From my kitchen to your plate.
Russia – A Culinary Tradition of Refreshing Summer DishesRussian cuisine is known for its hearty soups, comforting potato dishes, fresh vegetables and seasonal ingredients. During the warmer months, cold soups provide a refreshing alternative to traditional hot meals. Okroshka is particularly associated with Russian summer cooking and is often enjoyed at family gatherings, in countryside homes and during hot afternoons.
What Is Okroshka?Okroshka is a traditional Russian cold soup made with finely chopped vegetables, herbs and a chilled liquid base. Classic versions often contain kvass, a fermented beverage, or kefir, and may also include eggs or meat. My Via Veggie Vegan interpretation uses unsweetened soy yogurt instead, creating a thicker, creamy salad-style version with potatoes, cucumber, radishes, spring onions, fresh dill and lemon. It preserves the refreshing character of Okroshka while giving the dish a completely plant-based twist.
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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.
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France – The Culinary Traditions of AlsaceAlsace is a region in northeastern France, bordering Germany and Switzerland, with a distinctive culinary heritage influenced by both French and German traditions. One of its best-known specialities is Flammkuchen, called Tarte Flambée in French and Flammekueche in Alsatian. Traditionally prepared with an exceptionally thin dough base, cream, onions and bacon, it is baked at high temperatures until beautifully crisp. Today, countless modern variations celebrate the versatility of this rustic regional dish.
What Is Pumpkin-Shaped Vegan Flammkuchen?My Via Veggie Vegan interpretation gives the Alsatian classic a playful autumn makeover. A simple homemade dough made from flour, water, vegetable oil and salt is shaped into two pumpkins, complete with curved pastry ribs and rosemary stems. Chili oil adds gentle heat, while vegan sour cream mixed with nutritional yeast creates a savoury base. Muscat pumpkin purée, thinly sliced fresh figs and fragrant rosemary bring together the flavours of autumn. During the final minute of baking, a little maple syrup is carefully drizzled over the Flammkuchen using a food-safe syringe, adding a delicate sweet finish to this fully plant-based creation.
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Bosnia & Herzegovina – A Country of Rich Balkan Food TraditionsBosnia & Herzegovina lies in southeastern Europe on the Balkan Peninsula. Its cuisine reflects a long history of cultural exchange, including Ottoman, Central European and Mediterranean influences. Traditional home cooking often features vegetables, grains, legumes, aromatic seasonings and slow-cooked dishes. Stuffed vegetables are particularly characteristic of the region, with peppers, cabbage leaves, onions and zucchini frequently used as edible containers for savory fillings. These dishes are closely associated with family kitchens, hospitality and comforting meals shared around the table.
What Are Punjene Tikvice or Dolma od Tikvica?Punjene Tikvice literally means stuffed zucchini, while Dolma od Tikvica refers to zucchini prepared in the wider tradition of stuffed vegetables known as dolma. Bosnian versions are commonly filled with minced meat, rice, onion and spices, then gently cooked in a tomato-based sauce. Some preparations use thick, hollowed-out zucchini cylinders, while others use zucchini halves or boats. My Via Veggie Vegan version follows the latter approach: the zucchini are halved lengthwise and filled with soy mince instead of beef. The traditional rice is omitted, and crispy oven-roasted potato slices provide a delicious accompaniment. Vegan sour cream replaces the dairy-based topping, creating a completely plant-based interpretation of this comforting Balkan favorite.
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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.
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South Africa – A Country of Diverse Culinary InfluencesSouth Africa is a country with an exceptionally diverse food culture shaped by Indigenous African traditions and influences from Europe, Asia and other parts of the world. Its cuisine includes everything from maize-based dishes and vegetable stews to curries, grilled foods and contemporary fusion cooking. Butternut squash is a familiar ingredient in South African home kitchens, appearing in soups, roasted vegetable dishes, salads and comforting family meals. Modern South African food magazines also celebrate creative combinations of seasonal vegetables and international cooking techniques, reflecting the country's evolving culinary landscape.
