2½ cups
Making your own chutney is so simple, and it’s a great way to save money since store-bought chutney can cost big bucks. Pineapple and golden raisins are one of my favorite combinations, but you can use other ingredients, such as mango, to suit your own tastes and what you have on hand.
2 cups chopped pineapple, fresh or drained canned
½ cup golden raisins
¼ cup minced red onion
1½ tablespoons cider vinegar
1 tablespoon packed light brown sugar
2 teaspoons grated fresh ginger
½ teaspoon red pepper flakes
⅛ teaspoon salt
Combine all the ingredients in a saucepan over medium-high heat and cook, stirring, until hot and well mixed, 5 minutes. Once the mixture is hot, reduce the heat to low and simmer over medium heat, stirring frequently, until the ingredients have softened and begin to meld, 12 to 14 minutes. Transfer to a bowl and cool to room temperature. Taste and adjust the seasonings. Serve at room temperature or chilled. If not using right away, transfer to a container and set aside until cool, then cover and refrigerate until needed. Properly stored, the sauce will keep for up to 5 days.
mix-and-match pesto
makes about 1 cup
Customize your own signature pesto with your choice of ingredient options. Use more or less garlic, according to taste; include nutritional yeast for a cheesier flavor; add some red pepper flakes for a little heat; go with an all basil pesto, or add another herb or another ingredient; choose a different nut to add to a unique flavor profile. The end result might be: cilantro-cashew pesto; mint-macadamia pesto; or spinach-walnut pesto—you decide. For extra flavor, used lightly toasted nuts.
3 to 5 cloves garlic
½ teaspoon salt
1 teaspoon white miso paste
1 tablespoon nutritional yeast (optional)
¼ to ½ teaspoon red pepper flakes (optional)
1 cup packed fresh basil leaves
½ cup fresh cilantro, parsley, or mint; spinach; or oil-packed sun-dried tomatoes
⅓ cup cashews, macadamia nuts, walnuts, or pine nuts
⅓ cup olive oil
In a food processor, combine the garlic, salt, miso, nutritional yeast, if using, and red pepper flakes, and process to a paste. Add the basil, cilantro (or other ingredient), and nuts and process to a paste. With the machine running, add the oil until well blended. If not using right away, transfer to a tightly covered container and refrigerate until needed. Properly stored, the pesto will keep for up to 3 days.
oil-free mango dipping sauce
makes about ¾ cup
Pureed mango contributes flavor and body to this tasty oil-free sauce. It’s ideal as a dipping sauce for fresh spring rolls or baked tofu chunks. It also makes a delicious salad dressing. For a spicy version, add a dash of red pepper flakes or sriracha sauce.
⅔ cup diced fresh mango
2 tablespoons rice vinegar
2 tablespoons mango or apple juice
2 teaspoons chopped fresh parsley or cilantro
1 teaspoon chopped shallots
⅛ teaspoon salt
Pinch of freshly ground black pepper
⅛ teaspoon sugar, or ½ teaspoon maple syrup or agave nectar
Combine all the ingredients in a blender and blend until smooth. Taste and adjust the seasonings. Serve immediately, or transfer to a small bowl and cover and refrigerate until needed. This sauce is best if used on the same day that it is made.
sesame–ponzu dipping sauce
makes about ½ cup
Fragrant with citrus and sesame, this flavorful sauce is an ideal dipping sauce to serve with baked or fried spring rolls, gyoza, or vegetable tempura. It’s also good drizzled over baked tofu.
3 tablespoons soy sauce
2 tablespoons ponzu sauce
2 tablespoons orange juice
1 tablespoon tahini
2 teaspoons toasted sesame oil
1 scallion, minced
2 teaspoons sesame seeds
1 teaspoon grated fresh ginger
½ teaspoon sugar
½ teaspoon red pepper flakes (optional)
In a small bowl, combine all the ingredients and mix well. Use immediately or cover and refrigerate until needed. Properly stored, this sauce will keep for up to 3 days.