Walnut Nanaimo Bars

These rich and decadent no-bake chocolate custard bars originated in British Columbia, Canada in the 1930's. Even more sinful than our treasured butter tarts, this is yet another version of the traditional recipe. I incorporated some chopped walnuts into the bottom layer this time around for some extra texture and nutty goodness.

Mushroom Egg Masala

Cravings often lead to rather creative dishes if you can avoid the temptation to dash off to a local eatery or market to get your ready-made fix. Especially then, when you want just the right combination of flavors and ingredients to scratch the itch, a bit of time spent in your kitchen with those staples just begging to please your eager palate and the satisfaction of catering to your own instincts rarely yields more pleasing results.

Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios

Local squashes and pumpkins are in season now, and I love to stock the pantry shelves with a small assortment of these attractive gourds — they keep so long, and it's just somehow comforting to have them around just in case you want to make simple cold weather vegetable fare like this colorful, nourishing and lightly spiced soup. Roasting the butternut squash before adding to the soup enhances the flavor of the sweet orange flesh instead of turning it bland and watery, and the addition of puréed cannellini beans lends heartiness and creaminess. And a scattering of crunchy toasted pistachio pieces is the perfect taste and texture finish in the mouth at the end of a spoonful.

Lentil Dumplings Simmered in a Sweet Tamarind Sauce

This fragrant and elegant dish really needs no elaborate introduction and I think your eager taste buds will agree. To me, this is pure comfort food, especially when served as part of a fancy spread. These stimulating and succulent lentil dumplings smothered in a sweet and spicy tamarind gravy as the centerpiece of a special Indian-themed vegetarian menu are a perfect choice, but honestly I could eat these for breakfast, lunch AND dinner, just as is.

Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)

Originating in the Middle East, there are many variations of fatteh. The main feature of this dish is that stale or toasted flatbreads are used as a foundation for various ingredients. Often this includes chicken, lamb, various vegetables and frequently chickpeas. Yogurt is a common feature of the dish as well. This is a wonderful way to use up stale flatbreads, such as pitas, and they may be toasted if not stale enough to prevent the breads from becoming too soggy.

Depending on the region, most often a baking dish is lined with broken bits of flatbreads and then topped with the cooked ingredients, though some cooks like to crumble the breads into large or smallish pieces as a topping instead of a base. It is not always baked in the oven and sometimes a serving dish is lined with the bread and spread with prepared toppings of the cook's choice.

I decided to try a baked version and this easy casserole is pure comfort food — exactly what the season calls for. As a vegetarian, I opted for a chickpea version that truly is a meal in itself and perfect for a small group of diners. Grinding up some of the chickpeas, layering them over the bread, and then topping with the cooked whole chickpeas and whisked tangy yogurt gives this fatteh an especially satisfying texture. Don't be too sparing with the lemon juice because it adds a pleasing zesty layer of flavour to compliment and enhance the experience.

For an especially delightful and nourishing meal, serve with a grain — such as rice or millet — and a light vegetable salad.

Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)

Recipe by Lisa Turner Cuisine: Middle Eastern Published on October 21, 2012 Simple, filling and nourishing casserole of chickpeas, garlic, spices and toasted pita breads with tangy yogurt and lemon juice Print this recipe Ingredients: 1 1/2 cups dried chickpeas 6 cups water sea salt to taste 3 large pita breads juice from 1 large lemon (2 to 3 tablespoons) 2 to 3 cloves garlic, crushed 2 teaspoons ground cumin 1/2 teaspoon cayenne 1/2 teaspoon paprika 2 tablespoons olive oil 1 1/2 cups Greek yogurt or plain whole fat yogurt 2 tablespoons tahini a few drops of tamari (soy) sauce 2 tablespoons chopped fresh mint Instructions: Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a large saucepan and add 6 cups of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 hour. Add a few teaspoons of salt and continue to cook for another 30 minutes or until the chickpeas are tender. Drain the chickpeas, reserving the cooking liquid. In a preheated 350° oven, put the pita breads on the rack and toast until crisp — about 10 minutes. Grease a large casserole dish with butter or oil. Line with broken pieces of the toasted pita breads. In a food processor, purée half of the cooked chickpeas along with the garlic, cumin, cayenne and paprika. Gradually add half of the lemon juice, 1 cup of the reserved chickpea cooking liquid, more salt if desired, and the olive oil. Cover the pita breads with another 2/3 cup of the reserved chickpea cooking liquid and the puréed chickpeas. Top with the remaining chickpeas. Whisk together the yogurt with the remaining lemon juice, tahini and tamari. Add to the casserole dish. Spread evenly. Bake in a preheated 350° oven for 15 minutes. Remove and garnish with fresh mint and a sprinkle of paprika and cayenne. Serve hot or at room temperature. Makes 6 servings

More chickpea recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Baked Gingered Chickpea Stew with Eggplant and Spinach
Chana Saag (Chickpea and Spinach Curry)
Chickpea and Tomato Salad with Chat Masala
Summer Chickpea Salad

On the top of the reading stack: Jerusalem: A Cookbook by Yotam Ottolenghi

Audio Accompaniment: Brian Eno

Indian Mulligatawny Soup

Mulligatawny soup, translated literally as "pepper water", is a classic spicy brothy concoction adapted by the English during the colonial period from the ever popular rasam enjoyed all year round in South Indian homes. I have tried various versions of mulligatawny soup throughout the years since I fell in love with Indian cuisine and I never tire of it.

