Vegan

Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

Serve this creamy dip with crunchy vegetables, a meat platter, spread on sandwiches, or thinned out and used as a dressing for salad.

Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs—it’s the perfect companion to seeded crackers or good bread.

Don’t even think about lifting this cake out of the pan before it’s completely—and we mean completely—cool.

This dish is triply aggressive, with sweet, sour, and spicy tastes strung together in an intense interplay. To make it your own, experiment with the balance of those three elements—you might make it more sour, or very, very spicy, depending on your palate and preferences.

Use less-spicy kale instead of mustard greens if you prefer a milder side dish—or try a mixture of both.

This is just one version of Amy Chaplin's raw vegetable-based dressings from her book Whole Cooking Everyday. Made by blending vegetables with herbs and citrus juice until creamy, they are light, super flavorful, and addictive.

In Amy Chaplin's salads, the vegetables are in the dressing. This is just one version of the raw beet dressings from her book Whole Food Cooking Every Day, where she combines sweet beets with cashew butter and red chiles to create a rich, creamy sauce.

When it comes to vibrant whole food meals, dressings are the key to success. This is just one version of Amy Chaplin's raw zucchini dressings from her book Whole Food Cooking Every Day. The multi-flavored sauces are rich and creamy, and offer a fresh new take on standard dressings and vinaigrettes.

When you have more eggplant and squash than you know what to do with, turn to this quick curry.

Newsflash: you're messing up your tomato sauce by cooking it.

Herby, tangy, nutty, and slightly salty, this Middle Eastern blend of herbs and spices elevates every dish it touches

Pico de gallo, but make it roasted.

This all-purpose chile crisp—which is tangy, spicy, and addictive—will give your other condiments an inferiority complex. You’ve been warned. Put it to good use on eggs, meat, seafood, or hearty salads.

If you’d like, soak the beans overnight before cooking; it will help them cook more quickly and evenly.

If you make this slaw ahead, the vegetables will continue to soften as they sit and become more like pickles, which isn’t a bad thing at all.