Curried Red Lentil Soup

Modest cook that I am, I must say this must be one of the best lentil soups I have ever prepared. Easy to prepare, this dish is a good choice for a mid-week meal or anytime for that matter served with rice or an Indian flatbread. Slightly smoky, spicy and creamy, this healthy blend of ingredients is warming and won't fail to tickle your taste buds.

Buttermilk Cheddar Biscuits

My regular readers will know how much I enjoy making various types of biscuits. My latest attempt were these moist buttermilk and Cheddar biscuits with a golden brown top. Savory biscuits such as these ones make a nice treat for lunch and an ideal accompaniment with most any meal and would certainly be a welcome addition to the Christmas table. Easy to prepare and very filling, the only drawback is the amount of dishes and clean up after you are done baking, but I can assure you it's worth the effort. If you don't have buttermilk on hand, simply add 1 tablespoon of vinegar or lemon juice to a measuring cup and add enough milk to measure 1 cup. Let sit for 5 minutes. Any remaining soured milk that is left over will keep in the fridge for three or four days.

Green Bean and Borlotti Bean Risotto

My photos here do not do this dish justice. A creamy combination of arborio rice, romano beans, crunchy green beans and Parmesan cheese is a perfect remedy for a diner who is suffering from a lack of appetite. A complete meal on a plate, it is worth the effort of stirring frequently to achieve your desired consistency. Consider serving with a salad, such as my famous vegetarian Caesar salad or perhaps with Bengali-style potatoes.

Chickpeas with Mushrooms

The first recipe I ever tried from At Home with Madhur Jaffrey was this spicy chickpea and mushroom dish. Well, how could I resist combining chickpeas and mushrooms when they are two of my very favorite ingredients and they pair so well together. This Indian-spiced dish can be served as is but I decided that I liked the idea of presenting it in a wrap topped with yogurt and a sprinkling of hot sauce. I adapted the recipe slightly, but generally stuck to Ms. Jaffrey's instructions. For an extra special mushroom treat, serve with a generous portion of mushroom curry as a side.

Spicy White Cheddar Shortbread Crackers

Shortbread is a treat anytime of year, but it has long been a tradition to serve this delicacy at Christmas, usually as a treat sweetened with jam. This year, my taste for savory and spicy drew me immediately to these chipotle and white Cheddar shortbread crackers. Light and buttery with a wonderful cheese flavor and a perfect piquancy from habanero powder — I didn't have chipotle on hand — my husband and I couldn't stop eating them as soon as they had cooled down! Very highly recommended for entertaining at this time of year, or for a snack if you're not so inclined to share! Although the recipe makes about 30 crackers, they're so light that they'll disappear much faster than you would expect — do double or triple the recipe if there's going to be more than a handful of people, and if there are any left by any chance they will keep in a tightly sealed container for up to a week.

Spicy Mixed Dal Soup

There is very little that is more comforting for the chilly weather than a combination of mixed dals combined into a thick nourishing soup with warming spices. Quick and easy to make, with the delight of sweet tamarind in the mix, those who enjoy Indian creations will not be disappointed.

Potato Cauliflower Soup with Brown Rice

So simple but so comforting, this steaming bowl of thick and creamy potato soup is just perfect for a chilly winter day — so much so that when it's simmering on the stove it's really all I want for supper. But potatoes, onions and milk don't quite cut it as a meal proper, so I often treat potato soup as a base for adding other complementary nutrients and flavors without compromising the simplicity and comfort that makes its appeal, as with this soup, in which cauliflower and brown rice lend a hint of elegance and a lovely bit of sweetness and nuttiness to the wonderful flavor of the potatoes, as well as a healthy portion of extra vitamins, minerals and dietary fiber.

My Legume Love Affair - The November Edition - 29

It is a pleasure to display a wonderful array of legume recipes this month. My dear friend Susan of The Well Seasoned Cook offered me the opportunity to host MLLA for November. Lots of healthy and tasty vegetarian recipes to choose from here. A big thanks to Susan for organizing this event and thanks to all who submitted their recipes. The random draw has taken place and Tanvi of Sinfully Spicy is the lucky recipient of a six-bag assortment case of dried beans from Hurst Beans and a choice of a cookbook or food related book from Amazon for up to $15.00US. Congratulations Tanvi and your Cornmeal Crusted Black Beans & Green Gram Cutlets will be gracing my table soon.


Shundal
from Bird's Eye View, of Food and Laughter located in Gurgaon, India. There is no picture of this dish, but it sounds lovely and she shares this darling picture of dolls instead.


