Caribbean-Style Black Bean & Delicata Squash

As the fresh sweet tastes of summer produce recede each year, I rediscover the delights of winter squashes. Long-lasting and loaded with a big helping of vitamins and minerals, winter squashes are an extraordinarily versatile and flavorful staple in the cold-weather kitchen.

Buttered Mushroom Rice

Rice, mushrooms and butter … three simple and noble foods that combine to make an extraordinarily easy and elegant side for almost any kind of meal. Remove the stems from the dried mushrooms and chop if necessary.

Ginger Molasses Pancakes with Mixed Dried Fruit

I've never been fond of those dry, sticky Christmas Cakes found in grocery stores this time of year, but these simple pancakes have the same festive flair with a much lighter, fluffier and fresher texture. These are perfect for serving up on a cold December morning without having to wait around for the store-bought treats to be set out, and are much tastier and more satisfying besides.

Roasted Beet Soup with Roasted Parsnip and Carrot Purées

As much for its beautiful purple-red hue and distinctive sweet flavor as its nutritional benefits, the beetroot is my favorite 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 flavor here 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 roasted and puréed and then added to beets separately to create multiple layers of flavor and color that will warm and please the eyes and palates of your guests.

Indian Chickpea and Pumpkin Soup

Winter squash soups are a healthy and economical way to comfort and nourish the body and soul during the long cold months ahead. Chickpeas add depth and protein to this colorful and delicious autumn pumpkin soup, enhanced with a zesty Indian seed and spice tempering that will warm and delight your guests. Serve with a whole grain for a complete and wholesome vegetarian meal.

Indian-Style Beet Salad with a Yogurt Dressing

Recently I purchased a copy of Modern Spice by Monica Bhide after reading a mini review at 101 cookbooks. I have now cooked a few recipes from this delightful cookbook and what a taste experience it was. I will be having more to say about this book in the future, but for now, I will note that it has many creative Indian-fusion style dishes for vegetarians and carnivores alike.

My first choice was this earthy and healthy beetroot salad with a creamy yogurt dressing. I served it with a wild mushroom and paneer pilaf.

Indian-Style Beet Salad with a Yogurt Dressing

Recipe by Lisa Turner Adapted from Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen Cuisine: Indian Published on November 12, 2009 A sweet and earthy simple roasted beet salad with a tangy Indian-style yogurt dressing Preparation: 10 minutes Cooking time: 50 to 60 minutes Print this recipe Ingredients: 4 medium beets 2 teaspoons olive oil 1/2 teaspoon fresh ground black pepper 1 teaspoon sea salt 1 tablespoon ground coriander 1/3 cup unsweetened dried grated coconut 3/4 cup whole fat yogurt 1/2-inch piece fresh ginger, minced or grated 1/2 teaspoon sea salt Instructions: Preheat an oven to 425°F. Wash the beets and trim off the ends. In a medium bowl, combine the olive oil, pepper, salt and coriander. Add the beets and toss well so the beets are coated. Wrap the beets in foil and arrange on a baking sheet. Bake for 50 to 60 minutes or until tender when pierced with a fork. Remove from the oven, let cool, and remove the skin. Cut into wedges and arrange in a serving bowl or plate. While the beets are cooking, toast the coconut in a small frying pan over medium-low heat until it darkens a few shades. Set aside. Make the dressing by whisking together the yogurt, ginger and salt in a small bowl. Spoon the dressing over the beets, toss a bit, and garnish with the toasted coconut. Makes 4 servings

Other beet recipes from Lisa's Vegetarian Kitchen:
Roasted Beet and Coconut Curry
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Beet and Feta Salad
Orange and Beet Soup

Pumpkin Cheesecake

I haven't been spending much time in my kitchen of late, but the recent occasion of a friend's birthday was an inspiration to come up with a pumpkin dessert. Not too rich, this crustless pumpkin cheesecake will appeal to those who prefer savory treats, but also enjoy a hint of sweetness from time to time. I highly recommend using homemade pumpkin purée rather than the canned variety. Detailed instructions on how to make your own, along with photos, can be found here. Pumpkin purée also freezes well. I freeze it in 1 cup portions and let it thaw overnight when I plan to use it for a recipe.

Split Pea and Mushroom Soup

As the icy fingers of winter start creeping up outside the window, there is often nothing so warming and comforting as a hot bowl of split pea soup. Plain and simple, or with the added flair of spices, mushrooms and fresh grated Parmesan cheese, this earthy and sweet soup is always a nice way to curl up for the season.

