Lisa's Vegetarian Kitchen

Indian-Style Yellow Split Pea Curry (Matar Dal)

noreply@blogger.com (Lisa) — Wed, 25 Jan 2012 21:19:00 +0000

Split peas — or matar dal — are not the most frequently used legume in Indian dal curries, but their rich, earthy taste and hearty, chewy texture contrast beautifully with the hot and tart and tangy flavours for which Indian cooking is so famous, and make a wonderful change of pace on occasion. This simple and colourful curry takes abundant advantage of these natural combinations of Indian flavours with the humble split pea, and takes no more than 10 minutes of preparation and 15 minutes of cooking. As usual, ingredients like amchoor (ground dried mangoes) and garam masala are easily available at local Indian grocers, or you can make your own garam masala blend using ideas found here or here. Indian-Style Yellow Split Pea Curry...

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Risotto-Style Barley with Kale, Goat Cheese and Parmesan

noreply@blogger.com (Lisa) — Mon, 23 Jan 2012 21:21:00 +0000

Here is yet another recipe from my new favorite cookbook (though I really can't pick a favorite but easily become obsessed with my newest acquisitions). Completely vegetarian, with gorgeous photos accompanying mostly all of the recipes, veggie lovers will certainly want to obtain a copy of this comprehensive book. River Cottage Veg Everyday by Hugh Fearnley-Whittingstall will please the palates of vegetarians, vegans and carnivores alike. Each chapter has a charming introduction and the recipes included are not strictly comprised of just vegetables. Cheese is included in many of the dishes and also legumes, pasta and breads and mini bites are also featured. Risotto type dishes such as this have always been comfort food for me. Though...

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No Croutons Required - Black-Eyed Peas

noreply@blogger.com (Lisa) — Sat, 21 Jan 2012 18:51:00 +0000

The challenge for January was to make a soup or salad featuring black-eyed peas. Thought to bring good luck for the new year, this delicious legume can be enjoyed anytime of year. The possibilities are endless. Please vote for your favorite recipe in the comment section or via email. Thanks to everyone who found the time to enter this month. Please note that my recipe is not eligible for voting. Our first entry is from Janet of The Taste Space. I could not resist this Trinidadian Black-Eyed Pea Stew. Adapted from one of my favorite cookbooks, this dish is made up of black-eyed peas, green pepper, onion, carrots, veggie broth, brown rice, ginger, allspice, thyme, mustard, Aleppo chili flakes and garnished with fresh chives, cilantro and...

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Spicy Cashew-Crusted Paneer with Tomato-Cashew Gravy

noreply@blogger.com (Lisa) — Wed, 18 Jan 2012 19:53:00 +0000

Among the many extraordinary ingredients found in Indian cuisine, paneer cheese is high on the list of my personal favourites — if 26 previous recipes hadn't convinced you of that already. Made by curdling heated milk with lemon juice and pressing the curds into a firm cake, this unripened cheese is one of the great cooking cheeses of the world, remaining firm when cooked and with a mild milky taste that takes on the flavourings of spices or other ingredients that you're cooking it with. A significant source of protein for India's large vegetarian population, paneer cheese is easily found in any Indian, Middle Eastern or Asian grocer, and you can freeze it to keep a plentiful supply on hand. Paneer cheese recipe #27 is a simple...

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Roasted Beetroot with Toasted Walnuts and a Yogurt Dressing

noreply@blogger.com (Lisa) — Mon, 16 Jan 2012 21:09:00 +0000

Beets, walnuts and some yogurt make for a perfect and nourishing salad for the cooler months. Though beets can be rather a messy pain to deal with, they are well worth the effort, especially when roasted to preserve their goodness. Though I am far from being an expert photographer, I think maybe I should watermark my images as I have found two sites in the past couple of weeks stealing my content including my recipe, write up along with photos. What a shame when us honest bloggers and foodies go to so much effort to create unique and original content. Off to Siberia they should go. Thankfully I have managed to deal with two sites trying to make money off other folk's creativity. I will stop griping now and just suggest this most...

