{"id":92822,"date":"2025-11-28T09:21:42","date_gmt":"2025-11-28T08:21:42","guid":{"rendered":"https:\/\/www.buchinger-wilhelmi.com\/?p=92822"},"modified":"2025-12-19T09:02:35","modified_gmt":"2025-12-19T08:02:35","slug":"vegetarian-winter-recipes","status":"publish","type":"post","link":"https:\/\/www.buchinger-wilhelmi.com\/en\/vegetarian-winter-recipes\/","title":{"rendered":"Vegetarian Winter Recipes"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row][vc_column][vc_column_text css=&#8221;&#8221;]BY OUR HEAD CHEFS<\/p>\n<h2>Healthy winter recipes<\/h2>\n<p>In the cold season, we crave warming dishes that nourish both body and mind. The variety of winter recipes makes it possible to create meals that not only delight the palate but also convey comfort and well-being. When temperatures drop, a light yet nutrient-rich cuisine is ideal. Warming spices and seasonal vegetables heat us from within, strengthen the immune system, and offer moments of relaxation and coziness.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_column_text css=&#8221;&#8221;]\n\n[\/vc_column_text][vc_empty_space][vc_empty_space height=&#8221;64px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;&#8221;]\n<h3>Lamb\u2019s lettuce with vegan bacon vinaigrette<\/h3>\n<p>Ingredients for 4 servings[\/vc_column_text][vc_empty_space height=&#8221;24px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_column_text css=&#8221;&#8221;]\n<ul>\n<li>280 g lamb\u2019s lettuce<\/li>\n<li>35 ml olive oil<\/li>\n<li>15 ml light vinegar (e.g., white wine vinegar)<\/li>\n<li>15 g saut\u00e9ed onion<\/li>\n<li>20 g potato<\/li>\n<li>5 g vegan \u201cbacon\u201d (from smoked, dried mushrooms)<\/li>\n<li>95 ml water<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n[\/vc_column_text][vc_empty_space height=&#8221;6px&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_empty_space height=&#8221;6px&#8221;][vc_single_image image=&#8221;92610&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221; css=&#8221;&#8221;][vc_empty_space height=&#8221;6px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;&#8221;]<strong>Preparation<\/strong><\/p>\n<p>Wash the lamb\u2019s lettuce thoroughly and trim it carefully. Finely chop the onions and the potato; saut\u00e9 the onions in a little oil until translucent. Add the vegan bacon made from smoked, dried mushrooms, the potato pieces, and the water to the pot. Cook until the potatoes are soft, adding a little more water if needed. Once cooled, blend the mixture until smooth and creamy to make the vinaigrette. Toss the vinaigrette evenly with the lamb\u2019s lettuce and plate. For an extra touch, garnish with fresh cress and toasted sunflower or pumpkin seeds.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_empty_space][vc_separator css=&#8221;&#8221;][vc_empty_space height=&#8221;64px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;&#8221;]\n<h3 data-start=\"0\" data-end=\"99\">Baked butternut with chestnut filling, pickled butternut\/red kuri, sour whey, and sea buckthorn<\/h3>\n<p data-start=\"0\" data-end=\"99\">Ingredients for 4 servings<\/p>\n[\/vc_column_text][vc_empty_space height=&#8221;24px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_column_text css=&#8221;&#8221;]<strong>Roasted squash with chestnut filling<\/strong><\/p>\n<ul>\n<li>5 rondini squash or small butternut squashes<\/li>\n<li>20 ml frying oil<\/li>\n<li>Barbecue seasoning, turmeric, salt<\/li>\n<li>400 g cooked chestnuts<\/li>\n<li>50 g onions<\/li>\n<li>18 ml dark vinegar<\/li>\n<li>18 ml lupin seasoning (or soy sauce)<\/li>\n<li>Pepper<\/li>\n<li>Water for reducing<\/li>\n<li>120 g sheep\u2019s fresh cheese (cream cheese)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Preparation<\/strong><\/p>\n<p>Halve the squashes across the thicker end and carefully scoop out the seed cavity. Rub the cut surfaces with frying oil, barbecue seasoning, turmeric, and a little salt, then bake at 160 \u00b0C for about 20 minutes. Meanwhile, roughly chop the cooked chestnuts and finely dice the onions. Saut\u00e9 both in a little oil, then deglaze with dark vinegar and lupin seasoning (or soy sauce).