No Croutons Required - the Winner for March

The theme for March was to come up with a dish containing either mung beans or adzuki beans. The entries we received were all tempting and it was tough to make a choice, but the most popular recipe this month was this mouthwatering and creative Sprouts Paratha from Harini of Sugar 'n' Spice. Congratulations to Harini! I am excited to try this recipe.

Jacqueline will be hosting the April edition of No Croutons Required. The challenge for April is to come up with a soup or salad from past themes. Choose one that was featured on the month of your birthday.

Classic unsweetened chocolate brownies

My sister has a lot of friends, and that really makes me happy – I would never wish on her the lonely teenage years I had; some of her friends know I have a food blog and a couple of them read me from time to time.

A while ago I gave my sister and one of her friends a lift somewhere – the girl entered the car, my sister introduced us and then she very bluntly said: “I would love to have a

Mesopotamian Barley, Chickpea, Lentil, Tahini Soup

Here is yet another recipe from Silk Road Cooking. I simply cannot resist the array of offerings contained in this book. A perfectly balanced meal in a bowl, as we have legumes and also a grain; in this case, pearl barley, lentils, chickpeas and veggies. For dessert, I served some rather savory jam filled buns. Certainly a good way to warm up on a cold day and it yields a good amount, so you can share with your friends. I received rave reviews and my sweetie will have lunch to take to work so he can avoid crappy coffee shop offerings.

The nutty flavor goes oh so well with the earthiness of the grain and legumes.

This is my submission to this month's My Legume Love Affair, a popular event started by lovely Susan and hosted this month by Dee of Ammalu's Kitchen.

Mesopotamian Barley, Chickpea, Lentil, Tahini Soup

2 tablespoons of butter, ghee, or oil
1 large onion, finely chopped
2 leeks, finely chopped (both green and white parts)
a generous handful of fresh green chilies, sliced
1 clove of garlic, minced
1/2 cup of chickpeas, soaked overnight in enough water to cover and drained
12 cups of vegetable stock or water
1 cup of pearl barley, rinsed
1/2 cup of lentils (I used puy lentils), well rinsed and free of debris
3 teaspoons of sea salt
freshly ground cracked black pepper
2 large tomatoes, finely chopped
1 teaspoon of turmeric
dash of asafetida
dash of cayenne
1 teaspoon of ground coriander
1 teaspoon of ground cumin
2 cups of kale, chopped
1/2 cup of fresh dill, finely chopped
1/2 cup of fresh parsley, finely chopped
1/2 cup of tahini
juice from one fresh lemon or two limes

In a large soup pot, heat the butter, oil or ghee over medium heat. When hot, add the onions, leeks, chilies and garlic. Stir and fry for 10 minutes, or until the onions are translucent. Add the chickpeas to the pot, along with the vegetable stock, bring to a boil, reduce the heat to medium low and cover and simmer for 40 minutes.

Now add the barley, lentils, salt and pepper and bring to boil. Again, reduce the heat to medium low and cover and simmer for another 30 minutes. Stir occasionally.

Add the tomatoes, fresh herbs, kale, turmeric, cayenne, asafetida, cumin and coriander. Simmer over low heat for another 30 - 40 minutes. Add more stock if necessary.

Stir in the tahini and lemon or lime juice and partially blend the soup with a hand blender or in batches in a blender or food processor. Add more salt and pepper and garnish with parsley, dill and strips of hot chilies.

Serves 6 - 8

More Middle Eastern recipes from Lisa's Vegetarian Kitchen:
Marinated Sun-Dried Tomato Hummus with Olives
Middle Eastern Chickpea and Olive Salad
Shakshouka

On the top of the reading stack: The National Post

Audio Accompaniment: Palace Brothers

Rhubarb white chocolate muffins + a useful website

Having some rhubarb stalks left after making the compote, I needed a good recipe to use them, and something quick would be even better, since I had plans of watching a movie with my sister. There was a recipe for delicious-looking raspberry rhubarb muffins on "Flour" and adapted it a bit to get to the muffins you see on the picture – which were, indeed, delicious and super tender. :)

I found

Carrot Sambar

The food is flying out of my kitchen lately, which means I have been able to treat friends and family to some of my dishes. It is also a good idea to cook at home in a sanitary kitchen with fresh ingredients rather than running the perils of eating out or ordering in. Much cheaper too and you can control your own spicing.

