We score each food according to several measures for sustainability:
- financial cost – see our 9 most budget-friendly recipes
- family taste – see our 9 most delicious family-friendly recipes
- environmental impact – see our top 9 environmentally-friendly plant-based recipes
- nutritional value – see our 9 most nutritionally balanced recipes
- time to prepare – see our 9 quickest prep recipes
- cook once, eat many times – see our 9 top recipes with leftovers
Search for your favorite food above, or check out the list and links to each recipe below. Enjoy!
Most Recent 100 Recipes…
- Bosnian Grah bean soup (plant-based, gluten-free)Grah is a rich, smoky stew filled with beans, veggies, and tender chunks of vegan meat or tofu. Healing comfort food at its best.
- Vegan Potstickers / Gyoza / Mandu Dumplings (plant-based)They’re fun to cook, steamed on one side and fried on the other side, then dipped in a sesame soy based sauce. All the kids went back for seconds of these vegan potstickers.
- Spinach Mashed Potatoes (plant-based, gluten-free)These are the most flavorful mashed potatoes I have ever eaten. Based on a recipe from Belgium for “stoemp,” the intense flavor comes from cooking up some onions and garlic first, then mashing them into the potatoes along with any other veggies you want to incorporate.
- Sweet Samoan Coconut Buns (plant-based)Based on a Samoan recipe for pani popo, the buns have a lovely, sweet coconut glaze. These are the softest, sweetest pull-apart rolls you can bake. They will melt in your mouth.
- Riz gras, or deconstructed stuffed peppers (plant-based)This vibrant African dinner tastes a bit like delicious stuffed peppers to me. The peppers are blended into the sauce instead of being left whole, and the rice, plant-based meat, other veggies and spices round out the meal.
- Sweet and Sour Orange Tofu (plant-based, gluten-free)When you can’t get out to a Chinese restaurant, or want a healthier alternative made fresh in your kitchen, try this sweet and sour orange tofu.
- Tomato Avocado Salad (plant-based, gluten-free)A fresh, delicious lunch inspired by the cuisine of Central America. Tomato avocado salad could be your lunch today!
- Maple Wheat Sandwich Bread (plant-based)This maple wheat bread is our everyday go-to bread – great for toast, sandwiches, snacking, or even breadcrumbs.
- Murabba el balah – Lebanese stuffed dates (plant-based, gluten-free)Dates are simmered in a cinnamon glaze, then stuffed with roasted almonds to create a gooey, crunchy treat that’s both satisfying and healthy.
- Avena caliente (plant-based, gluten-free)Creamy and comforting, like a cross between a really good soy latte and a delicious bowl of porridge. A Caribbean and Latin American specialty.
- Gallo pinto (plant-based, gluten-free)A completely nutritious and flavorful dinner that you could probably make with things you have in your fridge and pantry today: rice, beans, and veggies.
- Jani me fasule (plant-based, gluten-free)What a beautiful Albanian comfort soup. Jani me fasule lovingly blends white beans, fresh vegetables, and Mediterranean herbs.
- Lentil potato cashew curry (plant-based, gluten-free)I love the creaminess of blending cashews with rich curry spices. The red lentils dissolve to create a thick and lovely soup.
- Aush (plant-based chili-curry-pasta)Imagine chili, curry, and pasta all coming together in a rainbow of flavors. All my favorite plant-based comfort foods in one dish!
- Za’atar salad with tofu (plant-based, gluten-free)A bright, fresh salad to wake you up and liven up the rest of your day. Za’atar is a beautiful Middle Eastern spice that’s a mix of sesame and green herbs. It gives a bit of a roasted pesto flavor.
- Torta od oraha (plant-based)A super moist walnut cake layered with butterscotch pudding. This recipe is inspired by the kitchens of Serbia, but I adapted it to be vegan.
- Esau soup (plant-based, gluten-free)The ancient legend is that two brothers were arguing over something important (a wife, land, or riches), and one of them made this soup.
- Rumbledethumps (plant-based, gluten-free)This is a fun Scottish way to use up leftover mashed potatoes. You mix them with other veggies and bake them in the oven with (vegan) cheese.
- Estofado con papas (plant-based)This is a magical Guatemalan stew. You will be wrapped in a warm embrace of potatoes, peppers, tomatoes, beans, plant-based meat, and rich stew spices. Healthy comfort food at its best!
- Zucchini with almonds (plant-based, gluten-free)This is a quick and delicious side dish or a yummy snack on its own, inspired by an African recipe. It only takes three ingredients to deliver a party of flavor, plus salt and pepper if you like.
- Stuffed Cabbage Rolls (plant-based, gluten-free)If you’re looking for comfort food in Germany, you might come across cabbage rolls: a traditional dish of cabbage, (vegan) meat, rice, onions, and tomato.
- Easy Chocolate Mousse (plant-based, gluten-free)This decadent chocolate coconut pudding is dairy-free and has only two ingredients: coconut milk and chocolate chips. It’s satisfyingly rich and creamy when you need a hit of chocolate!
- All-Time Favorite Bran Muffins (plant-based)These bran muffins were almost always around on weekends when I was growing up. My mom would make a fresh batch on Saturday morning and we would snack on them. They’re a kid all-time favorite!
- Bangladesh Khichuri Stew (plant-based, gluten-free)Bangladesh Khichuri is a rice and lentil stew filled with healing vegetables and lovely spices. It’s a beautiful, warm bowl of comfort on a cold day, or anytime your spirit needs a hug.
- Aunt Petunia’s Mulligatawny Soup (plant-based, gluten-free)A very gentle, warming curry simmered with vegetables, lentils, coconut milk, and rice. You can use almost any veggies you have on hand.
- Strawberry Coconut Bread Pudding (plant-based)This strawberry coconut bread pudding is a plant-based version that uses coconut milk for extra creaminess.
- Orange Raisin Chelsea Buns (plant-based)Enjoy the packed fruit in these Chelsea buns, a British variation of cinnamon rolls. They make my mouth water and my heart melt.
