Here is the recipe I followed to make mula ko achaar – daikon pickled with mustard seeds in oil. It was served along side dal bhat tarkari in the main post for Nepal. In Nepali cooking, pickles have a very important role and they are vegan to boot! Yum Achaar […]
Asia
19 posts
Today we pay a visit to Nepal where we cook the Nepali classic dal bhat tarkari: lentils, rice and vegetable curry. For once, we don’t have to make any form of vegan version since this popular dish is vegan by default*. Nepal also happens to be one of the countries […]
Today’s stop on our vegan world tour brings us to Turkey where we cook a delicious vegan Turkish recipe. Here I have veganized the popular lahmacun, a thin crust Turkish pizza or flatbread. In place of the traditional meat, I made a paste from lentils and bulgur inspired by the […]
Today on our vegan world food tour we make a stop in Afghanistan and make a delicious Afghan rice dish – Kabuli Palau, the country’s national dish. Read on to learn more about the Afghan kitchen and find a vegan Afghan recipe for Kabuli Palau. Yum Afghanistan lies in the […]
As the country’s name implies, the food of the United Arab Emirates is Arabic at its core [1]–[3]. Situated in the southern corner of the Arabic peninsula with Iran just across the Persian Gulf, it is no wonder Persian dishes are popular, as are Levantine dishes like hummus, and falafel […]
Situated on the eastern shores of the mediterranean sea to the south of Turkey and west of Iraq, Syria lies in the middle of the Levant and the country’s cooking is a great example of this regional cuisine [1]–[3]. While lamb and dairy (esp. yogurt and cheese) are common, vegetables […]
Myanmar or Burma [1] is a large country in South East Asia with some 50 million inhabitants. Wedged between India, China and Thailand, the cuisine combines influences from its more culinaryily well known neighbours with the country’s own unique flavours [2], [3]. Burmese dishes very often include seafood in different […]
This is the second post for Iran. Check Part 1 about ghormeh sabzi and Iranian cooking in general. Tahdig (literally bottom + pot) is a rice dish where you intentionally create a crispy surface from ‘burnt’ rice [1]–[3], potato [3], [4] or bread in the bottom of a pan. You […]
Our very first stop on this vegan world tour is none other than Iran. I have worked with multiple Iranian colleagues over the years, both in Sweden and in Canada. Through them, I have started to learn a bit about their cuisine and been exposed to interesting ingredients and, maybe […]