Lisa's Vegetarian Kitchen

Asparagus & Feta Cheese Scramble

noreply@blogger.com (Lisa) — Thu, 09 Jul 2009 00:19:00 +0000

If you're like me and always pick up more asparagus in season than you know what to do with, a quick steaming, a splash of lemon juice and a sprinkle of sea salt is always a simple and appetizing solution. But asparagus also pairs as easily and beautifully with cheese and eggs, lending itself to quick throw-togethers without having to resort to forethought or pre-planning.

This recipe started as a routine trip into the kitchen to fry up a few plain eggs for the standard breakfast. Without even quite knowing how, the accidental discovery of a bunch of asparagus and half a brick of feta cheese that I had meant to use up turned the old over-easy eggs into an elegant and delicious scramble … and at the expense of only an extra five or ten minutes.

Asparagus & Feta Cheese Scramble

1 1/2 tablespoons butter
1 bunch fresh asparagus
1 shallot, minced
1/2 teaspoon dried thyme
8 large eggs
1/2 cup feta cheese
sea salt to taste
fresh ground black pepper

Melt the butter in a large non-stick skillet over just less than medium heat. Meanwhile, snap off the woody ends of the asparagus and chop the spears into 1-inch pieces.

When the butter is foaming, add the asparagus and shallot and stir for 2-3 minutes. Cover the pan and let the asparagus cook until just tender, about 5-6 minutes. Stir in the thyme and cover for another minute.

Meanwhile, beat the eggs with the feta cheese. Pour the eggs and cheese into the vegetables and gently trawl through the mixture with a wooden spoon for a couple of minutes. Cover the pan and cook until the eggs are set, lifting the lid and stirring occasionally.

Season with sea salt and plenty of fresh ground black pepper.

Serves 4.

Other fast morning ideas you might like:
Asparagus and Feta Cheese Frittata
Good Friday Scramble
Cheesy Scrambled Eggs

Blueberry Goat Cheese Muffins

noreply@blogger.com (Lisa) — Mon, 06 Jul 2009 23:37:00 +0000

Restless and craving a baked treat on a lazy Sunday evening, I rushed off to the kitchen within an hour of finding this recipe for Blueberry Goat Cheese Muffins at Coconut and Lime. The addition of goat cheese is barely perceptible to the palate, but it certainly adds a delectable creaminess to these blueberry packed muffins that literally melt in your mouth, especially when served warm. I can honestly say these are some of the tastiest blueberry muffins I have ever eaten, and that's saying something, because blueberry muffins are my favorite berry muffin.

I added some cornmeal and goat milk to the recipe, cut back on the sugar and used St. Dalfour's Blueberry fruit spread sweetened with white grape juice instead of the blueberry puree called for in the original recipe. Imagine the possibilities.

Blueberry Goat Cheese Muffins

1 1/2 cups of unbleached white flour
1/2 cup of cornmeal
1/4 cup of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of sea salt
1 large egg
1/2 cup of milk (I used goat milk)
1/2 cup of goat cheese, softened and mashed
1/2 cup of blueberry jam
1/4 cup of butter, melted and slightly cooled
1 1/2 teaspoons of vanilla
2 cups of blueberries, rinsed

Grease a 12 cup muffin baking tin generously with butter. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Make a well in the center and set aside. In a medium bowl, whisk together the egg, butter, milk, blueberry jam, goat cheese and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries.

Divide the batter evenly among the muffin cups. Bake in a preheated 400 degree oven for 15 - 20 minutes, or until a cake tester comes out clean. Let the muffins sit in the tin for 5 minutes and then transfer to a rack to cook for a few minutes before serving.

More berry muffin recipes from Lisa's Kitchen:
Blueberry Cornmeal Muffins
Raspberry Cornmeal Muffins
Raspberry Lemon Muffins
Cranberry Lemon Ricotta Muffins

Three-Bean Salad with Fennel

noreply@blogger.com (Lisa) — Sun, 05 Jul 2009 21:47:00 +0000

Cool, crunchy and fresh … the mild savoury licorice flavour of raw fennel is always deliciously refreshing in warm weather. It's also part of a substantial and nourishing spring lunch in this attractive salad adapted from Yamuna Devi's Lord Krishna's Cuisine and provides a delightful contrast in colour, texture and taste with three different kinds of beans and a brisk lemon, herb and seed seasoning.

This is my contribution to My Legume Love Affair, one of my favorite monthly events celebrating the mighty bean. Susan is the mastermind behind this popular event and the host for the 13th edition is Harini of Tongue ticklers.

Three-bean Salad with Fennel

1/2 cup dried chickpeas
1/2 cup dried black-eyed peas
1/2 cup dried red kidney beans
1-inch piece fresh ginger, minced
2 hot green or red chilies, seeded and minced
3 tablespoons fresh parsley, finely chopped
3 tablespoons fresh coriander, finely chopped
1/4 cup olive oil
juice of 1 lemon
1 teaspoon sea salt
fresh ground black pepper
1 tablespoon ghee or a mixture of olive oil and butter
1 teaspoon black mustard seeds
1/2 teaspoon ajwain seeds
1/2 teaspoon caraway seeds
1 fennel bulb, trimmed, cored, and thinly sliced

Rinse the beans together* under cold running water and soak overnight under several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse the beans, then place in a medium saucepan and cover again with fresh cold water. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours, or until the beans are just tender but still firm. Drain and set aside to cool.

Put the ginger, chilies, parsley, coriander, salt and fresh ground pepper to taste in a salad bowl. Heat the ghee or olive oil-butter mixture over medium heat in a small frying pan. Toss in the black mustard seeds, ajwain seeds and caraway seeds and fry until the black mustard seeds start sputtering. Remove from heat, and pour the seasonings straight into the salad bowl. Whisk together thoroughly, and gently stir in the beans and fennel.

Refrigerate before serving. Serves 6 to 8.

*Note: If you don't want the pink from the kidney beans to bleed into the other beans, soak and cook the kidney beans separately.

Sun-Dried Tomato and Olive Hummus with Goat Cheese

noreply@blogger.com (Lisa) — Thu, 02 Jul 2009 17:43:00 +0000

Hummus has long been a popular easy summer meal solution. Also a delightful appetizer to serve to guests, such a simple indulgence will likewise bring comfort to the staunchest of hermits. Once the beans are cooked, and a few things roughly chopped, everything goes into a food processor and in minutes, you have a healthy legume dip to serve with raw vegetables and slices of pita bread or perhaps some Whole Meal Biscuits - assuming you can resist the urge to eat it by the spoonful, in large quantities. Honestly, I could eat vats of this stuff, which might account for the large quantity this recipe yields. Imagine 4 cups of good nourishment dressed up as decadence.

This is a riff on my favorite trio of sun-dried tomatoes, goat cheese and olives. Inspired by memories of Olive Tapenade, Olive Hummus, and Spicy Roasted Red Pepper Hummus, this new favorite was born and consumed with pleasure. For a vegan version, simply omit the goat cheese.

Enjoy with a full-bodied glass or two or three of Ruffino.

Sun-Dried Tomato and Olive Hummus with Goat Cheese

1 cup of dried chickpeas (roughly 2 1/2 cups of cooked chickpeas)
2/3 cup of sun-dried tomatoes
1/2 cup of tahini
juice from one lemon
2 cloves of garlic, minced
1 large jalapeno pepper, roughly chopped
generous 2/3 cup of kalamata olives, pitted and chopped
1/2 cup of goat cheese
1 teaspoon of cumin
1 teaspoon of paprika
1/2 teaspoon of cayenne
1/3 cup of fresh parsley
2 tablespoons of olive oil
sea salt to taste

Soak the chickpeas overnight in enough water to cover. Drain, cover with water, bring to a boil, reduce the heat to medium low and cover and simmer until the beans are buttery soft - roughly 1 - 2 hours. Drain and set aside.