What Are Butternut & Spinach Stuffed Conchiglioni?This dish is inspired by the recipe “Pasta served with butternut, spinach and lemon sauce” from the South African food magazine Food & Home. Rather than presenting it as a traditional South African national dish, my Via Veggie Vegan version celebrates a contemporary South African-inspired flavor combination. I transformed the original concept into stuffed Italian conchiglioni, combining roasted butternut squash with spinach, garlic, vegan sour cream, oat cream, nutritional yeast, vegan mozzarella and freshly grated nutmeg. Lemon and orange zest bring a fresh citrus aroma, while toasted pine nuts and vegan Parmesan add the finishing touches. The result is a colorful meeting of South African inspiration, Italian pasta and entirely plant-based creativity.
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Syria – A Rich Culinary Heritage in the Heart of the LevantSyria is a Middle Eastern country with a culinary history shaped by centuries of trade, agriculture and cultural exchange. Its cuisine shares many ingredients and traditions with neighboring Lebanon, including lentils, chickpeas, olive oil, fresh herbs, garlic, lemon and aromatic spices. Soups, stews, vegetable dishes and flatbreads are important parts of Syrian home cooking. Shorbat Adas is especially appreciated as an affordable, warming and satisfying dish, often enjoyed during cooler months and at Iftar, the evening meal that breaks the Ramadan fast.
What Is Shorbat Adas – And How Does the Syrian Version Differ from the Lebanese One?Shorbat Adas literally means lentil soup: shorba refers to soup, while adas means lentils. The dish belongs to the shared culinary heritage of Syria, Lebanon and the wider Levant rather than exclusively to one country. Both Syrian and Lebanese preparations commonly feature lentils, onions and warming spices, often finished with fresh lemon juice. Some traditional recipe interpretations distinguish between cumin-forward Syrian versions and Lebanese variations seasoned with cinnamon. However, these are family and recipe variations, not strict national rules: cumin, turmeric, coriander and other spices appear in recipes from both countries. My Syrian-inspired Shorbat Adas uses cumin, turmeric, ground coriander, garlic and carrot, creating a beautifully aromatic soup that celebrates the close culinary connection between Syria and Lebanon.
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Turkmenistan – A Country of Central Asian Food TraditionsTurkmenistan is a Central Asian country bordered by Kazakhstan, Uzbekistan, Afghanistan, Iran and the Caspian Sea. Much of its landscape is dominated by the Karakum Desert, while agriculture and food traditions are closely connected to fertile oases and irrigated regions. Bread, vegetables, grains, meat dishes and fresh herbs all have a place in Turkmen cuisine. Hospitality and sharing food are important elements of everyday life, and fresh salads provide a welcome contrast to richer dishes.
What Is Turkmen Chopped Summer Salad?This Turkmen-inspired summer salad combines finely chopped seasonal vegetables with aromatic dill, parsley and a simple dressing. Its fresh character is reminiscent of chopped vegetable salads found throughout Central Asia and neighboring culinary traditions. The combination of cabbage, cucumber, tomatoes, radishes and herbs creates a particularly crunchy texture. My version brings everything together with extra virgin olive oil, freshly squeezed lemon juice, a little vinegar and a gentle touch of chili. Simple ingredients, plenty of freshness and absolutely no complicated cooking required.
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Vietnam – A Country of Extraordinary Street FoodVietnam is a Southeast Asian country celebrated for its vibrant food culture, fragrant herbs, fresh vegetables and distinctive balance of sweet, salty, sour and spicy flavors. Hanoi, the capital, is particularly famous for its lively street-food scene, where small stalls and family-run eateries serve freshly prepared dishes throughout the day. Its historic Old Quarter is a fascinating maze of narrow streets, traditional shops and countless opportunities to discover Vietnamese food.
What Is Bánh Mì Trứng?Bánh mì refers to Vietnamese bread and is also commonly used for the filled baguette sandwiches that have become an iconic part of the country's cuisine. Trứng means egg. Bánh Mì Trứng is therefore an egg-filled Vietnamese baguette, with preparations and accompaniments varying between vendors. This recipe takes inspiration from Hanoi's simple egg sandwiches but replaces the egg with a combination of firm and silken tofu. Turmeric provides the golden color, Kala Namak contributes an egg-like aroma, and fresh coriander and sweet chili sauce complete this Via Veggie Vegan interpretation.
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Sweden – Scandinavian Comfort Food and Culinary TraditionsSwedish cuisine is deeply influenced by the country's northern climate, agricultural heritage and long-standing traditions of home cooking. Potatoes, root vegetables, berries, fresh herbs and preserved ingredients have played an important role in everyday meals for generations. Swedish food culture is particularly known for its comforting dishes, balanced flavours and the tradition of husmanskost – simple, hearty home-style cooking. From cosy family kitchens to traditional restaurants, these dishes reflect Sweden's appreciation for satisfying meals made from familiar ingredients.
