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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.

KipingLeaf-shaped rice wafers

Every 15 May, the town of Lucban in Quezon province celebrates San Isidro Labrador, patron of farmers, with the Pahiyas festival, when houses are covered in rice, vegetables and kiping: bright, translucent wafers of ground rice dough pressed onto leaves so they take the leaf's shape and veins, then dried. After the procession, the kiping are taken down and grilled or fried and eaten crisp, sometimes with sugar. This home version presses the dough thinly onto baking paper with a leaf-shaped cutter and the back of a clean banana leaf for texture. It is vegan and gluten free. Chef's tip: spread the dough as thin as you can, almost see-through, so it dries crisp.

60 minFilipinoSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Slavski kolačDecorated ceremonial bread

The slava is a uniquely Serbian Orthodox custom: each family honours its own patron saint on that saint's feast day, passed from father to son, with a lit candle, boiled wheat (žito) and the slavski kolač, a round, decorated bread. The priest blesses it; the family turns it, cuts a cross into its base, pours a little wine into the cuts, and breaks it together. It is decorated with dough crosses, the seal 'IC XC NI KA', doves, wheat ears and grapes. It is a plain, vegan bread. Chef's tip: keep the decorations' dough a little stiffer than the loaf, so they hold their shape.

110 minBalkanBakingVegan
by KrazyBadal 0 views

KhajlaFried pastry rounds in sweet milk

In the old lanes of Lahore and Karachi's Burns Road, sweet shops fry khajla through the night in Ramadan so families can buy it fresh for sehri, the meal eaten before dawn. Each round is a stack of paper-thin layers of ghee-rubbed dough that shatter when you press them, and it is crumbled into a bowl of hot sweetened milk, often with fine pheni, to give slow energy for the fasting day. Chef's tip: keep the oil only medium-hot; khajla must fry slowly so every inner layer turns crisp before the outside browns.

100 minPakistaniDesserts
by KrazyBadal 0 views

Bandhakopir torkariCabbage with peas and potato

In Bengali homes and pandal kitchens during Durga Puja, the bhog plate needs a dry vegetable beside the khichuri, and bandhakopir torkari is one of the favourites. Cabbage is shredded fine and cooked slowly with potato, peas, ginger and whole cumin, with no onion or garlic because it is offered to the goddess before it is eaten. A pinch of sugar and a final dusting of garam masala make it gently sweet and fragrant. Serve it with khichuri, luchi or plain rice and dal. Common mistake: covering the pan for the whole time, which steams the cabbage grey and watery; cook it mostly uncovered so the liquid evaporates and the edges just start to brown. Chef's tip: salt the shredded cabbage for 10 minutes and squeeze it lightly before cooking; it cooks faster and soaks up the spices better.

35 minIndianVegetarianVeganGluten free
by KrazyBadal 0 views

PepitadaToasted melon seed milk

Greek and Turkish Jews end the Yom Kippur fast with a glass of pepitada, a pale, gentle 'milk' made from melon seeds that were saved, washed and dried through the summer. The seeds are toasted, ground, soaked overnight in water wrapped in muslin, then squeezed to give a mild, nutty drink sweetened with a little sugar and scented with rose or orange-blossom water. It is soothing on an empty stomach after a day without food or water. The common mistake is toasting the seeds too dark, which makes the drink bitter. Chef's tip: start the night before; the long soak is what draws out the creamy flavour.

750 minIsraeliDrinksVeganGluten free
by KrazyBadal 0 views

Emping melinjoMelinjo nut crackers

Emping are pale, crisp crackers from Banten and Java, made by cracking melinjo nuts, flattening them with a hammer and drying them; at Lebaran a bowl of fried emping sits beside the opor ayam and ketupat. They taste lightly bitter and nutty, and a sweet-spicy coating is popular for the snack jars. Most cooks buy dried raw emping and fry them at home, which is what this recipe does, with the hand-pressing method for anyone who finds fresh nuts. Chef's tip: fry only a handful at a time and lift them out the moment they puff; emping go from perfect to burnt in seconds.

60 minIndonesianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Aloo bukhara chutneyDried plum chutney

Wherever a Pakistani wedding serves biryani and qorma, a little bowl of glossy aloo bukhara chutney sits alongside to cut the richness. Dried sour plums are softened, then cooked with sugar, a touch of vinegar, ginger, chilli and warm spices into a jammy, sweet-sour relish, dark and shining. It keeps for weeks and is made in big jars before the shaadi. Chef's tip: stop cooking while it still looks a little loose; it thickens a lot as it cools.

35 minPakistaniChutneys & DipsVeganGluten free
by KrazyBadal 0 views

CaldarrosteRoasted chestnuts

From October to St Martin's Day on 11 November, Italian towns hold chestnut festivals, the sagre delle castagne, and the smoke of caldarroste drifts from street braziers where chestnuts are shaken in long-handled pans with holes. At home they are roasted in the same way on the hob or in the oven and eaten hot from a paper cone, sweet, floury and smoky, with a glass of new wine for adults or warm milk for children. Chef's tip: wrap the hot chestnuts in a damp tea towel for 5 minutes; the steam loosens the inner skin so they peel cleanly.

