Global Sampler

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-Inspired Black bean stew

Though inspired by Brazil’s famous national dish (feijoada), this stew doesn’t claim to be authentic, but it 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. 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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Southeast Asian–Style Vegetable Stew

Southeast Asian-Style Vegetable Stew

Broccoli, cauliflower, green beans, and peppers mingle in a rich coconut–peanut base, making a stew that’s great all year round. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Theresa Raffetto.

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Udon Noodle Soup with Crisp Vegetables

Watercress

In this Japanese-style soup, udon noodles in a hot broth are topped with crisp raw vegetables, making for an offbeat and pleasing presentation. It can be made minutes before you wish to serve it. The traditional way to eat this is to “slurp” the noodles with the help of chopsticks, then finish off the remaining soup with a spoon.  more→

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