Vegetarian Kabuli Pulao (Afghan Rice)
Kabuli Pulao is the Afghan celebration dish. This is a vegan and vegetarian version of Afghanistan’s spice-infused, complex, and richly fragrant rice pilaf.
Kabuli Pulao is the Afghan celebration dish. This is a vegan and vegetarian version of Afghanistan’s spice-infused, complex, and richly fragrant rice pilaf.
A savoury plant-based take on Asian fish ball noodles. Quick and easy with five ingredients and ready in 30 minutes. Perfect for a vegan lunch or side dish.
Bok choy miso soup is a quick way to use up leafy greens in a light yet flavourful soup. And you get a hit of savoury, fermented probiotic goodness to boot!
This vegan spinach artichoke dip may be dairy free, but it doesn’t sacrifice creaminess or flavour. No nuts or “healthy” substitutions!
Make adzuki bean paste in the Instant Pot or stove with only sugar and beans. Red bean paste is called anko in Japanese, dousha in Chinese, or danpat in Korean.
This is my family’s favourite hot pot dipping sauce. It can be easily customized to your own taste. Easy to whip up while you wait for the hot pot to boil!
Yubuchobap are Korean fried bean curd pockets stuffed with sushi rice, basically the Korean version of inari. Sweet, savoury, sour, and addictive. Easy to make!
German Cucumber Salad (Gurkensalat) is an easy way to use up your cucumbers. This beloved German side dish features a vinegar dressing and lots of fresh dill.
Rich and nutty roasted sesame paste is a staple of Japanese and Chinese cuisine, where it’s called Neri Goma or Zhi Ma Jiang. Made from just one ingredient!
This bouncy vegan sashimi is made by marinating konjac (Japanese yam cake). It’s perfect for nigiri, sushi rolls, donburi, gunkan maki, poke bowls, and more.