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Halloween – A Celebration of Pumpkins and CreativityHalloween is celebrated on October 31 and has roots in traditions associated with the Celtic festival of Samhain, later influenced by Christian observances and regional customs. Today, pumpkins are among its most recognizable symbols, particularly in the form of carved jack-o'-lanterns. Pumpkin-shaped foods have also become a popular way to bring a playful seasonal touch to the table. This homemade cashew cheese takes inspiration from that tradition, transforming a savory plant-based spread into an edible Halloween decoration.
Homemade Cashew Cream Cheese – A Plant-Based AlternativeCashew-based cheese is a modern plant-based alternative to dairy cheese rather than a traditional regional dish. Soaked cashews create a creamy base, while nutritional yeast, lemon juice, garlic and thyme provide a savory, slightly tangy flavor. Agar-agar helps the mixture hold its shape once chilled. For this Halloween version, the cashew cheese is divided into two portions, coated with grated carrots and shaped using kitchen string. A pretzel stick becomes the pumpkin stem, and fresh thyme completes the decoration. The result is a creamy, spreadable vegan cheese with a wonderfully festive appearance.
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India – A Land of Spices and Culinary TraditionsIndia is a country of extraordinary culinary diversity, shaped by regional traditions, climate, agriculture, history and centuries of cultural exchange. From the aromatic dishes of North India to the coconut-rich cuisines of the south, spices play an important role in creating distinctive flavors. Cumin, coriander, turmeric, ginger, garlic and countless spice blends appear in a wide variety of regional preparations. Chickpeas are another important ingredient in Indian cooking, used in curries, snacks, salads, stews and soups. Their versatility makes them particularly suitable for satisfying plant-based dishes.
Chana Shorba – Indian Chickpea SoupChana means chickpeas, while shorba refers to soup or broth. Chana Shorba, also known as Chane Ka Shorba, is an Indian-style chickpea soup that can be prepared in several ways. Some versions are smooth and creamy, while others contain whole chickpeas in a fragrant broth. This Via Veggie Vegan interpretation combines chickpeas, tomatoes, onion, garlic, ginger, chili and aromatic spices. Blending a small portion of the soup creates natural creaminess without dairy or added cream. Fresh coriander and lemon bring brightness to the finished dish, while homemade Garlic Naan turns the soup into a delicious, satisfying meal.
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India – A Country of Extraordinary Culinary DiversityIndia is a vast South Asian country with a rich and remarkably diverse culinary heritage. Regional cooking traditions vary according to geography, climate, religion, history and local ingredients. In North India, dishes featuring spinach, lentils, aromatic spices, flatbreads and yogurt are particularly familiar. Fresh ginger, garlic, cumin, turmeric, coriander and garam masala contribute layers of flavor to countless savory preparations. Indian cuisine also makes extensive use of tadka, a technique in which spices and aromatics are briefly heated in fat to release their fragrance. From simple home-cooked meals to elaborate regional specialties, the combination of fresh ingredients and carefully balanced spices is central to many Indian food traditions.
Palak Shorba – A Fragrant Indian Spinach SoupPalak means spinach in Hindi, while shorba refers to soup or broth. The term shorba has connections with Persian and Arabic culinary vocabulary and is used for various soups and broths across South Asia and neighboring regions. Palak Shorba is a spinach-based soup associated with North Indian-inspired cooking, although preparations differ between cooks and households. This Via Veggie Vegan version combines fresh spinach with red onion, tomato, ginger, garlic, green chili, turmeric, cumin and whole spices. A final cumin-garlic tadka adds toasted aromas, while vegan sour cream provides a creamy contrast. Homemade Garlic Naan completes the meal, turning a light spinach soup into a satisfying plant-based dish.
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5. SHORT DESCRIPTION / ORIGIN
India – A Country of Many Religions and Culinary TraditionsIndia is a vast South Asian country with an extraordinarily diverse culinary heritage. Its regional cuisines reflect differences in geography, climate, history, religion and local ingredients. While cows are revered in many Hindu traditions and beef is avoided by many Hindus, dietary practices vary considerably across India. Hindu, Muslim, Christian and other communities have developed distinct food traditions over centuries. Kerala, on India's southwestern Malabar Coast, is particularly known for its coconut-based dishes, fragrant curry leaves, black pepper and aromatic spices. Its cuisine reflects the region's long history of maritime trade and its religious and cultural diversity.
