Quinoa with Beets and Spices

Grains are truly a delight just on their own with a bit of butter or tamari. All the same, delightful and healthy grains just invite themselves to be dressed up to go along with a meal. And this brings me to mention Ancient Grains for Modern Meals by Maria Speck. Truly a staple for any cookbook collection if you enjoy grains as much as I do, and a vegetarian looking to properly balance their diet ought to incorporate a variety of grains as much as possible into their meals. I highly recommend this stunning and creative book, complete with extensive descriptions of valued grains and helpful instructions on how to cook various grains contained throughout and tips on many of the additions to the dishes offered up — certainly a perfect choice. Lots of easily adaptable recipes with very little fuss, and your body with thank you as will your taste buds. Plenty of mouthwatering photos adorn the book as well that will be sure to inspire cooks to expand their approach to grains.

Witty and informative, readers are presented with elegant and easy to prepare recipes for breakfast, breads, salads and sides, soups and stews, savory cakes, pasta, mains and sweets. Not all of the recipes are strictly vegetarian, but Ms. Speck does often offer substitutions for many of the dishes that contain meat or fowl that make her recipes perfectly suitable for vegetarian and vegans too.

I truly appreciate her no nonsense approach to healthy cooking. Raised by a Greek mom who always provided nourishment, and inspired by her German father, the author appreciates the value of eating whole grains, but she is no puritan. You can have your truffles and eat tasty grains too. "… I do not eat whole grains because they add so many nutritional benefits to my diet. Like all of the food spread out on my table, I eat whole grains simply because they taste amazingly good." That said, Ms. Speck does understand the value of adding whole grains to your diet and, indeed, what a taste delight to go along with your meals.

Quinoa with Beets and Spices

Recipe by Lisa Turner Adapted from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More Published on June 1, 2012 Colorful and zesty, this simple beet and quinoa pilaf is delicious, wholesome and very nourishing Print this recipe Ingredients: 1 cup quinoa 1 tablespoon olive oil 1 teaspoon cumin seeds 1 teaspoon sea salt 1/2 teaspoon sumac (optional) 1 cup plain yogurt 1 clove garlic, minced 1 medium beet, peeled and shredded juice from 1 medium lemon 1/4 teaspoon cayenne Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Heat the olive oil in a medium-large saucepan over medium heat. When hot, toss in the cumin seeds and stir and fry for a minute or until the cumin seeds darken a few shades. Now add the quinoa and the soaking water, along with the salt and sumac if using. Bring to a boil, reduce the heat to medium low, cover and simmer until the liquid is absorbed, about 20 minutes. Meanwhile, whisk together the yogurt and garlic. Sprinkle with a dash of sumac if desired and set aside. Once the quinoa is cooked, add the beet, lemon juice and cayenne and gently simmer for another few minutes. Remove from heat and let stand for five minutes. Fluff with a fork and serve, topped with a dollop of yogurt. Makes 4 servings

More quinoa dishes you are sure to enjoy from my vegetarian kitchen:
Quinoa Soup with Corn
Breakfast Quinoa Porridge
Quinoa with Mushrooms and Scallions
Parmesan Quinoa on Sautéed and Lemon-Braised Celery Root

On the top of the reading stack: cookbooks

Audio Accompaniment: pouring rain

Beetroot Muffins

Though it might sound odd to some diners, this is one fine muffin to serve for breakfast along with some butter and a cup of tea. Perfect for brunch or for a dessert too, these rather savory and healthy muffins are just fine whenever the craving hits. Beets really do go well in a baked creation as they add a nice natural sweetness. Try these and tell me what you think. If you like carrot cake, well, this is even better.

I adapted this from Anna Thomas Bates. Thanks to Maria Speck who liked this recipe on her facebook page.

