From my kitchen to your plate.
Pakistan – A Rich Tradition of Aromatic Home CookingPakistan's diverse culinary traditions feature fragrant spices, fresh vegetables, lentils, breads and richly seasoned curries. Everyday dishes often combine simple ingredients with carefully developed layers of flavour. Potatoes, cauliflower and spinach are familiar ingredients in Pakistani home cooking, while flatbreads such as naan and roti are popular accompaniments to vegetable curries.
What Is Aloo Gobi Palak?The name describes the three main ingredients: aloo means potato, gobi means cauliflower and palak means spinach. Aloo Gobi and Aloo Palak are both familiar vegetable preparations across Pakistan and the wider Indian subcontinent. This Via Veggie Vegan recipe combines all three vegetables in a fragrant tomato-based masala with cumin, coriander, turmeric, ginger, garlic and chilli. Homemade Garlic Naan, brushed with vegan butter and fresh garlic, completes this comforting plant-based interpretation.
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Myanmar – Aromatic Curries and the Art of Si PyanMyanmar, also known as Burma, is a Southeast Asian country with a diverse culinary heritage shaped by regional traditions and neighbouring food cultures. Onion, garlic, ginger, turmeric and chili are important ingredients in many Burmese curries. A characteristic technique in several Burmese curry preparations is known as si pyan, often translated as "the oil returns". As the curry cooks and moisture evaporates, the seasoned oil becomes visible again, signalling that the sauce has reduced and its flavours have concentrated.
What Is Aloo Hin?Aloo Hin is a Burmese-style potato curry. The name combines aloo, meaning potato, with hin, a Burmese term for curry or a cooked dish. Traditional preparations vary, but potatoes are commonly cooked with aromatic ingredients and spices until tender and well coated in the sauce. My Via Veggie Vegan version takes a deliberately creative approach by replacing ordinary potato pieces with slow-baked Hasselback potatoes. Black mustard seeds, mustard oil, sesame oil, vegan fish sauce and a garnish of coriander, sesame seeds and fresh tomato complete this fully plant-based, Burmese-inspired interpretation.
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Bosnia & Herzegovina – A Country of Rich Balkan Food TraditionsBosnia & Herzegovina lies in southeastern Europe on the Balkan Peninsula. Its cuisine reflects a long history of cultural exchange, including Ottoman, Central European and Mediterranean influences. Traditional home cooking often features vegetables, grains, legumes, aromatic seasonings and slow-cooked dishes. Stuffed vegetables are particularly characteristic of the region, with peppers, cabbage leaves, onions and zucchini frequently used as edible containers for savory fillings. These dishes are closely associated with family kitchens, hospitality and comforting meals shared around the table.
What Are Punjene Tikvice or Dolma od Tikvica?Punjene Tikvice literally means stuffed zucchini, while Dolma od Tikvica refers to zucchini prepared in the wider tradition of stuffed vegetables known as dolma. Bosnian versions are commonly filled with minced meat, rice, onion and spices, then gently cooked in a tomato-based sauce. Some preparations use thick, hollowed-out zucchini cylinders, while others use zucchini halves or boats. My Via Veggie Vegan version follows the latter approach: the zucchini are halved lengthwise and filled with soy mince instead of beef. The traditional rice is omitted, and crispy oven-roasted potato slices provide a delicious accompaniment. Vegan sour cream replaces the dairy-based topping, creating a completely plant-based interpretation of this comforting Balkan favorite.
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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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Eritrea – A Culinary Heritage of Spices and Shared TraditionsLocated in the Horn of Africa along the Red Sea, Eritrea has a diverse culinary heritage shaped by regional traditions, agriculture and centuries of cultural exchange. Aromatic spices, lentils, vegetables and richly flavoured stews play an important role in Eritrean cooking. Many traditional dishes are served with Injera, a soft, fermented flatbread that forms the foundation of a shared meal. Berbere, a distinctive chilli-based spice blend, is one of the country's most characteristic seasonings.
