Global Veg » A Culinary Journal

Category Archives: Main Course

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

Palak Paneer (Creamed Spinach from India)

We had a pretty fancy dinner party at our house the other day- something that does not happen very often. There were 7 items prepared by 3 chefs for 11 guests. By chefs choice, it was an authentic Indian meal. The chefs spent about 2 weeks coordinating schedules and planning the menu to an

Chive Flower and Spring Pea Tartines

Among my many farmer’s market purchases this week were fresh chives, with lovely lilac blooms. Chive flowers are edible, great in stir fries and salads. However, they have a strong onion flavor,  so you don’t want to pop a whole bloom in your mouth. I also purchased some fresh,

Spring Pizza

The last time I went to the Farmer’s Market, my hands were so full of strawberries that I couldn’t buy all the other exciting produce that was there. This time, I took an extra pair of hands with me (someone still needs to carry the strawberries!). This is a pizza from a book

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

Purple & Orange Cauliflower Salad

As I was heading out of the produce section of Whole Foods the other day, a flash of color in an unexpected area caught my eye. The cauliflower bin was full of purple and orange cauliflowers! I love to cook with color but was concerned whether these colorful cauliflowers were genetically modified.

Crunchy Coconut Curry Leaf Quinoa

Dear Readers- It has come to my attention that quinoa has been noticeably absent from my blog so far. Let me reassure you that quinoa is a key part of the Global Veg pantry. I love nutrient rich ingredients  ( greens, lentils, and so many other vegetables and spices) like quinoa. There are so many

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

Couscous with Roasted Broccoli and Baby Potatoes

Broccoli and potatoes are commonly used in an Italian dish with “pizzocheri” pasta. Pizzocheri is a special pasta made of buckwheat flour. It’s pretty hard to find pizzocheri so today’s dish, while still using broccoli and potatoes, is moving geographically from Italy to the