Lisa's Vegetarian Kitchen

No Croutons Required - Root Vegetables

noreply@blogger.com (Lisa) — Sun, 22 Nov 2009 22:13:00 +0000

The challenge for November was to make a vegetarian soup or salad with root vegetables. As usual we have received some tempting entries from across the globe. There are lots of nourishing ideas to warm a body on a chilly day. Though the choice is never an easy one, please vote for your favorite in the comment section or via email. Do note that my submission is not eligible for the vote.

Our very first entry is a hearty Butternut Chili from Joanne of Eats Well with Others. Squash, tomatoes, a whole glorious can of green chilies, vaquero beans, garlic, cumin, chili powder, ginger, red onion, red pepper and some rice vinegar come together in this especially warming bowl of goodness. Just perfect for a cold Winter day! (New York, USA)

Next up is A Happy Day Salad from Lata of Flavours and Tastes. This pretty salad is made up of cooked beet root, white radishes and carrot with some turmeric and ginger, along with mixed sprouts and some fresh coriander leaves. This delightful salad was then served with a yogurt and mint dip. So good for you and such a creative presentation too! (Accra, Ghana)

From Johanna of Green Gourmet Giraffe we have this unique and intriguing Chestnut, Carrot and Lentil Soup. Johanna was fortunate to find some lovely purple carrots which she combined with chestnuts, mushrooms, onion, garlic, puy lentils, brown rice and white wine. This thick and delightful soup is then topped with yogurt, parsley and black pepper. I'd love a bowl of this served with some crusty bread! (Melbourne, Australia)

Sadhana of A2Z Vegetarian Cuisine comes up with a refreshing and colourful Spinach, Chick Pea, Fruit & Vegetable Salad. Easy to prepare, this healthy salad consists of toasted beetroot, spinach, chickpeas, lettuce, carrots, cherry tomatoes, black grapes, radish, cucumber, orange, red pepper, walnuts and some shredded cheese. This flavourful salad is then dressed with olive oil, orange juice, lemon juice and a bit of salt and freshly ground black pepper. Serve with some almond milk for a most nourishing midday meal. (USA)

Next up is Claire of The Hungriest Hippo with a velvety Curried Parsnip & Apple Soup. This warming soup combines parsnips, apples, onion, garlic, curry powder and a splash of milk. Fruit and vegetables all in one delicious bowl of goodness! Serve with some croutons or some toasted pumpkin seeds or a swirl of creme fraiche for lunch of a light dinner. (Edinburgh, Scotland, UK)

Kirsten, who blogs at From Kirsten's Kitchen to Yours submits this unique and refreshing Shredded Jicama Salad. We are told that Jicama is indigenous to Mexico and has a texture like a water chestnut and a sweet, citrusy juice. Here it is combined with carrot, fennel, celery, lime, cayenne, salt and some olive oil. Sounds wonderful! (Los Angeles, California, USA)

Jassy of Gin and Crumpets enters the fray with this winter version of Parsnip and Apple Coleslaw. Jassy bans mayonnaise from her coleslaw and comes up with a refreshing combination of raw parsnips, red cabbage, carrots, apples and walnuts. Everything is tossed with a dressing of cider vinegar, olive oil, honey, and wholegrain mustard. For an especially filling meal, serve with crusty bread and blue cheese. (London, UK)

Rachel of Rachel's Ramblings celebrates a recovery from illness with this easy to prepare, but delightful Carrot, Split Pea & Coconut Soup. Onion, garlic, carrots, yellow split peas, creamed coconut, pepper and chili powder make for a delicious chunky soup, anytime of year. (Gloucestershire, UK)

My own submission this month is an earthy Indian-Style Beet Salad with a Yogurt Dressing. Roasted beets, with a hint of freshly ground coriander and salt are topped with yogurt, ginger and some roasted coconut. Beets are one of my favorite vegetables, and they are especially nice in salads. (London, Ontario, Canada)

Mangocheeks of Allotment 2 Kitchen submits this nourishing South Asian inspired Garam Masala Neep Soup that would be a very warming choice for frigid temperatures. Rich, creamy and filling, swede (also known as rutabaga) is simmered along with onion, garlic, red chili and garam masala. Mangocheeks suggests this belly warmer can be served with a side serving of swede crisps with some garam masala. No croutons required! (West of Scotland, UK)

Priya of Priya's Easy N Tasty Recipes is up next with her simple and creamy Onion and Leek Soup. This comforting soup is made up of sauted onions and leeks, vegetable broth, basil leaves, salt, pepper and served with cream. Sometimes quick and easy soups like this one are exactly what I crave. (Paris, France)

Sweatha of Tasty Curry Leaf enters this month with a pretty Carrot Kosumbari that is simple to make but certainly not lacking in flavour. This raw salad is made up of shredded carrots, onions, coconut, green chilies, lemon juice and coriander. It would be delightful on its own for lunch or could be served alongside rice. (Bangalore,India)

Soma of eCurry joins in again this month with some lovely Saffron and Honey Glazed Root Vegetables. This autumn dish consists of rutabaga, carrots, parsnips and onion glazed with honey and saffron and cooked further with fennel and lemon juice and garnished with parsley and thyme. This mouthwatering combination would be an ideal vegetable complement to any cold weather meal! (Texas, USA)

Cool Lassi(e) of Pan Gravy Kadai Curry serves up a Root-A-Rama Soup that was a huge hit and now a favorite. This thick soup is made up of celery root, sweet potato, ginger, garlic, a bay leaf, vegetable stock and milk and topped with caramelized red onions. Good for you and tasty too! (USA)

Swathi of Zesty South Indian Kitchen cooks up an earthy and elegant Beet, Carrot and Ginger Soup. Beets, carrot, red onion, ginger, veggie stock, pepper, Italian seasoning and cream are pureed together and then served with a dollop of yogurt and some toasted bread. Yet another example that easy to prepare doesn't mean you have to sacrifice good taste! (Texas, USA)

Our final submission is a crimson Beet Root Salad from Aqua of Served With Love. Sweet, spicy and tangy, lightly cooked beets are grated and tossed with roasted peanut powder, fresh lime juice, green chilies, coriander leaves and a wee bit of sugar. No wonder Aqua craves this one. A classic! Serve over fresh lettuce leave to impress your diners. (Singapore)

Update: Sarah of The Ordinary Vegetarian sent along her Roasted Beet and Garlic Soup in Acorn Squash Bowls but it didn't show up in in the inbox! Such a cute presentation, Sarah fills roasted squash with a soup of roasted beets and garlic, celery, carrots, onion, ginger, dill and coconut milk. This delightful creamy soup is not only impressive, but good for you too! (Aurora, Illinois, USA)

Jacqueline will be hosting the December edition of No Croutons Required. Check back at the beginning of the month for the theme.

Indian Chickpea and Pumpkin Soup

noreply@blogger.com (Lisa) — Sun, 15 Nov 2009 22:20:00 +0000

Winter squash soups are a healthy and economical way to comfort and nourish the body and soul during the long cold months ahead. Chickpeas add depth and protein to this colourful and delicious autumn pumpkin soup, enhanced with a zesty Indian seed and spice tempering that will warm and delight your guests. Serve with a whole grain for a complete and wholesome vegetarian meal.

This is my contribution to this month's My Legume Love Affair, a favored event started by Susan of The Well Seasoned Cook and hosted this month by Sra of When My Soup Came Alive.

Indian Chickpea and Pumpkin Soup

Soup:

3/4 cup dried chickpeas
4 cups water
1-inch piece cinnamon stick
1 tablespoon olive oil
4 dried whole red chilies
1 tomato, chopped
1 cup cooked pumpkin
1/2 teaspoon sea salt, or to taste

Tempering:

1 tablespoon olive oil
1 teaspoon urad dal
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon fenugreek seeds
1/2 teaspoon fennel seeds

Garnish:

1/4 cup dried coconut flakes

Rinse the chickpeas under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added.

Drain and rinse the soaked chickpeas and add to a medium saucepan. Cover with 4 cups of fresh cold water, add the cinnamon stick, and bring to a boil. Turn the heat down to low, cover, and simmer for 1 to 1/2 hours or until the chickpeas are soft and buttery. Discard the cinnamon and set aside.

Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the whole chilies, stir for 30 seconds, then add the tomatoes and cook for 5 minutes. Stir in the pumpkin and continue to cook, stirring, for another 3 or 4 minutes.

Discard the chilies. Pour in the chickpeas along with their cooking liquid, and bring the soup to a low boil. Turn the heat down to low, cover, and simmer for 10 minutes.

Remove from heat and purée the soup until smooth using a hand blender or in batches in a countertop blender. Season with salt and set aside.

To temper the soup, heat a small frying pan or saucepan over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the bottom. Toss in the tempering seeds and spices, and stir until the mustard seeds begin to pop. Remove from heat and pour the seasoning into the soup. Let sit for a few moments to let the flavours mingle before stirring into the soup.

Meanwhile, toast the coconut over low heat in a small saucepan for 10 minutes, stirring frequently, until lightly browned.

Ladle the soup into bowls and top with a scattering of toasted coconut. Serves 4.

If you liked this recipe you may also enjoy:
Toor Dal Pumpkin Soup
Spicy Peanut Pumpkin Soup
Indian Style Cream of Cauliflower Soup

On the top of the reading stack: The Land of Green Plums by Herta Muller

Audio Accompaniment: Chessa by Shuttle358

Indian-Style Beet Salad with a Yogurt Dressing

noreply@blogger.com (Lisa) — Thu, 12 Nov 2009 18:36:00 +0000

Recently I purchased a copy of Modern Spice by Monica Bhide after reading a mini review at 101 cookbooks. I have now cooked a few recipes from this delightful cookbook and what a taste experience it was. I will be having more to say about this book in the future, but for now, I will note that it has many creative Indian-fusion style dishes for vegetarians and carnivores alike.

My first choice was this earthy and healthy beetroot salad with a creamy yogurt dressing. I served it with a Wild Mushroom and Paneer Pilaf which I will be sharing with my readers soon.

This is also my contribution to this month's No Croutons Required. I am the host this month and the challenge is to come up with a vegetarian soup or salad containing your favorite root vegetables. You have until the 20th of this month to submit your entry.

Indian-Style Beet Salad with a Yogurt Dressing
Adapted from Modern Spice by Monica Bhide

4 medium beets
2 teaspoons of olive oil
1/2 teaspoon of freshly ground black pepper
1 teaspoon of sea salt
1 tablespoon of ground coriander

3/4 cup of yogurt (I used goat milk yogurt)
1/2 teaspoon of freshly grated ginger
1/2 teaspoon of sea salt

1/3 cup of roasted coconut for garnishing

The first step is to roast the beets. Wash them well and trim off the ends.

In a medium bowl, combine the olive oil, pepper, salt and coriander. Add the beets and toss well so the beets are well coated. Wrap the beets in foil in a single layer and bake in a preheated 425 degree oven until they are cooked - roughly 50 - 60 minutes. Remove from the oven, let them cool and remove the skin. Cut into wedges and arrange in a serving bowl or plate.

While the beets are cooking, dry roast the coconut in a small frying pan over medium low heat until it darkens a few shades. Set aside.

To make the dressing, whisk together the yogurt, ginger and salt in a small bowl. Spoon the dressing over the beets, toss a bit and garnish with the toasted coconut.

Serves 4.

Other beet recipes from Lisa's Vegetarian Kitchen:
Roasted Beet and Coconut Curry
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Beet and Feta Salad
Orange and Beet Soup

On the top of the reading stack: The Devil Tree by Jerzy Kosinski

Audio Accompaniment: Air Structures by Robert Fripp and Brian Eno

Pumpkin Cheesecake

noreply@blogger.com (Lisa) — Thu, 05 Nov 2009 16:26:00 +0000

I haven't been spending much time in my kitchen of late, but the recent occasion of a friend's birthday was an inspiration to come up with a pumpkin dessert. Not too rich, this will appeal to those who prefer savory treats, but also enjoy a hint of sweetness from time to time. I highly recommend using homemade pumpkin puree rather than the canned variety. Detailed instructions on how to make your own, along with photos, can be found here. Pumpkin puree also freezes well. I freeze it in one cup portions and let it thaw overnight when I plan to use it for a recipe.

Pumpkin Cheesecake (or crustless pumpkin pie)

2 cups of fresh pumpkin puree
4 large eggs (at room temperature)
1 1/2 cups of cream cheese (at room temperature)
1 1/2 teaspoons of cinnamon
1/2 teaspoon of freshly grated ginger
1/2 teaspoon of nutmeg
1/8 teaspoon of ground cloves
2 teaspoons of vanilla
2 tablespoons of brown sugar
4 tablespoons of honey
4 tablespoons of rum or kahlua

Grease a 9 inch glass pie plate generously with butter or oil.

Place all of the ingredients in a food processor and process until smooth. Pour the batter into the prepared pie plate and bake in a preheated 375 degree oven for roughly 45 minutes or until the cheesecake is set and a cake tester inserted into the middle comes out clean.

The cake can be served with freshly whipped cream or with a bit of caramel sauce drizzled over top.

More ideas for fresh pumpkin from Lisa's Kitchen:
Pumpkin Scones
Pumpkin Pie
Toor Dal Pumpkin Soup
Chickpea Pumpkin Burgers
Spiced Pumpkin Waffles

On the top of the reading stack: Penguin Classics Growth Of The Soil by Knut Hamsun

Audio Accompaniment: Hybrid by Michael Brook with Brian Eno and Daniel Lanios

No Croutons Required - The Winners for October and the Challenge for November

noreply@blogger.com (Lisa) — Sun, 01 Nov 2009 17:39:00 +0000

The votes are in and we have two winners for October's Frugal Challenge. Congratulations to both Saranya who made a unique Hawaiian Style Mixed Vegetable Soup and Nic who cooked up this lovely Green Tomato Soup.

I will be hosting the November edition of No Croutons Required. The challenge this month is to make a soup or a salad containing root vegetables. Use your favorite root vegetable or mix and match to come up with some treasured comfort food.

Split Pea and Mushroom Soup

noreply@blogger.com (Lisa) — Thu, 29 Oct 2009 17:38:00 +0000

As the icy fingers of winter start creeping up outside the window, there is often nothing so warming and comforting as a hot bowl of split pea soup. Plain and simple, or with the added flair of spices, mushrooms and fresh grated Parmesan cheese, this earthy and sweet soup is always a nice way to curl up for the season.

Split Pea and Mushroom Soup

1 cup dried green split peas
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced or crushed
2 carrots, sliced
2 celery stalks, sliced
2 jalapeño peppers, seeded and minced
1/2 teaspoon dried red chili flakes
2 1/2 cups water
2 cups vegetable stock
1 bay leaf
1/4 teaspoon dried tarragon
juice and zest from 1/2 lemon
1/2 teaspoon sea salt, or to taste
6 ounces fresh mushrooms, sliced
1/4 cup fresh grated Parmesan cheese

Rinse the split peas and soak for 2-3 hours in cold water. Drain and set aside.

Heat a large saucepan or soup pot over medium heat. When hot, toss in 1 tablespoon of the olive oil, wait a few moments, then swirl to coat the pan. Add the onion, garlic, carrots and celery, and sauté for 5 minutes or until the onion is soft. Toss in the jalapeños and red chili flakes, and sauté for one more minute.

Add the split peas, water, vegetable stock, bay leaf, tarragon and lemon zest to the pot. Raise the heat and bring to a boil, then reduce the heat to medium-low, cover, and simmer for 45 minutes or until the split peas are soft.

Meanwhile, heat another pan at medium-high heat. Add the remaining tablespoon of olive oil, swirl to coat the pan, and stir in the mushrooms. Cover and cook for 10 minutes, stirring frequently, until the mushrooms are soft and brown.

Discard the bay leaf from the soup and add the mushrooms. Remove from heat and season with lemon juice and salt. Ladle into bowls and scatter with fresh grated Parmesan cheese. Serves 4-6.

