{"id":92832,"date":"2025-11-27T11:01:38","date_gmt":"2025-11-27T10:01:38","guid":{"rendered":"https:\/\/www.buchinger-wilhelmi.com\/vegetarische-winterliche-rezepte\/"},"modified":"2025-12-19T10:00:57","modified_gmt":"2025-12-19T09:00:57","slug":"recetas-vegetarianas-de-invierno","status":"publish","type":"post","link":"https:\/\/www.buchinger-wilhelmi.com\/es\/recetas-vegetarianas-de-invierno\/","title":{"rendered":"Recetas vegetarianas de invierno"},"content":{"rendered":"<div class=\"wpb-content-wrapper\">[vc_row][vc_column][vc_column_text css=\u00bb\u00bb]DE NUESTROS CHEFS DE COCINA<\/p>\n<h2>Ideas de recetas saludables para el invierno<\/h2>\n<p>En la \u00e9poca fr\u00eda del a\u00f1o anhelamos platos reconfortantes que nutran por igual el cuerpo y la mente. La variedad de recetas invernales permite crear preparaciones que no solo deleitan el paladar, sino que tambi\u00e9n transmiten bienestar y sensaci\u00f3n de abrigo. Con bajas temperaturas, una cocina de f\u00e1cil digesti\u00f3n pero rica en nutrientes es ideal. Las especias c\u00e1lidas y las verduras de temporada reconfortan desde dentro, fortalecen el sistema inmunitario y nos brindan momentos de relajaci\u00f3n y calidez en el hogar.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_column_text css=\u00bb\u00bb]\n\n[\/vc_column_text][vc_empty_space][vc_empty_space height=\u00bb64px\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00bb\u00bb]\n<h3>Can\u00f3nigos con vinagreta de \u201cbacon\u201d vegano<\/h3>\n<p>Ingredientes para 4 raciones[\/vc_column_text][vc_empty_space height=\u00bb24px\u00bb][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/2&#8243;][vc_column_text css=\u00bb\u00bb]\n<ul>\n<li>280 g de can\u00f3nigos<\/li>\n<li>35 ml de aceite de oliva<\/li>\n<li>15 ml de vinagre suave (p. ej., de vino blanco)<\/li>\n<li>15 g de cebolla salteada<\/li>\n<li>20 g de patata<\/li>\n<li>5 g de \u201cbacon\u201d vegano (a base de setas ahumadas y deshidratadas)<\/li>\n<li>95 ml de agua<\/li>\n<li>Una pizca de sal<\/li>\n<\/ul>\n[\/vc_column_text][vc_empty_space height=\u00bb6px\u00bb][\/vc_column][vc_column width=\u00bb1\/2&#8243;][vc_empty_space height=\u00bb6px\u00bb][vc_single_image image=\u00bb92610&#8243; img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb css=\u00bb\u00bb][vc_empty_space height=\u00bb6px\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00bb\u00bb]\n<p data-start=\"0\" data-end=\"15\"><strong data-start=\"0\" data-end=\"15\">Preparaci\u00f3n<\/strong><\/p>\n<p data-start=\"17\" data-end=\"606\" data-is-last-node=\"\" data-is-only-node=\"\">Lava bien los can\u00f3nigos y l\u00edmpialos con cuidado. Pica finamente la cebolla y la patata; sofr\u00ede la cebolla en un poco de aceite hasta que quede transl\u00facida. A\u00f1ade el \u201cbacon\u201d vegano de setas ahumadas y deshidratadas, los trocitos de patata y el agua a la olla. Cocina hasta que la patata est\u00e9 tierna, agregando un poco m\u00e1s de agua si fuera necesario. Cuando se haya enfriado, tritura la mezcla hasta obtener una vinagreta cremosa. Mezcla la vinagreta de forma uniforme con los can\u00f3nigos y sirve. Para un toque especial, decora con berros frescos y semillas de girasol o de calabaza tostadas.