Global Veg » A Culinary Journal

Category Archives: Vegan

White Bean Bruschetta

Growing up, I used to always wonder at how the great cooks in my family would never use a recipe. It was always “a little bit of this, and a little bit of that.” Pinning down a recipe with exact measurements was pretty difficult. Now I realize that sometimes, it just does not matter.

Almond Squares (vegan)

I realized as I was making these  Almond Squares , or “Badam Burfi” as they are known in India, that I really didn’t know much about almonds. They taste great and come packaged nicely in the store and I completely take them for granted. Do they grow on trees, do they have hard

Roasted Rainbow Pepper Soup

We woke up this morning to the sound of a woodpecker right outside our window trying to have his Sunday brunch (at the cost of our house). He was there for a while so we  were able to sneak a peak carefully through the window. I was surprised at how tiny he was relative to his beak size. Despite

Chive Flower and Spring Pea Tartines

Among my many farmer’s market purchases this week were fresh chives, with lovely lilac blooms. Chive flowers are edible, great in stir fries and salads. However, they have a strong onion flavor,  so you don’t want to pop a whole bloom in your mouth. I also purchased some fresh,

Make Your Own Chickpea Pancakes

Socca, Besan Pudla, Farinata. There are so many varieties of chickpea flour pancakes all around the world.  They are all made almost the same way with variations based on spices and herbs used locally. Rather than limiting yourself to one kind, use my “add-in” guide below to make your

The Many Uses of Chickpeas- Part 1

Chickpeas (aka Chana or  Garbanzo beans) are one of the most versatile beans available- whether used whole, split or as flour. They are important staples around the world. Chickpeas are integral to the cuisines of India, the Middle East and across the Mediterranean regions. For vegetarians and

Purple & Orange Cauliflower Salad

As I was heading out of the produce section of Whole Foods the other day, a flash of color in an unexpected area caught my eye. The cauliflower bin was full of purple and orange cauliflowers! I love to cook with color but was concerned whether these colorful cauliflowers were genetically modified.

Baked Brownie Pudding

One of my favorite books when I was little was the Better Homes & Gardens Dessert Cookbook. We had a tattered circa 1967 edition that was the source of many of the cakes my mom made for our birthdays over the years. I used to love to experiment with the recipes as well, much to my mom’s

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

Roasted Red Pepper and Avocado Tartines

When we moved from Texas to Northern Virginia about 10 years ago, the seasons were very distinct, starting and ending as expected. We did not have winter extending until April, like this year.  I did not realize the impact of this crazy weather on plants until, like I have done this time every