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Algeria – A Culinary Journey Through the MaghrebAlgeria is the largest country in Africa, stretching from the Mediterranean coast across the Atlas Mountains and deep into the Sahara Desert. Its cuisine reflects a rich combination of Amazigh, Arab, Mediterranean and other regional influences. Vegetables, legumes, aromatic herbs and warming spices play important roles in Algerian home cooking. Potatoes are particularly versatile and appear in numerous comforting everyday dishes.
What Is Batata Mchermla?Batata Mchermla is an Algerian potato preparation in which potatoes are coated in a fragrant mixture of garlic, herbs and spices. The name refers to potatoes seasoned with chermoula, a North African preparation that varies considerably between regions and households. My Via Veggie Vegan version combines golden, crispy potatoes with garlic, cumin, paprika, harissa and fresh coriander, served on a cooling bed of unsweetened soy yogurt with cucumber, tomato and lemon zest. This creamy accompaniment is my personal plant-based interpretation rather than a traditional requirement of Batata Mchermla.
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Bolivia – Andean Traditions and the Love of PumpkinBolivia is a landlocked country in South America, known for its spectacular Andean landscapes, rich Indigenous heritage and diverse regional food traditions. Potatoes, corn, legumes and squash have played an important role in local cooking for generations. In southern Bolivia, particularly around Tarija, hearty vegetable preparations reflect the region's culinary traditions. Pumpkin, known as zapallo in Spanish, is a popular ingredient in comforting dishes that combine seasonal vegetables, aromatic spices and locally available produce.
What Is Carbonada de Zapallo?Carbonada de Zapallo is a pumpkin-based stew associated with Bolivian and broader South American culinary traditions. Related dishes, including Locro de Zapallo, combine pumpkin with ingredients such as potatoes, corn, peas and other vegetables, although recipes vary considerably between regions and households. My Via Veggie Vegan interpretation transforms this hearty vegetable stew into a colourful plant-based main course served inside two roasted Hokkaido pumpkins. Brushed with chili oil and filled with potatoes, corn, peas, aromatic vegetables, cumin, oregano and melted vegan cheese, the pumpkins become edible serving bowls. Their naturally sweet flesh and tender skin complement the savoury, spicy filling, creating a delicious zero-waste dish inspired by Bolivia.
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What Is Cari Giraumon?
Cari Giraumon is a pumpkin curry associated with Mauritian home cooking.
The name combines cari, the Mauritian Creole word for curry, with giraumon, a term used for pumpkin or squash.
Mauritian cuisine reflects a rich mixture of culinary influences, particularly from India, Africa, Europe and China.
Curries are an important part of the island's food culture, with recipes varying between families and communities.
What Makes This Pumpkin Curry Different?
Unlike coconut-based curries, this version relies on the natural moisture and starches of the pumpkin.
As the pumpkin cooks, some pieces soften and partially break down.
This naturally thickens the cooking liquid, creating a rich sauce without cream, coconut milk or additional thickeners.
The result is a curry that tastes intensely of pumpkin, supported by garlic, ginger, chili and fragrant herbs.
What Is Giraumon?
Giraumon refers to pumpkin or squash.
Different varieties can be used depending on availability.
A firm, flavorful pumpkin with relatively dense flesh works particularly well.
Butternut squash or other suitable cooking pumpkins can also be used if Sombra pumpkin is unavailable.
Why Use Curry Leaves?
Curry leaves have a distinctive aromatic flavor with citrusy, herbal and slightly nutty notes.
They are commonly used in Indian Ocean cuisines, including Mauritian cooking.
They are not the same as curry powder.
Fresh curry leaves are particularly fragrant, although frozen leaves can also work well.
Why Add Thyme?
Thyme is used in many Mauritian savory dishes.
It adds an earthy, herbal character that complements the sweetness of pumpkin and the warmth of ginger.
Cooking the whole sprig with the curry allows its flavor to infuse the sauce.
Remove the woody stem before serving.
What Is Traditionally Served with Cari Giraumon?
Mauritian curries are often enjoyed with flatbreads such as farata or roti, or with rice.
Farata is a layered Mauritian flatbread related to Indian paratha.
For this Via Veggie Vegan presentation, crispy potato wedges replace the more traditional accompaniment.
