Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.
Thanks to Sam Kate for this Brazilian recipe.
4 Cups cooked mandioca/manioc/cassava root/taro (depending on what is available in your country. I used taro for this batch, and bought two medium-sized roots, one yielded 2C and the other yielded 4C. You can adapt the measurements to match the amount of vegetable you end up with)
- 4 Cups tapioca starch/arrowroot powder
- 2 teaspoons baking powder
- 1/2 Cup water
- 1 Cup vegetable oil
- 2 teaspoons salt
- 1-2 Cups nutritional yeast (V1 in Wellington has cheap nooch in bulk)
- 1T garlic, or approx 8 cloves, adjust to your preference
- juice of 1/2 lemon
- optional chopped parsley (not very traditional, but delicious! And a good variation if you're avoiding garlic)