Zigni – Eritrea's Rich and Spicy Traditional StewZigni is one of Eritrea's best-known traditional dishes, typically prepared with beef simmered in a deeply flavoured tomato and onion sauce seasoned with Berbere. The generous quantity of slowly cooked onions creates natural sweetness and richness, while the spice mixture adds warmth, heat and complexity. My Via Veggie Vegan version replaces beef with plant-based steak strips and traditional spiced butter with vegan butter. Fresh tomatoes, homemade Berbere-inspired spices, plum syrup and a small piece of dark chocolate give the sauce its own deliciously intense character.
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.
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Hungary – The Land of Paprika and Hearty Comfort FoodHungary is a Central European country with a rich culinary heritage shaped by agricultural traditions, regional influences and a deep appreciation for warming, satisfying food. Hungarian cuisine is particularly famous for its generous use of paprika, onions, peppers and slow-cooked dishes. From the banks of the Danube to the vast Hungarian Great Plain, traditional cooking reflects a love of bold flavours, nourishing meals and hospitality. Goulash, paprikash and various dumpling dishes are among the country's best-known culinary specialities.
Goulash and Galuska – A Hungarian-Inspired CombinationGulyás, commonly known internationally as goulash, originated in Hungary and is traditionally associated with the cooking of cattle herders. In Hungary, gulyás is usually a substantial soup, while thicker paprika-based meat stews are more closely related to pörkölt. This Via Veggie Vegan version follows the familiar international interpretation of a thick, hearty goulash, replacing meat with a plant-based alternative. It is served with Galuska, also known as nokedli, small Hungarian dumplings traditionally made with flour, water and eggs. My egg-free version uses sparkling water, Kala Namak and a little turmeric to create deliciously tender dumplings without animal ingredients.
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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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Cyprus – An Island of Mediterranean Flavours
Located in the eastern Mediterranean, Cyprus has a rich culinary heritage shaped by its geography, agricultural traditions and centuries of cultural exchange. Fresh vegetables, olive oil, herbs, citrus fruits and legumes are essential ingredients in everyday cooking. Family meals often celebrate seasonal produce and dishes designed to be shared around the table.
Patates tou Fournou – Traditional Cypriot Oven Potatoes
Patates tou Fournou (Πατάτες του Φούρνου) literally means oven potatoes. Unlike ordinary roasted potatoes, this traditional Cypriot speciality is slowly cooked with olive oil, aromatic oregano, tomatoes, onions and a little liquid. The potatoes first become tender through gentle steaming and braising before developing beautifully golden edges during the final uncovered roasting stage. A wonderfully rustic Mediterranean dish that is naturally vegan when prepared with vegetable stock.
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.
Uruguay – A Small Country with a Big Grilling Tradition
Uruguay lies on the Atlantic coast of southeastern South America, between Argentina and Brazil. Its food culture has been shaped by cattle ranching, European immigration and the traditions of the Río de la Plata region. Asado, the preparation of food over a grill or open fire, is deeply rooted in Uruguayan social life. Sharing grilled food with family and friends is about much more than eating: it is an important expression of hospitality and community.
What Is Churrasco con Papas Fritas y Chimichurri?
Churrasco generally refers to a steak, often grilled or pan-seared, while papas fritas are French fries. Chimichurri is a fragrant condiment associated with the Río de la Plata region, especially Uruguay and Argentina. It traditionally combines chopped parsley, garlic, oregano, vinegar and oil, sometimes with chili. This Via Veggie Vegan version replaces beef with plant-based steak, uses oven-baked sweet potato fries instead of conventional potato fries and adds fresh tomato to the chimichurri. Vegan Parmesan provides a final savory touch. It is a contemporary vegan interpretation of a familiar steak-and-fries combination rather than a traditional Uruguayan recipe.
From my kitchen to your plate.
Mongolia – A Land of Endless Steppes and Nomadic Traditions
Mongolia is a landlocked country in East Asia, situated between Russia and China. Its vast landscapes include grasslands, mountains, deserts and freshwater lakes. Traditional Mongolian cuisine has been shaped by the country's continental climate and long history of nomadic pastoralism. Meat, dairy products and wheat-based foods have historically played important roles, while vegetables and other ingredients have become increasingly accessible through trade and changing food cultures. Hearty noodle dishes, dumplings and warming meals reflect the practical cooking traditions of a country known for its extraordinary landscapes and hospitality.
