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No onion, no garlic recipes (Swaminarayan and sattvic)

3,470

3470 vegetarian recipes cooked without onion or garlic, as in Swaminarayan and sattvic kitchens, with no meat, fish, eggs or alcohol. Each has photos, step-by-step instructions and cook times. The quickest, Apfelschorle, takes 2 minutes. Most take around 45 minutes.

Filter these by time, diet or cuisine · Make No onion & garlic your diet to see only these recipes everywhere on the site.

PinzimonioRaw vegetables with olive oil

In Tuscany pinzimonio comes out in November, when the frantoi (olive mills) press the new oil and families want something that shows off its peppery green bite. A jug of raw, cold vegetables is set in the middle of the table and everyone dips into their own little bowl of oil seasoned with salt and pepper, usually before a plate of pasta or alongside bruschetta at the mill. Crunch matters more than anything: fennel, celery hearts, radishes, carrots, young artichokes and red peppers, all very fresh. Chef's tip: keep the cut vegetables in a bowl of iced water for 15 minutes before serving; they turn crisper and look glossy without any dressing.

15 minItalianSaladsVeganGluten free
by KrazyBadal 0 views

Riso al saltoCrisp fried saffron risotto cake

In Milan, nobody throws away risotto alla milanese. The next day it is pressed into a hot buttered pan and fried until it forms a thin, crackling golden disc, flipped "al salto" (with a jump) like a pancake. Old Milanese trattorie near the Brera district served it late at night after the theatre, and it is still a favourite way to use up saffron risotto. The cheese in the leftover risotto is usually made with animal rennet. Chef's tip: use cold risotto straight from the fridge and press it thin; warm or thick risotto won't crisp and falls apart when you flip it.

20 minItalianRice & GrainsGluten free
by KrazyBadal 0 views

Pizza a portafoglioFolded street pizza

In the narrow streets of Naples's historic centre, pizzerie sell a small margherita folded in four like a wallet, wrapped in paper and eaten while walking, for a couple of euros. It is the city's original fast food and still a lunch for students and workers around Via dei Tribunali and the Spanish Quarter. The pizza is small and soft so it folds without cracking. Mozzarella is usually made with calf rennet; vegetarian versions are easy to find. Chef's tip: take the pizza out while the crust is still soft and a little pale; a crisp pizza snaps when you fold it.

28 minItalianFast Food
by KrazyBadal 0 views

DalgonaHoneycomb toffee

Dalgona, or ppopgi, was the 1970s and 80s snack of Seoul alleyways, where an old man with a little stove melted sugar in a ladle and stamped a star or umbrella into it; if you could break the shape out without cracking it you won a free one. It is just sugar and a pinch of baking soda, puffed into a crisp, toffee-brown honeycomb that tastes faintly bitter-sweet. The common mistake is adding too much baking soda, which leaves the candy bitter and soapy; a tiny pinch on the tip of a chopstick is all it needs. Melted sugar reaches about 160 °C and burns badly, so children should watch while an adult does the melting, and should only press shapes once the candy has set a little. Chef's tip: use a stainless-steel ladle or small pan, not non-stick, and keep the flame low; the moment the sugar is clear and amber, take it off.

7 minKoreanDessertsVeganGluten free
by KrazyBadal 0 views

KuromameSweet black soybeans

No osechi box, the lacquered stack of cold dishes Japanese families share over the first three days of January, is complete without kuromame: plump black soybeans simmered so slowly in syrup that they stay whole, wrinkle-free and shining like jet. The word 'mame' also means hard work and good health, so eating them wishes for a diligent year. They are soft, sweet and gently savoury, with a deep bean flavour. The common mistake is letting the beans touch the air while cooking, which wrinkles their skins; keep them submerged under a drop-lid the whole time and top up with water. Chef's tip: soak the dry beans directly in the hot seasoned syrup overnight rather than in plain water, which seasons them from the inside and keeps the skins smooth.

250 minJapaneseSidesVeganGluten free
by KrazyBadal 0 views

OhagiSweet red bean rice balls

Ohagi are made twice a year, at the spring and autumn equinoxes (higan), when Japanese families visit ancestors' graves and leave these rice balls as offerings; in spring they are called botamochi. Sticky rice is cooked and only half-pounded, so you can still see the grains, then shaped into ovals and coated in chunky red bean paste, roasted soybean flour (kinako) or black sesame. Mochi is very sticky: cut it into small pieces for young children and older people, and make sure they chew well and eat sitting down. The common mistake is pounding the rice smooth like mochi; ohagi should keep a rustic, grainy texture. Chef's tip: wet your hands and squeeze out cling film between shaping, so the rice never sticks.

