Travel
Where to Eat Vegan in Saudi Arabia: Riyadh and Jeddah
Cold-pressed juice bars, Armenian-Lebanese plant plates, and a vegan bakery in Ar Rawdah: how Riyadh and Jeddah are building a real vegan dining map.
Oct 2, 2025
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40 stories for“vegan”
Travel
Plant-Based Dining Across the Smaller Gulf: Kuwait, Bahrain, Oman
A vegan bakery in Janabiyah, a Four Seasons tasting menu backed by a Saudi prince, and Muscat's coconut-bowl breakfast spot: the region's quieter vegan scene.
May 27, 2026
Travel
Beirut and Lebanon's Vegan and Plant-Forward Tables
Centuries of fasting cuisine gave Lebanon a plant-based head start. Here is where that history shows up on menus across Beirut today.
Mar 5, 2026
Travel
Qatar's Plant-Based Dining Scene: Where to Eat Vegan in Doha
From a museum-attached vegan kitchen to a Pearl Qatar juice bar chain, Doha's plant-based restaurants are small in number but sharp in ambition.
Dec 18, 2025
Recipes
Vegan Baklava Works, Because the Butter Was Never the Hard Part
Most filo is already vegan. Swap clarified butter for a blend of coconut oil and olive oil, use sugar syrup instead of honey, and the result is genuinely crisp rather than merely acceptable.
Aug 14, 2026
Recipes
Vegan Chocolate Mousse: Aquafaba Whipped, Silky
Chickpea brine whips into peaks, then folds into dark chocolate for dessert that's airy and rich. No eggs, no dairy, entirely plant-based.
Mar 18, 2026
Recipes
Vegan Banana Bread: Moist, No Eggs, No Dairy
Ripe bananas naturally replace eggs in this tender loaf. No specialized binders needed, just fruit, flour, and warmth.
Jul 25, 2025
Recipes
Vegan Mushroom Bourguignon: Red Wine Braise
Mushrooms braise in burgundy wine until luxuriously tender. A plant-based answer to beef bourguignon, rich enough for special dinners.
Oct 8, 2024
Recipes
Kerala Ishtu: The Coconut Stew That Was Vegan Before Anyone Needed the Word
A pale, fragrant coconut milk stew from Kerala, built on whole spices and almost no chilli. It is what people eat with appam at breakfast, and it happens to contain no animal products at all.
Sep 4, 2026
Travel
Where to Eat Plant-Based in Dubai and Abu Dhabi
A Michelin-starred vegetarian tasting menu, a food court burger stand, and the cafes in between: plant-based dining across Dubai and Abu Dhabi.
Aug 14, 2025
Recipes
Creamy Cashew Alfredo Pasta: A Dairy-Free Classic
Rich, silky cashew cream transforms simple pasta into an elegant Italian-inspired dinner. No dairy, no compromise on flavor or texture.
Oct 5, 2023
Recipes
Chickpea Tuna Salad: Hearty, Plant-Based Texture
Mashed chickpeas replace fish in this quick, protein-packed salad. Tangy, crunchy, and ready in under 10 minutes for lunch.
Jan 12, 2024
Recipes
Vegetarian Middle Eastern Cooking Is Not a Compromise
Most of the Levantine repertoire was already meatless, because meat was expensive and fasting traditions are old. These are dishes designed to be eaten without meat, not adapted to be.
Aug 14, 2026
Recipes
Gigantes Plaki: The Greek Baked Beans That Make a Case for Dried Beans Over Tinned Every Time
Giant runner beans from the lakes of northern Greece, soaked overnight, simmered until tender and then baked slowly in tomato, onion, dill and a great deal of olive oil. A vegan main, a meze, and the best argument for the dried bean aisle.
Sep 6, 2026
Recipes
Black Bean Sweet Potato Chili: Hearty, One-Pot
A warming chili where sweet potato and black beans do all the work. Spiced simply, it feeds a crowd and freezes beautifully.
Apr 20, 2025
Recipes
Overnight Oats Three Ways: Breakfast Ready While You Sleep
No-cook breakfast where rolled oats soak overnight in plant milk. Three flavor profiles, infinite variations, ready to eat.
Oct 12, 2025
Nutrition
Every One of 212 Plant Based Products Tested in Britain Contained a Fungal Toxin
A survey published in Food Control screened UK burgers, vegan sausages and oat, almond and soy drinks for 19 mycotoxins. All 212 carried at least one. Every measured level sat below the European guideline, which is the part people keep skipping.
Aug 30, 2026
Recipes
One-Pot Red Lentil Dal: Spiced, Creamy Comfort
Indian dal elevated with warm spices and a sizzling tadka. A vegetarian classic that cooks in 40 minutes, feeds a family, costs almost nothing.
Apr 18, 2024
Recipes
İmam Bayıldı: The Turkish Aubergine Dish Named for a Man Who Fainted, and the Olive Oil That Explains Why
Whole aubergines split, stuffed with slow-cooked onion, garlic and tomato, and braised in olive oil until collapsing. Served at room temperature, entirely vegan, and one of the great dishes of the Ottoman kitchen. The legend, the method, and the oil.
Sep 6, 2026
Nutrition
They Changed the Light and the Algae Started Making the Vitamin B12 a Human Can Actually Use
Ordinary spirulina is full of a B12 lookalike the body cannot use, which is why it has never been the answer for anyone avoiding animal food. Adjusting the light it grows under produced 1.64 micrograms of the active form per 100 grams.
Aug 31, 2026
Recipes
Silken Tofu With Ginger and Soy Takes Four Minutes and Requires No Cooking At All
A block of silken tofu, hot oil poured over aromatics, soy and vinegar. It is a standard of Chinese home cooking, it is genuinely fast, and it demonstrates the one technique that makes cold dishes taste cooked.