Beetroot Muffins

Recipe by Lisa Turner Adapted from Anna Thomas Bates Published on May 11, 2012 Slightly sweet and slightly savory, these simple beet muffins make a wonderful and unique breakfast, brunch or tea item Print this recipe Ingredients: 1 medium beet 1/4 cup unsalted butter, melted 1/3 cup buttermilk or 1/3 cup whole milk + 1 teaspoon vinegar (let sit for five minutes) 1 egg 1 1/2 teaspoons vanilla 1/4 cup brown sugar Dry ingredients: 1 1/4 cups unbleached white or spelt flour 1 teaspoon poppy seeds 1/4 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon dried dill 1/2 teaspoon sea salt Instructions: Roast the beet in a 425° oven for 1 hour or until fork tender. Let cool. Once the beet is cooled, peel and transfer to a medium bowl. Mash with a fork or potato masher, and beat together with the melted butter, buttermilk or milk, egg, vanilla and brown sugar until smooth. In another medium bowl, whisk together the flour, poppy seeds, baking soda, baking powder, dill and salt. Make a well in the center of the dry ingredients and pour the wet mixture into the bowl. Stir until just combined. Transfer to the prepared muffin tins and bake in a 375 degree oven for 15 - 20 minutes. Grease 10 muffin cups with butter and transfer the batter to the cups. Bake in a 375° oven for 15 to 20 minutes or until a toothpick or cake tester comes out clean. Makes 8 – 10 muffins

More beetroot recipes from Lisa's Vegetarian Kitchen:
Beetroot Cake
Beet and Feta Salad
Indian-Style Beet Salad with a Yogurt Dressing
Lentil Pomegranate Stew with Beets and Spinach

On the top of the reading stack: The Indian Grocery Store Demystified by Linda Bladholm

Audio Accompaniment: the ceiling fan

Lentil Pomegranate Stew with Beets and Spinach

Spring seems to have finally arrived, but soups and stews are enjoyed in our household year round. The birds are chirping, the days are longer and the sun is shining after a rather dismal Canadian winter.

Inspired by Janet's Iraqi Pomegranate Stew (Shorbat Rumman), I came up with my own version of this delightful and nourishing dish. Beets are one of my favorite vegetables and combined with legumes and rice, along with spinach and some spice, this dish is bursting with flavour. Somewhat tangy, sweet and spicy with a hint of salty goodness, this is an ideal dish to serve to eager dinner guests who appreciate ethnic dishes as much as I do. I am thinking cooked red kidney beans would be a good substitute for the lentils if you want a more substantial stew - of course, a few adjustments would be necessary for the recipe. I have in mind my friends overseas who are headed into the winter season.

You may want to serve it with some crusty bread, along with a grain dish and a side salad for a extra dose of healthy goodness.

Lentil Pomegranate Stew with Beets and Spinach

Recipe by Lisa Turner Adapted from The Taste Space Cuisine: Middle Eastern Published on March 28, 2012 A rich. colorful and nourishing Iraqi stew that packs plenty of tangy, sweet and spicy flavors Print this recipe Ingredients: 2 tablespoons olive oil 1 medium onion, chopped or sliced 2 jalapeños, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon cayenne 1/4 cup green lentils, rinsed 1/4 cup brown lentils, rinsed 4 cups vegetable stock 2 small beets, peeled and diced 1/2 cup brown rice, rinsed 2 shallots, finely chopped 4- 5 sun-dried tomatoes juice of 1 lime 1 tablespoon pomegranate molasses a few handfuls of spinach, trimmed and roughly chopped small handful of fresh parsley, chopped 1 teaspoon sea salt, or to taste 1 heaping tablespoon dried dill 1/4 teaspoon ground cinnamon fresh cracked black pepper to taste Instructions: Heat the olive oil in a large saucepan over medium heat. When hot, add the onions and stir until brown around the edges, about 5 minutes. Now add the jalapeños and spices, and stir for another minute. Next add the lentils and vegetable stock, cover, and simmer until the lentils are tender, about 40-50 minutes. Meanwhile, soak the sun-dried tomatoes in hot water for 20 - 30 minutes, then drain and chop. Set aside. Add the beets and rice to the pan and continue to simmer for another 30 minutes, stirring occasionally and adding water if necessary. Stir in the shallots, sun-dried tomatoes, lime juice, pomegranate molasses, salt and parsley. Simmer for another 10 - 15 minutes. Add the spinach, cover and simmer for a few minutes until the spinach is wilted. Remove from heat and serve, garnished with sprinklings of dill, ground cinnamon and black pepper. Makes 4 - 6 servings