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Latvia – Baltic Traditions and Seasonal Cuisine
Latvia is a Baltic country in northeastern Europe, known for its extensive forests, beautiful coastline and strong connection to nature. Latvian cuisine is shaped by the changing seasons, with potatoes, cabbage, rye bread, mushrooms and root vegetables playing important roles. Beetroot is especially popular and appears in both warming winter dishes and refreshing summer soups.
What Is Biešu Zupa?
Biešu Zupa simply means beetroot soup in Latvian. This traditional-style soup combines earthy beetroot with potatoes, carrots, cabbage and aromatic spices to create a comforting, colorful meal. While Latvian beetroot soups vary from household to household, this vegan version uses vegetable broth and plant-based sour cream. For Halloween, I've added my own slightly spooky twist: homemade tofu and pine nut brains with a vivid pink beetroot glaze.
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Malta – Mediterranean Islands with a Rich Culinary Heritage
Malta is a small island nation in the Mediterranean Sea, south of Sicily, known for its historic cities, beautiful coastlines and distinctive culinary traditions. Maltese cuisine reflects centuries of Mediterranean influences, particularly from Sicily, Italy and North Africa. Seasonal vegetables, legumes, tomatoes, olive oil and fresh herbs are central to many traditional dishes. Broad beans are especially popular in spring and feature in several beloved Maltese specialties.
What Is Kusksu bil-Ful?
Kusksu bil-Ful is a traditional Maltese springtime soup made with broad beans, vegetables and tiny pasta pearls called kusksu. Depending on the family recipe, it may also include poached eggs and fresh Maltese cheeselets known as ġbejniet. For my Via Veggie Vegan Halloween interpretation, I replaced the traditional pasta pearls with giant conchiglioni shells and transformed vegan mozzarella, black olives and delicate chili threads into spooky edible eyeballs. The thick tomato and vegetable broth, flavored with rosemary and nutritional yeast, makes this comforting Maltese classic a deliciously playful Halloween creation.
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Antarctica – A Frozen Continent Beyond the Culinary World MapAntarctica is the coldest continent on Earth, a vast landscape of ice, snow and extraordinary extremes. Unlike the 195 countries featured in my culinary journey around the world, Antarctica is not a sovereign nation and has no indigenous national cuisine. Food at Antarctic research stations reflects the international backgrounds of their crews, the challenges of transporting ingredients and the need for nourishing meals in an exceptionally harsh environment. During the Antarctic winter, the sun can remain below the horizon for months, creating the mysterious polar night that inspired this recipe. Antarctica therefore marks a special excursion beyond my world map – and the very first destination in Via Veggie Vegan Vunderland.
Antarktik Polar Night Gratin – A Vegan Comfort-Food CreationAntarktik Polar Night Gratin is my own imaginative creation rather than a traditional Antarctic dish. Inspired by the continent's freezing temperatures and long winter darkness, I combined floury potatoes and tender savoy cabbage in a hearty, lasagna-style casserole. Smoky vegan bacon-style cubes, a creamy tofu sauce with oat-based cooking cream, nutritional yeast, nutmeg and lemon zest, and generous layers of vegan Cheddar alternative make this gratin wonderfully comforting. Golden panko breadcrumbs and fresh thyme complete the bake, while a handmade Cyclops potato glove and oil-marinated red chilies add a playful Halloween twist. A warming, entirely plant-based adventure from Via Veggie Vegan Vunderland – where imagination knows no borders and even Antarctica gets a place at the dinner table.
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Ireland – A Land of Celtic Traditions and Hearty Comfort FoodIrish cuisine is deeply rooted in the country's agricultural heritage, rural traditions and seasonal ingredients. Potatoes, cabbage, root vegetables and spring onions have long played an important role in everyday cooking, especially in simple, warming dishes prepared for family gatherings. Ireland is also famous for its ancient Celtic traditions, including Samhain, the festival marking the end of the harvest season and the beginning of winter. Many of these customs have influenced modern Halloween celebrations around the world.
Colcannon – Ireland's Traditional Halloween Comfort FoodColcannon is one of Ireland's most beloved traditional dishes, combining fluffy mashed potatoes with tender cabbage or kale, butter and sometimes spring onions. Particularly associated with Halloween, it was traditionally served during Samhain celebrations, sometimes with small charms hidden inside to predict the recipient's future. My vegan Via Veggie Vegan interpretation uses Savoy cabbage, plant-based butter and milk, while black mustard seeds, nutritional yeast and caramelized walnuts add a delicious combination of creamy, savoury and nutty flavours. A comforting Irish classic with a little modern plant-based magic!
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