Miso Seaweed Broth with Mushrooms and Carrots

Slowly fermented into a thick and robust paste, soybean miso added to soups is an almost ideal protein for tender tummies. And gently cooked seaweed, carrots and fresh beet green tops combine to make a vitamin and mineral packed broth that's as nourishing and easy to go down as it is fast and simple to prepare.

Wild Rice Chowder with Fresh Coconut and Mushrooms

This cold weather recipe was inspired by a recipe for Wild Rice Chowder found in World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen by Celia Brooks Brown.

Spicy Kidney Beans with Tomato and Yogurt Sauce

Craving kidney beans, I soaked some dried ones and the next day decided to make this variation of the ever popular rajma. I was originally going to use paneer in this recipe, but forgetting to pull a block from the freezer, figured goat cheese would also work well in this tart and hot dish. The resulting fusion-style rajma was a taste experience that was popular with my dinner companions.

Moosewood's Turkish Lentil & Spinach Soup

Red lentils in broth constitutes possibly the most simple and digestible source of much-needed protein for someone recuperating from a stomach flu or whose digestive system is still sensitive. In the case that the patient retains a zest for flavor, a little cayenne and a helping of vegetables provide welcome taste as well as the additional fortification of vitamins and minerals in this quick and easy soup that places as little strain on the cook as on the convalescent.

Roasted Beet and Coconut Curry

Beets are one of my very favorite vegetables and it just so happens they are extremely good for you too. In addition to having detoxifying properties, beets are packed full of vitamins and minerals and are known to reduce inflammation and lower blood pressure. Beets do not get as much attention as they deserve. The only drawback of course is they are rather messy and should be handled with care. You may wish to wear gloves while preparing them, though I find a sink load of dishes usually removes the stains from my hands.

French Lentil Salad with Sweet Corn and Tomato

Sweet corn and tomatoes are two of southwestern Ontario's classic late summer harvests, and both flavors burst through in this fresh-tasting, nourishing and easy-to-make lentil salad. Served with fresh baked bread, this refreshing salad tossed with a zesty dressing is a splendid lunch or light dinner to have outside on a beautiful warm autumn day.

Mung Bean and Vegetable Soup

My regular readers may have noticed that posting has been light here at Lisa's Kitchen lately. I hope to be back to my regular cooking habits and hence blogging frequency too. In the meantime, I share this nourishing soup containing one of my very favorite legumes.

Indian-Style Cream of Cauliflower Soup

Weekdays are often so demanding that quick and simple one-pots quickly become about the only dinners for which I can muster any enthusiasm during the long stretch. But that enthusiasm is still conditional on providing a nutritious, balanced and delicious meal, and I've been quite taken lately with the idea of substituting puréed white beans for cream in blended vegetable soups to pack an added punch of proteins, vitamins and minerals.

Mung and Azuki Beans with Fresh Peas and Spices

Earthy, wholesome and simply comforting, my husband raved about this nourishing dish and encouraged me to share it in this space. Fresh peas are always such a treat and pop delightfully in your mouth when cooked to perfection. Wanting a brief vegan cleanse, I resisted the urge to add paneer cheese — instead, I paired this dish with quinoa with coconut and roasted cashews.

Pomegranate & Blueberry Oat Smoothie

It took a couple of months longer than usual but summer finally washed over southwestern Ontario a few weeks back with a familiar wrenching heat and wringing humidity, reducing otherwise healthy appetites and cooking ambitions to a minimum. And while bodily health might be braced under these circumstances with a cold gin and tonic on the patio, a little food value — no matter how reluctant — is still vital for its maintenance.

Chickpea Flour Curry

I'm still playing catch up and struggling to get back into a routine after coming home from my vacation. I've been revisiting tried and tested staples and turning to easy meal solutions, like this chickpea flour curry. I suspect I'll be spending more time in the kitchen when the fall temperatures set in.

Whole Wheat Blueberry Tea Biscuits with Dried Cherries

Just got back from a whirlwind vacation that I have not yet recovered from. Truly, I need a break from vacationing! Posting will continue on a more regular basis shortly as I am craving nourishment from my own kitchen! Visited some great restaurants but there is nothing quite the same as home cooked meals. I will be catching up with my favorite blogs shortly.

I tend to avoid refined sugars, preferring instead naturally sweet foods, like fruit. For some reason, I don't eat as much fresh fruit as I should, though I snack on dried fruit daily. I suppose I prefer the condensed flavor of dried fruits. Fresh berries are another matter altogether. It is hard to resist the juicy and plump delights just as is, or with a bit of yogurt perhaps.

Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

While I'm usually quite conscious about healthy eating when it comes to meal-planning, I'll often throw the nutrition book pretty much right out the window for the occasional sweet treat or Sunday morning breakfast. Even so, I'm still nagged by the idea of using refined sugar products, particularly when it's avoidable … such as when using fresh sweet fruits. I used to adore fresh strawberries sprinkled with granulated sugar like my mom used to prepare, but I've long since tamed that hyperactive sweet tooth and started reducing the sugar in recipes or finding natural substitutes.

Paneer Mushroom Masala

Paneer cheese and mushrooms are two of my very favorite ingredients, and I can think of few combinations that are as pleasing to me, especially simmered in a spicy tomato based creamy gravy. The addition of freshly ground roasted spices provides a deliciously pungent undertone to this hot dish, while the cashews impart a subtle nuttiness that compliments the earthy mushrooms and the big chunks of fried paneer cheese. Truly, there is a unique burst of flavor in every single bite.

Roasted Corn and Jalapeño Cheese Soup

Unless directed otherwise, peppers mean only one thing to me: hot peppers! And so it should come as no surprise that I should respond to a challenge to use peppers with a hot pepper soup … especially when the challenge should coincide with the first jalapeño peppers to be picked from my garden and the first local corn.

Four jalapeños and a splash of cumin add a subtle and pleasing heat to the sweetness of roasted fresh corn and the refreshing tang of fresh lime juice and cilantro, while puréed pinto beans lend depth and a wholesome nutrition to this light and summery soup. Rounded off with a little sharp jack cheese, this is a delicious and refreshing mid-summer soup for serving outdoors for lunch or as a small evening dinner with a plate of hot brown rice.

Roasted Corn and Jalapeño Cheese Soup

Recipe by Lisa Turner Cuisine: Mexican Published on August 12, 2009 An earthy and zesty jalapeño and jack cheese soup with fresh roasted corn, cumin, lime and cilantro Preparation: 10 minutes Cooking time: 45 minutes Print this recipe Ingredients: 1/2 cup dried pinto beans (1 1/2 cups cooked or 1 14 oz can) 5 ears fresh corn with husks 2 tablespoons olive oil 4 green onions, both white and green parts, chopped 4 jalapeños, seeded and chopped 1/2 teaspoon ground cumin 2 cups vegetable stock small handful fresh cilantro, chopped juice from 1 lime 3/4 cup grated fresh jack cheese 1 teaspoon sea salt, or to taste chili powder for garnish Instructions: Rinse the beans and soak overnight covered in several inches of cold water. Drain and rinse, then add to a medium saucepan. Cover with 3 cups of fresh water 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. Set aside the beans and their cooking liquid. Meanwhile, preheat an oven to 450°F. Place the ears of corn in their husks on a baking sheet. Roast for 30 minutes, then remove from heat and let cool for 30 minutes. Remove the husks and pare the kernels from the ears. Set aside. Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the white parts of the green onion and the jalapeños, and sauté for 2 to 3 minutes. Stir in the ground cumin and continue to fry for another minute. Pour in the beans with their cooking liquid and the vegetable stock. Bring to a slow boil, and add the cilantro along with half the corn. Remove from heat and purée the soup until smooth using a hand blender or in batches in a desktop blender. Return to the stove, turn down the heat slightly, and simmer for 10 minutes. Stir in the remaining corn, lime juice, 1/2 cup of the grated jack cheese and season with salt. Serve hot or warm in bowls, garnished with the remaining cheese and a sprinkle of chili powder. Makes 4 to 6 servings

You will also be sure to enjoy:
Jalapeno Spoon Bread
Jalapeno Cheese Shortbread
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans

Nigella's Fresh Gingerbread with Lemon Icing

It's not often that I make decadent cakes, but for special occasions I can be persuaded to make exceptions and certainly cannot resist a few bites myself. But I am decidedly a savory girl who nonetheless enjoys baking.

The occasion this time was my husband's birthday. It used to be a tradition for him to have gingerbread cake on his birthday when he was a child. The ones he remembers were made with mixes, but whenever possible I make everything from scratch. This recipe, that I adapted from Nigella Lawson's glorious and truly tempting collection How to Be a Domestic Goddess, was especially appealing because it calls for fresh ginger rather than the powdered stuff.

I made several substitutions to match the ingredients I had on hand and it worked out even better than expected. Nigella is indispensable to novice and experienced bakers alike. As an added bonus, this cake — closely related to a brownie really — takes very little time to mix up. If you wish to impress your friends and loved ones, you just can't go wrong with this one.