Other split pea soups you may enjoy:
Indian-Style Split Pea Soup
Green Pea Soup
Creamy Split Pea and Vegetable Soup

On the top of the reading stack: Steps by Jerzy Kosinski

Audio Accompaniment: Mark Hollis

Miso Seaweed Broth with Mushrooms and Carrots

noreply@blogger.com (Lisa) — Thu, 22 Oct 2009 17:55:00 +0000

Slowly fermented into a thick and robust paste, soybean miso added to soups is an almost ideal protein for tender tummies. And gently cooked seaweed, carrots and fresh beet green tops combine to make a vitamin and mineral packed broth that's as nourishing and easy to go down as it is fast and simple to prepare.

Miso Seaweed Broth with Mushrooms and Carrots

4 - 5 strips wakame seaweed
4 cups water
2 cups vegetable stock
6 oz. fresh white, brown or shiitake mushrooms, sliced
1-inch piece fresh ginger, minced
2 tablespoons dulse seaweed, crumbled or cut into small pieces
2 tablespoons dark miso
1 teaspoon tamari sauce, or as desired
4 carrots, grated or julienned
1 bunch fresh beet green tops, trimmed and coarsely chopped

In a small bowl, soak the wakame in 1 cup of warm water for 20 minutes. Drain, while reserving the soaking liquid. Chop the seaweed into 1 to 2 inch pieces.

Bring the reserved soaking liquid, vegetable stock and water to a boil in a large saucepan or soup pot with the mushrooms and ginger. Add the dulse, reduce the heat to medium-low, and simmer for 20 minutes.

Meanwhile, place the miso in a small bowl with a few tablespoons of warm water and mix with a fork until the miso is dissolved.

Stir the miso into the soup and season with tamari sauce as desired. Add the wakame, carrots and beet greens and simmer for 3-5 minutes or until the greens are slightly wilted.

Remove from heat and serve hot or warm. Serves 4 to 6.

If you liked this recipe you may also enjoy:
Split Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms
Mushroom, Miso and Seaweed Soup
Miso Soup with Wild Mushrooms

On the top of the reading stack: The Pianist: The Extraordinary True Story of One Man's Survival in Warsaw, 1939-1945 by Wladyslaw Szpilman

Audio accompaniment: Copia by Eluvium

Wild Rice Chowder with Fresh Coconut and Mushrooms

noreply@blogger.com (Lisa) — Sun, 18 Oct 2009 20:35:00 +0000

Jacqueline put the call out for pantry staples for this month's No Croutons Required. Though I have staples on hand at all times, this did prove to be a challenge, as I often plan meals ahead of time and send my sweetie off to our favorite haunts to pick up requisite ingredients, sometimes at short notice. I appreciate the inspiration, especially when the weather outside is less than inviting.

This cold weather recipe was inspired by a recipe for Wild Rice Chowder found in World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen by Celia Brooks Brown.

Wild Rice Chowder with Fresh Coconut and Dried Mushrooms

1 cup of wild rice
4 cups of water
1 teaspoon of sea salt
2 bay leaves
2 tablespoons of olive oil
small bunch of green onions, finely chopped
1 large shallot, finely chopped
2 - 3 jalapeno peppers, minced
1/2 teaspoon of turmeric
28 grams of dried mushrooms (I used a combination of lobster and chanterelle)
1/3 cup of freshly grated coconut
1 teaspoon of celery seed
2 heaping tablespoons of chickpea flour (or unbleached white flour)
3/4 cup of milk
3/4 cup of yogurt (I used goat milk yogurt)
sea salt and freshly ground pepper to taste

Rinse the wild rice in a strainer. Transfer to a medium heavy bottom pot, along with the water, bay leaves and sea salt. Bring to boil, reduce the heat to medium low, cover and simmer until the rice is tender and begins to fluff up - roughly 50 minutes. Set aside with the cooking liquid.

While the rice is cooking, soak the dried mushrooms in hot water for roughly 20 minutes. Drain, roughly chop the mushrooms and set aside.

Whisk the yogurt, milk and chickpea flour together until smooth. Set aside.

Heat the oil in a large pot over medium heat. When hot, add the green onions and shallots to the pan. Stir and fry for a few minutes. Now add the turmeric, jalapenos, mushrooms and fresh coconut. Stir and fry for another minute or so. Pour in the wild rice and it's cooking liquid, add the celery seed and stir and simmer until it thickens a bit. Add the yogurt and milk to the pot, bring to a boil and reduce the heat to low, simmering, uncovered for another 5 minutes or so. Add water or more milk or yogurt to reach your desired consistency.

Add lots of freshly cracked black pepper, and more sea salt at the end of the cooking time after testing the seasonings. Remove bay leaves and serve hot.

More ideas for wild rice from Lisa's Vegetarian Kitchen:
Cranberry Wild Rice Soup
Pine Nut and Orange Wild Rice
Wild Rice and Portobello Mushroom Soup
Wild Rice and Asparagus Salad

On the top of the reading stack: Castle to Castle by Louis-Ferdinand Celine

Audio accompaniment: Miniatures by Matthew Robert Cooper

Spicy Kidney Beans with Tomato and Yogurt Sauce

noreply@blogger.com (Lisa) — Mon, 12 Oct 2009 19:25:00 +0000

If you are craving relatively easy, yet spicy and unique ways to incorporate legumes into your diet, I highly recommend getting a copy of 600 Curries by Raghavan Iyer. Although his Indian cookbook is not vegetarian, this fat volume contains plenty of creative vegetarian recipes making it a worthwhile investment for carnivores and vegetarians alike. In addition to recipes for legumes, this favored volume also has plenty of tempting ideas for appetizers, paneer, vegetables, rice and even spice blends and pastes. Plenty of helpful tips regarding cooking techniques and ingredients are provided throughout and in addition, each section begins with an informative introduction and every recipe includes a short introduction describing the dish along with serving suggestions. I have shelves full of cookbooks, but Mr. Iyer's collection has a cherished place in my kitchen.

Craving kidney beans, I soaked some dried ones and the next day decided to make this variation of the ever popular rajma. I was originally going to use paneer in this recipe, but forgetting to pull a block from the freezer, figured goat cheese would also work well in this tart and hot dish. The resulting fusion-style rajma was a taste experience that was popular with my dinner companions.

This is my entry to October's My Legume Love Affair, a popular monthly event started by the lovely Susan of The Well Seasoned Cook and hosted this time by Cook Sister.

Spicy Kidney Beans with Tomato and Yogurt Sauce

Adapted from 660 Curries

1 1/4 cup of dried kidney beans
1 cup of yogurt (I used goat milk yogurt)
2 tablespoons of chickpea flour
1 small clove of garlic, finely minced or crushed
1 teaspoon of sea salt
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne
3 - 4 fresh chilies, finely chopped
1/3 cup of goat cheese, mashed with a fork
2 tablespoons of oil
1 inch piece of fresh ginger, peeled and finely chopped
1/2 teaspoon of asafoetida
1 large tomato, finely chopped
1 teaspoon of garam masala
2 tablespoons of fresh parsley, chopped

Soak the kidney beans overnight in enough water to cover. Drain, transfer to a medium large pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the beans are tender - roughly 10 hour. Drain the cooked beans and set aside.

Whisk together the yogurt and chickpea flour until smooth. (The chickpea flour helps to prevent the yogurt from curdling.) Stir in the garlic, salt, turmeric, cayenne, chilies and mashed goat cheese. Set aside.

Heat the oil in a medium large pot over medium heat. When hot, toss in the ginger and asafoetida and stir and fry for a few minutes. Now add the tomato and garam masala and simmer until the tomato thickens - roughly 5 minutes.

Stir in the cooked kidney beans and yogurt mixture. Bring to a boil, reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens to your desired consistency. Garish with the parsley and serve over hot rice, along with naan bread.

Yields roughly 4 - 6 servings.

