Bean Tempe Orek: A vibrant Indonesian dish with golden-roasted tempeh, green beans, and a sweet-savory tamarind-kecap manis sauce. Protein-packed!
Sides
İmam Bayıldı (Turkish Stuffed Eggplants)
A Turkish plant-based dish of tender roasted eggplants stuffed with tomatoes, onions, garlic and peppers, slow-cooked perfectly.
Şehriyeli Pilav (Turkish Rice with Orzo)
Şehriyeli Pilav combines fluffy rice with golden orzo for a rich, nutty flavor. Easy to make, it pairs perfectly with mains like beans or braised eggplants.
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.
Çiğ Köfte (Turkish Bulgur Balls)
Çiğ Köfte, a Turkish dish from southeastern Türkiye, combines bulgur, walnuts, and spices. Once made with raw meat, it’s now a popular vegan street food.
Kenyan Chapati
Kenyan Chapati are a beloved staple in Kenyan cuisine, renowned for their soft, flaky texture and rich flavour. This flatbread, with its origins in Indian cuisine, has been warmly embraced and adapted by Kenyan cooks, making it a common accompaniment to various dishes such as stews, curries, and vegetables. The preparation of chapati involves kneading dough made from wheat flour, water and oil, which is then rolled into thin layers and cooked on a hot griddle until golden brown.
Ugali (Tanzanian Maize Meal)
Ugali, a staple in East African cuisine, is a cornmeal dish made with Tanzanian Maize Meal. This guide helps you master its perfect texture.
Tahdig-Inspired Crispy Saffron Rice
Crispy, golden and aromatic, this Tahdig-inspired saffron rice is the perfect side dish to any Persian meal. This dairy-free version of the classic Persian dish offers a beautiful contrast between fluffy, fragrant saffron rice and a perfectly crisped crust at the bottom. With its vibrant color and irresistible crunch, it turns a simple rice recipe into an unforgettable centerpiece.
Idli Sambar with Coconut Chutney
Idli are steamed rice cakes made from fermented rice and lentils. A South Indian specialty, Idli Sambar is a wholesome dish for breakfast, lunch or dinner.
Kartoffelsalat (German Potato Salad)
Schwäbischer Kartoffelsalat, or Swabian potato salad, is a traditional German dish from the Swabia region of southwest Germany. This classic salad features tender sliced potatoes dressed in a light and tangy vinaigrette made from vinegar, oil, and broth, with subtle hints of mustard and fresh chives. Unlike other potato salads, the Schwäbischer Kartoffelsalat skips the mayonnaise, making it a healthier and lighter option perfect for picnics, barbecues, or as a side dish for various meals.
Gochujang Yachaejeon (Gochujang-Flavored Vegetable Pancakes)
Gochujang Yachaejeon is a flavorful twist on the classic Korean vegetable pancake, blending the savory taste of traditional yachaejeon with the spicy kick of gochujang, a fermented red chili paste. This Korean-style pancake is packed with a variety of fresh vegetables like courgette, carrots, and onions, all bound together with a light, crispy batter. The addition of gochujang not only adds a spicy depth of flavor but also gives the pancake a beautiful, rich color. Perfect as an appetizer, snack, or side dish, Gochujang Yachaejeon is a delicious way to enjoy the vibrant flavors of Korean cuisine.
Christmas Tabbouleh
This is not a traditional tabbouleh, but rather a tabbouleh-inspired salad to be served alongside the Pumpkin Kibbeh and Stuffed Grape Leaves for a festive Christmas spread. That way, it offers a bright and refreshing contrast to the heartier dishes.
Lebanese Stuffed Grape Leaves (Warak Enab)
These Lebanese Stuffed Grape Leaves make a fun Christmas starter, served on individual plates with a drizzle of olive oil, or on a platter in the middle of the table. They are called Warak Enab, which literally translates to grape leaves, and are traditionally filled with either a mix of rice and meat or, like in this recipe, with rice and plenty of aromatics.
Vegan Saag Paneer
A vegan Saag Paneer, with a handful of wild garlic – my favourite way to use up the abundance of fresh spinach that spring brings along.
Sourdough Flatbreads
Sourdough Flatbreads with an aromatic oil.
Tender Beans with Herbs & Tahini
Cooked like this, these beans make a wonderful side, or add substance to a salad or soup, but I served them with a tangy herb dressing and a mustardy tahini sauce with dijon mustard and tahini. Very much inspired by Noor Murad’s wonderful green bean recipe in Ottolenghi’s Shelf Love (by the way a beautifully unconfined book to learn more about the art of layering flavours in true Ottolenghi style).
Garlic & Olive Oil Mashed Potatoes
Vegan mashed potatoes with roasted garlic, olive oil and a crispy sage topping, with carbon-neutral potatoes.
Roasted Shallots on Slow-Cooked Butter Beans
Why use five shallots when one onion works? They may be small, but roasted shallots adding sweetness to tender, slow-cooked butter beans.