- Chocobanana Squares (plant-based)I invented these moist chocolate banana squares as a way to use up extra bananas with a good dose of chocolate and some healthy oats.
- Baked Eggplant Parmigiana (plant-based, gluten-free)All the goodness and love of eggplant parmigiana without the greasy fried feeling, or the heavy dairy cheese, or the wheat.
- No-Bake Brownies with Ganache (plant-based, gluten-free)These fudgy raw plant-based brownies can be thrown together in 15 minutes and will be devoured in about the same amount of time if you don’t hide some of them for later!
- Sunny Mac & Cheese (plant-based, gluten-free)Paired with green beans or cauliflower, sunflower mac & cheese makes a completely delicious and nutritious dinner.
- Sticky Date Pudding (plant-based, gluten-free)Sticky date pudding was my favorite new taste sensation from visiting Australia. It’s an amazingly gooey dessert infused with dates and caramel.
- Stamppot (plant-based, gluten-free)I learned about stamppot from an old Canadian cookbook, but it’s originally a Dutch recipe. You cook a vegetable like kale or savoy cabbage with a bunch of potatoes in a big pot, then add some (plant-based) sausage.
- Banana Treat Muffins (plant-based, gluten-free)Bananas and chocolate in a convenient portable (vegan) muffin cup. What could be better? Thanks to Megan for this recipe. I was skeptical about using 4 bananas for one dozen muffins, but it really makes them so moist. They’re definitely the best banana chocolate chip muffins I’ve ever tasted!
- Adasi Lentil Soup (plant-based, gluten-free)Adasi lentil soup is a comforting dish that mixes in some potato, onion, and sage for a lovely fall or winter dinner. I like to have it with some stir-fried greens on the side.
- Green Pea Risotto (plant-based, gluten-free)Instead of green eggs and ham (that’s another recipe to come for avocado scrambled eggs), how about green peas and ham risotto?
- Pasta e Fagioli with Kale (plant-based, gluten-free)There’s nothing like a bowl of good old-fashioned comfort food: beans, pasta, veggies, and a delicious sauce – otherwise known as pasta e fagioli.
- Baked Teriyaki Tofu with Satay Peanut Sauce (plant-based, gluten-free)I love baked teriyaki tofu, and here we add a satay peanut sauce, with cabbage-mashed-potatoes on the side. So comforting!
- Coconut Cranberry Spinach (plant-based, gluten-free)This is a fantastic coconut cranberry spinach dish originally from Tanzania (called mchicha wa nazi). It’s too good not to try it!
- Blueberry Maple Grunt (plant-based, gluten-free)Blueberry grunt is a fun dessert or breakfast to make – it’s basically like a giant blueberry-upside down muffin that you make in a pan on the stove.
- Cuban Black Bean and Vegetable Risotto (plant-based, gluten-free)Cuban black bean and vegetable risotto is my new favorite way to eat rice! You cook the rice right in the same pot as a fragrant mix of onions, olive oil, spices, beans, broth, and potatoes.
- Orange Sesame Chicory Salad (plant-based, gluten-free)Chicory is a bitter salad green, a bit like arugula. The sweetness of the orange and earthiness of the sesame and balsamic in this salad balance it nicely.
- Healing Red Lentil Dal (plant-based, gluten-free)The first spoonful of red lentil dal goes into our mouths and immediately all the muscles in our face and shoulders relax. There’s a dreamy “wow that’s good” look spreading around the table.
- Decadent Stuffed Mushrooms (plant-based, gluten-free)When I was a kid, I would help my mom make stuffed mushrooms. When they’re freshly baked, the soft juicy mushroom blends with the crunchy cheezy topping to make a party in your mouth.
- Canadian Butter Tarts (plant-based, gluten-free)It’s like a mini pecan pie but with raisins instead of pecans. We couldn’t find Canadian butter tarts in the US, so we made them ourselves.
- Creamy Scalloped Potatoes (plant-based, gluten-free)This is the kind of dish where you say “how can it taste THIS good?” Layered potatoes in creamy sauce with a crunchy topping. What’s not to like? I will now be making vegan scalloped potatoes for every family holiday feast.
- White Bean Feijoada (plant-based, gluten-free)Feijoada is like a Brazilian chili. We made it with white beans, tomatoes, peppers, vegan ground meat, and some lovely warming herbs and spices.
- Cream of Cauliflower Leek Soup (plant-based, gluten-free)On a brisk winter day there’s nothing like a warm bowl of creamy cauliflower leek and apple soup to comfort and nourish.
- Old Faithfuls, aka Grandma’s Oatmeal Raisin Cookies (plant-based, gluten-free)Whenever my British Grandma went to a potluck, party, or family gathering, she would have these oatmeal raisin cookies in hand. She nicknamed them “old faithfuls” because they’re so easy to make and everyone likes them.
- Coconut Tofu Curry (plant-based, gluten-free)For this take on Malaysian curry we played with broccoli, mushrooms, kale, tofu, and coconut milk to make some culinary magic.
- Zingy Jerk Tempeh (plant-based, gluten-free)The key ingredients are chili, nutmeg, and thyme. We made our own marinade, pan-roasted, and enjoyed a zingy jerk tempeh dinner.
- Cozy Irish Stew (plant-based, gluten-free)On a chilly fall day, there’s nothing like coming home to a bowl of warm, hearty Irish stew. Here’s a plant-based version that nourishes your spirit and sticks to your ribs as much as any meat-based stew would.
- Sweet Sesame Lentils (plant-based, gluten-free)In the spirit of being interconnected, I’d like to share this scrumptious healing recipe for sweet, tangy Korean lentils. They will absolutely melt your heart.
- Coconut Rice and Beans with Peppers and Kale (plant-based, gluten-free)We were inspired by a national dish of Belize to make this coconut rice and beans dinner. Hope you enjoy this little culinary trip to a wonderful new land without having to leave your kitchen.
- Creamy Caesar Salad Dressing (plant-based, gluten-free)This creamy dressing is made with cashews, nutritional yeast, garlic, lemon, and a bit of dijon mustard, which makes regular lettuce taste remarkably like a traditional Caesar salad.
