Baked Apple-Blueberry Oatmeal Breakfast Pudding

Rolled oats baked with cinnamon and nutmeg, apples, blueberries, almonds, and whole fat yogurt and milk! Yes, this simple breakfast pudding is not only as delicious as it sounds but it's also a power-packed way to start your day with an energy-rich helping of protein, fats and fiber in addition to a healthy dose of antioxidants, vitamins and minerals too.

Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas

This interesting and somewhat rich curry is inspired from 660 Curries by Raghavan Iyer. Surely this book is on my list of top five essential Indian cookbooks you must own. There are so many post-it notes adorning the pages that the book has become even thicker than when I got it. This is a much treasured source of inspiration in my kitchen. Traditional recipes with a bit of a spin that are easily followed, with helpful tips and easily accessible ingredients for both novice and experienced cooks alike. As much as I adore cookbooks that have that "coffee table book" presentation, this is a staple book if you want ideas for easy weekday meals or want to make something a little more complicated when you are having guests for dinner or just feel like spending more time in the kitchen.

Spicy Mixed Dal

Don't be intimidated by the long list of ingredients for this dish. It really is easy to prepare. Creamy and spicy and a great recipe to go along with some buttered rice with some freshly cracked black pepper. I think my vegan readers would enjoy this, sans the ghee. The mixture of dal and spices surely makes for one healthy meal. I drafted this dish on a anxious day trying to figure out what to make for dinner. Well, anxiety is not always bad when you get results like this. I also recommend serving with some Indian crepes or pancakes.

Spicy Mixed Dal

Recipe by Lisa Turner Cuisine: Indian Published on May 25, 2012 A simple creamy and spicy mixed dal curry great for serving on hot fresh cooked rice or Indian flatbreads Print this recipe Ingredients: 1 cup red lentils 1/2 cup split mung dal 1/2 cup channa dal or yellow split peas 1 tablespoon urad dal 1 teaspoon turmeric 1 tablespoon ghee or sesame oil 1 teaspoon black mustard seeds generous handful of dried curry leaves 1/2 teaspoon asafetida 1 medium tomato, finely chopped 1 teaspoon amchoor (dried mango) powder 1 1/2 teaspoons sea salt fresh parsley, chopped, for garnish Paste: 1 tablespoon coriander seeds 2 teaspoons cumin seeds 5 whole dried red chilies, broken into pieces 3-inch piece cinnamon stick, broken into pieces 5 black peppercorns 3 whole cloves 1-inch piece fresh ginger, chopped 1/2 teaspoon cayenne Instructions: Rinse the dal and soak in enough water to cover for at least 1 hour. Drain and transfer to a large pot, along with 5 cups of water and the turmeric. Bring to a boil, reduce the heat to low, cover and simmer for 40 minutes until the dal is creamy. Remove from heat and set aside. Meanwhile, prepare the paste. In a food processor or blender (I used my trusty Magic Bullet) combine all of the ingredients for the paste along with some water. Process until you have a fairly thick paste. Set aside. Heat the ghee or oil in a skillet over medium heat. When hot, add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Now add the the curry leaves and asafetida, Stir for a minute and add the prepared paste. Stir and fry for five minutes. Now add the tomato and amchoor powder and a bit of water. Simmer until the mixture is thickened. Add the paste and spice mixture as well as the salt to the cooked dals and simmer until the mixture is thickened and the flavours are blended. Add more water if necessary to achieve your desired consistency. Garnish with fresh parsley and serve hot along with rice or Indian flatbreads. Makes 6 servings

More dal dishes from Lisa's Vegetarian Kitchen:
Bitter Melon (Bitter Gourd) Sambar
Creamy Mung Dal Curry
Mung Bean and Tamarind Dal
Tarka Dal

Chickpea Flour Crêpes

Yes, the obsession continues. More Indian fried flat breads for breakfast, brunch and dinner. A batch of these keeps for a few days and is a nourishing accompaniment to a variety of meals and is especially nice with a chutney or some pickles and rice. If you are in a pinch for dinner, I would suggest rolling these up with a paneer cheese filling, served along with a potato dish. More Indian pancakes and crêpes are coming soon. As I said, it is an obsession…

Cornmeal Pine Nut Cookies

My husband was craving cookies and on a chilly afternoon, I decided to whip up a batch of these rather healthy little bites. Adapted from Mollie Katzen's excellent Sunlight Café, she suggests nibbling on them on your morning break with a hot drink. They are also nice to go along with your breakfast for that matter. Not too sweet at all, and flavored with pure maple syrup, complimented by pine nuts, a hint of lemon, vanilla and ginger, I will certainly make these again.

