From my kitchen to your plate.
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.
From my kitchen to your plate.
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.
From my kitchen to your plate.
Sri Lanka – The Pearl of the Indian OceanSri Lanka is an island nation in South Asia, situated in the Indian Ocean southeast of India. Often called the Pearl of the Indian Ocean, the country is known for its tropical landscapes, tea plantations, diverse wildlife and rich culinary traditions. Sri Lankan cooking makes extensive use of coconut, rice, vegetables, chillies, curry leaves and aromatic spices. Regional and cultural influences have shaped a cuisine that combines bold flavours with everyday ingredients, creating dishes that are both vibrant and deeply comforting.
Carrot Mallum – A Colourful Sri Lankan Vegetable ClassicMallum, also spelled mallung, refers to a Sri Lankan preparation of finely chopped or shredded vegetables or leafy greens mixed with grated coconut and seasonings. Unlike a creamy coconut curry, mallum is generally relatively dry and retains more texture. Carrot Mallum brings together naturally sweet carrots, coconut, mustard seeds, curry leaves and fresh chillies. My Via Veggie Vegan version uses mustard oil for an additional aromatic note and finishes with fresh lime juice. Served alongside rice, it makes a colourful and satisfying plant-based meal.
From my kitchen to your plate.
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.
From my kitchen to your plate.
Cyprus – A Mediterranean Island with a Rich Culinary Heritage
Cyprus is an island in the eastern Mediterranean, famous for its beautiful coastline, mountainous landscapes and a cuisine shaped by centuries of Greek, Turkish and wider Mediterranean influences. Olive oil, potatoes, pulses, fresh herbs, citrus fruits and sesame-based sauces play important roles in Cypriot cooking. Sharing several small dishes, known as meze, is an especially cherished part of the island's food culture.
Patátes Antinahtés – Cyprus's Famous Shaken Potatoes
Patátes Antinahtés are a traditional Cypriot potato speciality, typically prepared with crushed coriander seeds and dry red wine. The name refers to the shaking or tossing technique used to coat the potatoes in their aromatic cooking juices. My Via Veggie Vegan interpretation replaces the wine with pomegranate juice and balsamic vinegar, roasts the potatoes in the oven and pairs them with a creamy soy yoghurt and tahini dip. The result is a colourful, completely plant-based variation inspired by this beloved Cypriot classic.
From my kitchen to your plate.
Colombia – A Country of Mountains, Coffee and Culinary DiversityColombia lies in northwestern South America and is known for its extraordinary geographical diversity, from the Andes Mountains and Caribbean coastline to the Amazon rainforest. Its cuisine reflects Indigenous, African and European influences, with regional specialties ranging from hearty soups and corn-based dishes to tropical fruits and colorful breakfast traditions. Breakfast is an important part of Colombian food culture, and savory dishes are particularly popular.
Huevos Pericos – Colombia's Colorful Scrambled EggsHuevos Pericos are a beloved Colombian breakfast dish traditionally made with scrambled eggs, tomatoes and spring onions. The name "pericos" is often associated with the colorful appearance of the dish. Huevos Pericos are commonly served with arepas, bread, avocado or other breakfast accompaniments. My Via Veggie Vegan version replaces the eggs with a combination of firm and silken tofu, soy milk, nutritional yeast, turmeric and Kala Namak. Instead of preparing the scramble in a frying pan, I bake it in the oven for a soft, creamy texture.
From my kitchen to your plate.
Brazil – A Country of Culinary DiversityBrazil is the largest country in South America, renowned for its extraordinary biodiversity, tropical landscapes, vibrant cities and rich cultural heritage. Its cuisine reflects centuries of Indigenous Brazilian, African, Portuguese and other cultural influences, creating a fascinating variety of regional food traditions. From the Amazon rainforest to the Atlantic coastline, local ingredients and cooking techniques differ considerably. Coconut milk, cassava, beans, peppers, fresh herbs and tropical fruits all play important roles in Brazilian cooking. The northeastern state of Bahia is particularly famous for its aromatic, colourful dishes and strong Afro-Brazilian culinary heritage, making it a wonderful source of inspiration for my Via Veggie Vegan journey.