Thai Coconut Curry Lentil Soup
from Jeanette's Healthy Living located in Conneticut, US. This spicy and pretty soup is pure comfort food indeed.


Cranberry Bean Mole with Roasted Butternut Squash
from Janet of Taste Space, located in Toronto, Ontario, Canada. A gorgeous dish that is just perfect for the cool weather.


Vegetarian Shepherd's Pie
from Samantha, located in Ottawa, Canada, and though she does not have a blog, she has kindly submitted this delicious recipe containing lentils and lots of delicious veggies. The photo has been contributed by Susan.


Tofu Tikka Masala
from Denny of Oh Taste n See, located in Seattle, WA, US. This lovely curry dish would certainly be heavenly alongside the Oats Roti that was served with this tempting creation.


No-oil Mattar Paneer
from Priya of Enveetu Kitchen located in Sharjah, UAE. One of my favorite Indian dishes and as far as I am concerned, you can never have enough recipes for this delightful dish.


Wild Rice and Lentil Soup
from Claire of Chez Cayenne located in Houston, Texas, US. Such a flavourful and warming combination of ingredients.


Mashed Tapioca with Sprouted Green Peas and Coconut
from Swathi of Zesty South Indian Kitchen located in Texas, US. Served with rice, enjoyed for breakfast, lunch, dinner or as a snack, this is truly a treat.


Dhokla/Steamed Gram Flour Cake
from Anu of Truth Personified, located in Los Angeles, US. Made from scratch and inspired by her mom, this creation is unique and oh so tempting.


Spicy Chickpeas with Ground Pomegranate Seeds
from Lisa of Lisa's Kitchen, located in London, Ontario, Canada. Lots of spicy goodness in this dish.


Cinnamon Spiced Chickpea & Sweet Potato Salad
from Megha of Live to Eat, located in India. Healthy, tasty and such a treat for any vegetarian or carnivore.


Sambar Vegetable Soup
from Tigerfish of Teczcape - An Escape to Food, located in California, US. South Indian creations such as this are irresistible, especially with mung beans.


Sambar (Lentil and Vegetable stew)
from Akheela of Torviewtoronto, located in Toronto, Ontario, Canada. This lovely dish featuring toor dal and lots of spices is sure to please those who enjoy Indian food as much as I do.


Eggplant Rice
from Akheela of Torviewtoronto, located in Toronto, Ontario, Canada. Tamarind and split legumes are combined here with rice and eggplant for a most nourishing meal.


Eggless Pumpkin Pancakes with Cinnamon with Chickpea Flour
from Graziana of Erbe in Cucina, located in Italy. These lovely pancakes will surely please the palate.


Yam, Black Bean and Amaranth Burritos
from Janet of Taste Space, located in Toronto, Ontario, Canada. This creative dish could not fail to please, and the presentation is simply divine.


Black Bean and Tomato Quinoa Salad
from Janet of Taste Space, located in Toronto, Ontario, Canada. Quinoa combined with black beans is a delightful and healthy dish.


Mung fudge (Ashoka halwa)
from Sowmya of Vegetarian Cultural Creatives located in Indiana, USA. This south Indian sweet is often served at weddings. I'd be sure to enjoy this for any occasion.


Dahi Gujiya-Stuffed Lentil Dumplings In Yogurt Sauce
from Tanvi of Sinfully Spicy, located in USA. Urad dal shines here, especially topped with tamarind chutney.


Peanut Jaggery Balls
from Priya, of Enveetu Kitchen, located in Sharjah, UAE. Such a delightful treat that could be enjoyed on any occasion.


Rajma Cutlet
from Priya of Enveetu Kitchen, located in Sharjah, UAE. Sprouted kidney beans are transformed into a delicious crispy starter.


Quinoa, Chickpea and Fennel Salad
from Vanessa of Sweet Artichoke, located in Switzerland. Quick to prepare, this dish is certainly a complete meal in itself.


Warm Autumn Three Bean Salad,
from Apu of Annarasa - Essence of Food, located in USA. This warming salad is perfect for autumn weather, especially served with soup and freshly baked bread.


Mexican Rice Salad
from Johanna of Green Gourmet Giraffe, located in Melbourne, Australia. This spicy Mexican inspired dish would be most perfect for a picnic indeed. I am flattered that Johanna based her recipe on my Brown Rice and Two-Bean Salad.


Pumpkin, Black Bean and Leek Chilli
from Mango Cheeks of Allotment 2 Kitchen, located in West of Scotland. Lots of chilies in this spicy dish and I certainly could not resist a bowl that includes pumpkin, black beans and borlotti beans.