More Middle Eastern Recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Marinated Sun-Dried Tomato Hummus with Olives
Middle Eastern Chickpea and Olive Salad
Persian Split Pea and Pomegranate Soup
Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)

On the top of the reading stack: works by Shirley Jackson

Audio Accompaniment: Demdike Stare

Roasted Beetroot with Toasted Walnuts and a Yogurt Dressing

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 flavorful salad that went so well with a risotto-style barley with kale, goat cheese and Parmesan that I will be sharing with my readers soon. I am sending this off to Weekend Herb Blogging, a weekly event now hosted by Haalo and this time around Simona of Briciole will be posting the roundup.

Roasted Beetroot with Toasted Walnuts and Yogurt

Recipe by Lisa Turner Adapted from River Cottage Everyday Veg Published on January 16, 2012 A simple but elegant and nourishing salad with wonderful contrasts in colors and textures, suitable for any meal Print this recipe Ingredients: 2 pounds baby beets 4 cloves garlic, crushed 4 sprigs fresh thyme, finely chopped generous handful dried curry leaves 3 tablespoons olive oil 2/3 cup walnut pieces juice of 1 lemon 2 tablespoons olive oil sea salt and fresh cracked black pepper Dressing: 4 tablespoons of plain or goat milk yogurt 2 tablespoons of ricotta cheese or sour cream fresh cracked black pepper and rock salt or sea salt to taste 2 tablespoons of freshly chopped chives Garnish: a generous handful of trimmed roughly chopped spinach or watercress Instructions: Begin by roasting the beets. Preheat the oven to 400°. Scrub the beets and put into a baking pan. Sprinkle with the garlic, thyme and curry leaves. Season with salt and pepper and add 3 tablespoons of olive oil. Cover with foil and roast until fork tender — roughly 1 hour. While the beets are roasting, place the walnuts into a small sauce pan with a bit of oil and stir and fry for 5 minutes over medium low-heat. When the beetroot are cool enough to handle, chop off the ends and peel the skins. Slice into wedges and transfer to a large bowl. Sprinkle over the lemon juice, 2 tablespoons of olive oil, fresh cracked black pepper and sea salt to taste, and some of the spinach or watercress. Gently toss. To make the dressing, whisk together the yogurt and ricotta or sour cream and add rock salt or sea salt and fresh ground black pepper to taste. Add the dressing as well as most of the walnuts and chives to the salad, leaving some walnuts and chives for garnish. Toss gently and serve in small bowls, garnished with the remaining walnuts, chives and spinach or watercress. Makes 6 servings

Other Beet dishes you will likely enjoy from Lisa's Vegetarian Kitchen:
Beet and Feta Salad
Beetroot Rasam
Baked Vegetable Cutlets
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon

On the top of the reading stack: The Cat's Table by Michael Ondaatje

Audio Accompaniment: Pheek

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

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. I also always recommend making your own salad dressing as it takes no time at all, you avoid all of the preservatives that are typically included in store-bought versions, and you save money too.

This unusual salad would be a lovely addition to your Christmas dinner table. For vegetarians a feast could consist of this salad accompanied by a refreshing tomato and corn chowder, my mushroom nut loaf in golden puff pastry, and a beautiful Christmas pavlova for dessert. After opening your gifts, you may wish to devour some of my famous rum balls, but do take care as they are addictive and might fill you up before the main feast. Perhaps the rum balls are better served on Christmas eve, though every family has their own traditions.

The pantry is always full when I go home for Christmas to visit my Dad, and when my Mom was alive it was even more packed. Mom and I always prepared some snacks, simple as cheese and crackers and cookies (of course shortbread cookies) to serve as we opened our gifts and enjoyed each other's company. Not a lavish affair and only the close-knit family, but my goodness my Mom would be talking about Christmas for the next year the following day and in early January! She spoiled my brother and me to the point of embarrassment really. I am glad she got some pleasure from the occasion, and she was such a treasure, though visiting my family is precious anytime of year. I miss my Mom and think of her often during the Christmas holidays and dream about her loving presence all of the time.

