Stir Fried Lily Bulbs with Cashews and Snow Peas
Lily bulbs (百合) are cooked with cashews in a variety of Chinese stir fries; this vegan recipe adds snow peas and carrots for a deliciously crunchy side dish.
Vegan Perok (Armenian Pirog Cake)
This veganized Armenian perok cake, which looks like a pie and tastes like a buttery pound cake, with a sticky layer of jam, has won approval from everyone who’s eaten it.
Passion Fruit: Fresh vs Frozen vs Dried vs Powdered
What’s the difference between fresh, frozen, dried, and powdered passion fruit? Here are the results of my taste test. Plus: where and how to use each one.
Shichimi Togarashi Spiced Roasted Potatoes
This roasted potato side dish pairs well with any meal and is an easy way to incorporate shichimi togarashi’s savoury, spicy flavour into everyday cooking.
Muhallebi or Mahalabia: a Medieval Persian Dessert
Muhallebi, a smooth and silky rice pudding with just three ingredients, was invented by a 7th-century Persian cook. This very old recipe still tastes wonderful today; a timeless classic!
Turkish Lentil Soup (Instant Pot or Slow Cooker)
This vegan dump-and-go red lentil soup is one of my mom’s favourites. It’s convenient, light, and oil-free, and the Turkish spices are so flavourful, you won’t miss the extra fat.