Other kidney beans curries you will want to try:
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer
Mint and Potato Rajma
Curried Red Kidney Beans with Paneer Cheese
Nigerian Baked Beans

On the top of the reading stack: Castle to Castle by Louis-Ferdinand Celine

Audio accompaniment: La Bella Vista by Harold Budd

Moosewood's Turkish Lentil & Spinach Soup

noreply@blogger.com (Lisa) — Sat, 10 Oct 2009 20:40:00 +0000

Red lentils in broth constitutes possibly the most simple and digestible source of much-needed protein for someone recuperating from a stomach flu or whose digestive system is still sensitive. In the case that the patient retains a zest for flavour, a little cayenne and a helping of vegetables provide welcome taste as well as the additional fortification of vitamins and minerals in this quick and easy soup that places as little strain on the cook as on the convalescent.

Adapted from Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More for a much smaller and cozier audience.

Moosewood's Turkish Lentil & Spinach Soup

1 cup red lentils
4 1/2 cups vegetable stock
1 tablespoon olive oil
1 onion, chopped
1-2 cloves garlic, minced or crushed
1/4 cup bulgur wheat (optional)
1/4 teaspoon cayenne
1 bay leaf
1/4 teaspoon dried rosemary
2 large tomatoes, chopped
large handful fresh parsley, chopped
1 bunch fresh spinach, trimmed and coarsely chopped
1 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the lentils. Cover the lentils with the vegetable stock in a large saucepan or soup pot, and bring to a boil. Reduce heat to low, cover, and simmer for 15 to 25 minutes or until the lentils are soft.

Meanwhile, heat a medium saucepan over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl to coat the pan. Sauté the onion and garlic for 5 minutes or until the onion turns translucent. Add the bulgur wheat if using, along with the cayenne and bay leaf. Stir until the bulgur and onions are lightly browned, about 3-4 minutes. Toss in the rosemary and stir for a few moments. Now add the tomatoes and parsley, turn down the heat slightly, and simmer for 2 to 3 minutes to soften the tomatoes.

Pour the vegetable mixture into the lentils, and raise the heat to medium-low. Stir in the spinach and cover the pot. Simmer for 3 to 5 minutes to let the spinach wilt. Remove from heat, and season with salt and plenty of fresh ground black pepper.

Serve hot or warm. Serves 4 to 6.

Other recipes you may enjoy:
Wilted Spinach with Pine Nuts and Lemon-Yogurt Dressing
Red Lentil and Carrot Soup
Red Lentil Soup with Baby Arugula
Red Lentil Soup with Prunes and Apricots

Equatorial Stars by Robert Fripp and Brian Eno

On the top of the reading stack: Petersburg by Andrei Bely

Roasted Beet and Coconut Curry

noreply@blogger.com (Lisa) — Wed, 07 Oct 2009 00:03:00 +0000

Beets are one of my very favorite vegetables and it just so happens they are extremely good for you too. In addition to having detoxifying properties, beets are packed full of vitamins and minerals and are known to reduce inflammation and lower blood pressure. Beets do not get as much attention as they deserve. The only drawback of course is they are rather messy and should be handled with care. You may wish to wear gloves while preparing them, though I find a sink load of dishes usually removes the stains from my hands.

My latest culinary experience with beets is adapted from this recipe for Coconut Beetroot Curry that I found at Red Chilies. I just so happen to have a few fresh coconuts on hand as I have been drinking coconut water lately to keep my body hydrated. Like beets, the clear liquid inside the coconut (not to be confused with coconut milk) also has many health benefits, including an abundance of vitamins and minerals, including potassium, has cleansing properties, can help increase metabolism and reduce fever among other benefits. An added bonus of drinking coconut water is you end up with lots of fresh coconut to add to your favorite dishes. You can also freeze the fresh coconut too for future use.

I added a bit of raw beet to the curry along with the cooked beet for a bit more texture. I used my beet greens in a previous recipe, but if you have them, I highly recommend you include a small bunch near the end of the cooking time. Serve with rice or any Indian flat bread for a most satisfying autumn meal.

Roasted Beet and Coconut Curry

Adapted from Red Chilies

3 small beets, roasted
beet leaves (optional)
1 medium onion, chopped
2/3 cup of toor dal (or lentils or chana dal)
small handful of curry leaves
2 tablespoons of oil
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds

For the masala paste:

2/3 cup of shredded fresh coconut
3 green chilies, finely chopped
1/2 teaspoon of coriander seeds
1/2 teaspoon of ground cumin
1/4 teaspoon of cayenne
sea salt to taste

Begin by roasting the beets. Rinse the beets, cut off the stalks and rough ends, wrap in foil and place in a preheat 375 degree oven until the beets are fork tender (roughly 30 - 40 minutes). Remove from the oven, let cool, peel off the skin and chop into smallish cubes. Set aside.

Rinse the toor daal well. Place in a medium pot, cover with water, bring to a boil, reduce the heat to low and cover and simmer until the daal is tender - roughly 30 minutes. Drain and set aside.

To make the paste, grind together the coconut, chilies, coriander seeds, cumin, cayenne and salt with enough water to make a watery paste. Set aside.

Heat the oil in a heavy pot over medium heat. When hot, add the mustard seeds and cumin seeds. Cook until the mustard seeds turn grey and begin to pop. Toss in the curry leaves, stir once and then add the onion to the pan. Stir and fry until the onion softens and turns translucent. Add the coconut masala paste to the pot, simmer for a few minutes and then add the beets and toor daal. Add enough water to get your desired consistency. Cover and simmer for a few more minutes to let the flavours blend.

Serves 4 - 6 as a side dish.

Other beet recipes from Lisa's Vegetarian Kitchen to try:
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Creamy Beet Borscht
Beet and Feta Salad
Orange and Beet Soup

Audio Accompaniment: Talk Amongst the Trees by Eluvium

On the top of the reading stack: The Painted Bird by Jerzy Kosinski

Springpad - A Free Online Organizer

noreply@blogger.com (Lisa) — Tue, 06 Oct 2009 22:58:00 +0000

Regular readers may have noticed a new button appearing below my recipes inviting people to "save it."

If the questions "save what?" or"save where?" have popped into your head, the answer is that this button is the path to a new free online personal organizer and recipe collector — Springpad — of which I am pleased to be a part of as springpad officially launches.

The idea behind Springpad is to help people get things done by making it easy to collect, use and share content from bloggers, brand websites and trusted friends on subjects from food to entertainment, parenting and ordinary day-to-day life management. By clicking the "save it" button on one of my recipes, you collect the recipe into your own Springpad organizer. From there, you can add the recipe to your own weekly meal planner, automatically generate a shopping list for the ingredients, personalize the recipe with your own notes and photos, and share with other people. And you can follow my recipes on Springpad here.

Especially easy to use for the home cook, hundreds of food bloggers and thousands of members have already collected and shared more than 50,000 recipes and created more than 15,000 weekly meal plans on Springpad.

I do hope you get a chance to try and enjoy this new organizer. If you are like me, constantly bookmarking recipes, I think you will find this is an easy and convenient way to keep your collection all in one place.

French Lentil Salad with Sweet Corn and Tomato

noreply@blogger.com (Lisa) — Sat, 03 Oct 2009 16:51:00 +0000

Sweet corn and tomatoes are two of southwestern Ontario's classic late summer harvests, and both flavours burst through in this fresh-tasting, nourishing and easy-to-make lentil salad. Served with fresh baked bread, this is a splendid lunch or light dinner to have outside on a beautiful warm autumn day.

French Lentil Salad with Sweet Corn and Tomato

Salad:

1 cup French or Puy lentils
1 bay leaf
4 ears fresh sweet corn
4 large firm red tomatoes, chopped
large handful fresh parsley, chopped

Dressing:

2 tablespoons olive oil
juice of 1 lime
1 teaspoon sea salt
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne
plenty of fresh ground black pepper

Rinse the lentils under cold running water and soak for two hours covered in several inches of cold water. Drain, place in a saucepan, and cover with several inches of fresh cold water. Add the bay leaf and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the lentils are tender. Drain and discard the bay leaf. Set aside to cool.

Meanwhile, boil the corn for 5 minutes or until tender. Set aside to cool, then pare the kernels from the ears.

Place the lentils, corn, tomatoes and parsley in a large mixing bowl. Whisk together the dressing ingredients and toss with the salad.