One of my latest creations is this warming carrot sambar that also has a cooling effect, if that makes sense. Sambars are popular in South India and most typically served with rice. A wide variety of vegetables can be used, and often toor dal and tamarind is a common addition, along with a delightful array of spices. Usually thick and fiery, sambars are often the first course for a South Indian full course meal. Do consider making your own sambar powder, as this is an essential ingredient and as I have noted before, fresh spice blends made in your own kitchen are far superior to store bought blends, and so easy to make if you have a coffee grinder to whiz it all up.

Carrot Sambhar

1/2 cup of toor dal or lentils, well rinsed
4 cups of water
1 teaspoon of turmeric

2 tablespoons of butter or ghee or oil
2 whole dried chili peppers, crumbled
1/2 teaspoon of asafoetida,
a generous handful of dried curry leaves
1/2 teaspoon of fenugreek seeds
1 teaspoon of black mustard seeds
2 teaspoons of urad dal, well rinsed

1 small onion, finely chopped
1 small tomato, finely chopped
1 cup of carrots, washed and sliced
2 teaspoons of sambar powder
1/2 teaspoon tamarind paste
1/2 cup of tomato paste
1 teaspoon of sea salt
1/4 cup of fresh coriander or parsley, chopped

In a medium - large pot, bring the water to a boil. Add the toor dal or lentils along with 1/2 teaspoon of turmeric powder. Reduce the heat to medium - low and simmer, uncovered, for roughly 30 minutes, or until the dal is creamy. Add more water if necessary. Set aside.

Heat the butter or ghee or oil in a large pot over medium heat. When hot, add the hot peppers, asafoetida, curry leaves, mustard seeds, fenugreek seeds and urad dal. Stir and fry until the mustard seeds begin to splutter and pop.

Now add the onion and tomatoes and another 1/2 teaspoon of turmeric and stir and fry for 5 minutes. Toss in the carrots, sambar powder, tamarind paste, tomato paste and sea salt. Cook, covered, over medium - low heat for another 5 minutes, stirring occasionally.

Add the toor dal, along with the remaining cooking liquid, and 2 cups of water and the parsley or coriander. Add more water as desired.

More sambars you may enjoy from Lisa's Vegetarian Kitchen:
Black-Eyed Pea Sambar
Butternut Squash Sambar


On the top of the reading stack: How to tell fortunes with cards

Audio Accompaniment: Mr. Arvo Part

Soba noodles with sesame seeds - a super quick meal

This is such an easy dish and it tastes so great that I had to share it with you – perfect for those nights when all you need is a shower, a quick dinner, your couch and Detective Stabler, I mean, Law&Order SVU on TV. :)

Soba noodles with sesame seeds
from Nigella Fresh

75g sesame seeds
salt
250g soba noodles
2 teaspoons rice vinegar (mirin)
5 teaspoons soy sauce
2 teaspoons honey
2 teaspoons

Sun Chlorella Giveaway

I am pleased to offer my readers another giveaway. I was recently treated to some revitalizing natural products from Sun Chlorella, located in the US. Included in the package, Sun Chlorella A tablets, Sun Chlorella Granules, a moisturizing cream that I truly think is one of the best I have ever used because it keeps your face happy all day long without any greasiness, a few samples of Wild Sun Eleuthero Tea and Wild Sun Eleuthero.

Rich in chlorophyll, chlorella is a purifying agent that is sure to give a boost to your nutrient levels and general well-being. This freshwater green algae is a superfood indeed, as it contains 60 % protein, 18 amino acids, along with vitamins and minerals such as potassium, all of the B vitamins, magnesium, zinc and iron, and also beta carotene and lutein. The benefit of the granules is that those of us who have trouble swallowing supplements can simply add the mixture to a glass of water or smoothie and enjoy. I found the granules did not really add any extra taste to the water, but are packed full of goodness.

Eleuthero is an adaptogenic herb that provides an extra boost at the same time as a relaxing alternative to coffee or sugar. Now that I do not indulge in coffee, I was delighted to receive this product that helps to relieve stress and provide some additional energy.

I also can't but help to rave about the Sun Chlorella Cream that contains natural ingredients such as grapefruit seed extract, clove extract and chlorophyll. Purifying and refreshing for your skin, you can expect a process of skin renewal.

