Inspired by a German cucumber salad, this coleslaw uses a rich dressing based on sour cream and is topped with fresh dill. It's so versatile that you can use it as a plain side dish or as part of a meal. Regardless, it is delicious.
Pimp your instant ramen by cooking them in a Kimchi-JJigae-inspired manner. This will elevate your regular noodle soup, and is the perfect balance of flavour and effort.
A vegan spin on the all-time favourite pasta dish using a mixture of fried mushrooms and toasted walnuts that perfectly substitute the flavour and texture demands of slow-cooked meat.
Slow-cooked mushrooms and warm spices make this rich and mild Thai-muslim dish similar to Indian curries. Vegetables and peanuts cooked in the broth make this hearty one-pot dish a must-try for everybody.
A Word on West African Peanut Stews When looking up a dish I could make using peanut butter, I came across a lot of (white) creators and food bloggers sharing…
This is a much quicker, breakfast version of the most famous Thai dessert: Mango Sticky Rice. Elevate your porridge game with oats being cooked in a rich, sweet coconut syrup. Served with fresh mango, and a salty coconut slurry, this truly comes close to the traditional Southeast Asian dish.
This peppery white bean stew is a traditional vegan Turkish dish. Only a few ingredients required, this hearty home cooking dish is a staple in Turkish cuisine. Serve it with a simple, but delicious pilaf, that takes plain white rice to the next level.
This Orzo dish is for everyone who is addicted to chickpeas. It uses them in the form of hummus to make a creamy sauce and once as cooked legumes for texture. Finished with fresh parsley, this recipe will make you fall in love with chickpeas.
These traditional Austrian pancakes are fluffy, sweet, and scrambling gives them a nice crisp, which makes them the perfect dessert or breakfast.
This breakfast from the Middle East and North Africa is traditionally made with eggs poached in a rich and hearty tomato sauce. The vegan version makes use of crumbled tofu and Kala Namak to recreate the famous dish.