Cooking traditional dishes from around the world that just happen to be vegan.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 31 | Founded | a year ago | Last Issue | a year ago |
| Active | |||||
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hermann.substack.comLatest Issues
Guest Post: Turşu – Türkiye’s Most Popular Wild Ferment
A side dish that changes with the seasons
I’m stoked to feature the amazing Sam Cooper on my very first guest post. He’s a chef, fermenter, gardener and author, and someone I’ve long admired for his philosophy on growing, preserving and co...
A Guide to Ethiopia's National Dish - Injera
Fermented teff flour flatbreads for a traditional Yetsom Beyaynetu
The first time I made Injera, everything went smoothly. The dough fermented beautifully, the gelatinisation worked like a charm, and as soon as it hit the pan, the iconic “...
Eating My Way Through İzmir
In case you haven’t seen it yet (cause let’s be honest, I wasn't exactly quiet about it on my other social channels), I recently released a new YouTube episode. In this one, I visited İzmir, a large city as well as province along Türkiye’s...
Ethiopian Feast - A Traditional Yetsom Beyaynetu
Spiced Red Lentils, Collard Greens, Chickpea Flour Stew, Spiced Veg and a Fiery Tomato Salad
If you think of Ethiopian food, you’ll most likely envision a large platter of spongy flatbreads topped with a rainbow of stews, vegetables and sa...
Ajo Blanco (Spanish Bread & Almond Soup)
Last Saturday officially marked the beginning of summer. And what better way to welcome the season than with a bowl of an iconic chilled soup? It’s unlike any soup I’ve had before — incredibly delicate in texture, yet bold in flavour thanks...
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Cook. Author of Naturally Vegan. Sharing traditional recipes from around the world that just happen to be plant-based.
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