Global Veg » A Culinary Journal

Category Archives: Main Course

Crispy Kale with Lentils and Brown Rice Noodles

Sunday is the day we (ie “I”) do the most cooking in our house. The groceries are stocked up, the house is clean, and everyone is well rested. This is the day we want to spend time together at home and eat healthy, nourishing meals. This Sunday was no exception. I started the day

Fava Bean and Green Peas Mafalda

I was recently thinking about how certain foods did not become part of my repertoire (eating or cooking) until much later in my life. Avocados and hummus, both of which we eat regularly now, are examples of this. Another food I have added recently to my pantry is fava beans. Fava beans, long used

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

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

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)

Adzuki Bean Chili

I am always inspired when I look at the bulk bin “wall of grains” at Whole Foods. So many healthy options. This weekend, I wanted to make some chili with a bean I haven’t used (or heard of) before. Adzuki beans fit the criteria. According to a Whole Foods FAQ, adzuki beans are

Brown Rice Noodles with Lentils and Peas

As a vegetarian, there are many times when I realize that I am having too many carbohydrates and not enough protein. When I have the protein urge, this is the dish I turn to. Whole grain brown rice noodles, crispy lentils and whatever vegetables I have at home go into this vegan and gluten free

Ethiopian Red Lentils- Misir Wot

Continuing my Ethiopian theme from last week, here is another recipe from their vegan cuisine. Misir Wot, is a creamy (yet creamless) and spicy red lentil dish. It is almost exactly the same as Indian dal, except for the addition of “berbere” seasonings. Berbere seems to be the garam

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

Brown Rice and Tofu Teriyaki Stir-fry

When I was growing up, I took almost the same lunch to school everyday through eighth grade-  a peanut butter sandwich (no jelly) and some side of chips, cookies or fruit. The times my mom tried to change the menu, lunch would end up at the bottom of my locker. I became more open minded in high