Vegan Moqueca

Vegan Moqueca

Plant-based living is sweeping the world, and where traditional recipes were once considered sacrosanct, many are now open to adapting fish and meat-based recipes to plant-based. So here is moqueca veganised! I was a bit nervous about adapting this recipe because these traditional recipes are…

Khoresht Fesenjan (Walnut and Pomegranate Curry)

Khoresht Fesenjan (Walnut and Pomegranate Curry)

Khoresht Fesenjan Khoresht Fesenjan originates from the Caspian region of Iran and is as old as the Persian people. It’s traditionally cooked with duck or chicken, but vegans around the world have adopted this and made it their own. The sauce is definitely one to…

Cambodian Curry- Tempeh & Mixed Potato

Cambodian Curry- Tempeh & Mixed Potato

Cambodian Curry – With Tempeh and Potatoes We’re now back in Asia to veganise a traditional yellow Cambodian curry, known as Kari sach moan – or chicken curry. We’re hijacking two principles here: using tempeh, which is Indonesian, and implanting it in favour of chicken.…

Vietnamese Curry with Tofu & Sweet Potato

Vietnamese Curry with Tofu & Sweet Potato

Vietnamese Curry – An Ode to Lemongrass If you’re a fan of lemongrass, you’re going to love this dish! This adapted Vietnamese curry is traditionally made with chicken and known as Càri Gà. Vietnamese cooking involves using a spice known as annatto, which according to…

Burmese Curry – Mixed Vegetables

Burmese Curry – Mixed Vegetables

This dish is adapted from traditional Burmese chicken curries. Like all Asian dishes, the dishes of Myanmar change region to region, as influences come from many of the bordering countries such as Thailand, China and India. Burmese cuisine is renowned for its celebration of onion and garlic, and usually has less heat that Thai or Indian dishes.