Guinness Gingerbread Cake

Not that I really needed more sweets and desserts after Christmas, but I was rather restrained over the holidays and wanted to challenge myself by coming up with a gingerbread cake as a treat for my sweetie and best friend Basil. I am more of a cook than a baker, so I was a little apprehensive about drafting my own recipe. Well, the result was heavenly and my gingerbread aficionados declared this to be one of the best renditions of gingerbread they have ever enjoyed.

Brown Rice and Quinoa Cakes with Parmesan

From time to time, I like to share my spontaneous late night cooking experiments here, especially when they are particularly successful and pleasing to the palate. This is a rather unorthodox recipe I suppose because I fused together leftover grains, mixed in a blend of spices and herbs, incorporated some chickpea flour into the mix and then added some Parmesan cheese. Certainly a unique combination of flavors and textures that comes together in a surprising way that turned out to be a palate pleaser. The layering of spice is nicely tempered by the grain and cheese, and the herbs are understated but make their presence known in a low lying sort of way to complete the experience.

Crispy, slightly dense due to the addition of besan flour, but still moist inside, I'll be making these again and again because the possibilities are endless and I always find leftover grains a welcome challenge to dress up and make into a second meal, appetizer, side or snack. I think goat cheese is coming in the near future. Other options to be considered are various combinations of grains, spices and herbs, fresh chilies, onion, sun-dried tomatoes, quinoa flour, spelt flour and anything else that strikes your fancy when the craving hits. Don't be afraid to experiment and don't wait until you have leftovers — cook up some grains and come up with your favorite savory grain cakes.

Brown Rice and Quinoa Cakes with Parmesan

Recipe by Lisa Turner Published on December 28, 2012 Crispy golden brown rice and quinoa cakes with a chewy and flavorful inside seasoned with spices, herbs and Parmesan cheese — a great way to use leftover grains Print this recipe Ingredients: 1 cup leftover cooked brown rice (1/3 cup uncooked) 1 cup leftover cooked quinoa (1/3 cup uncooked) 1 egg 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1/4 teaspoon chili powder pinch of mustard powder (optional) pinch of asafetida (optional) 1 teaspoon dried parsley 3/4 teaspoon dried basil 1 teaspoon sea salt fresh cracked black pepper to taste 1/2 cup chickpea (besan) flour 1/2 to 2/3 cup fresh grated Parmesan cheese oil for frying Instructions: Combine the rice and quinoa in a large bowl. In a small bowl, beat the egg until frothy and then beat in the ground spices, herbs, salt and black pepper. Transfer to the bowl with the rice and quinoa and stir well to combine. Now add the Parmesan cheese and chickpea flour and stir until the mixture comes together. Add more flour as needed to make a uniform mixture that is moist but dry enough to shape into small patties. Flour your hands and shape the mixture into roughly 2-inch round patties. Heat a 1/4 inch of oil in a large frying pan over medium heat. When hot, add the shaped patties and fry for about 5 minutes or until the bottoms begin to turn golden brown. Flip and fry for another few minutes to brown on both sides. Transfer to a plate lined with paper towels to drain and serve hot with your favorite chutney or dipping sauce. Makes about ten 2-inch patties

More delightful fried and baked savories from Lisa's Vegetarian Kitchen:
Baked Italian Brown Rice Balls (Arancini)
Corn Cakes with Blue Cheese and Honey
Spicy Baked Chickpea Koftas
Northeast African Millet Patties

On the top of the reading stack: How to Tell If Your Cat Is Plotting to Kill You (the answer is yes)

Audio Accompaniment: Robert Rich

Baked Eggplant Stuffed with Curried Vegetables

This spicy, stuffed and baked eggplant dish makes for a most satisfying vegetarian meal, especially when served with a steaming hot bed of rice. It is rather easy to prepare and yet another excuse to warm the kitchen and your body too because it has some extra kick to really highlight the eggplant and vegetables that make up stuffing.

Chocolate Quinoa Ricotta Bread

For years found only in natural food specialty stores, quinoa can now be found in every supermarket thanks to its growing reputation as one of nature's healthiest foods. It's a popularity that's well deserved. With a nearly perfect amino acid balance, its protein profile is the highest and most complete of all grains, making quinoa an important food for vegetarians. It's also gluten-free and a good source of fibre, iron, calcium, magnesium, phosphorus, antioxidants and vitamins B and E.