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Cayenne Peanut Butter Cookies

noreply@blogger.com (Lisa) — Fri, 13 Jan 2012 23:14:00 +0000

I suppose this recipe should come with a warning if you can't take the heat, but spice it up is my motto and that even includes baked treats, such as these moist yet slightly crunchy peanut butter cookies that my husband said were some of the best ever. If you can't handle too much heat, cut down on the spice, but I assure you this is one cookie you won't forget and they are easy to prepare and the smell when they are cooking is divine. Baking is often a stress reliever and though I am more of a savory girl, I do enjoy treating family and friends to homemade baked goods. Give this recipe a try because even without the spice, these are delightful cookies and one of the most successful versions of peanut butter cookies that I have...

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Kidney Bean Curry - Rajma

noreply@blogger.com (Lisa) — Wed, 11 Jan 2012 17:54:00 +0000

Essentially an Indian version of chili that so many of us in the Western world enjoy, there are endless versions of this spicy kidney bean dish enjoyed throughout India. This has always been one of my favorite ways to prepare kidney beans. Rather easy to cook up, you will eagerly be waiting for dinner as the spicy aroma fills the kitchen. Rajma is particularly popular in North India but also enjoyed in South India as well with multiple variations. This is a substantial dish that goes well with rice or any Indian flatbread of your choosing. A perfect dish for a cold winter day but surely enjoyed anytime of year. I am sending this off to Chez Cayenne who is hosting this month's edition of My Legume Love Affair, a most popular event...

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Black-Eyed Pea Soup with Tomatoes and Spices

noreply@blogger.com (Lisa) — Tue, 10 Jan 2012 01:59:00 +0000

Cold weather calls for warming and nourishing soups and if you spice it up, you will be cozy under your blankets. I made this dish for New Year's Day as Black-eyed Peas are thought to bring prosperity and good luck for the New Year. Even if not, (and I could use some luck and so I cross my fingers and legs) my husband and dear friend Basil enjoyed this delicious meal alongside Green Beans with Baby Potatoes, Collard Greens and Olives. Apart from the prep, this is an easy and trouble free soup to prepare. Let us celebrate the New Year by kicking unwanted mooches to the curb and welcoming dear friends and family for a feast of good food. This is my contribution to No Croutons Required for January. The theme is to make a soup or salad...

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Staple Corner: How to Make Your Own Curry Powder

noreply@blogger.com (Lisa) — Sat, 07 Jan 2012 17:18:00 +0000

Serious cooks who are smitten with Indian cooking should always have a fresh made spice blend of curry powder on hand. While you can get excellent pre-prepared blends at your local Indian grocery store, you can perfect your own version to add extra flare to your dishes. It will keep for several months in a tightly-sealed jar. Toor dal, curry leaves, fenugreek leaves, asafoetida, and all the ingredients found in this recipe are easily available at any Indian grocer. Homemade Curry Powder 2 tablespoons of cumin seeds 2 tablespoons of black mustard seeds 1 1/2 tablespoons of fenugreek seeds 1 teaspoon of fennel seeds 1/2 tablespoon of toor dal, rinsed 5 - 7 whole dried red chilies 1 teaspoon of whole cloves 1 teaspoon of black...

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Olive and Feta Scones with Rosemary, Basil and Sun-Dried Tomatoes

noreply@blogger.com (Lisa) — Wed, 04 Jan 2012 23:41:00 +0000

Savory scones and biscuits are always a welcome treat to go along with dinner. I made these scones for my family's Christmas Eve dinner. Because I was making nut roast for our Christmas dinner, I figured I would break my usual tradition and prepare the biscuits for the meal before Christmas. I always prefer to give than to receive and what better way to say I love you than to make good food to share. There is lots of flavour in these delightful and filling scones and they take hardly anytime at all to whip up and they won't last long at the table. Speaking of sharing a special meal with friends and family, I am planning a vegetarian feast for tomorrow. On the menu will be Guacamole, my famous Caesar Salad, Scalloped Potatoes with...

