A thing I made that shows how I think of cooking now with the most veg friendly cuisines. It’s not comprehensive, and of course the categories can be mixed and matched. Anything you would add/change?

A thing I made that shows how I think of cooking now with the most veg friendly cuisines. It’s not comprehensive, and of course the categories can be mixed and matched. Anything you would add/change?

Categories:   Uncategorized

Comments

  • Posted: August 10, 2018 06:30

    unseemly_turbidity

    I'd separate out the Asian category into more than one group. Asia is all the way from Turkey to Japan. It doesn't make sense to lump so many different cuisines together. I suggest separating it into south Asian (Indian, Pakistani, Bangladeshi and Sri Lankan), East Asian (Chinese, Japanese, Korean) and South-East Asian (Thai, Vietnamese, Malaysia, Indonesia and nearby.) West Asian could be included with Mediterranean. I'm leaving out central Asia because all I know from there is plov and a cake. E.g for protein: South Asia - lentils, various beans, chickpea flour, cashews East Asia - tofu, seitan, edamame, mung beans, cashews South-East Asia - tofu, peanuts And for flavours: South Asia - cumin, turmeric, coriander, curry leaves East Asia - soy sauce, kimchi, sesame, wasabi, miso South-East Asian - coconut, lime, fresh coriander, tamarind Oh yeah, and I'd expand Mediterranean to include Middle Eastern, and move walnut, tahini and almonds there.
  • Posted: August 10, 2018 06:30

    lavenderburnout

    Awesome. I always think about doing this with different cuisines! One of my favorites is a eastern european/ german dish with vegan sausage, braised cabbage, german mustard with rice or potatoes.
  • Posted: August 10, 2018 06:30

    Khatinc

    for asia, radish are huge. plus bok choy, yu choy, gai lan, pea shoots, watercress, water chestnuts, bamboo shoots, shitaki, nori and other seaweeds.