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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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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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Indonesia – A Culinary Journey to West JavaIndonesia is a vast Southeast Asian archipelago with an extraordinary diversity of regional cuisines, ingredients and culinary traditions. West Java is home to the Sundanese people, whose food culture is particularly associated with fresh vegetables, aromatic herbs, sambal and rice. Sundanese cuisine often celebrates the natural flavours and textures of vegetables, making it a wonderful source of inspiration for plant-based cooking. Fresh produce, chillies, garlic, peanuts and fragrant rhizomes such as kencur play important roles in many local preparations. Karedok is one of the region's best-known vegetable dishes and beautifully reflects this appreciation for freshness, texture and bold seasoning.
Karedok – A Traditional Sundanese Salad with a Vegan TwistKaredok is a traditional Sundanese vegetable salad from West Java, usually prepared with raw vegetables and a thick, aromatic peanut dressing. Common ingredients include cabbage, cucumber, bean sprouts, long beans and fresh herbs, while the dressing typically combines roasted peanuts, garlic, chilli, palm sugar, tamarind and kencur. Some versions also contain terasi, a fermented shrimp paste that adds savoury depth. My Via Veggie Vegan interpretation replaces terasi with white miso, adds carrot, Thai basil and fresh coriander, and uses thoroughly cooked ordinary green beans instead of raw long beans. The result is a colourful, crunchy and completely plant-based version inspired by the flavours of traditional Karedok.
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Nepal – Culinary Traditions from the Himalayas
Nepal is a landlocked country in South Asia, home to the Himalayan mountains, including Mount Everest, and a remarkably diverse culinary heritage. Influenced by its geography, ethnic communities and neighbouring Tibetan and Indian food traditions, Nepalese cuisine features aromatic spices, rice, lentils, vegetables, pickles and freshly prepared breads. Food is an important part of family life, celebrations and hospitality.
Momos – Nepal's Beloved Steamed Dumplings
Momos are among Nepal's most popular dishes, with culinary roots closely connected to Tibetan dumpling traditions. These delicate parcels are typically filled with seasoned vegetables or meat, carefully folded by hand and steamed until tender. They are commonly served with a spicy dipping sauce known as achar, often prepared with tomatoes, sesame seeds and chillies. My Via Veggie Vegan version features a homemade vegetable filling, freshly ground Momo Masala and a fiery tomato sesame achar.
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Scotland – Hearty Comfort Food from the Scottish Borders
Scotland is famous for its rugged landscapes, rich traditions and hearty cuisine. Root vegetables, potatoes and cabbage have long played an important role in Scottish home cooking, particularly in the Scottish Borders, where simple, warming dishes are a treasured part of culinary heritage.
What Is Rumbledethumps?
Rumbledethumps is a traditional Scottish dish made from mashed potatoes, cabbage and onions, usually finished with a generous layer of cheese. Often compared to Irish Colcannon or English Bubble and Squeak, it can be served as a vegetarian main course or as a side dish alongside hearty meat dishes and sausages. This Halloween-inspired vegan version adds Brussels sprouts, layers of savoy cabbage and a playful spiderweb topping.
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