The random giveaway is open to residents of Canada and the US. The offering is some Chlorella Tablets and Granules. All you need to do is leave a comment on this post for a chance to win. I will run the contest until April 7th. If you don't have a blog, please do include your email address in the comment section so I can contact you should you be the lucky winner.

For additional information, do visit the newsroom where you will also find some tempting recipes.

Lemon ginger frozen yogurt and the beginning of fall

Fall has arrived and the days have been gray in Sao Paulo – the sun comes up for a while, but fat, heavy clouds seem much stronger and take over the sky.

I am not complaining for I love cold days, but this frozen yogurt certainly reminds me of the last days of summer – fresh, tangy, delicious.

Lemon ginger frozen yogurt
slightly adapted from the amazing Bon Appetit Desserts

¾ cup (180ml)

No Croutons Required - Aduki Beans and Mung Beans

The challenge for March was to come up with a recipe featuring either mung beans or aduki beans. As usual, we have received some lovely and healthy entries. Please do cast your vote in the comment section or via email. Also note that my entry is not eligible for voting.

Our first entry this month is from Harini of Sugar 'n' Spice. She submits this most delightful recipe for Stuffed Sprouts Paratha. Sprouted mung beans are here combined with wheat flour, Parantha masala, mango powder, turmeric, green chillies and cilantro. This mouthwatering bread would be a ideal accompaniment to any Indian meal. (USA)

Our next submission is from Michelle of Food, Football and a Baby. More sprouts and how could we resist Grandma's Spiced Sprouted Mung Beans?. Longevity is so charming and precious and what better way to celebrate than to make this wholesome dish? Spicy with a hint of sweetness, sprouted mung beans come together with curry leaves, coconut, onion and fresh lime juice along with a masala consisting of red chilies, onion, garlic, coriander seeds, peppercorns, cumin seeds, turmeric and tamarind. Sounds delicious! (Edmonton, Alberta, Canada)

Janet of Taste Space is up next with this tempting and hearty Adzuki Bean Soup. Vegetable broth, adzuki beans, shiitake mushrooms, onion, garlic, soy sauce, agave nectar, kombu and toasted almonds are featured here. Easy to make and a fine accompaniment to any grain dish. (Toronto, Ontario, Canada)

Mango Cheeks of Allotment 2 Kitchen enters a balanced and nourishing Aduki Bean and Mung Bean Brown Rice Salad. Adzuki beans, mung beans, brown basmati rice, celery and spring onions are dressed with olive oil, white wine vinegar, garlic and mustard powder. This dish should surely be a staple on the menu. (West of Scotland, UK)

From Adam and Theresa of Yogi Kitchen we are treated to this Four Bean Indian Salad that is inspired by one of their favorite cooks who has a cookbook we are told is a must have. Green beans, fresh dill, toor dhal, mung beans (both sprouted and whole) and red bell pepper are tempered with black mustard seeds, red chilies, asafetida and coconut. This fine dish will be served in my kitchen soon. (Tarifa, Andalucia in Spain)

Johanna of Green Gourmet Giraffe serves up an Adzuki Bean Soup that she was inspired to make after I announced the challenge for March. Adzuki beans are whizzed up with onion, garlic, cumin, chili powder, tomatoes, tomato paste, leeks, celery, carrot, paprika, veggie stock, parsley and yogurt. Sounds like a delightful soup that would be sure to please legume fans. (Melbourne, Australia)

Rachel of Rachel's Bite enters this nutrient packed Miso Udon Stir-Fry with Greens and Beans that she says tastes even better than it looks, though the picture has my mouth watering. Broccoli, brown rice udon noodles, garlic, swiss chard, green onions, adzuki beans, miso, toasted sesame seeds and Sriracha hot sauce all come together for a most delightful meal. Good for you and your tummy will be happy. (Chicago, Illinois, USA)

My submission this month is an Adzuki Bean Casserole. These delightful little red beans are baked with carrots, green beans, onion, pumpkin puree, sweet potato, kale, corn, peas, dried mushrooms, tomatoes (fresh and sun-dried), oats, cayenne, paprika, thyme, fresh dill, miso, tamari, extra old cheddar cheese and some Parmesan. My friends were certainly pleased with the results and the addition of olives, red chili flakes, saffron and sour cream the next day was a tasty twist. (London, Ontario, Canada)

