Earth to Veg11 recipes
Earth to Veg (previously Real Ordinary Food) is all about making international recipes accessible to the vegan home cook. Featuring cuisines all over the world! Comment a favourite dish you would like to see veganized.
Yubuchobap (Korean Bean Curd Pockets)
Yubuchobap are Korean fried bean curd pockets stuffed with sushi rice, basically the Korean version of inari.
Nori Komi Furikake
Nori komi furikake is among the simplest types of furikake, or Japanese rice seasoning.
Kimchi Fried Rice (Kimchi-Bokkeumbap)
Kimchi fried rice is a weeknight staple for us, and simple is best.
4-Step Stovetop Rice
How to perfectly cook any type of white rice on the stove in 4 steps using a pot, Dutch oven, or donabe.
Kongbiji Jjigae (Okara Stew)
Kongbiji jjigae is an old Korean recipe for using up okara, the leftover pulp from making soy milk.
Greek Lemon Rice Soup (Vegan Avgolemono)
Vegan avgolemono, or Greek lemon rice soup, is a truly comforting concoction—no chicken or eggs required.
Chal Bap Sticky Rice (찰밥) in the Instant Pot or Stovetop
Jeongwol Daeboreum (Korean full moon festival) is next week.
Vegan Okra Stew over Yellow Rice—from the Pantry! ⋆ Earth to Veg
Isa Chandra's gumbo-inspired recipe for vegan okra stew is plant-based and delicious.
Instant Pot Wild Rice Blend
Serve a vegan and gluten-free side this Thanksgiving! This nutty and flavourful wild rice blend is ready in less than an hour thanks to the Instant Pot.
Vegan Muhallebi (Mahalabia)
Muhallebi, a smooth and silky rice pudding with just three ingredients, was invented by a 7th-century Persian cook.