Global Veg » A Culinary Journal

Category Archives: Gluten Free

Adzuki Bean Chili

I am always inspired when I look at the bulk bin “wall of grains” at Whole Foods. So many healthy options. This weekend, I wanted to make some chili with a bean I haven’t used (or heard of) before. Adzuki beans fit the criteria. According to a Whole Foods FAQ, adzuki beans are

Brown Rice Noodles with Lentils and Peas

As a vegetarian, there are many times when I realize that I am having too many carbohydrates and not enough protein. When I have the protein urge, this is the dish I turn to. Whole grain brown rice noodles, crispy lentils and whatever vegetables I have at home go into this vegan and gluten free

Ethiopian Red Lentils- Misir Wot

Continuing my Ethiopian theme from last week, here is another recipe from their vegan cuisine. Misir Wot, is a creamy (yet creamless) and spicy red lentil dish. It is almost exactly the same as Indian dal, except for the addition of “berbere” seasonings. Berbere seems to be the garam

Ethiopian Cabbage Stew- Tikel Gomen

The first time I went to an Ethiopian restaurant, I was convinced that the plate of injera a few tables away from us was actually a stack of neatly folded napkins.  Injera is actually a tangy, spongy flatbread that we used to scoop up the interesting bean and vegetable dishes that were part of the

Apple Arugula Salad

I am lucky enough to live in an area with many amazing and unique restaurants. Jaleo, Chef Jose Andres’ Spanish tapas restaurant is one such place. Everything there is so flavorful. Seriously, even the water tastes great :). The quality of the ingredients, the thoughtful recipes and the

Brown Rice and Tofu Teriyaki Stir-fry

When I was growing up, I took almost the same lunch to school everyday through eighth grade-  a peanut butter sandwich (no jelly) and some side of chips, cookies or fruit. The times my mom tried to change the menu, lunch would end up at the bottom of my locker. I became more open minded in high

Curry Leaf Pesto (“Thuvaiyal”)

The herb that is most commonly associated with Indian cuisine is cilantro.  In Southern India, curry leaves are as important as cilantro.  They are full of iron, folic acid and other amazing things that all green leafy herbs have that we need, vegetarian or not. My early memories of curry leaves

My Mom’s Homemade Tomato Sauce

In the recently released movie, “The Hundred-Foot Journey,” an Indian family moves to France and opens a restaurant- “Maison Bombay.”   They make great Indian food, but soon start experimenting with “Indo-French” cookery (ie- adding Indian spices to classic

Okra Curry

Growing up I was a pretty picky eater (some would say I still am). This was especially evident on family trips to India to visit relatives.  In my grandmother’s house the routine was the heaviest meal first thing in the morning, a light lunch in the afternoon, followed by a late dinner.

Summer Corn & Black Bean Salad

When summer comes around, we invariably buy fresh corn from the farmers market. The taste, as with any fresh produce, is so different than the frozen kind. While it’s great just cooked and salted fresh from the cob, tasty summer corn pushes you to want to do a lot more. I had an amazing