Soak the sun-dried tomatoes in hot water for 15 - 20 minutes. Reserve the soaking liquid and roughly chop the tomatoes.

Reserve a few olives for garnishing, along with a few chopped olives to stir into the processed hummus for added texture.

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, sun-dried tomatoes, olives, a few tablespoons of the reserved sun-dried tomato soaking liquid, jalapeno pepper, cumin, cayenne, paprika, goat cheese, olive oil, parsley and sea salt. Process until all of the ingredients are well combined. Add more of the reserved sun-dried tomato liquid to achieve your desired consistency.

Stir in the reserved olive bits and garnish with a few whole olives and some sprigs of parsley.

No Croutons Required - The Winner for June and the Theme for July

noreply@blogger.com (Lisa) — Wed, 01 Jul 2009 18:44:00 +0000

The winner of the June leafy green challenge is Yasmeen of Health Nut. She cooked up a healthy bowl of spicy Kale and Barley Soup. This hearty, fiber rich soup is certainly worthy of the No Croutons crown! Congratulations Yasmeen!

It's my turn to host No Croutons Required this month. The theme for July is grains because grains are an essential part of a healthy vegetarian diet. Rice, quinoa, millet, spelt, barley, oats ... choose your favorite grain(s) and make a soup or salad for a chance to win the July challenge. A recap of the submission guidelines can be found here.

Fried Egg Sambal

noreply@blogger.com (Lisa) — Mon, 29 Jun 2009 16:01:00 +0000

Eggs are an ideal solution for a quick and healthy dinner, especially when the air is thick with humidity and the last thing you want to do is hover over a hot stove. This recipe is slightly adapted from Meena of Hooked on Heat. Her blog is the focus of Tried and Tasted, a monthly food event started by Zlamushka and hosted this month by KC of Kits Chow. Meena has loads of delicious and straightforward recipes and I was tempted by many of her vegetarian creations, but finally settled on this egg sambal because I always enjoy dressing up one of nature's most versatile foods! For those unfamiliar with the term, sambal is spicy condiment popular in Southern Indian and Asia.

I served this dish alongside some pan fried mushrooms with paprika for a truly tasty and satisfying meal.

Fried Egg Sambal
Adapted from Hooked on Heat

4 large eggs
1 small onion, chopped
1 clove of garlic, minced
2 - 3 hot green chilies, finely chopped
1/2 teaspoon of chili powder
1 teaspoon of coriander
1/2 teaspoon of cumin
1/2 teaspoon of cayenne
1/2 teaspoon of turmeric
1 large tomato, finely chopped
1 tablespoon of tomato paste
2 - 3 tablespoons of butter or oil
sea salt and freshly cracked black pepper to taste

Begin by frying the eggs. Heat some oil or butter in a frying pan over medium-low heat. Cook the eggs uncovered for a few minutes and then cover them with a tight fitting lid. Cook until the yolks are just set. Remove from the pan and set aside.

Heat more oil or butter in the pan and saute the onion and garlic for a few minutes. Add the ground spices and hot chillies, stir and fry for a few seconds and then add the tomatoes and tomato paste. Cook, stirring often, until the tomatoes break down and the mixture thickens up.

Add the fried eggs to the pan and gently toss to coat. Reduce the heat to low and continue to cook for a few more minutes, or until the eggs are warmed throughout.

Serves 2-4.

More recipes featuring eggs from my kitchen:
Shakshouka
Cheddar and Mushroom Shirred Eggs
Indian-style Baked Eggs Florentine

Macaroni and Paneer Cheese

noreply@blogger.com (Lisa) — Thu, 25 Jun 2009 16:31:00 +0000

One of the most interesting chapters of my highly treasured copy of Raghavan Iyer's 600 Curries is the section entitled "contemporary curries." As if his more traditional Indian recipes weren't tempting enough, the fusion-style offerings are a must try for cooks looking to spice up Western dishes. A perfect example is this spicy version of macaroni and cheese. There are infinite ways to prepare mac and cheese, but I think this must be the first time I've come across an Indian-style preparation. I honestly cannot recommend this creamy combination of pasta, paneer and spinach highly enough. Paneer lovers like myself will certainly want to give this a try.

This is stove top version, making it a good choice for hot summer days when you really don't want to turn on the oven but can't resist serving up an old classic with a special twist. You could also try this recipe with goat cheese or feta instead of paneer with stellar results.

This is my contribution to Presto Pasta Night, a popular weekly event started by Ruth and hosted this time around by Katerina of Daily Unadventures in Cooking.

Macaroni and Paneer Cheese with Spinach

2 1/2 cups of macaroni
2 tablespoons of oil or butter
1 teaspoon of black mustard seeds
1 inch piece of ginger finely chopped
10 ounces of fresh spinach, finely chopped
1 large tomato, finely chopped
2 teaspoons of sea salt
2 hot red or green chilies, finely chopped
1/2 teaspoon of cayenne
1 teaspoon of paprika
1/2 teaspoon of turmeric
1 teaspoon of garam masala
400 grams paneer cheese, crumbled or mashed
6 scallions, green and white parts, finely chopped
1/2 cup of Parmesan cheese, grated

Bring a large pot of water to a boil. Add the macaroni and cook until it is al dente. Reserve 2 cups of the pasta cooking water, drain the macaroni, run cold water over it and set aside.

Heat the butter or oil in a large pot over medium heat. Add the mustard seeds and stir and fry until they turn grey and begin to pop. Add the ginger to the pan and stir and fry for a minute or two.

Now add handfuls of the chopped spinach to the pan, stirring and frying until it starts to wilt. Continue adding handfuls to the pan, cooking and stirring, until all of the spinach is wilted.

Stir in the tomato, hot chilies, cayenne, turmeric, paprika, garam masala and salt. Cook, stirring occasionally, until the tomatoes are softened - roughly 5 minutes.

Add the reserved pasta cooking water to the pot and bring to a boil. Add the cooked macaroni and paneer. Simmer over medium low heat, stirring occasionally, for roughly 5 minutes. Stir in the scallions and Parmesan, cook for another minute, and serve.

Yields 6 - 8 servings.

More pasta recipes from Lisa's Kitchen:
Vegetarian Mushroom Bourguignon
Penne with Indian-Style Tomato Sauce and Mushrooms
Pasta and Feta Cheese Casserole

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

noreply@blogger.com (Lisa) — Mon, 22 Jun 2009 15:40:00 +0000

Honestly, no introduction is needed ...

Craving mushrooms and inspired by Soma's stuffed mushroom recipe, I came up with these spicy delights containing my favorite trio of sun-dried tomatoes, goat cheese and olives. The earthly mushrooms are complimented perfectly by the sharp and tart flavours of the stuffing. I served them as part of homespun gourmet dinner with a mixed green and beet salad with fried haloumi, but these would be an ideal choice to serve as an appetizer to guests, or as part of a meal made up of little bites or tapas.

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

8 - 10 large button mushrooms
1 tablespoon of butter
2 teaspoons of olive oil
1/3 cup of sun-dried tomatoes
1 shallot, finely chopped
1 large jalapeno pepper, finely chopped
1/2 teaspoon of cayenne
1/2 teaspoon of paprika
1/4 teaaspoon of saffron
2 tablespoons of fresh parsley, finely chopped
1 teaspoon of lemon juice
1/4 cup of kalamata olives, pitted and finely chopped
1/4 - 1/3 cup of goat cheese

Soak the sun-dried tomatoes in hot water for 20 minutes. Chop the soaked tomatoes into small bits and set aside.