<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_empty_space][vc_separator css=\u00bb\u00bb][vc_empty_space height=\u00bb64px\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00bb\u00bb]\n<h3>Calabaza butternut al horno rellena de casta\u00f1as, butternut\/hokkaido encurtido, suero \u00e1cido y espino amarillo<\/h3>\n<p>Ingredientes para 4 raciones[\/vc_column_text][vc_empty_space height=\u00bb24px\u00bb][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/2&#8243;][vc_column_text css=\u00bb\u00bb]\n<p data-start=\"0\" data-end=\"42\"><strong data-start=\"0\" data-end=\"42\">Calabaza asada con relleno de casta\u00f1as<\/strong><\/p>\n<ul>\n<li data-start=\"44\" data-end=\"363\">5 calabazas rondini o butternut peque\u00f1as<\/li>\n<li data-start=\"44\" data-end=\"363\">20 ml de aceite para fre\u00edr<\/li>\n<li data-start=\"44\" data-end=\"363\">Especias barbacoa, c\u00farcuma, sal<\/li>\n<li data-start=\"44\" data-end=\"363\">400 g de casta\u00f1as cocidas<\/li>\n<li data-start=\"44\" data-end=\"363\">50 g de cebolla<\/li>\n<li data-start=\"44\" data-end=\"363\">18 ml de vinagre oscuro<\/li>\n<li data-start=\"44\" data-end=\"363\">18 ml de condimento de altramuces o salsa de soja<\/li>\n<li data-start=\"44\" data-end=\"363\">Pimienta<\/li>\n<li data-start=\"44\" data-end=\"363\">Agua para reducir<\/li>\n<li data-start=\"44\" data-end=\"363\">120 g de queso fresco de oveja<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p data-start=\"0\" data-end=\"15\"><strong data-start=\"0\" data-end=\"15\">Preparaci\u00f3n<\/strong><\/p>\n<p data-start=\"17\" data-end=\"446\" data-is-last-node=\"\" data-is-only-node=\"\">Parte las calabazas por la zona m\u00e1s gruesa y retira con cuidado las semillas. Unta las superficies cortadas con aceite para fre\u00edr, especias barbacoa, c\u00farcuma y una pizca de sal, y horn\u00e9alas a 160 \u00b0C durante unos 20 minutos. Mientras tanto, pica groseramente las casta\u00f1as cocidas y corta la cebolla en dados finos. Sofr\u00ede ambos en un poco de aceite y desglasa con el vinagre oscuro y el condimento de altramuces (o salsa de soja).<\/p>\n[\/vc_column_text][vc_empty_space height=\u00bb6px\u00bb][\/vc_column][vc_column width=\u00bb1\/2&#8243;][vc_empty_space height=\u00bb6px\u00bb][vc_single_image image=\u00bb92796&#8243; img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb css=\u00bb\u00bb][vc_empty_space height=\u00bb6px\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00bb\u00bb]Reduce el l\u00edquido con un poco de agua hasta que la acidez se aten\u00fae. Incorpora despu\u00e9s el queso fresco de oveja a la mezcla de casta\u00f1as a\u00fan caliente. Rellena con esta preparaci\u00f3n las mitades de calabaza precocidas y vuelve a hornearlas de 3 a 5 minutos para terminar la cocci\u00f3n.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=\u00bb64px\u00bb][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/2&#8243;][vc_column_text css=\u00bb\u00bb]\n<p data-start=\"0\" data-end=\"34\"><strong data-start=\"0\" data-end=\"34\">Calabaza encurtida con cebolla<\/strong><\/p>\n<ul>\n<li data-start=\"36\" data-end=\"324\">225 g de calabaza (p. ej., Hokkaido), laminada finamente con pelador<\/li>\n<li data-start=\"36\" data-end=\"324\">60 g de cebolla roja, cortada en tiras finas<\/li>\n<li data-start=\"36\" data-end=\"324\">125 ml de vinagre claro<\/li>\n<li data-start=\"36\" data-end=\"324\">450 ml de agua<\/li>\n<li data-start=\"36\" data-end=\"324\">50 g de az\u00facar<\/li>\n<li data-start=\"36\" data-end=\"324\">3 granos de pimienta de Jamaica (allspice)<\/li>\n<li data-start=\"36\" data-end=\"324\">1 cdta. de semillas de cilantro<\/li>\n<li