Köttbullar – Sweden's Famous MeatballsKöttbullar are among Sweden's most internationally recognised dishes. Traditionally made with minced meat, breadcrumbs, onion, milk or cream and warming spices, Swedish meatballs are commonly served with creamy gravy, mashed potatoes, lingonberry jam and sometimes pickled cucumber. Allspice is a particularly characteristic seasoning in many traditional recipes. This Via Veggie Vegan interpretation replaces the meat and dairy products with plant-based alternatives while preserving the essential flavours and classic accompaniments. Homemade vegan meatballs, rich gravy, fluffy potatoes, sweet-tart lingonberries and fresh dill cucumber salad create a completely plant-based version of this beloved Swedish comfort food.
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Portugal – The Rustic Culinary Heritage of AlentejoPortugal's Alentejo region stretches across the country's sun-drenched south, where rolling plains, olive groves and traditional villages have shaped a cuisine rooted in simplicity and resourcefulness. Bread, olive oil, garlic and fresh coriander are central to many regional dishes. Rather than relying on elaborate ingredients, Alentejan cooking transforms everyday staples into deeply comforting meals. This tradition reflects generations of rural households where wasting food was rarely an option and yesterday's bread was far too valuable to throw away.
Açorda à Alentejana – A Portuguese Bread Soup with HistoryAçorda à Alentejana is one of Portugal's most distinctive traditional bread soups. Unlike thicker versions of açorda found elsewhere in the country, the Alentejan preparation typically consists of rustic bread served in a fragrant broth seasoned with garlic, coriander, olive oil and salt. A poached egg is a common traditional addition. The dish's name is often linked to Arabic culinary influences, reflecting the historical presence of Moorish culture on the Iberian Peninsula. This Via Veggie Vegan interpretation replaces the egg with smoky vegan bacon and adds fresh spring onion, while preserving the essential combination of bread, coriander, garlic and aromatic broth.
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Greece – A Mediterranean Tradition of Fresh, Simple IngredientsGreek cuisine is deeply rooted in the Mediterranean way of eating, with olive oil, vegetables, legumes, herbs and citrus fruits playing central roles. From the sun-soaked islands to the mountainous mainland, traditional Greek cooking celebrates seasonal ingredients and straightforward preparation. Chickpeas have been part of the region's food culture since ancient times and remain an important ingredient in many everyday dishes, from hearty stews to nourishing soups.
Greek Chickpea Lemon Soup – A Fresh Plant-Based InterpretationChickpea soups have a long tradition in Greece, where dishes such as revithosoupa are commonly prepared with chickpeas, olive oil, onions and lemon. This modern, plant-based interpretation combines the creamy texture of blended chickpeas with fresh lemon, carrots, oat cream and aromatic dill. The result is a comforting soup that captures the spirit of Mediterranean cooking while adding a few contemporary touches. Its balance of earthy legumes, bright citrus and fresh herbs makes it both satisfying and refreshing.
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Norway – Nordic Simplicity and Seasonal Comfort FoodNorwegian cuisine is deeply influenced by the country's northern climate, agricultural traditions and appreciation for simple, nourishing ingredients. Root vegetables, potatoes, cabbage and other cool-weather crops have long been important in everyday home cooking. Warming soups are especially popular during the colder months, when hearty, practical dishes bring comfort to the table. Norwegian cooking often allows the natural flavours of its ingredients to shine without overwhelming them with complicated seasonings.
Blomkålsuppe – Norway's Creamy Cauliflower SoupBlomkålsuppe literally means cauliflower soup and is a familiar favourite in Norwegian home kitchens. Traditionally prepared with cauliflower, broth, milk or cream and a delicate touch of nutmeg, it is often served with tender cauliflower florets and savoury toppings such as crispy bacon or ham. My Via Veggie Vegan interpretation replaces dairy milk, cream and butter with oat drink, soy cream and vegan butter, while crispy plant-based ham cubes and fresh spring onions provide a delicious finishing touch.