Quick and Spicy Tomato Soup
from Chaya, of Comfy Cook, located in New York, USA. Cannellini beans shine here with marinara sauce and veggies. Certainly worth going back for seconds.


Quinoa Twice Cooked
from Chaya of My Sweet and Savory, located in New York, USA. Black beans go along nicely with nutty quinoa and tomatoes in this dish.


Green Tuvar Ghassi/Lilva Gassi/Curry
from Veena of Veg Junction, located in India. This dish with fresh tuvar was inspired by a dish her mom often makes.


Black Bean Chili
from Honey Bean of Bee and the Fruit in the Kitchen located in USA. This delicious chili is not only pretty but quite tempting too.


Mung Beans and Buckwheat Groat Soup with Leek and Salvia
from Bril of Brilblog, located in Valsorda on Garda Lake Italy. Some of my favorite foods are in this dish that is a complete meal in itself.


Cornmeal Crusted Black Beans & Green Gram Cutlets
from Tanvi of Sinfully Spicy, located in USA. This baked cutlet with a cornbread crust is certainly healthy and how could I resist?


Penne Pasta with Lentil Sauce from Jayasri
of Cooking is Divine, located in the United Kingdom. Brown Lentils really fill out this easy to prepare dsh.


Fava Bean Dip (Gluten-Free, Vegan, Low-Glycemic, Nut-Free, Soy-Free)
from Valerie of City Life Eats, located in Washington, DC, USA. Fresh fava beans are used in this dip that is surely worth the time it takes to make.


Tomatillo Peanut Kuzhambu
from Denise of Oh Taste n See, located in Seattle, WA, US. This colorful spicy dish was originally a korma.


Akara - Nigerian White Bean Burgers
from Susan of The Well Seasoned Cook, located in New York, US. This traditional African dish includes habanero peppers and is fried in a healthy red palm oil. Serve as a veggie burger or over a bed of salad greens with your choice of garnish.


Lentil and Wild Rice Pilaf
from Matt of Hurst Bean Blog, located in the US. Garlic and herb flavoured lentils are combined here with the sweetness of dried cranberries, crunchy nuts and wild rice. Quick to prepare, this dish would be a lovely side addition to any meal or even as a meal in itself.

Priya of Mharo Rajasthans's Recipes will be hosting the December edition of MLLA.

Spicy Mung Beans with Tomato and Onions

Though my favorite bean is probably chickpeas, mung beans are a close second. The addition of fresh tomato and un-fried onion and green chilies add a nice crunch to this spicy dish. I have adapted the recipe from 1,000 Indian Recipes by by Neelam Batra. This extensive collection of delights was a gift from my dear friend Susan. As I noted before, this cookbook is not strictly vegetarian, but there are lots of vegan and vegetarian ideas for spice blends, condiments, starters and snacks, soups, salads, vegetables dishes, paneer, legumes, curries, breads, desserts and beverages. I particularly enjoy the wide range of recipes from various regions of India.

Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

It's no secret to my friends or to regular readers of this blog that I consider quinoa to be an absolutely essential staple grain in anyone's kitchen and diet. As simple to cook and as versatile an ingredient as ordinary white rice, quinoa's light and fluffy texture and a delicately sweet and nutty taste make it a treat on any plate even on its own. But it's an almost perfect balance of essential amino acids and proteins — rare in the plant kingdom — that make quinoa such an important food, especially for vegetarians. You just can't lose.

Brown Rice and Two-Bean Salad with Chili-Lime Dressing

Years of being a vegetarian have taught me the basic essentials of a balanced meal: in rough proportion and description of value, a serving of legumes and whole grains for proteins, minerals and essential fatty acids, and a serving of fresh vegetables for vitamins and fiber, with a few good fats from whole dairy products or olive oil thrown in.

Santa Fe Scones

There are very few things that please me as much as cooking up a nice dinner for valued family members. Scones are always such a comfort food and I served up these spiced cheese biscuits with a little Mexican flair with macaroni and paneer cheese with spinach as a special treat for my Dad and his sweet girlfriend, my good friend Andrew, and of course my husband. Much more nourishing than take-out, and usually much tastier. And moving around in my kitchen helps to keep me warm in these chilly autumn days — I'm okay with that!

Spicy Chickpeas with Ground Pomegranate Seeds

My regular readers will have noticed how much I enjoy cooking with chickpeas. I do believe these buttery soft beans are my favorite legume and honestly, I am rather lucky if I have enough left over after they are cooked and waiting to be included into the dish I am preparing. I just so love to nibble on these delightful garbanzos fresh out of the pot.