The first feast

The first Iranian things I tried making were from the dinner selection. The menu went as follows: bread herb salad pickles kashk-e badenjan chelow khoresht – sour tofu and herbs I read in Saraban that Iranian meals usually begin with flat bread and a basket of herbs and cheese. These are then followed by pickles,…

Apple palov, soup and salad

The last night of Uzbek attempts was another palov, this time with apples, another soup, and another salad. Both the soup and the palov recipes came from this blog (http://uzbekcooking.blogspot.com.au/) although I tweaked them a little to be vegan friendly. The salad I just threw together, using ingredients that seem to repeat a lot in…

Palov, salad and soup

Oh my goodness, I forgot to actually post the other Uzbek posts! So it’s a double-post day. The most famous Uzbek food is Palov. Similar to pilaf, plov and other rice dishes I’ve covered from all over the world, palov is made with rice, meat, vegies and seasonings. This one is the kind you cook…

The best pilaf ever eaten!

I have cooked and eaten a LOT of pilaf/plov/palov/pilau/paella/risotto/rice and other grain dishes since I started this blog and, of course, every recipe writer claims that theirs is the best in the world. On this occasion though, I think the Armenians might actually be right. I used this recipe I found at the blog The…

Stew and Pilaf and Salad

The first Armenian meal was a stew called Bozbash. I originally decided to make Bozbash after coming across praise for it in a book about Eastern European cuisine. This book, and several websites, identified Bozbash as an Armenian dish. I found several recipes for so-called Armenian Bozbash also. I also came across this article, containing…

Meals from Spain

I’m reaching back into my memory here, because most of the Spanish food I made was made a few months ago now, but I do remember how tasty they were. I focused mostly on Tapas, because I love tiny food, but I also included paella (kinda), mashed potato, stew, stuffed eggplant and polenta in my…

More Pilaf, Cabbage and a Salad

Pilaf with home made stock I have now real and followed so many pilaf recipes, that I’m actually getting pretty good at making my own. Success seems to lie in the stock. In Australia, I usually just use easy-peasy Massel stock powder, but I can’t get anything approximating vegan stock here in Tbilisi, so I…

Turkish Feast in Tbilisi

The first meal of Turkish origin I tired was actually a week or so ago, when a friend came around for dinner. I decided to put on a bit of a feast (I have a lot of time at the moment), and served up a spread including chickpeas in tomato sauce, eggplant mezze, stuffed cabbage,…

One disaster, a few thngs that didn’t quite work, and salad

When we first arrived in Tbilisi we were cold, tired and hungry as a result of a long flight and very little sleep the night before. We stayed with a couple we met through couch surfing, and Natalia, our host, made us a really tasty dish, which she said would probably be called something like…

What’s for breakfast, Micronesian vegan?

What do you for the most important meal of the day when toast is not an option (bread here is sweet and has nasty un-vegan bread improver), you don’t eat eggs or bacon, and the sweetness of the cereal has done a number on your usually-sugar-lovin self, and you just can’t take it anymore? If,…

Risi e Bisi and vegan “meat” balls

Maybe the best thing about risi e bisi is that the name rhymes. Its really just a plain-ish risotto with peas, although there are variations around, such as using mashed peas and slid peas, and turning it into a soup. Again, I won’t post a recipe, as risotto isn’t rocket science, but I will give…