Global Sampler

Chana Masala (Curried Chickpeas)

This simplified version of a popular Indian dish, chana masala, is a delightful way to showcase tasty chickpeas. The doesn’t usually contain green beans but they add color and texture to the dish. If you don’t have any on hand, or if you prefer, substitute a few ounces of fresh spinach or baby spinach.  more→

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Corn-Wheat Tortillas

Corn tortillas recipe

These combination tortillas have a subtle corn flavor and the flexibility and larger size of wheat tortillas. This dough, too, can be made ahead of time. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more→

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Turkish Eggplant Stew

Turkish eggplant stew recips

Here’s a simple, delicious roasted eggplant stew shared with me by a Turkish friend. Eggplant is always abundant in the Mediterranean, so it’s not unusual to find it used widely in many cuisines in the region.  more→

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Italian Vegetable Ragout with Chard

Italian Vegetable ragout recipe

Here’s a warming dish of all-season veggies, including plenty of greens. This quick, hearty dish can be served over grains, pasta, or polenta. Though I favor chard in this dish, there’s no reason not to try it with other greens, such as those listed under variations, or any others you may have on hand. Adapted from Wild About Greens. Photo by Hannah Kaminsky, from her review on BitterSweet. more→

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African-American Sweet Potato and Peanut Stew

sweet potato stew

This stew contains peanuts, sweet potato and black-eyed peas, a triumvirate of nutrient-dense, delicious crops. Time does the work with this stew, the taste is lovely and complex. Pairs beautifully with rice or flatbread. more→

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Baked Falafel with Smoky Tahini Dressing

Falafel wraps detail

Fried foods aren’t great for you, which is why this recipe for baked falafel is such a pleasure. Besides being healthier, it’s also much easier to make. Plus, frying is just messy. Serve these little balls of happiness with the accompanying Smoky Tahini Sauce in a pita or in wraps with fresh tomatoes and lettuce, or atop rice or whole grain.  Contributed by Dynise Balcavage, from Celebrate Vegan* (Lyons Press, ©2011). more→

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Brazilian-Inspired Black Bean Stew

Brazilian Black Bean Stew

Though inspired by Brazil’s famous national dish (feijoada), this stew doesn’t claim to be authentic, but is abundant with nourishing ingredients. I love the contrast of the black beans and sweet potatoes, both flavor-wise and visually. Serve with steamed fresh greens and a tropical fruit salad or orange slices, as shown here. Thanks to Nanette Blanchard for the lovely photo! See the comments by a Brazilian reader, below, on how this differs from the national dish. more→

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Callaloo-Style Vegetable Soup

callaloo by Robin Robertson

This luscious soup pairs colorful vegetables with a spicy coconut broth. To make it more substantial, add the optional kidney beans.  Some cooked rice added to the bottom of each bowl is another good addition for turning it into a one-dish meal.  This recipe is from Vegan Fire & Spice* by Robin Robertson © 2008, Vegan Heritage Press. Photo by Evan Atlas. more→

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