Vegetarian Recipes
Meat-free but full of flavor. The best vegetarian recipes.
Baked Cheese and Spinach Tamales
Imagine a soft and creamy tamale, filled with melted cheese and fresh spinach, wrapped in a banana leaf and baked until golden. It's a flavor that will make you forget any other.
Potato and Zucchini Stew
This stew is an explosion of flavors and textures, with tender potatoes, fresh zucchini, and a hint of chopped cilantro. Its flavor is intense and pleasant, and can be enjoyed at any time of the day.
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…
Roasted Butternut Squash with Smoked Paprika from La Vera and Spiced Chickpea Hummus
Roasted butternut squash with smoked paprika from La Vera is one of those dishes that not only looks great on the table, but also tastes divine. Imagine the squash, tender and sweet, roasted in its own juice and a golden crust that crunches slightly, with that smoky aroma of smoked paprika from La…
Corn Tortilla with Cheese and Epazote
Corn tortilla with cheese and epazote is one of those dishes that reminds you why you love Mexican cooking. That first bite, when tender corn and creamy cheese melt in your mouth, is pure magic. The sweet flavor of the corn, cooked to perfection to highlight its tender, delicate nature, pairs…
Chilean Seafood Chowder
The Chilean seafood chupe is one of those dishes that embraces you from the first bite. Imagine an intense broth where fresh seafood mingles with an aromatic, spiced sauce that makes you feel right at home. It's a feast for the senses, perfect for sharing on any occasion, whether with friends or…
Stewed Lentils with Vegetables in Pressure Cooker
A comforting, flavor‑packed dish where tender lentils mingle with fresh vegetables and spices, creating a thick, delicious stew. The aroma of bay leaf and paprika fills the kitchen, announcing that the meal is ready. I love how the lentils, with their soft texture and slightly sweet taste, pair…
Pumpkin and Cheese Revolution: Provoleta on the Disc with Cane Honey and Rosemary
Imagine a golden crust of cheese that cracks on the first cut, revealing a creamy heart of caramelized pumpkin that melts in your mouth. Rosemary perfumes each bite, and the dark, thick cane honey gives it that wild touch that makes you close your eyes. It’s like a grandmother’s hug, but with a…
Oven-Baked Paisa Platter: The Embrace of Corn and Beans that Conquered Medellin
The aroma of the oven invades the kitchen, and upon opening the door, a platter overflowing with colors greets you: red beans that slide like velvet, golden arepas that crunch at the first touch, and a ripe plantain caramelized to perfection, exuding sweetness. The freshly cut avocado pours out in…
Spinach and Goat Cheese Omelette with Pine Nuts
The spinach and goat cheese omelette with pine nuts is one of those dishes that will leave you wanting more. I recall an afternoon at a small restaurant in Madrid, where I first tried this combination. The intense flavor of the fresh spinach, the sweetness of the crumbled goat cheese, and the…
Vegetable sushi maki
Vegetable sushi maki is a plant‑based version of the Japanese maki: seasoned sushi rice, nori seaweed and fillings of avocado, cucumber and carrot rolled with a bamboo mat. The technique requires practice — spreading the rice in a thin layer without crushing it, moistening the nori before cutting —…
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…
Tres Leches Cake
The tres leches cake is the moistest cake in Latin American pastry: a fluffy sponge of eggs, flour and sugar that, freshly baked, is slowly soaked with a mixture of sweetened condensed milk, evaporated milk and heavy cream. The sponge absorbs every drop and ends up with an almost pudding‑like…
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.
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.