Our next entry is from Valerie of City Life Eats. This gluten-free Roasted Onion Quinoa Azuki Salad is sure to please hungry tummies. East to prepare, Valerie made this up for several people. Roasted onion, quinoa, lemon juice, lime juice, apple cider vinegar, olive oil, aduki beans, carrots, parsley and scallions make a fine salad indeed. (Washington, DC, USA)

Sweatha of Tasty Curry Leaf cooks up a Cold Roasted Mung Broth - Uppa Hesaru that she says is perfect for summer months, though it can be served with warm gravy and rice on chilly nights. Roasted and mashed mung beans come together with roasted red chilies and garlic and the dish is tempered with mustard seeds, dried red chili, curry leaves and asafoetida. Add some fresh lemon juice if desired. This interesting preparation has my tummy growling. (Bangalore, India)

Caffettiera of La Caffettiera Rosa enters the fray with this heavenly Sprouted Mung Bean Curry. I can certainly appreciate a fellow spice lovers addiction to spices! This dish is made up of sprouted mung beans, brown mustard seeds, fenugreek seeds, peppercorns, coriander seeds, dried red chilies, turmeric, asafoetida, onion, coconut and garnished with fresh cilantro and lime juice. I would be happy to have this dish on the menu regularly. (Germany)

Heather of Gluten-Free Cat, who won the challenge last month, is back again with a gluten-free Adzuki Bean and Swiss Chard Skillet (or soup / stew). The goodness of adzuki beans come together with swiss chard, mushrooms, fresh basil, coconut, ground mustard, turmeric, cumin, garlic and veggie broth. Served over Jasmine rice, you are in for a real treat. (Nashville, Tennessee, USA)

Last, but not least, from Torwen we have an appetizing Japanese Azuki Soup-Karee. A good choice for vegetarians and vegans, this soup is made with onions, ginger, chili flakes, curry powder, a laurel leaf, hokkaido squash, vegetable broth, adzuki beans, and soy milk. Served with brown rice, this soup is surely most satisfying. (Heidelberg, Germany)

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

Peanut butter pound cake with coconut topping

Like the lovely Nina, I am, too, a pound cake addict: they are simple to make, taste great – and stay that way for a good couple of days – and after that can be turned into delicious toast.

This cake is fantastic and the topping is just as good – I “accidentally” left some in the pan after icing the cake and had to eat it with a spoon. :)

Peanut butter pound cake with coconut topping
slightly

Mini rhubarb pavlovas

I told you once how much I adore “True Blood” – the show got me so addicted that after watching the 3 seasons I started reading Charlaine Harris’ books – in a very incessantly way, I might add. :)

Something similar happened when I watched some of Sophie Dahl’s videos on You Tube: her soft, lovely way around her beautiful kitchen and the delicious food got me hooked – I immediately bought her

Scottish Oat Scones ( "Horse Treats" )

Samuel Johnson used to say that oats are "a grain used in England to feed horses and in Scotland to feed the populace." As a wonderful source of calcium, iron, magnesium, phosphorus, potassium, fibre and B vitamins, this may explain why there were so many splendid specimens of English horses and Scots. As with the Scots, we Canadians must suffer a miserable climate for several months a year, so these “horse treats” ought to do as well for us as for them. Easy to make, these sturdy oat scones are warming, filling, and just slightly sweet — and they’re just wonderful with butter and jam spread over them.

Scottish Oat Scones ( "Horse Treats" )

Recipe by Lisa Turner Published on March 19, 2011 Easy to make, these oat scones are warming, filling, and just slightly sweet — wonderful with butter and jam Print this recipe Ingredients: 1 1/2 cups spelt flour or unbleached white flour 2 cups rolled or steel-cut oats 1/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon sea salt 1 large egg 1/2 cup (1 stick) unsalted butter, melted 1/3 cup whole milk Instructions: Preheat an oven to 425° and grease or line a baking sheet with parchment paper. In a large bowl, combine the flour, oats, sugar, baking powder and salt. Make a well in the center of the dry ingredients. In a small bowl, beat the egg until frothy. Now add the melted butter and milk and whisk further to combine. Pour into the dry ingredients and mix until you have a soft dough. Shape and pat the dough into two 6 to 7 inch circles. Score the tops into 6 to 8 pie-shaped wedges and bake for 10 to 15 minutes or until golden brown. Let cool for a few minutes. Split the scones open and serve with butter and jam. Makes 12 – 16 scones

More oat recipes from Lisa's Vegetarian Kitchen:
Spicy Lentil Quinoa Nut Loaf
Pomegranate & Blueberry Oat Smoothie
Vanilla Oat Pancakes
Quinoa-Oat Croquettes

Lemon financiers

I realized something a good while ago: I bake when I’m happy, and I bake when I’m sad.

