Global Veg » A Culinary Journal

Category Archives: Gluten Free

Strawberry & Spinach Salad with Pomegranate Balsamic

For many years my son had two birthday parties- “the kids party” with his friends and “the family party” with close family. As he has gotten older, the family party has evolved from a birthday celebration to more of a family reunion. We just finished the 9th year of the

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

Spicy & Creamy Asparagus Soup (Vegan)

When I think about the first eight years of my life, growing up in the suburbs of Toronto, Canada, a few things come to mind: Snow (which we have had too much of this winter in Virginia) St. Patricks Day (I went to St Patricks School- so this was an important day.) Asparagus… My parents

Red Lentil and Lime Soup

I always gravitate towards making soup when the forecast calls for really cold weather (remember the vegan Creamy Potato Soup I made when we had snow here in early January?) Well, snow is on the way again tomorrow for my area. Here’s my answer: a red lentil and lime soup. This simple and

Hold the lettuce please…

A couple of years ago, we got into the habit of eating Sunday lunch at a nice salad place after my son’s weekly piano lesson. It was one of those places where they have a million fresh ingredients that you can customize into your own salad. They start with lettuce and then add whatever you

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,

Oven roasted tomatoes filled with wild rice and mushroom pilaf

Wednesday evening is always kind of a conundrum. On the one hand, we’re midway through the week, exhausted and ready for the weekend. On the other hand, we are hit with the realization that- wow the week is going by fast. The prior weekend is a distant memory and it’s time to start

Purple Kale and Ground Lentil Sauté

If you are looking for a new way to get more greens and protein into your diet, this dish accomplishes both. Finely cut kale is sautéed with protein rich ground lentils to create a vegan dish of substance. This is a curry style from Southern India called “Paruppu Usili”. It works

Creamy Potato Soup

Winter holidays started two weeks ago with unseasonably warm weather (more than 70°F in December in Virginia)- hence the summery Strawberry Cake post. Now at the end of winter break, the weather has gone completely the other direction. We woke up this morning to a blanket of snow and unseasonably