I love the versatile lentil: the variety, flavor and convenience that these quick cooking pulses offer are all things I approve of. This Turkish soup is my favorite way to prepare red lentils. Velvety smooth like a bisque, I make it with even more vegetables than typically called for. We ate this soup frequentlyContinue reading “kırmızı mercimek çorbası (red lentil soup)”
Category Archives: entree
karelian pies: vegan, two ways
Unless you are Finnish, you are probably asking, “what is a Karelian Pie?” I never knew until I went there and had them for breakfast multiple times. Eaten warm, and slathered with not-so-vegan egg butter, these savory rye and rice pastries are so good. In Finland, I saw them in one format: plain. WhichContinue reading “karelian pies: vegan, two ways”
fingerling potato salad, turkish style
Today, I had a lovely, relaxing day. I accidentally stumbled into the Goleta farmer’s market this morning, on our last day here on this visit. In addition to some stellar stone fruits and strawberries, I picked up a couple pounds of fingerling potatoes, dreaming of a bright, flavorful Turkish style potato salad featuring oliveContinue reading “fingerling potato salad, turkish style”
lemon rice with beet curry
This is a tasty combination we enjoyed recently, when I had a fridge drawer full of beets and a hankering for an aromatic, flavored rice dish. Remembering that lemons and beets pair nicely, I decided it would be worth a try. It was, combining complex flavors in a simple recipe. You’ve gotta love those IndianContinue reading “lemon rice with beet curry”
playing with idli
One of my first posts on the veggie voyager was for a South Indian staple called idli. I have since mentioned idli multiple times, as it is a traditionally gluten free food that is easy to digest and a tasty vehicle for sauces, chutneys and other delicious dishes (usually Indian, I suppose). A few monthsContinue reading “playing with idli”
zoodles with mushroomballs
I know you regular readers were expecting an all green recipe (I did say maybe). Sorry, you’ll have to wait. And I would hardly classify these mushroom-balls as “cleansing”, but this meal is fresh, light and filling. I haven’t quite gotten rolling on any official cleanse yet. I’m still working on that one…it might happen.Continue reading “zoodles with mushroomballs”
Inspired by Pad Thai
I love a good pad thai…but it’s something I’ve never made at home until a few days ago. I had the noodles, but not the usual gamut of veggies that you see in pad thai: bean sprouts, bok choi, peanuts. Nor did I have eggs or the requisite tamarind paste. I did, however, possess redContinue reading “Inspired by Pad Thai”
Celeriac-Potato Mashup
Ah, celeriac. It’s as if potato and a celery fell in love and had a baby. This funny looking root vegetable is crunchy and ugly and tastes kinda celery-like. We discovered its wonders when we were on the raw food road. My (and Ryan’s) hands down favorite way to prepare celeriac is as a rawContinue reading “Celeriac-Potato Mashup”
Nkatiekonto & Omotuo (Groundnut Soup & Riceballs)
groundnut soup & riceballs: veggie voyager style Here is a favorite recipe from Ghana. It is one of the more famous foods of the region, with good reason: it’s delicious! Nkatiekonto is most commonly found on Sundays at chop bars (small street-side restaurants), especially in the bigger towns and cities. It is also prepared frequentlyContinue reading “Nkatiekonto & Omotuo (Groundnut Soup & Riceballs)”
KIRSTIN GREEN 