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Dominica – The Nature Island of the CaribbeanDominica is a mountainous Caribbean island known for its lush rainforests, fertile volcanic landscapes and rich culinary heritage. Local cooking draws on fresh vegetables, tropical produce, herbs, root crops and traditional Caribbean seasonings. Callaloo is an important part of Dominican food culture, with recipes varying between families and households.
What Is Callaloo?Callaloo is a traditional Caribbean dish prepared with leafy greens and aromatic ingredients. In Dominica, dasheen leaves are traditionally associated with callaloo soup, although spinach can be used as an alternative. Okra contributes a characteristic texture, while coconut milk, thyme, onion, garlic and chilli create a fragrant, comforting combination. My Via Veggie Vegan version uses fresh spinach instead of dasheen leaves and adds broccoli, green peas, potato and a lighter coconut milk base. Crispy spinach leaves, two coconut cream hearts and optional rolled flatbread complete this colourful, fully plant-based interpretation.
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Peru – A Culinary Treasure of the Andes and Pacific CoastPeruvian cuisine is one of South America's most diverse culinary traditions, shaped by the country's Andean heritage, Pacific coastline, Amazonian biodiversity and centuries of cultural exchange. Potatoes, corn, beans, quinoa and countless varieties of chili peppers have been essential ingredients for generations. Peru is particularly famous for its extraordinary potato diversity and its distinctive ají peppers, which give many traditional dishes their characteristic flavour, colour and heat.
What Is Seco de Frijoles y Papas?Seco is a traditional herb-rich stew enjoyed in Peru and Ecuador, commonly prepared with meat and flavoured with fresh coriander, onions, garlic and chili peppers. Despite its name, which literally means "dry", seco is known for its generous, aromatic sauce. My Via Veggie Vegan interpretation replaces the meat with creamy white giant beans, tender potatoes and green peas. Homemade yellow chili paste, fresh coriander and a splash of alcohol-free lager create a wonderfully fragrant base, while plant-based cream and nutritional yeast add a personal creamy twist. Served without the traditional white rice, this is a hearty, colourful and entirely plant-based interpretation of a Peruvian classic.
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England – A Country of Gardens, Traditions and Comfort FoodEngland is the largest constituent country of the United Kingdom, known for its historic cities, picturesque countryside, traditional gardens and diverse culinary heritage. British cooking has long celebrated seasonal vegetables, hearty soups, homemade bread and comforting family meals. Garden peas are particularly popular during spring and summer, when their natural sweetness pairs beautifully with fresh herbs. Mint has an equally established place in English cooking, appearing in everything from sauces and vegetable dishes to refreshing drinks and desserts.
Pea & Mint Soup – A Fresh British FavouritePea and mint soup is a familiar dish in British home cooking, bringing together the sweetness of green peas and the refreshing aroma of garden mint. It can be prepared with fresh or frozen peas and is often finished with cream, crème fraîche or yoghurt. Depending on the season, it may be served warm or chilled. My Via Veggie Vegan interpretation uses soy cream for a silky texture, while crispy vegan bacon and warm lemon farmhouse bread provide an optional savoury and citrusy contrast.
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Vatican City – The World's Smallest Independent StateVatican City is an independent city-state surrounded by Rome, Italy. It is the smallest sovereign state in the world by both area and population and serves as the headquarters of the Roman Catholic Church. Its culinary surroundings are unmistakably Roman: pasta, seasonal vegetables, olive oil and traditional Italian cooking are part of the wider food culture of the region. Vatican City does not have a completely separate everyday cuisine from Rome, making Roman dishes with papal associations particularly fitting for this destination.
Fettuccine alla Papalina – Pasta Fit for a PopeFettuccine alla Papalina, meaning fettuccine in the papal style, is a Roman pasta dish traditionally associated with Pope Pius XII, although the exact circumstances of its creation are not firmly documented. The classic preparation typically combines egg pasta, cured ham, onion, butter, cheese and eggs, sometimes with cream. My Via Veggie Vegan interpretation replaces the animal-derived ingredients with plant-based alternatives, while sweet peas, vegan ham strips and a delicate creamy sauce give the dish its own colourful character.
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Côte d’Ivoire – A Taste of West Africa
Located along the Atlantic coast of West Africa, Côte d’Ivoire, also known as Ivory Coast, is a country of vibrant markets, tropical landscapes and wonderfully diverse culinary traditions. From the bustling streets of Abidjan to the historic coastal town of Grand-Bassam, food plays an important role in everyday life and social gatherings. Cassava, plantains, rice, fresh vegetables, fish and aromatic seasonings feature prominently in Ivorian cooking. One particularly distinctive specialty is attiéké, a fermented cassava product with a light, couscous-like texture. Often served with fresh vegetables and fish, it reflects the coastal food culture that inspired my colorful plant-based interpretation.
What Is Salade Bassamoise?
Salade Bassamoise takes its name from Grand-Bassam, a historic coastal town in southeastern Côte d’Ivoire. The dish is associated with fresh, colorful ingredients and the refreshing flavors of Ivorian coastal cuisine. My version takes inspiration from salads combining attiéké, vegetables and fish, but gives the idea a completely plant-based twist. Instead of traditional cassava-based attiéké, I use colorful wheat couscous, combined with vegan tuna, cucumber, green pointed pepper, red onion, green peas and plenty of fresh herbs. Olive oil and lime juice bring everything together in a bright, refreshing dressing. And because Halloween is just around the corner, a homemade snake made from leftover pizza dough has slithered onto the plate! It's a playful, zero-waste adaptation rather than an authentic traditional preparation.
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