What Is Moqueca de Salsão-Raiz?Moqueca is a traditional Brazilian stew particularly associated with the coastal states of Bahia and Espírito Santo. Moqueca baiana typically combines fish or seafood with coconut milk, red palm oil, tomatoes, peppers, onions and coriander, while moqueca capixaba follows a different regional tradition without coconut milk or palm oil. My Moqueca de Salsão-Raiz is a contemporary, Brazilian-inspired vegan interpretation that gives celeriac the leading role. Tender pieces of this wonderfully earthy root vegetable are cooked with tomatoes, red bell pepper, garlic and chili in a rich coconut sauce. Fresh turmeric and a little orange zest create a beautiful golden-orange colour without using traditional red palm oil, while lime juice and plenty of fresh coriander provide a vibrant, aromatic finish. A colourful, comforting plant-based tribute to the flavours of Bahia – with a very personal Via Veggie Vegan twist!
From my kitchen to your plate.
Mexico – A Country of Ancient Traditions, Vibrant Markets and Extraordinary Biodiversity
Mexico stretches from the deserts of the north to the tropical forests of the south, with Pacific and Caribbean coastlines, dramatic mountains and fertile valleys. Its cuisine has deep Indigenous roots, especially in the culinary traditions of maize, beans, squash and chili, while also reflecting centuries of cultural exchange. Mexican cooking is celebrated for its remarkable regional diversity, colorful ingredients and the creative combination of simple vegetables with aromatic seasonings. From traditional markets overflowing with fresh produce to family kitchens preparing comforting soups and stews, food remains an essential expression of Mexican culture.
What Is Crema de Calabacitas?
Crema de Calabacitas is a Mexican-style creamy zucchini soup. The Spanish word calabacitas refers to small squash or zucchini, while crema describes the dish's smooth, creamy character. Recipes vary between households and may include onion, garlic, broth, milk, cream or cheese. This Via Veggie Vegan interpretation replaces dairy ingredients with plant-based alternatives and uses vegetable broth instead of chicken broth. Sweet corn, fresh coriander, vegan crema and crispy toppings give the delicate zucchini soup additional flavor, color and texture.
From my kitchen to your plate.
Morocco – A Country of Mountains, Deserts and Aromatic Spices
Morocco lies in northwestern Africa, where the Atlantic Ocean, Mediterranean coastline, Atlas Mountains and Sahara create an extraordinary diversity of landscapes. Moroccan cuisine reflects Amazigh, Arab, Andalusian, Mediterranean and African influences developed through centuries of cultural exchange. Fragrant spices such as cumin, ginger, coriander, cinnamon and paprika are important elements of its culinary traditions. From bustling souks filled with aromatic spices to family kitchens preparing slow-cooked tagines, soups and vegetable dishes, Moroccan cooking celebrates the balance between warmth, freshness and deeply developed flavors.
What Is Shorba al-Ghazar?
Shorba al-Ghazar (شوربة الجزر) simply means carrot soup in Arabic. Carrot soups appear in different forms throughout North Africa and the wider Arabic-speaking world, but there is no single universally established Moroccan recipe under this name. This Via Veggie Vegan interpretation draws inspiration from Moroccan spice combinations, bringing together naturally sweet carrots, cumin, coriander, ginger, cinnamon and paprika. The vegetables are blended into a smooth, dairy-free soup and finished with lightly spiced chickpeas, fresh coriander and chili flakes for extra texture, flavor and color.
From my kitchen to your plate.
Malaysia – A Country of Tropical Rainforests, Islands and Culinary Diversity
Malaysia is a Southeast Asian country divided between Peninsular Malaysia and Malaysian Borneo. Its culinary traditions reflect centuries of cultural exchange between Malay, Chinese, Indian and Indigenous communities, alongside influences from regional trade routes. Coconut milk, lemongrass, turmeric, ginger, galangal and chili are important ingredients in many Malaysian dishes. From bustling street-food markets to traditional family kitchens, Malaysian cuisine is celebrated for its aromatic spice combinations, rich sauces and remarkable regional diversity.
