Fijian vakalolo
A Fijian dessert of grated cassava, steamed and served with a coconut and caramelized sugar sauce.
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Vegetarian recipes
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223Results
Nepali rice and milk kheer
A Nepali dessert of rice slowly cooked in milk, sweetened and scented with cardamom and saffron, with nuts and raisins sautéed in ghee.
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Ethiopian Dabo Bread
A tender Ethiopian wheat bread seasoned with coriander, fenugreek, and nigella. This version uses honey and is baked in a loaf pan.
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Fijian Cassava Cake
A baked cake made with grated cassava, ripe bananas, coconut cream, and sugar.
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American Pancakes
Thick, fluffy American-style pancakes made with flour, milk, and egg, cooked in a skillet until golden.
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Simple Japanese Onigiri
Japanese short-grain rice bites, lightly salted and shaped by hand into triangles. This simple version has no filling and no vinegar.
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Argentine Rogel Cake
An Argentine cake made of twelve thin, crisp layers, filled with dulce de leche and topped with Italian meringue.
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Bangladeshi steamed bhapa pitha
Bangladeshi rice-flour cakes steamed with a filling of fresh coconut and date-palm jaggery.
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Tunisian Bambalouni
Tunisian doughnuts made from soft, risen dough, fried into rings and coated in sugar.
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Samoan Fa’apapa
A sweet, dense Samoan coconut bread made with flour, sugar, coconut and coconut milk.
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Canadian Skillet Bannock
A quick Canadian bread without yeast, made with flour, baking powder, salt, oil, and water, then cooked in a skillet until golden.
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Pakistani Sheer Khurma
A Pakistani dessert of toasted fine vermicelli simmered in milk with dates, nuts, saffron, and cardamom. Serves 6.
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Sri Lankan Hoppers
Sri Lankan rice-and-coconut hoppers with crisp edges, a tender centre and a gentle fermented flavour. The batter is made with rice flour, coconut water and coconut milk.
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Senegalese Thiakry
A Senegalese dessert of millet couscous mixed with evaporated milk, milk, and sweetened plain yogurt, with a touch of vanilla sugar.
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Georgian Gozinaki with Walnuts and Honey
A Georgian sweet of toasted walnuts bound with cooked honey, rolled into a thin sheet and cut into diamonds.
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Cuban Flan
A flan made with condensed and evaporated milk, topped with caramel, pressure-cooked, and chilled before unmolding.
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Ghanaian Kelewele
Ripe plantain marinated with ginger and cayenne, then fried until golden and caramelized.
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Lebanese Mujaddara
A Lebanese dish of lentils and brown rice cooked together, topped with golden onion and cumin.
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Ethiopian Firfir with Berbere Injera
An Ethiopian breakfast of injera pieces coated in a warm berbere, tomato, and onion sauce.
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Georgian Gozinaki with Walnuts and Honey
A crisp Georgian sweet of toasted walnuts and honey, cut into diamond shapes. This version uses 360 g walnuts, 270 g honey, and a little sugar.
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