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The Netherlands – A Country of Hearty, Practical Home CookingDutch cuisine has traditionally made excellent use of affordable, locally grown vegetables, especially potatoes, leeks, carrots, onions and cabbage. The Netherlands has a long agricultural history, and simple, nourishing dishes have been part of everyday family cooking for generations. From hearty stamppot to warming vegetable soups, Dutch comfort food is all about making the most of seasonal ingredients and transforming them into satisfying meals.
Aardappel-preisoep – Traditional Dutch Potato Leek SoupAardappel-preisoep literally translates to potato leek soup. This familiar Dutch home-style dish combines potatoes and leeks in a warming, gently flavoured soup. Some versions are blended until completely smooth, while others retain chunks of vegetables for a more rustic consistency. My Via Veggie Vegan interpretation combines both textures and adds plant-based cooking cream, nutritional yeast, crispy vegan bacon and a spoonful of vegan sour cream for an extra comforting finish.
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Slovenia – Alpine Traditions and Hearty Home CookingNestled between the Alps, the Mediterranean and the Pannonian Plain, Slovenia has a wonderfully diverse culinary heritage shaped by its neighbouring countries and regional farming traditions. Bread, potatoes, cabbage, herbs and seasonal vegetables feature prominently in Slovenian home cooking. Dumplings, known as cmoki, are particularly popular in Central European-inspired dishes, reflecting a tradition of turning simple, affordable ingredients into comforting family meals.
Kruhovi Cmoki – Slovenia's Traditional Bread DumplingsKruhovi cmoki are Slovenian bread dumplings traditionally prepared with stale bread, milk, onions, herbs and eggs. They are closely related to bread dumplings found throughout the Alpine and Central European regions. Their soft, rustic texture makes them ideal for soaking up rich sauces and gravies. My vegan interpretation replaces the traditional egg and dairy ingredients with plant-based alternatives and serves the dumplings with Čebulna Omaka, a deeply savoury onion gravy enriched with tomato paste and beetroot juice.
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France – A Culinary Celebration of the SeasonsFrench cuisine has a long tradition of celebrating fresh, seasonal ingredients and regional produce. As autumn arrives, walnuts, root vegetables, lentils and warming, earthy flavours take centre stage. From countryside kitchens to neighbourhood bistros, simple salads made with pulses, vegetables and aromatic vinaigrettes reflect the French appreciation for quality ingredients and thoughtful preparation.
Salade d’Automne aux Lentilles et Noix – A French Autumn ClassicFrench lentil salads are traditionally prepared with firm, flavourful lentils, often the famous green Lentilles Vertes du Puy, and dressed with mustard vinaigrette. This autumn-inspired interpretation uses black Beluga lentils, which retain their shape beautifully and offer a delicate, earthy flavour. Toasted walnuts, crunchy vegetables and a slightly sweet walnut oil vinaigrette create a wonderful balance of textures and seasonal aromas.
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Romania – A Country of Hearty Soups and Culinary TraditionsRomanian cuisine is shaped by regional traditions, seasonal vegetables and influences from the Balkans, Central Europe and the Ottoman world. Soups are an important part of everyday food culture, particularly ciorbă, a family of soups known for their pleasantly tangy flavour. Fresh herbs such as lovage and parsley, root vegetables and homemade vegetable broths give these dishes their distinctive character. Orthodox Christian fasting traditions have also influenced Romanian cooking, inspiring a rich variety of naturally plant-based dishes.
What Is Ciorbă de Praz de Post?Ciorbă de praz de post is a Romanian fasting-style leek soup. The word "praz" means leek, while "de post" indicates a dish prepared according to religious fasting traditions, generally without meat, dairy products or eggs. Traditional versions combine tender leeks, root vegetables, vegetable broth and fresh herbs, often finished with a pleasantly sour note. My Via Veggie Vegan version uses lemon juice, a little plant-based sour cream for creaminess and fresh chives for a colourful finish. The soup is entirely plant-based and inspired by Romania's tradition of simple, nourishing fasting dishes.
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Serbia – A Country of Hearty Balkan CookingSerbian cuisine reflects centuries of Balkan culinary traditions, combining influences from Central Europe, the Ottoman Empire and neighboring southeastern European countries. Hearty soups, slow-cooked stews, seasonal vegetables, aromatic paprika and fresh herbs are important elements of Serbian home cooking. Traditional meals often celebrate simple, affordable ingredients transformed into satisfying dishes, with warm soups playing a particularly important role during the colder months.
