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Vegetarian recipes

No meat, no apology. Dishes that earn their place on the table without leaning on a fake-meat crutch — vegetables, grains, dairy, eggs cooked with intent.

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Savillum (Ancient Roman Cheesecake) with ricotta, honey and poppy seeds — Italy recipe

🇮🇹ItalyMedium

Sweet Dishes

Savillum (Ancient Roman Cheesecake)

One of the oldest written cheesecake recipes: an ancient Roman cheesecake of ricotta, flour, honey and one egg, written down by Cato around 160 BC. This version uses less flour than his, so it comes out softer. It bakes for about 45 minutes, then gets glazed while still hot with more honey and a scattering of poppy seeds. The texture sits between a baked cheesecake and a dense honey pudding — nothing like the cream-cheese version, and far better than a 2,200-year-old recipe has any right to be. The hour covers mixing and baking; the ricotta needs at least 30 minutes of draining before that.

60 min295 kcal8 serves

🌿Vegetarian

Sbiten (Russian Honey Spiced Drink) with honey, water and cinnamon — Russia recipe

🇷🇺RussiaMedium

Beverages

Sbiten (Russian Honey Spiced Drink)

Sbiten is an old Russian hot drink: water simmered with warming spices — cinnamon, cloves, ginger, allspice, black pepper, and usually a bay leaf, sometimes hops — and sweetened with honey. You simmer the spices low and slow until the kitchen smells like a medieval apothecary, then take the pan off the heat and stir in the honey. Street sellers once carried it around hot in cloth-wrapped flasks, until tea became the everyday drink in Russia. The result sits somewhere between spiced honey tea and mulled wine without the wine — warming, aromatic, and made from little more than pantry staples.

30 min120 kcal4 serves

🌾Gluten-free⚡Quick🌿Vegetarian

Scones (British Buttermilk Scones) with plain flour, baking powder and cold butter — UK recipe

🇬🇧UKMedium

Flour and Confectionery Products

Scones (British Buttermilk Scones)

Scones are the cornerstone of the British cream tea — a tradition in which scones are served warm, split horizontally, spread with clotted cream and jam, and eaten in the afternoon alongside a pot of tea. The word scone was written down in Scotland in 1513, the baking-powder scone appeared only after 1843, and today scones are associated with Devon and Cornwall in the south-west of England. They are a quick bread (leavened by baking powder and bicarbonate of soda rather than yeast) made from flour, cold butter, buttermilk, and a little sugar. The defining technique is the same as pastry-making: very cold butter worked into flour until it resembles breadcrumbs, combined with cold liquid to just bring the dough together — never kneaded. The cold butter pockets in the dough hit the hot oven and release steam, creating the characteristic slight flakiness and the dramatic rise that splits the scone naturally along the middle — the 'waist' — making it easy to break open by hand without a knife. The recipe makes six tall scones. The butter spends 10 minutes in the freezer and the cut scones 15 minutes in the fridge; neither is counted in the time.

35 min360 kcal6 serves

🌿Vegetarian

Semifreddo with cream, egg yolks and sugar — Italy recipe

🇮🇹ItalyEasy

Sweet Dishes

Semifreddo

Semifreddo is an Italian frozen dessert whose name literally means 'semi-cold'. It has a more delicate, creamy texture than regular gelato and is often served at Italian holiday tables.

25 min190 kcal8 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Shakshuka with tomato, egg and onion — Israel recipe

🇮🇱IsraelAdvanced

Breakfast and Brunch

Shakshuka

Eggs poached directly in a spiced tomato and pepper sauce. One pan, 30 minutes. The sauce does most of the work — build it properly and the eggs finish themselves.

30 min230 kcal4 serves

🌿Vegetarian⚡Quick🌶️Spicy

Sharlotka — Russian Apple Sponge Cake with eggs, plain flour and apples — Russia recipe

🇷🇺RussiaMedium

Sweet Dishes

Sharlotka — Russian Apple Sponge Cake

The Russian home cake that appears the moment apples come into season: a whisked sponge poured over sliced apples and baked until golden. There is no butter and no mixer required beyond a whisk, and the lift comes entirely from eggs beaten with sugar. Tart apples keep it from turning cloying.

55 min210 kcal8 serves

🌿Vegetarian

Shopsky Salad with bell pepper, cheese and cucumber — Bulgaria recipe

🇧🇬BulgariaMedium

Salads

Shopsky Salad

Chunky tomatoes, cucumbers, peppers, and onion topped with a thick slab of grated sirene cheese — Bulgaria's answer to the Greek salad. No lettuce, no fuss, just peak-season vegetables and salty white cheese.

