a journal of food & stillness
Banh Xeo is one of the most well-known dishes in the central region of Vietnam.
Serve these mushrooms and rice burgers on a burger bun with a fried egg and Japanese slaw for a balanced hearty meal.
Harira is a hearty and warming Moroccan soup made with dried legumes, vegetables, and beef or lamb, making it filling and satisfying meal.
I used a mixture of shiso (green perilla) and basil leaves to make this Japanese-inspired shiso pistou.
Yuca con mojo is a great side dish but also delicious eaten alone.
This dukkah chickpea burgers are bursting with flavour and full of plant-based protein.
If you love spicy food, you’ll want to try spicy gochujang tempeh.
These spicy Korean chicken wings are crispy and coated with sticky, sweet and spicy sauce.
Tempeh crumbles combined with fresh snow peas and lemon basil seasoned with soy sauce and Chinese black vinegar.
Tempeh has a meaty texture but it is plain that’s why you need to season it generously.
Mie goreng is a classic Indonesian dish where noodles are stir-fried with a paste made of shallots, garlic, and candlenuts.
Aromatic golden chicken pieces and grilled tomato served in a bed of smooth and velvety chickpea hummus.
This peanut butter and avocado chocolate cake is incredibly tasty and made a little healthier with oat flour, coconut sugar, avocado & peanut butter.
This avocado and coconut panna cotta is silky smooth and super easy to make.
It’s very simple to put this oregano-lemon tilapia and charred corn salad together.
This green curry noodle bowl is flavorful and comforting.
This creamy noodle salad is so easy and only takes a few minutes to make, it also tastes so crazy good and vegan-friendly.
This pisang goreng or deep-fried banana fritters are light and delicious with a crisp coating surround of sweet banana.
Urap sayur is often compared to salad, as it features an array of fresh and blanched vegetables with spiced grated coconut for dressing.