Eggnog truffles

The eggnog flavor, here transformed into truffles (a very easy recipe that does not call for many ingredients) has already been around my kitchen in cookie, crème brûlée and ice cream form; I loved each and every one of the twists on that classic holiday flavor and maybe, if there’s still time, I will also try Flo Braker’s eggnog pound cake.

Another twist on a classic I adore is Eric Prydz’s “

Chana Saag (Chickpea and Spinach Curry)

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 (Chickpea and Spinach Curry)

Recipe by Lisa Turner Cuisine: Indian Published on December 13, 2011 A rich, creamy and flavorful Indian-spiced chickpea and spinach curry — a wonderful meal for special guests Print this recipe Ingredients: 1 cup dried chickpeas 1/2 cup chickpea flour 2 teaspoons olive oil 1 small onion, chopped 1 small clove garlic, crushed 3 - 4 fresh green chilies, seeded and minced 1-inch piece ginger, minced 1 teaspoon ground cardamom a few cloves 1 teaspoon turmeric 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds 2 teaspoons ground coriander 1-inch piece cinnamon stick 2 dried whole red chilies 1/2 teaspoon cayenne 1/2 teaspoon asafoetida dash of chili powder generous handful of dried curry leaves 1 pound spinach, washed and trimmed 1 large tomato, chopped 2 teaspoons garam masala 2 cups plain yogurt, whisked 1 teaspoon sea salt Instructions: Rinse the chickpeas under cold running water and soak overnight in several inches of cold water with a little yogurt whey or lemon juiced added. Drain the chickpeas, transfer to a heavy-bottomed pan, and cover with several inches of fresh cold water. Bring to a boil, cover, and simmer for 1 1/2 hours or until the chickpeas are buttery soft. Drain and set aside. Meanwhile, dry roast the chickpea flour in a pan on medium-low heat, stirring or tossing frequently, for 5 - 10 minutes or until the chickpea flour has darkened a shade or two and is fragrant. Heat the olive oil in a large pot over medium heat. When hot, stir and fry the onions for 6 - 8 minutes or until golden brown. Now add the fresh chilies, garlic and ginger and stir and fry for a minute or two. Toss in the ground cardamon, cloves, turmeric, cumin seeds, fenugreek seeds, coriander, cinnamon stick, dried chilies, cayenne, asafoetida and chili powder. Stir and fry for a few minutes. Now add the curry leaves, stir and pack in the spinach and cook until it is wilted. Add the chickpeas and the tomato and cover and simmer for a few minutes. Next mix in the garam masala, whisked yogurt and dry-roasted chickpea flour. Take care to stir often for 5 - 10 minutes. Add the salt, stir, remove the cinnamon stick and serve on a bed of hot fresh white rice. Makes 4 - 6 servings

Other chickpea recipes you may enjoy from Lisa's Vegetarian Kitchen:
Baked Paneer and Chickpea Cutlets
Chickpea Flour Curry
Chickpea and Quinoa Salad with Lemon and Tahini
Chickpeas in a Spicy Mint Sauce

On the top of the reading stack: Plenty

Audio Accompaniment: Vladislav Delay

Gluten-Free Dietary Advice

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 easier to digest. Thankfully there are lots of options for those who cannot tolerate gluten and they don't have to sacrifice flavor, taste or nutrition either. Even treats can be enjoyed and markets and restaurants are finally offering up delicious alternatives. Many good quality breads are available without preservatives and wheat. Though often denser in texture, I really prefer these breads though I can eat almost anything without a face.

There are plenty of gluten-free grains that are digestible such as quinoa, rice, millet, gram flour (besan or chickpea flour), buckwheat, corn and teff which can be used as substitutes for wheat flour and consumed as side dishes or for breakfast. Oats may also be consumed, though there is some controversy whether or not oats are acceptable and it seems it would depend on the individual and whether cross-contamination occurs during processing of the oats. Oats should be pure and uncontaminated. It is important to check labels when buying processed food, but sometimes the labels are not always accurate unfortunately, so it is best to go with a trusted grocer and avoid processed foods as much as possible.

