Global Veg » A Culinary Journal

Category Archives: Vegan

Croxetti with fresh herbs and spring vegetables

Every summer we like to have at least one memorable family trip at the end of August, right before school starts. Last summer, it was a quick trip to Chicago. The agenda was very clear from the beginning. For my husband, it was a nostalgic trip. He wanted to visit his college and reminisce about

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Carrot Cake Cookies

Carrots always remind me of springtime (Easter Bunny!) and our beautiful family dog Meera, who left a lasting impression on everyone during her lifetime. Meera was a German Shepherd with so much intelligence, affection and character. She also had a pretty sophisticated palate! Meera loved the

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Healthy Greens

All the grocery are stores are full of green cookies and cupcakes with green icing right now. If you are looking for some alternatives, here are a couple of my favorite healthy green dishes to help celebrate St Patrick’s day!   Spicy & Creamy Vegan Asparagus Soup Chive Flower and

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Sweet Potato and Green Pepper Tamarind Stew (“Sambar”)

What do you make when it’s really cold outside, you are stuck at home and you want something comforting but healthy- sambar! Assuming you keep a pantry well stocked with lentils and spices, you can easily make this dish. My pantry had all the requisite ingredients but sambar, like most

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Steamed Sticky Rice with Teriyaki Tofu

After a fairly mild winter for our area, February is determined to go out with a bang. This past week started with a snowstorm, continued with below freezing temperatures and culminated Saturday with more snow. Thankfully, spring is just around the corner. While cold and messy, it was beautiful

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Individual Raspberry Chocolate Cake

The thought process in developing a recipe is rather convoluted- at least for me anyway. A trip to Le Pain Quotidien, where my husband bought some rice pudding in these mini Weck jars was the real instigator. These 7 ounce jars where so adorable and the perfect size for an after dinner treat, that

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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

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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)

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Peanut Brittle

As kids my brother and I played a lot of tennis. Actually, we played more than a lot. Our lives  pretty much revolved around tennis and school. Our weekdays involved after long school practice sessions, while almost every weekend my parents drove us to various tennis tournaments. As we

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No Knead Rye Loaf

As I write this post, the fragrance of freshly baking rye bread is wafting in from the  kitchen. Any freshly baked bread has an amazing fragrance, but with the rye there is a bit more complexity. You can detect the caraway seeds and something else kind of familiar and comforting. Rye bread always

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