35 minItalianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Tire Sainte-CatherinePulled molasses taffy

On 25 November, Quebec celebrates St Catherine, patron of unmarried women, with tire Sainte-Catherine, a pulled molasses taffy. The custom goes back to Marguerite Bourgeoys, who is said to have made taffy in the 1600s to draw children to her school in Ville-Marie, and today schools and families still 'pull the tire' together. Hot molasses and sugar syrup is cooled, then pulled with buttered hands until it turns golden and satiny, twisted into ropes and cut into pieces. It is gluten free. Chef's tip: pull it as soon as it is cool enough to handle, as it sets fast; work in pairs.

55 minCanadianDessertsGluten free
by KrazyBadal 0 views

Pazham nirachathuCoconut-stuffed fried plantains

Every Malabar iftar spread has a plate of pazham nirachathu: ripe plantains slit open, packed with grated coconut, sugar and cardamom fried with ghee and cashews, then dipped in a thin flour batter and shallow-fried. The outside turns crisp and lacy, the plantain goes soft and caramel-sweet and the coconut stays moist. Chef's tip: slit the plantain without cutting through the far side or the ends, so the filling stays inside the pocket.

30 minIndianSnacks & Starters
by KrazyBadal 0 views

Sabeel sharbatRose milk with basil seeds

In the first ten days of Muharram, and above all on Ashura, volunteers in Pakistani towns set up sabeel stalls at the roadside and pour free cups of cold sweet milk for anyone passing, in memory of the thirst of Imam Husain's family at Karbala. The drink is pale pink, lightly rose-scented and dotted with swollen basil seeds, and it is made in huge steel pots at the stalls; this is the home-sized jug. Chef's tip: soak the basil seeds in water first, never straight in the milk, or they stay hard and clump.

10 minPakistaniDrinksGluten free
by KrazyBadal 0 views

KinnathappamSteamed rice and coconut milk squares

Kinnathappam is named after the kinnam, the round steel plate it sets in, and it is one of the soft, wobbly sweets Mappila cooks in Malabar make for iftar and Eid. Rice flour, coconut milk and sugar are stirred into a smooth batter, steamed until just set and cut into glossy diamonds that taste of coconut and cardamom. Chef's tip: strain the batter before steaming; any lumps of rice flour show as white specks in the finished squares.

55 minIndianDessertsGluten free
by KrazyBadal 0 views

KesraSemolina pan bread

Kesra is the flat semolina bread of Algerian homes, and in Ramadan a fresh round sits on almost every iftar table, cooked on a clay tajine and torn into pieces to dip into hot chorba frik. This unleavened version is a thin, crumbly-edged galette, golden in patches and slightly chewy in the middle, with a nutty taste from the olive oil. It is made in minutes before sunset so it reaches the table still warm. Chef's tip: work the dough only until it holds together; kneading it like a yeast bread makes kesra tough instead of tender.

40 minAlgerianBreads & ParathasVegan
by KrazyBadal 0 views

KinkélibaKinkéliba leaf tea with mint

Kinkéliba is an herbal tea brewed from the dried leaves of a West African shrub, and in Senegal it is the drink families reach for at the moment of breaking the fast in Ramadan, served hot with bread or dates. The brew is amber, gently bitter and woody, softened with sugar and lifted with fresh mint. Many households also drink it at breakfast all year. Chef's tip: simmer it gently rather than boiling it hard; a fierce boil brings out too much bitterness.

15 minSenegaleseDrinksVeganGluten free
by KrazyBadal 0 views

RužiceWalnut pastry roses in syrup

Ružice, meaning 'little roses', are baked for Bajram in Bosnia and Herzegovina, the Eid holidays when trays of syrup-soaked sweets are set out for every guest. Thin sheets of pastry are brushed with butter, scattered with walnuts and rolled up, then sliced so each piece opens like a rose in the oven. The baked roses drink up a cold lemon syrup and turn sticky, crisp on top and soft underneath. Chef's tip: pour cold syrup over hot pastry (or hot over cold), never both the same temperature, or the roses go soggy.

90 minBalkanDesserts
by KrazyBadal 0 views

Bread halwaFried bread halwa

At Tamil Muslim weddings and Eid feasts in Chennai and Madurai, the biryani is followed by a spoonful of bread halwa, sticky, golden and glistening with ghee. Cubes of white bread are fried until crisp, then cooked down with milk, sugar and cardamom until they melt into a soft, jammy halwa studded with cashews. Chef's tip: day-old bread fries crisper and soaks up the milk more evenly than fresh.

40 minIndianIndian Sweets
by KrazyBadal 0 views

SnobrødBonfire stick bread

On Sankt Hans Aften, Danish Midsummer Eve on 23 June, people gather round huge bonfires on beaches and in gardens, sing the Midsummer song and burn a straw witch, and the children twist ropes of dough round sticks and bake snobrød over the embers. The bread comes out crisp and smoky outside and soft inside, ready to fill with jam, or butter for those who eat dairy. It is just as much fun at any garden fire or campfire. Chef's tip: hold the bread over glowing embers, not flames, and keep turning; flames blacken the outside long before the inside is done.

