Indian Tamarind, Carrot and Coconut Soup

Addicted as I am to cookbooks, my most recent obsession is Silk Road Cooking by Najmieh Batmanglij. Such a lovely gift to receive from my dear friend Susan. Absolutely stunning pictures and commentary, along with 150 recipes that vegetarians will be drooling over. I have already bookmarked several dishes to try and I am sure this will become a treasured addition to my collection. I know my dining friends have been wowed by the results so far.

Surely this could be a coffee table book, but most importantly, the recipes are top notch and a visual feast adorned with artworks and extensive history. From China to the Middle East, this wonderful book compiles unique but accessible creations that will have you craving for more. A book to sit down with and read and a trusty book to cook from. Salads, soups, eggs, rice, fruit and vegetables, pasta, pizza, breads, pastries, desserts, beverages and preserves will certainly make your vegetarian tummy happy and also the tummies of your more carnivorous friends. Good energy certainly goes into the selections contained in this book. Definitely an enchanting experience in so many ways. Highly recommended from my vegetarian kitchen.

This tangy and spicy vegetable and tamarind soup was adapted by me, as I can never resist adding my own touches. I used carrots instead of the squash and included some green beans that I did not want to go to waste and also added some sun-dried tomatoes for an extra tangy-ness. I suggest you use the soaking liquid from the sun-dried tomatoes as it is like gold and imparts a nice flavor to this creamy, warming and nourishing soup. Serve with rice for a delicious and balanced meal.

Cheese Potato Puff with Dried Mushrooms

If you are looking for comfort food, this classic dish is recommended, especially during cold months. Warm up the kitchen and your tummy with this rather decadent mixture of potatoes and cheese. It reheats well, so if you don't feel like cooking for a few days, you will have plenty of nourishment on hand. Serve with a leafy green salad and some cornmeal johnny cakes for an especially filling and satisfying meal. Be sure to shop for the best quality cheese you can find. Mushrooms are optional but highly recommended, adding an extra and desirable earthly flavor to the dish. Do consider using fresh sautéed mushrooms in place of the dried variety if desired.

Spicy Lentil Quinoa Nut Loaf

Vegetarian cooks are often challenged when it comes to serving their most voracious carnivorous friends. I can assure you this loaf will go over well and your diners won't miss the meat, even though combined are lentils, quinoa and toasted cashews along with some spice, and no animals. My husband never eats meat at home as I can't stand the smell and will not tarnish my cookware with dead carcass. He was most delighted as this dish reminded him of meatloaf. Indeed, he declared that he liked this vegetarian version better than the traditional ones. Serve with a dollop of salsa, sour cream or ketchup.

Cornmeal Johnny Cake

This oven-baked cornbread comes from Muffins & More by Jean Pare. The book was a gift from my Mom and it has proved to be a valuable reference tool for quick breads for many years and was one of the earliest additions to my cookbook collection that has grown to be quite extensive over the years.

Indian Mixed Vegetable Soup — Contemporary Style

Bliss in a bowl. Really. Creamy, packed full of nutrients and filling besides, especially when paired with roti, salad and a fulfilling dal dish, this soup is a gem on any menu. Suggested menu to share with guests would be besan rotis, cracked black pepper rice, a leafy green salad and toor dal palak. You simply cannot go wrong with hot vegetable soup, especially when the wind is blowing directly into your work space. I need my fresh air, but oh, I am not especially smitten with the cold blast that envelopes me.

Ancient Roman Cheesecake

This is a rather whimsical recipe, but one I stumbled across many years ago in a book on ancient Rome, and finally got a round to making to get a small and apparently authentic "taste" of the times. Although the vanilla is admittedly a more modern addition, ricotta cheese is certainly no modern invention. Ricotta is believed to have been around since the time of the Roman Republic where milk whey was cooked twice (Latin: recocta, or "cooked twice") to curdle into soft cheese. This is no ordinary cheesecake as we've come to think of them, but an incredibly rich and dense cake drenched in honey. Very easy to prepare, these cakes are filling and sweet, and should appeal to your guests' curiosity when you tell them what you're making.

Besan Roti

One of my favorite Indian creations are flat breads. As I tend to eat at home and rarely order out or dine at restaurants, I decided it would be fun to make some homemade rotis. Once again, I had a sous chef to help me out in the kitchen and we enjoyed the meal with some friends. The dough was very easy to work with and the process was a bit time consuming, but worth the effort. I served these with a spicy mung bean dish and some buttered basmati rice.

Mixed Green and Radicchio Salad with Balsamic Rosemary Dressing

An excellent green salad will present your diners contrasts in both color and flavor to enjoy. Fresh chopped radicchio and yellow or orange bell peppers add an obvious visual appeal to peppery leafy greens like arugula, chicory or spinach, while lending an inviting contrast of warm bitter and sweet tastes at the same time. Top it off with an assertive and sharp balsamic, mustard and rosemary dressing and you've got all the ingredients for a fresh salad that will delight everyone.

Pasta with Marinated Tempeh and Goat Cheese

This is a hearty pasta dinner that will satisfy the appetites of anyone, vegetarian or otherwise. Tempeh cut into strips and marinated in a salty and zesty mustard sauce provide the robust "meat" experience served over a bed of fresh cooked pasta tossed with plenty of cheese. No one will go hungry when this is served up, and no one will even try because it is so delicious.

Rice Muffins

Looking for a way to use up leftover rice? Try these savory gluten-free muffins that smell just heavenly as they are baking, almost like cookies. These muffins make for a delightful quick breakfast, light lunch, or an accompaniment to dinner. I served them with a simple mung bean soup to balance out the meal. Packed full of goodness and easy to prepare, these should be a weekly staple on your menu. Raisins can be used instead of the cranberries if desired. Next time I make them, I am going to add some cornmeal in place of a bit of the rice flour.

Spicy Tamarind Black Beans

The dried pulp of the tamarind fruit has a refreshing sour and slightly sweet tang that tempers and lends wonderful depth to spicy foods. Easy to prepare and use, the widespread use of tamarind in south Indian cooking gives many of the region's dishes a characteristic hot and sour taste as well as a lovely fragrance that invites the palate and prepares the appetite for an authentic, warming and delicious eating experience. My guests and I were tantalized by the aromas of this spicy tamarind black bean dish as it simmered on the stove, eager to see it finished, and delighted to find that the flavors matched the expectations.