Wipe the mushrooms with a damp cloth. Carefully scoop out the stems using a knife and small spoon. Chop the stems into very fine bits and set aside.

Heat the butter in a large frying pan over medium high heat. When hot, add the mushroom caps to the pan and saute them for a few minutes, flipping often, until they begin to brown. Remove from pan and again set aside.

Reduce the heat to medium, add the olive oil to the pan and then toss in the shallots. Stir and fry for a minute or two, and then add the chopped stems and jalapenos. Saute, stirring frequently, for about five minutes. Now add the sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsley, salt and pepper. Cook for another minute and transfer the mixture to a small bowl. Stir in the goat cheese and olives and stir until everything is well combined.

Spoon the filling into the mushroom caps.

Coat the bottom of a baking pan with a bit of olive oil. Transfer the stuffed mushrooms to the pan. Bake in a preheat 350 degree oven for roughly 10 minutes. Garnish with a bit of fresh parsley if desired.

Related recipes from my vegetarian kitchen:
Stuffed Mushrooms with Goat Cheese and Cornmeal
Portobello Mushrooms Stuffed with Quinoa

Breakfast Quinoa Porridge

noreply@blogger.com (Lisa) — Fri, 19 Jun 2009 16:47:00 +0000

Although technically not a cereal grass, quinoa cooks like a grain, tastes like a grain, and is used like a grain … with the important difference that no grain can rival it for its food value. With an almost perfect balance of essential amino acids, quinoa is an unusually complete source of proteins in the plant kingdom and, as such, an especially important nutritional resource for vegetarians. And as a very good source of calcium, magnesium, phosphorus, iron, B vitamins and vitamin E, this ancient staple food of the South American Andes richly deserves the name given to it by the Incas: "mother of all grains."

But it's as much for its unique taste and ease of use that I've long extolled and practiced the benefits of quinoa in my kitchen. As simple and almost as quick to cook as white rice, the light and fluffy texture and delicately sweet and nutty flavour of cooked quinoa makes it a tasty and healthy alternative in a variety of grain recipes…

…including breakfast porridges, as some of my friends have already discovered. Combined with dairy, fruit and nuts or seeds in a hot breakfast bowl, quinoa provides substantial, long-lasting and gluten-free energy to start your day off on the right foot.

Just as importantly for people on a tight morning schedule, it's an incredibly fast and simple breakfast — just heat cooked quinoa with as much whole fat milk or cream as desired with a little honey and a dash of ground cinnamon or cardamom stirred in, and toss over top your favourite variety of nuts, seeds or fruit. And if you've cooked the quinoa the night before or have leftover cooked quinoa from another recipe, it takes just minutes.

Cooked quinoa will keep tightly covered in the refrigerator for several days, and is prepared by thoroughly rinsing and scrubbing the seeds with your fingers under cold running water and soaking for at least four hours in two parts fresh water. Cook the quinoa by bringing the water and soaked seeds to a boil, then reducing the heat to low, covering the pan with a lid, and simmering for 20 minutes or until the liquid has been absorbed before fluffing with a fork.

My suggestion for an especially delicious and energizing quinoa porridge is to stir a knife coated with raw honey into a simmering pan of quinoa and whole fat goat's milk, ladle into bowls, and scatter with small handfuls of dried cranberries and toasted pieces of raw almond … a tasty way to feel good about your breakfast!

Potato Leek Soup With Watercress, Green Lentils and Fresh Goat Cheese

noreply@blogger.com (Lisa) — Wed, 17 Jun 2009 20:53:00 +0000

When my good friend Jacqueline suggested leafy greens as the main feature of our No Croutons Required Soup and Salad Challenge this month, I hesitated for hardly a moment before picking watercress for my entry. Odd, since I haven't used watercress for years now, but a fortunate inspiration since its flavour is among the most distinctive and stimulating of all leafy greens.

In this recipe, thick rounds of tangy fresh goat cheese soften and balance the peppery sharpness of a warm bowl of watercress soup. Loaded with potatoes, carrots, leeks and green lentils, it's also a filling and nourishing meal in itself while keeping an easy and summery appeal. Serve with fresh bread and butter on the side for a quick and simple but satisfying light dinner, in or out of doors.

The deadline for submissions is the 20th, so you still have a few days to send in your entries.

Potato Leek Soup With Watercress, Green Lentils and Fresh Goat Cheese

3 tablespoons unsalted butter
3 leeks, sliced
2 carrots, sliced
2 potatoes, chopped
3-4 whole dried hot red chilies
4 cups hot vegetable stock
1 cup water
1/2 cup whole fat milk or cream
2/3 cup dried green lentils, rinsed
2 bunches or 1 lb. watercress, coarse stalks trimmed
1 teaspoon sea salt, or to taste
fresh ground black pepper

Garnish:

fresh goat milk cheese, cut into 1/2-inch thick rounds

Melt the butter in a large saucepan or soup pot over medium heat. When it foams, add the leeks, carrots, potatoes, and dried chilies and toss until well coated. Cover the pan and sweat the vegetables until softened, about 10 minutes. Add the vegetable stock, water, milk or cream, and lentils. Turn up the heat a little and bring to a boil. Cook until the lentils are tender, about 15-20 minutes.

Now turn down the heat to medium and add the watercress. Boil with the lid off for just one minute — the watercress should be soft and tender, but do not overcook.

Remove from heat and discard the chilies. Purée with a hand blender or in a countertop blender to the desired consistency — a little chunky, as I prefer, or smooth.

Season with salt and plenty of fresh ground black pepper. Serve hot or warm with a round of fresh goat milk cheese added to each bowl.

Other summer soups you may enjoy:
Red Pepper and Tomato Soup
Quinoa Soup with Corn
Black-Eyed Pea Soup with Corn and Dill
Urad Dal with Tomatoes

Black Chickpeas with Roasted Coconut and Fragrant Spices

noreply@blogger.com (Lisa) — Tue, 16 Jun 2009 02:13:00 +0000

In addition to cookbooks, one of the greatest sources of culinary inspiration is certainly fellow bloggers. I've printed off, bookmarked and starred literally hundreds of recipes that I've come across since I started Lisa's Kitchen just over two years ago. While it is certain I will never manage to cook each recipe that catches my attention (there are simply not enough meals or time in a day), it sometimes happens that I am trying out a blogged dish within days of discovering it. This was the case with Pooja's Kerala-style Chickpea curry, a dish we are told is commonly eaten for breakfast along with steamed rice cakes in that region.

I always have a healthy variety of dried beans on hand and after reading through Pooja's recipe, remembered the rather neglected black chickpeas at the back of the bean and grain shelf. Brown in colour, but commonly referred to as black chickpeas, they are smaller than the more popular yellow chickpea and denser and chewier. This unique dark curry is pungent and aromatic and served with nutty brown rice, a satisfying and balanced Indian vegetarian dinner.