Serve warm or cold. Serves 4.

Other lentil salads you may enjoy:
Puy Lentil, Feta and Roasted Red Pepper Salad
Ethiopian Lentil and Mustard Salad (Azefa)

Audio Accompaniment: Shutov Assembly by Brian Eno

On the top of the reading stack: Waiting for Godot by Samuel Beckett

No Croutons Required - The Winner for September

noreply@blogger.com (Lisa) — Wed, 30 Sep 2009 21:01:00 +0000

The votes are in and the winner for the September Mediterranean soup and salad challenge is Priya with her gorgeous and warming Harira, a traditional Moroccan soup. Congratulations Priya! I'm very much looking forward to trying this.
Jacqueline will be hosting the October edition of No Croutons Required. The challenge this month is to make a soup or salad with ingredients you have on hand. Clean out the fridge, peek into the cupboard to see what staples are available or even pop into the garden to collect some veggies or herbs.

Mung Bean and Vegetable Soup

noreply@blogger.com (Lisa) — Sun, 27 Sep 2009 21:13:00 +0000

My regular readers may have noticed that posting has been light here at Lisa's Kitchen lately. I hope to be back to my regular cooking habits and hence blogging frequency too. In the meantime, I share this nourishing soup containing one of my very favorite legumes.

Widely cultivated in the Far East and Indian subcontinent, the sad neglect of the bright green mung bean deprives busy cooks elsewhere of a nourishing and time-saving friend. Soaked overnight, mung beans cook in as little as 20 minutes and provide an easily digestible source of protein, dietary fibre as well as thiamin, iron, magnesium, phosphorus, potassium and copper. Best of all, the mild and slightly astringent taste of mung beans pairs easily with almost any variety of vegetables and spices for simple, wholesome and delicious dishes that form a complete meal when served with rice or other grains.

Use this recipe as a simple template for quick and easy mung bean and vegetable soups, adjusting spices to suit your taste and incorporating your own favourite vegetables at intervals suited to their cooking times. In this case I used three carrots added with the beans at the beginning of boiling, and half a cup of fresh garden peas 5 minutes before finishing. Wholesome, warming and delicious, this mung bean and vegetable soup is thick enough to serve on a bed of rice or on its own in a bowl, and is a satisfying dinner solution when time is a cook's precious commodity.

Asafoetida powder — the ground resin of a fennel-like plant found in Asia — is a pungent spice reminiscent of onions and garlic but far more digestible (many Indians avoid onions and garlic altogether in favour of asafoetida). It is easily found in Indian and Asian grocers, and should be added to hot oil for only a few moments. If you don't have asafoetida, add one clove of minced or crushed garlic with the other spices.

This is my contribution to My Legume Love Affair, one of my favorite events started by Susan of The Well Seasoned Cook and hosted this month by Monsoon Spice.

Mung Bean and Vegetable Soup

1 cup dried mung beans
1 to 2 cups chopped vegetables
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1 tablespoon olive oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon asafoetida
1 teaspoon sea salt, or to taste

Rinse the mung beans under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added.

Drain and rinse the soaked beans and add to a medium saucepan. Cover with 3 cups of fresh cold water and bring to a boil. Turn the heat down to low, stir in the cayenne and turmeric, and cover. Simmer for 20 to 30 minutes or until the beans are soft, stirring occasionally.

If using root vegetables such as potatoes or carrots, add to the pan with the beans and water. Add other vegetables at intervals suited to their cooking times (e.g., after 10 minutes for green beans, after 15 to 20 minutes for corn or peas).

When the beans and vegetables are cooked, remove from heat. Heat a frying pan over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Toss in the brown mustard seeds, wait a few moments to let the seeds start to splutter, then quickly stir in the cumin and coriander. Toss in the asafoetida, stir once, then pour the seasonings into the soup. Let the soup sit for a few minutes to let the flavours mingle.

Season with salt to taste, and serve hot or warm. Serves 4.

Other mung bean dishes you may enjoy:
Indian Sour Mung Bean Soup
Mung Bean and Coconut Soup
Mung Bean and Tamarind Dal
West Bengali Mung Bean & Tomato Soup

On the top of the reading stack: Crime and Punishment by Fyodor Dostoevsky

Audio Accompaniment: Vibrant Forms II by Fluxion

No Croutons Required - Mediterranean Soups and Salads

noreply@blogger.com (Lisa) — Mon, 21 Sep 2009 21:05:00 +0000

The challenge for September was to made a Mediterranean soup or salad. Mediterranean cuisine is rich in flavour and just plain good for you too. As usual, we received some tempting entries. A very special thanks to all who contributed this month. Please vote for your favorite in the comment section or via email. Do note that Jacqueline's entry is not eligible for the vote.

Our very first entry is this colourful Shepherd's Salad from Soma of eCurry. Very easy to make but packed full of flavour and goodness, tomatoes, cucumbers, hot chillies, red onion, fresh parsley and mint are tossed with olive oil and lemon juice and then topped with gorgeous chunks of feta and a sprinkling of sesame seeds. Serve with some flat bread for a most satisfying meal. (Texas, USA)

Next up we have this lovely fusion-style Roasted Beet and Couscous Salad with Spice Feta from Mangocheeks. Homegrown runner beans, green beans, shallots, baby onions and rosemary are combined with cooked couscous, chickpeas, garlic, turmeric, cumin, lemon zest, chilies, fennel and coriander. This delightful dish is then topped with marinated feta cheese. It's certainly easy to see why this is a favorite dish! (Scotland, UK)

From Lysy of Munchkin Mail we have this delightful Italian Chickpea Salad. The mighty chickpea, along with sun-dried tomatoes, green pepper and olives comes together with some sauteed garlic, capers, parsley, red chili flakes and lemon zest. This wonderful creation is then served over some salad leaves. Some of my very favorite flavours are in this highly satisfying salad. (Warwickshire, UK)

Rachel of The Crispy Cook also comes up with a salad for this month's challenge. Inspired by a recipe she found in Food and Wine, Rachel uses some of her homegrown fennel for this Chickpea and Fennel Salad a la Mediterranee. Chickpeas, fennel and celery are dressed with garlic, red wine vinegar, olive oil, thyme and parsley. Varied textures here make for a very pleasing salad that can be served cold or at room temperature. (Saratoga County, New York, USA)

Joanne from Eats Well With Others enters the challenge with this substantial Tortellini Pesto Pasta Salad. Inspired by the fresh basil her Dad has been nurturing, this easy to prepare salad consists of tortellini tossed with a pesto of basil, garlic, pine nuts, Parmesan and olive oil. Robust and comforting! (New York City, New York, USA)

Johanna of Green Gourmet Giraffe serves up this sunny Lemony Mediterranean Salad. A salad that would appeal to me anytime of year, lucky Johanna is celebrating Spring. Rocket, artichokes, kalamata olives, sun-dried tomatoes and grilled asparagus are tossed with lemon, garlic and olive oil. This would be an ideal salad indeed to enjoy with friends and family. (Melbourne, Australia)

Our first soup submission comes from Priya. She made a truly tempting Harira (a traditional Moroccan Soup). A meal in itself and often served at traditional ceremonies, this bowl of nourishment consists of tomatoes, onion, coriander, parsley, celery, ginger, chickpeas, lentils and some small pasta. Warming and wholesome and definitely a fine addition to any menu. (Paris, France)

Jessica of Fearless Kitchen gets creative and comes up with this Apple, Honeyed Walnut and Paneer Salad. Paneer might not be traditionally Mediterranean, but it's my favorite cheese and it goes so well with everything. This unique salad is made up of apples, toasted walnuts, cardamom, honey, rosewater, shao xing wine, grilled paneer, leafy greens, olives, lemon juice, red onion and olives. (Braintree, MA, USA)

Next up is Allie of Yum in the Tum. In an attempt to use up an excess of produce from the fridge, Allie came up with this refreshing Mediterranean Chopped Salad. Cucumbers, cherry tomatoes, celery, red onion, snap peas, feta and olives are tossed with a dressing of lime, red wine vinegar, pomegranate molasses, honey, oregano and olive oil. Allie tells us this is great with left over pizza and I have no doubt about that. (Houston, Texas, USA)

Parita enters the fray with this easy but fulfilling Mediterranean Tomato Soup. The goodness of tomatoes are combined with zucchini, bell pepper, onion, olive oil, paprika, a wee bit of sugar, oregano, basil and some fresh cream. Just the soup to cheer up the tummy and the soul. (Switzerland)

Anshika of Cooking Pleasures offers up this easy but nourishing Taboule Salad that would be a fine addition to any meal. This classic salad is made up of bulgar wheat, lemon juice, fresh mint, parsley, scallions, tomatoes, chickpea sprouts, olive oil and balsamic vinegar. The possibilities are endless for this fine creation. (India)

Muskaan of A2Z Vegetarian Cuisine simmers up this pretty and healthy bowl of Carrot, Tomato and Celery Soup. Tomatoes, carrots, celery, coconut milk, fresh basil, asafoetida and cumin make for a tasty meal, especially when served with bread and a salad.