Čorba sa Tikvicama i Šargarepom – Zucchini & Carrot SoupČorba is a Serbian term commonly used for a hearty soup, often with vegetables, meat or other substantial ingredients. Čorba sa tikvicama i šargarepom simply means soup with zucchini and carrots. Rather than representing one strictly standardized national recipe, this dish reflects the tradition of preparing comforting vegetable soups with seasonal produce. My Via Veggie Vegan interpretation combines zucchini, carrots, potatoes, garlic, paprika and marjoram with a creamy soy-based finish. A portion of the soup is blended to create a velvety consistency while preserving some of the vegetables' natural texture. Fresh parsley, delicate vegetable ribbons and an optional touch of chili bring this rustic Balkan-inspired soup to life.
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Spain – A Country of Regional Culinary TraditionsSpanish cuisine is shaped by remarkable regional diversity, from the seafood traditions of the Mediterranean coast to the hearty stews and rustic dishes of the country's interior. Olive oil, garlic, bread, legumes, vegetables and aromatic spices form the foundation of countless traditional recipes. In Castile, where winters can be cold and rural cooking has historically relied on affordable ingredients, warming soups and bread-based dishes have long played an important role in everyday food culture.
Sopa de Ajo – The Traditional Spanish Garlic SoupSopa de Ajo, also known as Sopa Castellana, is a traditional garlic soup particularly associated with Castile. Originally a humble rural dish, it was prepared using stale bread, garlic, olive oil, paprika and water or broth. Many traditional versions include eggs, while others contain ham or other meat products. My Via Veggie Vegan interpretation replaces the meat with vegan bacon and leaves out the eggs. Instead, soy cream, nutritional yeast and a pinch of Kala Namak create a creamy, savory finish with a subtle egg-like note. The result is a warming, aromatic garlic soup that celebrates the comforting character of the Spanish original while being entirely plant-based.
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Ukraine – A Culinary Heritage of Hospitality and ResilienceUkraine is a country in Eastern Europe with a rich agricultural heritage and a deeply rooted food culture. Fertile farmland, seasonal vegetables, grains and traditional preservation methods have shaped Ukrainian cooking for generations. Beetroot, cabbage, potatoes, carrots, onions and dill are familiar ingredients in many everyday dishes. Soups hold a particularly important place in Ukrainian cuisine, bringing families together around the table. Ukrainian borscht is much more than a recipe: it represents hospitality, family traditions and cultural identity. In 2022, UNESCO inscribed the culture of Ukrainian borscht cooking on its List of Intangible Cultural Heritage in Need of Urgent Safeguarding, recognising the importance of protecting this living culinary tradition.
Ukrainian Borscht – A Beloved Beetroot Soup with Many VariationsBorscht is one of Ukraine's best-known traditional dishes. There is no single universal recipe: ingredients and preparation methods vary between regions, families and seasons. Many versions combine beetroot, cabbage, potatoes, carrots, onions and tomatoes in a flavourful broth. Some are prepared with meat, while others are vegetarian or suitable for periods of religious fasting. My Via Veggie Vegan version uses a rich vegetable broth instead of beef stock and finishes the soup with plant-based sour cream, fresh dill and garlic. The beetroot is gently sautéed with tomato paste and lemon juice before being added to the soup, helping to develop its earthy sweetness and beautiful red colour. Served with rustic rye bread, this is a comforting Ukrainian-inspired classic made entirely from plants.
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Switzerland – Alpine Comfort Food and Regional Culinary TraditionsSwitzerland is famous for its Alpine landscapes, regional food traditions and long history of cheese-making. Swiss cuisine reflects influences from neighbouring Germany, France, Italy and Austria, while also maintaining its own distinctive regional specialities. In German-speaking Switzerland, hearty dishes made with potatoes, flour, dairy products and cheese have long been associated with everyday home cooking and mountain life. The country's different regions have developed their own culinary identities, making Switzerland a fascinating destination for anyone exploring traditional European comfort food.
Chäschnöpfli – Switzerland's Beloved Cheese SpätzleSpätzle and Knöpfli belong to the shared culinary heritage of the German-speaking Alpine region, with particularly well-known traditions in southern Germany, Austria and Switzerland. In Switzerland, the small dumpling-like pasta is often called Knöpfli, while versions combined with melted cheese are known as Chäschnöpfli or Käsespätzli. Traditional preparations generally use eggs in the dough and regional cheeses for their rich flavour. My Via Veggie Vegan version replaces the eggs with sparkling mineral water, Kala Namak and turmeric, while plant-based cheddar, almond butter and nutritional yeast create a creamy, savoury finish. A fresh cucumber dill salad provides a colourful contrast to this wonderfully comforting Swiss-inspired dish.
