Global Veg » A Culinary Journal

Category Archives: Yogurt

Curried Beetroot Parfait

Beetroots always seem like Autumn/Winter vegetables to me.  Actually any root vegetables that are great with slow roasting seem that way. To get a more Spring vibe, I decided to change the presentation of these beetroots. The basic recipe is a traditional southern Indian vegan curry served with

Spinach Whole Wheat Parathas (Vegan Flatbread) with Minty Cucumber Raita (Yogurt Dip)

Are you looking for an energy packed alternative to sugary breakfast cereals and pastries? Let me introduce you to Spinach Parathas. Parathas are a variety of flatbread from India made with whole wheat flour and ghee. They are layered ,flaky and of course very tasty. In this version, I have

Crispy Potato Patties with Cilantro Chutney

Pomegranates are in season now in North America.  I love the taste of these amazing fruits, as well as the memories they invoke of the pomegranate tree in my grandparent’s backyard in India. Everytime we would visit as children, my wonderful aunt would select some from the tree and peel them