Lisa's Vegetarian Kitchen

Mung Beans in a Golden Karhi Sauce

noreply@blogger.com (Lisa) — Fri, 17 May 2013 14:36:00 +0000

One of my favorite dishes from Yamuna Devi's gospel of Indian cooking, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking is her tender chickpeas simmered in a golden karhi sauce. I've more than a few favorites from the book that often appear on my table, yet each and every time I browse through the 800 pages of culinary Indian bliss, I find yet another recipe that I can't believe I haven't tried … I have owned this treasured cookbook for about 20 years. Then there is the pleasure of revisiting some of my favorites from the book and tinkering with the recipes and my initial adaptations. Truly, if I had to pick just one cookbook to keep out of my extensive collection, this would be that desert island choice. I'd hope for...

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Rich and Creamy Raw Mushroom Soup

noreply@blogger.com (Lisa) — Wed, 15 May 2013 16:31:00 +0000

As the temperature rises, raw creations occupy a shining spot on the dinner table. My dear friend Susan thoughtfully sent me a gift of raw in the form of an elegant cookbook that celebrates the beauty of vibrant raw creations that can be made with ease. Everyday Raw Express by Matthew Kenney is certainly worth your attention. The presentation of the dishes within the covers is gratifying, but even better is using the ideas as a template for vibrant nourishment. And the book uses only vegan friendly ingredients too. As I am a mushroom fiend, one of the first recipes I tried was this raw mushroom soup. I never can resist nibbling on raw mushrooms as I prepare a dish, so why not a soup with humble seasonings and some nuttiness? This...

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Asparagus Pesto Lasagna with Mushrooms

noreply@blogger.com (Lisa) — Mon, 13 May 2013 14:08:00 +0000

After such a long and dreary winter, spring seems like even more of a treat this year than usual. Spending time outdoors is nearly impossible to resist. It's a time of renewal. Everything is so fresh and lush. The sunshine warming and pleasing to the body, mind and eyes. The fresh foliage and exploding blossoms and spring flowers are still displaying much of their earliest glory and new delights await. And if you enjoy cooking and place great importance on making healthy and nourishing meals for yourself and your family, then the beginnings of locally harvested produce will stimulate your imagination and palate as will the future fruits of the upcoming seasons. One of the earliest crops here in southern Ontario is local asparagus....

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Tamarind Chutney with Coconut, Mint and Parsley

noreply@blogger.com (Lisa) — Sat, 11 May 2013 14:11:00 +0000

Chutneys and sauces are pretty much a necessary and staple pairing for many savory Indian appetizers and flatbreads. Store-bought chutneys really pale in comparison to the freshness and flair that homemade chutneys can impart to your snacks and meals. This chutney is incredibly easy to prepare and will keep in the fridge in a well-sealed glass container for up to a week. I will note that this is one of the most interesting and unique chutneys I have ever made. Vibrant and zesty, with some spicy kick from fresh green chilies, sweet tamarind mingles with toasted coconut and fresh herbs for a special palate pleasing experience. If you don't have asafetida on hand, include a clove or two of minced garlic if you wish. function...

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Mushroom, Lentil and Spinach Risotto

noreply@blogger.com (Lisa) — Thu, 09 May 2013 13:19:00 +0000

Warm, creamy, elegant, earthy and sweet, risottos are comfort food to me. And although people are often intimated by the idea, I love cooking them too. They're actually very simple to make, and although risottos do require pretty much constant attention, they're only really fussy toward the end of the cooking time when you want your rice grains cooked just to a perfect creamy and toothsome or al dente texture. But with a careful eye to this last step, risottos are actually a snap to make. Another lovely aspect of risottos is their openness to other ingredients and flavors … although I do consider that mushrooms and Parmesan cheese are almost essential to a really classic risotto. This attractive mushroom risotto has lentils and...

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Potato and Green Bean Chaat Salad

noreply@blogger.com (Lisa) — Tue, 07 May 2013 14:10:00 +0000

I wasn't quite sure what to call this spiced up vegetable stir-fry, but it really is rather like a dry side salad, so a salad it is. I cooked up a three course Indian meal and this delightful little dish made up the vegetable component of the dinner. It's incredibly easy to make, and if you want to save time, roast or boil your potatoes the evening before or in the morning before you really get down to kitchen business. Chaat — or chat — masala is essential in this dish, and can easily be made in your own kitchen (see this recipe here) or purchased from Indian grocery stores. Overall, this dish is rather mild on the heat side, making it a lovely and tempering accompaniment with some zesty flare to a spicy butter paneer...