Beet, Orange, Olive Salad with Goat Cheese

Recipe by Lisa Turner Published on December 17, 2011 A nourishing and colorful winter salad with the robust flavors of beets, oranges, radicchio, olives, sun-dried tomatoes and goat cheese Print this recipe Salad: 5 small beets 2 medium oranges or 4 - 5 clementine oranges 1 medium radicchio, sliced 1 small red onion, sliced 3 tablespoons fresh parsley, chopped 1/2 cup black or kalamata olives, pitted and halved 4 - 6 sun-dried tomatoes, soaked in hot water for 20 minutes, and drained 1/2 cup crumbled goat cheese + a few more tablespoons for garnish Dressing: dash of balsamic vinegar 3 tablespoons Camelina, olive or nut oil 2 tablespoons red wine vinegar sea salt and fresh cracked black pepper to taste Instructions: Roast the beets in a 400° oven until fork tender — about 1 hour depending on the size of the beets. When the beets are cool, remove the skins and cut into wedges. Transfer to a large bowl. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Peel the oranges and remove the pith. Separate the segments of the oranges and transfer to the bowl with the beets. Now add the radicchio to the bowl, along with the onion, parsley, olives, sun-dried tomatoes and goat cheese. In a small bowl, whisk together the vinegars, oil and seasonings. Add to the salad and gently toss. Add more oil if necessary. Garnish with crumbled goat cheese. Makes 4 - 6 servings

More salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Beet and Feta Salad
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Fried Saganaki with Halloumi on a Greek Tomato Salad with Kalamata Olives

On the top of the reading stack: The Cat's Table by Michael Ondaatje.

Audio Accompaniment: Dropsonde by Biosphere

Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

The growing season is here, but it is still early in the year and locally grown produce is just starting to hit the markets. The hot temperatures are also finally here, and I decided that I wanted a wholesome salad with my favorite root vegetable. Beets are a good and nourishing choice no matter the time of year, especially when paired with feta and a delightful vinaigrette served over some mixed greens. A choice crusty bread, slathered in butter, is an ideal accompaniment.

Such a treat to eat outside in the warmth after such a cruel winter.

Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

4 large beets
1/2 cup of cashews, split and dry roasted over medium heat until lightly browned
3/4 cup of crumbled feta cheese
1 small red onion, cut into fine strips
mixed fresh greens

For the dressing:

4 tablespoons of olive oil
2 tablespoons of walnut oil
2 tablespoons of honey
1 tablespoon of red wine vinegar
1 tablespoon of balsamic vinegar
1 clove of garlic, minced
2 tablespoons of fresh oregano
2 teaspoons of Dijon mustard
sea salt and freshly cracked black pepper to taste

Trim the beets, wrap in foil and roast in a preheated 425 degree oven until the beets are fork tender - about 1 hour. Cool, peel and set aside.

Whisk together or blend the dressing together in a small food processor.

Arrange a heathy pile of fresh greens on a serving plater and top with chopped beets, sprinkle with cashews, feta and red onion and spoon some dressing over the mix. Season with salt and pepper, add more feta and serve with crusty bread. Such a perfect spring or summer meal.

Serves 4.

More beet recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Beetroot Rasam
Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon

On the top of the reading stack: Guy De Maupassant

Audio Accompaniment: Marsen Jules

Sweet and Sour Beet and Sprouted Mung Bean Salad

Messy though they are to prepare, beets are one of my favorite vegetables. This recipe was adapted from Mysore Style Cooking by V. Sandhya. I was intrigued by this dish as it included not only beets, but also some coconut and pineapple. Served alongside some Jasmine rice, this was certainly a satisfying summer meal that I enjoyed with my dinner guests on my front deck. Summer is finally here.

This is my submission to My Legume Love Affair, a most popular event started by lovely Susan and hosted this month by Aqua of Served with Love.