Other important sources of gluten-free foods include beans and legumes, the grains I have mentioned above and natural sources of sweeteners such as honey and sugar, such as xylitol. Fruits, vegetables, meats and most dairy products are also a healthy choice that won't upset the system. Most oils are also suitable and healthy for those afflicted with celiac disease. Feel free to spice up your dishes too.

I will offer up a few of my own gluten-free recipes to my readers:
Gluten-Free Honey, Lemon, Poppy Seed Cake
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Makki Di Roti (Griddle Cooked Corn Bread)
Spicy Quinoa Nut Loaf
Quinoa Soup with Corn

Some resources you may want to check for more information and recipes for those suffering from gluten-free allergies:
Diet, Desserts and Dogs
Gluten-Free Goddess
Simply Sugar and Gluten-Free
Wheat Free Meat Free
Foods that are gluten-free

Chocolate ginger crinkle cookies and movies I cannot wait to watch

In my world, there is no such thing as too many cookies, especially at this time of the year – therefore, my baking spree included these crinkle cookies (along with the almond spice wafers).

On a different note, have you seen this poster? Absolutely amazing – I have the feeling that a masterpiece is coming (as if I did not have enough to long for already). :)

Chocolate ginger crinkle cookies

Christmas Entertaining Ideas

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 myself, or families who have one or more vegetarians, have had to forgo or add to earlier Christmas food traditions out of necessity. But this should be considered no loss as Christmas traditions have always grown throughout generations of family. One of the purposes of this food blog has always been to show that vegetarian food can be a rewarding experience, not just for everyday eating but also for the most important occasions. I hope that those of you who have followed me through the years can agree, and I hope that you will find an idea in these posts that will add to your own holiday eating and entertaining experiences. Most of all, I hope that each and everyone one of you — old friends and newcomers — have a very warm and blessed Christmas.

Nigella's Christmas Pavlova Like an enormous roasted marshmallow with a thick crispy caramelized-sugar exterior surrounding a light and creamy meringue, pavlovas have the same lumpy and carefree charm of appearance, sweetness and ease … or a charm that is actually improved by a jaunty slathering of whipped cream and a reckless scattering of fruit on top.

Lisa's Famous Christmas Rum Balls A Christmas classic, these rum balls disappear in moments once they're served. Somewhat like truffles, but with a smooth chocolate interior flavoured with crushed vanilla wafers and — of course — rum. A dark Jamaican rum will add extra intensity to the taste. Crushed hazelnuts or macadamias can be substituted for the vanilla wafers for a nuttier sensation.

Tropical Fruit Christmas Fruitcake Dark, rich, chewy and moist, this may be the best Christmas fruitcake you've ever had. Quality dried pineapples, lychees, mangoes, golden raisins and coconut, fresh cut citrus peels, and a splash of island rum — this fruitcake only improves with age. This year you can pass around a fresh and beautiful fruitcake, instead of all those fruitcake jokes that usually get passed around at this time of year.

Tropical Christmas Steamed Pudding The plumpness and fresh vibrant flavours of dried tropical fruits are the star qualities of this steamed Christmas pudding. Any kind of dried fruit that strikes your fancy can be used, but a mixture of tropical fruits — mangoes, papayas, pineapples and bananas — will let you imagine you and your family are sitting on a sandy island beach at Christmas-time surrounded by warm tropical breezes.

Eggnog & Rum Winter Spiced French Toast The perfect wake-up on a Christmas morning, the scent of eggnog combined with the gentle hints of rum and winter spices wafting through the kitchen might just give these breakfast treats priority over the presents under the tree this year.

Ginger Molasses Pancakes with Mixed Dried Fruit These simple pancakes have the same festive flair as Christmas fruitcakes but with a much lighter, fluffier and fresher taste and texture. Perfect for serving up on a Christmas morning with some warmed maple syrup without having to wait around for the store-bought treats to be set out.

Rum & Ricotta Fritters Christmas mornings are the perfect time to put on a pot of hot coffee and stir up a batch of these simple little rum and ricotta fritters — light, airy and golden like the day to come, and just like little pieces of the fluffiest and most delectable pancakes you can imagine. Dusted with icing sugar or dipped in maple syrup or a warm spiced chocolate sauce, the memory of the scents and flavors will linger gloriously in your nose and mouth for hours.

