Sauces, Dressings, and Condiments
This easy recipe for balsamic vinaigrette may become a staple item in your fridge. It keeps for about 2 weeks before the flavor begins to alter, so if you’re a big salad eater make enough to last you for several salads.
Romesco (Spanish Roasted Pepper and Almond) Sauce
This recipe for Catalan Romesco (Spanish roasted pepper and almond sauce) is one of hundreds of variations on a theme. Many people use tomatoes in their Romesco, but I like mine without. Toasted almonds and roasted garlic lend layers of flavor to this complex condiment that is fabulous served with fish, grilled tofu, and meats, but also with...
Tahini Sauce with Garlic, Lemon and Cayenne
Tahini Sauce with Garlic, Lemon and Cayenne Recipe
Nomato Marinara Sauce
This hearty nomato sauce recipe is a delicious marinara substitute for macrobiotic or nightshade-sensitive folks. It is great on pasta or as an accompaniment to stuffed vegetables.
Quick Summer Tomato Basil Sauce
This summery whole foods tomato basil sauce is best in the height of summer, when tomatoes are at their peak. The sauce is quick (5 minutes) and absolutely delicious. Any tomatoes will do (beefsteak, plum, baby plum, cherry) but my personal favorite is the long, slender Roma plum tomato.
Tomato Basil Sauce
This simple whole foods recipe for tomato basil sauce should be a part of every good cook’s repertoire; it is relatively fast, it’s easy, and most importantly, it’s far better than any store-bought sauce. Double or triple the recipe and freeze some!
Wasabi Aioli (Wasabi Mayonnaise)
This quick whole foods recipe for wasabi aioli is fabulous on grilled fish, tofu, veggie burgers, and meats. It’s also excellent in sandwiches, and holds up well, with a shelf life of a week.
Sun Dried Tomato Pesto
This quick, whole foods recipe for sun dried tomato pesto is fantastic on pasta, fish, grilled meats and in salad dressings. It can be made in quantity and kept in the freezer or refrigerator. If you like your food spicy, add a teaspoon of chipotle pepper for a smoky kick.
Salsa a la Veracruzana
This recipe for Salsa a la Veracruzana is a richly flavored blend of tomatoes, green olives, capers and thyme with a slight kick of jalapeno. This dish differs from one kitchen to the next, so feel free to experiment, and try it with snapper, halibut, chicken, or even tofu.
Red Wine Reduction Sauce
Classical French cooking inspires this recipe for red wine reduction sauce. Richly and deeply flavored, it is an excellent accompaniment to seared fish (especially salmon), tofu, or poultry. It is an exceptional sauce for entertaining, and keeps very well. Keep in mind that a little of this intensely flavored sauce goes a long way.
This superb, garlicky taratour(tarator) sauce recipe is a variation of a Turkish sauce that is served with anything from veggies to fish to meats. I particularly love it with broiled fish; pan seared or roasted cauliflower and broccoli, artichokes, and carrots. The sauce keeps well for several days.
Spicy Peach Barbecue Sauce
This easy recipe for spicy peach barbecue sauce uses the best of summer’s bounty to make a tangy-sweet-spicy blend that’s excellent on fish, seitan, tofu, tempeh, chicken or ribs.
Zesty Dijon and Herb Tofu Spread
This zesty whole foods recipe for Dijon and herb tofu spread is rich with the flavors of herbs, sautéed onion, and mustard. It works as a sandwich filling, a dip, a spread for toast, crackers or bagels, and lends itself to being paired with any number of vegetables.
Creamy Tofu Herb Dressing
This recipe for creamy tofu herb dressing can be addictive. Sautéed sweet onion, herbs and tofu merge into a velvety, rich dressing that is fantastic with crudités, salad, or as a sandwich spread. Vary the herbs for different flavors: tarragon, basil, parsley, cilantro and mint are all excellent.
Crispy Shallot Dip
This savory recipe for crispy shallot dip is excellent for entertaining, but tasty enough that you might want to make it just to have around. It is fantastic with chips, papadums (Indian crackers), naan bread, or pita. The dip can also be used as a sandwich spread, and is terrific on whole grain bread with sprouts, sliced tomato and greens.
Tofu and Herb Ricotta
This recipe for tofu and herb ricotta is a versatile and delicious substitute for the real thing. It can be used in lasagna, as a filling for crepes or manicotti, as a topping for baked pasta or a sandwich filling.
The Southwest meets the Middle East in this easy recipe for Chipotle Harissa, a spicy chili paste that is used to season sauces, soups, couscous, marinades and numerous other recipes. Chipotles add a wonderful smoky flavor to harissa, which can be kept, refrigerated, for a month.
Lemon Herb Vinaigrette
Light and fresh, this recipe for lemon herb vinaigrette is a perfect accompaniment for summer salads. A touch of dijon mustard, chives and herbs all combine to make a versatile and delicious adaptation of a classic French vinaigrette.
Black Bean Glaze Recipe
This “new macrobiotic” recipe for black bean glaze includes tomato, which is not part of the traditional macrobiotic diet. It is zesty, assertive, and great with broiled or baked tofu, salmon, white fish such as snapper or tilapia, and tempeh. Greens, grains, and a sweet vegetable round out the mix for a wonderful meal.
