Global Veg » A Culinary Journal

Spinach Whole Wheat Parathas (Vegan Flatbread) with Minty Cucumber Raita (Yogurt Dip)

Are you looking for an energy packed alternative to sugary breakfast cereals and pastries? Let me introduce you to Spinach Parathas. Parathas are a variety of flatbread from India made with whole wheat flour and ghee. They are layered ,flaky and of course very tasty. In this version, I have

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

Black Bean Empanada- Galician Style

There are core combinations of ingredients in every cuisine that are constantly repeated in recipe over recipe. In Spanish cuisine, one such combination is bell peppers, onions, tomatoes and garlic. This combination cooked in olive oil is known as a “sofrito.” It is the foundation for

Chocolate Chip Hazelnut Cookies

“It is a truth universally acknowledged, that a single man (woman or child) in possession of a sweet tooth must be in want of a chocolate chip cookie.” If Jane Austen had tried a chocolate chip cookie, she might have used this as the opening to Pride and Prejudice instead of her famous

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

Pizza Margherita

Making the perfect homemade pizza has been a 25 year obsession work in progress  for me. I have been constantly fine tuning my method based on the tastes of those I make it for, as well as on some pretty amazing pizzas I have eaten in the US and Italy. You know you are obsessed with pizza

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,

Chocolate-Hazelnut Tart

Is there a more classic dessert combination than chocolate and hazelnuts? I can still remember the special fragrance of the chocolate-hazelnut gelato in Florence, Italy. For a few months now I have been stocking up on hazelnuts and high quality chocolate to make a dessert. I was not sure what I

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