Beef Ularthiyathu – Kerala's Famous Beef FryBeef Ularthiyathu, also known as Kerala Beef Fry, is a well-known preparation associated with Kerala's regional food culture. The Malayalam term ularthiyathu describes a cooking technique in which ingredients are sautéed or roasted while moisture is reduced, concentrating their flavors. Traditional versions commonly combine beef with shallots, garlic, ginger, curry leaves, black pepper and spices, often with coconut pieces. The finished dish is generally relatively dry and intensely seasoned. This Via Veggie Vegan interpretation replaces beef with LikeMeat plant-based pieces and adds fresh tomatoes, tomato paste and coconut milk for a richer, saucier result. It preserves the aromatic inspiration of Kerala cuisine while giving the dish a completely plant-based makeover.
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India – A Country of Extraordinary Culinary DiversityIndia is a vast South Asian country with an exceptionally diverse culinary heritage shaped by regional traditions, geography, climate, religion and history. From the fragrant rice dishes of the south to the rich lentil preparations of the north, Indian cuisine offers an extraordinary variety of ingredients, cooking techniques and flavors. Pulses, rice, vegetables, herbs and spices are central to many regional food traditions. Fresh coriander, known as hara dhaniya in Hindi, is widely used in chutneys, curries and vegetable dishes, while dried coriander seeds provide a distinctly different, warm and aromatic flavor. Indian cuisine includes countless naturally plant-based dishes, making it a wonderful source of inspiration for vegan cooking.
Hara Dhaniya Dal – A Fresh Coriander Lentil CurryIn Hindi, hara means green, dhaniya means coriander and dal refers to certain pulses or dishes prepared from them. Hara Dhaniya Dal can therefore be understood as a lentil dish featuring fresh green coriander. This Via Veggie Vegan creation is inspired by Indian ingredients and flavors rather than representing a specific traditional regional recipe. Black Beluga lentils are combined with onion, garlic, cinnamon, bay leaf, garam masala and ground coriander, then coated in a vibrant paste of fresh coriander, green chili, ginger and lemon juice. Served with black rice, the dish brings together earthy lentils, aromatic spices and bright herbal freshness in a colorful, naturally vegan interpretation of Indian-inspired comfort food.
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Haiti – The Caribbean Nation That Fought for FreedomHaiti occupies the western part of the Caribbean island of Hispaniola, which it shares with the Dominican Republic. Its culture reflects a rich heritage shaped by African traditions, Indigenous history, French colonial influence and the extraordinary struggle for independence. On 1 January 1804, Haiti declared its independence after a successful revolution against French colonial rule, becoming the first independent Black republic and the first state established through a successful revolt by enslaved people. Haitian cuisine is known for its vibrant seasonings, aromatic herbs, vegetables, rice, beans and deeply flavorful dishes. Food plays an important role in family gatherings, cultural identity and the preservation of traditions.
Soup Joumou – Haiti's Freedom Soup, Traditionally Eaten on 1 JanuarySoup Joumou is a traditional Haitian squash soup with profound historical and cultural significance. According to Haitian tradition, during French colonial rule, the richly prepared soup was associated with the colonial elite and denied to enslaved Haitians. Following independence on 1 January 1804, preparing and enjoying Soup Joumou became a powerful symbol of liberation, dignity and the freedom to enjoy what had previously been forbidden. Today, Haitian families and communities in Haiti and around the world traditionally prepare and share the soup on New Year's Day, which is also Haiti's Independence Day. Soup Joumou is often described as a soup of freedom, unity and peace. In 2021, UNESCO inscribed the knowledge and practices surrounding Joumou soup on its Representative List of the Intangible Cultural Heritage of Humanity. Traditional versions often contain meat, while this Via Veggie Vegan interpretation celebrates the dish with butternut squash, vegetables, pasta, homemade Haitian epis and vegetable broth.