- Biscuit Pot Pie (plant-based, gluten-free)Here’s a comforting casserole filled with tofu, veggies, and a creamy sauce, topped with soft, pillowy biscuits. It’s a wonderful weekend project if you have some extra time and love to put into making dinner.
- Beet Burgers (plant-based, gluten-free)These beet burgers taste like you’re dining at a fancy restaurant, which isn’t exactly possible with the pandemic right now. I chopped up the beet greens to throw into the mix as well.
- Butternut Gnocchi with Tomato and Sage (plant-based, gluten-free)This is my Italian grandparents’ gnocchi recipe as I remember it, except I like to make butternut squash gnocchi sometimes instead of potato, and I made it vegan and gluten-free.
- Tempeh Bourguignon with Mushrooms (plant-based, gluten-free)We’re having a French-inspired month of meals, so we made a plant-based tempeh bourguignon. It’s a thick and nourishing stew made with onions, mushrooms, thyme, zucchini, and a marinated savory tempeh that pops with flavor.
- Chocolate Peanut Butter Cookie Dough Bites (plant-based, gluten-free)These delicious chocolate peanut butter cookie dough bites take a few minutes to whip up and don’t need to be baked. No gluten, no dairy, just amazing flavor and decadent enjoyment.
- Canadian Mappleberry Muffins (plant-based)Apples, blueberries, maple syrup, oats – these mappleberry muffins have all the wholesome goodness of Canada.
- 3-Ingredient Cookies for Humans or Dogs (plant-based, gluten-free)We ran out of dog treats recently, so instead of buying more I decided it couldn’t be that hard to make our own cookies!
- Chocolate Coconut Truffles (plant-based, gluten-free)These chocolate coconut truffles are SO GOOD!!!! It’s hard to believe they’re plant-based (no butter, no refined sugar, no cream). You have to try them. Seriously.
- Easy Homemade Hummus (plant-based, gluten-free)All it takes is tossing 7 ingredients in a food processor and blending it up. Ready in less than 10 minutes.
- Moroccan Vegetable Tagine (plant-based, gluten-free)Don’t wait for the future to find happiness here and now. If you make this Moroccan vegetable tagine, it’s pretty much happiness in a bowl.
- Ratatouille, Pixar-Style (plant-based, gluten-free)We’ve watched the Pixar movie Ratatouille at least a dozen times, but have never worked up the courage to actually make the film’s signature dish. We decided to give it a go. The hardest part is all the slicing of the vegetables. Other than that, it’s easy and fun to put together this healthy French delicacy.
- Lasagna with Tofu Ricotta (plant-based, gluten-free)Just because you’re eating plant-based doesn’t mean you can’t make a creamy lasagna! This tofu ricotta is your new best friend.
- Split Pea Soup (plant-based, gluten-free)Sometimes you just want a creamy, comforting soup to soothe your spirit. This split pea potato soup hits the spot and happens to be plant-based too for extra happiness.
- Macro Bowl with Tahini Dressing (plant-based, gluten-free)A frequent culinary enjoyment there was the macro bowl or plate, with some kind of grain, some kind of bean, a variety of veggies, and a yummy dressing. The possibilities are infinite! Here’s one option.
- Mom’s Minestrone (plant-based, gluten-free)Minestrone is one of my favorite meals from when I was little. My mom made this about once a week, and the full pot was well depleted by the time we all had second and third bowls.
- Creamy Rice Pudding (plant-based, gluten-free)When there’s leftover rice around, we like to turn it into a comforting bowl of creamy, vanilla-y, raisin-y good rice pudding.
- Soba Noodle Bowl (plant-based, gluten-free)This Thai soba bowl is a very comforting mix of soba noodles, tofu, veggies, and a creamy gingery Thai peanut sauce. I would eat this any day of the week!
- Lentils & Greens with Goddess Dressing (plant-based, gluten-free)You cook lentils, rice, and celery together, top it with sauteed farm fresh onions and greens, then drizzle with a divine vegan goddess dressing. It will help you feel amazing!
- Pasta with Cheezy Lentil Sauce (plant-based, gluten-free)A totally yummy, cashew-cheezy, hearty-lentilly pasta dish of comfort for any family dinner.
- Peach Mango Cobbler (plant-based, gluten-free)What is a peach plum cobbler, you say? It’s baked fruit with fresh biscuit dough on top, which tastes spectacular!
- Canadian Hodgepodge Stew (plant-based, gluten-free)Canadian hodgepodge is a bit like taking whatever vegetables you have left from your garden and tossing them into a big, nourishing stew.
- Caramel Custard Fruit Tart (plant-based, gluten-free)The kids have been begging for a fruit tart filled with custard and shiny berries on top for months. I just couldn’t figure out how to make it without milk and eggs, so I kept putting it off.
- French Onion Soup with Cashew Cheese (plant-based, gluten-free)I love French onion soup: the earthy oniony broth, the soft soaked bread, the gooey melty cheese. This is the first time I’ve tried making it at home, and it was fantastic. We even made our own plant-based mozzarella from cashews!
- Dilled Rice and Beans (plant-based, gluten-free)If you have leftover rice, dilled rice and beans is the quickest, one-step dinner in the world. It’s also very comforting and nourishing.
- Apple Pancakes with Blueberry Sauce (plant-based, gluten-free)We’ve tried a lot of pancake recipe variations, and these fluffy apple pancakes are definitely the favorite. Great for a weekend morning.
- Mushroom Stroganoff (plant-based, gluten-free)We used to make this dish with beef and dairy, but I’d say we all enjoy this vegan mushroom stroganoff just as much, if not more. It gets bonus points for not leaving a super heavy feeling in your stomach.
- Baby Spinach Potato Soup (plant-based, gluten-free)The bright green of this creamy spinach potato soup makes me very happy. I can eat a big bowl of this for dinner on its own, but you could also have it as a side dish for something else.
