Vegan

Mushrooms simmered in sherry and sweet and savory seasonings—an elegant, yet hearty sauce.

This is the hot sauce we make regularly at the restaurant to ladle over burritos, enchiladas, tostadas, casseroles, and stuffed vegetables. Cooking the onions and peppers quickly on high heat brings out flavor with less simmering time.

This pungent, quickly cooked sauce studded with olives and capers imparts the zesty flavors of southern France.

Cumin salt is a handy seasoning for all sorts of dishes. Crisp crudités are delicious dipped into it, or you can use it to season as you would plain salt. Sprinkle into scrambled eggs or on plain rice, potatoes, fish, corn on the cob, or sliced fresh vegetables, such as tomatoes and cucumbers.

A fresh curry powder that is mildly hot and packs a flavorful punch compared to commercial blends, which may sit on store shelves for months past their prime. Stir into butter or mayonnaise and use to flavor rice, roasted potatoes, or fish.

Make your own custom-made Chili Powder that reflects your flavor preferences and is free of unwanted ingredients, such as dried garlic and anticaking agents. After you’ve used this basic blend, adjust the recipe to fit your taste.

Roasting mellows and sweetens the pungent flavor of raw garlic. Roasted garlic is useful for enhancing salad dressings, sauces, soups, and stews, and it can be used as a spread on bread all by itself.

Spruce up your favorite homemade or store-bought salsa.

Once you’ve made this easy Duck Sauce, you’ll never go back to store-bought!

This colorful chutney, better than any you can buy in a jar, adds a sweet-and-sour note to curries, baked tofu, or any spicy dish and can even put a new spin on that same old peanut butter sandwich.

Easy, no-fuss sauce for your favorite barbecue.

Crimson red with a bright fruit flavor, this chutney is a great condiment for all curries.

Who knew that putting together a robust little cocktail sauce was so easy? Plus it doesn’t have the corn syrup and flavor enhancers of commercially prepared sauce.

A basic vinaigrette can be quickly made with only a few key ingredients found in the pantry.

The clean, fresh flavors of cilantro and lime make this one of our all-time favorite dressings. If you like a smooth, emulsified dressing, make it in a blender.

We rely on this little carrot salad over and over to add color, sweetness, and crunch to many meals. It’s even prettier topped with fresh raspberries. (See photo)

We call this Pan-Asian Slaw because the hot oil technique is used all over Asia. The hot oil intensifies and yet mellows the flavor of the scallions.

Raw beets give this salad a definite earthiness. For a mellower flavor, use cooked beets. Either way, it’s a beautiful salad that adds color to your supper.

What an effortless way to add a nutritious side dish to almost any supper. Make up the whole package of slaw mix and snack on the leftovers—the slaw improves with time.