Spiced Pumpkin Waffles These light and fluffy waffles practically spring out of the waffle iron and onto the plate. The heavenly aroma of baked pumpkin and spices dressed with a little warmed maple syrup makes the most fragrant and delicious Christmas breakfast imaginable. Best of all, the aroma lingers through the house for hours to keep the festive cheer in the air.

Mushroom Nut Roast in Golden Puff Pastry Rich, hearty, earthy and delicious, this flavorful and gorgeous mushroom nut roast wrapped in a golden puff pastry is the centerpiece of any Christmas dinner, vegetarian or otherwise. Loaded with quinoa, different kinds of mushrooms and nuts, sun-dried tomatoes and plenty of spices and seasonings, it's extraordinarily nutritious as well, but you won't have to mention that to your guests to get them to finish it off.

Vegetarian Mushroom Bourguignon It is often said that mushrooms are the meat of vegetarians, and after eating this mushroom bourguignon you just might be convinced yourself. Tender chunks of plump portobellos and chewy dried lobster mushrooms are simmered into a rich, thick and fragrant sauce highlighted by a robust red wine and served over a bed of steaming egg noodles. Even your carnivorous guests won't miss a thing.

Tuscan Bean & Pasta Soup with Fresh Rosemary Fragrant and colorful, this simple but rich and flavorful bean and pasta soup will satisfy your guests in so many ways, from pleasing their tastes and filling their stomachs, to warming their bodies and cheering their souls. This soup is always a winner.

Scalloped Potatoes with Best-Ever Mushroom Sauce Scalloped potatoes are a tradition at many Christmas tables, and these soft, creamy and buttery potatoes get a special treatment worthy of the occasion with generous layers of a tangy and aromatic mushroom sauce that I maintain is simply the "best ever".

Almond spice wafers

Last Saturday I set out to bake a batch of cookies for my coworkers – after all, I needed to use one of my birthday gifts for the first time; being in a Christmas mood I chose these almond spice wafers. After making the dough – quite quickly, I might add – I placed the cylinder in the freezer and went to the movies. As usual, a visit to IMDb was made upon returning home and what a surprise it

Mushroom, Lentil and Barley Soup

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 into your diet, especially whole grains and legumes and of course fruits and vegetables. Check your Body Mass Index (BMI) here to see how you are doing. It is a well known fact that excess weight increases the chances of heart disease, diabetes, osteoporosis, high blood pressure and back problems, to name just a few of the hazards of excess weight. Exercise and a healthy diet are of upmost importance.

Mushroom, Lentil and Barley Soup

Recipe by Lisa Turner Published on December 7, 2011 A warm and nourishing winter comfort soup loaded lentils, barley, vegetables and mushrooms Print this recipe Ingredients: 1 tablespoon olive oil 1 medium onion, chopped 1 clove garlic, minced or crushed 1/4 teaspoon dried red chili flakes 1/4 teaspoon curry powder 1/8 teaspoon dried thyme 12 oz. white mushrooms, sliced 1 large carrot, sliced 1 large potato, chopped 1 celery stalk, chopped 3/4 cup dried green lentils, rinsed 1/2 cup pearl barley, rinsed 5 cups water or vegetable stock 1 bay leaf 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: 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 2 minutes or until the onion just starts to turn translucent. Toss in the chili flakes, curry powder and thyme, and stir once to coat the onions. Turn up the heat to medium-high and add the mushrooms with a 1/4 cup of the water. Sauté for 5 minutes, then add the carrot, potato and celery, and sauté for 2 - 3 minutes. Stir in the lentils and barley, pour in the water or vegetable stock, and add the bay leaf. Bring to a low boil, then reduce the heat to medium-low, cover, and simmer for 20 - 30 minutes or until the vegetables, lentils and barley are tender. Remove from heat, discard the bay leaf, and season with salt and pepper. Serve hot. Makes 6 servings

Other warming soups from Lisa's Kitchen:
Beet, Barley and Black Bean Soup
Sweet Potato Squash Soup with Pinto Beans and Chard
Chickpea and Cabbage Soup
Indian-Style Split Pea Soup

On the top of the reading stack: cookbooks

Audio Accompaniment: Trentemoller