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1 year to cook our way through 196 countries

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Creamy Peanut Vegetable Stew (Daraba)- Chad
January 15, 2021

Creamy Peanut Vegetable Stew (Daraba)- Chad

Peanut Butter Rice Porridge (Bouillie)- Central African Republic
January 12, 2021

Peanut Butter Rice Porridge (Bouillie)- Central African Republic

Vegetarian Poutine with Mushroom Gravy- Canada
January 7, 2021

Vegetarian Poutine with Mushroom Gravy- Canada

Spiced Gluten-free Doughnuts (Vitumba)- Cameroon
January 4, 2021

Spiced Gluten-free Doughnuts (Vitumba)- Cameroon

Caramelised Pineapple & Baked Tofu (Kho Manor Nung To Hu)- Cambodia
December 16, 2020

Caramelised Pineapple & Baked Tofu (Kho Manor Nung To Hu)- Cambodia

Custard Flan (Pudim De Leite)- Cabo Verde
December 10, 2020

Custard Flan (Pudim De Leite)- Cabo Verde

Healthy Date, Banana & Cinnamon Cake- Burundi
December 4, 2020

Healthy Date, Banana & Cinnamon Cake- Burundi

One-pot Spicy Tomato Rice (Riz Gras)- Burkina Faso
November 25, 2020

One-pot Spicy Tomato Rice (Riz Gras)- Burkina Faso

Mango Sticky Rice Waffles- Brunei
November 18, 2020

Mango Sticky Rice Waffles- Brunei

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ABOUT US

Hey there!

We are Nicola & Floss, another pair of travel-and-food obsessed besties from New Zealand. Given travel is off the cards for the moment, we have decided to embark on a quest to cook our way around every country in the world in a year. Wish us luck- we are going to need it.

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Recipes from around the world

Creamy Peanut Vegetable Stew (Daraba)- Chad
January 15, 2021

Creamy Peanut Vegetable Stew (Daraba)- Chad

Peanut Butter Rice Porridge (Bouillie)- Central African Republic
January 12, 2021

Peanut Butter Rice Porridge (Bouillie)- Central African Republic

Vegetarian Poutine with Mushroom Gravy- Canada
January 7, 2021

Vegetarian Poutine with Mushroom Gravy- Canada

Spiced Gluten-free Doughnuts (Vitumba)- Cameroon
January 4, 2021

Spiced Gluten-free Doughnuts (Vitumba)- Cameroon

Caramelised Pineapple & Baked Tofu (Kho Manor Nung To Hu)- Cambodia
December 16, 2020

Caramelised Pineapple & Baked Tofu (Kho Manor Nung To Hu)- Cambodia

Custard Flan (Pudim De Leite)- Cabo Verde
December 10, 2020

Custard Flan (Pudim De Leite)- Cabo Verde

CLICK ON A COUNTRY TO VIEW RECIPES!

gourmetvegetarians

If you are looking for a doughnut recipe that fits If you are looking for a doughnut recipe that fits to errryones dietaries, this one is for you. Vitumba is a popular Cameroonian street snack made using rice flour and coconut milk, making them naturally vegan, gluten-free & refined sugar-free! 

Plus, if you want to see BTS of the Gourmet Vegetarian kitchen when things DO NOT go to plan, read the recipe post on our blog. It reeeally shows that things don’t always turn out in the kitchen like they do on the gram 😂