70 minJapaneseDessertsVeganGluten free
by KrazyBadal 0 views

SciattBuckwheat cheese fritters

Sciatt means "toads" in the dialect of Valtellina, the Alpine valley near Sondrio, because of their lumpy shape. They are buckwheat batter fritters, each hiding a cube of Valtellina Casera cheese that melts as they fry, served on a bed of chicory salad. Mountain huts and village festivals serve them hot from the pan in autumn and winter. Local cheeses are usually made with animal rennet; choose a vegetarian melting cheese if you need to. Chef's tip: make the batter with very cold sparkling water and a splash of grappa, as locals do; the bubbles and alcohol make a lighter, crispier crust. The alcohol mostly cooks off in the frying; leave it out for an alcohol-free version.

35 minItalianSnacks & Starters
by KrazyBadal 0 views

Pizza bianca romanaRoman olive oil flatbread

Walk past any Roman forno at eleven in the morning and you'll see pizza bianca coming out of the oven in planks a metre long: crisp on top, chewy and full of holes inside, brushed with olive oil and scattered with salt. Romans buy it by the slice for children's snacks after school, or split it open and fill it with mortadella or fresh figs in late summer. The dough is very wet and needs only folding, not kneading. Chef's tip: stretch the dough with oily fingertips straight onto the tray; dimpling it presses big bubbles into the dough that puff up in the oven.

50 minItalianPizzaVegan
by KrazyBadal 0 views

Pizza al taglioRoman tray pizza

In Rome, pizza al taglio is sold by weight from long rectangular trays, cut with scissors and folded in paper, the lunch of office workers and students across the city. The dough is very wet and rests in the fridge for a day or more, which gives a crust that is crunchy at the base and light and airy above. This recipe makes two classic toppings, potato and rosemary on one half and tomato and mozzarella on the other. Mozzarella is usually made with calf rennet; vegetarian versions are easy to find. Chef's tip: bake the base with just oil and tomato first and add the mozzarella for the last few minutes, so the cheese melts without burning.

70 minItalianPizza
by KrazyBadal 0 views

Takuan (pickled daikon)

Each autumn in the farmhouses of Miyazaki and Kanagawa, whole daikon are strung up under the eaves to dry in the wind before being packed into barrels of rice bran, and the bright yellow, crunchy slices that come out weeks later sit beside almost every bowl of rice in Japan. Homemade takuan is milder and sweeter than shop-bought, with a gentle ferment and no artificial colour; persimmon peel and a little turmeric give the golden tone. The active work is about two hours, but the radish needs 5–10 days of drying and 3–4 weeks in the bran. The common mistake is underdrying: the daikon must bend into a U without snapping, or it will turn watery and soft. Chef's tip: keep the tub somewhere cool (below 15 °C) and press it with a heavy weight, so the brine rises over the radishes within a few days.

120 minJapaneseChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Dotorimuk muchimAcorn jelly salad

Dotorimuk is a jelly made from acorn starch, gathered in Korea's oak-covered mountains, and dotorimuk muchim is the salad hikers eat at the little restaurants at the foot of Bukhansan and Gwanaksan after a weekend climb. Wobbly, nutty-bitter cubes of jelly are tossed gently with lettuce, cucumber, carrot and a soy, chilli and sesame dressing. Temple cooks make it exactly like this, without garlic or onion. The common mistake is tossing it hard like a green salad: the jelly breaks into crumbs, so fold it with your fingertips. Chef's tip: if the jelly has firmed up in the fridge, blanch the block in boiling water for 30 seconds and cool it; it turns soft and bouncy again.

20 minKoreanSaladsVegan
by KrazyBadal 0 views

Baci di damaHazelnut shortbread sandwiches

Baci di dama, "lady's kisses", were born in Tortona in Piedmont in the 1800s: two small domes of buttery hazelnut shortbread pressed together with dark chocolate, like two lips meeting in a kiss. They are sold in every pastry shop in Piedmont and eaten with coffee or as a gift at Christmas. The local Piedmont hazelnuts are some of the best in the world. Contains nuts. Chef's tip: weigh each ball of dough so they're all the same size; matching domes make neat kisses.