- Baked Cauliflower Alfredo (plant-based, gluten-free)In Britain this baked cauliflower alfredo is called “cauliflower cheese”, and wherever you are it’s a tasty way to get your veggies.
- Babcia Stew (plant-based, gluten-free)If you have Polish or Russian roots, your Grandma might be called your Babcia. This is a simply delicious “Babcia stew” with potatoes, cabbage, carrots, onions, chick peas, rice, dill, thyme, and a bit of plant-based ground meat.
- Fudgy Apricot Torte (plant-based, gluten-free)I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten! We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings.
- Mac & Cheeze with Broccolini (plant-based, gluten-free)You toss some cashews and cheesy sauce ingredients into a blender, boil the pasta and broccoli in the same pot, and mix it all together. Plant-based mac & cheese is a new favorite at our house!
- Potato Leek Hug Soup (plant-based, gluten-free)When we made this potato leek soup, we nicknamed it “hug soup” because eating it feels like melting into a warm hug. The creaminess of the coconut milk marries beautifully with healing herbs and lovely leeks.
- Banana Carob Brownie Muffins (plant-based, gluten-free)I call these banana carob brownie muffins because whenever my husband Mark eats one, he asks me “are you SURE there’s no chocolate in this?”
- Cauliflower Tikka Masala (plant-based, gluten-free)We love the creamy curry-ness of a good chicken tikka, but now we’re eating more of a plant-based diet. What to do? Fortunately Jamie came to the rescue with the inspiration for this cauliflower tikka masala recipe.
- Balsamic Maple Tempeh (plant-based, gluten-free)This balsamic maple glazed tempeh recipe is a slow marinating, slow cooking feast, with balsamic vinegar, maple syrup, garlic, soy sauce, and olive oil blending to delight the senses.
- Cauliflower Potatoes with Mushroom Gravy (plant-based, gluten-free)We mash cauliflower in with the potatoes for a lovely moistness, then smother it in a vegan mushroom gravy that satisfies even the folks who are used to meat and dairy-based gravies. We’ll be making these cauliflower potatoes again for sure.
- Grandma’s Date Squares (plant-based, gluten-free)The crumble topping in this recipe is my Grandma’s creation. We couldn’t decide whether to use it for apple crumble or date squares, so we whipped up a double batch of topping and made both desserts!
- Creamy Zucchini Pasta (plant-based, gluten-free)Creamy zucchini pasta is a fantastic plant-based pasta dish where you use blended zucchini with basil as a cream sauce, and boil some other veggies in with the pasta.
- Garbanzo Cucumber Salad (plant-based, gluten-free)A bright, lively and very simple garbanzo cucumber salad that will make your whole body smile. I’m not normally a fan of cucumbers but I polished off a second helping of this!
- Chocoholic Brownies (plant-based, gluten-free)Some days you just need a good fudgy brownie to hit the spot. This recipe is made without dairy or eggs, and is arguably more satisfying than a traditional non-vegan brownie – everyone here gobbles these plant-based brownies up with gusto.
- Coconut Ginger Dal (plant-based, gluten-free)If you’re feeling a bit under the weather, or if you just want an extra healing, nourishing meal for your body and spirit, this coconut ginger dal is the soup for you.
- Pasta with Beans and Greens (plant-based, gluten-free)When I don’t know what to make for dinner, I usually throw together some kind of pasta dish, like this spaghetti with beans and greens.
- Oatmeal Soda Bread (plant-based, gluten-free)Since I went gluten-free, I’ve been missing a good, hearty loaf of bread. I grew up eating bread every day, and this oatmeal soda bread is saving me!
- Shepherd’s Pie (plant-based, gluten-free)I had nannies from England when I was little, and some of the things they taught us were traditional British recipes. Shepherd’s pie, bubble and squeak, bangers and mash, Yorkshire pudding – all the classics.
- Two-Ingredient Applesauce (plant-based, gluten-free)Maybe it’s because my mom used to make homemade applesauce for us when we were little, but I much prefer this to store-bought.
This is our matrix for determining how sustainable each meal is:
- Time to make
- 1 = 3+ hours
- 2 = 1-2 hours
- 3 = <1 hour
- 1 = <4 servings
- 2 = 4-6 servings
- 3 = lots of leftovers
- Cost per person
- 1 = >$10
- 2 = $5-10
- 3 = <$5
- 1 = inedible
- 2 = decent meal
- 3 = when are we having this again?
- Environmental impact
- 1 = wowzers (endangered/imported)
- 2 = moderate impact
- 3 = minimal damage
- Nutritional value
- 1 = eat rarely (high sugar/fat)
- 2 = healthy-ish
- 3 = optimal nutrition
Each factor is scored 1, 2, or 3 according to how long it takes, how much it costs, etc. Then the scores are all added up to get the overall sustainability score, which has a maximum of 18.
Anything that scores over 15 goes into our family favorites cookbook.