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Spicy Urad Dal with Tomato and Fennel Seeds

noreply@blogger.com (Lisa) — Mon, 02 Jan 2012 21:55:00 +0000

Uniquely mild and floury in taste and aroma, split and skinned urad dal is among my favourite of Indian dals for the way it pairs so beautifully with aromatic seeds and spices and ginger. Easily digestible and quick to assemble and cook, this dal dish is thick, creamy and incredibly flavourful, and resembles an Indian-style risotto in consistency, appearance and ability to wow your guests if there is enough left over after you and your significant other to sit down and enjoy the fruits of your labour. Suitable for vegetarians as well as vegans, this dish might be an ideal way to introduce your children to the delights of Indian cuisine. As always, split and skinned urad dal and other Indian ingredients such as curry leaves and...

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No Croutons Required - The Winner for December and the Theme for January

noreply@blogger.com (Lisa) — Sun, 01 Jan 2012 17:18:00 +0000

Happy New Year to all my readers, friends and family. The challenge for December was to submit a festive photo. The winning entry this month from Ruth of Makey-Cakey is this lovely photo of a Snowy Hawick. Congratulations Ruth. I will be hosting the January edition of No Croutons Required. The challenge this month is to come up with a soup or salad featuring Black-Eyed Peas. This popular legume is thought to bring good luck and prosperity if served for New Year's dinner, especially along with collard greens. I will except submissions until the 20th of the month. For details about the guidelines, check here. © Copyright 2007—2011 Lisa's Kitchen. For personal use only. If you are seeing this post on a site other than...

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Mini Pizzas Served on Toasted English Muffins

noreply@blogger.com (Lisa) — Wed, 28 Dec 2011 03:16:00 +0000

This might not seem like much of a recipe but these little mini pizzas are easy to prepare and make for a most satisfying brunch or evening snack. When the craving hits, you just don't want to be bothered ordering pizza and instead just want an essentially homemade cheesy bite. If you want a truly homemade version, you might consider making your own English muffins from scratch ahead of time and have them on hand when you need a fix. If you want to spice things up, you may also consider my Spicy Sun-Dried Tomato Sauce or perhaps my Gingered Tomato Sauce. Any extra sauce that you don't need for the mini pizzas will keep in a sealed jar in the fridge for a few days. The possibilities for these satisfying bites are endless. Consider...

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Fennel and Grape Tomato Frittata with Goat Cheese

noreply@blogger.com (Lisa) — Fri, 23 Dec 2011 21:14:00 +0000

Thick, sturdy Italian omelette pies loaded with almost any sort of vegetables, herbs and cheese, frittatas are an easy way to make a special breakfast or lunch on the weekend. The otherwise strong flavour and aroma of fresh fennel (which makes it one of my favourite vegetables to chop) is mellowed in this frittata by sautéing in butter until just soft, but leaving just a hint of crunchiness. Paired with the sweetness of sautéed grape tomatoes and the creamy saltiness of fresh goat cheese rounds, the fennel becomes a modest star of this colourful and delicious frittata. Any assortment of fresh herbs to your taste will add a little springy step to this frittata — I used a blend of rosemary, thyme and parsley, but basil or dill would...

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Indian-Style Spicy Cream of Corn Soup

noreply@blogger.com (Lisa) — Wed, 21 Dec 2011 19:42:00 +0000

Split and skinned urad dal is a fast-cooking and easily digestible protein, with a mild flavour and creamy texture when cooked that makes it a perfect base and added nourishment for quick on-the-go cream soups. The slightly floury taste of cooked urad dal also pairs beautifully with spicy seasonings and tangy and sweet flavors — ideal, in other words, for a fast and simple Indian-style cream of corn soup with tomatoes and spices. Warming, nourishing and easy to assemble, this is a great soup for a light cold-weather lunch or dinner when you haven't much time. And as with many other spicy soups, the flavors of leftovers develop overnight into an even richer tasty bowl. Urad dal and black mustard seeds are easily found in any Indian or...