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Raspberry-Banana Oat and Chia Seed Smoothie

noreply@blogger.com (Lisa) — Sun, 05 May 2013 14:54:00 +0000

I haven't entirely jumped aboard the chia seed bandwagon, but even if they're not the universal panacea as has been suggested, I don't mind taking advantage of the omega-3 acids, fiber, iron, calcium, protein, vitamin C, potassium and antioxidants that chia seeds provide. Apart from delightful chia seed puddings, chia seeds are easy to incorporate in smoothies, which I frequently enjoy for a healthy, easy-to-digest and quick and easy no-cook breakfast pick-me-up. And since chia seeds benefit from the same soaking and fermentation method that make the proteins in rolled oats digestible, they're a simple addition to the oat and yogurt mixture that I prepare the night before my smoothie in a variation of the traditional muesli technique —...

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Pineapple Upside-Down Pancakes

noreply@blogger.com (Lisa) — Fri, 03 May 2013 15:01:00 +0000

I love making pancakes for a special weekend breakfast, so I'm always looking for new and creative ideas to liven up the treat. One of these ideas occurred to me when I was looking at my recipe for a pineapple upside-down cake in which butter, brown sugar and rings of fresh sweet pineapple are baked at the bottom of a simple white cake, after which the cake is inverted so that the cooked pineapple sits on top. Well, what could be simpler than pineapple upside-down pancakes, since the pancakes have to be flipped anyways? So this recipe was born, with the fresh rings of pineapple fried in butter and brown sugar until golden-brown and then placed on top of pancakes right before they're flipped. These turned out to be a delicious weekend...

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No Croutons Required - The Winner for April and the Challenge for May

noreply@blogger.com (Lisa) — Wed, 01 May 2013 15:06:00 +0000

The theme for April's No Crouton Required Challenge was to come up with a soup or salad featuring Indian spices. Thanks to everyone who contributed their spicy dish. Do check out all of the tempting entries. We do have a winning dish to announce, though as usual, all of the submissions are winners. Congratulations to Preety from Preety's Kitchen, who entered her tempting and nourishing Red Kidney Beans and Corn Salad with Rice. I am hosting the May 2013 edition of No Croutons Required. This month I am asking for little bites. The theme is appetizer soups or salads. Come up with a soup or salad that would make for a perfect starter to begin a meal. There are no restrictions when it comes to ingredients or cuisine but please ensure...

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Black Bean Chili With Mushrooms and Toasted Spices

noreply@blogger.com (Lisa) — Tue, 30 Apr 2013 17:22:00 +0000

Spring is finally here, though in a rather cool manner, but warmer weather is coming soon and that means lighter meals for most of us. Usually more salads appear on the table, along with a greater selection of raw creations. Still, no matter the season, there is always a place on the table for a thick, steamy and spicy chili, unless of course it is blazing hot outside, but even then, you won't be slaving over a hot stove for this pot of comfort — besides, spicy foods do have a cooling effect for some relief from the heat as they raise your body temperature and induce sweating. I've shared this recipe before, shortly after starting up Lisa's Kitchen, but revised it to include mushrooms, changed the spicing somewhat and updated the...

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Gigantes Bean Tomato Casserole

noreply@blogger.com (Lisa) — Sun, 28 Apr 2013 15:55:00 +0000

I never used to like lima beans, which is rather odd I suppose as I have quite a supply of different dried beans on hand at all times as they occupy such a central place in my diet. My first experience was less than pleasant, as I used beans from a can that had a slimy texture that just didn't work with a mixed bean salad, and another time I made a huge pot of "lucky bean" soup that lacked any real flare and seemed as if it could have fed five thousand men. That was during my early days of exploring vegetarian food and cooking. Since then, my cooking skills have strengthened and my knowledge and palate are more refined, and this recipe certainly proved to me that often when we think we don't like certain foods, it is because of how they...

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Indian-Spiced Chayote (Chow Chow) Rice

noreply@blogger.com (Lisa) — Fri, 26 Apr 2013 17:00:00 +0000

An enormous array of fresh exotic vegetables and fruits is something I've become accustomed to seeing in the big city supermarkets and ethnic grocery stores, but it's something that would have astonished me as a girl growing up in a small northern Ontario town where dinner produce consisted mostly of potatoes, onions, carrots, corn and peas with brussels sprouts, cabbage and cauliflower occasionally making their appearance on the supper plate. I like to take advantage of the abundance to be found in my urban centre and test produce that is completely new to me. I've discovered the delights of bottle gourds, bitter melons, mustard greens and plantains this way, and the exercise adds adventure to the kitchen and the dining...

