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17 recipes · Vegetarian · sorted by trending

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2 h 5 min 29 min
Pavlova with Berries
A crisp-shelled, marshmallow-soft meringue piled with whipped cream and fresh berries, the celebration dessert of Australia and New Zealand. Bake the base ahead and assemble just before serving. Adapted from “Pavlova” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for the cream, powdered sugar and fruit; the sugar is beaten in gradually rather than folded, and the meringue cools in the switched-off oven, as the source's notes suggest. Photo: Dariusz Więckiewicz, CC BY-SA 4.0, via Wikimedia Commons (“Pavlova Cake”).
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4 h 3 min 25 min
Crème Brûlée
Silky vanilla custard baked gently in a water bath, chilled, then finished with a layer of sugar caramelised until it cracks under the spoon. Adapted from “Crème Brûlée III” in the Wikibooks Cookbook (CC BY-SA 4.0). Doubled to 4 ramekins with vanilla as the flavouring and less sugar on top (1 tbsp per ramekin); the water bath now comes halfway up the ramekins. Photo: Syced, CC0, via Wikimedia Commons (“Crème brûlée at restaurant in Zushi”).
SKSouCrunch Kitchen
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1 h 10 min 20 min
Rich Walnut Brownies
Dense, deeply chocolatey brownies made with unsweetened baking chocolate and studded with chopped walnuts. One bowl, one small tin. Adapted from “Rich Brownies” in the Wikibooks Cookbook (CC BY-SA 4.0). Halved to fit one 20 cm tin and corrected the gram weights for the sugar, flour and nuts, which didn't match the source's cup amounts; butter chosen as the fat. Photo: Veganbaking.net, CC BY-SA 2.0, via Wikimedia Commons (“Ultimate Vegan Brownies with walnuts, mjune 2010”).
SKSouCrunch Kitchen
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1 h 3 min 30 min
French Crêpes
Thin, lacy Breton pancakes from a simple batter of flour, eggs and milk. Eat them the classic way with butter, sugar and a squeeze of lemon, or fill them with anything you like. Adapted from “Crêpes I” in the Wikibooks Cookbook (CC BY-SA 4.0). Flour corrected from 220 g to 125 g to match the source's 1 cup and give the thin batter it describes; resting time set to at least 30 minutes. Photo: Benoît Prieur, CC0, via Wikimedia Commons (“Crêperie Le Bouchon Breton (La Valbonne) - crêpe au sucre (février 2023)”).
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33 min 31 min
Huevos Rancheros
Mexico's ranch-style breakfast: crisp-edged corn tortillas topped with fried eggs and a quick tomato and chile sauce. Add beans, avocado or cheese if you want it heartier. Adapted from “Huevos Rancheros” in the Wikibooks Cookbook (CC BY-SA 4.0). Doubled the eggs and tortillas to serve 2, with 6 tomatoes instead of 4 for the sauce; the chiles and chili powder given set amounts. Photo: Luca Nebuloni, CC BY 2.0, via Wikimedia Commons (“Huevos Rancheros (11494813583)”).
SKSouCrunch Kitchen
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15 min
French Toast
Day-old bread soaked in vanilla and cinnamon custard, then fried in butter until crisp outside and soft in the middle. Brioche or challah make it extra rich. Adapted from “French Toast” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled to 2 servings (2 eggs for 4 slices) and gave set amounts for the vanilla, cinnamon, sugar and butter; the pepper is left out. Photo: Ralph Daily, CC BY 2.0, via Wikimedia Commons (“French Toast (16251867289)”).
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25 min
American Pancakes
Thick, fluffy griddle pancakes made light with a whipped egg white folded into the batter. Stack them up with butter, maple syrup and fresh berries. Adapted from “Pancakes (North American)” in the Wikibooks Cookbook (CC BY-SA 4.0). Added butter for the pan, the heat level and cooking times. Photo: Herson Rodriguez, CC0, via Wikimedia Commons (“Pancakes with Berries (Unsplash)”).
SKSouCrunch Kitchen
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13 min
Greek Salad (Horiatiki)
The village salad of Greece: ripe tomatoes, cucumber, red onion, green pepper and olives in olive oil, crowned with a whole slab of feta and a pinch of oregano. No lettuce needed. Adapted from “Greek Salad” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for every ingredient (the source lists none) for 4 servings, and dried oregano over the feta instead of an optional fresh sprig. Photo: Jpatokal, CC BY-SA 4.0, via Wikimedia Commons (“Greece Food Horiatiki”).
SKSouCrunch Kitchen
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54 min 30 min
Borscht
A hearty meatless beetroot soup with potato, cabbage and carrot, sweet-sour from a little vinegar and sugar. Serve it ruby red with a spoonful of sour cream and dill. Adapted from “Borscht” in the Wikibooks Cookbook (CC BY-SA 4.0). Beetroot raised from about 150 g to 250 g for a deeper colour; single amounts chosen where the source gave ranges, and cup measures converted to metric. Photo: liz west, CC BY 2.0, via Wikimedia Commons (“Borscht served”).
