You can search here only recipes listed in the Vegetarian category.
Kimchi Cheese ToastBy PeterKimchi cheese toast is a popular fusion dish that combines the Korean staple food, kimchi, with Western-style cheese toast. The exact origin of this dish is unclear, but it is believed to have emerged in South Korea in the 2000s as part of the growing trend of Korean fusion cuisine. Kimchi cheese toast has become a popular snack or light meal in South Korea, and has also gained popularity in other parts of the world, particularly in areas with a large Korean population or a strong interest in Korean cuisine. It is often served in cafes, restaurants, or street food stalls, and is also easy to make at home.Korean KimchiBy PeterKimchi is a traditional fermented dish from Korea that has been consumed for over a thousand years. It is made by fermenting vegetables such as napa cabbage, radish, scallions, or cucumbers, along with spices, salt, and other ingredients. The origins of kimchi can be traced back to ancient times, when people in Korea used to preserve vegetables by salting them and storing them in earthenware jars. Over time, this process evolved into the fermentation of vegetables with spices, which created a delicious and healthy food. Kimchi was an important part of the Korean diet, particularly during the winter months, when fresh vegetables were scarce. It was also considered a medicinal food, believed to help prevent illness and improve digestion. In the 16th century, kimchi became even more popular in Korea after the introduction of chili peppers, which added a spicy kick to the dish. The use of chili peppers also had health benefits, as it helped to increase circulation and improve digestion.Sichuan Mapo TofuBy PeterThe history of Sichuan Mapo Tofu dates back to the Qing Dynasty in the late 1800s. The dish was created by a woman named Chen Mapo, who was the owner of a small restaurant in the Sichuan province. Chen Mapo was known for her delicious tofu dishes, and she created Sichuan Mapo Tofu as a way to use up leftover ingredients and satisfy her customers. The name "Mapo" comes from Chen Mapo's nickname, which means "pockmarked old woman" in Sichuanese dialect. Legend has it that Chen Mapo was known for her pockmarked face, but her tofu dishes were so delicious that people continued to flock to her restaurant despite her appearance.Garlic BreadBy PeterYou can make this with white bread, baguette or any other slice of bread. Even stale bread will do well as it get reheated in oven.Homemade French FriesBy PeterFreshly made, double fried homemade french fries, can this get any better? If you haven't yet made your own fries you are missing out! I don't thinks so!Espinacas Con GarbanzosBy PeterVery healthy and nutritious Andalusian chickpea recipe made with spinach. There are many recipes and version of this vegetarian dish, but it is most commonly flavored with garlic, olive oil, tomatoes, paprika, vinegar, and cumin. Espinacas con garbanzos is served piping hot during the colder months in Spain, often with a wedge of fried bread on the side.Dal MakhaniBy PeterThe western part of Punjab (now in Pakistan) is where Dal Makhani finds its origin. Peshawar is used to savor this recipe with unleavened flatbread. This dates back to the 1940s. When Peshawaris crossed the border after the partition of India and Pakistan, they brought this recipe to India. With help of pressure cooker this makes for really tasty and healthy lunch or dinner meal.Potatoes in StockBy JúliaThis recipe combines two techniques. Firstly the potatoes are fried in the butter. In the later stages they are boiled in the stock. The liquid cooks them further and eventually gets absorbed by potatoes an helps them to brown further. We end up with nicely crispy potatoes packed with flavors.Caesar SaladBy PeterThe salad's creation is generally attributed to the restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. His daughter Rosa recounted that her father invented the salad at his Prohibition-era restaurant in Tijuana, Mexico when a Fourth of July rush in 1924 depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef." A number of Cardini's staff have said that they invented the dish.
