Category: Vegan

United States: Remoulade Sauce

This month, we are celebrating Mardi Gras with a focus on Louisiana cuisine.



China: Cong You Bing

Cong you bing (in Chinese, 葱油饼), literally “scallion crepe”, is my last recipe of our Chinese cuisine journey.



Morocco: Eggplant Zaalouk

For my last recipe of our Moroccan journey, I chose a recipe that my best friend and co-blogger Vera could never have presented: eggplant zaalouk.



Morocco: Savory Crackers With Sesame and Aniseed

Moroccan savory crackers or “galettes salées”! There are recipes that have to be told… I can’t always just talk about cooking and recipes without talking about my strongest culinary memories, those of these emblematic recipes of Jewish Moroccan cuisine.



Morocco: Baghrir (Thousand-Hole Crepe)

North African countries, and Morocco in particular, are not only known for their refined cuisine, but also for their desserts and pastries. Today, I chose to feature one of them, the thousand-hole crepe also known as baghrir.



Morocco: Taktouka

This month, we are celebrating Morocco in anticipation of the upcoming Independence Day on November 18th. For my first recipe this month, I chose a very easy salad that I grew up on: taktouka.



Burma: Lahpet Thoke (Fermented Tea Leaf Salad)

As we know by now after spending half a month in Myanmar, the country is really known for its very unique, healthy and fragrant salads. Today, I decided to share with you the famous Burmese fermented tea leaf salad, also known as lahpet thoke.



Burma: Green Tomato Salad

My second recipe of our culinary journey in Burma, yum makruatad keow, is a simple and delicious green tomato salad.



Burma: Chickpea Tofu Salad

This month, we are headed to a Myanmar (or Burma), a Southeast Asian country with a lesser-known cuisine and very unique flavors. For my first stop, I decided to try one of the salads Myanmar is famous for: chickpea tofu salad, also known as tohu thoke.