But it's the light, fluffy and slightly crunchy texture and delicately sweet and nutty taste of cooked quinoa that's helped make it a staple in so many households these days. Delicious on its own, quinoa also pairs easily with any number of vegetables, fruits, nuts and seasonings, making it a versatile ingredient to have on hand for all kinds of simple side dishes and breakfast porridges. Quick cooking, substitute quinoa for rice in any recipe. It's also ground into a flour that can be used as a gluten-free substitute for wheat flour in cookies, muffins and loaves. Turns out that quinoa flour is perfect for baking with and great as a gluten-free alternative. And if you do still visit the natural food stores you can find quinoa pasta as well as the more exotic and earthier-flavored red and black varieties of quinoa.

Chocolate Quinoa Ricotta Bread

Recipe by Lisa Turner From 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood Published on December 18, 2012 Simple, moist, chocolatey gluten-free cake made with quinoa flour Print this recipe Ingredients: 2 cups quinoa flour 1/2 cup unsweetened cocoa powder, sifted 2 teaspoons baking powder 2/3 teaspoon sea salt 3/4 cup loosely packed brown sugar 2 large eggs 1 cup ricotta cheese 1/4 cup peanut or sesame oil 1 teaspoon pure almond extract 1 1/2 cups whole milk 1/2 cup semisweet chocolate chips or carob chips Instructions: Preheat an oven to 350° and grease an 8-inch loaf pan. In a large bowl, whisk together the flour, cocoa, baking powder and salt. In a medium bowl, whisk together the sugar, eggs, ricotta cheese, oil and almond extract. Gradually whisk in the milk. Make a well in the center of the dry ingredients. Pour the wet ingredients into the bowl and stir until just combined. Fold in the chocolate or carob chips. Transfer the batter to the prepared loaf pan, smoothing the batter evenly with a spatula. Bake for 50 to 60 minutes or until a cake tester or toothpick comes out clean. Let cool in the pan for at least 5 to 10 minutes before turning out onto a wire rack to cool. Can be served warm or cool. This loaf with keep for about 5 days if wrapped well in foil wrap or plastic wrap and stored in the fridge. Makes 1 loaf (10 to 12 thick slices)

More chocolate treats from Lisa's Vegetarian Kitchen:
Chocolate Nut Butter No Bake Fudge
Peanut Butter Chocolate Cake
Peanut Butter Chocolate Squares
Flourless Chocolate Cake

On the top of the reading stack: For the Time Being, Annie Dillard

Audio Accompaniment: Vladislav Delay

Tomato Tamarind Soup (Rasam)

Though this delicate yet most flavorful soup could appear on menus all year round, it is particularly comforting during the winter months. Easy to prepare, thin and often watery rasams are typically served as the second course of a South Indian meal. Tamarind, tomatoes, and lemon or lime figure prominently. In this case, I had some homemade sambar powder in the cupboard that really worked just as well as rasam powder, and I skipped the citrus though you may want to include some. I made this a bit thicker than traditional rasams, so feel free to adjust the water to achieve your desired consistency.

As is the case with most soups, this one tastes even better the next day as the flavors have a chance to meld together.

Indian Tomato Chutney with Spices

As I have been enjoying a healthy dose of savory Indian pancakes of late, there is always a good supply of chutneys and sauces on hand in the house. This cooked tomato includes vinegar, so it will keep for quite a while in the fridge in a well sealed container. Fragrant, spicy, and good for the mind and body, this chutney should certainly be considered a staple — it is a perfect multi-layered condiment that will enhance and complement any Indian savory food.

Chickpeas with White and Wild Rice, Cranberries and Spices

Yotam Ottolenghi's first two cookbooks — Ottolenghi and Plenty — occupy treasured spaces on my cookbook shelves as much as for the distinctive and accessible recipes as for the stunning photographs that illustrate them. With this year's release of a new cookbook, this was the easiest present to buy for myself.

Indian-Style Black-Eyed Peas with Roasted Squash

This rather quick and easy curry is an ideal way to take advantage of winter squash and a good excuse to turn on the oven to warm up. There is a healthy dose of nutrients in this dish and lots of spice to help cure ailments which is surely important this month as the colds that are going around are most persistent indeed.

Santa's Panforte

This nut and dried fruit chunky, sweet and chewy treat I assure you is highly addictive. The little bites will keep at room temperature for up to three months if wrapped well in plastic wrap and up to a year if kept in the refrigerator, I am told by Zel Allen, the author of Vegan for the Holidays, from which book this recipe is adapted. This means you could get a jump start on your Christmas baking and I foolishly thought that if I made up a batch back in September, I would have some left over for Christmas. Uh, no. They didn't last for even a month, especially as I had friends and family around to enjoy them too. Darn, I'll just have to make them again.