If something bothers me, or if people let me down, I bake – or feel the urge to. If I am glad about something, or someone I like deserves a treat, I bake, too. :)

These financiers were baked on a very happy day: I was going to meet four lovely, gorgeous, fantastic women, who I am very lucky to call my

Azuki Bean Casserole

One-dish meals are always a blessing for cooks on the go who want good nourishment for their family. Packed full of beans, vegetables and herbs, along with some oats, miso and cheese, your diners will be asking for seconds. The small red beans known as "azuki" or "adzuki" are filling and high in fiber, protein, complex carbohydrates, and iron. Any seasonal selection of vegetables are worth considering for this casserole. If you don't have azuki beans on hand, whole mung beans would be a good alternative. Kidney beans are also to be considered, along with a bit more spice.

The next evening I reheated the casserole and added some chopped pitted black olives, a few dollops of sour cream, more grated cheddar cheese, finely chopped seeded hot chilies, a sprinkling of saffron and a dash of red pepper flakes. Much like soups, this casserole tastes better the day after. The smell is heavenly when reheating, just as it was when I cooked it to begin with.

This is my submission to this month's No Croutons Required. The theme this month is a vegetarian dish made with aduki beans or mung beans. You have until the 20th of March to enter your recipe.

Aduki Bean Casserole

Recipe by Lisa Turner Published on March 17, 2011 A rich, hearty, nutritious and flavorful azuki bean casserole loaded with vegetables and seasoned with spices and herbs Print this recipe Ingredients: 1 cup dried azuki beans 6 sun-dried tomatoes 1/2 oz (14 grams) dried mushrooms 1 tablespoon miso 1/2 cup rolled oats 1 cup unsweetened pumpkin purée 1 carrot, diced handful of green beans, chopped 1 onion, diced 1 medium sweet potato, peeled and diced handful of fresh kale, chopped 1/2 cup frozen corn 1/2 cup frozen peas 1 plum tomato, diced 1/2 teaspoon cayenne 2 teaspoons paprika 1 teaspoon dried thyme 1/3 cup fresh dill, chopped 1 tablespoon tamari or soy sauce 1 teaspoon sea salt, or to taste fresh ground black pepper to taste 2/3 cup fresh grated extra-old Cheddar cheese 1/4 cup fresh grated Parmesan cheese Suggested garnishes: 1/2 cup black or green olives, pitted and chopped sour cream fresh green or red chilies, seeded and diced dried red chili flakes Instructions: Rinse the beans and soak in several inches of cold water for 6 hours or overnight. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 40 to 60 minutes or until the beans are tender. Drain and set aside. Meanwhile soak the sun-dried tomatoes and dried mushrooms in 1 cup of hot water for 20 minutes. Drain and reserve the soaking liquid. Chop the tomatoes and mushrooms, and set aside. Preheat an oven to 300°. Combine the miso and 1/2 cup of hot water in a large casserole dish, and stir to mix. Add 2 1/2 cups of water. Stir in the cooked beans, oats, pumpkin purée, vegetables, spices and herbs, tamari or soy sauce, as well as the sun-dried tomatoes and mushrooms, and their reserved soaking liquid. Season with salt and pepper to taste. Bake uncovered for 1 1/2 hours, stirring occasionally and adding more water as necessary. Stir in a little cornmeal if you want to thicken the mixture. Remove from heat and scatter the grated Cheddar and Parmesan cheeses over top. Put back in the oven and bake for 10 more minutes or until the cheese is browned. Remove from heat and let stand for 10 minutes to cool before serving. Scatter with any of the suggested garnishes if desired. Makes 6 - 8 servings

More azuki bean recipes from Lisa's Vegetarian Kitchen:
Mung and Azuki Beans with Fresh Peas and Spices
Spicy Azuki Bean Risotto
Hungdo Chow Ching Jiao
Adzuki Croquettes

