Global Veg » A Culinary Journal

Category Archives: Vegan

Endive Salad with Grapes and Pinenuts

You know those vegetables that you always pass by in the produce section after a quick glance? They look interesting but you’ve never cooked with them before. They sound like they belong on a menu, not a home kitchen. Endives are one of those vegetables for me.  Even the pronounciation-

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

Crispy Potatoes with Turmeric & Mustard Seeds

These crispy potatoes with turmeric and mustard seeds represent so many things to me: My favorite way of eating potatoes as a child. My standard contribution to family dinners as a teen. One of the first things I made to convince my husband that I knew how to cook early in our marriage. What I

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.

Minestrone in the Morning

This simple minestrone soup was the breakfast of choice this morning. It actually won versus an option of freshly made Belgian waffles. In many parts of the world, breakfast is often leftovers from dinner the night before, or a substantial meal with many different flavors. Feel free to think

Coconut Cardamom Pumpkin Cookies

I always buy pumpkin purée this time of year, even if I have no definite plans on what to make with it.  It’s available in abundance at the store and if you have a pumpkin addict at home, it’s important to stock up. Last year I made pumpkin-cardamom cheesecake.  This year I wanted to

Sweet Potato Bajji

Dipping vegetables in a batter and deep frying them is a concept innate to many cuisines. In Italy, it is called “fritto misto”. In India, it is called a “pakora” in some parts and a “bajji” in others. To confuse matters more “bhaji” is a completely

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