Global Veg » A Culinary Journal

Category Archives: Carrots

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

Crisp Spring Farmer’s Market Salad

Farmer’s markets are truly one of the great joys of springtime.  Somethings, like strawberries, we buy weekly without fail until their season is over. Other things have a much shorter season or are less common, so they come and go quickly. These are what I am on the lookout for in my

Croxetti with fresh herbs and spring vegetables

Every summer we like to have at least one memorable family trip at the end of August, right before school starts. Last summer, it was a quick trip to Chicago. The agenda was very clear from the beginning. For my husband, it was a nostalgic trip. He wanted to visit his college and reminisce about

Carrot Cake Cookies

Carrots always remind me of springtime (Easter Bunny!) and our beautiful family dog Meera, who left a lasting impression on everyone during her lifetime. Meera was a German Shepherd with so much intelligence, affection and character. She also had a pretty sophisticated palate! Meera loved the

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

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

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

Sprouted Moong, Rainbow Carrot and Meyer Lemon Salad

I have been wanting to make something with Meyer lemons for a long time. They are only available on the east coast for a few short months during winter. When I found them the other day at the grocery store next to a bunch of beautiful rainbow carrots, I knew exactly what to make-  a cool, crisp,