Black Chickpeas with Roasted Coconut and Fragrant Spices

Adapted from Pooja's Kerala Kadala Curry with Roasted Coconut and Aromatic Spices

1 cup of black chickpeas

2 cinnamon sticks, broken into pieces
6 cloves
1/2 teaspoon of cardamon seeds
1/2 teaspoon of fennel seeds
2 star anise

3/4 cup of dried coconut
2 medium shallots, finely chopped

1 teaspoon of black mustard seeds
1 medium onion, chopped
1 inch piece of ginger, finely chopped
1/2 teaspoon of asafoetida
2 - 3 hot green chilies, finely chopped
1 tablespoon of ground coriander
1 teaspoon of cumin
1/2 teaspoon of chili powder
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne
1/2 teaspoon of paprika
generous handful of dried curry leaves
2 large tomatoes, finely diced
2 1/4 cups of water
sea salt to taste

Soak the chickpeas in water overnight. Drain, transfer to a large pot with enough water to cover, bring to a boil, reduce the heat to medium low, and cover and cook until the chickpeas are tender - roughly 1 hour. Drain and set aside.

In a large pot, dry roast the coconut over medium low heat for a few minutes. Add the shallots to the pot and continue to stir and dry roast until the coconut turns a brownish red colour. Grind to a powder and set aside.

In the same pot, dry roast the cinnamon, cloves, fennel, anise and cardamon seeds for a few minutes. Grind to a powder and set aside.

Again in the same pot, heat two teaspoons of sesame oil over medium heat. When hot, add the mustard seeds to the pan and stir and fry until the mustard seed turn grey and begin to pop. Add the onions to the pan and cook, stirring often, for about five minutes. Now add the ginger and cook for another minute. Toss in the asafoetida, stir and then add the hot chilies, coriander, cumin, cayenne, paprika, chili powder and turmeric. Stir fry for a minute and then add the tomato, curry leaves, dry roasted ground spices and salt. Cook for roughly 5 minutes, or until the tomato is softened, stirring frequently.

Add the chickpeas to the pot, along with the roasted coconut and the water. Simmer over medium-low heat for 10 minutes or until the sauce is nice and thick.

Serves 4.

Other Indian chickpea dishes from Lisa's Vegetarian Kitchen:
Black and Yellow Chickpeas in a Sweet and Spicy Sauce
Channa Masala
Chickpeas with Coconut Sauce

Asparagus Pesto Rice

noreply@blogger.com (Lisa) — Sun, 14 Jun 2009 15:28:00 +0000

Looking at fresh local asparagus in the market again this past weekend, I reminded myself as I do every year not to take its availability for granted. Thus starts an annual but limited dash to eat this glorious vegetable on every possible occasion, usually with just a quick steaming and a sprinkling of lemon juice and sea salt to enjoy it in its simple perfection.

Nevertheless, a slightly more elaborate treatment always breaks up the routine, and if you're looking for an elegant addition to your early summer table this easy asparagus pesto risotto-style rice dish will make a splash with your guests while entirely reserving respect for the unique flavour of the vegetable. This recipe is adapted from a longtime favourite of mine, Delia Smith's Pesto Rice, just for the seasonal occasion and takes remarkably little time or effort. Do enjoy while you can.

Asparagus Pesto Rice

Preparation:

1 bunch fresh asparagus
1/2 tablespoon olive oil for brushing
2 tablespoons pine nuts

Pesto:

small handful fresh baby spinach leaves
1 large clove garlic, crushed
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 cup fresh grated Parmesan cheese

Rice:

1 cup arborio or other risotto rice
2 cups vegetable stock
1 teaspoon sea salt
juice of one lemon
1 tablespoon olive oil
fresh ground black pepper

Garnish:

fresh Parmesan cheese, pared into shavings with a knife or peeler
asparagus tips

Preheat an oven to 425°. Snap the woody ends off the asparagus and arrange the spears on a baking sheet. Lightly brush the asparagus with olive oil, making sure to coat each side. Roast in the oven for 10 minutes, turning the spears over once halfway through the roasting. Remove from the oven, trim off the tips, and set the tips and 4 or 5 of the stalks aside to cool. The remaining stalks can be set aside for other recipes or to enjoy on their own.

Meanwhile, toast the pine nuts in a dry skillet over medium-low heat until lightly browned. Remove from heat and set aside.

Once the asparagus has cooled a little, heat the vegetable stock over low-medium heat in a medium saucepan, being careful not to bring to a boil. If it does start boiling, turn down the heat slightly and remove the pan from the burner for a few moments.

In the meantime, make the pesto by putting 4 or 5 of the asparagus stalks, the spinach, and half the toasted pine nuts in a food processor or blender. Add the garlic, olive oil and salt, and purée until smooth. Transfer to a bowl and stir in the grated parmesan cheese.

Take a few spoonfuls of the pesto and stir into the rice to coat all the grains. When the vegetable stock is hot but not boiling, pour the coated rice into the saucepan and stir in the salt. Turn up the heat on the stove. As soon as the rice and stock begin to boil, cover with a lid and turn down the heat to low. Cook for exactly 20 minutes.

Once the rice is cooked, transfer it to a serving bowl. Add the remaining pesto, lemon juice, olive oil and fresh ground black pepper to taste, and combine by stirring gently.

If serving warm, scatter the asparagus tips, the remaining toasted pine nuts and the Parmesan shavings over the top and serve. If cold, add the garnishes just before serving.

This is my contribution to The Heart of the Matter, hosted by Ilva. The theme this month is the best of June's produce.

Pinto Bean and Zucchini Hummus

noreply@blogger.com (Lisa) — Thu, 11 Jun 2009 16:21:00 +0000

Among the "little foods" of the eastern Mediterranean meze tradition that form such a wonderful and varied source of inspiration for vegetarian dining in the summer, nothing beats hummus for versatility, convenience and protein. Zucchini lends a western Mediterranean flair to this spicy but rich and earthy hummus made from pinto beans instead of chickpeas, with yogurt along to add a pleasantly light refreshing tang.

Pinto Bean and Zucchini Hummus

1 cup dried pinto beans
5 or 6 sun-dried tomatoes
4 or 5 whole dried red chilies
1 small zucchini, chopped
3 cloves garlic, crushed
1/4 cup tahini
2 tablespoons whole fat yogurt
juice from one lemon
3 tablespoons olive oil
1 teaspoon sea salt

Rinse the pinto beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain the beans and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft. Drain.

Meanwhile, cover the sun-dried tomatoes and dried red chilies with hot water in a small bowl and soak for 20 minutes. Drain.

Combine the sun-dried tomatoes, chilies, zucchini, garlic, tahini, yogurt and lemon juice in a small bowl. In a food processor, blend with the beans, olive oil and salt until smooth. If necessary, process the mixture in batches. Serve with flatbreads, pitas, crackers or vegetables.

Makes approximately 3 cups of hummus.

Other hummus recipes from Lisa's Kitchen:
Olive Hummus
Spicy Roasted Red Pepper Hummus
Turkish Yogurt Hummus

Mung Beans with Mixed Vegetables

noreply@blogger.com (Lisa) — Tue, 09 Jun 2009 14:34:00 +0000

Legumes are an essential component of a healthy vegetarian diet. Indeed, legumes are packed full of protein, fiber, minerals and vitamins making them a positive benefit to any diet. Inexpensive, with a long shelf life, easily digestible if prepared properly, filling and simply delicious and inspiring, meat eaters and tofu addicts would do their body well with a little concentration and substitution.

One of my favorite beans is the versatile oval-shaped whole green mung bean. Particularly easy to digest, especially when soaked overnight, cooked along with some spices, this mildly sweet little legume can easily be transformed into an entree that will quell thoughts of a decadent dessert.

I highly recommend using fresh peas for this recipe, but do take care to make sure the pods you purchase actually contain decent sized peas. I spent roughly fifteen minutes shelling a pound of pods that yielded a scant 1/4 cup. Usually my sweetie brings home a highly prized bounty for the larder, but even the most seasoned of shoppers can be distracted by appearances and the dictates of the grocery list.

