Hermann
Dosa is a beloved South Indian staple that has become a global favorite for its delicious flavor and versatility. This thin, crispy pancake is made from a fermented batter of rice and urad dal (black lentils), offering a delightful combination of tangy taste and crispy texture. Dosa is traditionally served for breakfast alongside a variety of accompaniments like chutneys, sambar or a spicy potato filling, but it makes a great meal any time of the day.
Ajo Blanco, often referred to as “white gazpacho,” is a refreshing and creamy cold soup from the Andalusian region of Spain. This traditional dish is made from a blend of blanched almonds, bread, garlic, olive oil, and vinegar, resulting in a velvety texture and a delicate, nutty flavor. Perfect for hot summer days.
Mhajeb, also known as Mhadjeb or Mahdjouba, is a traditional Algerian flatbread filled with a savory mixture of caramelized onions, tomatoes, and spices. This delicious and satisfying dish is a staple in Algerian cuisine, often enjoyed as a street food snack or as a light meal at home. With a golden exterior and flavorful filling, Mhajeb is a popular treat that showcases the rich culinary traditions of North Africa.
Pappa al Pomodoro is a classic Italian soup that hails from the heart of Tuscany, known for its comforting flavors and simple, rustic ingredients. This hearty dish is made with ripe tomatoes, stale bread, garlic, olive oil, and fresh basil, simmered together to create a thick, flavorful soup that embodies the essence of Italian cuisine and just happens to be naturally vegan. It’s perfect for using up leftover bread and tomatoes, transforming them into a delicious, satisfying meal.
If you’re a fan of South Indian cuisine, you’re in for a treat! Kuzhi Paniyaram (also called Paddu or Appe) is a fun South Indian snack or breakfast that combines the flavours of fermented rice and urad dal batter with a tempering of spices and aromatics. This bite-sized, savoury delicacy is traditionally cooked in a special paniyaram pan, resulting in a crispy exterior and a soft, fluffy interior. Kuzhi Panivaram is perfect for breakfast, a light meal, or as a delightful tea-time snack and just happens to be naturally vegan.
Çiğ Köfte, also known as “raw meatballs,” is a tantalising Turkish dish that has captivated taste buds for centuries. Originating from the southeastern regions of Türkiye, this unique delicacy traditionally featured raw meat mixed with bulgur and a medley of spices. However, since the use of raw meat was banned by the Turkish Health Ministry, vendors started using bulgur and walnuts instead, turning Çiğ Köfte into a popular, naturally vegan street food.
Ndengu, also known as green grams or mung beans, is a cherished dish in Kenyan cuisine. This nutritious stew, rich in protein and fibre, is typically simmered with tomatoes, onions, garlic and an aromatic mix of spices. Often enjoyed with rice, Chapati or Ugali, Ndengu is a versatile and hearty meal and a staple in many Kenyan household.
Potaje de Garbanzos has its roots in Spain’s rural cuisine, where cheap and easily available ingredients were turned into a nourishing meal. The lack of expensive animal proteins meant that the dish was also suitable for religious fasting periods, which made it a popular staple during Lent. Over time, it reached the kitchens of all economic classes, where it began to transform into countless variations and became a symbol of home-cooked comfort food. It’s the kind of dish many remember fondly as the one their grandmother would prepare on a weekend.
Across the African Great Lakes region, you’ll find versions of Ugali. Most parts of Tanzania and Kenya share the same name for it, while it’s known as Sadza in Zimbabwe. The Malawian version is called Nsima and was even added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
Pasta has long been a staple of Levantine cuisine, where it has found its way into rice and lentil dishes, and even desserts. It has the ability to lift a humble meal of lentils into a complete protein, and makes it incredibly fun to eat. Rishta bil Adas is one of these dishes. It’s a comforting lentil soup that gets its rich flavour from carefully caramelised onions, a few spices and fresh coriander. By cooking the lentils together in the same pan, they impart their hearty flavour and turn the liquid into a wholesome broth.