Sweatha of Tasty Curry Leaf serves up this delightful Carrot Macharmal-Moroccan Spiced Carrot Salad. Cooked carrots and garlic are sauteed with olive oil, paprika, cumin and pepper. This tempting salad can be served hot or cold, along with bread, or rolled in some lettuce or cabbage leaves. (Bangalore,India)

Our second last entry is this delicious Greek Salad from Shri of Tasty Touch. A true Mediterranean classic, this version is made up of mixed greens, red onion, tomato, cucumber, olives, feta cheese, pepperoncini and dressed with a vinaigrette of olive oil, lemon juice and oregano. This refreshing salad was served with chana masala with plain rice and mango lassi. (PA, USA)

Our very last submission is from my dear friend and co-host of No Croutons Required, Jacqueline of Tinned Tomatoes. She submits this gorgeous Halloumi Salad with Balsamic Tomatoes. What's not to love about this combination of fried halloumi, potatoes, tomatoes fried in balsamic vinegar dressed with olive oil, balsamic vinegar and whole grain mustard? Served on a bed of lettuce leaves this is one hearty salad indeed. (Scotland, UK)

Jacqueline will be hosting the next edition of No Croutons Required. Check back at the beginning of the month for the theme for October.

Indian Style Cream of Cauliflower Soup

noreply@blogger.com (Lisa) — Mon, 14 Sep 2009 21:14:00 +0000

Weekdays are often so demanding that quick and simple one-pots quickly become about the only dinners for which I can muster any enthusiasm during the long stretch. But that enthusiasm is still conditional on providing a nutritious, balanced and delicious meal, and I've been quite taken lately with the idea of substituting puréed white beans for cream in blended vegetable soups to pack an added punch of proteins, vitamins and minerals.

I've already used this idea to wonderful effect in a cream of potato and turnip soup and a white bean cream of asparagus soup, and another opportunity presented itself this week in the form of a large, round and perfectly snowy-white head of cauliflower that I couldn't resist snatching up at the market. Not that an unblemished cauliflower is needed for this recipe — in fact, it's a good way to use up cauliflower that is beginning to wilt and brown, and I'm thinking very much right now of a close friend who regularly buys cauliflower and leaves it until it has to be cooked in a hurry.

Light Indian spicing lends a warm summery glow to this simple and elegant cauliflower soup suggested by a recipe found in Yamuna Devi's Vegetarian Table. The sweet and mild nutty flavour of split urad dal is a perfect complement to the spices and provides a gentle and delightful contrast with the cauliflower. Although available at any Indian grocer, the urad dal can be replaced with yellow split peas in a pinch — simply soak split peas for at least 4 hours instead.

Indian Style Cream of Cauliflower Soup

1/4 cup brown rice
2/3 cup skinless split urad dal
1 large cauliflower, trimmed and chopped
2-3 jalapeño peppers, seeded and chopped
1-inch piece fresh ginger, peeled and chopped
1/2 tablespoon ground coriander
1/2 teaspoon turmeric
large handful fresh parsley or coriander, chopped
1 teaspoon sea salt, or to taste
fresh ground black pepper
1 teaspoon brown mustard seeds

Rinse the brown rice under cold running water and soak overnight in 1 cup of cold fresh water.

Before cooking, thoroughly rinse the urad dal under cold running water and soak for 2 hours covered in several inches of cold water.

Drain the urad dal and add to a large saucepan or soup pot. Add the brown rice with its soaking water and combine with the cauliflower, jalapeños, ginger, ground coriander, turmeric, and most of the fresh parsley or coriander. Pour in 6 cups of water, or 4 cups of water and 2 cups of vegetable stock, and bring to a slow boil over medium-high heat. Turn down the heat to medium-low, cover, and simmer for 30 minutes or until the cauliflower is tender. Remove from heat.

Using a hand blender or in batches in a countertop blender, purée the soup until smooth. Season with salt and plenty of fresh ground black pepper.

Heat a stainless steel frying pan over medium heat. When hot, toss in the brown mustard seeds and cover. Once the seeds begin to pop, remove from heat and stir into the soup.

Serve right away, or gently reheat. Serve garnished with the remaining parsley or coriander. Serves 6 to 8.

Audio Accompaniment: Vibrant Forms II - by Fluxion

On the top of the reading stack: Crime and Punishment by Fyodor Dostoevsky

Mung and Azuki Beans with Fresh Peas and Spices

noreply@blogger.com (Lisa) — Wed, 09 Sep 2009 17:43:00 +0000

Earthy, wholesome and simply comforting, my sweetie raved about this nourishing dish and encouraged me to share it in this space. Fresh peas are always such a treat and pop delightfully in your mouth when cooked to perfection. Wanting a brief vegan cleanse, I resisted the urge to add paneer cheese - instead, I paired this dish with Quinoa with Coconut and Roasted Cashews.

Mung and Azuki Beans with Fresh Peas and Spices

1/2 cup of whole mung beans
1/2 cup of azuki beans
2 cups of fresh peas

2 teaspoons of oil or butter
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
1/2 teaspoon of ground coriander
1/2 teaspoon of cayenne
1/2 teaspoon of turmeric
1/2 teaspoon of asafoetida powder
2 fresh jalapenos or green chilies, finely chopped
small handful of dried curry leaves
3 - 4 dried red chilies, broken into bits
2 medium tomatoes, finely chopped
1 teaspoon of methi leaves
sea salt to taste

Soak the mung beans and the azuki beans overnight in enough water to cover. Drain, transfer to a pot along with 2 cups of water. Bring to a boil, immediately reduce the heat to low and cover and simmer for 15 minutes. Now add the peas to the pot and continue to cook until the beans are soft and the peas are tender - roughly another 15 - 20 minutes. Add more water to the pot if necessary, though most of the water should be absorbed at the end of the cooking time. Set aside.

Heat the oil in a frying pan over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Now add the cumin seeds, coriander, cayenne, turmeric, asafoetida, green chilies, curry leaves, dried red chilies and stir and fry for a minute or two. Now add the tomatoes, methi leaves and salt to the pan and cook, stirring occasionally, until the mixture thickens.

Transfer to the pot of cooked beans, stir well and return to a low heat and cook for a few more minutes so the flavours blend.

Serves 4 - 5.

Pomegranate & Blueberry Oat Smoothie

noreply@blogger.com (Lisa) — Fri, 04 Sep 2009 21:22:00 +0000

It took a couple of months longer than usual but summer finally washed over southwestern Ontario a few weeks back with a familiar wrenching heat and wringing humidity, reducing otherwise healthy appetites and cooking ambitions to a minimum. And while bodily health might be braced under these circumstances with a cold gin and tonic on the patio, a little food value — no matter how reluctant — is still vital for its maintenance.

Oat, yogurt and fruit smoothies present a simple and delicious no-cook solution to stifling temperatures without burdening the appetite. Fermented in good, whole-fat yogurt, blended oats are ready to digest without cooking and provide you with the B vitamins, calcium, iron, magnesium, phosphorus, potassium, protein, and soluble fat and fibre to get you through a summer day's lazing. And the natural mild nuttiness of oats and the tang of fresh yogurt form a perfect flavour backdrop to the sweet and tasty vitamins and anti-oxidants found in fresh fruit.

