Global Veg » A Culinary Journal

Category Archives: Sides

Banana Blossoms with Lentils

We were driving around running errands recently when we came across a huge Asian market. Having heard of it before, and with some time to spare, we decided to walk in and give it a try. It was a different world inside with all manner of exotic fruits and vegetables. Multiple varieties of

Kerala Potato Stew

A couple of years ago, while visiting India, so many of the dishes we ate were full of freshly grated coconut. Instead of “farm to table” it was “backyard tree to table.” It was pretty amazing and I had a lot of plans to cook more with coconut when I got back home. One of

Chanterelle Sauté

Every year, around this time, I am on the lookout for chanterelle mushrooms. They come and go so quickly that they are easy to miss. They are a rare indulgence for the mushroom lovers in my family. A couple of things came together this year in our acquisition and preparation of these mushrooms.

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

Okra Curry

Growing up I was a pretty picky eater (some would say I still am). This was especially evident on family trips to India to visit relatives.  In my grandmother’s house the routine was the heaviest meal first thing in the morning, a light lunch in the afternoon, followed by a late dinner.

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

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

Kale and Potato Curry

This is the first weekend that feels completely like Spring is here. I’m not sure if it is just the great weather or the thought of a weeklong staycation full of birthdays, family visits and relaxation. We started our weekend with a long walk to the farmer’s market. The only

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

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,