data-start=\"36\" data-end=\"324\">Sal<\/li>\n<\/ul>\n[\/vc_column_text][vc_empty_space height=\u00bb6px\u00bb][\/vc_column][vc_column width=\u00bb1\/2&#8243;][vc_empty_space height=\u00bb6px\u00bb][vc_column_text css=\u00bb\u00bb]\n<p data-start=\"0\" data-end=\"15\"><strong data-start=\"0\" data-end=\"15\">Preparaci\u00f3n<\/strong><\/p>\n<p data-start=\"17\" data-end=\"339\" data-is-last-node=\"\" data-is-only-node=\"\">Coloca las l\u00e1minas de calabaza y la cebolla roja finamente cortada en una olla junto con el vinagre, el agua, el az\u00facar y las especias. Lleva a ebullici\u00f3n suave durante aproximadamente un minuto. Luego deja reposar a temperatura ambiente y, a continuaci\u00f3n, refrigera para que los sabores se asienten y la mezcla se enfr\u00ede.<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/2&#8243;][vc_column_text css=\u00bb\u00bb]\n<p data-start=\"0\" data-end=\"28\"><strong data-start=\"0\" data-end=\"28\">Caldo de espino amarillo<\/strong><\/p>\n<ul>\n<li data-start=\"30\" data-end=\"219\">225 ml de suero \u00e1cido<\/li>\n<li data-start=\"30\" data-end=\"219\">10 ml de vinagre claro<\/li>\n<li data-start=\"30\" data-end=\"219\">60 g de jugo madre de espino amarillo<\/li>\n<li data-start=\"30\" data-end=\"219\">Ralladura de 1 lima<\/li>\n<li data-start=\"30\" data-end=\"219\">Sal<\/li>\n<li data-start=\"30\" data-end=\"219\">25 ml de aceite de semilla de calabaza (para rociar)<\/li>\n<\/ul>\n[\/vc_column_text][vc_empty_space height=\u00bb6px\u00bb][\/vc_column][vc_column width=\u00bb1\/2&#8243;][vc_empty_space height=\u00bb6px\u00bb][vc_column_text css=\u00bb\u00bb]\n<p data-start=\"0\" data-end=\"15\"><strong data-start=\"0\" data-end=\"15\">Preparaci\u00f3n<\/strong><\/p>\n<p data-start=\"17\" data-end=\"263\" data-is-last-node=\"\" data-is-only-node=\"\">Mezcla todos los ingredientes excepto el aceite de semilla de calabaza hasta obtener un caldo homog\u00e9neo. Vierte suavemente sobre el plato al momento de servir. Por \u00faltimo, roc\u00eda el aceite de semilla de calabaza de forma decorativa sobre el caldo.<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_empty_space][vc_separator css=\u00bb\u00bb][vc_empty_space height=\u00bb64px\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00bb\u00bb]\n<h3>Kardamom-Zimt Eis mit eingelegte Pflaume und Buchweizen Crumble<\/h3>\n<p>Ingredientes para 5 raciones[\/vc_column_text][vc_empty_space height=\u00bb24px\u00bb][\/vc_column][\/vc_row][vc_row][vc_column width=\u00bb1\/2&#8243;][vc_column_text css=\u00bb\u00bb]\n<ul>\n<li>250 ml de leche de almendra<\/li>\n<li>28 g de az\u00facar<\/li>\n<li>2 g de agar-agar<\/li>\n<li>1 rama de canela<\/li>\n<li>1 cdta. de semillas de cardamomo (sin moler)<\/li>\n<li>20 ml de aceite de almendra<\/li>\n<li>50 g de harina de trigo sarraceno<\/li>\n<li>Una pizca de sal<\/li>\n<li>Vainilla (p. ej., vainilla molida o semillas de vaina)<\/li>\n<li>100 g de ciruelas<\/li>\n<li>100 ml de zumo de ciruela o de manzana<\/li>\n<li>2 g de goma de algarrobo (harina de algarroba)<\/li>\n<\/ul>\n[\/vc_column_text][vc_empty_space height=\u00bb6px\u00bb][\/vc_column][vc_column width=\u00bb1\/2&#8243;][vc_empty_space height=\u00bb6px\u00bb][vc_single_image image=\u00bb92808&#8243; img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb css=\u00bb\u00bb][vc_empty_space height=\u00bb6px\u00bb][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text css=\u00bb\u00bb]\n<p data-start=\"0\" data-end=\"15\"><strong