What Is Tsuivan?
Tsuivan is a traditional Mongolian dish made with wheat noodles, meat and vegetables. One of its defining features is the cooking technique: freshly prepared noodles are placed over the meat and vegetables and steamed in the covered pan before everything is mixed together. This Via Veggie Vegan version takes a different approach, using ready-made Japanese udon noodles, plant-based beef-style strips and a tomato-based vegetable sauce. Rosemary, thyme, parsley and vegan cheese introduce additional fusion influences. It is therefore a Mongolian-inspired vegan interpretation rather than a traditional preparation of Tsuivan.
From my kitchen to your plate.
Libya – A North African Country of Mediterranean and Desert Traditions
Libya is a North African country bordering the Mediterranean Sea, with a culinary heritage shaped by Amazigh, Arab, Mediterranean and historical Ottoman influences. Its cuisine combines grains, vegetables, legumes, meat and aromatic spices, with dishes varying across regions and households. Tomatoes, garlic, chilies, olive oil and warming spice blends feature prominently in many Libyan preparations. Pasta also holds an important place in everyday cooking, reflecting the country's long history of Mediterranean cultural exchange.
What Is Mbakbaka?
Mbakbaka, also written Imbakbaka, is a popular Libyan one-pot pasta dish traditionally prepared by simmering dry pasta directly in a seasoned tomato-based broth. Unlike conventional pasta recipes, the noodles absorb the flavors of the sauce while releasing starch, creating a rich consistency somewhere between pasta and stew. Many versions contain lamb, beef or chicken, while the spices and vegetables vary between families. This Via Veggie Vegan interpretation replaces meat with plant-based mince and uses a homemade Bzaar-inspired spice blend. Fresh parsley, lemon juice and vegan grated cheese complete this hearty, spicy dish.
From my kitchen to your plate.
Italy – A Culinary Journey to Puglia
Italy is celebrated for its remarkable regional cuisine, where traditional recipes reflect local ingredients, history and culinary creativity. In the southern region of Puglia, olive oil, tomatoes, garlic, chili and pasta are essential ingredients. Bari, the region's lively coastal capital, is particularly famous for its distinctive pasta traditions and vibrant street-food culture.
What Are Spaghetti all’Assassina?
Spaghetti all’Assassina, meaning “Assassin’s Spaghetti,” originated in Bari and became known for a cooking technique that breaks the usual pasta rules. Instead of boiling spaghetti separately, the dry pasta is toasted directly in a hot frying pan with tomato sauce, garlic and chili. Hot tomato broth is gradually added and allowed to evaporate, creating deeply concentrated flavors and characteristic crispy, lightly charred patches. The traditional basic recipe is naturally vegan, making it a perfect addition to Via Veggie Vegan.
From my kitchen to your plate.
Israel – A Crossroads of Culinary Traditions
Located on the eastern Mediterranean, Israel has a diverse food culture shaped by Jewish communities from around the world and the culinary traditions of the wider Middle East. Markets, bakeries and street-food stalls offer fresh vegetable salads, aromatic flatbreads, hummus, tahini and falafel. Tel Aviv is particularly known for its lively food scene, where regional traditions and contemporary cooking meet.
What Are Falafel with Hummus and Israeli Salad?
Falafel are crispy fried balls or patties made from soaked chickpeas, fava beans or both, seasoned with herbs and spices. Their origins are often associated with Egypt, and they have become popular throughout the Middle East, including Palestinian and Israeli cuisine. Served with creamy hummus and a finely chopped tomato-cucumber salad, they create a satisfying combination of textures and flavors. This naturally vegan version celebrates a classic Middle Eastern combination with plenty of garlic, cumin and coriander.
From my kitchen to your plate.