Frozen peas can be substituted for the fresh ones. Add them near the end of the cooking time so they retain their plumpness.

While we are talking legumes, do note Susan's ongoing My Legume Love Affair, a monthly event celebrating the goodness of the bean harvest, hosted this month by Annarasa. Consider this my submission for June.

Served with Lemon Brown Rice (recipe coming soon).

Mung Beans with Vegetables

1 cup of whole mung beans
1 large carrot, chopped
1 medium potato, diced
1 cup of fresh peas
3 1/2 cups of water
1 tablespoon of ghee, or a mixture of butter and oil
1/2 teaspoon of fennel seeds
1 teaspoon of cumin seeds
1 teaspoon of black mustard seeds
1 inch piece of ginger, shredded or finely chopped
1 teaspoon of turmeric
1/2 teaspoon of cayenne
1 teaspoon of ground coriander
1 teaspoon of fenugreek leaves (methi)
2 - 3 hot green chilies, chopped
1/2 teaspoon asafetida
juice from one small lemon
sea salt to taste

Soak the mung beans in enough water to cover overnight. Drain, transfer to a large pot along with 3 1/2 cups of water. Bring to a boil, reduce the heat to low and cover and simmer for 20 minutes. Add the chopped carrot, fresh peas and potato to the mung beans. Stir, cover and continue to simmer until the vegetables are tender and the mung beans are soft - roughly 15 minutes.

Heat the ghee or butter and oil in a frying pan over medium heat. When hot, add the fennel seeds, cumin seeds and mustard seeds. Stir and fry until the mustard seeds turn grey and begin to pop. Now add the ginger, chilies, fenugreek leaves, cayenne, turmeric, coriander, and asafetida. Stir-fry for another minute or two. Transfer this mixture to the mung beans and vegetables, along with the lemon juice and salt. Continue to cook for another five minutes so the flavours can blend.

Serves 4.

More mung bean dishes from my vegetarian kitchen:
Moong Dal
Indian Sour Mung Bean Soup
Mung Bean and Coconut Soup
Mung Beans with Paneer Cheese

Feta and Olive Salsa

noreply@blogger.com (Lisa) — Mon, 08 Jun 2009 00:11:00 +0000

One of my favorite food combinations is feta cheese, olives and sun-dried tomatoes, so you can imagine my reaction to this chunky feta salsa that I originally found at Smitten Kitchen and more recently at Closet Cooking. Considering the sheer number of recipes that catch my attention in a given week, I can surely be forgiven for not rushing into the kitchen the very same day I came across this heavenly snack.

Not technically a salsa I suppose, a bit more like a salad perhaps, you can serve this with crackers and pita breads, with mixed greens, or tossed with some pasta of your choice if you can avoid scooping spoonfuls of this stuff into your mouth just as is. Not counting the time spent pitting the olives, everything is tossed together in a matter of minutes. A simple preparation, yes, but a powerfully complex and assertive taste experience.

Feta and Olive Salsa
Adapted from Smitten Kitchen:

generous 1/2 pound of feta, crumbled
2/3 cup of sun-dried tomatoes
2/3 cup of pitted kalamata olives, pitted and chopped
1 large shallot, minced
1 teaspoon of dried dill
2 - 3 tablespoons of fresh parsley, chopped
2 tablespoons of olive oil
juice from one lime

Soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop the tomatoes into bits. In a medium bowl combine the tomatoes with the rest of the ingredients and toss gently to combine.

Makes approximately 3 cups of salsa.

Other recipes from Lisa's Kitchen to try:
Kalamata Olive and Feta Cheese Muffins
Feta, Olive and Sun-dried Tomato Scones
Greek Feta & Olive Frittata
Olive Hummus

Vanilla Oat Pancakes

noreply@blogger.com (Lisa) — Sat, 06 Jun 2009 13:07:00 +0000

Served with whipped cream and fresh berries, these naturally sweet, fluffy little pan-fried cakes are a perfect treat for an afternoon get-together over tea. Served with maple syrup, they're a delicious and warming breakfast on a cool summer morning…

…and served with all three, these vanilla oat pancakes are a delightful treat for any occasion.

Vanilla Oat Pancakes

2/3 cup rolled or steel-cut oats
1/3 cup whole fat yogurt
2/3 cup whole milk
4 eggs
1/4 teaspoon vanilla extract
1 1/3 cups unbleached white flour
2 teaspoons baking powder
1/2 teaspoon sea salt

Stir together the oats and yogurt in a medium glass or ceramic mixing bowl. Cover with a clean tea towel and let rest overnight at room temperature.

The next morning, beat the milk, eggs and vanilla extract into the oats. In another bowl, mix together the flour, baking powder and salt. Pour the oat mixture into the flour mixture and stir until just combined.

Heat a few teaspoons of oil in a non-stick or cast-iron frying pan over medium heat. When hot, drop 1/8 cup portions of the batter into the pan. Cook for roughly five minutes or until the edges are separated from the pan. Flip the pancakes and cook for another few minutes, or until both sides are golden brown. Drain on sheets of paper towel.

Serve hot or warm, dressed with whipped cream, maple syrup, fresh fruit, or any combination of the above. Makes roughly 16 small pancakes.

If you liked this recipe you may also enjoy:
Ricotta Crumpets
Blueberry & Cornmeal Buttermilk Pancakes
Oatmeal Apple Pancakes

Chickpea and Quinoa Salad with Lemon and Tahini

noreply@blogger.com (Lisa) — Thu, 04 Jun 2009 02:08:00 +0000

If you are looking for a balanced vegetarian meal that is easy to make but full of flavor, then I recommend this earthy, yet tangy Chickpea and Quinoa salad that I made the other day when my preference was to curl up on the couch with a fat history book instead of going on an extended culinary journey in the kitchen. You may wish to serve it with this refreshing Miso, Seaweed and Mushroom soup.

Chickpea and Quinoa Salad with Lemon and Tahini

For the salad:

1/2 cup of quinoa
1/2 cup of chickpeas
1/4 cup of parsley

For the dressing:

1 shallot, chopped
1 clove of garlic, minced
juice from one lemon
2 tablespoons of tahini
a few splashes of olive oil
sea salt and freshly cracked black pepper to taste

Soak the rinsed chickpeas overnight in enough water to cover. Soak the rinsed quinoa overnight in 1 cup of water.

Drain the chickpeas, transfer to a pot and cover with water. Bring to a boil, reduce to a simmer and cover and cook until the chickpeas are soft and tender - about 1 hour.

To cook the quinoa, bring the soaking water and quinoa to a boil, reduce the heat to low and cover and simmer until the water is absorbed - roughly 10 minutes.

Toss the cooked quinoa, chickpeas and parsley together in a medium bowl.

For the dressing, whisk all of the ingredients together in a small bowl. Pour over the grains and beans and toss.

Serves 4.

Other ideas for tahini:
Millet and Brown Rice with Tahini and Tamari
Olive Hummus
Chickpeas and Bechamel Sauce

Toor Dal and Green Bean Poriyal

noreply@blogger.com (Lisa) — Tue, 02 Jun 2009 16:16:00 +0000

When the outdoors is rather uninviting, and nothing is perceived as of especial importance, one can't go wrong by focusing energy on good nourishment. Truly it is a sweet luxury to spend an afternoon in the kitchen. Poriyals are dry vegetable curries served with traditional South Indian meals. This preparation, adapted from Dakshin, was particularly appealing to me because it included not only the vegetable component of the meal, but the gritty goodness of toor dal too. Legumes are an essential element to a healthy vegetarian diet. Yellow split peas or chana dal can be substituted if you please.

