Global Veg » A Culinary Journal

Category Archives: Gluten Free Vegan

Chana Masala

A couple of weeks ago, I posted a Palak Paneer recipe from the dinner party that my 12 year old and his friends hosted (and cooked for) at our house. As promised here is another main course from the party- Chana Masala. I thought about recooking it and taking better pictures, but Chana Masala is a

Sprout Chips

I generally don’t like repetitive, manual tasks and avoid them as much as possible- even if they don’t take too much time. Peeling the outer leaves off a pound of brussels sprouts like a repetitive task right? The work is absolutely worth the end result in the case of these crispy

Almond Squares (vegan)

I realized as I was making these  Almond Squares , or “Badam Burfi” as they are known in India, that I really didn’t know much about almonds. They taste great and come packaged nicely in the store and I completely take them for granted. Do they grow on trees, do they have hard

Roasted Rainbow Pepper Soup

We woke up this morning to the sound of a woodpecker right outside our window trying to have his Sunday brunch (at the cost of our house). He was there for a while so we  were able to sneak a peak carefully through the window. I was surprised at how tiny he was relative to his beak size. Despite

Make Your Own Chickpea Pancakes

Socca, Besan Pudla, Farinata. There are so many varieties of chickpea flour pancakes all around the world.  They are all made almost the same way with variations based on spices and herbs used locally. Rather than limiting yourself to one kind, use my “add-in” guide below to make your

The Many Uses of Chickpeas- Part 1

Chickpeas (aka Chana or  Garbanzo beans) are one of the most versatile beans available- whether used whole, split or as flour. They are important staples around the world. Chickpeas are integral to the cuisines of India, the Middle East and across the Mediterranean regions. For vegetarians and

Purple & Orange Cauliflower Salad

As I was heading out of the produce section of Whole Foods the other day, a flash of color in an unexpected area caught my eye. The cauliflower bin was full of purple and orange cauliflowers! I love to cook with color but was concerned whether these colorful cauliflowers were genetically modified.

Crunchy Coconut Curry Leaf Quinoa

Dear Readers- It has come to my attention that quinoa has been noticeably absent from my blog so far. Let me reassure you that quinoa is a key part of the Global Veg pantry. I love nutrient rich ingredients  ( greens, lentils, and so many other vegetables and spices) like quinoa. There are so many

Kale and Potato Curry

This is the first weekend that feels completely like Spring is here. I’m not sure if it is just the great weather or the thought of a weeklong staycation full of birthdays, family visits and relaxation. We started our weekend with a long walk to the farmer’s market. The only

Couscous with Roasted Broccoli and Baby Potatoes

Broccoli and potatoes are commonly used in an Italian dish with “pizzocheri” pasta. Pizzocheri is a special pasta made of buckwheat flour. It’s pretty hard to find pizzocheri so today’s dish, while still using broccoli and potatoes, is moving geographically from Italy to the