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Mini Vanilla Cupcakes with Cream Cheese Molasses Icing

noreply@blogger.com (Lisa) — Tue, 23 Apr 2013 15:18:00 +0000

I'm a savory gal, but sometimes I like a wee treat and I do like to bake. Most cakes are loaded with way more sugar than I can handle and the culprit is often the icing, so I came up with a mini cupcake recipe with reduced sugar content and one of the most mellow but pleasing toppings that I have enjoyed on a baked good. Cream cheese with a few dashes of molasses and powdered sugar really take the cake to the next level without overpowering the taste buds or spiking blood sugar to near lethal levels. My husband and best friend Basil were most pleased with the result and I indulged in a few of these cute bites myself. Notes: Eggs are easier to beat if left to sit for a while so they reach room temperature. You can choose to line...

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Kashmiri Chickpeas with Mushrooms

noreply@blogger.com (Lisa) — Sat, 20 Apr 2013 22:10:00 +0000

This dish is an easy, nourishing and satisfying curry with bold and complex flavors that is an especially good choice for a midweek meal when you are pressed for time and energy and want some spice in your life. I will add that it is a good choice for mushrooms fiends like myself to get their weekly fix. Serve with a bed of hot steaming buttered rice and you have all the makings for happy tummies. Amchoor or dried mango powder and Kashmiri chili powder are easily available at any Indian grocer, but you can substitute any other chili powder for the Kashmiri, and add the juice from one fresh lime or lemon at the end of the cooking time to substitute for the amchoor. function printDiv(e) Kashmiri Chickpeas with Mushrooms Recipe by...

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Black Bean and Quinoa Chili Casserole

noreply@blogger.com (Lisa) — Wed, 17 Apr 2013 15:50:00 +0000

Every year I sound like a broken record as I declare that each winter is the one that will never end, because it always feels like that, even in March and now April. Comfort food can often improve my mood. and although this dish is not the most photogenic, or at least I was in too much of a rush to spend much time with plating and lighting, it is a balanced, substantial and comforting meal. Vegetables, grains and legumes are all baked together in the same dish with lots of grated cheese. I usually go light on the cheese, but there are times when a cheesy dish is just the thing to cheer you up and fill a grumbling tummy. Besides, I don't feel too guilty at all because of the nutrients that are scooped onto the dinner plate. I suggest...

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Spicy Yellow Lentil Tomato Soup

noreply@blogger.com (Lisa) — Sun, 14 Apr 2013 19:08:00 +0000

This vibrant and elegant soup is not only easy to make, but full of lovely and subtle flavors. It makes for a perfect nourishing light lunch or side for dinner. Sometimes there is nothing better than a comforting warm soup, especially during this chilly time when spring just doesn't want to shine. Yes, spring seems to be poking around the corner, and a few robins have been sighted, but it’s still mainly soup weather if you ask this chilled girl. Serve with lemon cashew rice, chickpea koftas and some Indian flatbreads for a special meal. This is my contribution to this month's No Croutons Required challenge hosted by my dear friend Jacqueline this time around. The theme this time is Indian spices and, well, that's easy for me as...

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Classic Blueberry Muffins

noreply@blogger.com (Lisa) — Thu, 11 Apr 2013 20:02:00 +0000

For many years I have been trying to come up with a classic blueberry muffin that focuses on the natural sweetness of fruit. Too often, blueberry muffins are loaded up with refined sugar and are more like mini cakes. The twist here is adding some chopped apple that adds extra moistness and more natural sweetness combined with the berries. I like to bake, usually simple quick breads, as they are ideal for breakfast, brunch or lunch and indeed a snack when the craving hits. Yes, there is still sugar in these delights, but much less than most blueberry muffins I have tried. function printDiv(e) Classic Blueberry Muffins Recipe by Lisa Turner Published on April 11, 2013 Simple, moist and not-too-sweet blueberry muffins with a classic...

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Mixed Lentil and Rice Indian Pancakes

noreply@blogger.com (Lisa) — Mon, 08 Apr 2013 15:43:00 +0000

Adored is an understatement for me when it comes to Indian savory pancakes. Breakfast, brunch, lunch, snack or dinner accompaniment pretty much covers the range of my favorite ways to serve up delights like these soft and fragrant Indian-spiced griddle-fried flatbreads. Very easy to make too, though they do take a bit of time to cook up, one by one. It's more than worth it, though, and if you have breads leftover, they store well in the refrigerator for a few days and can be reheated in foil with most satisfying results. I served them up with a chickpea curry and a chunky cashew-tamarind chutney that I will be sharing with my readers soon. Lots of legume goodness in that meal. function printDiv(e) Mixed Lentil and Rice Indian...

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Chickpeas Smothered in a Tangy Tomato Gravy

noreply@blogger.com (Lisa) — Fri, 05 Apr 2013 16:05:00 +0000

Tender and plump chickpeas really need no introduction as far as I'm concerned. Even my comrades who profess not to like beans can be persuaded to enjoy them. And they present so many possibilities to the cook. Now, as should be clear from even a quick look at my blog, I adore spicy food so it's no wonder that I should be especially smitten with spicing them up. When I cook them, I always boil up more than I need for the dish as I can never resist snacking on them just as they are while I complete my dinner prep. I tend to eat small meals throughout the day, but this longtime favorite dish is one that I am tempted to eat just a bit more than maybe I am accustomed to at one sitting. But so long as I am not too stuffed, I don't feel...