Cilantro Pesto Recipe
This intensely flavored cilantro pesto recipe is fantastic on fish, tofu, poultry, and quesadillas. It can be added to dips or dressings, or used as a garnish for creamy soups. The paste keeps well for several days if covered with a thin layer of olive oil and refrigerated. Do not add any salt to this until cooking time, as it will make the paste oxidize and turn very dark in color.
Soy-Ginger Marinade Recipe
This recipe for soy-ginger marinade works wonderfully with tofu, shellfish, fish, and poultry. The flavors are quite assertive, so this recipe is sufficient for about 1 pound of fish or tofu.
Macrobiotic Mock Tartar Sauce
This creamy, vegan macrobiotic mock tartar sauce is an excellent accompaniment to veggie burgers, fish, or croquettes, and can also be used as a sandwich spread
Carrot Miso Dressing
This silky dressing is made with cooked carrots, which have a softer texture and easier digestibility than raw ones. Sesame, ginger, and miso add zing. This sauce is great on vegetables, grains and salads.
Sesame Ginger Dressing
This light sesame dressing is wonderful on salads and slaws. The ginger flavor intensifies as it sits, so make it ahead of time if possible.
Brown Rice Gravy
This rich, herb infused brown rice gravy is great anytime on grains and veggies, and is a particular favorite during the holidays. Try this with pan seared tofu or seitan for a delicious entrée.
Sesame tahini is a versatile paste used in macrobiotic sauces, dressings, and desserts. Saad Fayed's recipe in the Middle Eastern cooking site will show you just how easy it is to make your own.
Tahini Herb Dressing
This creamy green tahini dressing is great on salads, steamed vegetables and grains
This lively mint sauce is sweet, savory and pungent all at once. Serve as a relish or condiment with white fish, tofu, or steamed rice.
Vegan Raw Cucumber Raita
This easy recipe for vegan and raw cucumber raita is deliciously creamy and wonderful with sprouted grain salads, tossed with greens, or as a dip. Choose very firm cucumbers on the smaller side; the large ones tend to be rubbery.
Traditional Vegan or Vegetarian Cucumber Raita
This recipe for traditional vegan or vegetarian cucumber raita is traditionally served with spicy Indian dishes. We love it in the summer with any kind of curry, rice and beans, grain pilaf, or grilled fish. Choose very firm Kirby cukes for their snappy crunch.
Slow Roasted Tomatoes with Fresh Herbs
This simple recipe for slow roasted tomatoes is all about time, and there is no substitute for the rich, flavorful and versatile reward for your...
This ultra easy recipe for natural applesauce just requires a vertical wand blender: no need to peel the apples as long as they're organic! The skins add vitamins and color and puree nicely into the mix. This is a great topping for granola and yogurt; oatmeal or other hot cereal; and makes a lovely dessert sauce.
Quick Sautéed Wild Mushrooms
This recipe for sautéed wild mushrooms can be prepared in about 15 minutes and is a perfect topper for pasta, rice, millet or quinoa. You can also enhance roast chicken; seared tofu or tempeh; or a nice piece of broiled or seared fish (sea bass, wild salmon or halibut are personal favorites). Mushrooms are browned in olive oil with garlic,...
Raw Vegan Basil Pesto
This simple and delicious raw vegan pesto is not so different from the traditional variety; the major distinctions are that it contains cashews and no Parmigiano Reggiano or other cheese.
Raw Tomato and Sweet Red Pepper Sauce Recipe
This zesty, flavorful raw tomato sweet and red pepper sauce is great for a raw lasagna, cooked or raw pasta, or as a topping for grilled fish or tofu.
Raw Sun Dried Tomato and Walnut Spread
This tangy raw sun dried tomato and walnut spread is great on crackers, veggies, and sandwiches and is a superb filling for raw lasagna.
Spicy Cilantro Lime Vinaigrette
This recipe for spicy cilantro lime vinaigrette is great on arugula, asparagus, grilled fish, and all manner of vegetable salads. Citrus juices are more volatile than vinegar, so please use this dressing in a day or two. If you will not be using it immediately, add the fresh cilantro at serving time; otherwise the delicate leaves will turn an...
Sun Dried Tomato, Chipotle and Cumin Vinaigrette Recipe
This zesty recipe for sun dried tomato, chipotle and cumin vinaigrette yields an assertive mix of flavors that is great with grilled seafood, mild salad vegetables (like avocado, jicama, cucumber or beans) and the sweeter lettuces like romaine, green and red leaf, or butter lettuce. It also makes a great quick marinade for chicken, fish or tofu.
Whole Foods Thai Peanut Sauce Recipe
This whole foods recipe for Thai peanut sauce is a perennial favorite in my house. It is simple yet complex, and lends itself to being paired with rice, summer rolls, noodles, satay, grilled fish and chicken, tofu, and veggies of all kinds
Basic Lemon Dijon Vinaigrette
Light and fresh, this recipe for lemon dijon vinaigrette is a perfect accompaniment for summer salads. Good olive oil, a generous dab of Dijon and just a touch of garlic combine to make a versatile and delicious rendition of a classic French vinaigrette
How To Make Non-Dairy Coconut or Almond Milk Yogurt Recipe
This recipe for non-dairy coconut or almond milk yogurt is perfect for making parfaits, dips and thick dressings. We like our yogurt creamy, and this version has a thickening agent in it: arrowroot.
Oven Roasted Root Vegetable and White Bean Hummus Recipe
This recipe for oven roasted root vegetable and white bean hummus is a wonderful savory and flexible side dish that is perfect for everyday or entertaining.