Hit the link in bio for the recipe to these spiced doughnuts (did we mentioned they come with a cheeky salted caramel dipping sauce?) + kitchen miasadventures 🙈
Still going through the archives from our Welly tr Still going through the archives from our Welly trip so don’t mind us with all the #latergrams. The eating adventures continued to @sixes.and.sevens.deli , where we picked up a selection of goodies to eat by the waterfront.⁣
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𝐄𝐬𝐩𝐫𝐞𝐬𝐬𝐨 𝐰𝐚𝐥𝐧𝐮𝐭 𝐜𝐚𝐫𝐚𝐦𝐞𝐥 𝐬𝐥𝐢𝐜𝐞 ☕️ ⁣Definitely the highlight of our picnic. The base with super thick & dense, like a combo between a brownie and a cookie. The coffee notes shone through the chocolate creating a lovely flavour balance between the two. On top was the most delectable layer of caramel that seemed to be caramelised. Such sorcery meant it was soft & creamy on the inner, hard and chewy on the outside, which was an incredible texture. The roasted walnuts on top really brought the whole slice together 9/10⁣
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𝐀𝐩𝐫𝐢𝐜𝐨𝐭 𝐟𝐫𝐚𝐧𝐠𝐢𝐩𝐚𝐧𝐞 𝐭𝐚𝐫𝐭 🥧 ⁣This looked very tasty sitting in the cabinet, but wasn’t quite as delectable IRL. We could hardly taste the frangipane at all, and there also wasn’t a huge amount of apricot filling inside the tart. The pastry itself was pretty good, but kind of overwhelmed the fillings. Not a bad tart but not our fav 7/10⁣
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𝐁𝐢𝐫𝐭𝐡𝐝𝐚𝐲 𝐜𝐚𝐤𝐞 𝐭𝐫𝐮𝐟𝐟𝐥𝐞 🍰 ⁣ If you’re like me & have a sickly sweet tooth, this birthday cake truffle will be right up your alley. Biting into it took me back to childhood, when eating 15 pieces of fairy bread & 3 slices of cake at a birthday party was more than acceptable and nothing was ever too sweet. A thick white chocolate coating encases a ball that tastes exactly like vanilla cake batter.  I think I would struggle with the intense sweetness if this had been any bigger (gone are my fairy bread days) but for what it was I thoroughly enjoyed. 8.5/10⁣
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𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦, 𝐳𝐮𝐜𝐜𝐡𝐢𝐧𝐢, 𝐭𝐨𝐦𝐚𝐭𝐨 𝐪𝐮𝐢𝐜𝐡𝐞 🍄 After picking out the sweet we thought it appropriate to get a token savoury item (given it was lunchtime 😅). We went for a veggie quiche, which wasn’t bad but was nothing outstanding. The filling of mushroom, zucchini & tomato wasn’t super flavourful, and they seemed to make the pastry outer a little soggy which was unfortunate. But, it wasn’t bad, and it was good balance with all the sweetness going on 7/10
For those in favour of a good sweet/ savoury combi For those in favour of a good sweet/ savoury combination, this is a dish for you. Caramelised pineapple and crispy baked tofu come together in a delectable soy garlic sauce, providing a wonderful contrast in both flavour & texture.

Now, if you ever thought Cambodian cuisine was the same as it’s SE Asian neighbours, think again. Unlike the spiciness of Thai cuisine, for instance, Cambodian food focuses on a mix of sweet, sour, salty and bitter flavours (as is exemplified in this dish!).

Head to the link in our bio to learn more about Cambodian cuisine + how to make this unique dish! 

#ATWCookingChallenge
We’ve done our round-up of our favourite savoury We’ve done our round-up of our favourite savoury dishes of 2020 but let’s not forget the glorious, calorie-laden sweet treats we had the pleasure of sinking our teeth into last year...

1. Plum speculoos mini cake from @thecakernz 
2. Almond crossiant @fortgreenenz 
3. Every icecream flavour from @duckislandicecream 
4. Pumpkin chocolate dessert from @hanrestaurant.nz 
5. Burnt basque cheesecake from @mizu_bread 
6. Brioche pudding from @odettes 
7. Soft pavlova from @culprit.nz 
8. Portuguese tart from @wellingtonsourdough 
9. Cremino al Cioccolato from @theengineroom 
10. Banoffee doughnut from @doe.donuts
If you are yet to hop on some short-lasted 2021 he If you are yet to hop on some short-lasted 2021 health buzz, you NEED to try this recipe out ASAP. It’s one of the tastiest desserts we’ve made of late, and it only requires 5 ingredients! 

Pudim De Leite, or flan, is a creamy custard-based pudding topped with silky smooth caramel sauce. While many Latin American countries have a version of this dessert, we were surprised to learn of its popularity in Cabo Verde, which is a set of islands off West Africa 🇨🇻 