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Skillet Corn Bread

noreply@blogger.com (Lisa) — Mon, 19 Dec 2011 22:40:00 +0000

I made this cornbread for my father-in-law and brother-in-law and it was a hit. Taking it easy on Christmas gifts this year, but what better way to say I love you then to present homemade food? Does not matter what time of year it is for that matter. This cornbread can be made in a cast-iron skillet or a loaf pan, but I would recommend that you use a trusty cast-iron skillet that is seasoned properly. All you need to do to season a cast-iron skillet is to grease the pan with some oil and chuck it into the oven for about an hour at 300 degrees. Let the pan cool and wipe off excess oil. I adapted this recipe from "Once Upon a Tart" by Frank Mentesana and Jerome Audureau. If I was to visit New York, I would be sure to stop by their...

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Beet, Orange, Olive Salad with Goat Cheese and Sun-Dried Tomatoes

noreply@blogger.com (Lisa) — Sat, 17 Dec 2011 23:09:00 +0000

Winter time calls for nourishing soups but salads are always an ideal accompaniment to warming soups, such as this intensely flavored and colorful salad. The combination of sweet beets contrasts so well with the sharp flavor of the oranges, olives, sun-dried tomatoes and goat cheese. You may wish to use feta instead of the goat cheese, though you would want to be sparing with the salt and perhaps use fewer olives. The inclusion of oranges in vegetable salads is a relatively new idea for me. I was smitten with the idea when I tried some of the salads that my Dad makes. There is usually always a salad to go along with dinner with his meals and it is always best to make your own salad dressing because it takes no time at all, you avoid all of...

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Chickpea Flour Pissaladières with Caramelized Fennel & Onions

noreply@blogger.com (Lisa) — Thu, 15 Dec 2011 17:03:00 +0000

Pissaladières are simple but stunning little savoury pies from Provence in the south of France that are traditionally topped with little more than caramelized onions, anchovies and olives, befitting the bounties of the coastal Mediterranean region. Well, no anchovies for me, thank you, but for the sake of creativity and tastes pissaladières can also be considered a kind of pizza, even if the natives might disagree. But even omitting anchovies from any conception of a Provençal pizza, I still craved the simple elegance and joyously intense flavours of Mediterranean ingredients, and the inspired pairing of pungent saltiness with sweetness suggested by the placement of anchovies with caramelized onions. So in place of anchovies, this...

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Chana Saag

noreply@blogger.com (Lisa) — Tue, 13 Dec 2011 17:23:00 +0000

One of my readers requested a version of Chana Saag because she was not able to find one that pleased her palate. I did some research and came up with this most tasty version. This was my first time making it and chickpeas and spinach are always a perfect combination. My dinner guests were most pleased with the result. Don't let the number of ingredients discourage you from trying this popular Punjab dish that is especially wonderful with corn flour roti. Chana Saag 1 cup of dried chickpeas, rinsed and soaked overnight in enough water to cover 2 teaspoons of olive oil 1 small onion, diced 1 small clove of garlic, crushed 3 - 4 fresh green chilies, seeded and finely chopped 1 inch piece of ginger, peeled and finely chopped 1...

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Gluten-Free Dietary Advice

noreply@blogger.com (Lisa) — Mon, 12 Dec 2011 15:56:00 +0000

Many people suffer from food allergies and intolerance to certain foods. One of the most common ailments that can strike is celiac disease which means an inability to consume products with gluten, also known as an allergy to wheat which is typically a genetic disorder though many of those who have trouble digesting gluten do not necessary have celiac disease. Celiac disease is when the absorptive surface of the small intestine is damaged due to gluten because it is unable to tolerate and absorb nutrients. It is best to consult your doctor or holistic practitioner if you are having problems with digestion related to gluten products. I myself do not suffer from this condition, but I certainly often prefer gluten-free products as they are...