SKSouCrunch Kitchen
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42 min 39 min
Risotto ai Funghi (Mushroom Risotto)
A creamy, deeply savoury risotto built on porcini and their soaking liquid, finished with butter, parsley and Parmesan. Dried porcini work just as well as fresh. Adapted from “Risotto ai Funghi” in the Wikibooks Cookbook (CC BY-SA 4.0). Stock raised from 0.5 to 0.8 litre (plus the mushroom water) so the rice cooks through, wine cut from 1 cup to 150 ml, and vegetable stock used instead of chicken. Photo: Kolforn, CC BY-SA 4.0, via Wikimedia Commons (“-2019-12-22 Mushroom Risotto with onion and herbs finished with Parmesan and Mushroom, Trimingham”).
SKSouCrunch Kitchen
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1 h 12 min 37 min
Ratatouille
The Provençal vegetable stew done slowly: eggplant and zucchini browned first, then simmered with soft onions, peppers and fresh tomatoes until tender but still whole. Good hot or cold. Adapted from “Ratatouille I” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for the oil and vegetable sizes; the salt, pepper and herb amounts suggested in the method moved into the ingredient list. Photo: Koichi Oda, CC BY-SA 2.0, via Wikimedia Commons (“Ratatouille - Flickr - odako1”).
SKSouCrunch Kitchen
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12 h 41 min 46 min
Falafel
Crisp chickpea fritters made the proper way, from soaked raw chickpeas blitzed with onion, garlic, parsley and warm spices. Stuff them into pita or eat them hot from the pan. Adapted from “Falafel” in the Wikibooks Cookbook (CC BY-SA 4.0). Halved the batch, made clear the chickpeas are soaked but not cooked, and added salt and frying times. Photo: やましこ, CC BY-SA 2.0, via Wikimedia Commons (“Falafel (49728839526)”).
SKSouCrunch Kitchen
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41 min 14 min
Shakshuka
Eggs gently set in a pan of tomatoes, sweet red pepper, chile and plenty of garlic, all warmed by paprika. Bring it to the table in the pan with bread for mopping up. Adapted from “Shakshuka I” in the Wikibooks Cookbook (CC BY-SA 4.0). Oil halved to 3 tbsp; added a 10-minute simmer so the tomatoes thicken before the eggs go in, and a lid to set the whites. Parsley moved from the notes into the recipe. Photo: Calliopejen1, CC BY-SA 3.0, via Wikimedia Commons (“Shakshuka by Calliopejen1”).
SKSouCrunch Kitchen
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57 min 20 min
Tortilla Española (Spanish Potato Omelette)
Spain's thick potato omelette: sliced potatoes and onions cooked slowly in olive oil, then set with beaten eggs and flipped onto a plate. Good warm or at room temperature, in wedges or in a sandwich. Adapted from “Tortilla Española de Patatas” in the Wikibooks Cookbook (CC BY-SA 4.0). More potato (750 g instead of 500 g) and 8 eggs instead of 10 for a better balance; salt and pepper given amounts and the optional cucumber left out. Photo: Tamorlan, CC BY 3.0, via Wikimedia Commons (“Tortilla Española-2011”).
SKSouCrunch Kitchen
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36 min 16 min
Methi Tadka Dal (Pigeon Pea and Fenugreek Curry)
Yellow toor dal cooked soft with tomatoes, onion and fresh fenugreek leaves, then finished with a sizzling tadka of ghee, mustard seeds, garlic and curry leaves. Comforting with hot rice. Adapted from “Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)” in the Wikibooks Cookbook (CC BY-SA 4.0). Measured the fenugreek, salt, spices and lemon juice; added a stovetop option for cooks without a pressure cooker. Photo: AugustineKajur, CC BY-SA 4.0, via Wikimedia Commons (“Dal Tadka-Delhi”).
SKSouCrunch Kitchen
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23 min 16 min
Aloo Masala (South Indian Potato Curry)
Soft, turmeric-yellow potatoes with mustard seeds, curry leaves and green chillies: the filling for masala dosa, and great with roti or rice. Adapted from “Potato Curry (Aloo Masala)” in the Wikibooks Cookbook (CC BY-SA 4.0). Added the par-boiling step and used 3 chillies instead of 4–5. Photo: Maddyatpondy, CC BY-SA 4.0, via Wikimedia Commons (“Poori masala - tamilnadu -IMG 20190924 090232”).
SKSouCrunch Kitchen
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30 min
Mejadra (Rice and Lentils with Crispy Onions)
A Palestinian staple that costs very little: lentils and rice cooked with warm spices and topped with deeply browned onions. Filling, vegan and better the next day. Adapted from “Rice and Lentils (Mejadra)” in the Wikibooks Cookbook (CC BY-SA 4.0). Corrected the lentil and rice weights to match 1 cup each and gave amounts for the oil, salt and spices. Photo: Tamorlan, CC BY-SA 3.0, via Wikimedia Commons (“Mujaddara - My own style”).
SKSouCrunch Kitchen
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