Qui a dit que la cuisine vegetarienne etait insipide??? J'aimerais savoir si vous avez deja goute des plats vegetariens (sans viande ni poisson)qui vous ont laisse sans voix et les papilles en extase. Photos, recettes bienvenues!!!
Pour ma part, il y a plusieurs currys au lait de coco thailandais qui me mette l'eau a la bouche rien que d'y penser😛
J'adore aussi la (le?) kimchi coreenne et le bibimbap (parfois vege), mmmhhhh
En général la cuisine végétarienne telle qu'elle est pratiquée en Occident est la négation de la gastronomie. On a l'impression que tout est fait pour vous dégoûter de manger !
Personnellement j'ai mangé la meilleure cuisine végérarienne au Vietnam. Il y a une extraordinaire tradition dans ce domaine là dans ce pays. Il est possible de la déguster à Hué dans des maisons privées qui reçoivent quelques touristes. Même les carnivores purs et durs ressortent convaincus !
je passe vite fait sur le forum, végétarienne depuis de nombreuses années, j'aime beaucoup les curry de lentilles chou par exemple et aussi les pommes de terre façon bombay. La je suis un peu pressée mais je te passe la recette ce soir😉
Oh ouiiiiii, des recettes!!! Merciiii!!!
J'aimerais aussi commencer une discussion sur le vegetarisme lorsqu'on voyage, car des fois c'est pas facile-facile (je parle de vegetarisme, donc sans viande-poisson-fruits de mer, mais avec oeufs et lait par ex). Etant vegetarien strict "en france" et dans ma tete, j'ai du changer un peu mes habitudes, au japon par exemple... Mais bon je vais voir si bcp de personne repondent deja au post sur les recettes.
Merci de votre participation!!!
je t'ai envoyé la recette des pommes de terre bombay mais mon post ne s'est pas affiché, je ne sais pas pourquoi. Je t'envoie donc à nouveau la recette en mp.
Je disais aussi que comme toi je suis végétarienne et je ne mange pas d'animal (ni poisson no crevettes, rien de rien) seulement des oeufs et du fromage.
Durant les voyages je n'ai pas trop de problème, seulement en avion lorsque l'on oublie de me préparer un repas végétarien alors je mange beaucoup de pain ou alors j'echange avec mes voisins mon plat principal contre leurs entrées.
vOICI UNE PETITE RECETTE OU LE MELANGE DE LA TOMATE ET DE LA MIRABELLES EST TRES AGREABLE EN BOUCHE
Clafoutis à la tomate et aux mirabelles
Pour 6 personnes
Préparation : 20 min
Cuisson : 20 min
Ingrédients :
40 tomates cerises
20 mirabelles
40 cl de lait
35 cl de crème liquide
6 oeufs
6 c. à café de maïzena
35 g de beurre
1 brin de romarin
sel, poivre
Préparation :Préchauffez le four th.6 (180°C).
Lavez et essuyez les tomates et les mirabelles.
Beurrez un moule, répartissez les tomates et les mirabelles dans le fond.
Dans un saladier, fouettez les oeufs avec la maïzena, puis versez le lait et la crème en filet, sans cesser de fouetter.
Versez la pâte sur les tomates et les mirabelles. Salez et poivrez. Effeuillez le romarin par-dessus.
Enfournez et faites cuire 20 min.
Sortez le moule du four et servez aussitôt.
J'aime particulièrement les recettes végétariennes, là où l'originalité anime les papilles gustatives de façon à ce que l'on en redemande encore et encore !
Voici une recette toute simple mais Ô combien appétissante.
Salade de riz aux figues et aux abricots pour 4 personnes
Préparation : 20 minutes Cuisson: 15 minutes
Ingrédients
1 c.s. de graine de cumin
2 c.s. de graine de tournesol
2 c.s. de graines de courges séchées
200 g de riz blanc
200 g de riz complet
75 g d'abricots secs émincés
95 g de figues sèches émincées
150 g de noix de cajou grillées non salées
50 g de pignons grillés
110 g d'amandes mondées
Vinaigrette
60 ml de vinaigre de vin rouge
125 ml d'huile d'olive
2 c.c. d'origan frais ciselé
2 c.c. de ciboulette fraîche grossièrement ciselée
1- Mettez les graines, les noix et les amandes dans une casserole. Faites cuire à feu moyen, en remuant sans cesse, jusqu'à ce que les graines commencent à éclater.
2- Faites cuire les deux riz dans un grand volume d'eau bouillante, jusqu'à ce qu'ils soient tendre. Égouttez et laissez refroidir.
3-Dans un saladier, mélangez les graines et les noix grillées, le riz et le reste des ingrédients. Versez la vinaigrette et mélangez bien.
Vinaigrette
Mélangez tous les ingrédients dans un bocal à couvercle. Fermez et agitez vigoureusement.
Pour les non-végétariens
Faites griller des filets de poisson blanc. Laissez refroidir et détaillez-les en morceaux, puis ajoutez-les dans la salade de riz. C'est aussi simple.
I’m from West Africa and I’d love to introduce a Russian friend to a traditional product from my region: soumbara.
For those who don’t know, soumbara is a condiment made from fermented néré seeds. It has a pretty distinctive smell and a very strong, salty, fermented, umami-rich flavor. In West Africa, we mainly use it to add flavor to sauces, with rice, vegetables, meat, etc.