Recipes still to come…
Pigs in a blanket
Schwarzwalderkirschtorte (Black forest cake)
Ahashoo (nut taffy)
Tzimmes (brisket stew)
Amaretti (almond cookies)
Haddock fish and chips with tartar sauce
Aligot (potatoes and cheese)
Afghan biscuits (chocolate cookies)
Apple pandowdy (apples with dumplings)
Acar timun (pickles)
Steamed fish with ginger and scallions
Double chocolate pudding
Granny smith apples
Melon with strawberries and kirsch
Langue de chat cookies
Thomas’ English muffins
Sweet Georgia peaches
Blini with caviar
Baked Rome beauty apples with vanilla ice cream
Affogato (coffee and ice cream)
Anticuchos (beef kebabs)
Pots de creme au chocolat
Baked Idaho russet potatoes
Lady Baltimore cake
Apple pie (Cortland or Northern spy apples, cheddar crust)
Tapas: boquerones, tortillas de camarones, papas alina, patatas bravas, montados de lomo, chorizo a la plancha, anchovies, olives, cheese
McConnell’s Turkish coffee ice cream
Salami and eggs
Steamed syrup sponge pudding
Anzac biscuits (oat coconut cookies)
Zwetschgenknodel (plum-stuffed potato dumplings)
Pastrami and corned beef
Transylvanian baked sauerkraut with sausages
Angolotti (stuffed pasta)
Dried fruit compote
Fried clam roll
Bread fried in bacon grease
Victorian seed cake
Fresh onion soup
Shellfish in black bean sauce
Thai chicken curry
Kulebyaka (salmon dill mushroom pie)
Manhattan clam chowder
New England clam chowder
Kale caesar salad with crispy black beans
Chinese veggie stirfry
Saratoga potato chips
Idli and vada
Italian wedding soup
Turkey zucchini meatloaf
Scallop, bacon and pea pasta
Sesame ginger salmon
Creamy veggie soup
GBB7 Week 3 – Bread: Dampfnudel
Mousse au chocolat
Irish whiskey cheesecake
Scordolea (garlic mashed potatoes)
Yekik alich’a (yellow split peas with turmeric)
Chocolate bourbon cake
Kaeng keow wan (thai green curry chicken soup)
Artichauts a la Barigoule (peasant artichokes)
Roti / chapati with sambal
Dill and caraway
Aish-el-saraya (palace bread pudding)
Dulce de leche
Smorkage (butter cake)
Golden yoich (Chicken soup)
Murabba el balah (dates stuffed with almonds)
Aush (chili with noodles)
Aushak (leek ravioli with lamb sauce and yogurt)
Bharta (roasted eggplant mash)
Borani (spinach yogurt dip)
Bulanee gandana (flatbread with veggie filling)
Kebab-e-murgh (chicken kebabs)
Korma-e-sabzi (spinach stew)
Quabili palaw (chicken, rice, carrots, raisins)
Sambossas (like samosas)
Torshi (pickled vegetables)
Hawaiian sea salt
Shrimp ‘n grits with rose marie sauce
Funnel cakes (Jaffa cakes actually)
Ambrosia (fruit salad)
Benne wafers (sesame cookies)
Bread pudding with whiskey sauce
Corn on the cob
Eggs sardou (poached eggs with artichoke, spinach, hollandaise)
Gateau de crepes with creme St-Honore
Giant Syrian tomatoes
Green eggs and ham
Hash (meat, potatoes, onions)
Maque choux (smothered corn)
Muffaletta (Italian sub sandwich)
Nova smoked salmon
Po’boy (seafood sandwich)
Smoked salmon pizza with olive oil, dill creme and onions
Southern potato salad
Tuna salad sandwich
Wet bottom shoofly pie
Chimichurri (parsley garlic oregano olive sauce)
Anoush aboor (honey rice pudding)
Pavlova (meringue with fruit)
Bayrische semmelknodel (stale bread dumplings)
Dobosctorte (multi thin layer sponge with chocolate and caramel)
Griessklosschen (semolina dumpling soup)
Kaiserschmarren (fluffy shredded pancake)
Kartoffelklosse (potato dumplings)
Plunder (pastry with cherries or apricot)
Sachertorte (chocolate apricot cake)
Schokoladen topfenpalatschinken (chocolate-topped crepes)
Serviettenkloss (napkin dumplings)
Wiener schnitzel (chicken/veal cutlets)
Aselila (egg salad with walnuts and sage)
Scordolea (walnut garlic sauce)
Endive au jambon sauce mornay (endives with ham and cream sauce)
Waterzooi a la gantoise (creamy fish or chicken stew)
Farofa (toasted cassava flour)
Feijoada (black bean and pork stew)
Moqueca (coconut fish stew)
Vatapa (shrimp peanut stew)
Mamaliga and kachamak (corn porridge)
Mango panna cotta
Tong Yuen (sweet rice dumplings)
Calabaza (winter squash)
Callaloo (greens + coconut milk)
Beijing kao ya (Peking duck)
Candied apple fritters
Chengdu ji (chicken with ginger, garlic, celery)
Chuk sun (bamboo shoots)
Chung yau bang (scallion pancake)
Dan dan mian (spicy noodles with pork and vegetables)
Dau mui (garlicky pea shoots)
Gai see guen (rice noodles with shredded chicken)
Gau choy (chives)
Grated turnip cakes with pork
Guk char siu bau (steamed pork buns)
Guotie (pork and cabbage dumplings)
Hai xian jiang (hoisin sauce)
Har gow (shrimp dumplings)
Huajiao (sichuan pepper)
Li-tzu-tan-kao (Peking dust – chestnut, cream and nut dessert)
Parathas (flaky flatbread)
Qi guo ji (steam-pot chicken)
Seun lot tong (hot and sour soup)
Shi zi tou (stewed pork meatballs with cabbage)
Shiitake mushrooms with bok choy
Shiu mai (pork and mushroom dumplings)
Sijidou chao rousi (string beans with shredded pork)
Singapore mei fun (Singapore noodles like pad thai)
Siu loon bau (pork dumpling)
Tianzha hetao (candied nuts)
XO sauce (spicy umami seafood sauce)
Colombian supremo coffee
Cascos de guayaba (guava shells in syrup)
Flaeskeaeggekage (bacon and egg pancake)
Kamme (almond vanilla pastry combs)
Kodboller i selleri (meatballs with celery)
Kokt torsk (boiled cod)
Krammerhuse med flodeskum (crepe cake wraps with cream and jam)
Kransekager (marzipan ring cake)
Mordbrad med svedsker og aebler (roast pork loin with prune and apple stuffing)
Rejer (dilled shrimp)
Rodgrod med flode (red berry pudding)
Rodkal (red cabbage)
Smorrebrod (open faced dark rye sandwich)
Snegle (cinnamon swirl pastry)
Wienerbrod (Danish pastry)
Banketletters (almond letter pastry)
Hutspot met klapstuk (mashed veggies with braised beef)
Uitsmijters and broodjes (fried eggs and ham on bread)
Poppy seed strudel
Biram ruzz (baked rice with chicken)
Eesh baladi (flatbread)
Feteer (filled pastry)
Ful medames (fava bean stew)
Karkade (hibiscus tea)
Kosheri (rice, lentils, pasta, chick pea dish)
Mahalabia (milk pudding)
Om ali (puff pastry, milk, nut dessert)
Tamia (fava bean fritters)
Bangers and mash
Eccles cakes (small currant-filled cakes)
Gooseberry fool (cream and fruit dessert)
Cumberland sauce (port currant sauce)
Smoked bacon butty (sandwich)
Toad in the hole (sausages in yorkshire pudding batter)
York ham with Madeira sauce
Berbere (spice mix)
Doro wett (spiced chicken stew)
T’ej (honey wine)
Yataklete kilkil (vegetable stew with garlic and ginger)
Yedoro shorba (chicken soup with garlic and ginger)
Aubergine en caton (roasted eggplant)
Baeckeoffe (potato turnip casserole)
Beurre d’Isigny (homemade butter?)