Sep 4, 2026
Recipes
Congee Is What Half the World Eats When It Is Unwell, and It Takes Five Ingredients
Rice porridge simmered until the grains dissolve is the convalescent food of East Asia, and kitchari is its equivalent in India. Adding turmeric and ginger to congee simply puts the two traditions in the same bowl.
Sep 4, 2026
Recipes
Roasted Cauliflower Shawarma Bowls: Spiced, Golden
Caramelized cauliflower dressed in shawarma spices, served in grain bowls with tahini sauce. Middle Eastern flavors, no meat required.
Jan 15, 2025
Recipes
Tempeh Is Not a Meat Substitute, It Is a Four Hundred Year Old Food That Never Needed One
Tempeh was documented in Java in the 1600s as an affordable protein in its own right, not as an imitation of anything. Braised in turmeric and lemongrass then fried, it is the dish that shows why.
Sep 4, 2026
Recipes
Miso and Tahini Are the Same Idea in Two Languages, and Aubergine Is Where They Meet
Fusion earns its name when two traditions are solving the same problem. Miso and tahini both exist to carry savoury depth into vegetables, and roasted aubergine is the dish where putting them together stops being a novelty.
Sep 4, 2026
Recipes
Crispy Baked Tofu with Peanut Sauce: Golden, Crunchy
Cornstarch-coated tofu emerges golden from the oven, ready to be dressed in silky peanut sauce. No deep-frying, all crispness.
Jul 22, 2024
Recipes
Carrot Tops Are Not Poisonous, and the Rumour Seems to Trace to a Blog Post
The belief that carrot greens are toxic is remarkably widespread and has no scientific basis. They are a bitter, parsley-like herb, they make an excellent chermoula, and the alkaloid argument applies equally to spinach.
Sep 4, 2026
Recipes
Dairy-Free Labneh: Cashews, Culture and Actual Tang
Most dairy-free labneh recipes are blended cashews with lemon juice, which tastes like nut paste. Culturing it properly is what produces the sourness, and it takes one extra day of doing nothing.
Aug 13, 2026
Recipes
Buddhist Monks Invented Mock Meat in the Sixth Century and Called It Mianjin
Wheat gluten appears in a Chinese agricultural encyclopaedia written in 535. It has been a temple staple across East Asia for fifteen centuries, and the word seitan was only coined in the twentieth.
Sep 4, 2026
Recipes
Gazpacho Andaluz: Bread, Oil, Vinegar and Garlic Were the Soup Before the Tomato Arrived, and They Still Are
The cold soup of southern Spain is an emulsion, not a blended salad. The bread and oil give it body, the sherry vinegar gives it its edge, and the tomatoes have to be the best of the year. A recipe for the heat, and the two cousins worth knowing.
Sep 6, 2026
Recipes
Panzanella Is a Salad Built to Use Up Stale Bread, and the Tomatoes Came Later
The Tuscan bread salad predates the tomato in Italian kitchens; the original was bread, onion, oil and vinegar. The version everyone now makes adds ripe tomatoes and cucumber, and the argument is whether to soak the bread or toast it. Both, done right.
Sep 6, 2026
Fashion
Genuine Leather Is the Lowest Grade That Is Still Leather, and Other Things the Label Does Not Tell You
Full grain, top grain, corrected, split, genuine, bonded and vegan describe seven different materials, some of them barely related. What each one is, how it will age, and how to tell them apart in the shop.
Sep 6, 2026
Recipes
Kitchari: The Sattvic One-Pot That Ayurveda Treats as Medicine
Rice, mung dal and ghee, cooked soft and spiced gently. In the pranic and sattvic traditions it is the reset meal, and the reasoning behind it is more practical than mystical.
Aug 11, 2026
Recipes
The Broccoli Stalk Is the Best Part and You Have Been Throwing It Away
A head of broccoli is roughly half florets and half stalk, and the stalk is sweeter than the top. The leaves, when a head still has them, are the most nutrient-dense part of the plant and are almost never sold attached.
Sep 4, 2026
Recipes
Sabudana Khichdi Is Fasting Food, Which Is Why It Is Made of Almost Nothing but Starch
Tapioca pearls, peanuts, potato and cumin. The dish exists because Hindu fasting rules exclude grains and most spices, and the constraint produced something people now eat on days they are not fasting at all.
Sep 4, 2026
Recipes
Middle Eastern Rice Dishes, and How Each One Is Actually Built
Kabsa, machboos, maqluba, mujadara, freekeh. They look similar on a platter and are constructed by completely different methods. A guide to which is which and when to cook it.
Aug 14, 2026
Recipes
Cumin, Chilli and Mushrooms on Flatbread, or What the Silk Road Actually Tasted Like
Cumin lamb from Xi'an and Levantine flatbread are not a modern mash up. They sit at opposite ends of a road that carried the same spices and the same bread technology for a thousand years.
Sep 4, 2026
Recipes
Freekeh Risotto: An Ancient Levantine Grain Meets Italian Method
Green wheat harvested early and burned in the field, cooked with the patience Italians give arborio. Smoky, chewy and considerably harder to overcook than rice.
Jul 30, 2026
Recipes
Sattvic Cooking Removes Onion and Garlic, Which Is Harder Than It Sounds and Not in the Gita
A yogic kitchen builds savoury depth without alliums. The technique is real and worth learning, but the common claim that the Bhagavad Gita bans onion and garlic does not survive reading chapter seventeen.
Sep 4, 2026
Recipes
Fatteh Batinjan: Stale Bread, Fried Aubergine, Garlic Yogurt
A dish built to use up yesterday's bread, assembled in layers while everything is still hot so half the bread softens and half stays crisp. Timing is the whole technique.
Aug 15, 2026