In fact, the overnight room-temperature soaking of one part rolled oats and two parts whole-fat yogurt presented here is a one-size-fits-all base for adding any variation of fruits and natural sweeteners to make a thoroughly nutritious and digestible smoothie. This refreshing and nutritious pomegranate and blueberry smoothie was born with plenty of fresh and juicy local blueberries on hand as well as some wonderful samples of pomegranate juice generously provided by POM — a product I'm pleased to endorse both for its taste and for its health benefits.

Pomegranate & Blueberry Oat Smoothie

3/4 cup of rolled or steel-cut oats
1 1/2 cups of whole-fat yogurt, from raw milk if possible
1/2 pint fresh or frozen blueberries
2/3 cup of pomegranate juice
1/3 cup of cold water
2 tablespoons of honey
4 ice cubes

Stir the yoghurt into the oats and let soak overnight at room temperature in a covered non-plastic bowl.

In the morning, blend the soaked oats together with all the other ingredients in a blender until smooth and frothy. Serve with breakfast, or as a snack. Makes 4 large servings.

Other fruit smoothies you may enjoy:
Blueberry and Maple Syrup Oat Smoothie
Oat-Mango Smoothie with Blackberries

On the top of the reading stack: Painted Bird by Jerzy Kosinski

Audio accompaniment: Anger Do Not Enter by Beef Terminal

No Croutons Required - The Winner for August and the Theme for September

noreply@blogger.com (Lisa) — Wed, 02 Sep 2009 01:34:00 +0000

The winner of the July Pepper Soup and Salad Challenge is Dee of Ammalu's Kitchen with this lovely and most tempting Sweet Pepper, Feta and Veggie Salad. Congratulations Dee. You certainly had some tough competition!

I will be hosting the September edition of No Croutons Required. As the summer nears to an end and the cooler temperatures begin to set in, my thoughts go toward warmer climates. I've decided the challenge this month is to make a Mediterranean soup or salad. Please recall that this is a vegetarian event, so eggs and cheese are great, but no beef, fish or chicken. A recap of the submission guidelines can be found here.

Chickpea Flour Curry

noreply@blogger.com (Lisa) — Thu, 27 Aug 2009 18:05:00 +0000

I'm still playing catch up and struggling to get back into a routine after coming home from my vacation. I've been revisiting tried and tested staples and turning to easy meal solutions, like this chickpea flour curry. I suspect I'll be spending more time in the kitchen when the Fall temperatures set in.

Chickpea flour has long been a staple in my kitchen, but over the past few months, I've been restocking my supply more frequently since I have discovered besan flour can shine as the main ingredient in a dish, and also serve as a replacement for gluten flours in baked treats (think Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour). Mona's recipe for Besan Ka Salan (Gram Flour Curry) caught my attention right away, not only because it sounded so good, but also because chickpea flour dishes like this one are a good solution for a quick but healthy and satisfying dinner. As Mona suggests, this dish is best served with an Indian flatbread such as naan instead of rice. It is also advisable to serve the dish shortly after it is prepared so it doesn't dry up. You want that liquid component to scoop up with the naan.

Chickpea Flour Curry

Adapted from Mona's Besan Ka Salan

few teaspoons of oil
1 small onion, chopped (or 2 large shallots, chopped)
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
3 - 4 green chilies, seeded and finely chopped
1/2 teaspoon of chili powder
1/2 teaspoon of cayenne
1/2 teaspoon of coriander
1/2 teaspoon of garam masala
1 teaspoon of dried fenugreek leaves (methi)
1 large tomato, seeded and finely chopped
1 cup of chickpea flour (besan)
1 1/2 cups of water
fresh parsley for garnishing

Heat the oil in a non-stick pan over medium heat. When hot, add the mustard seeds and cumin seeds to the pan. Cook, stirring frequently, until the mustard seeds turn brown and begin to pop. Add the onion (or shallots) to the pan and cook until browned. Now add the green chilies, chili powder, cayenne, coriander, garam masala and fenugreek leaves and stir and fry for about a minute. Add the tomato, and cook until softened. Add the chickpea flour to the pan, along with the water, and cook, stirring constantly, until the mixture thickens and it reaches your desired consistency. Add more water to the pan if necessary.

Serves 3 - 4.

More recipes using chickpea flour:
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pancakes with Crushed Peas and Cilantro
Chickpea Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling

On the top of the reading stack: The White Rose: Munich, 1942-1943 by Inge Scholl

Audio accompaniment: Tierbeobachtungen by Jan Jelinek

Whole Wheat Blueberry Tea Biscuits with Dried Cherries

noreply@blogger.com (Lisa) — Mon, 24 Aug 2009 21:11:00 +0000

Just got back from a whirlwind vacation that I have not yet recovered from. Truly, I need a break from vacationing! Posting will continue on a more regular basis shortly as I am craving nourishment from my own kitchen! Visited some great restaurants but there is nothing quite the same as home cooked meals. I will be catching up with my favorite blogs shortly.

I tend to avoid refined sugars, preferring instead naturally sweet foods, like fruit. For some reason, I don't eat as much fresh fruit as I should, though I snack on dried fruit daily. I suppose I prefer the condensed flavour of dried fruits. Fresh berries are another matter altogether. It is hard to resist the juicy and plump delights just as is, or with a bit of yogurt perhaps.

This year, the berries harvest is especially flavourful and abundant, and most of the week we have some sort of fresh berry on hand. The berry that is most irresistible to me is the mighty blueberry. Looking into the fridge, I caught sight of a big bowl of them peering up at me. Not that I needed to transform them at all, but the idea of blueberry biscuits never left my mind and I resolved to make blueberry biscuits that were as impressive and successful as the best blueberry muffins I have made to date.

The result ended up being dinner.

I used very little sugar in this biscuit recipe, as I prefer savory treats, but bursting with blueberries as they were, they were plenty sweet with a slight tartness imparted by the dried cherries.

Whole Wheat Blueberry Tea Biscuits with Dried Cherries

2 cups of unbleached white flour
1 3/4 cups of whole wheat flour
1/8 cup of packed brown sugar
1 teaspoon of cinnamon
4 teaspoons of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
1/3 cup of cold butter, cut into chunks
1 3/4 cups of yogurt (or buttermilk)
1 1/2 cups of fresh blueberries
1/3 cup of dried cherries

In a large mixing bowl, combine the flours, brown sugar, cinnamon, baking powder, and salt. Using a pastry cutter or a fork and knife, cut the butter into the flour mixture until it is reduced to coarse crumbs. Make a well in the center of the ingredients and pour in the yogurt. Stir until just combined. Gently fold in the blueberries and dried cherries.

Turn the dough out onto a floured board or waxed paper and gently knead a few times. Shape the dough into equal rounds and transfer to a baking sheet lined with parchment paper.

Bake in a preheated 375 degree oven for 30 minutes or until the biscuits are nicely browned on top. Transfer to a wire rack to cool and serve warm.

Yields roughly 12 - 16 biscuits depending on how big you want them to be.

More berry delights from Lisa's Kitchen:
Goat Cheese Cheesecake with Mixed Berries
Fresh Fruit and Berry Soup
Blueberry and Cornmeal Buttermilk Pancakes

Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

noreply@blogger.com (Lisa) — Thu, 20 Aug 2009 16:00:00 +0000

While I'm usually quite conscious about healthy eating when it comes to meal-planning, I'll often throw the nutrition book pretty much right out the window for the occasional sweet treat or Sunday morning breakfast. Even so, I'm still nagged by the idea of using refined sugar products, particularly when it's avoidable … such as when using fresh sweet fruits. I used to adore fresh strawberries sprinkled with granulated sugar like my mom used to prepare, but I've long since tamed that hyperactive sweet tooth and started reducing the sugar in recipes or finding natural substitutes.

