Julius Fiedler, known as Hermann, shares traditional plant-based recipes from around the world through cooking videos, his Vegan Cultures series and his cookbook Naturally Vegan.
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His Kartoffelpuffer recipe uses potatoes, onion and the potatoes’ own starch to hold everything together. Serve them with apple sauce or sauerkraut.
His Kuru Fasulye guide covers slow-cooked beans in tomato, pepper and chilli sauce, with a pressure-cooker option for a quicker dinner.
His Tanzanian maize porridge recipe shows how to make the firm, scoopable staple, ready to serve alongside a stew.
Frozen spinach thaws in the pasta water before being blended with basil and miso. Chickpeas make this a substantial midweek meal.
His Menjar Blanc recipe includes homemade almond milk and a choice of cinnamon or a caramelised sugar topping. Straining through a sieve keeps more almond flavour and reduces waste.
Follow Hermann for recipes, cooking techniques and food stories from around the world.
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