[\/vc_column_text][vc_empty_space height=&#8221;6px&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_empty_space height=&#8221;6px&#8221;][vc_single_image image=&#8221;92796&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221; css=&#8221;&#8221;][vc_empty_space height=&#8221;6px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;&#8221;]Reduce the liquid with a little water until the acidity dissipates. Then stir the sheep\u2019s fresh cheese into the warm chestnut mixture. Spoon this aromatic filling into the pre-baked squash halves and return them to the oven for 3 to 5 minutes to finish baking.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=&#8221;64px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_column_text css=&#8221;&#8221;]\n<p data-start=\"0\" data-end=\"30\"><strong data-start=\"0\" data-end=\"30\">Pickled squash with onions<\/strong><\/p>\n<ul>\n<li data-start=\"32\" data-end=\"290\">225 g squash (e.g., Hokkaido\/red kuri), shaved into thin slices with a vegetable peeler<\/li>\n<li data-start=\"32\" data-end=\"290\">60 g red onions, cut into fine strips<\/li>\n<li data-start=\"32\" data-end=\"290\">125 ml light vinegar<\/li>\n<li data-start=\"32\" data-end=\"290\">450 ml water<\/li>\n<li data-start=\"32\" data-end=\"290\">50 g sugar<\/li>\n<li data-start=\"32\" data-end=\"290\">3 allspice berries<\/li>\n<li data-start=\"32\" data-end=\"290\">1 tsp coriander seeds<\/li>\n<li data-start=\"32\" data-end=\"290\">Salt<\/li>\n<\/ul>\n[\/vc_column_text][vc_empty_space height=&#8221;6px&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_empty_space height=&#8221;6px&#8221;][vc_column_text css=&#8221;&#8221;]<strong>Preparation<\/strong><\/p>\n<p>Add the squash slices and finely sliced red onions to a pot along with the vinegar, water, sugar, and spices, then bring to a gentle boil for about one minute. Let everything infuse at room temperature, then refrigerate to chill and allow the flavors to develop.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_column_text css=&#8221;&#8221;]\n<p data-start=\"0\" data-end=\"23\"><strong data-start=\"0\" data-end=\"23\">Sea buckthorn broth<\/strong><\/p>\n<ul>\n<li data-start=\"25\" data-end=\"195\">225 ml sour whey<\/li>\n<li data-start=\"25\" data-end=\"195\">10 ml light vinegar<\/li>\n<li data-start=\"25\" data-end=\"195\">60 g pure sea buckthorn juice (mother juice)<\/li>\n<li data-start=\"25\" data-end=\"195\">Zest of 1 lime<\/li>\n<li data-start=\"25\" data-end=\"195\">Salt<\/li>\n<li data-start=\"25\" data-end=\"195\">25 ml pumpkin seed oil (for drizzling)<\/li>\n<\/ul>\n[\/vc_column_text][vc_empty_space height=&#8221;6px&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_empty_space height=&#8221;6px&#8221;][vc_column_text css=&#8221;&#8221;]<strong>Preparation<\/strong><\/p>\n<p>Mix all the ingredients except the pumpkin seed oil until you have a smooth broth. Gently pour it over the finished dish when plating. Finally, drizzle the pumpkin seed oil decoratively over the broth.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_empty_space][vc_separator css=&#8221;&#8221;][vc_empty_space height=&#8221;64px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;&#8221;]\n<h3>Cardamom\u2013cinnamon ice cream with pickled plums and buckwheat crumble<\/h3>\n<p>Ingredients for 5 servings[\/vc_column_text][vc_empty_space height=&#8221;24px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_column_text css=&#8221;&#8221;]\n<ul>\n<li>250 ml almond milk<\/li>\n<li>28 g sugar<\/li>\n<li>2 g agar-agar<\/li>\n<li>1 cinnamon stick<\/li>\n<li>1 tsp cardamom seeds (not ground)<\/li>\n<li>20 ml almond oil<\/li>\n<li>50 g buckwheat flour<\/li>\n<li>Pinch of salt<\/li>\n<li>Vanilla (e.g., ground vanilla or vanilla bean seeds)<\/li>\n<li>100 g plums<\/li>\n<li>100 ml plum juice or apple juice<\/li>\n<li>2 g locust