As always, hit that link in the bio for the recipe to this delicious pud. 👌🏼
Surprise surprise, the Christmas flavours from @do Surprise surprise, the Christmas flavours from @doe.donuts were pretty litty. I think my faves are still the carrot cake and banoffee boys but these definitely hit the donut cravings.⁣
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𝗪𝐡𝐢𝐭𝐞 𝐜𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐭𝐢𝐫𝐚𝐦𝐢𝐬𝐮 ☕️ ⁣
This morsel was the fan fave. I mean, combining a deliciously coffee mousse oozing inside a puffy doe bun with a buttery sweet white chocolate glaze on top, what’s not to love? 9.5/10⁣
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𝐆𝐢𝐧𝐠𝐞𝐫𝐛𝐫𝐞𝐚𝐝 🍞 ⁣
This doenut was spread with a spiced glaze and a wee gingerbread man perched on top. We thought it would really be elevated with a mousse stuffing however, as it was a tad dry as is. 7.5/10⁣
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𝐏𝐁&𝐉 🥜 ⁣
This was a jammy boy, and more what we’re about. A creamy peanut butter mousse and a thick layer of raspberry jam met in the middle, the PB wasn’t too sweet so they were gorgeous together. It had a sweet PB glaze on top to top it off. 8.5/10⁣
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𝐁𝐫𝐚𝐧𝐝𝐲 𝐜𝐮𝐬𝐭𝐚𝐫𝐝 🥚 ⁣
We couldn’t get our mitts on the eggnog so we were stoked to have this instead. The glaze-free bun was super soft and oozing with a creamy, gently slightly alcoholic custard. It wasn’t too sweet but had a nice kick to it. 8/10⁣
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𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐠𝐥𝐚𝐳𝐞 🍩 ⁣
Your classic. If you’ve had one, you’ve kinda had them all, but doe’s version is obviously about the best they come. 7/10⁣
Happy New Year GV fam! Thanks for following our fo Happy New Year GV fam! Thanks for following our foodie adventures over the past year. Although a lot of 2020 really sucked, a lot of the food we ate in 2020 really did not suck. Here’s a round up of the top 10 dishes we tried: 

1. Burrata from @lilian.akl 
2. Tofu taco from @hanrestaurant.nz 
3. Eggplant Parmigiana Sandwich from @hareandtheturtle 
4. Double-baked cheese soufflé from @theengineroom 
5. Tamago egg sandwich @mizubread
6. Ceviche from @sohokitchennz 
7. Whipped snapper from @omni_akl 
8. Grilled cheese from @shepherdrestaurant 
9. Quinoa black bean sub from @fergbakerqueenstown 
10. Butternut squash from @atlas_wellington
Merry Christmas errrryone! 🎄 Hope you’ve had Merry Christmas errrryone! 🎄 Hope you’ve had as much fun as we have smashing up the gingerbread house we spent hours making 😂
May or may not have forgot to post the second part May or may not have forgot to post the second part of our review from @atlas_wellington but better late than never right 😂⁣⁣
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𝘉𝘖𝘚𝘚 𝘓𝘌𝘝𝘌𝘓⁣⁣
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𝐁𝐮𝐭𝐭𝐞𝐫𝐧𝐮𝐭 𝐬𝐪𝐮𝐚𝐬𝐡 🎃 ⁣⁣
Honestly nothing we can say can do this dish justice. The buttery thyme sauce was the perfect accompaniment to the sweetness of the pumpkin, which was cooked perfectly with a crispy exterior and succulent sliced interior. It came on a bed of pumpkin seed granola which was out of this world. The crunchy saltiness just worked so well with the succulent pumpkin and creamy sauce. 10/10⁣⁣
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𝐆𝐫𝐢𝐥𝐥𝐞𝐝 𝐠𝐫𝐞𝐞𝐧𝐬 🥬 ⁣⁣
It’s always good to get some greens in there, and the selection of spring veges topped with a crispy slither of seaweed, with a delicious yuzu kosho to add some zest, really livened up our tastebuds. 8.5/10 ⁣⁣
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𝐂𝐚𝐜𝐢𝐨 𝐞 𝐩𝐞𝐩𝐞 𝐠𝐧𝐮𝐝𝐢 🧀 ⁣⁣
Holy shit guys this dish here was another banger. Pillowy, chewy blobs of ricotta gnudi were absolutely doused in a perfect cacio e pepe creamy sauce, with a few slithers of raw zucchini both balancing themselves and the dish. 9.5/10⁣⁣
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𝘍𝘐𝘕𝘈𝘓 𝘉𝘖𝘜𝘛⁣⁣
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𝐃𝐚𝐦𝐬𝐨𝐧 𝐠𝐢𝐧 & 𝐜𝐮𝐜𝐮𝐦𝐛𝐞𝐫 𝐬𝐨𝐫𝐛𝐞𝐭 🥒⁣⁣
Another gentle palate cleanser was brought forth in the form of a gentle, icy cucumber sorbet, with the syrupy, plum-infused Reid and Reid gin on the side. The sorbet prevented the gin from becoming too cloying, so they were the perfect balance. 9/10⁣⁣
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𝐒𝐨𝐫𝐫𝐞𝐥 𝐩𝐚𝐫𝐟𝐚𝐢𝐭 🍨 ⁣⁣
We actually find it is depressingly rare to come across a good dessert in a degustation. Some of the finest tasting menus we have sampled have fallen flat in their final dish. As such, we were absolutely delighted when we found Atlas’ dessert to be gorgeous. There were a layer of juicy sweet compressed strawberries (which looked very repressed poor things), followed by a deliciously creamy layer of sorrel parfait, which was absolutely melt in the mouth and had a delicate, aromatic flavour. 9/10⁣⁣
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CREDITS⁣⁣
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𝐏𝐞𝐭𝐢𝐭 𝐅𝐨𝐮𝐫𝐬 🍫 ⁣⁣
Finally we were served smoked whisky chocolate truffles, which was another unfortunate choice given our dislike for a potent smokey flavours. Due to personal (dis)taste 6.5/10
𝐄𝐠𝐠𝐧𝐨𝐠 𝐛𝐥𝐢𝐬𝐬 𝐛 𝐄𝐠𝐠𝐧𝐨𝐠 𝐛𝐥𝐢𝐬𝐬 𝐛𝐚𝐥𝐥𝐬 🥚 

