Vegetarian Recipes
Meat-free but full of flavor. The best vegetarian recipes.
Venezuelan Corn Cachapas Stuffed with Cheese and Onion
These delicious Venezuelan corn cachapas stuffed with cheese and onion are an explosion of flavors and textures in every bite, with the softness of fresh corn and the melting of the cheese, accompanied by the intense flavor of caramelized onion. At the first bite, the cachapa opens to reveal a…
Calabaza Confitada al Pimentón de la Vera con Hummus de Garbanzos Especiado
Imagínate la calabaza, tierna y dulce, confitada en su propio jugo y una capa dorada que cruje levemente, con ese aroma ahumado del pimentón de la Vera que te transporta. Abajo, un lecho de hummus de garbanzos, cremoso y especiado, que lo convierte en un bocado con contrastes de textura y un…
Corn and Cheese Frittata with Epazote
Imagine a fluffy, golden-brown frittata infused with the sweet flavor of tender corn and the fresh aroma of epazote, all melted with creamy cheese. Each bite is an explosion of flavors and textures that will leave you wanting more.
Chupe de Mariscos Chilean-Style
Imagine a comforting and flavorful dish, where fresh seafood is cooked in an aromatic and spicy sauce, creating an intense and delicious broth. Chupe de mariscos a la chilena is a feast for the senses, perfect for sharing on any occasion.
Braised Lentils with Vegetables in a Pressure Cooker
Imagine a comforting and flavorful dish where tender lentils mingle with fresh vegetables and spices, creating a thick and delicious stew. The aroma of bay leaves and smoked paprika wafts through the kitchen, announcing that the meal is ready.
Revolución de Zapallo y Queso: Provoleta al Disco con Miel de Caña y Romero
Imagina una costra dorada de queso que cruje al primer corte, revelando un corazón cremoso de zapallo caramelizado que se deshace en la boca. El romero perfuma cada bocado, y la miel de caña —oscura y espesa— le da ese toque salvaje que te hace cerrar los ojos. Es como un abrazo de abuela, pero con…
Bandeja paisa vegetariana al horno: el abrazo de maíz y frijol que conquistó Medellín
Imagina un lecho de frijoles rojos tan sedosos que se deshacen al primer contacto, coronados por arepas doradas que crujen bajo el tenedor. El plátano maduro, caramelizado en el horno, suelta su dulzor como un secreto, mientras el aguacate —cortado en ese instante— chorrea su untuosidad sobre todo.…
Spinach Omelette with Goat Cheese and Pine Nuts
Imagine a creamy and smooth omelette, with the intense flavor of fresh spinach, the sweetness of crumbled goat cheese, and the crunch of toasted pine nuts. Each bite is an explosion of flavors and textures that will leave you wanting more.
Vegetable Sushi Maki
Vegetable maki sushi is a fully plant-based take on the Japanese roll: vinegared sushi rice spread thinly on nori, filled with avocado, cucumber, and carrot, then rolled tight with a bamboo mat and sliced clean. The technique takes a little practice — rice layer too thick, the roll won't hold — but…
Japanese Sponge Cheesecake
Japanese cotton cheesecake is a water-bath baked cheese cake unlike any other: stiffly beaten egg whites are folded into a cream cheese, flour, and yolk batter, giving an airy, jiggly texture halfway between a soufflé and a sponge cake. It bakes slowly in a pan surrounded by hot water and is eaten…
Intense Chocolate Brownie
This intense chocolate brownie is the purest version of the American classic: 70% dark chocolate melted with butter for that fudgy, dense texture that sets it apart from cake, with extra cocoa powder doubling the chocolate intensity and a touch of salt that sharpens every note. The secret to the…
Three Milk Cake
Tres leches cake is the moistest dessert in Latin American baking: a sponge of eggs, flour, and sugar that, straight from the oven, is slowly soaked through with a blend of condensed milk, evaporated milk, and cream. The cake absorbs every drop and takes on a pudding-like texture throughout. Topped…
Vegetarian Squash Risotto
Butternut squash risotto is the quintessential autumn risotto: roasted squash is stirred into arborio rice as a purée, worked with hot stock, white wine, and butter until silky and creamy. Parmesan and nutmeg finish the dish. It needs 18-20 minutes of steady stirring — every minute is worth it.
Potato and Onion Omelette
Tortilla de patatas with onion is the most universally Spanish dish. Potatoes are poached slowly in olive oil with onion until soft but not browned, drained, and mixed with beaten eggs, then the whole thing sets in the pan over medium heat with a single flip. The debate between runny and fully set…
Chocolate Coulant
Chocolate coulant looks restaurant-worthy but is surprisingly straightforward: dark chocolate, butter, eggs and a little flour. The magic is in the timing — 10 to 12 minutes in a hot oven so the outside sets while the centre stays molten. Break it open at the table and the warm chocolate flows out.
Avocado Toast with Poached Egg
Avocado toast with poached egg brings together the best of modern brunch in a quick, nutritious plate: toasted sourdough bread, avocado mashed with lemon juice and flaky salt, and a poached egg with a runny yolk made in simmering water with a dash of vinegar. Smoked paprika and chia seeds finish…
Asturian Rice Pudding
The secret to Asturian rice pudding lies in its very slow cooking and the use of whole milk freshly drawn from northern cows. Lemon zest and cinnamon are the essential aromas.
Lemon and Yogurt Cake
Lemon and yogurt cake is the most reliable homemade baking recipe there is: no scale needed, because everything is measured using the yogurt pot. Greek yogurt keeps the crumb moist and airy, lemon zest perfumes every bite, and the texture stays tender even the next day. It is the afternoon snack…
Original Catalan Cream
Catalan cream is distinguished from crème brûlée in that it is thickened with cornstarch instead of just egg yolks, and flavored with cinnamon and citrus zest. The caramelized sugar crust made with a blowtorch is its hallmark.
Perfect Spanish Omelette
The Spanish omelette — tortilla española — is one of Spain's most beloved dishes: potato slices slow-cooked in olive oil until tender, then bound with egg in a pan to produce a custardy, just-set interior. Whether to include onion is a debate without a right answer, but here it goes in, gently…
Medieval Santiago Cake
With a protected designation of origin, the Santiago cake is naturally gluten-free as it only contains ground almonds, eggs, and sugar. Its hallmark is the Cross of the Order of Santiago drawn with powdered sugar on the surface.
Basque-Style Baked Cheesecake
This cheesecake has the unique feature of being baked at a very high temperature until it's deliberately burnt on the outside. The contrast between the almost black, caramelized surface and the melted, creamy interior makes it absolutely irresistible.
Classic Caesar Salad
The Caesar salad was born not in Rome but in Tijuana, invented by Italian-Mexican chef Caesar Cardini in the 1920s. Crisp romaine leaves are dressed with a punchy emulsion of egg yolk, anchovies, garlic and lemon, then finished with freshly shaved Parmesan and garlicky croutons. That umami-rich…
Dark Chocolate Mousse Without Cream
Dark chocolate mousse without cream is a French-style dessert that relies solely on whisked egg whites for its airy texture. This is the purest form of chocolate mousse—no cream, no gelatine, just 70% dark chocolate, eggs, and a touch of sugar. It's an ideal choice for dinner parties where you want…
Vegetarian Recipes: cooking guide
Going meat-free does not mean going flavour-free. Vegetarian cooking taps the full potential of vegetables, cheese, eggs and legumes to create dishes as hearty as any meat stew. Ideal for reducing meat consumption without major sacrifices at the table.