On the menu with Coconut Rice and Gluten-Free Chocolate Cocoa Brownies with Cranberries and Chickpea Flour for dessert.

Toor Dal and Green Bean and Pea Poriyal

1 cup of toor dal, well rinsed
5 dried red chilies
3 cups of water
1 - 2 tablespoons of dried methi leaves (fenugreek)
1/2 teaspoon of asafoetida powder
1 teaspoon of sea salt
1 pound of green beans, cut into 1/4 - 1/2 inch pieces
1 medium tomato, seeded and finely chopped
a wee bit of water
1 cup of frozen peas, defrosted

For the tempering:

2 tablespoons of oil
1 teaspoon of black mustard seeds
1 teaspoon of chana dal, rinsed
1 teaspoon of urad dal, rinsed
2 dried red chilies, halved
1 teaspoon of cumin seeds
small handful of dried curry leaves

Soak the toor dal and the red chilies in 3 cups of water for at least 3 hours. Drain and transfer to a food processor along with the salt, asafoetida powder and methi leaves. Process until you have a smooth paste. Set aside.

In a large wok, heat a bit of oil over medium heat. Add the chopped beans and tomatoes to the pan and cook, adding a bit of water if necessary, until the beans are just tender. Transfer to a bowl and set aside.

In the same pan, heat 2 tablespoons of sesame oil or ghee over medium heat. When hot, add the mustard seeds, chana dal, urad dal, red chilies, cumin seeds and curry leaves. When the mustard seeds begin to turn grey and pop, add the chana dal paste. Reduce the heat to low and cook, stirring frequently, until the mixture begins to brown a bit and turns crisp. Add the green beans and the peas and cook for another few minutes.

Serves 6.

Other toor dal dishes from my vegetarian kitchen:
Toor Dal Pumpkin Soup
Marawadi Mixed Dal
Toor Dal Palak

Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese

noreply@blogger.com (Lisa) — Sun, 31 May 2009 23:43:00 +0000

Though I rarely eat pasta, preferring instead unprocessed whole grains and legumes, it has proved to be an ideal meal solution on more than one occasion when I failed to plan dinner the night before and found myself with mostly just staples on hand. An added bonus for busy cooks is this dish comes together in about 30 minutes but it tastes exquisite enough to be served at a fine restaurant. The tangy sun-dried tomatoes pair elegantly with the sharpness of the creamy goat cheese. I'll certainly be making this again, and next time I would add some Kalamata olives or perhaps some sauteed mushrooms. You might even consider substituting some balsamic vinegar for the red wine. Serve with a mixed green salad and you will have everything you desire.

Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese

1 tablespoon of olive oil
1 small onion, chopped
1 clove of garlic, minced
2 - 3 jalapenos or hot chilies, finely chopped
5 1/2 ounce tin of tomato paste
splash or two of red wine
6 - 8 sun-dried tomatoes
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne
1/2 teaspoon of ground cumin
1/2 teaspoon of ground coriander
1/4 cup of fresh parsley, chopped
sea salt to taste

8 - 10 ounces of uncooked pasta (I used organic rye pasta)
3/4 cup of crumbled goat cheese

Soak the sun-dried tomatoes in 1 1/2 cups of water for 20 minutes. Reserve the soaking liquid and chop the soaked tomatoes. Set aside.

Heat the olive oil in a medium sauce pan over medium heat. When hot, add the onion and fry, stirring occasionally, for roughly 5 minutes. Now add the garlic and jalapenos (or chilies) to the pan and stir and fry for another minute. Add the tomato paste and cook and stir for a minute or two. Add a bit of wine to the pot, along with the sun-dried tomatoes and spices and cook, stirring, until the liquid is absorbed. Gradually add the reserved sun-dried tomato soaking liquid, simmering, until you end up with a thick sauce. Add more water if desired. Add the parsley and some salt near the end of the cooking time.

While the sauce is simmering, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until the pasta is al dente, roughly 10 minutes, depending on the type of pasta you use.

Drain the cooked pasta, return to the pot and pour the sauce over the pasta and toss well. Top each serving with crumbled goat cheese.

Serves 4.

I'm sending this along to Presto Pasta Nights, a popular event started by Ruth. The founder is the host this week.

More pasta dishes from Lisa's Vegetarian Kitchen:
Penne with Indian-Style Tomato Sauce and Mushrooms
Pasta with Goat Cheese and Mixed Mushrooms
Pasta and Feta Cheese Casserole
Penne with Fennel, Tomato and Blue Cheese

No Croutons Required - The Winner of the May Berry Challenge

noreply@blogger.com (Lisa) — Sun, 31 May 2009 15:13:00 +0000

The winner of the May Berry Challenge is Frances of Crunchy Green Things. Her winning recipe is Red Groats. Congratulations Frances! I can't wait to try this beautiful berry combination.

Jacqueline (otherwise known as Holler) will be hosting the June edition of No Croutons Required. The challenge this month is to make a soup or salad featuring leaves. Think leafy green veggies, earthy herbs ... if it's leafy, and its a vegetarian soup or salad, we encourage you to submit your creation.

Wasabi Roasted Asparagus

noreply@blogger.com (Lisa) — Fri, 29 May 2009 19:32:00 +0000

It's difficult to imagine a better way to revive palates starved of local produce for months than the first appearance of asparagus in the markets, and as long as this noble and elegant vegetable is available locally, I'm never without a bunch or two on hand.

Sweet, tender and delicious all on its own with just a little sprinkle of sea salt, one of the many charms of asparagus is its demand to be treated in the simplest fashion with a minimum of fuss, bother or cooking, and paired only with a small handful of other classic flavours like eggs, cheese, butter, lemon, fresh herbs or black pepper.

Inspired by SusanV, this simple dish is ready from refrigerator to plate in just 15 minutes, with tamari, wasabi and sesame serving as a basic Asian-style flavour companion for the asparagus as well as performing a delightful spicy contrast with the natural sweetness of the vegetable. The tamari and wasabi collect to an especially strong effect at the tips of the asparagus, which you'll want to save for last when you're eating them.

If you don't have some already, I urge you to buy a traditionally brewed tamari sauce made from slow-fermented soy beans instead of anything marketed as just soy sauce, which are usually made with 40-60% wheat as well as quick hydrolyzed soy protein and caramel colouring. Good tamari sauces are wheat-free, contain more digestible proteins, and taste so much better than ordinary soy sauces that you'll never go back. Fortunately, they're also widely available these days from reputable suppliers like San-J or Eden Foods.

This is my contribution to Tried and Tasted, a monthly event started by the lovely Zlamushka. Each month a different blog is featured and bloggers are encouraged to cook from the archives to show their appreciation for the featured blog. This month Susan's FatFree Vegan Kitchen is the focus of attention and Holy Cow is putting together the May edition.

Wasabi Roasted Asparagus

1 bunch fresh asparagus
1/2 tablespoon water
1/2 tablespoon tamari sauce
1/2 tablespoon toasted sesame oil
3/4 - 1 teaspoon wasabi powder, or to taste
1 teaspoon sesame seeds

Preheat an oven to 425°. Snap off the woody ends of the asparagus and arrange the spears on a baking sheet.

Mix the water, tamari sauce and toasted sesame oil in a small bowl. Stir in the wasabi, a 1/4 teaspoon at a time to create the desired spiciness. Brush the sauce over the asparagus, making sure to coat all the sides.

Roast the asparagus for 10 minutes, turning the spears over once and sprinkling over the sesame seeds after 5 minutes. Remove from heat and serve.