And when in season, fresh local sweet cherries need especially little help from sugar. Which is why cherries and orange juice need just a little natural maple syrup to make a rich, gooey and decadent sauce to dress these baked French Toast slices stuffed — of course — with even more cherries. It's like having dessert for breakfast without the guilt!

Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

French Toast:

butter for greasing
6 large eggs
1 1/2 cups whole fat milk
1 1/2 teaspoons vanilla
2 teaspoons fresh grated orange zest
16 fresh sweet cherries, pitted
4 slices fresh bakery sandwich bread, cut 1-1/2 inches thick
1/3 cup sliced almonds

Cherry-Orange Sauce:

1/2 cup orange juice
1 1/2 cups fresh sweet cherries, pitted and halved
3 tablespoons maple syrup
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon

Preheat oven to 400º and grease a large 13×9-inch baking pan with a generous layer of butter.

Whisk together the eggs in a medium bowl with the milk, vanilla and orange zest until well blended. Pour into the baking pan and set aside.

Using the tip of a sharp knife, cut a wide pocket in the side of each bread slice and stuff 4 cherries in each of the pockets.

Place the filled slices in the egg mixture. Let stand on each side for 5 minutes to absorb the egg mixture, and sprinkle the almonds over one side. Bake in the preheated oven for 10 minutes, and then turn over the slices to bake for another 10 minutes or until golden brown. Remove from the oven and let cool slightly.

Meanwhile, make the cherry-orange sauce by bringing the orange juice to a boil in a small saucepan over medium heat. Add the cherries and bring to a boil again. Turn the heat down to medium-low and cook for 10 minutes. Stir in the maple syrup, cornstarch and cinnamon, and continue to cook, stirring frequently, for another couple of minutes or until the sauce thickens. Reduce to a simmer until the French Toast is baked.

Serve the French Toast warm covered with hot cherry-orange sauce.

Other French Toast recipes you may enjoy:

Baked Strawberry Ricotta French Toast
Eggnog & Rum French Toast
Gourmet A Go-Go's Eye-Opening Blueberry French Toast

Paneer Mushroom Masala

noreply@blogger.com (Lisa) — Fri, 14 Aug 2009 21:50:00 +0000

After reading about Pooja's successful attempt to recreate a heavenly combination of paneer and mushrooms that she originally enjoyed at a restaurant, I couldn't resist trying it myself. Paneer and mushrooms are two of my very favorites and I can think of few combinations that would be as pleasing to me, especially simmered in a spicy tomato based creamy gravy. The addition of freshly ground roasted spices provides a deliciously pungent undertone to this hot dish, while the cashews impart a subtle nuttiness that compliments the earthy mushrooms and the big chunks of fried paneer. Truly, there is a unique burst of flavour in every single bite.

I daresay it's as good as exquisitely prepared matar paneer.

Paneer Mushroom Masala
Adapted from Pooja

1 cinnamon stick
6 cloves
1 teaspoon of cumin seeds
1/4 teaspoon of black cardamon seeds
1 star anise

1/4 cup of raw cashews
1 1/2 teaspoons of poppy seeds

400 grams of paneer cheese, cubed
1 large onion, finely chopped
1 inch piece of fresh ginger, peeled and grated
1 clove of garlic, minced or crushed
2 - 3 green chilies or jalapenos
2 fresh bay leaves
2 fresh mint leaves, finely chopped
1/2 teaspoon of chili powder
1 1/2 teaspoons of turmeric
1 teaspoon of garam masala
3/4 teaspoons of ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of paprika
1/2 teaspoon of cayenne

3 medium-large tomatoes, finely chopped
14 ounces (397 grams) of mushrooms, sliced
2/3 cup of fresh peas
3/4 cup of cream or yogurt
1 teaspoon of dried fenugreek leaves (methi)
sea salt to taste
fresh parsley, chopped, for garnishing

butter and oil for frying

Dry roast the cinnamon stick, cloves, cardamon seeds, star anise and cumin seeds in a frying pan over medium low heat until the cumin seeds change colour a few shades and the spices are aromatic. Transfer to a spice grinder and grind until you have a powder. Set aside.

Grind the cashews and poppy seeds together with a few tablespoons of water into a paste. Set aside.

In a large frying pan, heat a few tablespoons of butter over medium heat. When hot, add the cubed paneer cubes and cook, gently flipping the cubes often, until the paneer is golden brown on all sides. Remove with a slotted spoon and set aside.

In a large pot, heat a few teaspoons of butter and oil over medium heat. When hot, add the onions to the pan and stir and fry until they soften and begin to brown. Add the ginger and garlic to the pot and stir and fry for another minute. Now add the ground dry roasted spices, the chili powder, turmeric, paprika, cayenne, ground cumin, coriander, garam masala, hot peppers, and the mint and bay leaves. Stir and fry for another minute.

Add the chopped tomatoes and mushrooms to the pan and simmer until the mushrooms just begin to turn tender. Toss in the fresh peas, cream, cashew poppy paste, methi leaves and salt and simmer until the peas are cooked - roughly another 10 minutes.

Reduce the heat to low, add the fried paneer cubes, cover and gently simmer for another few minutes. Remove the bay leaves before serving.

Serve with any Indian flatbread or over hot basmati rice.

Serves 4 - 6.

Other recipes you are sure to enjoy:
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Macaroni and Paneer Cheese
Mattar Paneer
More Matar Paneer

On the top of the reading stack: The White Rose: Munich, 1942-1943 by Inge Scholl

Audio Accompaniment: Substrata by Biosphere

Roasted Corn and Jalapeño Cheese Soup

noreply@blogger.com (Lisa) — Wed, 12 Aug 2009 22:10:00 +0000

Unless directed otherwise, peppers mean only one thing to me: hot peppers! And so it should come as no surprise, least of all to my good friend Jacqueline, that I should respond to her pepper theme in this month's No Croutons Required challenge with a hot pepper soup … especially when the challenge should coincide with the first jalapeño peppers to be picked from my garden and the first local corn.

Four jalapeños and a splash of cumin add a subtle and pleasing heat to the sweetness of roasted fresh corn and the refreshing tang of fresh lime juice and cilantro, while puréed pinto beans lend depth and a wholesome nutrition to this light and summery soup. Rounded off with a little sharp jack cheese, this is a delicious and refreshing mid-summer soup for serving outdoors for lunch or as a small evening dinner with a plate of hot brown rice.

I'd also like to extend a special thanks to Pooja, Shubha and Muneeba who have recently passed on a Creative Blogger award to me.

Roasted Corn and Jalapeño Cheese Soup

1/2 cup of dried pinto beans
5 ears fresh corn with husks
2 tablespoons of olive oil
4 green onions, both white and green parts, chopped
4 jalapeño peppers, seeded and chopped
1/2 teaspoon of ground cumin
2 cups vegetable stock
small handful fresh cilantro, chopped
juice from 1 lime
3/4 cup of grated fresh jack cheese
1 teaspoon of sea salt, or to taste
chili powder for garnish

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with 3 cups of fresh water and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Set aside the beans and their cooking liquid.

Meanwhile, preheat an oven to 450°. Place the ears of corn in their husks on a baking sheet. Roast for 30 minutes, then remove from heat and let cool for 30 minutes. Remove the husks and pare the kernels from the ears. Set aside.

Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the white parts of the green onion and the jalapeños, and sauté for 2-3 minutes. Stir in the ground cumin and continue to fry for another minute.

Pour in the beans with their cooking liquid and the vegetable stock. Bring to a slow boil, and add the cilantro along with half the corn. Remove from heat and purée the soup until smooth using a hand blender or in batches in a desktop blender. Return to the stove, turn down the heat slightly, and simmer for 10 minutes.

Stir in the lime juice, 1/2 cup of the grated jack cheese and season with salt. Serve hot or warm in bowls, garnished with the remaining cheese and a sprinkle of chili powder. Serves 4 to 6.

You will also be sure to enjoy:
Jalapeno Spoon Bread
Jalapeno Cheese Shortbread
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans

On the top of the reading stack: Liberal Fascism: The Secret History of the American Left, From Mussolini to the Politics of Change by Jonah Goldberg

Audio Accompaniment: Ben Harper: Pleasure and Pain