From my kitchen to your plate.
Bulgaria – Fresh Flavours from the BalkansBulgaria is a country in southeastern Europe with a rich culinary heritage influenced by Balkan, Mediterranean and Ottoman traditions. Fresh vegetables, herbs, peppers, yogurt and white brined cheese play an important role in Bulgarian cooking. Shopska Salata became widely popular during the 1950s and developed into one of the country's most recognisable dishes. Its combination of red tomatoes, green cucumber and peppers, and white cheese is often associated with the colours of the Bulgarian flag.
What Is Shopska Salata?Shopska Salata is a traditional Bulgarian salad usually made with tomatoes, cucumber, peppers, onion, parsley and generously grated Sirene, a white brined cheese. My Via Veggie Vegan interpretation replaces the dairy cheese with a vegan feta alternative and adds leafy greens, radishes, carrots, black olives and mild pickled peppers for extra colour and crunch. Instead of a classic oil-and-vinegar dressing, I prepare a creamy Zero-Waste cucumber dressing using the reserved cucumber peel, unsweetened soy yogurt, garlic, mustard and apple cider vinegar. The result is a refreshing, colourful and fully plant-based version of this beloved Bulgarian classic.
From my kitchen to your plate.
Seychelles – An Island Nation with a Rich Creole Food CultureThe Seychelles is an archipelago of 115 islands in the Indian Ocean, northeast of Madagascar. Its culinary traditions reflect a blend of African, French, Indian and other influences, shaped by the islands' tropical climate and close relationship with the sea. Fish, seafood, coconut, rice, vegetables, chili, lime and fragrant herbs are important ingredients in Seychellois Creole cooking. Freshly prepared dishes with citrus and aromatic seasonings are particularly well suited to the warm climate, while the country's fishing industry, especially tuna fishing and processing, plays a significant economic role.
What Are Seychelles Vegan Creole “Tuna” Salad Boats?This Via Veggie Vegan creation is inspired by Seychellois tuna salads and the fresh, vibrant flavors associated with Creole island cooking. It is not presented as a traditional national recipe. Instead, conventional tuna is replaced with a plant-based tuna alternative, while the boiled egg sometimes found in tuna salads is omitted entirely. Crisp Romaine lettuce leaves become edible little boats filled with vegan tuna and black olives. Avocado, cucumber, red onion and chili add color and texture, while a dressing of fresh lime juice, extra virgin olive oil, chives, Thai basil, coriander and a pinch of Kala Namak brings everything together. The result is a playful, completely vegan interpretation of island-inspired salad flavors.
From my kitchen to your plate.
Brazil – A Land of Tropical Fruits and Culinary DiversityBrazil is the largest country in South America, famous for its extraordinary landscapes, from the Amazon rainforest to its beautiful Atlantic coastline. Its rich culinary heritage reflects Indigenous Brazilian, African, Portuguese and other cultural influences. Tropical fruits play an important role in many regional food traditions, with açaí holding a particularly special place in the Amazon region. For generations, local communities have harvested and enjoyed the dark-purple fruit of the açaí palm, making it an important part of northern Brazil's food culture.
What Is an Açaí Bowl?An açaí bowl is a thick, chilled preparation made from the deep-purple pulp of the açaí palm fruit. Traditionally, açaí has been enjoyed in northern Brazil in both savoury and unsweetened preparations, often accompanied by local staples such as manioc flour. The sweet, fruit-topped açaí bowls popular in other parts of Brazil and internationally are a more modern interpretation. My Via Veggie Vegan version combines suitable dried, pitted açaí fruit pieces with creamy unsweetened soy yoghurt, then adds colourful rows of blueberries, redcurrants, mango, kiwi, rolled oats and ground flaxseeds. The result is a vibrant, nourishing, Brazilian-inspired rainbow breakfast that brings a little tropical sunshine to the table.
From my kitchen to your plate.
Via Veggie Vegan Vunderland – Where Culinary Imagination Comes Alive
Welcome to my very own culinary wonderland, where childhood memories, seasonal celebrations and creative plant-based cooking come together. Via Veggie Vegan Vunderland is a special destination on my culinary journey, existing alongside – but separate from – the 195 countries I'm exploring through their traditional dishes. Here, there are no geographical borders and no limits to culinary imagination. Familiar flavours become new creations, ordinary ingredients turn into edible works of art, and a little kitchen magic is always welcome. Especially during Halloween, when even the most innocent breakfast might suddenly grow wings!
What Is Spooky Breakfast Magic?
Spooky Breakfast Magic is my playful vegan interpretation of a marzipan poppy seed yoghurt I loved during childhood. Homemade alcohol-free marzipan, finely ground almonds, aromatic blue poppy seeds and creamy unsweetened soy yoghurt recreate that wonderfully nostalgic flavour combination without dairy or eggs. Juicy pomegranate seeds add a refreshing fruity contrast, while handmade Oreo cookie bats with tiny edible eyes transform two simple breakfast glasses into a miniature Halloween scene. Sweet, nutty, creamy, fruity and delightfully spooky, this creation works equally well as a special breakfast or an indulgent vegan dessert. It isn't a traditional dish from any particular country – it's pure Via Veggie Vegan Vunderland imagination!