If you liked this recipe you may also enjoy these asparagus suggestions:

Asparagus and Oriental Tamari Dressing with Pine Nuts
Wild Rice and Asparagus Salad
Fried Halloumi Saganaki and Asparagus
Asparagus and Feta Cheese Frittata

Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

noreply@blogger.com (Lisa) — Wed, 27 May 2009 19:55:00 +0000

Often when I have a day off from work with nothing particularly pressing to attend to, I spend the afternoon in the kitchen cooking up a special treat for dinner. Not only is it a good way to burn off stress, the result is a particularly satisfying and delectable meal. I'm a modest gal, but honestly, if a local restaurant served this spicy combo, I'd spend way too much money eating out and much less time in my own kitchen. Truth be told, warm sunny days tempt me away from the kitchen besides.

Somewhat like a falafel, these baked koftas are roughly based on these Spicy Chickpea Kofta that have always been enjoyed by anyone I've served them to. I added paneer this time, along with eggs, and served them smothered in an heavenly cashew tomato sauce. I'll be thinking of more uses for this winning sauce in future.

Serve with rice and a side vegetable dish to complete the culinary experience.

Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

For the kofta:

1/2 cup of dried chickpeas
1 large potato, cooked
400 grams of paneer cheese
2 eggs, lightly beaten
2 red chilies, chopped
2 green chilies, chopped
1 tablespoon of ground coriander
1 teaspoon of paprika
1 teaspoon of ground cumin
1/2 teaspoon of cayenne
1/2 teaspoon of turmeric
1/2 teaspoon of asafetida
1 - 2 teaspoons of sea salt
1/3 cup of fresh coriander, chopped
1/4 cup of sesame seeds
1/4 cup of whole wheat flour
sesame oil

For the tomato sauce:

2 tablespoons of ghee, or a mixture of butter and oil
1 large onion, chopped
1 large clove of garlic, minced
1 inch piece of fresh ginger, grated or finely chopped
2 - 3 red and green chilies, finely chopped
1 teaspoon of ground coriander
1 teaspoon of ground cumin
2 teaspoons of paprika
1/2 teaspoon of cayenne
4 large tomatoes, finely choppped
1 cup of dry roasted cashews, cut into pieces
1 cup of water
1/2 teaspoon of garam masala
1 1/2 teaspoons of sea salt
2 - 3 tablespoons of cream

To make the kofta:

Soak the chickpeas in water overnight. Drain, transfer to a medium pot, cover with water, bring to a boil, cover and reduce the heat to low and simmer until tender - roughly 1 hour. Drain and transfer to a food processor. Process the chickpeas until they resemble coarse crumbs.

Mash the cooked potato together with the paneer. Add to the chickpeas in the food processor, along with the ground coriander, paprika, ground cumin, cayenne, turmeric, asafetida, chilies, egg, coriander leaves and salt. Process until well combined and the mixture resembles a smooth dough. Transfer to a large bowl and refrigerate for 30 minutes.

Stir in the sesame seeds and the whole wheat flour. Rub your hands with some sesame oil and shape into small patties. Transfer to a baking sheet lined with parchment paper. Bake in a preheat 350 degree oven for 15 - 20 minutes. Remove the koftas from the oven, flip, and brush the tops with a bit of oil. Return to the oven and bake for another 15 - 20 minutes until golden brown.

To make the sauce:

Heat the oil in a large pot over medium heat. When hot, cook the onions, stirring frequently, until they begin to brown. Now add the garlic, ginger, chilies, coriander, cumin, cayenne, and paprika to the pan. Stir and fry for a minute or two.

Next add the tomatoes, cashews and water. Bring to a boil, reduce the heat to medium and simmer, uncovered, for 20 - 30 minutes until you have a thick sauce. Puree the sauce with a hand blender or in a food processor. Add the cream, salt and garam masala and cook over low heat until warmed throughout.

Spoon some sauce over each serving of koftas.

Makes roughly 20 koftas and 3 - 4 cups of sauce. Serves 4 - 6.

This is contribution to "My Favorite Things" event, started by Bindya and hosted this time by Poornima. The theme is cheese, and I know cheese is certainly one of my favorite foods.

Split Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms

noreply@blogger.com (Lisa) — Mon, 25 May 2009 21:35:00 +0000

Not so long ago, I resolved to incorporate more seaweed into my diet. Realizing I wasn't actually doing so, I decided to cook some into a soup again. Inspired by my Mushroom, Miso and Seawood Soup, this time I added some legumes and vegetables to load it up with extra nutrient power. Happily, the temperatures are quickly rising, meaning I will be making more salads and fewer soups for the next few months, but one of life's greatest pleasures is still a steaming hot bowl of soup.

Split Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms

1 cup of yellow split peas
14 grams of dried mushrooms
1/4 cup of dulse seaweed, crumbled or cut into pieces
4 - 5 strips of wakame seaweed
1 inch piece of ginger, peeled and minced
2 shallots, cut into thin strips
1 clove of garlic, finely minced
2 medium carrots, chopped
1 large potato, diced
7 cups of water
3 tablespoons of dark miso (I used Hatcho)
a generous splash of tamari
freshly cracked black pepper
1/2 teaspoons of sea salt

Rinse the yellow split peas well, transfer to a bowl and cover with water. Let the beans soak for at least three hours. Drain the beans and set aside.

In a small bowl, soak the dried mushrooms in 1 cup of hot water for 20 minutes. In another small bowl, soak the wakame in 1 cup of warm water for 20 minutes. Drain the mushrooms and wakame seaweed, reserving the soaking liquid. Chop the mushrooms and wakame and set aside.

In a large pot, bring the reserved soaking liquid, along with the remaining 5 cups of water, and the ginger, shallots, garlic, potato, carrots, drained split peas and a teaspoon or two of the dulse seaweed to a boil. Reduce the heat to low and cover and simmer until the split peas are tender - roughly 30 minutes.

Meanwhile, place the miso in a small bowl with 1/2 cup of warm water and mix with a fork until the miso is dissolved.

Add the remaining dulse seaweed to the soup pot, along with the wakame seaweed, the mushrooms, the miso, tamari, salt and black pepper and gently cook for another few minutes.

Serve with brown rice for a healthy and balanced vegetarian meal.

Serves 6.

If you like this recipe, you will also want to try these healthy miso soups from Lisa's Vegetarian Kitchen:
Vegetarian Miso Soup
Mushroom Miso Seaweed Soup
Miso Soup with Wild Mushrooms

Coconut Rice

noreply@blogger.com (Lisa) — Sat, 23 May 2009 15:04:00 +0000

When I have the luxury of spending a few hours in the kitchen, I like to dress up my grains. There is no reason why legumes should get all the attention. A definite staple in my kitchen, rice is delightful with a dab or two of butter, some lemon or lime juice, perhaps a sprinkling of fried mustard seeds, asafoetida and methi leaves. With a little more focus, the flavour of this treasured fluffy grain can be transformed into a winning dish that will assert its presence as more than just a side.

This coconut rice dish comes from Dakshin, a favoured cookbook featuring traditional South Indian creations. I've written about and cooked from this indispensable book on more than one occasion in this space, and it most certainly won't be the last time. I served this with spicy Toor Dal and Green Bean Poriyal and the dish tempered the heat perfectly.

This is my contribution to Meeta's Monthly Mingle hosted this time by the Edible Garden. The theme is Ravishing Rice.

