Traditional plant-based
recipes from around the world
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Hóng Yóu (Sichuan Chili Oil)
This Sichuan chili oil follows tradition for a pure ruby-red oil with an aromatic depth and medium kick—perfect for noodles, dumplings and stir-fries.
Zhingyalov Hats (Armenian Stuffed Flatbreads)
Zhingyalov Hats is an Armenian flatbread filled with fresh herbs and greens. Soft, golden dough wraps a vibrant, herby center—perfect for a homemade bite!
Mutabal (Middle Eastern Smoky Eggplant & Tahini Dip)
Mutabal, a smoky Middle Eastern dip, mixes grilled eggplants with tahini, garlic and lemon. Perfect with pita or as a side, it’s easy, healthy and delicious.
Kecap Manis (Indonesian Sweet Soy Sauce)
This Indonesian sweet soy sauce blends sweet and savory flavors, perfect for stir-fries, marinades and grilled veg. Easy to make with soy sauce and palm sugar.
Hi there, I’m Julius, a filmmaker turned recipe creator.
I’m on a mission to share an unprocessed, more natural approach to plant-based food that supports the health of both people and the planet.
LATEST ON YOUTUBE
Ep. 4 Vegan Cultures in Tuscany
For my second episode in Tuscany, I’m diving deeper into the region’s culinary traditions. Street food chickpea pancakes, classics like Ribollita and unseen Tuscan trattoria dishes like Fagioli all’Uccelletto