Black-Eyed Peas with Spices and Herbs

The list of blogs in my google reader grows longer each week. The large number of delightful recipes that I scroll through each day tempts me away from my extensive cookbook selection. One such recipe that inspired a simple but very flavourful and spicy midweek meal was Ann's Black Eyes in a Spicy Curry. I only discovered Ann's blog recently, but already I have bookmarked some of her beautiful creations to try. Thanks to Ann for the inspiration.

Serve this spicy dish with rice or any Indian flatbread.

Black-Eyed Peas with Spices and Herbs

1 cup of black-eyed peas
1 inch piece of fresh ginger, peeled and finely chopped
2 - 3 hot green or red chilies
1 teaspoon of cumin seeds
2 teaspoons of garam masala
1/2 teaspoon of paprika
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne
1/2 teaspoon of dried red chili flakes
1 large tomato, seeded and finely chopped

roughly 1 1/2 inch piece of tamarind

small handful of fresh mint leaves, finely chopped (I used five good sized ones)
1 teaspoon of dried fenugreek leaves (methi)
1/4 cup of fresh parsley, chopped
small handful of dried curry leaves
sea salt to taste

Soak the beans overnight in enough water to cover. Drain, transfer to a pot with 2 cups of water, bring to a boil and reduce the heat to low and cover and simmer until the beans are just tender (roughly 20 - 30 minutes).

Meanwhile, put the tamarind chunk in a small bowl and cover with 1/2 cup of hot water. Let sit for about 30 minutes.

Heat a few teaspoons of oil in a frying pan over medium heat. When hot, add the ginger, cumin seeds and hot peppers to the pan and stir and fry for a few minutes. Now add the garam masala, turmeric, cayenne, paprika and chili flakes to the pan and stir and fry for another minute. Add the tomato and continue to cook, stirring often, for another 5 minutes or so. Add this mixture to the just tender beans, along with the mint, fenugreek leaves, parsley, curry leaves and strained tamarind water (discard the pulp). Cook until the beans are buttery soft - roughly another 15 - 20 minutes. At this point, you may wish to mash some of the beans with an immersible hand blender, or scoop some out, mash and return to the pot. Stir in the salt and serve in small bowls or over steaming hot rice.

Yields 4 servings.

More black-eye pea dishes from my vegetarian kitchen:
Black-Eyed Peas with Fresh Dill
Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce
Black-Eyed Pea Patties
Black-Eyed Peas with Mustard, Cumin and Curry Leaves

On the top of the reading stack: The Good Soldier by Ford Madox Ford

Audio accompaniment: The River Made No Sound by Pan American

Baked Chickpea and Brown Rice Spicy Patties

I've made rice balls on more than a few occasions and plenty of chickpea koftas in the past, but I have never combined chickpeas and brown rice in a baked savory before. But these two pantry staples combine beautifully in these simple and attractive baked patties that are perfect for serving at any time of year. Goat cheese gives them a little tang and a delightful soft creamy texture, lightly cooked peas lend color and sweetness, and of course there's a judicious selection of Indian spices to give them a wonderful gentle kick.

Cream Cheese and Caramel Strawberry Dip

If I had the nerve to mix up more batches of this thick, rich and decadent cream cheese and caramel dip, I might have discovered that it works just as well with fruit like grapes, melon balls or apple slices. Preferring a rather trim waistline however, all I can tell you about the combination of tangy cream cheese and sweet caramel is that it turned the season's first pickings of fresh juicy local strawberries — already a delight by themselves — into an astonishingly luscious and enormously guilty treat. But once a year is enough!

Spicy Sun-Dried Tomato Paste

This fiery paste made with a small number of ingredients is so easy to prepare but just bursting with tomato and chili flavor. It was Nupur who introduced me to the recipe, and ever since I made it to go along with chickpea flour pancakes with crushed peas and cilantro, I was hooked. I prepared a batch to go along with chickpea and brown rice patties.

The serving possibilities are many and varied. You might wish to use it in place of regular tomato paste in your favorite recipes to heat things up. It's especially good as a condiment to go along with baked or fried savories, or mix with your favorite creamy cheese — such as goat cheese or cream cheese — to spread on some crackers.

Cherry Blueberry Muffins

A restless day off with more rain and a craving for muffins. A huge bowl of bright red cherries in the fridge. Plenty to munch on and some to spare for a baked treat.