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Fiji – A South Pacific Island Nation with a Remarkable Culinary HeritageFiji is an island nation in the South Pacific, consisting of more than 300 islands. Its cuisine reflects Indigenous Fijian traditions alongside Indian and other cultural influences. Root vegetables, tropical fruits, leafy greens and coconut feature in many local food traditions, while Indo-Fijian cuisine is especially known for aromatic vegetable curries, roti, dhal and carefully balanced spice mixtures. Beginning in 1879, Indian indentured labourers were brought to Fiji during the British colonial period. Over generations, their culinary traditions evolved alongside local ingredients and food cultures, creating the distinctive Indo-Fijian cuisine enjoyed today.
Kaddu Tarkari – Indo-Fijian Pumpkin Curry with a Creative Halloween TwistKaddu means pumpkin or squash in Hindi, while tarkari refers to a vegetable dish or curry. Indo-Fijian pumpkin curry is commonly prepared with pumpkin, onions, garlic, chilli and aromatic spices, often using relatively little liquid. As the pumpkin softens, some of the flesh breaks down and creates a naturally thick texture. My Via Veggie Vegan version takes inspiration from these flavours but introduces a few personal twists: a whole muscat pumpkin roasted with chilli oil, a creamy coconut milk sauce and two decorative pumpkins shaped from leftover basmati rice. The roasted pumpkin becomes both an ingredient and an edible serving vessel. This is a creative Indo-Fijian-inspired interpretation rather than a traditional Fijian presentation.
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Denmark – Nordic Comfort Food and Seasonal IngredientsDenmark is a Scandinavian country known for its coastal landscapes, agricultural traditions and appreciation of simple, seasonal food. Danish cuisine has long made use of root vegetables, potatoes, cabbage, rye bread, fresh herbs and creamy sauces. From traditional home cooking to modern Nordic cuisine, familiar ingredients are often transformed into satisfying dishes that celebrate flavour, texture and seasonality. Celeriac is particularly well suited to this style of cooking, offering a delicate, earthy flavour and a wonderfully tender texture when prepared correctly.
From Danish Dildsovs to Crispy Celeriac with Curry MayoDildsovs is a traditional Danish dill sauce, often prepared with a light roux, fresh dill and a creamy liquid. It is commonly associated with fish and other classic Danish meals. This Via Veggie Vegan recipe began with the idea of pairing celeriac with a Danish-inspired sauce, but the final plate took a different direction: breaded, golden-fried celeriac served with homemade vegan curry mayonnaise. Curry-flavoured dressings and remoulade-style sauces are familiar accompaniments in Danish food culture, particularly with certain sandwiches, fish dishes and fried foods. My version combines that flavour inspiration with a completely plant-based, egg-free mayonnaise and a fresh green salad.
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Poland – A Country of Hearty Traditions and Regional CuisinePoland is a Central European country with a rich culinary heritage shaped by regional traditions, seasonal produce and generations of home cooking. Polish cuisine is particularly well known for its comforting soups, potato dishes, cabbage preparations, dumplings and hearty stews. Vegetables such as carrots, potatoes, onions, beetroot and kohlrabi have long played an important role in everyday meals. From the Baltic coast to the mountainous south, Polish cooking celebrates familiar ingredients transformed into satisfying dishes that bring families together around the table.
Silesian Oberiba – A Traditional Kohlrabi SoupOberiba is a regional name associated with kohlrabi in Silesian culinary traditions. Kohlrabi soup, known more generally in Polish as zupa z kalarepy, is a rustic vegetable preparation that can feature tender kohlrabi, potatoes, carrots, broth and cream. In traditional versions, meat-based broth may provide additional depth, while the tender young kohlrabi leaves can be cooked alongside the vegetables. My Via Veggie Vegan interpretation replaces animal-based ingredients with homemade vegetable broth, oat cream and vegan ham cubes. Crispy kohlrabi leaves and a little vegan sour cream give this comforting Silesian-inspired soup a delicious finishing touch.