Sweet and Sour Beet and Sprouted Mung Salad

a generous handful of fresh beet greens
3 beets, peeled and grated
1 cup of mung bean sprouts
3 tablespoons of unsweetened coconut
2 tablespoons of fresh parsley, chopped
juice from one lime
1 cup of pineapple, finely chopped
1 teaspoon of sea salt

For the tempering:

2 teaspoons of oil
1 teaspoon of black mustard seeds
1/4 teaspoon of asafetida
pinch of cayenne
pinch of turmeric

Rinse the mung beans well and soak overnight in enough water to cover. Drain and transfer them to the center of a few paper towels. Wrap with string, transfer to a pot, cover and let sit for 24 hours.

In a large bowl, combine the beet greens, grated beet, mung bean sprouts, coconut, parsley, lime juice, pineapple and salt.

For the tempering, heat the oil in a small saucepan over medium heat. When hot, toss in the mustard seeds and stir and fry until they begin to pop. Now add the asafetida, cayenne and turmeric and stir into the salad, taking care to mix until everything is well combined.

Serves 4 - 6.

More Mung Bean Recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Moong Dal
Mung Bean and Vegetable Soup
Mung and Azuki Beans with Fresh Peas and Spices

On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi

Audio Accompaniment: silence, finally

Beetroot Palya

This recipe is adapted from a newly acquired cookbook that I absolutely adore. I give the nod to Yogi Kitchen for recommending Mysore Style Cooking: The Secret Recipes of Mysore, India by V. Sandlhya. Beautifully illustrated, strictly vegetarian and inspired by her families well guarded recipes, Sandhya has a home-based restaurant where she serves yogis. If you want to learn about the healing food that comes from the region of Mysore, this is the book to get. Lots of ideas for legumes, grains, salads, vegetables, spice powders, breads, raitas and chutneys, and sweets. Most of the recipes are vegan friendly too. Though I wish I could visit her home, I am happy to have a chance to recreate some of her delicious and nourishing recipes. I am excited to learn more about South Indian cooking.

I find her manta inspiring too: "Your thoughts will go into the food you cook. As you grind the paste or knead the dough you must be aware of your thoughts. Be calm and happy and your food will pass this on to your guest."

Serve with Roti, Naan or basmati rice.

Beetroot Palya

3 medium sized beets, peeled and finely chopped
1 cup of water
1 teaspoon of sea salt

For the paste:

3/4 cup of coconut
1 inch piece of cinnamon stick
2 dried red chilies
1 teaspoon of coriander powder
1/2 teaspoon of turmeric powder
4 black peppercorns
1/2 teaspoon of cumin seeds
1 clove

For the tempering:

1 tablespoon of oil, butter, or ghee
1 teaspoon of black mustard seeds
1/2 teaspoon of asafetida

Grind together the ingredients for the paste with a bit of water.

Heat the oil in a large pot over medium heat. When hot, add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Toss in the asafetida. Now add the beetroot and fry for a few minutes. Add the paste, and the sea salt. Add the cup of water, cover and simmer for 10 - 15 minutes until the beets are tender.

Serves 3.

More beet recipes from Lisa's Vegetarian Kitchen that you are sure to enjoy:
Beet and Feta Salad
Shredded Beet and Coconut Salad
Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula

Audio accompaniment: Blackheart Man by Bunny Wailer

Roasted Beet Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula

This is a flavourful summer salad that I came across recently in a newspaper. I didn't wait long to make it, as beets are one of my favorite vegetables and though it was a hot and humid day, I went ahead and roasted the beets anyway. I can tell you that my kitchen was certainly extremely hot, as was I. It was worth the effort though, and this unique dish is really rather simple to prepare. I enjoyed it on the deck with my sweetie in the evening when it wasn't so blistering hot. I also had an opportunity to share some with a special friend who simply adores beets too.

Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula

3 pounds of beets, trimmed and unpeeled
1 tablespoon of olive oil
juice from one small lemon
a generous bunch of fresh arugula
4 Clementine oranges, peeled and separated
300 grams of goat cheese, cut into pieces or slices

For the pesto:

1 cup of shelled pistachio nuts
2 tablespoons of fresh parsley
2 tablespoons of fresh mint
1/2 teaspoon of sugar
1/2 teaspoon of sea salt
1 teaspoon of lemon zest
juice from one lemon
1/2 cup of olive oil
1/2 cup of water

In a preheated oven, at 400 degrees, roast the beets until fork tender - roughly 60 - 90 minutes depending on the size of the beets. Let the beets cool until you can handle the without burning your fingers . Peel and slice into small rounds. Toss the beetroot with lemon juice and olive oil.

