Global Veg » A Culinary Journal

Category Archives: Appetizers

Eggplant Caponata

We were having a family dinner in an Italian restaurant the other day when my husband declared that our appetizer tasted just like his grandmother’s recipe. Among the many things that make this odd (and interesting at the same time) is that my husband’s grandmother lived in India all

Spaghetti Squash Rosti

Spaghetti squash is truly one of nature’s wonders. Imagine a vegetable, when cooked, that yields the most delicate spaghetti like strands. Nature, in its innate wisdom, created a healthy, low carbohydrate and low calorie substitute for pasta. When I found this small, bright yellow squash in

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

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.

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

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

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

Roasted Butternut Squash Hummus with Halloumi Cheese and Green Olives

Ok. I am going to be honest with you. I made this recipe for three reasons: 1- Everyone needs an easy butternut squash recipe this time of year to add to their repertoire. 2- Roasted butternut squash + roasted garlic + grilled halloumi + tangy green olives…. what’s not to love about

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

Tandoori Popcorn

Last November, during Thanksgiving vacation (which is about 4 days long here), we decided to relax at home rather than travel. We ended up watching a bunch of movies in the theater- Life of Pi, Lincoln and Skyfall to name a few. We eventually ended up watching most of the 2013 Oscar nominated