kırmızı mercimek çorbası (red lentil soup)

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 frequently…

irina’s borscht

Over the long Thanksgiving weekend, I had the pleasure of spending time with a friend who hails from Russia. When I asked him about delicious vegetarian recipes from his homeland, he mentioned his mother’s borscht. He spoke of its richness and the deep color and said that there are two steps that make hers special….

vegan mushroom cioppino

Hi, I’m back! I’ve been cheffing and managing for a vegetarian restaurant these past two years, and my musings have been posted elsewhere on the web. Speaking of musings, I am going to keep my future posts short and sweet. I usually scroll right down to the bottom of most food blogs, skipping the novel…

poha deluxe

Hi there…how are you? Me, I’m great. Have been forgoing the joy of blogging about food and am starting to realize the error in my ways. I eat amazing vegetarian food every single day here in India. One of my ‘justifications’ is that millions of others do too, and there are about a bajillion Indian…

papad with spinach paneer spread

  Hi there! It’s been quite a while. My blog presence has shifted to the art world. I am still eating, cooking and traveling and have even felt a twinge of guilt from time to time for neglecting the veggie voyager. Can’t promise to post all the time….but I’ll try to be better. Me (in…

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 olive…

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 Indian…

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 months…

gluten free chia-flax-rice roti

While in India, every time I had a wheat based dish I’d start thinking about how when I got back to San Diego that I’d make a gluten free version of whatever I was eating. I had all kinds of ideas. I still do, so stay tuned for veggie voyager versions of all kinds of…

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….

camel safari masala

  We recently finished a three day, two nights “camel safari” out of the desert city of Bikaner, in Rajasthan, India. Our party consisted of myself, Ryan, two camel men (Sankar and Aridam), and two camels (Kwalu and Moni). There was one camel for pulling a cart of supplies, one camel for riding. Our playground…