Traditional Vegetarian Cooking

Vegetarian cooking in Catalan tradition

Recipes recovered from manuscripts and old cookbooks

The recipes included in Traditional Vegetarian Cooking come from manuscripts, culinary treatises and old cookbooks belonging to conventual and rural traditions. This is a form of popular cooking based on simplicity, local produce and resourcefulness, designed to nourish the body without excess and in harmony with the seasons.

A complete and balanced diet

The book presents dishes where vegetables, legumes, rice and mushrooms play a central role. Eggs and dairy products also feature prominently, considered essential complements in the traditional vegetarian diet, particularly within monastic communities.

A journey through the calendar and ingredients

Vegetables, legumes and popular stews

Readers will find recipes for stewing cabbages, turnips, pumpkins and other vegetables, as well as legume dishes and rice-based meals typical of convent kitchens and rural households. Onion and garlic, fundamental elements of Catalan cooking, form the base of many preparations.

Seasonal dishes throughout the year

Part of the book follows the annual cycle, offering dishes suited to autumn and winter, fresh salads and vegetables for spring and summer, and special attention to sweet dishes and the use of fruit.

Preserves, drinks and food culture

Preserving and confiting techniques

A significant section of the book is devoted to preserves and confits, an essential practice in traditional cooking that allowed surplus food to be used efficiently and ensured nourishment throughout the year.

Wines, drinks and traditional liqueurs

The volume also includes references to wines, drinks and liqueurs that were part of Catalan food culture, especially within convent life, always viewed from a perspective of moderation and practicality.

A cookbook and a cultural study

Illustrations, indexes and glossary

In keeping with the spirit of the l’Ermità Collection, the texts are accompanied by a carefully selected set of drawings and engravings, reinforcing the book’s historical and educational value. The work also includes a recipe index, an analytical index and an extensive glossary of gastronomic terms, along with selected manuscript sources and bibliography.

An essential work

Traditional Vegetarian Cooking is far more than a cookbook: it is a tool to understand our culinary heritage, a source of inspiration for conscious and sustainable eating, and an essential book for lovers of Catalan cuisine, popular culture and gastronomic history.