Global Veg » A Culinary Journal

Squash Noodles with Coconut and Cashews

As I stepped out this morning to run errands, one of my favorite books as a child- “Winnie the Pooh and the Blustery Day” came to mind. A lashing wind, thrashing trees and rustling leaves were in full force. There was definitely a chill in the air as well. As beautiful as it was (I

Fava Bean & Saffron Soup

While fresh fava beans are great in the springtime, they can be hard to find and require a lot of labor in peeling each individual bean. Having neither the time, nor the inclination to do so, dried fava beans are a great alternative that can be enjoyed year round. While searching for ways to use

Dal Makhani

If you go to any Indian restaurant, some form of “dal makhani” will always be on the menu. This dish of lentils (“dal”) and cream is traditionally slow cooked overnight in clay pots with tons of spices and ghee (clarified butter). To say that it is a rich (and tasty) dish

Crispy Kale with Lentils and Brown Rice Noodles

Sunday is the day we (ie “I”) do the most cooking in our house. The groceries are stocked up, the house is clean, and everyone is well rested. This is the day we want to spend time together at home and eat healthy, nourishing meals. This Sunday was no exception. I started the day

Key Lime Pickle

One of the first times I realized how truly global the world was becoming was when I had classmate (who was not Indian) in graduate school say that he loved lime pickles with yogurt rice.  This is a truly traditional Southern Indian combination- not something you can pick up eating in a

Tomato Garlic Soup

We spent several weeks in hotels this past summer as we awaited the completion of our new home. As with any project that involves construction or renovation, the project did not complete on time. When the 12 month lease ran out on our apartment, we were naively  optimistic that our house would be

Fava Bean and Green Peas Mafalda

I was recently thinking about how certain foods did not become part of my repertoire (eating or cooking) until much later in my life. Avocados and hummus, both of which we eat regularly now, are examples of this. Another food I have added recently to my pantry is fava beans. Fava beans, long used

Crispy Bitter Gourd

While sweet, salty, sour and spicy tastes are often encountered in global cuisine, bitterness is rare and usually not even sought after. In Asian cuisine, one way to achieve this flavor is through the aptly named “bitter gourd.” Bitter gourds originated in India and went to China in the

Eggplant Caponata

We were having a family dinner in an Italian restaurant the other day when my husband declared that our appetizer tasted just like his grandmother’s recipe. Among the many things that make this odd (and interesting at the same time) is that my husband’s grandmother lived in India all

Ginger Carrot Soup

Many of the recipes that I cook include ginger, garlic or some combination of the two. Until I had this soup, I was always more “Team Garlic” than “Team Ginger.” Continue Reading