bean gum (carob bean gum)<\/li>\n<\/ul>\n[\/vc_column_text][vc_empty_space height=&#8221;6px&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_empty_space height=&#8221;6px&#8221;][vc_single_image image=&#8221;92808&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221; css=&#8221;&#8221;][vc_empty_space height=&#8221;6px&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=&#8221;&#8221;]\n<p data-start=\"0\" data-end=\"15\"><strong data-start=\"0\" data-end=\"15\">Preparation<\/strong><\/p>\n<p data-start=\"17\" data-end=\"515\">For the ice cream, bring the almond milk to a boil while stirring, together with the sugar (20 g) and the agar-agar. Turn off the heat, then add the cardamom seeds and the cinnamon stick. Let the spices infuse in the warm liquid for about ten minutes. Once the mixture has cooled, add the almond oil (8 ml) and blend thoroughly until a smooth emulsion forms. Churn the mixture in an ice-cream maker. Alternatively, pour it into a shallow dish and freeze, stirring regularly to prevent ice crystals.<\/p>\n<p data-start=\"517\" data-end=\"876\">For the crumble, finely mill the buckwheat (or use ready-milled flour). Knead it with almond oil (12 ml), sugar (8 g), a pinch of salt, and a little vanilla to form a dough. Spread the dough on a baking sheet lined with parchment and bake at 165 \u00b0C for about 15 minutes, until the crumble is golden brown and crisp. Let it cool, then break into coarse pieces.<\/p>\n<p data-start=\"878\" data-end=\"1128\" data-is-last-node=\"\" data-is-only-node=\"\">Pit and quarter the plums, then bring them to a boil in a small pot with the plum or apple juice until soft. Strain them, thicken the resulting syrup lightly with locust bean gum, pour the thickened syrup back over the plums, and let everything cool.<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_empty_space][vc_separator css=&#8221;&#8221;][vc_empty_space height=&#8221;64px&#8221;][vc_empty_space][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1746696754605{padding-top: 30px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;background-color: #F8F8F6 !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_empty_space height=&#8221;64px&#8221;][vc_column_text css=&#8221;&#8221;]\n<p style=\"text-align: center;\">You can find more healthy recipes from our head chefs and further inspiration in our cookbook<br data-start=\"93\" data-end=\"96\" \/>\u201cEvery Day a Delight.\u201d<\/p>\n[\/vc_column_text][vc_empty_space]<div class=\"norebro-button-sc btn-wrap text-center\" \n\tid=\"norebro-custom-6aabb6d6475ad\"\n\t \n\t>\n\n\t<a href=\"https:\/\/buchinger-wilhelmi-shop.com\/en\/produkt\/a-pleasure-a-day-cooking-book\/\" target=\"_blank\" \n\t\tclass=\"btn  btn-outline\">\n\n\t\t\n\t\t<span class=\"text\">\n\t\t\tTo the cooking book\t\t<\/span>\n\n\t\t\n\t\t\t<\/a>\n\n<\/div>[vc_empty_space height=&#8221;24px&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;56313&#8243; img_size=&#8221;medium&#8221; alignment=&#8221;center&#8221; onclick=&#8221;custom_link&#8221; css=&#8221;&#8221; link=&#8221;https:\/\/buchinger-wilhelmi-shop.com\/produkt\/jeder-tag-ein-genuss-kochbuch\/&#8221;][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Warming, light, and nutrient-rich: winter recipes with seasonal vegetables and aromatic spices for true comfort and wellbeing.<\/p>\n","protected":false},"author":45,"featured_media":92604,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_custom_body_class":"","_custom_post_class":"","_searchwp_excluded":"","inline_featured_image":false,"footnotes":""},"categories":[100,77],"tags":[],"class_list":["post-92822","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kochen","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vegetarian Winter Recipes - BUCHINGER WILHELMI<\/title>\n<meta name=\"description\" content=\"Our selection of winter recipes is inspired by seasonal ingredients and a warming, nutrient-rich cuisine. 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