In this guide, an Ethiopian chef shares some of the many vegan dishes that make up Ethiopia's unique cuisine.
This delicious chicken and spinach pie is the perfect comfort meal. It's full of flavor with the fresh herbs, and is a hearty meal to serve the whole family.
These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
Yachae Jeon 야채전, which literally translates to vegetable pancakes, are Korean vegetables pancakes that can easily be customised to your liking. For my version of Yachae jeon, I used a mix of zucchini, sweet potato, carrots, onions, and scallions but you can also use vegetables such as bell pepper, cabbage, etc.I also made my own dipping sauce to pair with this vegetable jeon or vegetable pancake.
Serve this as a dip with some veg and chopped up pita, or use on any of your favourite Greek foods.
This spicy Georgian stew is incredibly hearty, flavourful and very easy to make. A staple on tables throughout Georgia, this is sure to become on your favourites.
These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.
These extra thick and fluffy protein pancakes will be your new go-to pancake recipe. Top them with your favorites like berries, banana, peanut butter and maple syrup and dig on into a big weekend stack.
The Best Vegan Pierogi recipe makes tender dumplings that are stuffed with creamy, cheesy potatoes served with fried onions and vegan sour cream.
This vegan crunchwrap is INSANE! You can stuff this bad boy with whatever you like - I made it with sofritas tofu and cashew queso. SO GOOD! Favorite vegan recipe to date.
What is amaranth and its nutritional benefits? Plus, how to use and cook amaranth if you want to eat it.
Succulent vegan roast chicken "breasts" with seasonal roast veggies and a deliciously festive cranberry marinade.
When testing the recipe, I weighed out the flour and water. The dry weight measurements listed below are close approximations. If you feel that the dough is very sticky as you knead it, add about a tablespoon of flour and knead again. Continue adding more if the dough still feels very sticky. If you are doubling the recipe, use several tablespoons less water. If the dough is feeling dry after kneading for several minutes, gradually add a small drizzle of water.
These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Vegan Soyfree Recipe Nutfree option Glutenfree option
Vegan Portuguese custard tarts (pastel de nata) are delightful and really easy to put together. Silky smooth and creamy, fragrant with vanilla, filling encased in a crispy puff pastry.
Sweet, yeasted Polish pancakes. Makes 12 to 14 small pancakes. Serves 4.
Craving a crowd-pleasing dessert this holiday season that's easy on the effort yet big on flavor? Look no further than this baked Hawaiian mochi! It's a yummy treat – bouncy, not overly sweet, and simply divine.
Takes less than 10 minutes to make and only 6 ingredients for this healthy, dairy-free recipe.
Bulgur Tomato Pilaf—a healthy and delicious bulgur made with tomatoes, onions and olive oil. This easy Bulgur recipe is light and completely vegan.
This spicy Georgian stew is incredibly hearty, flavourful and very easy to make. A staple on tables throughout Georgia, this is sure to become on your favourites.
Learn how to cook the original Santorini tomato fritters. Simple recipe to create the most delicious Santorini tomatokeftedes from the comfort of your home!
Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. Potatoes, Zucchini, and Red onions tossed in a mixture of EVOO, garlic, parsley and spices, then roasted in saucy diced tomatoes. This is a healthy, vegan, text-book Mediterranean diet dish that can stand as a main course or served next to other entrees. See tips and suggestions in the notes.
My take on a healthier halva that’s higher in fibre and healthy fats. Made with only 4 main ingredients - a delicious treat that couldn't be easier to make!
This authentic Greek recipe has gotten a makeover and is better than ever. This vegan spanakopita is hands down the absolute best you've ever had!
Homemade fluffy steamed buns filled with mushrooms cooked in hoisin sauce. Enjoyed with some pickled carrots and cucumber plus some kimchi for extra texture and flavour! You can also opt to fill your gua bao with maple hoisin tofu instead of the mushrooms!
Simple 10-ingredient vegan parmesan that yields perfectly crispy, savory eggplant that pairs perfectly with red sauce and the pasta of your choice! A healthy filling dinner even picky eaters will love.
This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!
Introducing the tastiest gluten free & vegan Yorkshire puddings! With just a handful of simple ingredients, these Yorkshire Puddings are insanely easy to make!
This has got to be my favorite tart so far. In fact, if you want to make just one recipe, I would recommend this one as it's sure to satisfy the sweet tooth of everyone, vegan and non-vegan! It's light, creamy, aromatic, and indulgent, all at the same time. This recipe is great for anyone who'd like a creamy consistency of a vegan cheesecake but is allergic to cashews, as they are the main ingredient in a lot of no-bake recipes.
This okonomiyaki recipe is SO easy and fun to make! It's a frittata-like savory Japanese pancake with a cabbage hashbrown-like texture.
Learn how to make baked samosas the traditional way, or by taking a little shortcut with pre-made mini phyllo cups
This delicious, pillowy soft Turkish Flatbread is an easy, one-bowl-no-mixer recipe. It's perfect with hummus, tabouli, for wraps and more!
This luscious, vegan Parisian Flan is an elevated but underrated showstopper for all occasions. A perfect platform to celebrate that delicious vanilla bean who is ultimately the star of the show.
Baba Ganoush is a smokey, creamy, and flavorful Middle Eastern dip made with oven-roasted eggplant, tahini, garlic, and lemon juice. It's super easy to make, gluten-free, vegan, low-carb, and a delicious alternative to hummus!
Simple vegan ladyfingers, aka savoiardi sponge fingers. Ideal for trifle and tiramisu, or just for dunking in coffee!
As far as we're concerned, these are the best potato kugels! JOY of KOSHER recommends them as cups for maximum crunch, but a casserole dish works well too.
FrançaisMahjouba is one of the most popular street foods in Algeria. It is a sort of a pancake/crepe made of semolina, filled with a mixture of cooked onion & tomatoes. I love it served with a …
These extra thick and fluffy protein pancakes will be your new go-to pancake recipe. Top them with your favorites like berries, banana, peanut butter and maple syrup and dig on into a big weekend stack.
Fluffy and moist bakery-style pistachio muffins with pistachio crumble topping and vanilla glaze. Made without eggs or dairy, these vegan muffins are quick and easy to make with just 20 minutes of active prep time.
A crunchy cookie flavoured with cardamom, cinnamon and tahini. I created these tahini cardamom cookies especially for Eid (which is this Sunday/Monday depending on the sighting of the moon). This is the third year in a row where I make a cookie recipe to celebrate Eid. A couple of years ago I made my healthified Kleicha/date cookies recipe (which is probably my favourite recipe on the blog to date!) and last year I made another version of cardamom cookies without the tahini and with a few different variations, but still equally as delicious! I used tahini instead of oil to add lots of goodness and flavour making these tahini cardamom cookies oil-free. They’re also vegan (no eggs, milk or butter) …
Creamy Coconut Eggplant Curry
Storing, cooking, using millet...here's everything you need to know about this delicate grain!
Matzoh ball soup is just the beginning.