Ms. Katzen has lots of wonderful ideas for a stress-free breakfast, ranging from beverages, fruit creations, grains, quick breads, eggs, vegetables, beans, puddings and condiments and sauces to go along with many of the recipes. Readers will certainly be inspired to rethink their breakfast menus. Too often we get into the habit of eating the same old thing, including boxed cereals that are not especially good for you. Not all of the ideas here would do on a particularly busy morning - though many of the recipes can be prepared ahead of time - and if you have time or wish to have a delightful brunch or lunch, this is an ideal book to consult. Truly, the author offers a fresh approach to breakfast all day and your body will be happy for the range of nourishing ideas presented throughout, along with helpful and interesting information and tips.

Cornmeal Pine Nut Cookies

Recipe by Lisa Turner Adapted from Mollie Katzens Sunlight Café Published on May 18, 2012 Easy, dense and chewy, and just slightly sweetened cornmeal and pine nut cookies flavored with pure maple syrup, a hint of lemon, vanilla and ginger Print this recipe Wet ingredients: 2 large eggs 1/2 teaspoon sea salt 1/4 cup maple syrup 2 tablespoons sesame oil 2/3 teaspoons vanilla Dry ingredients: 1 1/3 cups spelt or unbleached white flour 2/3 cup cornmeal 1 tablespoon grated lemon zest 2/3 cup pine nuts 2 teaspoons ground ginger Xylitol or sugar for sprinkling Instructions: Preheat an oven to 350° and line a baking sheet with parchment paper. In a large bowl, beat the eggs until smooth. Stir in the salt, maple syrup, sesame oil and vanilla. Stir well to combine. In a medium bowl, combine the flour, cornmeal, lemon zest, pine nuts and ginger. Transfer the dry ingredients to the wet mixture and stir until well combined. With damp hands, roll a roughly 2 - 3 teaspoon piece of dough into a small ball. Flatten it into a round, about 1-inch in diameter. Transfer to the prepared baking sheet. Repeat with the remaining dough. Sprinkle each of the cookies with Xylitol or sugar. Bake for 15 minutes or until the cookies turn a nice golden color. Cool on a wire rack for another 15 minutes and serve. Makes about 15 cookies or more depending on how thin the dough is rolled.

More cookie recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Cayenne Peanut Butter Cookies
Cream Cheese Sugar Cookies
Chewy Chocolate Chip Cookies
Flourless Peanut Butter Chocolate Cookies

Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread

I never can get enough olives and so when I saw Ricki's recipe for this summer salad served with black olive shortbread, I knew I had to make it. As is my custom, I have adapted it from the original. Perfect for vegans and vegetarians alike because of the combination of such a powerhouse of healthy ingredients. This dish is also gluten-free. Ricki suggests you might want to add some nuts or beans for complete proteins if serving as a main course.

The salad is so refreshing dressed with olive oil, lemon and tamari and the green olives are a perfect touch and essential I would say. Truly a good choice as summer has been with us this week and I for one, do not feel much like turning on the stove for extended periods of time. I toyed with the idea of adding goat cheese, but I wanted to present it as vegan friendly and truly the salad shines without it though I am sure it would be a nice addition for those who eat dairy. This salad can be served cold or at room temperature.

Thank you to Ricki for granting me permission to adapt your recipe and post about it on my blog. I had some happy diners, including myself.

Quinoa Olive Salad with Sun-dried Tomatoes Served with Black Olive Shortbread

Recipe by Lisa Turner Adapted from Diet, Dessert and Dogs Published on May 15, 2012 A light, elegant and refreshing colorful quinoa and vegetable salad served with delicious savory brown rice and olive shortbread biscuits Print this recipe Salad: 1 1/4 cups dried quinoa 6 sun-dried tomatoes generous cup green olives, pitted and sliced 1 medium carrot, scrubbed, and cut into small strips handful of snow peas, cut into small strips a few tablespoons of red onion, sliced small bunch of green onions, white and light green parts, cut on an angle 2 fresh red chilies, seeded and sliced into small strips 1 fresh green chili, seeded and cut into small strips 1/2 cup fresh parsley, chopped Dressing: 3 - 4 tablespoons olive oil juice from 1 medium lemon juice from 1 lime 2 teaspoons sugar or Xylitol 1 1/2 teaspoons sea salt fresh cracked black pepper to taste Shortbreads: 1/2 cup walnut pieces, lightly toasted 2 tablespoons sesame seeds, lightly toasted 1 teaspoon poppy seeds 2 tablespoons brown rice flour scant 1/2 cup black olives, pitted and sliced 1 1/2 teaspoons soy or tamari sauce 1 tablespoon of water or vegetable stock Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 1/2 cups of water or vegetable stock. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and let cool. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop. Transfer the quinoa to a large bowl and combine with the sun-dried tomatoes, green olives, carrot, snow peas, red onion, green onions, chilies, and parsley. Whisk together the dressing ingredients and toss with the salad. Set aside to cool at room temperature or in the refrigerator. When it is time to make the shortbreads, preheat an oven to 325° and line a baking sheet with parchment paper. In a food processor, grind together the walnuts, sesame seeds, poppy seeds and flour. Now add the olives, tamari and water or stock and process until you have crumbly dough that is not overly moist. Add a bit more flour if it is too moist. Transfer the dough onto the prepared baking sheet and shape into a round that is roughly 5 inches in diameter and about 1/2-inch thick. Score the top into 6 triangles. Bake for 20 minutes, remove from the oven, gently separate the triangles so they are about an inch apart, and continue to cook for another 10 to 15 minutes or until the tops are dry and the bottoms nicely browned. Let cool on a wire rack for a short while before serving with the salad. Makes 6 servings