Bireweche (Christmas fruit bread)
Bouillabaisse (fish stew)
Bourride (aioli fish stew)
Brandade de morue (whipped cod and potatoes)
Calissons d’Aix (almond paste candy)
Charcuterie (deli plates)
Chou farci a la Grassoise (savoy cabbage)
Choucroute de navets (turnip sauerkraut)
Choucroute garnie (dressed cabbage with sausages and potatoes)
Clafoutis limousin (cherry cake)
Confiture de groseilles (gooseberry jam)
Crepes dentelles (crispy buttery cookies)
Croque madame (ham and cheese sandwich with a fried egg on top)
Croquembouche (choux puffs with caramel)
Gateau mille-feuilles (puff pastry slices with cream and chocolate)
Gateau pithiviers (2 puff pastry disks with apricot filling)
Gateau St. Honore (puff pastry, choux buns, pastry cream)
Kugelhopf (almond raisin brioche cake)
Oeufs a la neige and ile flottante (meringue and creme anglaise)
Pan bagnat (nicoise salad in a sandwich)
Poisson au beurre blanc
Pommes gaufrettes (waffle fries)
Poulet a l’estragon
Poulet farnese (roast chicken with hazelnuts and bay leaves)
Quenelles de brochet (fish cakes)
Radis au beurre
Salade Lyonnaise (frisee, bacon, poached egg)
Salsify (parsnip relative)
Socca (chickpea flour flatbread)
Sole a le meuniere (panfried sole with butter, lemon, parsley)
Soupe a l’oignon
Soupe au pistou (French minestrone)
Tate flambee alsacienne (cream, bacon, onion pizza)
Tourte de blette sucree (swiss chard tart)
Truite au bleu (poached trout with potatoes)
Tuiles (wafer cone cookies)
Lobio satsivi (green beans in walnut sauce)
Tkemali (plum sauce)
Baumkuchen / Jaffa cake
Berliner pfannkuchen (jam-filled iced donuts)
Bohmischer karpfen (bohemian carp)
Frankfurter pudding (almond raisin orange cake)
Gurkensalat (cucumber salad)
Mohr im hemd (chocolate hazelnut pudding)
Obstkuchen (fruit tart)
Rote grutze (red berry pudding)
Salkartoffeln (boiled potatoes)
Salzstangen (pretzel sticks)
Schillerlocken (pastry tubes with cream)
Streuselkuchen (crumb cake)
Weihnachtsgeback (Christmas cookies)
Pastitsio (Greek lasagna)
Diri ak djon-djon (black mushroom rice)
Halaszle (fisherman’s stew)
Hungarian apple strudel
Szeged gulyas (pork goulash)
Biryani (mixed rice and meat)
Papadums (crisp flatbread)
Bhel puri (puffed rice, vegetables, and tamarind sauce)
Dhansak (meat with lentils and vegetables)
Dosa (rice crepes)
Ekuri (ginger scrambled eggs)
Kachori (samosa stuffed with dal)
Kulfi (Indian ice cream)
Lamb vindaloo (lamb curry)
Mulligatawny soup (coconut lentil carrot apple curry)
Pakora and bhajia (onion chick pea fritters)
Phirni (rice/tapioca pudding)
Saag gosht (lamb and spinach curry)
Tandoori murgh (roasted yogurt-spiced chicken)
Thali: raita, sabzi, dum aloo, roti, pickles (platter)
Uthappam with raita (vegetable pizza/pancake with fermented batter)
Vagharela chawal ne murghi (caramelized rice with chicken curry)
Ajam roedjak (meat in spicy coconut milk)
Loempia (Indonesian spring rolls)
Nasi goreng (fried rice with meat and vegetables)
Nasi padang / rijsttafel (rice with a bunch of small plates)
Otak-otak (grilled fish cake)
Pisang goreng (banana fritters)
Rendang (spicy meat)
Sambal goreng (chili paste)
Seroendeng (spicy fried coconut condiment)
Soto ajam (chicken noodle soup)
Ash-e anar (pomegranate split pea soup with meatballs)
Chelo kebab (rice and kebabs)
Irish breakfast (bacon rashers, pork sausages, fried eggs (or scrambled), white pudding, black pudding, toast and fried tomato. Sauteed field mushrooms are also sometimes included, as well as baked beans, hash browns, liver, and brown soda bread)
Alici (anchovies with spaghetti)
Buccellato (fig and nut Christmas cake)
Cacio e pepe (spaghetti with pecorino and pepper)
Cappelletti (circular ravioli)
Carciofi romaneschi (herb-stuffed artichokes)
Carta da musica (semolina crackers)
Cassoeula (pork and cabbage)
Castagnaccio (chestnut cake)
Fichi ripieni al forno (figs stuffed with nuts)
Fritto misto di pesce
Gelato en briocha (brioche bun ice cream sandwich)
Giardiniera (pickled vegetables)
Grilled scampi with olive oil, lemon juice, garlic
Insalata di frutti di mare
Merluzzo in bianco
Mostarda di cremona (fruit / mustard condiment)
Orzotto (barley risotto)
Pan de patata (potato bread)
Pane sciocco (bread without salt)
Panelle (chickpea fritters)
Panforte di Siena (chocolate, fruit, nut chewy dessert)
Panzanella (bread, tomato, onion salad)
