For this week’s stop on our vegan world tour, we find ourselves in Sri Lanka where we cook with a very interesting ingredient: fresh banana blossom. This vegan banana blossom curry is incredibly rich and tasty yet and is yet very fast to make. Yum Sri Lankan cuisine Sri Lanka […]
South Asia
6 posts
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 […]
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 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 […]
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 […]