437 pas recipes

Lemon cream dressing blends silken tofu, tahini, fresh lemon, and white miso into a creamy, dairy-free salad dressing. Vegan, tangy, and ready in one blender pour.

Nero Wolfe's bread triangles spread with anchovy paste and pan-fried in butter until golden and crispy. A salty, savory literary appetizer inspired by Rex Stout's famous fictional detective.

Thai cashew chicken stir fry hits hot with red curry paste, chili paste, and fish sauce, then finishes with roasted cashews and scallions. A 20-minute wok dinner that beats takeout.

Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.

If you're looking for a low-fat snack, try this scrumptious treat that will satisfy your sweet tooth.

Vegan broccoli sprout and tofu spread with miso, tahini, and lemon on whole wheat toast. A nutrient-packed open-face sandwich ready in 10 minutes.

This succulent recipe is easy to make and it won't let your pot roast feel left out this summer!

Don't know where I heard about this sauce, but it's a great drizzle for vegetables.

Szechuan noodles tossed in a spicy tahini-chili sauce with tamari, sesame oil, bean sprouts, and fresh spinach. Ready in 15 minutes, vegetarian option.

Par-cooked balti meat is a Birmingham-curry-house technique: meat simmered with masala paste then frozen for fast curry assembly. A make-ahead British-Indian meal prep base.

Tahini dressing for falafel with sesame paste, fresh lemon juice, garlic, and water. Four ingredients, creamy and nutty, ready in 5 minutes. The classic Middle Eastern drizzle sauce.

Gingered beet salad with a warm miso, sesame seed, and fresh ginger dressing tossed over boiled beets. An earthy, umami-rich side dish with Japanese-inspired flavors.

A quick, spicy hot sauce for falafel: tomato paste simmered with vegetable stock, chili paste, cumin, lemon and fresh herbs into a bright, fiery sauce in about five minutes. Drizzle it over falafel, shawarma or grilled veg.

This is a classic Japanese dish, first made famous by the chef Nobu Matsuhisa and served in all his Nobu restaurants. Serve with steamed spinach and brown /black rice or quinoa for a simple, but delicious dinner.

Garlic-anchovy rub with olive oil, anchovy paste, crushed garlic, and black pepper. A savory, umami-rich paste for lamb, chicken, or fish. Four ingredients, intensely flavorful.

This curry is a delicasy in the Indian state of Goa. It has plenty of coconut and some chilly which go very well with prawns.