Blueberry Goat Cheese Pie

Though pumpkin pie is likely a more popular serving choice during the autumn months, I couldn't resist the idea of a single crust pie loaded with goat cheese and fresh blueberries and topped with sliced almonds. As it so happened, neither my husband nor best friend Basil could resist a generous sampling, and surely that's a compliment to the baker as both consider themselves to be pie connoisseurs.

Mushroom Risotto

This was the first risotto I ever made and it seems fitting that the starring ingredient is mushrooms, considering how much I adore them. Obsessed might be a more fitting description. I have made many risottos since, but this is still one of my all time favorites — rich, earthy, creamy and delicious, it's a perfect mushroom lover's risotto.

Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

A rather new to me inspiration in the kitchen is including fruit in soups meant to be served as part of a main course meal. Though I have been cooking for years and experimenting with various techniques, ingredients and combinations, fruit in a savory soup just didn't seem right. Much like my initial aversion to eggplant, a little research and testing resulted in combinations that have graced and continue to grace my table. The reactions of my guests affirm my own new assessment of such soups, like this one employing the use of nourishing seasonal squash and pears, as well as a previous favorite, pear soup with homemade raspberry sorbet.

Squash is naturally sweet, especially when roasted to really bring out that goodness that pairs so well with a variety of spice combinations and, in this case, some beans and pears. No additional sweetener needed here. This elegant side is more filling than you might think and served with a rustic quick bread for dinner, you easily have a complete meal. Everyone present was satisfied for hours, literally.

Chickpea Flour (Besan) Crêpes with Spinach

A genuine feast can easily enough be an elegant combination of humble ingredients that come together to satisfy not only your palate but also an eager rumbling tummy. My frequent experiments with Indian shallow-fried flat breads certainly illustrates the truth of my impressions here, and if you don't think these lovely, fragrant and lightly spiced chickpea flour crêpes served with a refreshing homemade cashew chutney would qualify as a fine dining experience any time of day, then just give these little beauties a try and see if you don't change your mind. Serve them along with a bed of hot steaming basmati rice and, if enjoying for lunch or dinner, a nice spicy dal.

Spicy Homemade Hummus Pizza

Pizza. It's pure comfort food and sometimes nothing else can quite satisfy those decadent late night cravings. If you happen to live in the city or a decent sized town, you can pick up the phone and have a pizza delivered to your door in about an hour nearly anytime of day.

At the same time, nothing compares to homemade pizza. Think of that dough as a blank canvas to be adorned with combinations of your own making. Dispense with tomato sauce perhaps, leave out the cheese altogether or even turn out a dessert pizza.

Dal Makhani (Black Gram and Kidney Bean Curry)

I was once told that dal makhani is "truck stop food" in the Punjab, but as far as I'm concerned that's an endorsement of Punjabi truck stops and not a criticism of the dish. Warm, creamy and spicy, variations of this once humble north Indian staple have become signature dishes in fine Indian restaurants over here, and it's my husband's favorite curry when eating out.

Like other famous dal curries, dal makhani — literally "buttery" lentils — invites experimentation. The essentials of whole urad beans or black gram, and red kidney beans, ginger, garam masala and cream remain the same, but otherwise the dals are a canvas upon which to work your seasoning art. Even if I do say so myself, my version here improves upon some of the best dal makhanis I've ever eaten. The earthy and nutty flavors of the dals are layered with the bittersweet aromatic tastes of cinnamon, cardamom and mace, followed by a complex but subtle heat from chilies, Kashmiri chili powder and garam masala, with a little tang from tomato and amchoor powder, all tempered by a sweet thick cream. One mouthful is such a fusion of wonderful sensations that no one will believe it is so incredibly simple to make!

Sweet Potato, Zucchini and Leek Frittata

Frittatas are always a simple and satisfying way to create a filling and nourishing breakfast or dinner with whatever vegetables you might have on hand. With a beautiful golden-orange local sweet potato sitting in the pantry and a nice fresh leek and zucchini in the crisper, it was hardly a moment's thought to put them all together in this lovely thick and sturdy oven-baked egg pie. Thin slices of fried sweet potato have a delightful sweet creaminess that contrasts beautifully with the light crunch of gently sautéed zucchini. Seasoned with the simple flavors of salt, pepper and a sprig of fresh thyme, this is a wonderful autumn-themed frittata.

Quinoa Soup with Beets and Fresh Dill

Beets and quinoa combine perfectly here with fresh dill in this hearty bowl of warming soup that is perfectly suited for autumn. Surely the lively colors and depth of flavor would make this a lovely soup to start a special meal, for example Thanksgiving, which is quickly approaching here in Canada. Earthy, with a slight nuttiness from the quinoa, and a subtle hint of heat from the peppers and spice, this velvety bowl of goodness is packed full of nutrients and easy to prepare besides. After only a few spoonfuls, you'll be convinced that simplicity is often the key to a gourmet starter or side. Serve piping hot to warm your toes, though it will taste just as good near room temperature.