A World Food Tour

At a conversation over dinner I came to realise that I tend to cook food from the same countries; (English, of course); Spanish (Paella, tapas), Italian (Pasta, Pizza, risotto), Greek (Mezze, moussaka, dolmades), Mexican (Fajitas, enchiladas, chilli non-carne, quesadillas), American (burgers, cauliflower wings), Japanese (sushi, udon, katsu), Chinese (sweet and sour, kung pao, dumplings), Thailand (thai green curry, Massaman curry), Indian (various curries, Aloo Gobi, Pilau), among others…

We started talking about other food we had tried on holiday and never cooked at home, and eventually onto the cuisines we had never even tried or ever cooked. From this I decided to do just that; try vegan versions of recipes from Countries whose food I’ve never cooked before.

(Photo by Max Delsid on Unsplash)

I have pulled together a list of countries from across Europe, Asia, Africa, South America, and Australasia. I will try a dish from one Country and post the recipe on this blog each week.

(Photo by Capturing the human heart. on Unsplash)

All the dishes chosen will either be vegan or will be made vegan friendly by me. I have chosen 8 countries from each of the continents, and 4 from Australasia as there are only 14 countries here; there are so many great Countries with great cuisines in the World. As much as I would love to, I don’t think I would ever be able to do this for every Country in the world but I hope I have chosen Countries which give a good spread across the continents. And as I am trying to reach new taste horizons, I have only chosen countries I have not cooked the cuisines of before.

I have written down the names of all the countries and put them in a pot, so I can pick them truly at random each week from the following list; subscribe to my blog or my Instagram to follow the recipes (insta: hungryvegan_norwich):

Europe:
Belgium
France
Sweden
Romania
Ukraine
Czech republic
Switzerland
Hungary

Asia
Korea
Uzbekistan
Mongolia
Sri Lanka
Vietnam
Philippines
Bangladesh
Sumatra

Africa:
Ethiopia
South Africa
Nigeria
Libya
Egypt
Somalia
Tanzania
Zimbabwe

South America:
Brazil
Honduras
Argentina
Bermuda
Dominican Republic
Bolivia
Chile
Suriname

Australasia:
New Zealand
Papau new Ginea
Tonga
Fiji
Samoa

Recipe | Deliciously Easy, Jackfruit Curry

I was dubious about jackfruit when I first tried it, but when I started marinating my own, I really got into it.

I find that this way the flavour is much fresher and you can tweak it to suit your taste too

This recipe is for a really easy, basic curry.

Jackfruit has very little protein so I recommend serving with a protein source, such as sprinkling with nuts, adding a side of fried tempeh or tofu, or adding beans to your rice.

Prep time: 30mins to 3hrs (depending how long you marinade for)

Cooking time: 25mins

Ingredients

For the jackfruit:

  • 1 tin jackfruit, drained
  • 3tsp garam masala
  • 0.5tsp ground ginger
  • 1tsp black onion seeds (nigella seeds)
  • 1tsp dried sage
  • 1tsp chopped garlic
  • 0.5tsp dried chilli flakes (more if you want it super spicy)
  • Juice of 1 lemon

For the curry:

  • 1 cinammon stick
  • 1tsp cumin seeds
  • 1 chopped onion
  • 4 tomatoes, chopped into chunks
  • Chopped veggies of your choice (I used green peppers)
  • 0.5tin coconut milk
  • 300ml veg stock
  • (Rice to serve with)

Recipe:

Jackfruit marinade

  • Put the drained jackfruit in a bowl and shred it using forks / a fork and knife
  • Thoroughly stir in the spices, garlic and lemon juice
  • Cover and leave in the fridge to marinade for at least 30mins. (I left mine for 3hrs.)

Curry:

  • In a small amount of oil, fry on a medium heat the cinammon stick, cumin seeds and onion for 30 seconds (my photo, below has extra garlic instead of onion asI don’t eat onion)

  • Add the veg and fry for a further 5 mins
  • Add the jackfruit and fry for a couple of minutes to fry off the spices
  • Add the stock and tomatoes, cover and simmer for 20 minutes (add more water if it seems too dry – if you included more veg than me, you will need more)

  • After 20minutes, add the coconut milk and simmer until the sauce is the consistency you like
  • Serve with rice and a protein source, such as nuts, tempeh or tofu.

Recipe | Sweet and Spicy Marinated Aubergine

I haven’t posted a recipe for a while; I’ve been on holiday, and also generally eating out a lot 😁 but I’m back in the swing of cooking at home and here is my first invention; spicy marinated aubergine.

Its super easy and delicious; smoky, sweet and a bit spicy, its perfect with couscous, salad or as a side dish with a main meal. The marinade also works well on oven baked tofu.

Preparation time: approx 5 mins

Cooking time: 30 mins

Ingredients:

  • 1 aubergine, sliced into 1cm slices lengthways (approx 4 slices)

Marinade:

  • 1tsp smoked paprika
  • 1tsp mixed dried herbs
  • 1tsp harissa paste
  • 1tbsp golden syrup
  • 1tsp soy sauce
  • 1tsp olive oil
  • 1 garlic clove, finely chopped / 0.5tsp pre-chopped garlic

Recipe:

  • Score the aubergine slices on one side – cut into to make shallow cuts, but don’t go all the way through
  • Place the aubergine on a lightly oiled tray

  • In a bowl, mix all of the marinade ingredients until well combined
  • With a pastry brush (or back of a spoon) spread half the marinade on the top of the aubergine slices

  • Cook for 10mins at 200C
  • Turn the slices over, spread the rest of the marinade on this side of the aubergine, and cook again for 10 mins

  • Turn the aubergine slices again to the first side, and finish off by cooking for a final 10 mins

Enjoy 😊