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Chia Seed Pudding

noreply@blogger.com (Lisa) — Tue, 02 Apr 2013 16:06:00 +0000

I've been hearing a lot about the benefits of chia seeds lately, one of the latest "superfoods", but until recently I had yet to try them although they have long been a traditional food in some cultures, so they might best be considered an ancient superfood. My best friend Basil had a bag of them that was passed on by a co-worker and he thought that I might be interested in coming up with a recipe. Surely I was but, well, with my distracted attention span combined with Basil's, those little gems nearly went to the grave with us. We didn't forget about them, but Basil forgot to bring them to me when he visited and I forgot to remind him to send them home with me when I visited. Finally they arrived back in my kitchen and I went with a...

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No Croutons Required - The Winner for March

noreply@blogger.com (Lisa) — Sun, 31 Mar 2013 14:33:00 +0000

The challenge for March was to come up with a raw soup or salad. All of the submissions were mouthwatering, but we do have to crown a winner. Congratulations to Ingrid of Kitchen Tales of Sugar and Spice who entered this month with an elegant and unique Ajo Blanco. I'm certainly looking forward to trying a raw version of a Spanish classic. Jacqueline will be hosting the April 2013 edition of No Croutons Required. Check back at the beginning of the month for the theme. © Copyright 2007—2013 Lisa's Kitchen. For personal use only. If you are seeing this post on a site other than foodandspice.blogspot.com, it is being stolen.

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Miso Mushroom Risotto

noreply@blogger.com (Lisa) — Fri, 29 Mar 2013 15:04:00 +0000

Hearty chunks of moist delicious oyster mushrooms embellish this simple, delicious and vegan-friendly Asian-style risotto cooked in an earthy miso and vegetable stock and seasoned with just a little cayenne and rice vinegar to give it a wonderful little kick. Delighted by such a gourmet risotto experience, your guests will never guess just how easy it is to make. Oysters are a wonderfully fragrant and flavorful mushroom to use in this kind of risotto, but shiitakes or any other full-flavored mushrooms will make a lovely dish as well — even white mushrooms will make a pleasing risotto. Similarly, white or shiro miso lends this risotto a light golden color and just a delicate hint of sweetness, but other more pungent misos can...

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Cauliflower and Pea Curry

noreply@blogger.com (Lisa) — Tue, 26 Mar 2013 18:40:00 +0000

There is yet another new addition to my extensive cookbook collection and this one has quickly become one of those must-recommend books to my readers who are interested in Indian cooking. After reading an extensive review of the book by Sia of Monsoon Spice, I promptly ordered a copy and already I've been inspired to make a few dishes from the book. Prashad — Indian Vegetarian Cooking by Kaushy Patel is the result of a lifelong journey of passionate cooking by the author. Focusing on Gujarati food, Ms. Patel moved to England as a young woman and soon after got into the food business beginning with a deli specializing in Indian street food that eventually blossomed into a restaurant that received high praise and recognition from...

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Greek Omelette

noreply@blogger.com (Lisa) — Sun, 24 Mar 2013 14:07:00 +0000

On the rare occasions that I go to a diner for breakfast, I'll most often order a Greek omelette … in part that's because it's usually one of the few omelettes in diners that doesn't have meat, but mostly because I love Feta cheese with eggs. Of course a Greek omelette from a diner doesn't usually seem to contain much more than onions, peppers and cheap salty cow's milk Feta. So when my husband suggested a trip to the diner on a cold winter morning that didn't make going outside very appealing, I thought that a homemade Greek omelette could be so much nicer and keep me indoors as well. So off to the refrigerator and cupboards to find the ingredients for a simple but terrific home cooked Greek omelette with a fair bit more of the...

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No Croutons Required - Raw Soups and Salads

noreply@blogger.com (Lisa) — Fri, 22 Mar 2013 00:36:00 +0000

The challenge for March was to come up with a raw soup or salad to inspire us to eat more cleansing foods after such a long winter oftentimes dominated by rich foods. Thanks to everyone who found time to share their recipe. The roundup is rather short this month but I am sure you will agree that all of the submissions are lovely and, in this case, quality more than makes up for quantity. Please vote for your favorite dish in the comment section or via email so we can crown a raw winner. Note that neither my contribution nor Jacqueline's is in the vote. Here's hoping spring will finally arrive though I would be proud to serve and enjoy any of these dishes year-round. And now onto the entries... Our first entry is this gorgeous Mango...

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