Aloo tama with black-eyed peas combines potato, fully cooked fermented bamboo shoots and tender beans in a tangy Nepali-style broth. Fermented bamboo gives the dish its characteristic sour aroma; cumin, ginger and tomato support that flavour rather than covering it with heavy cream.
This vegan village-style salad brings together ripe tomatoes, cucumber, green pepper, onion and olives with oregano dressing. Optional vegan feta adds a salty accent. The vegetables should remain chunky and juicy, with a small amount of dressing at the base.
Shredded green papaya, beans, tomatoes, peanuts and a lime-chilli dressing create a crisp vegan Thai salad with sweet, sour, salty and spicy balance.
Beetroot, orange and walnut salad balances earthy roasted beetroot with juicy citrus and crisp toasted nuts. Rocket adds a peppery note, while mustard dressing connects the sweet and acidic components. The beetroot should be tender enough to cut cleanly.
This tabbouleh is herb-led, with finely chopped parsley and mint around a modest amount of bulgur. Tomato, cucumber and pomegranate bring juiciness and small sweet-sour bursts. The salad should taste fresh rather than like a large bowl of grain.
Sesame noodle salad combines cool noodles with crisp vegetables, cooked edamame and a ginger-sesame dressing. The strands should separate easily and carry a light, even coating. Cabbage and carrot provide crunch against the softer noodles.
Green lentils and roasted peppers make a substantial salad with smoky-sweet vegetables and a lemon-mustard dressing. Rocket and parsley give freshness against the earthy lentils. The peppers should be soft enough to fold through without tough strips of skin.
Mango, avocado and black beans create a salad with sweet fruit, creamy richness and a tender bean base. Lime and chilli keep the flavour lively, while red onion gives a crisp accent. The mango and avocado should stay in recognisable pieces.
Warm potato herb salad uses a mustard-lemon dressing instead of mayonnaise. Warm potatoes absorb some dressing, while parsley, dill and chives create a fresh finish. Capers provide salty bursts that should remain balanced against the mild potato.
Quinoa and edamame give this salad two distinct tender textures, with cucumber and carrot adding crunch. Ginger, lime and sesame form the dressing. The quinoa should be loose and cool enough that the vegetables stay crisp.
Carrot-chickpea tahini salad combines crisp grated carrot with soft cooked chickpeas and a creamy lemon-sesame dressing. Mint and parsley brighten the mixture, while toasted pumpkin seeds provide a dry crunch.
Crisp tofu in a soy-ginger glaze makes a satisfying rice bowl with broccoli. The thin cornflour coating provides texture, while the reduced sauce brings sweet, salty and acidic notes. Timing the final toss matters because the coating softens as it sits in the glaze.
Vegetable fried rice uses separate cooked grains with small pieces of carrot, mushroom and peas. Spring onion whites flavour the pan, while the greens brighten the finish. The rice should be hot and lightly coated, with vegetables distributed throughout.
Vegetable spring rolls enclose a finely cut, relatively dry vegetable filling in crisp wrappers. The filling is cooked before rolling, so the frying stage can focus on the wrapper. A tight but unstrained roll helps prevent oil entering through gaps.
Mushroom and pea biryani brings together a concentrated spiced mushroom base and fragrant basmati rice in distinct layers. Soy yogurt gives a gentle tang, while whole spices perfume the steam. The rice should be separate and the mushrooms soft, with no watery liquid at the bottom.
Brown lentils give this olive salad a tender but distinct texture. Tomato and cucumber bring juiciness, while lemon, vinegar and fresh herbs lift the earthy lentils. The olives provide a salty accent, so the dressing should be tasted with the salad rather than judged alone.
Lentil-stuffed aubergines combine a soft roasted shell with a tomato, cumin and paprika filling. Green lentils retain some bite against the tender aubergine. Lemon and parsley keep the finished dish from feeling too dense.
Carrot and ginger make a smooth soup with natural sweetness and a clean, warming finish. Onion gives the base depth, cumin adds an earthy note, and a small coconut-milk finish rounds the texture without making it taste like a coconut curry.
