Spanish Patatas a lo Pobre
Patatas a lo Pobre is a traditional Andalusian way of preparing potatoes with peppers, onion and garlic. Done in under thirty minutes.
Italian Pangrattato (Poor man’s Parmesan)
Looking for an easy vegan replacement for parmesan cheese? Try Pangrattato, also known as ‘poor man’s parmesan’ and traditional to Italian cuisine.
Olla Gitana (Spanish Chickpea Stew with Pear)
This vegan chickpea stew is traditional to Murcia. It has chickpeas, pumpkin, some veggies and … a surprising though not-so-secret ingredient. Because we are about to tell you.
Djiendja Bierie (Surinamese Ginger Beer)
Ginger beer is sold in cans in supermarkets. The better version can be found in Caribbean restaurants where they make it themselves. But the superlative of all is when you make it yourself. You decide on the sweetness, you decide on the spiciness. But how to make ginger beer? Read on and we’ll show you that it is not difficult at all!
Trinidad Doubles (Chickpea Curry with Fried Bread)
This Trinidad Doubles Recipe is a traditional vegan breakfast, dinner or snack from Trinidad and Tobago: chickpea curry eaten with barras, a type of fried bread.
Galayet Bandora (Jordanian Tomato Dip)
Frying pan tomatoes, that’s the literal translation of Galayet Bandora. And apart from a few extra spices, that’s it indeed. No need to do much more if it’s already good. Don’t fix it if it ain’t broken.
Tombet (Majorcan Layered Oven Dish)
With the many different languages spoken in Spain, it’s often immediately clear where a specific dish comes from. In Majorca they call this oven veggie dish Tombet. The dish consists of veggies, veggies, more veggies and if you call a potato a vegetable even more veggies. And of course, all baked in olive oil.
Ensalada de Trampó (Majorcan Side Salad)
Some ingredients are so good and go so well together that they don’t need much work. This salad is fresh, easy and thus perfect as a side. Ensalada de Trampó: Cut, mix and enjoy!
Coca de Trampó (Majorcan Flatbread with Pepper and Tomato)
Coca is a pizza-like dish found throughout Western Spain. This Coca de Trampó recipe is from Majorca. It’s a flatbread bottom with veggies that we also know from the Majorcan Trampó salad.
Lebanese Malfouf Salad (Chopped Cabbage with Mint)
Levantine cuisine can be difficult, especially when it comes to getting your hands on all of the ingredients outside of the Levant. This tasty Lebanese Malfouf Salad however, needs nothing more than some basic ingredients and 10 minutes of your time, without sacrificing taste. The combination of cabbage and mint is so surprising, that no more fuzz is needed.
Spanish Samfaina (Catalonian version of Ratatouille)
Plant-based has always been a thing… We say it so often that we decided to build this entire website around it! It happens quite a bit that we find plant-based recipes from different cultures that are very much alike. Sometimes by influence, sometimes because the combination just makes sense. The vegetables of this Catalan dish are found in French ratatouille as well. The Catalonians call it Samfaina, which translates into ‘symphony’.
Maharage (Tanzanian Kidney Beans in Coconut Milk)
Maharage is a popular staple food in both Kenya and Tanzania. That explains why Maharage sometimes is called Kenyan and sometimes Tanzanian. In either case though, it is a very simple dish made primarily out of beans.
Cashew Piri Piri (Mozambican Cashew Nuts)
Portuguese influence on Mozambican cuisine is heavy, just like Mozambican influence on Portuguese cuisine. The best known example of that influence, is Piri-Piri. Among Piri-Piri there’s chicken piri-piri, but there is so much more (that is so much more vegan as well :-)). Today it’s snack time: we make Cashew Piri-Piri!
Salvitxada & Calçots (Scallions with Almond and Tomato Dip)
Salvvitxcada is the name of the sauce that the Catalan serve with calçots, a species of scallions that is typical for Catalonia. But you could easily replace the calçots with normal scallions. It’s the Salvitxcada that makes the dish!
Ajoblanco (Spanish White Gazpacho)
Ajoblanco is often referred to as white gazpacho, since – just like it’s red sibling – it is a traditional Spanish cold soup. The Ajoblanco recipe is based on almonds, making it soft and creamy.