Persian Shish Andaz 🇮🇷
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This might be the richest plant-based stew I’ve ever made! Shish Andaz is a rare walnut and aubergine stew from the Gilan province in the North of Iran with different versions of the dish existing all across the country. It’s traditionally eaten during Iran‘s fire festival, which marks the evening of the last Wednesday of the Iranian year.
I love the hack of shocking the ground walnuts with ice cubes, which makes them release their natural oils and gives the stew its iconic, rich look and flavour.
#persianfood #shishandaz #vegan #plantbased #persian
I’ve waited 3 years for this 🤯
My book Naturally Vegan is finally out (link in bio) 🥹
Veganism is not a modern invention. It’s a modern label. Humans have been following restricted diets for over 3,000 years, be it for religious reasons, out of poverty or simply because of what was available naturally, and this book is a collection of the food I’ve discovered through my research and travels – dishes from around the world that just happen to be vegan. Words can’t quite describe how excited I am to finally be able to share this take on plant-based eating with you.
Thanks for making it come to life @yukisugiura.photo , @sonalishahfood , @rachelvere , @kristinejakobsson & the wonderful team at @dklivinguk 🫶
#naturallyvegan #vegan #plantbased #cookbook
Welcome to Vegan Cultures 👏
Over the last two years, I have filmed over 30 recipes of traditional dishes that just happen to be vegan. These dishes were often born out of poverty or religious beliefs and are now deeply rooted in their culture. If you want to learn more about naturally vegan food from around the world, stay tuned, because there are many more coming your way over the next weeks.
#vegan #plantbased #naturallyvegan #vegancultures #culture #accidentallyvegan
The Indian dish that’s not meant to be chewed 🇮🇳
Raggi Mudde is made from millet and has likely been around for more than 1,000 years.
The unusual thing about the dish is that it’s not meant to be chewed because the texture is far too sticky. Instead it’s shaped into small pieces and dunked into a fragrant curry, before being swallowed whole.
While you won’t get much flavour from the Raggi itself that way, the many side dishes it is served with tick all the boxes for a wonderful feast.
📍 @gowdru_restaurant
#raggimudde #indianfood #vegan #plantbased
How to cook a curry 🇮🇳
When I traveled to Bengaluru, I visited the incredible @gowdru_restaurant . Here, amongst steaming pots that would make any magician proud, Varalakshmi showed me how South India’s most famous curry is made. With more than 20 ingredients for the masala paste alone, it’s a complex masterpiece of balancing flavours that is often served for breakfast alongside a fermented rice and lentil fritter called vada.
#sambar #indianfood #vegan #plantbased #travel
India’s Masala Dosa 🇮🇳
Full recipe on my website (link in bio) 👏
To most, dosa is a thin, crispy pancake that is rolled into a large cylinder and served alongside curries and chutneys. In Bengaluru in the south of India, things are done a little differently. Here, the most famous version of dosa is smaller and thicker, making it beautifully crispy on the outside, but soft and fluffy on the outside.
It’s filled with a fragrant potato masala and served alongside coconut chutney for a heavenly combination. And even though it might seem like sacrilege, the right way of eating it is to crack right through the centre, because the steaming filling would otherwise soften the crispy dosa.
#masaladosa #dosa #indianfood #vegan #plantbased
They serve this dosa to 3,000 people a day 🤯
A trip to Bengaluru is not complete without visiting the iconic @vidyarthibhavan . Here, crispy, thick dosa are stacked high, before they’re served to a hungry crowd of locals of all generations, reaching a daily total of around 3,000 customers.
Usually, the dosa is finished with a dollop of butter, but you can ask for one without for a naturally vegan option.
#vidyarthibhavan #vegan #plantbased #dosa #indianfood
Two Levels of Tacos 👏
Find the full recipe for @hermann ’s taco on his website (link in bio).
To try @santiagolas ’ “Mexican soul with British ingredients”, make sure to swing by @kol.restaurant .
#tacos #mushrooms #kol
I visited Mexico City to try the traditional vegan dishes. Here’s what I found 🇲🇽
The full episode is now live on my YouTube channel.
#mexicocity #mexico #tacos #quesadillas #vegan
Welcome to Mexico City 🇲🇽
From tacos topped with slow-cooked stews to blue corn quesadillas filled with a local delicacy (huitlacoche) and crispy churros paired with water-based hot chocolate, Mexico City was a treasure trove of traditional dishes that just happen to be vegan.
And that liquid that I’m drinking? It’s honey water, aka agave juice, which is used to make the pre-Hispanic “Drink of the Gods”, Pulque. An absolute highlight!
I explore all of these and more in my new video. Comment EPISODE and I’ll send it straight to your inbox 👏
Big thanks to @hungrynomads.mx & @alcachofffa for helping me with the locations 🫶
#mexico #mexicocity #tacos #vegan #plantbased
India’s Idli 🇮🇳
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This might be India’s fluffiest breakfast. Idli are made from a fermented batter of rice and lentils that is steamed to cloud-like perfection. It’s the perfect, fluffy texture to soak up the soothing coconut chutney that it is usually served with. A magic combo that I first got to try at the iconic @iyeridly in Bengaluru.
#idli #coconutchutney #indianfood #vegan
London’s best sandwich @thedustyknuckle
This one never disappoints. With a focaccia that takes 14 hours to make, the bread itself is sensational enough. But pair that with some of the most creative sandwich fillings I’ve ever come across and you’ve got London’s best sandwich, without a doubt.
#london #sandwich #focaccia