I’m curious to know, from Russian cuisine lovers: which traditional Russian dish do you think soumbara would pair particularly well with?
I’m looking for a real Russian dish where the combination could be interesting—not just rice or an adapted African dish.
Hi there, we’re heading to Cagliari for one night in April, staying at a hotel without a restaurant. Would you happen to know of a restaurant near Via Giuseppe Garibaldi for a typical dinner that’s not too pricey? Thanks.
I’m looking for typical Catalan restaurants in Barcelona! Any suggestions for areas or little hidden spots?
I know to avoid places like La Rambla, the beachfront restaurants in Barceloneta, and anywhere where they greet you with a menu asking if you want to eat, but are there any specific restaurants to avoid? Any bad experiences or unpleasant surprises?
I’m heading to Barcelona in early May—it’s my first time there. I’d love to hear your suggestions for restaurants (ideally near the tourist center, Las Ramblas). That said, I’m happy to travel if needed. I’m looking for a place renowned for its gastronomy, a spot serving typical Spanish or Catalan food, or somewhere with a unique vibe you wouldn’t normally find... In short, which restaurant did you love most during your stay in Barcelona?
Maybe you already use it in your recipes? Just to let you know that here in Quebec, the maple water harvest has started in several regions. The next step will be to boil this water to turn it into syrup. A sweet nectar, it works well in salad dressings, desserts, with salmon, and more. 😋
If you ever pass through here, don’t miss the chance to visit one of our wonderful sugar shacks. You can taste maple taffy on snow, among other things. 😄
Do you drink wine with your meal, and how often—every day, just on weekends, or only occasionally for special events?
What are your favorite wines, from which country, and what grape variety?
I drink wine with my evening meal every day. I’m particularly fond of wines from Australia and Spain—I really like grape varieties like Cabernet Sauvignon and Shiraz.
Leaving in 15 days for Brittany, specifically the southern Finistère and Bénodet...
Tourists expected to boost the culinary restaurant industry!
Haven’t read the guide for latecomers yet, and I’m really wary of online reviews.
Where can I eat without getting ripped off, enjoy quality food—crêperies, seafood, nice atmosphere...
Thanks to all you savvy foodies!
The title might surprise you, but you’ll understand my point of view.
1/ MEAL STRUCTURE
I’m talking about the standard meal, not the one for those who have to budget for financial reasons (generally fewer in northern and central Italy than in France, but more in the south, which makes up 35% of Italy—Eurostat figures), nor for those (mostly women) watching their figure.
The tradition (once the meal of the well-off, widespread among the general population in the 1950s) starts with soup or pasta (or rice, gnocchi, ravioli, lasagna)—this is the *primo piatto*.
Next comes meat or another animal-based product (fish, cured meats, eggs, etc.)—the *secondo piatto*, which can be replaced by cooked vegetables (the only known example in France: eggplant parmesan).
If the meat dish doesn’t already include vegetables, one is served. Salads, whether green or tomato-based, are side dishes, not starters.
The meal ends with dessert—no difference from French habits: cheese, fruit, or sweets.
*Antipasti* (appetizers) are reserved for festive meals or receptions and are served *in addition* to the main courses at the start.
4 practices unknown in France:
- If the menu includes pasta and ham, you start with the pasta.
- If the menu includes pasta with a meat sauce and fish, you start with the pasta too.
- Pasta is never a side dish for meat.
- It’s not unusual for Italians to start with pasta in a meat sauce and then have a meat dish—most do this several times a week.
Modern adaptations:
- People eat pasta less often (on average 5 times a week, according to recent figures) and soups, which are being replaced by *antipasti*.
- The main meal is now mostly dinner, so it’s much heartier, while lunch isn’t usually eaten at home.
2/ THE CUISINE
What do we know in France? Pizza, pasta Bolognese, carbonara, arrabbiata, ravioli, and lasagna. Fried scampi, Milanese or Bolognese cutlets, carpaccio, and finally tiramisu.
In short, a few basic dishes, but nothing of the gastronomy—whether regional traditions or high-end restaurants.
2 anecdotes:
**Bolognese sauce**
In Italy, the most common homemade sauce is a meat-and-tomato-based sauce called *ragù* (pronounced *ragoo*). Every region, even every town and family, as well as every restaurant, has its own recipe. *Ragù alla bolognese* is just one of these countless *ragù*—and no one in France knows the real recipe (I can share it with those interested). The name *bolognese* given abroad to any *ragù* comes from a canned sauce manufacturer who once branded their product that way. Until the early 1960s, it was called *sauce à la viande* (meat sauce).
**Pizza**
Before World War II, it was practically unknown north of Rome.
Today, Italy is one of the countries where it’s eaten the least (twice as much in France, four times as much in Germany).
Top 15 Brazilian eating habits that surprise the French 😮
Brazil is a multicultural country, and its history has shaped a very unique cuisine, influenced by European, African, Japanese, and Indigenous traditions. Its food culture is quite different from what we’re used to in France, and Brazilian eating habits often surprise French travelers exploring the land of samba and soccer.
We live in Réunion and we're looking for places where we can learn to cook authentic Réunionese Creole cuisine.
We're based in Saint-Denis and are searching in that area.
