Vegan

In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.

For the most vibrant, striking hue, stick with one type of pepper.

You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.

Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.

Feeding a smaller crowd? All of the ingredients can be cut in half, and feel free to use whatever sturdy greens you favor.

You don't have to be a veg-head to love these banana and buckwheat vegan pancakes.

Slicing the cauliflower into steaks from the middle helps the head stay intact as you cut.

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

Be patient: The goal is to char the eggplants beyond recognition.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

No one will know this umami-packed creamy dressing is made with tofu; they’ll just think it’s delicious.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).

Customize it: Use carrot instead of celery root and any other white bean (gigante, cannellini) you like.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

A tart drinking vinegar that can be made with whatever berries you have on hand. Use for spritzers, cocktails, even ice cream floats.

This easy salad has all the flavors of a falafel without the deep-frying. Add a little feta if your kid prefers.

Imminently adaptable and riffable: Use any leftover protein or shred a rotisserie chicken in place of the tofu, and use whatever crunchy vegetables you’ve got in the produce drawer.

Stir well before each serving. It’s natural for the ginger to settle to the bottom.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.