#vegetarian-option
8 viral recipes tagged #vegetarian-option.
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Arepas — galettes de maïs vénézuéliennes
Venezuela's daily bread: split-and-stuffed corn cakes made from precooked corn flour, griddled until crusty and slit open to fill with cheese, shredded beef, black beans, avocado, or the classic reina pepiada chicken-avocado salad. Naturally gluten-free, endlessly fillable.
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Risotto alla Milanese — risotto au safran
Milan's golden risotto, stained and perfumed with saffron and finished with a generous mantecatura of butter and Parmigiano. Traditionally made with beef bone marrow and a rich meat stock, it's the classic partner to osso buco — but it's a glorious dish in its own right: creamy, glossy and all'onda (rippling like a wave).
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Quiche Lorraine
The classic from north-eastern France: a crisp shortcrust shell filled with a silky custard of egg, cream and smoky lardons, baked until just set and golden. Purists keep it cheese-free; many add Gruyère. Either way it's the benchmark savoury tart — glorious warm, room temperature, or packed for a picnic.
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Soupe miso — soupe japonaise au dashi et au miso
The soul of the Japanese table: a clear dashi broth whisked with miso paste and dotted with silken tofu, wakame seaweed and spring onion. Ready in 10 minutes, it's the everyday soup served with almost every Japanese meal — and the golden rule is to never boil it once the miso goes in, so the aroma and gut-friendly cultures stay alive.
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Soupe aigre-piquante — suan la tang chinoise
The takeout favourite done right: a savoury broth made genuinely hot from white pepper and genuinely sour from black vinegar, thick with silky ribbons of egg, soft tofu, wood-ear mushroom and bamboo shoot, lightly thickened to a velvety body. Suan la tang is fast, warming and endlessly adjustable — the balance of pepper-heat and vinegar-tang, added at the end, is what separates a great bowl from a gloopy one.
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Tempura — beignets japonais légers de fruits de mer et légumes
Japan's art of the light fry: prawns and vegetables coated in a barely-mixed, ice-cold batter and fried briefly in hot oil until the coating is pale, lacy and shatteringly crisp — never heavy or greasy. The secret is in what you DON'T do: minimal mixing, cold batter, hot oil. Served immediately with a dipping sauce of dashi, soy and mirin (tentsuyu) and grated daikon, tempura is delicate, crisp and endlessly satisfying.
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Chiles rellenos — piments poblano farcis mexicains
A classic of Mexican comfort cooking: roasted poblano peppers peeled and stuffed with melting cheese (or picadillo meat), dipped in a light, fluffy egg batter, fried until golden, and bathed in a warm tomato caldillo sauce. Chiles rellenos are a labour of love — the roasting and peeling, the cloud-like beaten-egg coating — but the reward is a tender, smoky pepper with a molten centre in a savoury sauce. A beloved centrepiece for Sunday lunches and celebrations.
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Gözleme — galette farcie turque cuite à la plaque
The hand-rolled stuffed flatbread of Turkey, a beloved street and village food: a simple dough rolled paper-thin into large rounds, filled with spinach and crumbly white cheese (or spiced minced meat, or potato), folded into a parcel and cooked on a hot griddle (sac) brushed with butter until golden, blistered and crisp at the edges. You see it made by hand at markets and roadside stalls all over Turkey, often by women at a low table. Gözleme is thin, savoury and satisfying, folded and eaten warm — humble, fast and irresistible, especially with a glass of çay.
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