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Christmas Entertaining Ideas

noreply@blogger.com (Lisa) — Sat, 10 Dec 2011 17:33:00 +0000

Whether you observe Christmas, another religious or cultural holiday, or even just the opportunity for some time off, for most of us this is also a season for celebrating family, friends and — of course — food. Food plays a significant role in our observance of Christmas and seasonal holidays, with cherished traditional recipes and tantalizing displays of elegant dishes and treats, and from a special family breakfast through to the snacks passed around during the day and finally to a memorable dinner. These are some of the most special treats, breakfasts and dinner ideas I've created for my own loved ones through Christmases of the past years, and they have become as cherished to them as to myself. Many vegetarians such as...

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Mushroom, Lentil and Barley Soup

noreply@blogger.com (Lisa) — Wed, 07 Dec 2011 17:46:00 +0000

Winter is the time for warming and nourishing soups to make a comeback in the kitchen, the kind of soups that make you feel like you're being coddled and looked after — even if you had to make the soup yourself! But, I like to cook and enjoy the fruits of my labour. A steaming bowl of this easy-to-make soup is just the kind that makes us feel safe and comforted on a cold day, loaded with hearty vegetables, earthy green lentils, sweet pearl barley, and plenty of home-cooked goodness in a warm and inviting mushroom broth. A meal in a bowl, especially when served with a vegetable dish. If you are concerned about your weight, which surely effects your overall well-being and health, you should consider incorporating more vegetarian dishes...

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Bitter Melon (Bitter Gourd) Sambar

noreply@blogger.com (Lisa) — Mon, 05 Dec 2011 20:33:00 +0000

May the fruit of the bitter gourd reside in every morsel of mine ~ from "Kshema Kutuhalam", an ancient Ayurvedic text as quoted by Jigyasa Giri and Pratibha Jain If you've grown up in North America, there's a very good chance that you've never eaten bitter melons, if in fact you've even heard of them — and that would be a shame. Also known as bitter gourds, bitter melons have a fresh crunch that tastes like something between zucchini and cucumber — except, of course, far more bitter. But while deserving of their name, bitter melons are also powerhouses of nutritional and healing benefits that are highly esteemed in India and much of Asia, where the vegetable is considered a tonic for stomach complaints and the listless appetites of...

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Tropical Fruit Christmas Fruitcake

noreply@blogger.com (Lisa) — Sun, 04 Dec 2011 00:15:00 +0000

Dark, rich, chewy and moist, this may be the best Christmas fruitcake you've ever had — I can say it's by far and away the tastiest I've ever eaten. I've never been very enthusiastic about the store-bought fruitcakes that are always passed around at Christmas — loaded with sickly sweet and artificially-preserved sticky fruit bits, and usually dry by the time they're cut, they seem to fail on the promise that a rich dried-fruit cake ought to be able to deliver, and deserve the fruitcake jokes that get passed around with the same frequency. But I'm always willing to overcome my food prejudices — developed in so many cases in response to store-bought versions of various recipes — with a home-cooked edition using quality ingredients along with...

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November Indian Vegetarian Recipe Roundup

noreply@blogger.com (Lisa) — Thu, 01 Dec 2011 15:15:00 +0000

My regular readers will know how much I adore Indian cuisine, even though I am not of Indian descent myself. So for November, I invited readers to submit one of their favourite Indian recipes, with a randomly drawn winner from the entrants receiving a free copy of 660 Curries by Raghavan Iyer. This book is a treasury of wonderful Indian recipes from traditional to modern and fusion styles, suitable for beginners and experienced cooks alike, and is used constantly as a reference in my kitchen. A very special thanks to all who submitted their recipes. I have shelves full of cookbooks but, as far as I am concerned, one can never have enough inspiration in the kitchen. And here are the submissions: Up first is Lisa of We Don't Eat...

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