Pizzoccheri (short buckwheat tagliatelle)
Pollo al mattone (chicken grilled with a brick)
Rao’s lemon chicken
Risotto al frutti di mare
Risotto Milanese (parmesan saffron risotto)
Risotto saltato (leftover risotto pancakes)
Sartu di riso (rice with meat sauce, peas, mushrooms)
Spaghetti a vongole
Spaghetti gricia (bacon, pecorino, pepper)
Sugo di uva (grape pudding)
Tartufi ice cream
Black fruitcake (rum-soaked burnt sugar fruitcake)
Blue mountain coffee
Sorrel punch (hibiscus drink)
Kohaku suzuke (pickled cucumbers)
Bean paste mochi
Chawanmushi (savory egg custard)
Hakuto no dengaku (miso-glazed eggplant)
Hiyayakko (chilled tofu)
Kabocha no sawayaka ni (lemon-simmered kabocha squash)
Kamameshi (mixed rice pilaf)
Kasutera (sponge cake)
Kyuri (Japanese cucumber)
Natto (fermented soybeans)
Nuta (mustard-miso dressing)
Ochazuke (rice with poured tea, salmon, vegetables)
Senbei (rice crackers)
Subasu (lotus root)
Tamagoyaki (rolled omelette)
Wagyu (kobe beef)
Washoku (traditional Japanese cooking)
Yakitori (chicken skewers)
Berengena frita (fried eggplant)
Bialys (flatbread bagels)
Charoset (dark fruit nut paste)
Chelo (Persian rice)
Cholent (slow cooked beef bean potato onion honey paprika stew)
Choresh bademjon (eggplant tomato stew)
Choresh qormeh sabzi (green herb, bean, and meat stew)
Gehakte leber (chopped liver and onions)
Halvah (sweet sesame treat)
Hamantaschen and orejas de haman (poppyseed filled pocket cookies)
Keftes de prasa (leek patties)
Knishes (baked dumplings with meat, potatoes, kraut)
Kookoo sabzi (green Persian frittata)
Lekach (honey ginger cake)
Matzo brei (scrambled matzo with eggs)
Megina (Passover meat casserole/pie)
Mushroom and barley soup
Nigella sativa (black cumin)
Nohut (chick pea stew)
Passover sponge cake
Pickled green peppers
Pizza ebraica (sweet filled cookie with nuts, raisins, wine, fruit)
Shvartze retach mit schmaltz (radish onion relish)
Silan (date honey syrup)
Gochujang (chili paste)
Japchae (noodle stirfry)
Saenggang cha (ginger tea)
Yangnyeom dak (sweet and sour chicken)
Arepas (corn patties)
Picadillo (ground meat, raisins, olives, tomato, spices)
Tostones (fried plantains)
Kibbeh (bulgur, onion, meat croquettes)
Asam laksa (spicy salmon noodle soup)
Kuih (steamed coconut rice custard cake)
Nasi ayam (chicken fried rice)
Nyonya rojak (savory fruit and vegetable salad)
Poh piah (fresh spring roll)
Pulot hitam (black sticky rice pudding)
Huachinango a la veracruzana (snapper with wine, olives, raisins, spices)
Huevos rancheros (tortilla, egg, salsa, beans)
Mole (chocolate chili sauce)
Natilla (vanilla lemon cinnamon egg custard)
Sopa de tortilla
Verduras en escabeche (citrus pickled vegetables)
Baba ghanoush (eggplant dip)
Borek (stuffed phyllo pastry)
Cacik (cucumber yogurt dip)
Nan-o panir-o-gerdu (feta walnut spread)
Semsemiyeh (sesame candy)
Za’atar (toasted sesame seed spice mix)
Briks and briouats (Moroccan samosas)
Kab el ghzal (almond-filled crescent cookies)
M’hanncha (almond pastry snake cake)
Mssiyar (pickled lemons)
Sweet and savory roasted fish
Piri-piri shrimp (shrimp in red pepper sauce)
Akara (black eyed pea fritters)
Efo riro (spinach stew)
Chakchouka (eggs baked in tomato, onion, pepper)
Chermoula (herb garlic lemon marinade)
Harira (tomato lentil chickpea meat soup)
Matbucha (tomato and pepper salad)
Tagine (vegetable casserole)
Choclo (giant corn)
Papa morada (sweet corn pudding)
Pollo a la brasa (marinated roasted chicken)
Bigos (cabbage sausage stew)
Kutya (sweet wheat berry pudding)
Mazurek (sweet, flat jam cake)
Fios de ovos (egg yolks boiled in sugar syrup into threads)
Malasadas (yeast donut)
Borscht (beet soup)
Chervil (French parsley)
Guriev kasha (sweet kasha porridge)
Kotlety pozharskie (ground chicken cutlet)
Paska (Easter bread)
Kvass (fermented rye drink)
Marinovannye griby (marinated mushrooms)
Pelmeni (filled meat dumplings with sour cream)
Knackebrod (multiseed crispbread)
Lefse (potato flatbread)
Rugbrod (Danish rye bread)
Wienerpolser (hot dogs)
Langoustines with hollandaise sauce
Hibiscus petal juice
Mafe (meat-tomato-peanut butter stew)
Palaver sauce (stew of meat, fish, greens)
Thiakry (sweet millet pudding)
Thiebu djen (fish and rice stew)
Torta od oraha (walnut cake)
Lassi (fruit yogurt drink)
Murtabak (spicy folded omelette pancake with vegetables)
