onion fritter salad
The key to a good Burmese salad is to have a balance of salty, sour and spicy, as well as a mixture of textures; the freshness of herbs…
roasted cauliflower
The miso and harissa marinade create caramelised florets that are moorish, eaten either as a side or a vegetarian main dish…
yellow split pea fritter salad
A quick lunch of left-over Baya Kyaw (Yellow split pea fritters) broken into pieces and tossed with sliced tomato, toasted pieces…
vegetarian mohinga
This is a recipe that my mother recalls eating during the nine days of the vegetarian festival. Made with purple yam and peanuts…
samosa salad | samusa thote
As there are three of us for lunch today and very little time to cook it, I decide on a samusa thote. I buy three samosas the size of a fist each…
tofu & eggplant salad
This quick and easy salad is something I rustled up the other day for a vegetarian friend. Normally I would add a spoonful of pounded…
sweet & sour vegetarian meat
A quick and simple dinner of stir-fried vegetarian meat in a sweet and sour sauce…
how to make vegetarian meat
This vegetarian ‘meat’ is simply made with flour and water. It is a recipe my mother learnt from her sister…
stir-fried sour beans & chillies
Making sour pickled beans is easy and within days they are ready. I divide the beans into two portions and stir-fry the first portion with chillies…
crispy mushroom condiment
A large bag of dried shiitake mushrooms have been sitting patiently on the bottom shelf. They have a delightful earthiness that you get from wild mushrooms…
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