A poster inside Hotel Caesar's saying "Home of the legendary Caesar's Salad". Julia Child said that she had eaten a Caesar salad at Cardini's restaurant when she was a child in the 1920s. In 1946, the newspaper columnist Dorothy Kilgallen wrote of a Caesar containing anchovies, differing from Cardini's version. Several sources have testified that the original recipe used only Worcestershire sauce without any anchovies, which Cardini considered too bold in flavor. Although the original recipe does not contain anchovies, modern recipes typically include anchovies as a key ingredient, which frequently is emulsified in bottled versions. Bottled Caesar dressings are now produced and marketed by many companies.Yakisoba NoodlesBy PeterYakisoba is very popular Japanese street food. It's very versatile recipe where you can use a lot of creativity to make it your own. The dish first appeared in food stalls in Japan around the 1930s. Noodleds are typically flavored with a condiment similar to Worcestershire sauce.Cuban Black BeansBy PeterSome believe dried black beans were brought to Cuba by the Spaniards, who introduced the “Moros con Cristianos” (black beans with rice). A representation of Spain’s occupation by the Moors. Black beans represent the “Moros” (Moors), and the white rice is the Christians, in this case, the Spaniards battling the occupation. The recipe was so popular that it became a Cuban cuisine staple.Egg Fried RiceBy PeterThe history of egg fried rice is not entirely clear. Fried rice itself is a dish that originated in China, and it is believed that egg fried rice may have originated there as well. One theory suggests that fried rice was first created during the Sui dynasty in China (581-618 AD), while others believe it may have originated during the Song dynasty (960-1279 AD). It is said that fried rice became particularly popular during the Ming dynasty (1368-1644 AD), when it was served as a breakfast dish. Over time, the dish spread to other parts of Asia and beyond, and variations of it have been developed in different regions and cultures.Mysore RasamBy PeterMysore Rasam soup is absolutely foreign to us in Europe. I discovered it thanks to the rasam spice mix which I was gifted by my colleague. Recipe for this soup is fairly easy and with help of pressure cooker it can be done within few minutes. This recipe has originated from Mysore hence the name Mysore Rasam. Very specific about this variation is use of the coconut.Risotto MilaneseBy PeterRisotto Milanese is a classic Italian dish that originated in Milan, Italy. It is a creamy and comforting rice dish that is flavored with saffron, a spice that gives the dish its distinctive yellow color. The dish is said to have originated in the 16th century, when saffron was first introduced to Milan and became a popular ingredient in local cuisine. The first recorded recipe for Risotto Milanese appeared in a cookbook from 1679, which described the dish as a mixture of rice, broth, and saffron. Over time, other ingredients such as onions, cheese, and wine were added to the dish to enhance its flavor. Risotto Milanese became a popular dish in Milan, and soon spread to other regions of Italy.Coleslaw SaladBy PeterThe dish was initially created in the Netherlands. In fact, the term coleslaw originates from the Dutch expression koosla, which means “cabbage salad.” Recipes similar to coleslaw have been found and used in American homes from as early as 1770. However, one of the most pivotal moments in the history of coleslaw was the creation of mayonnaise in the 18th century.Sauerkraut SoupBy PeterThis recipe is Slovak version of the Sauerkraut soup which is traditionally served during Christmas festivities. No one is more associated with sauerkraut than Gemans but they didn't invent this dish and there is tons of variations of this recipe across Europe. Over 2000 years ago the Chinese were building the great wall of China and needed to feed thousands of workers in a remote area. They found probably one of the most remarkable things about cabbage that you can preserve it with no refrigeration or canning by fermenting it. They didn't use salt, probably because salt was scarce back then, but they used a rice wine to ferment and preserve the cabbage and it was a nutritious dish that fed the workers and kept them healthy and strong.Baked Feta PastaBy PeterThis recipe became viral on TikTok. It seems kinda weird to bake feta cheese but it actually works. Recipe is very easy to execute and makes great lunch or dinner.Jeera Aloo SabziBy PeterJeera Aloo Sabzi recipe is one of the simplest recipes. Delicately spiced potatoes roasted along with cumin and turmeric and traditionally spiced with either green chillies and or red chillies.Mung Bean CurryBy PeterMoong dal is also known as mung dhal or mag ni dal. The best choice for this recipe is whole unspilt bean as it holds the most nutritions. This recipe is a staple across the Indian subcontinent and other parts of Asia. There is evidence of the lentil being widely cultivated in India over 3,000 years ago.Indian Spicy PancakesBy PeterThis recipe is simplified variation of Masala Dosa. Main difference in original Masala Dosa, a batter is made using rice, urad dal, and fenugreek seeds, which is left to ferment overnight. The fermented batter is then spread thinly on a hot griddle and cooked until it becomes crisp and golden brown. A spiced potato filling, made with cubed boiled potatoes, onions, green chilies, and various spices such as cumin, turmeric, and mustard seeds, is placed in the center of the pancake, which is then rolled up into a cylindrical shape. The history of Masala Dosa can be traced back to the Udupi region of Karnataka, in South India. It is believed to have originated in the 16th century as a temple food, known as "benne dosa" (butter dosa), which was made using rice, urad dal, and clarified butter.Gratin DauphinoisBy PeterGratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. The first mention of the dish is from 12 July 1788. It was served with ortolans at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné.Potato SaladBy JúliaThis side dish is traditionally served over the festive periods like Christmas in the most parts of the Europe. It's unclear how and who invented this recipe, we might call it folk recipe. Nowadays this side dish is common also outside of festive periods.Slovak Potato DumplingsBy PeterSlovak potato dumplings, also known as halušky, are a traditional dish in Slovakia. The history of halušky can be traced back to the medieval period when potatoes were introduced to Europe. Dumplings made from potatoes and flour were a common food for rural populations and were often served as a hearty and filling meal. In Slovakia, halušky became especially popular in the 19th century and have since become a staple dish in Slovak cuisine. They are typically served with a variety of toppings such as fried bacon, sheep cheese, and sour cream. Halušky are also a popular dish for special occasions and celebrations, and are often served at family gatherings, holidays, and festivals.
