The thoughts of nature, some say, are represented by the fruits it produces. Perhaps this is why few kitchens are home to as much consistent creativity as those belonging to vegetarians. There is also a practical reason for this – we have a wide range of ingredients to choose from, which constantly changes with the seasons, fulfilling our natural requirements and appetites as they do so.

If the products are served as naturally as possible, the work of the chef resembles that of a painter. If they are transformed into new, unique creations through the intelligent use of herbs and creative pairings, vegetarian cuisine almost becomes an extension of the evolutionary process.

The health benefits of plant-based foods are widely known, and the energizing effects of a vegetarian meal can often be felt as soon as the knife and fork are put down.

At the same time, however, it is less common for the attractions of cooking with herbs and vegetables to be discussed. Rarely are so many different aromas combined in a single dish as in meat-free cuisine. Indeed, an Indian cook may serve her family a pakora, containing sliced mushrooms, onions, potato, cauliflower, aubergine, banana, pumpkin, and chilli, dipping the mixture in cumin, coriander and turmeric-spiced chickpea flour before briefly frying it all.

Mediterranean cooks also harness the harmony of diversity with dishes such as ratatouille. A host of herbs, as well as aubergines, onions, courgettes, tomatoes, peppers and garlic – and often celery, black olives, limes and capers – are combined to create this dish, which is becoming ever more popular.

Text: Hans Kantereit

In our database you can find a lot of vegetarian recipes!