Iran – A Land of Poetry, History and Persian Flavours
Iran, historically known as Persia, has one of the world's oldest and most fascinating culinary traditions. Persian cuisine celebrates fresh herbs, fragrant spices, seasonal vegetables and a delicate balance of sweet and sour flavors. From bustling bazaars to traditional family kitchens, food is deeply connected to hospitality, culture and centuries of history.
What Is Salad-e Shirazi?
Salad-e Shirazi takes its name from Shiraz, a historic city in southern Iran famous for its poetry, gardens and cultural heritage. This refreshing Persian salad traditionally combines finely diced cucumber, tomatoes and onion with dried mint and a tangy dressing made with ab-ghooreh, the juice of unripe grapes. My version uses fresh lime juice instead, with garlic, sumac and harissa for an extra kick. Served in crisp romaine lettuce boats, it becomes a colorful little dish that's naturally vegan.
From my kitchen to your plate.
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.
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.
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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Germany – Where the Broiler Became an East German IconGermany's regional food culture reflects a fascinating mix of traditions and historical influences. During the years of the German Democratic Republic (DDR), the word Broiler became an everyday term for roast chicken. Borrowed from English, where broiling refers to cooking with intense direct heat and broiler also describes a chicken raised for meat, the term became firmly established in East German food culture. Goldbroiler restaurants and takeaway counters helped turn the dish into a familiar DDR favorite.
What Is a Goldbroiler?A Goldbroiler is a seasoned roast chicken with a characteristic golden-brown skin. Its popularity grew in the DDR during the 1960s, when poultry production and dedicated chicken restaurants expanded. My vegan version replaces the chicken with a plant-based alternative and recreates the crispy skin using seasoned rice paper. Homemade fries, white cabbage coleslaw and espresso ketchup complete this nostalgic East German-inspired meal.
From my kitchen to your plate.
Andorra – A Tiny Mountain Country with Hearty Culinary TraditionsNestled high in the Pyrenees between France and Spain, Andorra is one of Europe's smallest countries. Its mountain cuisine reflects centuries of Catalan influence, cold winters and a love of simple, nourishing ingredients. Potatoes, cabbage, beans and rustic vegetable dishes have long been staples of traditional Andorran cooking.
What Is Trinxat?Trinxat is one of the best-known traditional dishes of Andorra and the Catalan Pyrenees. Its name comes from the Catalan word meaning chopped or mashed. Traditionally prepared with potatoes, winter cabbage and pork fat or bacon, the mixture is pressed into a thick, tortilla-like cake and pan-fried until beautifully golden. The result is a wonderful contrast between a crispy exterior and a soft, comforting centre. This vegan version replaces the bacon with plant-based ham, uses aromatic mustard oil and finishes in the oven rather than the frying pan.
From my kitchen to your plate.
Tanzania – A Country of Vibrant Street Food Tanzania is an East African country known for its diverse landscapes, rich cultural heritage and lively food culture. From bustling city markets to roadside food stalls, affordable and satisfying street food plays an important role in everyday life.
What Is Chipsi Mayai? Chipsi Mayai is a popular Tanzanian street food made by cooking French fries directly into beaten eggs. The name combines the Swahili words for fries and eggs. Traditionally pan-fried and often served with fresh salad or chili sauce, this simple dish becomes a vegan oven-baked version with chickpea flour, soy yogurt and Kala Namak.
From my kitchen to your plate.
Afghanistan – A Country of Hospitality and Rich Culinary TraditionsAfghanistan lies at the crossroads of Central and South Asia, and its cuisine reflects centuries of cultural exchange. Fragrant spices, fresh herbs, vegetables, flatbreads and yogurt-based accompaniments play important roles in Afghan cooking, where sharing food is an expression of hospitality.
What Is Borani Kadoo?Borani Kadoo is an Afghan pumpkin dish featuring tender pumpkin cooked in a richly seasoned tomato sauce and served with garlic yogurt. Kadoo refers to pumpkin or squash, while borani describes a family of vegetable dishes accompanied by yogurt. The contrast between sweet pumpkin, savory tomato sauce and cool, tangy yogurt makes this dish particularly memorable. My version replaces dairy yogurt with a plant-based Chaka-inspired sauce and adds a few Via Veggie Vegan touches.
