Global Sampler

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

Udon noodle soup with crisp vegetables

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. Photos by Hannah Kaminsky.   more→

Tofu Aloo Gobi (Cauliflower and Potato Curry)

Tofu Aloo Gobi (Cauliflower and Potato Curry)

We’ve rarely gone out for Indian food without including this classic cauliflower and potato curry among our selections. It’s a vegetarian/vegan standard. This simplified rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes. Photo courtesy of In My Box: An Exploration of My CSA Box. more→

Indonesian-Style Vegetable Stew with Rice Noodles

Asian rice noodles

Characteristic of certain Indonesian vegetable dishes are colorful vegetables (in this case, broccoli, carrots, cauliflower, and bell pepper), this stew is enveloped in a rich, spicy peanut sauce and embellished with rice noodles. This has so much going for it that you need only a simple salad to complete the meal. more→

Dirty Rice, Vegan Style

Vegan "Dirty rice" recipe

Traditionally, what makes Creole “dirty rice” dirty is the addition of fowl gizzards. Um, no thanks. Chopped eggplant, a Louisiana crop, takes its place in this super-satisfying veggie version. Not spicy in itself, but you can make it that way. That’s what Tabasco is for. Recipe contributed by Ellen Kanner. Photos by Hannah Kaminsky. more→

Roasted Eggplant Curry

Roasted Eggplant Curry

This is a simplified variation of an eggplant dish appears that frequently on Indian restaurant menus as Baingan Bharata. Once the eggplant has been roasted and is cool enough to handle, this dish comes together quickly and easily. Adding some chickpeas makes it a main dish. This is a good make-ahead dish. Make up to the point before adding the greens and cilantro. Let cool and keep covered or refrigerate until needed, then add the greens and cilantro and heat through. Photos by Evan Atlas.

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Mediterranean Spinach with Pine Nuts and Raisins

Mediterranean Spinach with Pine nuts and raisins

Spinach with pine nuts and raisins is a traditional Mediterranean side dish that’s both elegant and easy. Its mild and slightly sweet flavor provides a nice counterpoint to boldly flavored Italian pasta dishes. But really, it goes well with most any kind of meal, including those featuring grain dishes and curries as well. more→

Creole Corn Maque Choux

Creole Corn Maque Choux1

Here’s a classic combo of corn, bell peppers, and tomatoes, Creole style. This veggie side dish was adapted by Creole cooks from a dish made by the Native Americans who populated southwest Louisiana. Make it when there’s a bumper crop of fresh corn; and also it’s a great choice for a Thanksgiving side dish. Adapted from Great American Vegetarian by Nava Atlas. Photos by Hannah Kaminsky.

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Chapatis

Homemade Chapatis recipe

These simple, traditional Indian flatbreads are especially good served with curried soups and stews. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. more→

Chickpea Zucchini Farinata with Cabernet-Red Onion Jam

Chickpea Zucchini Farinata With Cabernet-Red Onion Jam

In Liguria, they call it farinata, in Provence, they call it socca. In both cases, it’s a Mediterranean pancake made with garbanzo flour, so it’s not just luscious, it’s gluten-free. Crispy crusted with a tender inside, it’s great by itself or with the red onion jam linked to this recipe in the ingredient list following. more→

Moroccan Lentil and Garbanzo Soup (Harira)

Moroccan Lentil and Chickpea Soup (Harira)

This flavor-packed interpretation of Harira, a Moroccan soup combining high-protein lentils and chickpeas, can be enjoyed any time of year when you want a way to warm up, fast! Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. more→

Tagine of Squash and Chickpeas with Mushrooms

I love the unusual combination of flavorings in this dish. The tastes of the cinnamon and ginger really come through, and the bittersweet mixture of lemon and honey, with a sprinkling of currants, adds a perfect finish. Serve this over whole-grain couscous to complement the Middle Eastern flavors. Add spinach or Swiss chard to complete the meal. Use a medium to large (3 ½ to 5 quart) slow cooker. Excerpted  from The Vegetarian Slow Cooker* by Judith Finlayson. Reprinted by permission. © 2010, Robert Rose, Inc. All rights reserved. more→

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