Global Veg » A Culinary Journal

Category Archives: Lentils & Beans

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

Cauliflower with Falafel Crumbles

Last year, cauliflower was the “it” vegetable. It was splashed across headlines as “the new kale.” I am happy to hear that the trend is expected to be true this year as well, and rightfully so. Healthy, tasty and so versatile, cauliflower is a chef’s (and mom’s)

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

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

White Bean Bruschetta

Growing up, I used to always wonder at how the great cooks in my family would never use a recipe. It was always “a little bit of this, and a little bit of that.” Pinning down a recipe with exact measurements was pretty difficult. Now I realize that sometimes, it just does not matter.

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

Roasted Red Pepper and Avocado Tartines

When we moved from Texas to Northern Virginia about 10 years ago, the seasons were very distinct, starting and ending as expected. We did not have winter extending until April, like this year.  I did not realize the impact of this crazy weather on plants until, like I have done this time every