45 min180 kcal4 serves

🌿Vegetarian🥑Keto🌾Gluten-free

Sleepy Girl Mocktail (Tart Cherry, Magnesium, and Sparkling Water Bedtime Drink) with tart cherry juice, magnesium glycinate powder and prebiotic soda — USA recipe

🇺🇸USAEasy

Beverages

Sleepy Girl Mocktail (Tart Cherry, Magnesium, and Sparkling Water Bedtime Drink)

The sleepy girl mocktail is a non-alcoholic bedtime drink built on tart cherry juice, magnesium glycinate powder, and prebiotic soda or sparkling water. The drink went viral on TikTok in January 2023 (originated by Calee Shea, popularized by Gracie Norton when she added magnesium) and spread widely during Dry January 2024. The evidence behind it is thin: tart cherry juice contains small amounts of natural melatonin, and studies of magnesium for sleep are few and weak. What you can count on is a pleasant evening drink and a steady bedtime cue. One serving, ready in 5 minutes.

5 min110 kcal1 serves

🌱Vegan⚡Quick🌾Gluten-free

Smashed Cucumbers with cucumber, garlic and chili — China recipe

🇨🇳ChinaMedium

Salads

Smashed Cucumbers

A classic Chinese cold appetizer where cucumbers are smashed to create craggy surfaces that soak up a bold sesame-soy-vinegar dressing. Ready in 30 minutes, refreshing and addictive.

30 min80 kcal5 serves

🌿Vegetarian🌶️Spicy⚡Quick

Soft Pretzels (Laugenbrezeln) with bread flour, yeast and butter — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Soft Pretzels (Laugenbrezeln)

Laugenbrezeln (lye pretzels) are Germany's most iconic baked bread — a yeast dough shaped into the traditional looped knot, dipped in an alkaline bath, and baked at high heat until the crust turns a deep, glossy mahogany with a characteristic chewy outer layer and a soft, slightly dense interior. The word Lauge means lye, referring to the sodium hydroxide solution that bakeries use — it is the alkali bath that produces the distinctive pretzel flavor and color through the Maillard reaction at a lower temperature than bread normally allows. At home, baked baking soda (regular baking soda heated in the oven to convert it to sodium carbonate, which is more alkaline) produces a result close to the bakery original. Served with coarse pretzel salt, they are essential at Oktoberfest, Bavarian beer gardens, and across southern Germany.

120 min280 kcal8 serves

🌿Vegetarian

Sorbet with fruit, lemon and sugar — France recipe

🇫🇷FranceEasy

Sweet Dishes

Sorbet

Sorbet is a light, refreshing dairy-free dessert perfect for hot days, suitable for vegans and those with lactose intolerance.

30 min200 kcal4 serves

🌿Vegetarian⚡Quick🌱Vegan

Soupe au Pistou (Provencal Summer Vegetable Soup with Basil Pistou) with basil, cannellini beans and zucchini — France recipe

🇫🇷FranceMedium

Soups

Soupe au Pistou (Provencal Summer Vegetable Soup with Basil Pistou)

Soupe au pistou is a Provencal summer vegetable soup with beans, crowned with a spoonful of pistou — the Provencal paste of basil, garlic, olive oil, and cheese. The dish comes from Provence in southeastern France, especially around Nice and the Cote d'Azur, and it is the essence of summer Mediterranean cooking: made at the peak of the season from the best vegetables at the market. Pistou is the Provencal cousin of Italian pesto; its name comes from the word for 'to pound,' just like pesto. The key difference: classic Provencal pistou traditionally contains no pine nuts — that is what sets it apart from Ligurian pesto. The soup is a close relative of Italian minestrone, since Provence borders Liguria, but the French version is finished with a big dollop of fragrant pistou that each guest swirls into their own bowl. That fresh pistou, added at the end, is what separates this from an ordinary vegetable broth. Technical keys: use only summer vegetables; mash half the beans for body without flour; never cook the pistou (heat kills the basil aroma and turns it bitter); keep the garlic in the pistou raw; and use fragrant, room-temperature basil. The classic version (per David Lebovitz) uses only water, so the vegetables shine, though vegetable broth is common. Serves 8 in about an hour, the pistou stirred in at the table, with crusty bread and a glass of Provencal rose.

60 min280 kcal8 serves

🌿Vegetarian

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