On the top of the reading stack: Dakshin by Chandra Padmanabhan

Audio Accompaniment: Underworld

Cinnamon choc chip swirl bread

After cookies and cakes, Susan and I decided it was time to play around with yeast – we both wanted to bake from John Barricelli’s beautiful book and the cinnamon swirl bread caught our eyes (and our stomachs). :)

The bread is tender and delicious; the dough is easy to work with – not sticky! – but my idea of using chocolate chips instead of raisins turned out to be less than genius: I used

Chocolate Nut Butter No Bake Fudge

One of my favorite food bloggers is Johanna of Green Gourmet Giraffe. Recently, she posted a no bake fudge that had my mouth watering and of course I just had to try it, though I generally prefer savory treats. The addition of maple syrup, nut butter and pistachios really make this a rather healthy sweet. Easy to prepare and oh so addictive, this is a must try recipe for sure. My friends were most happy with this fudge and they could not stop munching on it, despite a full tummy after dinner.

Cocoa Nut Butter No Bake Fudge

Adapted from Green Gourmet Giraffe

1/2 cup of nut butter (I used almond butter)
3/4 cup of melted butter or coconut oil
3/4 cup of cocoa
1/3 - 1/2 cup of maple syrup
a sprinkling of sea salt
a dash of cinnamon and a dash or two of chili powder
1/3 cup of pistachios, crushed into bits

In a medium bowl, mix together the butter and nut butter. Stir in the maple syrup and then add the cocoa and a bit more maple syrup if desired. Stir in the salt and spices and then the pistachios.

Line a 5 - 6 inch glass or metal pan with parchment paper and transfer the mixture, taking care to spread evenly. Freeze until the fudge is firm, cut into small squares and store any leftovers in the freezer.

More chocolate treats from Lisa's Vegetarian Kitchen:
Cocoa Fruit Treats
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Cocoa Brownies with Peanut Butter Chocolate Icing
Peanut Butter Chocolate Squares

On the top of the reading stack: Food and Drink

Audio Accompaniment: Arvo Part

Giveaway from Lisa's Kitchen

I am delighted to offer another giveaway to my readers. This time, a random draw will be held for this charming broccoli necklace made by Fingerfood Jewelry located in Australia. All of their pieces are handmade, without molds, so the winner will be receiving a unique adornment that will be sure to impress your friends and family.

This contest is open to residents worldwide. All you need to do is leave a comment including the words "I heart Broccoli" before the 26th of March for a chance to win. If you don't have a blog, please do include your email address so I can contact you.

Caramel nut tart with brandy cream + my new Twitter account

Reading "Nigella Kitchen" the other day I could totally relate to her comment on the choc chip bread pudding (the one I made a while ago): it might seem odd to use cream, eggs and chocolate to save a piece of old bread – some people would just throw it away, I guess – but I really get her idea there; I did the same with this tart – all this caramel and nuts and pastry just to use up some heavy

Madras-Style Red Lentil Soup

As much as I prefer whole beans, I never can resist lentils. They are especially handy when you don't think to soak beans the night before dinner service. Wishing to incorporate more vegetables into my diet, soups are the perfect solution. Spicy, hearty and earthy, this soup will not fail to please. Served with a grain, you are in for one fine meal.

Yet another recipe adapted from Silk Road Cooking. This book has become a staple in my kitchen and it should be a mainstay for every vegetarian who seeks wholesome, creative and traditional meals with a modern twist.