45 minItalianBaking
by KrazyBadal 0 views

Passata di pomodoroBottled tomato purée

At the end of August, all over southern and central Italy, families gather for the "giornata della salsa", the day of the sauce: crates of ripe plum tomatoes are washed, cooked, passed through a hand-cranked mill and bottled in hundreds, with a basil leaf in each bottle. The passata lasts until the next summer and is used for every ragù and pizza. For home bottling, add lemon juice to each jar and process in a water bath, as tomatoes alone are not acidic enough to be safe at room temperature. Chef's tip: use only fully ripe, deep red plum tomatoes; underripe tomatoes give a pale, sour passata.

150 minItalianBasicsVeganGluten free
by KrazyBadal 0 views

Polenta taragnaBuckwheat polenta with cheese

High in the Valtellina valley near Sondrio, where wheat struggles but buckwheat grows well, polenta is made grey-brown and nutty with a mix of buckwheat and cornmeal. Taragna gets its name from the tarell, the long wooden stick used to stir it in a copper pot over the fire. At the end, butter and cubes of the local Valtellina Casera or Bitto cheese are stirred in until they melt into strings. It is winter food for cold mountain evenings, eaten with mushrooms or sausages on the side. Local cheeses are usually made with animal rennet; a vegetarian melting cheese works. Chef's tip: stir the flour into the boiling water in a slow rain with a whisk; once it is all in, switch to a wooden spoon and keep stirring.

60 minItalianRice & Grains
by KrazyBadal 0 views

Carciofi alla giudiaCrisp fried artichokes

Carciofi alla giudia come from Rome's old Jewish Ghetto, where for centuries the restaurants along Via del Portico d'Ottavia have fried them from February to April, when the round Roman romanesco artichokes are in season. The artichokes are trimmed, fried once slowly until tender, then opened like flowers and fried again in hotter oil until the leaves are bronze and crunchy like crisps, while the heart stays soft. Chef's tip: before the second fry, flick a few drops of cold water into the oil from your fingers, standing well back; Roman cooks say the spatter is what makes the leaves extra crisp. Do this carefully.

55 minItalianSidesVeganGluten free
by KrazyBadal 0 views

Granita di gelsi neriBlack mulberry granita

In late June and July the black mulberry trees of Sicily, especially around Messina and Acireale, drop their dark, juicy fruit, and the bars turn them into a granita the colour of ink, sweet and tangy, served in a glass with a warm brioche. Mulberries stain everything, so locals eat it carefully. If you can't find black mulberries, blackberries make a very similar granita. Chef's tip: add a squeeze of lemon; it brightens the berry flavour and keeps the colour vivid.

25 minItalianDessertsVeganGluten free
by KrazyBadal 0 views

Mujigae tteokRainbow rice cake

Mujigae tteok is the rice cake of children's birthdays and school picnics in Korea, with soft stripes of pink, yellow, green and white that stand for harmony and happiness; it is also a fixture on the doljanchi first-birthday table. Each layer is the same lightly sweet, fluffy steamed rice flour, coloured naturally. The common mistake is packing the layers down: press too hard and the cake turns dense and the colours bleed, so spread each layer and just level it with a scraper. Rice cakes are chewy and sticky, a known choking risk: cut them into small pieces for young children and older people and eat them sitting down. Chef's tip: colour each portion of flour before sieving it, so the colour is even with no streaks.

70 minKoreanDessertsVeganGluten free
by KrazyBadal 0 views

GaraetteokLong cylinder rice cakes

Garaetteok are the long white rice-cake logs that Korean mills churn out before Seollal, when families queue with their own rice to have them pressed and then slice them into ovals for tteokguk, the New Year soup. The length is meant to wish for a long life. Freshly made, they are soft and chewy and eaten warm, dipped in honey or toasted over a grill; once they firm up they are sliced for soup or cut into sticks for tteokbokki. Making them at home is simple, though the logs come out a little less glossy than machine-pressed ones. The usual mistake is rolling the dough when it has cooled: it must be hot to stay smooth. Rice cakes are chewy and sticky, a known choking risk: cut them into small pieces for young children and older people and eat them sitting down. Chef's tip: leave the logs to firm overnight before slicing on the diagonal; they cut cleanly instead of squashing.