Coconut Rice

1 cup of basmati rice
2 tablespoons of ghee or sesame oil
3 tablespoons of cashews, halved
3/4 cup of dried coconut
2 - 3 green chilies, finely chopped or cut into thin strips
1 teaspoon of sea salt

For Tempering:

2 teaspoons of sesame oil
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
1 teaspoon of urad dal, rinsed
1 teaspoon of chana dal, rinsed
1 dried red chili, broken in half
1/2 teaspoon of asafoetida powder
a small handful of dried curry leaves

Rinse the rice well in a fine strainer. Transfer to bowl, cover with water, swish it around a few times, drain and repeat until the water is relatively clear and no longer cloudy. Drain, cover with water and soak the rice for about 20 minutes or longer. Drain and set aside to air dry for 15 minutes or so. Transfer to a small pot along with 2 cups of water. Bring to a boil, reduce the heat to low and cover and cook until the liquid is absorbed - roughly 15 minutes. Let sit for five minutes and then fluff with a fork. Set aside.

Heat 2 tablespoons of ghee or sesame oil in a large wok over medium heat. When hot, saute the cashew pieces until they are golden brown. Remove from the pan with a slotted spoon and set aside.

In the same pan, saute the coconut until it turns a reddish brown colour. Remove from the wok and set aside.

For the tempering, again in the same pan, heat 2 teaspoons of oil. Add the mustard seeds, cumin seeds, urad and chana dal, red chili, asafoetida and curry leaves. Stir and fry until the mustard seeds begin to pop and then add the green chilies, cooked rice, salt and coconut. Stir until well combined and then serve with the fried cashews as a garnish.

Serves 6.

Other Indian rice dishes from Lisa's Kitchen:
Lime Flavoured Rice with Split Peas
Lemon Rice with Toasted Cashews
Mushroom Pulao Rice

No Croutons Required - Berries

noreply@blogger.com (Lisa) — Thu, 21 May 2009 15:00:00 +0000

One of the earliest springtime treats are luscious ripe berries. Though the image of raspberries, blackberries and blueberries readily come to mind, the term berry refers to small edible fruits, such as tomatoes and grapes. Packed full of vitamins and minerals, asides from being good for you, sweet berries can be enjoyed just on their own but like any of our favorite foods, berries are a source of culinary inspiration. The challenge for May's No Croutons Required was to come up with a soup or salad featuring berries. A special thanks to all who contributed their lovely creations! Though the choice is never an easy one, please vote for your favorite in the comment section, or via email so we can crown a winner. Please note that neither my contribution, nor Holler's, is eligible for voting.

Our very first entry is this summery chilled Gazpacho Soup from Aparna of My Diverse Kitchen. A perfect soup to prepare when you want something easy but refreshing to beat the heat, this nutritious blend of cucumber, tomatoes, green pepper, onion, almonds, lemon juice, cilantro, basil, cumin and red pepper flakes is light but satisfying, especially served with some crusty bread and you don't even need to turn on the stove. (Goa, India)

Next up is Astra with this inspired Chilled Blueberry-Cocoa Dessert Soup. Another no cook soup for your repertoire, combined are the raw goodness of blueberries, bananas, yogurt, cocoa and honey. Chocolate and blueberries. But of course! I'd be delighted to eat this for breakfast. lunch or dinner. (The Deep South, USA)

Priya contributes this gorgeous Gingery Berry Soup. Yogurt, strawberries, raspberries and orange juice are blended together and then combined with honey, cinnamon, ginger, and star anise. This delightful summer soup is then garnished with a bit of nutmeg and whipping cream. Easy, elegant and good for you! (Paris, France)

Parita comes up with this lovely Strawberry and Tomato Soup that proved to be a satisfying and quick meal solution after a long day at work. Pureed tomatoes and strawberries are boiled together with a wee bit of sugar, chili powder and some salt. This colourful and refreshing soup can be served with a side salad and some bread. (Basel, Switzerland)

Soma of eCurry goes gourmet and submits this stunning Spiced Strawberry Soup with Mint Cream and Choco-Nut Crisps. Inspired by a recipe she found in a magazine, Soma's soup consists of strawberries, sugar, cinnamon, nutmeg, orange juice, ginger and mint. The simmered and chilled soup is then served with a dollop of mint yogurt cream and some delightful pieces of almond chocolate crisps. (Texas, USA)

My own contribution is this Fresh Fruit and Berry Soup. Plump cherries, blueberries, raspberries, grapes, apples, plums, dried apricots, and freshly squeezed lemon juice are simmered together and then whirled into a smoothie like soup with freshly squeezed orange juice and some goat cheese. Packed full of vitamins, this refreshing soup can be served chilled or warm, for dinner, breakfast or dessert. (London, Ontario, Canada)

Happy Cook offers up this tempting Rhubarb Soup with Strawberry Ice Cream. This dessert soup is made by simmering together rhubarb, sweet wine and sugar. This pureed mixture is then served over fresh strawberries and topped with a healthy dollop of homemade strawberry ice cream. Who could resist this summer treat? (Belgium)

My co-host Holler came up with this delightful Strawberry and Fruit Soup for this month's challenge. Strawberries, blueberries, pears, freshly squeezed lemon juice, honey, balsamic vinegar and ground cinnamon are quickly pureed together and served with some Greek yogurt. This delicious dessert soup will satisfying your sweet tooth without adding extra pounds to your waistline. Clearly a winner! (Scotland, UK)

This unique Stamnaggathi, Strawberry and Cashew Salad, our first fruit salad of the roundup, comes from Ivy of Kopiaste. Stamnaggathi is a wild green that is native to Crete. Ivy tells us it is mildly bitter with a hint of sweetness. For this salad, some raw stamnaggathi is combined with rocket, strawberries and honey and dressed with a strawberry vinaigrette consisting of olive oil, honey, balsamic vinegar, pomegranate molasses, a bit of garlic and strawberries. As if I needed yet another reason to want to go to Greece! (Athens, Greece)

Johanna of Green Gourmet Giraffe is very busy these days with a newborn baby girl, but she still found the time to come up with this healthy and satisfying Cauliflower, Cranberry, Feta and Walnut Salad. Steamed cauliflower, fresh herbs, cranberries, walnuts, feta, fresh lemon juice and olive oil are tossed together and served with some heavenly Polenta cups with Pea Puree. Sounds like a mighty fine meal to me. (Melbourne, Australia)

From Jennifer of Savor the Thyme we have this refreshing Pepita and Cranberry Salad. Romaine lettuce, baby spinach, tomato, dried cranberries, feta, sunflower seeds, toasted pumpkin seeds, and flax seeds are all tossed together resulting in a beautiful salad that would make a fine accompaniment to any lunch or dinner. (Rhode Island, USA)

Frances of Crunchy Green Things cooks up these gorgeous Red Groats. German in origin, and a cross between a compote, stew and pudding, this soupy combination of cherries, grape juice, sugar, lemon zest and juice, wine, corn flour and mixed berries can be served for dessert with some warm vanilla custard, or even for breakfast. Irresistible! (Australia)

Sweatha of Tasty Curry Leaf sends along this delightful and refreshing Strawberry Pepper Salad. Strawberries and onion are marinaded in soy sauce, garlic, pepper, salt and chili flakes and then pan fried and tossed with cucumber, paneer and a bit of cilantro. This tangy and tart salad is a perfect accompaniment to a spring or summer meal. (Bangalore, India)

Last, but certainly not least, Chow comes up with this mouthwatering Berry Soup with Cake Croutons. Strawberries, blueberries, orange juice, agave nectar and fresh mint are whirled together and then chilled. No croutons are required, but how creative to serve this soup topped with cake croutons to add a bit of extra sweetness to this bowl of goodness! (San Francisco Bay Area, USA)

Holler will be hosting the June edition of No Croutons Required. Check back at the end of the month for the theme.