30 minScandinavianBreads & ParathasVegan
by KrazyBadal 0 views

MuffolettaFennel seed rolls with cheese

On 2 November, the Day of the Dead in Sicily, Palermo families eat muffoletta: soft, round rolls scented with fennel seed, split warm and dressed 'cunzata' with olive oil, oregano, salt, pepper, anchovy or caciocavallo cheese. The custom recalls when the dead were said to bring gifts to children, and bakers make them only around this time. The bread itself is egg-free and dairy-free; dress it with just oil and oregano for a vegan version. Sicilian caciocavallo and pecorino are usually made with animal rennet, so choose a vegetarian hard cheese if that matters to you. Chef's tip: dress the rolls while still warm so they drink in the oil.

180 minItalianBreads & ParathasVegan
by KrazyBadal 0 views

Pan co' santiWalnut and raisin loaf

In Siena and the Tuscan countryside, pan co' santi ('bread with the saints') is baked for All Saints' Day on 1 November, when the new walnuts and the late grapes come in. It is a dark, lightly sweet bread dough rich with olive oil, walnuts, raisins and a surprising amount of black pepper, which gives a warm bite. It is eaten with the new wine by adults, or with roasted chestnuts. It is vegan. Chef's tip: fry the raisins and walnuts briefly in the olive oil before adding them, as Sienese bakers do; it brings out their flavour.

80 minItalianBakingVegan
by KrazyBadal 0 views

SkābputraSoured barley porridge drink

Skābputra, 'sour porridge', is one of the oldest Latvian foods, and at Jāņi, Midsummer on 23–24 June, it is served cold alongside caraway cheese, pīrāgi and wreaths of flowers. Pearl barley is cooked soft, then soured with buttermilk or kefir for a day or two until it is tangy and fresh-tasting, and it is thinned with milk into a thick, cooling drink sipped or eaten with a spoon on hot summer days. This home version uses bought live buttermilk to start the souring safely. Chef's tip: use clean jars and utensils, and taste it each day; once it is pleasantly sour, chill it so it stops souring.

60 minBalticDrinks
by KrazyBadal 0 views

Tomato khejur chutneyTomato and date chutney

A Bengali festive meal ends with chutney, and during Durga Puja the bhog plate's last stop is often this glossy tomato and date chutney. Ripe tomatoes are cooked with a mustard-seed and dried-chilli tempering, then sweetened with sugar and stoned dates and studded with raisins until it turns jammy and sticky. It is eaten as its own course after the vegetables, to clean the palate before the sweets. Common mistake: taking it off the heat too early so it stays watery; it is ready when a spoon drawn through the pan leaves a clear line for a second and the chutney looks shiny. Chef's tip: add a few strips of aamsotto (dried mango leather) with the dates if you have it; it gives the deep, fruity sourness of the pandal chutney.

35 minIndianChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Plastic chutneyRaw papaya chutney

Plastic chutney gets its funny name from the way the thin slices of raw papaya turn clear and glassy, like cellophane, as they cook in syrup. It is the chutney of every Bengali wedding feast and of the Durga Puja bhog, served in a small heap at the end of the meal, sweet, sharp with lime, and dotted with raisins. No onion or garlic goes near it. Common mistake: cutting the papaya too thick or cooking it on high heat; thick slices stay opaque and chewy, while a fast boil caramelises the syrup before the papaya turns clear. The chutney is ready when every slice is see-through and the syrup coats a spoon. Chef's tip: soak the sliced papaya in water with a pinch of baking soda for 15 minutes, then rinse; this helps the slices stay crisp-tender and turn translucent evenly.

40 minIndianChutneys & DipsVeganGluten free
by KrazyBadal 0 views

SulaimaniSpiced lemon black tea

In Kozhikode, sulaimani is the clear amber tea poured after a heavy biryani, and in Ramadan it is the glass that follows the dates at iftar. A little loose black tea is brewed with cardamom, clove and cinnamon, then sweetened and sharpened with fresh lime so it is light, warming and gently fragrant. Chef's tip: steep the tea for only two minutes; sulaimani should be bright and clear, never strong and bitter.

10 minIndianDrinksVeganGluten free
by KrazyBadal 0 views

FunkasoFermented wheat pancakes

Funkaso is a Hausa pancake from northern Nigeria, made from a wheat batter left to ferment until bubbly and fried into soft, spongy rounds with crisp edges. Families cook stacks of it for the pre-dawn sahur and the evening meal during Ramadan, and again on Sallah morning for visitors. It is eaten simply, sprinkled with sugar, or dipped in a hot pepper sauce, with hot kunun or tea. Chef's tip: the batter should be as thick as double cream; too runny and the pancakes spread thin and lose their spongy middle.

480 minNigerianBreakfast & BrunchVegan
by KrazyBadal 0 views

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