Bobotie (curried meat and fruit casserole with egg topping)
Bunny chow (bread loaf filled with curry)
Fufu dumplings (yam dumplings)
Imifino patties (greens and cornmeal patties)
Ithanga (pumpkin fritters)
Koeksisters (sticky braided donuts)
Mbatata (sweet potato cookies)
Sik sik wat (beef red pepper stew)
Simsim (sesame seed honey balls)
Umngqusho (baked curry beans and potatoes)
Tortilla espanola (egg and potato omelet)
Caldo gallego (white bean and greens soup)
Dulce de cascara de naranja amarga (marmalae)
Huevos estrellados (broken eggs, ham, peppers)
Mariscada en salsa verde (seafood stew in green sauce)
Paella with saffron (seafood, sausage, rice)
Sopa de ajo castellana (garlic soup with eggs)
Arter med flask (pea soup with pork)
Hasselbackspotatis (baked potatoes)
Platter (Swedish pancakes)
Semlor / fastelavnsboller (cardamom sweet buns with almond filling and whipped cream)
Rosti (hash browns)
Zuger kirschtorte (cherry meringue sponge torte)
Gai yang (Thai marinated grilled chicken)
Ginger fried rice
Kaeng musmun (Massaman thai curry)
Kaeng phet (red curry)
Mee krob (crispy stir-fried noodles)
Sangkhaya (coconut custard)
Tom kha gai (chicken coconut soup)
Cerkez tavugu (Circassian chicken with walnuts)
Kilic sis (BBQ fish skewers)
Lahmajoun (Armenian ground beef pizza)
Manti (meat dumplings with egg pasta dough and garlic yogurt sauce)
Rahat lokum (Turkish delight)
Simit (sesame seed bread ring)
Tsetov gangar (artichoke, lemon, potato salad)
Korovai (decorated braided bread)
Kotlety po-kievski (Chicken kiev)
Bun cha gio (pork and noodle salad)
Ca chien (fried fish)
Cha ca la vong (turmeric and dill fish)
Chao tom (sugar cane shrimp)
Goi du du (green papaya salad)
GBB1 Week 1 – Cake: Victoria Sponge Cake
GBB1 Week 5 – Pastry: Cornish Pasty
GBB2 Week 1 – Cake: Coffee and Walnut Battenberg
GBB2 Week 3 – Bread: Foccaccia
GBB2 Week 4 – Biscuits: Brandy Snaps
GBB2 Week 7 – Patisserie: Iced Buns
GBB2 Week 8 – The Final: Sachertorte
GBB3 Week 1 – Cake: Rum Baba
GBB3 Week 3 – Tart: Treacle Tart
GBB3 Week 4 – Desserts: Crème Caramel
GBB3 Week 7 – Sweet Dough: Jam Doughnut
GBB3 Week 8 – Biscuits: Chocolate Teacakes
GBB3 Week 9 – Patisserie: Fraiser Cake
GBB3 Week 10 – The Final: Fondant Fancies
GBB4 Week 1 – Cake: Angel Food Cake
GBB4 Week 3 – Desserts: Floating Islands
GBB4 Week 4 – Pies and Tarts: Egg Custard Tarts
GBB4 Week 5 – Biscuits and Traybakes: Tuiles
GBB4 Week 6 – Sweet Dough: Apricot Couronne
GBB4 Week 7 – Pastry: Religieuses
GBB4 Week 8 – Quarter Final: Hazelnut Dacquoise
GBB4 Week 9 – Semi Final: Charlotte Royal
GBB4 Week 10 – The Final: Pretzels
GBB5 Week 1 – Cake: Cherry Cake
GBB5 Week 2 – Biscuits: Florentines
GBB5 Week 4 – Desserts: Tiramisu Cakes
GBB5 Week 5 – Pies and Tarts: Mini Pear Pies
GBB5 Week 6 – European Cakes: Prinsesstarta
GBB5 Week 7 – Pastries: Kouign-Amann
GBB5 Week 9 – Patisserie: Schichttorte
GBB6 Week 1 – Cake: Frosted Walnut Layer Cake
GBB6 Week 2 – Biscuits: Ariettes
GBB6 Week 4 – Desserts: Spanische Windtorte
GBB6 Week 6 – Pastry: Flaounes
GBB6 Week 7 – Victorian: Tennis Cake
GBB6 Week 8 – Patisserie: Mokatines
GBB6 Week 9 – Chcolate: Chocolate Souffle
GBB6 Week 10 – The Final: Millie-feuille
GBB7 Week 1 – Cake: Jaffa Cakes
GBB7 Week 2 – Biscuits: Viennese Whirls
GBB7 Week 4 – Batter: Lace Pancakes
GBB7 Week 6 – Botanical: Fresh Herb Fougasse
GBB7 Week 7 – Dessert: Marjolaine
GBB7 Week 8 – Tudor: Jumble Biscuits
GBB7 Week 9 – Patisserie: Savarin with Chantilly Cream
GBB7 Week 10 – Final: Victoria Sandwich
GBB8 Week 1- Chocolate Mini Rolls
GBB8 Week 2 – Fortune Cookies
GBB8 Week 4 – Stroopwafels
GBB8 Week 5 – Molten Chocolate Puddings
GBB8 Week 6 – Pastéis de Nata
GBB8 Week 8 – Cumberland Rum Nicky
GBB8 Week 9 – Les Misérables Slices
GBB8 Week 10 – Iced Ginger Biscuits
GBB9 Week 1- Wagon Wheels
GBB9 Week 2 – Le Gâteau Vert
GBB9 Week 4 – Raspberry Blancmange with 12 Langues du Chat Biscuits
GBB9 Week 5 – Ma’amoul
GBB9 Week 6 – Puits d’amour
GBB9 Week 7 – Vegan Tropical Fruit Pavlova
GBB9 Week 8 – Æbleskiver
GBB9 Week 9 – Torta Setteveli
GBB9 Week 10 – Campfire Pita Breads
GBB10 Week 1- Angel Slices
GBB10 Week 2 – Fig Rolls
GBB10 Week 4 – Maids of Honour
GBB10 Week 5 – Beignet Souffles
GBB10 Week 6 – Verrines
GBB10 Week 7 – Sicilian Cassatelles
GBB10 Week 9 – Gâteau Saint Honoré
GBB10 Week 10 – Stilton Soufflés