Vegetable Dish

Enginar dolmasi is a traditional dish and a type of dolma. The dish is prepared with a combination of artichokes, rice, onions, parsley, rice, tomato paste, olive oil, and seasonings. The artichokes are stuffed with a mixture of the other ingredients, drizzled with olive oil and covered with stock up to half way in a pot, then cooked until tender. Once done, it's recommended to serve the stuffed artichokes with yogurt on the side.

Enginar dolmasi

India

Gajar matar is a traditional vegetable-based dish originating from Punjab, where it's considered a wintertime staple. This stir-fry is usually made with a combination of peas, carrots, oil, cumin, onions, hot chili peppers, garlic, ginger, coriander, tomatoes, and salt. All of the ingredients are stir-fried, often with the addition of water, while the chopped tomatoes, peas, and carrots are added near the end of cooking. In order to finish the dish, the heat is reduced to low, the pan is covered, and the dish is cooked until the vegetables are tender. It's recommended to serve gajar matar with hot rotis on the side.

Gajar matar

China

Ganbian kugua or dry-fried bitter melon is a traditional dish originating from Sichuan. The most common version of the dish is made with a combination of bitter melon, green peppers (bell peppers or hot peppers), oil, sesame oil, and salt. The dish is made using a technique called ganbian, which means dry-frying with minimal oil. The melon is sliced and dry-fried with thinly sliced green peppers. Once fried, the dish is seasoned with salt and it's ready to be enjoyed. Gnabian kugua has an extremely bitter flavor, which is an acquired taste. The dish is especially popular in hot and humid weather.

Gan bian ku gua

Glamorgan sausages are not your typical sausages &ndash; that is, they're shaped like sausages and have the word sausage in their name, but contain no meat at all, so in order to find some middle ground, they're often dubbed vegetarian sausages. This Welsh veggie sausage is made with a combination of Caerphilly cheese, leeks, and breadcrumbs. Due to the fact that there is no sausage casing, eggs are used to bind the mixture so that it doesn't fall apart. The mixture is shaped into a sausage, and it is then fried. Some people like to add spring onions, nutmeg, thyme, parsley, or mustard into the mixture. These vegetarian sausages should be fried gently so that they don't brown too quickly, in which case they might not be cooked all the way through. Glamorgan sausages should be served hot, ideally paired with a mustard dip and a glass of cold beer on the side.

Glamorgan Sausages

Australia

This Chamorro dish consists of taro leaves that are combined with coconut cream. Coconut cream is produced by squeezing grated coconut flesh in water. The dish is typically flavored with turmeric and lemon juice. Gollai h&aring;gon suni is a popular festive dish due to its bold flavors which pair nicely with bland or mildly-flavored fish dishes.

Gollai hågon suni

Gova mallung is a traditional dish originating from Sri Lanka. It's made with a combination of finely shredded cabbage, onions, green chili peppers, turmeric, black pepper, black mustard seeds, salt, coconut, and either pounded Maldive fish or dried shrimp powder. The cabbage is rinsed, drained, and placed into a saucepan with all the other ingredients, except the coconut. The combination is cooked over medium heat until the cabbage becomes tender. The dessicated or freshly grated coconut is added near the end of cooking, just enough so that it absorbs the liquid. This healthy dish can be served hot or cold.

Gova mallung

Gr&uuml;nkohl, meaning kale, refers to a variety of German dishes that have kale as their main ingredient. This leafy vegetable is widely used in traditional fall and winter specialties in the country, and it is usually blanched in hot water before it's cooked with other ingredients. Both fresh and frozen kale leaves can be used, although it is believed that frozen kale has a somewhat sweeter flavor than the fresh one. Gr&uuml;nkohl dishes typically feature some type of meat, and they are often enjoyed with potatoes, dumplings, and beer or other alcoholic beverages on the side. Kale is a highly versatile vegetable and there are endless ways to cook it, including gr&uuml;nkohl mit pinkel (kale with pinkel sausages) and gr&uuml;nkohl mit mettwurst (kale with raw minced pork sausages), which are two popular German kale specialties. In Germany, kale is commonly prepared on festive occasions such as Adventszeit (Advent Season) and Weihnachten (Christmas). Numerous dishes featuring this vegetable are often served at Christmas markets throughout Germany.

Grünkohl

Ifisashi is a traditional dish made with peanuts, tomatoes, onions, and greens such as pumpkin leaves, sweet potato leaves, spinach, and collard greens. The ingredients are cooked until the peanut sauce achieves a desired, thick consistency. The dish is typically served piping hot. Although ifisashi is usually prepared as a vegetarian dish, beef, chicken, or fish can also be added to the pot if there are any leftovers.

Ifisashi

Imam bayildi (lit. the Imam fainted) is a Turkish dish consisting of eggplants cut in a way that they look like long canoes, filled with a combination of onions, red peppers, garlic, and tomatoes. The dish is flavored with oregano, cumin, paprika, and lemon juice, while the ingredients for the filling are saut&eacute;ed in generous amounts of olive oil. It is typically baked in the oven, and when done, imam bayildi can be served warm, at room temperature, or cold, ideally paired with a glass of yogurt.