To make the pesto:

Place the pistachio nuts, parsley, mint, sugar, salt, and lemon zest in a food processor. Blend until you have a coarse mixture. Now add the lemon juice, olive oil, and blend. Add roughly 1/4 cup of water and blend until you have a pesto that you can drizzle over the beets.

Arrange some of the arugula on plate, top with beets and pieces of the orange. Top with some goat cheese and then drizzle with pesto and serve at room temperature.

Serves 6 - 8.

Other beetroot recipes you may enjoy from Lisa's Vegetarian Kitchen:
Beetroot rasam
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Beetroot and Quinoa Salad with Feta and Olives

On the top of the reading stack: The Man Who Laughs by Victor Hugo

Audio Accompaniment: construction, as usual!

Scottish Pizza

I am delighted once again to feature a guest post from a dear friend of mine. Since Fenris moved to London, we have had many enjoyable experiences in the kitchen and he has indeed become an accomplished cook. I am sure you will also want to try Ivan the Terrible's Scalloped Potatoes.

Distressed by the high cost and questionable quality of take out pizza, my sensible and Scottish mother created this delightful substitute that kept me happy in my youth.

Scottish Pizza

2 small onions
2 small beets
1 small potato
2 tomatoes, cut into cubes
3/4 cup frozen peas

paprika
turmeric
chili pepper
salt
black pepper

Peel the beets and shred them with a grater. Take the onions, peel them and cut them up into small bits. Then, in a pan, fry them up with the beets. Now, the beets are moist so you have to stir frequently, and do so until the onions become soft. You won't be able to see the onions, but you can check on them by feel. Around the time that the onions are nearly done, add the spices.

Add the thinly sliced potatoes and a little bit of water. Turn the heat down to a quarter speed, cover. Stir occasionally to see how the 'taters are doing.

When the potatoes are done, you can add in the tomatoes. Add more spices if the mixture is not potent enough. You should catch the aroma of paprika and the turmeric as it cooks. Put the peas in last, and cover. Leave them in long enough to cook to your taste.

When the mixture is done, prepare a baking sheet and put some bread on it. I use a German light rye, which is readily available here in Ontario. On the bread, spoon on the mixture, then cover with some grated cheese. There is a good three year old cheddar available here which I use. You can store the mixture in the refrigerator (like my Mom did) and use as desired when your tummy starts rumbling.

Broil in the oven.

More pizza recipes from Lisa's Vegetarian Kitchen:
Paneer Pizza on Naan Bread
Mushroom, Ricotta, Asiago Cheese Pizza

Roasted Beet Salad with Quinoa, Chickpeas, Miso and Tahini

I came across this simple, but well-balanced salad recently and immediately decided I would have to try it. How could I resist the goodness of quinoa, beets and chickpeas all in one dish dressed with tahini and miso? Just plain good for you and very flavourful too. This salad is earthy, yet naturally sweet at the same time. It is especially nice with the toasted sesame seeds. Certainly an excellent choice for those feeling rushed or for those not feeling up to making a complicated dish but wanting a nutritious vegetarian meal. Serve with some Cheddar Parmesan Scones with Dill for an especially satisfying meal.

If you buy beets with healthy greens, be sure to toss them in with the salad.

Roasted Beet Salad with Quinoa, Chickpeas and Miso and Tahini

For the salad:

2/3 cup of uncooked quinoa
2/3 cup of dried chickpeas (or one can of chickpeas)
5 medium beets
3 green onions, sliced
1 tablespoon of fresh parsley, chopped
1/4 cup of dry toasted sesame seeds

For the dressing:

1/4 cup of tahini
1 tablespoon of dark miso
juice from one lemon
1 teaspoon of lemon zest
a few tablespoons of hot water
1/2 teaspoon of cayenne pepper

Rinse the quinoa well. Place in a pot with 1 1/2 cups of water and let soak overnight. Rinse the chickpeas, cover with water and let soak overnight.

