Cabbage Blue Food Dye
Photo by Michael Graydon & Nikole Herriott
Mix equal parts blue with red food dye to make purple.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.