Musing a few days earlier, the combination of cherry and almonds came into mind. There was some sadly neglected almond flour in the freezer and an unopened jar of almond butter in the cupboard that I purchased a while back to make Ricki's Almond Crusted Root Vegetable "Fries" (soon, as I have been thinking of the possibilities for months).

Turns out cherries and almonds are a winning combination, especially when you toss some blueberries, vanilla and lemon into the mix. The nutty flavour from the almond butter compliments the sweet cherries and blueberries perfectly. This is one of the finest muffin recipes I have come up with to date and they don't contain much sugar either, which is an added bonus. Packed full of luscious fruit, even sugar fiends will be delighted. I might add these are a particularly enjoyable breakfast option.

Cherry Blueberry Muffins with Lemon and Vanilla and Almond

1 1/2 cups of unbleached white flour
1/2 cup of almond flour
2 teaspoons of baking powder
1/8 teaspoon of baking soda
1/4 cup of sugar
2 teaspoons of lemon zest
1/2 teaspoon of sea salt
1 cup of yogurt (I used goat milk yogurt)
2 eggs
1 tablespoon of lemon juice
2 teaspoons of vanilla
4 tablespoons of almond butter
1 cup of pitted cherries, roughly chopped
1/2 cup of blueberries

Grease twelve regular sized muffin cups well with butter or oil.

In a large bowl, combine the flours, baking powder, baking soda, sugar, lemon zest and salt. Make a well in the center of the ingredients and set aside.

In another bowl, combine the yogurt with the lemon juice. Add the eggs, one at a time, whisking well after each addition. Now add the vanilla and almond butter and whisk until well combined. Pour this mixture into the dry ingredients and stir just to combine. Gently fold in the cherries and blueberries.

Divide the batter evenly into the prepared muffin cups and bake in a preheat 350 degree oven for 20 - 25 minutes, or until a cake tester or toothpick comes out clean. Leave the muffins in the pan for 10 minutes and then transfer to a wire rack to cool.

Yields 12 berry filled muffins.

More berry muffins from Lisa's Vegetarian Kitchen:
Blueberry Goat Cheese Muffins
Blueberry Cornmeal Muffins
Raspberry Cornmeal Muffins

On the top of the reading stack: Green Hell: How Environmentalists Plan to Ruin Your Life and What You Can Do to Stop Them by Steve Milloy

Audio accompaniment: Diamonds on the Inside by Ben Harper

Quinoa with Coconut and Roasted Cashews

Quinoa is a highly prized grain in my household, as much for its nutritional value as its delightful nutty taste and fluffy texture. It's as easy to prepare as rice, and indeed, could readily be substituted in many recipes. Soon, I will make lemon quinoa with roasted cashews; in fact, I'm not sure why I haven't thought of this combination before.

This preparation is an Indian-style dish that is only slightly adapted from A2ZVegetarian. It's an ideal way to incorporate grains into a summer meal and can be served alongside beans and vegetables for a satisfying, wholesome and well-balanced vegetarian dinner.

Quinoa with Coconut and Roasted Cashews
Adapted from A2ZVegetarian

1 cup of uncooked quinoa
1/3 - 1/2 cup of roasted cashews
2 teaspoon of oil
1 teaspoon of black mustard seeds
1/2 teaspoon of asafoetida powder
3 - 4 green chilies
4 teaspoons of urad dal, rinsed
small handful of dried curry leaves
1 cup of dried coconut
sea salt to taste
fresh cilantro or parsley or garnishing (optional)

Rinse the quinoa well in a fine mesh strainer and soak overnight in two cups of water. Bring to a boil, reduce the heat to low and cover and cook until the water is absorbed and the quinoa is light and fluffy - roughly 20 minutes. Set the quinoa aside.

In a frying pan, heat the oil over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Add the asafoetida, urad dal, chilies, and curry leaves to the pan. Stir and fry for a few minutes, or until the urad dal begins to brown.

Now add the coconut to the pan and stir continuously for a few more minutes until the coconut begins to brown. Add this mixture to the cooked quinoa, along with the roasted cashews and a bit of salt and toss to combine. Garnish with cilantro or parsley if desired.

Serves 4-6.

More quinoa recipes from Lisa's Vegetarian Kitchen:
Breakfast Quinoa Porridge
Quinoa Oat Croquettes
Quinoa with Sun-dried Tomatoes and Corn
Quinoa Soup with Corn

On the top of the reading stack: Green Hell: How Environmentalists Plan to Ruin Your Life and What You Can Do to Stop Them by Steve Milloy

Audio accompaniment: An Accidental Memory In The Case of Death by Eluvium