Tis the seasons to make everything spiced & alcoholic, am I right? This recipe encapsulates all the goodness of eggnog in lil bite-sized bliss balls. #ad 

INGREDIENTS:
* 1/2 cup almond meal
* 1/2 cup oat flour
* 1/4 cup cashew butter
* 3 tbsp @chantal_organics rice bran syrup
* 1/2 tbsp @chantal_organics coconut oil
* 1 tsp whiskey (optional)
* 1 tsp vanilla essence 
* 1/2 tsp cinnamon
* 1/4 tsp nutmeg
* Pinch of cloves 
* Coconut sugar (to coat)

METHOD:
1. Blend everything together in food processor until well combined and roll into balls. Add more almond meal it mixture is too sticky. 
2. Coat in coconut sugar and extra grated nutmeg and put in the freezer to set.
The very next morning after Atlas we hustled our g The very next morning after Atlas we hustled our greedy guts to brunch at our next key destination: @brawsnacks at @shepherdrestaurant. Amusingly enough, our lovely waitress from Atlas happened to also be on staff at Braw, and after hiding her bemusement at our gluttony gave us a warm welcome and many tips on the best foodie spots in the city, so shout out to her ❤ Anyway, onto the food. ⁣
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𝐆𝐫𝐢𝐥𝐥𝐞𝐝 𝐜𝐡𝐞𝐞𝐬𝐞 🧀 ⁣
Tbh this was the main reason we came. We’d seen some sxc pics of this beauty floating round the gram and just had to get our mitts on it too, and it was oh so worth it. A thick, deliciously moist slice of polenta bread was topped with a mesmerising sweet and salty layer of mushroom XO, topped with diced chives. The saltiness of the XO was balanced by the gooey yolk of the fried egg oozing on top, finished with torched creamy parmesan and edam rarebit (a Welsh toasted cheese sauce, not a bunny dw). It was the most moreish and heart attack morsel we’ve sunk our teeth into in a long while, 10/10⁣
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𝐁𝐚𝐫𝐥𝐞𝐲 𝐒𝐜𝐨𝐧𝐞𝐬 🧈 ⁣
These grainy boys tasted like the child of a bran muffin and a scone, with a slightly caramelised glazed exterior and a smooth, darkly sweet whipped date butter on the side. They were soul-warming yum, but after the gloriousness of the toastie everything else lost its glamour. 8/10⁣
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𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲 𝐭𝐫𝐢𝐟𝐥𝐞 🍓 ⁣
We definitely didn’t need anything else but our waitress convinced us we should finish our brunch with dessert so we undid a couple more buttons and tucked in to this upgraded version of a trifle. It had a strawberry and lime jelly base with slithers of strawberry floating around, and was topped with a thick, creamy custard and whipped almond cream. The whole thing was covered with a delicate sprinkling of dried raspberries and white chocolate. The almond imbued an enjoyably unique flavour to the dish 8.5/10
Banana and date make rather the sweet pair, don’ Banana and date make rather the sweet pair, don’t you think? 🍌 

We have the African country of Burundi to thank for cleverly combining these two in cake form. We’ve created a refined sugar-free, gluten-free take on the traditional recipe in our banana, date & cinnamon cake. It may be a healthy version but we assure you it’s still damn tasty 🐒

Head to the link in our bio for the full recipe 🤗
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