What Is Sayur Lodeh?
Sayur Lodeh is a vegetable dish cooked in a fragrant coconut milk broth, particularly associated with Indonesian and Malaysian cuisine. In Malaysia, it is also commonly known as Sayur Lemak Lodeh, referring to its rich, creamy character. Depending on the region and household, it may contain cabbage, long beans, carrots, tofu, tempeh and other vegetables. Some traditional preparations include shrimp-based seasonings for additional umami. This Via Veggie Vegan version uses white miso instead, creating a completely plant-based interpretation with a homemade rempah spice paste, golden coconut broth and a colorful mixture of vegetables.
From my kitchen to your plate.
Costa Rica – A Country of Rainforests, Volcanoes and Pura VidaCosta Rica is a Central American country bordered by Nicaragua, Panama, the Pacific Ocean and the Caribbean Sea. Famous for its extraordinary biodiversity, tropical rainforests, volcanic landscapes and protected national parks, the country is also known for its philosophy of Pura Vida, an expression associated with enjoying life and appreciating everyday moments. Costa Rican cuisine reflects its agricultural traditions, with rice, beans, plantains, potatoes, vegetables and fresh tropical ingredients playing important roles in everyday cooking.
What Is Bistec Encebollado con Papas?Bistec Encebollado is a popular Latin American dish consisting of thinly sliced steak cooked with onions. In Costa Rica, versions may be seasoned with garlic, cumin, oregano and Salsa Lizano, the country's distinctive sweet and savory table sauce. Papas simply means potatoes, making Bistec Encebollado con Papas a satisfying combination of steak, onions and potatoes. This Via Veggie Vegan interpretation replaces beef with plant-based steak, serves crispy golden potato slices alongside it and uses a generous coating of homemade Salsa Lizano instead of a traditional marinade.
From my kitchen to your plate.
Lebanon – A Country of Ancient Traditions and Mediterranean Flavors
Lebanon is a small country on the eastern Mediterranean coast, celebrated for its rich culinary heritage, fresh ingredients and vibrant food culture. Lebanese cuisine combines Mediterranean and Levantine influences, with legumes, vegetables, olive oil, aromatic spices and fresh herbs playing central roles. From colorful mezze to hearty soups and freshly baked flatbreads, sharing food is an important part of Lebanese hospitality and everyday life.
What Is Shorbat Adas?
Shorbat Adas (شوربة عدس) literally means "lentil soup" and is a comforting dish enjoyed throughout Lebanon and the wider Middle East. Traditional versions commonly combine red or yellow lentils with onions, cumin and other vegetables, simmered until tender and naturally creamy. This Via Veggie Vegan version uses red lentils, carrots, onion and cumin, blended into a smooth, golden soup. Fresh lemon is served separately so everyone can adjust the acidity according to personal preference
From my kitchen to your plate.
South Korea – A Culinary Culture of Balance and Fermentation
South Korea is an East Asian country renowned for its diverse culinary traditions, fermented foods and colorful vegetable dishes. Korean cuisine combines savory, spicy, sweet and aromatic flavors, with ingredients such as garlic, sesame oil, soy sauce and gochugaru playing important roles. A traditional Korean meal often includes banchan, small side dishes served alongside rice and other preparations. Vegetables, seasonal ingredients and fermentation are central elements of this rich food culture.
What Is Aehobak Bokkeum?
Aehobak Bokkeum (애호박볶음) is a traditional Korean stir-fried summer squash dish commonly served as banchan. Aehobak refers to Korean summer squash, while bokkeum means stir-fried. Traditionally, the squash is sliced and quickly cooked with ingredients such as garlic, spring onions and sesame oil. My Via Veggie Vegan interpretation replaces Korean aehobak with spiralized zucchini and transforms the vegetable side dish into a complete noodle meal with Udon, edamame and a savory miso-gochugaru sauce. Fresh coriander and sesame add the finishing touch.
From my kitchen to your plate.