More healthy salads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Wild Rice and Asparagus Salad

On the top of the reading stack: Poor Folk by Dostoyevsky

Audio Accompaniment: On Land by Brian Eno

South Indian Egg Curry

The combination of lightly boiled eggs in a rich tomato based spicy sauce is surely one you will want to try if you enjoy eggs and Indian cuisine. It's easy to prepare too and the sauce is such a delight that you may want to make it without the eggs, include some cooked legumes as the sauce is simmering and serve with rice and/or Indian flatbreads.

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.

Beetroot Muffins

Recipe by Lisa Turner 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

Simple Spicy Bottle Gourd Dal

One of the great improvements in modern urban living over the past generation has been the vast increase in the availability of foodstuffs from around the world — ingredients that many of us never grew up with and that many of our parents had never heard of are now found in both supermarkets and a variety of ethnic grocers that continue to pop up in our cities. Last year a large Asian supermarket opened up a few blocks away from my house with a huge array of fresh exotic produce and shelves upon shelves of astonishing ingredients from every part of the continent, including India — I could spend days roaming the aisles in delight at the new discoveries.

Grape Leaf Pie with Herbs, Yogurt and Quinoa

This savory and salty, tangy pie is a gem that I was inspired to make after consulting my trusty copy of Plenty by Yotam Ottolenghi. I have bookmarked many recipes to try from this delightful, creative and nourishing book. Just looking at the pictures will have your tummy rumbling. Certainly one of the more unique recipes I have made in a while.

A Restaurant Review from London, Ontario - Jambalaya Restaurant

Such a shame. Jambalaya Restaurant, located at 119 Dundas Street, London, Ontario has delicious offerings, but their service is painfully slow. Not only is this the case if you choose to dine at their establishment, but takeout is even worse. I appreciate the selection of Cajun, Caribbean and Thai offerings and dishes that are vegetarian-friendly but if your restaurant is busy, at least be honest and don't give me a load of garbage about how quickly we'll be getting our food. I just wanted a break from cooking and as it was a weekend, thought it might be nice to indulge a bit and have a bit ordered in. One and a half hours later, though we were told it would arrive in 40 minutes or so .... Chef Ramsay would not be pleased. Donkeys.

I really don't mind eating cold food, but when I order out, I do expect to enjoy warm delights. I especially like their corn bread, moist with a burst of cornmeal flavor, vegetable quesadilla loaded with tempting cheese, olives and hot peppers, and Jamaican patties stuffed with fresh vegetables, and that is what we ordered. The folks who run the restaurant are quite charming and I don't want to discourage hungry folks from enjoying their offerings. I just wish they had more staff and don't like to wait for too long before dinner when my tummy is rubbling.

Had to call three times, the third time to complain because the driver who was to deliver the food could not get an easy address right in his head. The food was rather cold and we only accepted it because we were hungry. Just annoyed and though, as noted, the food is good, the decor rather charming, but the service is not up to snuff. I don't expect good food to arrive right away, but at least don't mislead your patrons, and they could have had the courtesy to call and tell us there was a delay, especially considering the offerings on the menu are not cheap. All the same, the food is worth the wait, all things considered.

Such A Shame

Savory Black-Eyed Pea Pancakes (Poora)

Yes, the obsession does continue and here is another recipe for savory Indian pancakes, this time adapted from one of my favorite cookbooks, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. As I have noted before, this is one of my earliest introductions to Indian cooking and this book certainly set me on the path to a healthy and delicious vegetarian diet. Though I enjoy pasta on occasion, I was eating too much of it and living on that and rice and tofu *gasp* until I started to learn more about a balanced and nutritious diet. I was very saddened to learn that Ms. Devi passed away in December. She has left a legacy, and I feel so blessed to have a few of her cookbooks.

Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

Certainly a treasure for serious cooks, and novices too, Plenty by Yotam Ottolenghi is a must have for vegetarians. Inspiration in abundance, and the photos will have you wanting food right away. I can't recommend this book highly enough. If you are looking for nourishing dishes with a flare, this is surely a valuable resource to consult.