Pani Walalu (Sri Lankan New Year Sweet)

Sinking your teeth into Pani Walalu is a textural delight as much as it is a flavourful sensation. Crispy and sweet on the outside, soft and slightly savoury on the inside, these fermented urad dal sweets are an unusual but extremely satisfying treat. They are...

Tahdig-Inspired Crispy Saffron Rice

Tahdig is a culinary highlight of Persian cooking. Perfectly steamed rice made better by giving it an incredibly crispy bottom layer. Traditionally, it's made with butter and/or yoghurt, but I've always been craving a naturally plant-based version of this crispy rice....

How to Bloom Saffron

Measured by weight, saffron is valued more than gold. It takes 75,000 blossoms to produce 1 pound of saffron, and each individual stigma needs to be picked by hand at the prime of its season. Add to the the intense aroma and flavour of saffron and it's no surprise...

Rishta bil Adas (Lebanese Pasta & Lentil Soup)

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...

Keshek el Fouqara (Lebanese Bulgur Cheese)

Keshek el Fouqara (literally "poor man's cheese") is an ancient Lebanese recipe developed by farmers who were too poor to afford a goat to make dairy products. Instead, they soaked and fermented bulgur until it developed cheese-like flavours. A popular recipe until...

Any Legume Pancakes

I'm determined that legumes need to play a more central role in our daily diet. They are a powerhouse, both nutritionally as well as in their contribution to nature (more on that below), and by simply choosing to eat them, we can support their diversity and those who...

Xingren Doufu (Chinese Almond Tofu)

As an Amazon Associate I receive a small commission from affiliate links on this page.Despite being called "Almond Tofu", Xingren Doufu is traditionally not made with almonds at all. The reason for this is a simple linguistic confusion. The mandarin words Xing Ren are...

Sprouted Legumes

Sprouting legumes is the easiest way to appreciate that they are in fact dormant seeds ready to burst into life. All it takes is a little care and attention and each legume is underway to essentially grow into its own plant. But sprouting has more benefits than a...

Adas Bil Hamod (Lebanese Lentil & Lemon Soup)

During my quest to explore traditional plant-based dishes from around the world, I’ve come to appreciate how even the most humble ingredients can be elevated by ingenious techniques. At first glance, the Lebanese Adas Bil Hamod appears to be a simple lentil soup....

Uttapam (Indian Rice & Lentil Pancakes)

Just like Idli and Dosa, Uttapam is made from a fermented batter of rice and lentils (urad dal). However, rather than steamed in trays or spread out thinly in a pan, it is fried into a thick, fluffy pancake and topped with aromatics like onion, chillis, tomatoes and...

Chickpea Yogurt

Making yogurt out of chickpeas does not quite sound like the dairy alternative we’ve all been hoping for. But it ticks a few important boxes. It’s soy- and nut-free, a natural source of protein and also probiotic. All of this makes a combination that’s not easy to...

Kuru Fasulye (White Bean Stew)

Contrary to belief, the national dish of Turkey is not Kebab, Lahmacun or Menemen. Instead, many locals will name Kuru Fasulye, a fiery stew of white beans that have been slow-cooked in a rich tomato, pepper and chilli broth. Although you’ll often find Kuru Fasulye...

Recipes

Leftover Garlic, Onion & Herb Paste