Japan – A Culinary Tradition of Precision and Umami
Japan is an East Asian island nation celebrated for its diverse regional cuisines, seasonal ingredients and careful attention to flavor and presentation. Japanese cooking frequently highlights the natural character of ingredients, with fermented foods such as miso and soy sauce playing an important role. From traditional noodle shops to modern ramen restaurants, comforting bowls of noodles are an essential part of everyday food culture.
What Is Spicy Miso Ramen?
Ramen developed in Japan under the influence of Chinese wheat noodle traditions and has evolved into numerous regional styles. Miso ramen is particularly associated with Sapporo in Hokkaido, where miso-based ramen became popular during the twentieth century. This Via Veggie Vegan interpretation combines white miso, vegetable stock, soy milk, garlic, ginger and chili crisp to create a creamy, spicy broth. Ramen noodles, tofu, plant-based chicken and plenty of vegetables turn it into a generous, satisfying plant-based meal.
From my kitchen to your plate.
Jamaica – The Caribbean Island of Bold Flavours
Jamaica is a Caribbean island renowned for its vibrant culture, reggae music and distinctive culinary traditions. Its cuisine reflects Indigenous, African, European and Asian influences, combining tropical ingredients with aromatic herbs, warming spices and fiery chilies. Allspice, known locally as pimento, and Scotch Bonnet peppers are particularly characteristic of Jamaican cooking, alongside thyme, spring onions, garlic and ginger.
What Is Whole Roasted Jerk Cauliflower?
Jerk is one of Jamaica's most recognizable culinary traditions, traditionally associated with intensely seasoned meat cooked over fire or smoke. Whole Roasted Jerk Cauliflower is a modern plant-based interpretation inspired by those characteristic flavors. An entire cauliflower is coated in a homemade marinade of Scotch Bonnet chili, allspice, thyme, garlic, ginger, soy sauce and lime. Turmeric, fenugreek and a few drops of liquid smoke add my personal Via Veggie Vegan twist. Oven-roasted until deeply golden and tender inside, it becomes a wonderfully aromatic vegan centerpiece.
From my kitchen to your plate.
Jamaica – The Island of Bold Flavours
Jamaica is a Caribbean island famous for its vibrant culture, reggae music and distinctive culinary traditions. Jamaican cuisine combines Indigenous, African, European and Asian influences, creating dishes rich in herbs, chilies and aromatic spices. Allspice, locally known as pimento, is particularly important, alongside Scotch Bonnet peppers, thyme, garlic and ginger. From traditional jerk preparations to comforting sweet potato pudding, Jamaican cooking celebrates bold flavors and local ingredients.
What Are Jamaican Spiced Sweet Potatoes?
These Jamaican-inspired sweet potatoes are a creative Via Veggie Vegan interpretation rather than a specific traditional Jamaican dish. Thick sweet potato rounds are coated in olive oil, brown sugar, allspice, cinnamon, nutmeg and jerk seasoning before being roasted until tender and beautifully caramelized. A cool vegan yogurt dip with fresh lime, garlic, coriander and cumin balances their sweetness and spicy warmth. The result is a delicious combination of sweet, spicy, creamy and citrusy flavors.
From my kitchen to your plate.
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.
From my kitchen to your plate.
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.
From my kitchen to your plate.
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.
From my kitchen to your plate.
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.
From my kitchen to your plate.
China – A Culinary World of Regional DiversityChina has one of the world's most diverse culinary traditions, shaped by centuries of regional cooking techniques, ingredients and food culture. From delicate Cantonese preparations to the bold, spicy flavors of Sichuan and Hunan, vegetables play an important role in Chinese cuisine. Garlic, ginger, soy sauce and quick stir-frying techniques are especially familiar elements of Chinese home-style cooking.
What Is Suànróng Xīlánhuā?Suànróng Xīlánhuā (蒜蓉西兰花) literally means garlic broccoli. Traditionally, broccoli florets are briefly blanched or stir-fried with generous amounts of fresh garlic, creating a simple, aromatic vegetable dish. My Via Veggie Vegan version takes a different approach: an entire broccoli head is roasted with a glossy garlic-ginger glaze and served with water spinach, mung bean sprouts, sesame and coriander. The inspiration is Chinese; the whole-roasted presentation is my personal twist.
