Embark on a journey around the world with these 5 tasty vegetarian recipes

To travel it is not always necessary to take a plane and land in distant destinations. You can travel through foods that evoke those places and feel transported to them.

With these recipes we bring you a little closer to the desired vacation, so you can savor a trip around the world in a very short time.

AROUND THE WORLD IN FIVE COURSES

1. CHAKALAKA RELISH

Hakuna matata (no problem) with chakalaka. This sauce is typical of South African cuisine and is perfect for vegetable barbecue or to serve with roasted potatoes.

It also serves to flavor rice dishes and tofu dishes. The basis for the recipe is vegetables. The crucial trick, however, is the right blend of spices (paprika, turmeric, and coriander) to get the authentic, slightly spicy flavor.

Ingredients (for two people)

• 3 tablespoons olive oil
• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 1 yellow pepper
• 3 carrots
• 300 g white cabbage
• 2 tablespoons tomato concentrate
• 600 g crushed tomato
• 1 teaspoon honey
• 400 g cooked white beans
• 1 teaspoon curry
• 1 teaspoon chili
• 1 teaspoon sweet paprika
• 1/2 teaspoon Provençal herbs
• Black pepper
• Salt

Elaboration

1. Fry the onion and garlic in the oil and season with the spices.
2. Add chopped peppers, grated carrots and chopped cabbage and sauté for 5 minutes.
3. Then add the crushed tomato and concentrated tomato and sauté for 15-20 minutes until the vegetables are soft.
4. Finally add the beans, honey and salt and pepper to taste.

2. ORIENTAL POTATO

With a few ingredients, you can turn something as simple as a potato into a sophisticated meal. The mixture of harissa spices, with paprika, chili and garlic, indispensable in North African cuisine, gives it a special touch.

A few fresh ingredients on top and the potato becomes a feast for the eyes and palate and the recipe is vegan. You can’t ask for more.

Ingredients (for two people)
For potatoes

• 5 potatoes
• 1/2 pomegranate
• 30 g arugula
• 1 red onion
• 1 can chickpeas

For the sauce

• 250 g soy yogurt
• 2 teaspoons harissa seasoning
• 1 teaspoon ground garlic
• Olive oil (to smear potatoes)
• Salt

Elaboration:

1. Place the washed potatoes on a baking sheet, pinch them with a fork and spread them with olive oil.
2. Bake the potatoes at 200 °C for about 60 minutes until soft.
3. Meanwhile, prepare the remaining ingredients and make the harissa sauce.
4. Cut the potatoes in half lengthwise, cover with harissa sauce and the rest of the ingredients and enjoy them.

3. FETA BOARD

Do you want to go to Greece? So, the best thing you can do is a feta board. The recipe is simple, you just need feta cheese (or a vegan alternative) and some fresh ingredients to create a visually very appealing dish.

With the right blend of spices and Mediterranean herbs you can let your imagination dance a sirtaki. By the way, this recipe is also ideal when announcing spontaneous hungry visitors.

Ingredients (for four people):

• 220 g feta cheese
• 120 g Greek yogurt
• 1/2 teaspoon pepper
• 1/2 cucumber
• 150 g cherry tomatoes
• 50 grams of black olives
• Olive oil
• 1-2 teaspoons Greek salad seasoning (mix ground garlic, basil, dill and oregano in a small bowl)

Elaboration:

1. Mix feta cheese, Greek yogurt and pepper in a fine cream.
2. Cut the cucumber, tomatoes and olives into small pieces.
3. Spread the feta cheese cream on a wooden board and cover with the chopped vegetables.
4. Water with extra virgin olive oil and Greek salad seasoning, and serve.

4. RICE WITH TOFU AND 5 SPICES

Fortunately, the days when tofu was considered boring are long gone. There are three secrets to proper preparation and they are spicy, spice and spice.

A blend of five spices is ideal for this and also combines well with many Chinese dishes and guarantees tofu the spicy touch it needs.
Ingredients (for two people)

• 200 g basmati rice
• 200 g natural tofu
• 200 g Pak Choi (Chinese cabbage)
• 2 carrots
• 100 g tirabeques
• 1 spring onion
• 2 garlic cloves
• 1 tablespoon soy sauce
• 3 tablespoons sesame oil
• 1 pinch chili powder
• 2 tablespoons roasted peanuts
• Salt
• Black pepper
• 1 tablespoon 5-spice powder mixture (mix in a small bowl cinnamon, anise, ground cloves, fennel and pepper)

Elaboration:

1. Put a pot of lightly salted water on the fire for the rice. As a general rule, use two cups of water for every cup of rice. Add the rice to the water, boil and reduce the heat. Cover and simmer the rice until the water is completely absorbed (about 15 minutes).
2. Peel and finely chop the garlic. Wash and dry the pak choi. Cut in half lengthwise with the stem. Wash the carrots and cut them diagonally into uniform strips. Wash the spring onion and cut it into thin slices. Wash the slingshots.
3. For the marinade, combine the chopped garlic, soy sauce, 5 powdered spices, chili powder and oil in a bowl. Cut the tofu into small pieces and mix it with the marinade.
4. Boil lightly salted water in a medium saucepan. Cook the pak choi and tirabeques for about 2-3 minutes, then drain.
5. Heat the sesame oil in a large skillet or wok. Fry the tofu pieces for about 3-4 minutes on each side. After about 2 minutes, add the pak choi, carrots, tirabeques and finally the spring onions and sauté briefly.
6. Divide the rice into bowls, add the tofu pieces and vegetables and serve garnished with the roasted peanuts.

5. CHILI PEPPERS STUFFED WITH CHEESE

We skipped the pond and landed in Mexico. Here you have a popular traditional Mexican and vegetarian recipe.

Ingredients:

• 6 large poblano peppers
• 200 grams of Oaxaca cheese or fresh cheese, grated or sliced
• 2 tomatoes, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 cup vegetable broth
• 2 tablespoons vegetable oil
• Salt to taste
• Optional: chopped cilantro for garnish

Instructions:

1. Roast the poblano peppers over a gas flame or under the oven grill, turning them occasionally until the skin has been toasted and blistered on all sides.
2. Then, place them in a covered container for about 10 minutes. This will help the skin peel off more easily. Then, remove the skin and seeds carefully, without breaking the chili peppers. Rinse gently and dry with kitchen paper.
3. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until soft and translucent.
4. Add the chopped tomatoes to the pan and cook for a few minutes until softened.
5. Add the vegetable broth and simmer for about 10 minutes, until the sauce thickens slightly. Season with salt to taste.
6. Fill each poblano pepper with grated or sliced cheese. Close the chili carefully, making sure the cheese is completely covered.
7. Place the chiles rellenos on a baking sheet and pour the sauce over them.
8. Preheat the oven to 180 °C and bake the chiles rellenos for about 20-25 minutes, until the cheese melts and the chiles are very hot.
9. Remove from oven and let stand for a few minutes before serving. Garnish with chopped cilantro if desired.