Madras-Style Red Lentil Soup

Recipe by Lisa Turner Adapted from Silk Road Cooking: A Vegetarian Journey Cuisine: Indian Published on March 12, 2011 A richly flavored, spicy, earthy and hearty red lentil soup Print this recipe Ingredients: 2 1/2 cups red lentils, sorted and rinsed 4 tablespoons ghee, butter or oil 1 teaspoon fenugreek seeds 1 teaspoon black mustard seeds 1 tablespoon cumin seeds 1 teaspoon coriander seeds generous handful dried curry leaves 1 onion, finely chopped 1 leek, both green and white parts, finely chopped 1 clove garlic, minced or crushed 1- inch piece fresh ginger, minced or grated 3 - 4 fresh green chilies, seeded and finely chopped 1 teaspoon sugar 2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cayenne 1/4 teaspoon asafoetida 6 cups water Finish: 1 carrot, diced handful of kale, chopped 2 tablespoons rice flour, diluted in 2 cups of water 2 cups tomatoes, diced juice from 2 limes Garnish: handful fresh cilantro or parsely, chopped pinch of saffron threads 1 -2 fresh green chilies, seeded and cut into thin strips Instructions: Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, add the fenugreek seeds, mustard seeds, cumin seeds and coriander seeds. Stir and fry for 1 minute or until the mustard seeds turn grey and begin to splutter and pop. Toss in the curry leaves, stir, and then add the onions and leeks and cook for 5 minutes or until they are soft and translucent. Stir in the garlic, ginger, chilies, turmeric, cayenne, sugar, salt and asafoetida. Add the red lentils and 6 cups of water, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender. Mix in the rice flour and water, tomatoes, lime juice, kale and carrot. Again, bring to a boil, reduce the heat to medium low and cover and simmer for another 15 minutes. Partially blend the soup with a hand blender or in batches in a countertop blender or food, adding more water or broth as desired. Serve hot, garnished with fresh cilantro or parsley, a sprinkle of saffron and a few strips of fresh chilies. Makes 6 – 8 servings

More lentil dishes from Lisa's Vegetarian Kitchen:
Spicy Lentil Qunioa Loaf
Greek Lentil Soup
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes
Mixed Lentil Dal
Green Lentil Soup with Coconut Milk

On the top of the reading stack: How can I decide when I have so many books?!

Audio Accompaniment: Arvo Part

Cinnamon panna cotta

Yes, I love panna cotta – actually, I think I could be considered a panna cotta addicted, if there’s such a thing. :)
The original recipe was for vanilla panna cotta, but let me tell you, without any modesty, that my cinnamon version was quite something – perfectly spiced, creamy, delicious.

If you think that my panna cotta addiction is a problem, don’t get me started on the favorite movies

Tomato Cornmeal Muffins with Cheddar Cheese

As I prefer savory baked treats, I typically turn to quick breads that go well with lunch or dinner or as a snack. The following recipe is adapted from The Best Quick Breads by Beth Hensperger which is an essential book for those bakers that adore baking easy breads. There are roughly 150 recipes for muffins, loaves, gingerbreads, cornbreads, coffee cakes, pancakes and crepes, waffles, popovers and oven pancakes, dumplings, scones, soda breads, biscuits, shortcakes and lots of helpful hints and tips. Here, cheddar cheese chunks are inserted into the middle of the muffin and melt during the baking process for a unique culinary experience. Any sharp cheese can be used instead of the cheddar. These muffins would be a most pleasant surprise for dinner guests.

Tomato Cornmeal Muffins with Cheddar Cheese

3/4 cups of unbleached white flour
1/2 cup of cornmeal
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1 medium tomato, seeded and finely chopped
3 - 4 sun dried tomatoes, soaked in hot water for 20 minutes, drained and finely chopped
1 cup of milk
2 large eggs
1 heaping teaspoon of honey
1/4 cup of olive oil
roughly 4 ounces of extra old cheddar cheese, cut into inch cubes

Grease 9 standard sized muffin cups.

In a large bowl, combine the flour, cornmeal, baking powder, and salt. Mix in the tomatoes, making sure the mixture is distributed evenly and well combined. Make a well in the center.

In a medium bowl, whisk together the milk, eggs, honey and olive oil. Pour into the flour mixture and stir until just combined.

Fill the prepared cups half full of batter and then push a cube of cheese into the center. Fill the cups with the remaining batter and bake in a preheat 375 degree oven for 20 - 25 minutes or until the muffins are golden brown. Let sit in the pan for 5 minutes and then transfer to a wire rack to cool for 10 - 15 minutes. Serve warm or cool.

Makes 9 large muffins.

More muffin recipes from Lisa's Kitchen you will be sure to enjoy:
Blueberry Goat Cheese Muffins
Cornmeal Honey Muffins
Spicy Baked Egg Muffins
Savory Dill Ricotta Muffins

On the top of the reading stack: Healthy South Indian Cooking

Audio Accompaniment: Arvo Part

Chickpea, tomato, lemon and mint salad

Another year, another Carnival ... and another salad – savory, this time – after tons of food and booze. :)

Again, mint is the refreshing agent around here – I never knew it would go so well with tomatoes. Just delicious.