Imam bayildi

Kalembula is a traditional ndiwo dish prepared with sweet potato leaves, tomatoes, onions, and pounded groundnuts. The combination of these ingredients is cooked in water until the dish develops a thick consistency. Just like other ndiwo dishes, kalembula is also paired with nshima, a traditional Zambian maize porridge.

Kalembula

Khobeizeh is a traditional Middle Eastern dish and a specialty of Palestine. The dish is made with a combination of mallow (malva) leaves, olive oil, garlic, onions, and lemon juice. In order to prepare it, the mallow leaves are rinsed and saut&eacute;ed in olive oil with onions, garlic, and salt. When served, the dish is drizzled with lemon juice and often garnished with red chili peppers. Khobeizeh is served warm and it's often accompanied by homemade pita bread, green olives, and yogurt on the side.

Khobeizeh

This traditional dish combines cooked and warm taro or breadfruit that are vigorously pounded into a thick paste. The dish is finished off with the addition of coconut milk, which is blended with the fruit to achieve a lighter and creamier consistency. K&oacute;n is a culturally significant dish for the region and is often prepared during ceremonies and on various special occasions. It is traditionally associated with the region Chuuk and is often given as a peace offering among families.

Kón

Greece

Kounoupidi kapama is a traditional dish that's especially popular in Messinia. The dish is usually made with a combination of cauliflower florets, onions, tomatoes, cinnamon, garlic, olive oil, salt, and black pepper. The onions and garlic are saut&eacute;ed in olive oil until translucent. Next, cauliflower florets are added to the pan and saut&eacute;ed until caramelized. Tomatoes, cinnamon, and seasonings are added to the mixture with some water, and it's then simmered over low heat until the cauliflower is completely tender. Once done, the dish is typically served with fresh bread and feta cheese or Greek yogurt on the side.

Kounoupidi kapama

Kpwem is a vegetarian dish from Cameroon made with young and tender manioc leaves as the key ingredient. The leaves are pounded and mashed with a mortar and pestle, combined with ginger, salt, onions, garlic, then boiled with peanut butter in water until the mixture is smooth. When served, the dish is traditionally accompanied by rice, plantains, yams, or cassava tubers.

Kpwem

Sweden

L&aring;ngk&aring;l is a traditional dish originating from Halland. It's made with a combination of kale, stock, butter, cream, sugar, salt, and white pepper. The kale is boiled in stock until soft, chopped up, then fried in butter, lard, or pork fat. The dish is seasoned with salt, white pepper, and a bit of sugar. It's diluted with some of the stock and a bit of cream, then cooked for a short while before it's served and enjoyed. L&aring;ngk&aring;l can be eaten on its own or as an accompaniment to meat dishes. It is well known as a traditional Christmas dish in the region.

Långkål

Lechen biringhenas is a traditional Chamorro dish consisting of eggplants in coconut cream. The dish is typically seasoned with local hot peppers and lemon juice. Coconut cream is made by squeezing grated coconut flesh in water, which is then combined with the eggplants. The skin should be stripped off the eggplants, and then each eggplant is mashed and layered with coconut cream. Since this is a vegetable dish, in Guam it is usually consumed after the meat dishes.

Lechen biringhenas

Buddha's delight is a popular dish both in numerous Chinese households and in Buddhist temples, since it is a vegetarian dish, often consisting of more than ten different types of vegetables which are cooked in soy sauce and spices until they develop a tender texture. Some of the more common vegetables used in the dish are bamboo shoots, black mushrooms, carrots, lotus seeds, water chestnuts, and cellophane noodles. Originally, the dish was a staple of Buddhist monks, as all of them are practicing vegetarians, but today, it is an international dish prepared in many Chinese restaurants, satisfying the appetites of vegetarians throughout the world. Buddha's delight is especially popular for Chinese New Year celebrations due to the Buddhist practice of maintaining a vegetarian diet for the first five days of the new year.

Luo han zhai

United States

Fiddleheads and their harvesting is a Maine tradition stemming from Native American times. These coiled tips of young ostrich ferns usually grow near rivers in lakes in Maine, and they're harvested during April, May, and June. The flavor of fiddleheads is often described as a combination of asparagus, mushrooms, and spinach. They're low in calories and rich in fiber and vitamins A and C. Traditionally, the fiddleheads are boiled or steamed and served with a bit of butter and salt, but vinegar and olive oil are also sometimes used as toppings or seasonings.

Maine Fiddleheads

Mchicha is the most popular Tanzanian dish. This thick and creamy vegetarian meal is usually prepared with leafy vegetables such as amaranth or spinach with added grated coconut, coconut milk, peanut butter, tomatoes, and onions. It is recommended to serve mchicha with rice, ugali, or samp and beans on the side in order to make a satisfying main course.

Mchicha

Mofongo is a Puerto Rican dish made from fried unripe plantains which are then pulverized or mashed. The starchy dish can be further enriched by the addition of ingredients such as lobster, prawns, garlic, chicken, or bacon. Although mofongo is Puerto Rican, it has African origins, as it was originally brought to Puerto Rico by slaves from Western and Central Africa. Today, it is also popular in Cuba and the Dominican Republic, where it's called mangu, and the plantains are not fried but boiled. Mofongo is usually consumed as a main dish, served with broth and fried meat, due to its starchiness that is ideal for absorbing all of the flavorful juices.