data-start=\"0\" data-end=\"15\">Preparaci\u00f3n<\/strong><\/p>\n<p data-start=\"17\" data-end=\"554\">Para el helado, lleve a ebullici\u00f3n la leche de almendra, el az\u00facar (20 g) y el agar-agar, removiendo. Retire del fuego y a\u00f1ada las semillas de cardamomo y la rama de canela. Deje infusionar unos diez minutos en el l\u00edquido caliente. Cuando la mezcla se haya enfriado, incorpore el aceite de almendra (8 ml) y triture bien hasta obtener una emulsi\u00f3n homog\u00e9nea. Congele en una heladora. Alternativamente, vierta en una fuente poco profunda y congele en el congelador, removiendo a intervalos regulares para evitar la formaci\u00f3n de cristales.<\/p>\n<p data-start=\"556\" data-end=\"940\">Para el crumble, muela finamente el trigo sarraceno (o use harina ya molida). Amasar con el aceite de almendra (12 ml), el az\u00facar (8 g), una pizca de sal y un poco de vainilla hasta obtener una masa. Exti\u00e9ndala sobre una bandeja forrada con papel de horno y hornee a 165 \u00b0C durante unos 15 minutos, hasta que el crumble est\u00e9 dorado y crujiente. Deje enfriar y rompa en trozos gruesos.<\/p>\n<p data-start=\"942\" data-end=\"1227\" data-is-last-node=\"\" data-is-only-node=\"\">Deshuese y corte las ciruelas en cuartos; hi\u00e9rvalas en un cazo peque\u00f1o con el zumo de ciruela o de manzana hasta que est\u00e9n tiernas. Esc\u00farralas y espese ligeramente el alm\u00edbar obtenido con la goma de algarrobo. Vierta de nuevo el alm\u00edbar espesado sobre las ciruelas y deje enfriar todo.<\/p>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_empty_space][vc_separator css=\u00bb\u00bb][vc_empty_space height=\u00bb64px\u00bb][vc_empty_space][\/vc_column][\/vc_row][vc_row css=\u00bb.vc_custom_1746696754605{padding-top: 30px !important;padding-right: 30px !important;padding-bottom: 30px !important;padding-left: 30px !important;background-color: #F8F8F6 !important;}\u00bb][vc_column width=\u00bb1\/2&#8243;][vc_empty_space height=\u00bb64px\u00bb][vc_column_text css=\u00bb\u00bb]\n<p style=\"text-align: center;\">Encontrar\u00e1 m\u00e1s recetas saludables de nuestros chefs de cocina e inspiraci\u00f3n en nuestro libro de cocina<br \/>\n\u00abCada di\u00e1 un placer\u00bb<\/p>\n[\/vc_column_text][vc_empty_space]<div class=\"norebro-button-sc btn-wrap text-center\" \n\tid=\"norebro-custom-69dfe356daf5d\"\n\t \n\t>\n\n\t<a href=\"https:\/\/buchinger-wilhelmi-shop.com\/es\/produkt\/cada-dia-un-placer-libro-de-cocina\/\" target=\"_blank\" \n\t\tclass=\"btn  btn-outline\">\n\n\t\t\n\t\t<span class=\"text\">\n\t\t\tAl libro de cocina\t\t<\/span>\n\n\t\t\n\t\t\t<\/a>\n\n<\/div>[vc_empty_space height=\u00bb24px\u00bb][\/vc_column][vc_column width=\u00bb1\/2&#8243;][vc_single_image image=\u00bb56313&#8243; img_size=\u00bbmedium\u00bb alignment=\u00bbcenter\u00bb onclick=\u00bbcustom_link\u00bb css=\u00bb\u00bb link=\u00bbhttps:\/\/buchinger-wilhelmi-shop.com\/produkt\/jeder-tag-ein-genuss-kochbuch\/\u00bb][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Recetas de invierno ligeras y reconfortantes, con verduras de temporada y especias arom\u00e1ticas, para un verdadero bienestar.<\/p>\n","protected":false},"author":45,"featured_media":92606,"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":[79,102],"tags":[],"class_list":["post-92832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-kochen"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.8 - 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