Chickpea, tomato, lemon and mint salad
from The Commonsense Kitchen

1 tablespoon olive oil
½ red onion, diced
1 clove garlic, crushed
salt
2 cups cooked chickpeas, well

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Making a healthy vegetarian entrée look like a gourmet dish isn't the result of elaborate and technical procedures. Rather, it's the product of quality ingredients, simple but appealing food combinations, and inviting contrasts in colour and texture, all assembled with care, attention, creativity and a love for food. Of course, a fancy menu-style name might impress your guests as well!

This lovely meal, for example, is no less elegant and delicious for all its true simplicity and ease. Tender roasted golden orange butternut squash is mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, and served with a fresh crunchy and slightly tart fennel and parsley salad for a meal that is stunning for its visual appeal, wonderful taste and wholesome nourishment … all with no more than twenty minutes of preparation, apart from the roasting time, and only a little attention and care during the cooking.

As is so often the case when I cook with squash, this meal was inspired by the fact that I could no longer stand looking at the uncooked squash that I picked up on a whim a little while ago and that just sat forlornly in my pantry ever since. I adapted the recipe itself from one given by a self-described "Dog Shaman" in South Africa who otherwise advocates a vegan diet for dogs. I don't endorse canine veganism myself (and I know my cat would strongly disapprove of a feline equivalent), but I'm quite happy to try his human food.

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Salad:

1 fennel bulb, cored, trimmed and sliced
1 large cup fresh Italian parsley leaves
1/4 cup olive oil
juice of 1 lemon
1/4 teaspoon sea salt
fresh ground black pepper to taste

Squash and Cannellini

1/2 cup dried cannellini (white kidney) beans

1 butternut squash, halved, seeded and scored into bite-sized pieces
olive oil
leaves from 1 sprig of fresh rosemary, or 1/4 teaspoon dried
leaves from 1 sprig of fresh thyme, or 1/4 teaspoon dried
fresh ground black pepper

5 or 6 large oil-marinated artichokes, coarsely chopped
1 cup cherry or grape tomatoes, halved
1/2 cup dry white wine
small handful of torn fresh basil leaves, or 1/4 teaspoon dried
1/4 teaspoon dried oregano
1/2 teaspoon sea salt
fresh ground black pepper
olive oil

fresh grated Parmesan cheese (optional)

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

Prepare the salad in advance to allow the lemon juice and olive oil to mellow the strong flavour of the fennel. Combine all the salad ingredients in a bowl and toss gently. Set aside at room temperature, tossing again occasionally.

Pre-heat an oven to 400°. Prepare the squash by cutting in half lengthwise, scraping out the seeds, and scoring deep crosses at bite-sized (about 1-inch) intervals into the flesh. Place the halves on a baking sheet open side up and drizzle the squash with olive oil, a few sprinkles of water, rosemary, thyme and fresh ground black pepper. Place in the oven and roast for 40-50 minutes or until the squash is tender and browned.

Meanwhile, combine the beans, artichokes, tomatoes, wine, basil, oregano, salt and pepper in a small oven-safe casserole dish. Drizzle with olive oil. After the squash has been roasting for 10-15 minutes, place the casserole dish uncovered in the oven beside the squash and bake for 20-30 minutes or until the liquid has evaporated and the beans are still moist but not dry. Remove from oven and set aside until the squash is finished.

Remove the cooked squash from the shell and stir into the bean mixture. If using, scatter the fresh grated Parmesan cheese on top and place the casserole dish under the broiler for a minute or two to melt the cheese.

Toss the fennel and parsley salad one more time and serve with the squash, cannellini and artichoke mixture. For an added special touch, reserve the squash shells and scoop the squash, cannellini and artichoke mixture into the shells for serving.

Serves 4 - 6.

Other squash recipes from Lisa's Kitchen you may enjoy from Lisa's Vegetarian Kitchen:
Eggs on Sunday's Roasted Delicata Squash Stuffed with White Beans and Wilted Spinach with Basil
Caribbean-Style Black Bean & Delicata Squash
Butternut Squash Sambar
Red Bean and Squash Soup

On the top of the reading stack: Victoria by Knut Hamsun

Audio Accompaniment: Arvo Part