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Estonia – Seasonal Comfort Food from the Baltic RegionEstonia is a Northern European country on the Baltic Sea, known for its forests, islands and strong connection to seasonal ingredients. Traditional Estonian cuisine features potatoes, cabbage, root vegetables, rye bread and fresh herbs. Dill is particularly popular in soups, potato dishes and salads, while sour cream is a familiar accompaniment to many savory meals. Simple, warming dishes have long played an important role in everyday Estonian home cooking, especially during the colder months.
Estonian Kohlrabi Soup – A Creamy Vegan InterpretationThis Estonian-inspired Kohlrabisupp draws on the region's love of seasonal vegetables, potatoes and fresh dill rather than reproducing a specific traditional national dish. Kohlrabi and potatoes are simmered in vegetable stock and blended with soy cooking cream to create a smooth, comforting soup. Finely grated carrots provide a delicate texture, while nutritional yeast, crispy vegan bacon-style cubes and plant-based sour cream add savory richness. For Halloween, cooked kohlrabi is transformed into a handmade witch and spider, bringing a playful Via Veggie Vegan twist to this Baltic-inspired autumn recipe.
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Georgia – Where Europe and Asia MeetGeorgia lies in the Caucasus region, between the Black Sea and the mountains of the Greater Caucasus. Its cuisine is famous for generous hospitality, fresh herbs, walnuts, garlic, aromatic spices and a remarkable variety of vegetable and bean dishes. Traditional Georgian meals often feature several small plates shared around the table, creating a colorful combination of flavors and textures. Walnuts are especially important in Georgian cooking, appearing in sauces, spreads, vegetable dishes and fillings.
Charkhlis Pkhali & Mtsvane Lobio – Two Georgian SpecialtiesCharkhlis Pkhali (ჭარხლის ფხალი) is a beetroot variation of Pkhali, a family of Georgian vegetable dishes prepared with ground walnuts, garlic, herbs and spices. Beetroot Pkhali is commonly made with cooked beetroot, but this Via Veggie Vegan version uses fresh raw beetroot for a firmer texture and particularly earthy flavor. Mtsvane Lobio (მწვანე ლობიო) means green beans and refers to Georgian preparations centered on this vegetable. My interpretation combines green beans with red kidney beans, fresh coriander and a walnut dressing enriched with pomegranate molasses and lemon juice. Served together with toasted bread, the two dishes make a satisfying plant-based meal.
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France – A Country of Culinary TraditionsFrance is renowned for its diverse regional cuisine, centuries-old culinary traditions and appreciation of carefully prepared food. From rustic countryside dishes to refined restaurant cooking, French cuisine places great importance on developing flavor through ingredients and technique. Onions, butter, fresh herbs, cheese and rich stocks are familiar elements in many traditional preparations. One of the country's best-known comfort foods is Soupe à l'oignon, the classic French onion soup, especially associated with Parisian bistro cooking.
What Is French Onion Pasta?French Onion Pasta is not a traditional French dish. It is a modern pasta creation inspired by the flavors of French onion soup, particularly its slowly caramelized onions, thyme, savory broth and melted cheese. Viral versions reinterpret these familiar ingredients as a creamy pasta sauce. My vegan variation uses Edamame Spaghetti, homemade vegetable stock, vegan cheddar-style cheese, nutritional yeast and plant-based cream. Apple cider vinegar replaces the acidity sometimes provided by wine, while lemon zest, nutmeg, toasted pine nuts and pistachios add my own personal touch.
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Ecuador – From the Andes to the PacificEcuador is a South American country with an extraordinarily diverse landscape, stretching from the Pacific coast through the Andes to the Amazon rainforest. Its cuisine reflects these different regions and their agricultural traditions. In the Andean highlands, potatoes, corn, legumes and other locally cultivated ingredients have shaped everyday cooking for centuries. Ecuador is also home to the Galápagos Islands, famous for their remarkable biodiversity.
What Is Locro de Papa?Locro de Papa is one of Ecuador's best-known traditional potato soups, particularly associated with the Andean highlands. It is usually prepared with potatoes, onions, garlic, cumin, milk and fresh cheese, and is often served with avocado. The potatoes give the soup its characteristic thick, comforting texture. My vegan interpretation replaces dairy products with a vegan butter alternative, unsweetened plant-based drink and vegan cheddar. Nutritional yeast adds savory depth, while fresh coriander, spring onions and avocado complete the dish.
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