Being a Vegetarian Is More Than Just Salads and Chickpeas

When most people think of vegetarian food, they picture endless bowls of salads and chickpeas. But being a vegetarian is so much more than that. For me, it’s been an exciting journey of experimenting with bold spices, rich textures, and global ingredients that turn simple meals into unforgettable dishes.

Coming from a South American background, I grew up surrounded by vibrant flavors, colorful produce, and a deep love for home-cooked food. Every region — every family, really — has its own way of adding personality to a dish. Over the years, I’ve blended that heritage with new ingredients from around the world, proving that vegetarian cooking can be both comforting and adventurous.

One of my favorite parts of being a vegetarian is discovering how different cultures season their vegetables. A little smoked paprika can transform roasted sweet potatoes; a splash of lime and cilantro can elevate a black bean stew; and a hint of curry powder or cumin can make even the simplest lentils sing with flavor.

At My Kitchen, My Home, I love sharing easy vegetarian recipes that anyone can make — whether you’re a lifelong vegetarian or just starting to explore plant-based meals. From South American-inspired rice dishes to spicy tofu stir-fries and hearty soups, every recipe celebrates flavor, freshness, and balance.

So no, being vegetarian isn’t just about salads and chickpeas. It’s about creativity, culture, and connection — bringing the world’s flavors to your kitchen table, one dish at a time.