45 minKoreanBasicsVeganGluten free
by KrazyBadal 0 views

Fiori di zucca ripieni frittiFried stuffed courgette flowers

Every Roman pizzeria a taglio and friggitoria has a tray of fiori di zucca in summer: courgette flowers stuffed with a stick of mozzarella, dipped in a thin cold batter and fried until they shatter. Romans usually tuck in an anchovy fillet, but this vegetarian version swaps it for a little lemon zest and a caper, which gives the same salty spark. They are eaten as an antipasto before pizza or as a snack standing at the counter. Mozzarella is usually made with calf rennet; vegetarian versions are easy to find. Chef's tip: make the batter with ice-cold sparkling water and leave a few lumps; a smooth, warm batter fries heavy and soft.

40 minItalianSnacks & Starters
by KrazyBadal 0 views

Gelato alla stracciatellaChocolate chip gelato

Stracciatella was invented in 1961 at the Gelateria La Marianna in Bergamo's upper town, inspired by stracciatella soup, where egg is stirred into broth in little rags (stracci). The gelato maker drizzled melted dark chocolate into churning fior di latte, where it froze instantly into thin, crisp shards. It became one of the best-loved flavours in Italy, a favourite with children. Chef's tip: drizzle the chocolate in a thin stream right at the end of churning; it must hit the cold gelato and set at once, or it forms hard lumps.

25 minItalianDessertsGluten free
by KrazyBadal 0 views

Granita di mandorlaAlmond granita

On summer mornings in Catania, Messina and the towns around Mount Etna, Sicilians have granita for breakfast: a glass of soft, flaky ice made from almond milk and sugar, eaten with a warm brioche col tuppo (with a little bun on top) for dunking. The almond granita is the most traditional flavour, white, sweet and fragrant. It is made without a machine, just scraped with a fork as it freezes. Contains nuts. Chef's tip: stir the granita every 30 minutes without fail; that's what gives it the soft, creamy flakes instead of a solid block.

20 minItalianDessertsVeganGluten free
by KrazyBadal 0 views

JeolpyeonStamped rice cakes

Jeolpyeon are the patterned rice cakes Korean tteok shops press with carved wooden stamps called tteoksal, so each piece carries a flower or a wish for long life; they appear at weddings, 60th birthdays and Dano, the early-summer festival, when they were made green with mugwort or Korean ox-eye daisy. The cakes are plain and only lightly salted, firm yet chewy, and glossy with sesame oil. The common mistake is pounding too little: the dough must be kneaded until completely smooth, or the stamp won't leave a clean pattern and the cakes crack. Rice cakes are chewy and sticky, a known choking risk: cut them into small pieces for young children and older people and eat them sitting down. Chef's tip: no stamp? Press the base of a decorative glass or a clean biscuit mould into each piece.

50 minKoreanDessertsVeganGluten free
by KrazyBadal 0 views

HwajeonFlower rice cake pancakes

In April, when the azaleas bloom on Korean hillsides, women in Joseon times climbed to picnic spots for hwajeonnori, the flower-cake party, frying little rice cakes with fresh petals pressed into them on the spot. Hwajeon are still made for spring festivals and Samjinnal, the third day of the third lunar month. The cakes are soft and chewy, barely crisp at the edges, and brushed with syrup. The common mistake is frying over too high a heat: the cakes should stay white with the flower bright, so keep the pan low and turn only once. Use only flowers you know are edible and unsprayed, such as pansies, violas or azalea (jindallae) petals; never ornamental shop flowers. Rice cakes are chewy and sticky, a known choking risk: cut them into small pieces for young children and older people and eat them sitting down. Chef's tip: press the flower on after you flip the cake, so it warms through and sticks without browning.

40 minKoreanDessertsVeganGluten free
by KrazyBadal 0 views

SirutteokRed bean steamed rice cake

Sirutteok, named after the earthenware siru steamer, is the rice cake Koreans make to bless a new home, open a shop or mark the autumn harvest at a village gosa ceremony; the red adzuki beans were believed to chase away bad luck, and a slice is often left at the door. Layers of fluffy rice flour are steamed between layers of coarse, salted red bean crumble, so every bite is soft, a little sweet and earthy. The common mistake is mashing the beans to paste: the crumble should stay dry and grainy or the layers turn soggy. Rice cakes are chewy and sticky, a known choking risk: cut them into small pieces for young children and older people and eat them sitting down. Chef's tip: cook the beans until just tender, drain them, then dry them out in the pan over a low heat until the crumble falls apart.

120 minKoreanDessertsVeganGluten free
by KrazyBadal 0 views

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