Bring the quinoa to a boil, reduce the heat to low and cover and simmer until the liquid is absorbed - roughly 20 minutes.

Drain the chickpeas, transfer them to a medium large pot, cover with water, bring to a boil, reduce the heat to low and cover and cook until the beans are buttery soft - roughly 1 hour.

While the chickpeas and quinoa are cooking, wrap the beets in foil and roast in a preheated 375 degree oven until the beets are tender - roughly 1 hour depending on the size of the beets. Remove from the oven, let them cool for a while and then remove the skins and slice.

To make the dressing, whisk together the tahini, miso, lemon juice and zest, water and cayenne pepper in a small bowl.

Combine the cooked quinoa, chickpeas, beets and green onions. Toss with the dressing and then garnish with the toasted sesame seeds and parsley.

Serves 6.

More tempting beetroot salad recipes from Lisa's Vegetarian Kitchen:
Indian-style Beet Salad with a Yogurt Dressing
Beet and Feta Salad
Shredded Beet and Dill Coconut Salad

On the top of the reading stack: Complete Stories F O'connor by Flannery O'Connor

Audio Accompaniment: Affliction by Michael Brook

Roasted Beet Soup with Roasted Parsnip and Carrot Purées

As much for its beautiful purple-red hue and distinctive sweet flavour as its nutritional benefits, the beetroot is my favourite of all winter vegetables, if not of all vegetables altogether. Beet soups are always an attractive addition to any fall or winter meal, as with beet and tomato and orange and beet soups.

I'm not nearly as fond of parsnips ordinarily, but their flavour makes an earthy and almost bitter contrast with beets that makes their pairing a pleasant surprise. In this simple and wholesome soup, both parsnips and carrots are puréed and added to beets separately to create multiple layers of flavour and colour that will warm and please the eyes and palates of your guests.

Roasted Beet Soup with Roasted Parsnip and Carrot Purées

1 cup dried white kidney (cannellini) beans
4 medium beets
3 medium parsnips
3 medium carrots
4 cups vegetable stock
1 cup water
1 tablespoon olive oil
1 onion
2 cloves garlic
1 teaspoon dried thyme
1 teaspoon sea salt, or to taste
fresh ground black pepper

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

Drain and rinse the soaked chickpeas and add to a medium saucepan. Cover with 4 cups of vegetable stock and 1 cup of fresh cold water. Bring to a boil, then turn the heat down to low, cover, and simmer for 1 to 1/2 hours or until the beans are tender.

Meanwhile, preheat the oven to 375°. Trim the vegetables, and wrap the beets, parsnips and carrots separately in foil. Arrange on a baking sheet and roast for 40 to 60 minutes or until the beets are tender when pierced with a fork. Remove from the oven, let cool, and peel the skin off the beets. Cut the beets into coarse pieces and set aside.

Prepare the purées by placing the roasted parsnips and carrots in separate mixing bowls. Mash the vegetables with a potato masher. Add 1 1/2 cup of beans and cooking liquid to each bowl, and purée until smooth with a fork or using a hand blender. Add a little liquid to thin if necessary. Stir in a 1/4 teaspoon of salt in each purée and season with fresh ground black pepper. Set aside.

To make the soup, heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Add the onion and garlic, and sauté for 5 minutes or until the onion is softened. Toss in the thyme, stir once, then add the beets and pour in the remaining beans and cooking liquid from the beans. Raise the heat, bring to a slow boil, then reduce the heat to low and simmer for 5 to 10 minutes.

Remove from heat, and purée the soup until smooth with a hand blender or in a countertop blender. Season with fresh ground black pepper and the remaining salt.

Ladle the soup into bowls and add a large spoonful each of the parsnip and carrot purées to each serving. Serve hot or warm. Serves 4 to 6.

Other winter vegetable recipes you may enjoy:
Creamy Beet Borscht
Mussorie Mung Beans and Winter Vegetables
Oven-Roasted Winter Vegetables

On the top of the reading stack: The National Post

Audio Accompaniment: Symphony #3 by Henryk Gorecki