3 gourmet and delicious vegetarian recipes | Bota Bota, spa-sur-l'eau


3 gourmet vegetarian recipes

Studies say that it is in our best interest to add more vegetables to our plates. Without encouraging complete deletion of meat, it is essential to reduce our consumption of it, for health and ecological reasons. Creating a balanced meal without meat or fish has never been easier.

Here are some gourmet and vegetarian recipe ideas, to delight the entire family’s the taste buds. 



  • 1 onion
  • 250g rice
  • 1 tomato
  • 1 tablespoon of cumin
  • 2 tablespoons of Jamaican pepper
  • 1 tablespoon of chopped dill
  • The zest of a grated lemon
  • Olive oil
  • 4 zucchinis
  • 450ml of vegetable broth
  • 2 tablespoons pf pomegranate molasses
  • 1 tablespoon of sugar
  • 1 garlic clove, peeled and cut into thin slices
  • 2 tablespoon lemon juice
  • Yogurt + fresh mint


In a saucepan, heat a little olive oil at medium heat. Peel and chop the onion into small dice. Brown it in oil for a minute. Add the rice. Dice the tomato and put in the pan. Add the cumin, Jamaican pepper, dill and lemon zest. Continue cooking for 7 to 8 minutes. Turn off the heat and set aside.

Cut each zucchini in half. Remove the heart (keep the flesh to make a soup, for example). Top each half of the rice mixture and cover with the second half. Close with a string by making several small knots.

In a frying pan, mix the vegetable broth, Jamaican pepper, molasses, sugar, garlic and lemon juice. Bring to a boil then lower the heat to obtain a light broth. Gently add the zucchini. Cover and reduce heat to low – medium, so that it simmers very gently. Cook for two hours.

Serve with yogurt and fresh mint – either whole leaves or chopped and mashed with a little olive oil and salt.



  • 2 sweet potatoes, peeled and diced
  • 1 red pepper, seeded and diced
  • 15 ml (1 tbsp.) of olive oil
  • 12 eggs
  • 75 g (3/4 cup) grated Gruyère cheese
  • 25 g (1/2 cup) of chopped cilantro, and more for serving
  • 1 avocado, diced


Place the grill at the center of the oven. Preheat the oven to 200 ° C (400 ° F). Generously butter a 26 cm (10 1/2 in) non-stick pan. On a non-stick baking sheet or lined with parchment paper, coat the vegetables with oil. Bake 30 minutes, stirring halfway through cooking. In a bowl, whisk together the eggs, cheese and cilantro. Add salt and pepper. Pour into the buttered pan. Divide the vegetables. Bake for 20 minutes or until the frittata is completely cooked. Slide the frittata onto a serving plate. Garnish with avocado and a little cilantro.



  • 12 hot dog buns
  • 1 1/2 cups grated mozzarella cheese
  • 1 tablespoon of vegetable oil
  • 1 yellow onion, thinly sliced
  • 2 tablespoon of maple syrup
  • 1 can (540 ml) chickpeas, drained
  • 1/4 cup of 35% cream
  • The juice of 1 lemon
  • 1 teaspoon of onion powder
  • 1 teaspoon of chili powder
  • 1 teaspoon of sriracha sauce
  • Salt and pepper


Preheat the oven to 350 ° F.

For the caramelized onions: In a skillet over medium-high heat, heat the vegetable oil, then add the onion and maple syrup. Cook for 10 minutes and set aside.

For the chickpea puree: In a food processor, grind all the ingredients “for the chickpeas” in order to obtain a smooth puree. Set aside.

For the hot dogs: Top each loaf with a little chickpea and caramelized onion puree, place on a baking sheet, then sprinkle with grated cheese. Bake for 6 to 7 minutes, and finish in the oven to grill the cheese.

Bon appétit!

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