Healthy Peanut Butter Cookies

You might think that healthy and cookie don't go together in the same bite, but in this case I assure you that they do. Very little sugar is included in this batch of goodness, and if you use a good quality natural peanut butter without added sugar, and only a scattering of chocolate chips, your tummy won't be grumbling in protest if you have a few more than you meant to. These are also eggless cookies.

Once again, boldness in the kitchen paid off. Coming up with savory meal dishes has become second nature to me, but when it comes to baking I tend to stick to tried and true recipes. But after the success of my Guinness gingerbread cake, I figured I would try my chances with a homespun cookie recipe. The result was quickly devoured and turned out to be a perfect little snack to settle queasy tummies. Chewy, without being overly moist, with a slight crumbly texture, I have already made a few batches because they are so easy to prepare and a delightful way to get a mellow sugar fix from baked treats.

Healthy Peanut Butter Cookies

Recipe by Lisa Turner Published on January 29, 2013 Simple, chewy, delicious and wholesome eggless peanut butter cookies made with natural peanut butter and just a little sugar Print this recipe Ingredients: 1 cup spelt flour or unbleached white flour 1/2 cup whole wheat flour 1/2 cup rolled oats 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1/4 to 1/3 cup chocolate chips, as preferred 2 to 3 tablespoons brown sugar, as preferred 3 1/2 tablespoons unsalted butter, softened 5 tablespoons crunchy natural peanut butter 7 tablespoons whole milk a few drops of vanilla Instructions: Preheat an oven to 350° and line a baking sheet with parchment paper. In a medium bowl, combine the flours, oats, salt, baking soda and chocolate chips. In another medium bowl, whisk together the sugar, butter, peanut butter and milk. Stir in the vanilla. Transfer this mixture to the dry ingredients and stir to combine. Shape the dough into 12 to 15 small balls, flattening each one slightly, and transfer to the prepared baking sheet. Bake until the cookies are firm and slightly browned — about 10 to 12 minutes. Remove from the oven and let stand on the sheet for a few minutes before transferring to a wire rack to cool. Makes 12 to 15 cookies

More cookies from Lisa's Kitchen:
Chocolate Orange Cookies
Cayenne Peanut Butter Cookies
Flourless Peanut Buttter Chocolate Chip Cookies
Cream Cheese Sugar Cookies

On the top of the reading stack: Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Pie Crusts by Greg Henry

Audio Accompaniment: Biosphere

Peach and Bocconcini Salad with Arugula

I am craving spring and it is no secret to those that know me and check in on my space that I despise winter. My smallish frame has a most difficult time keeping warm, even in my apartment, even when I am cooking and baking in my kitchen. I adore old houses but the draftiness and lack of proper insulation make for a good number of cold months in a row with little relief. In addition to that, I miss the warming sun on bare skin.

I suppose that is one of the reasons I made this refreshing peach salad that can hardly be said to be seasonal here in Canada, but I can dream of warmer times. I rarely use canned ingredients, but was invited to try California cling peaches that are not packed in that usual syrupy, sugary mixture of unpleasantness nor with nasty preservatives. I do tend toward soups, stews and baked dishes for dinner during these dreary months, but we all need a bit of sweetness in our diet, no matter the time of year. Store this one away for fresh peach season or just hurry off to the store and get some canned peaches as I did if you can't wait that long.

Mild bocconcini cheese really takes on the natural sweetness of the peaches and tartness of the vinegars, especially when marinated, and the earthy tender greens and fresh basil fill out the whole taste experience. You won't be disappointed with this delightful side salad.

Peach and Bocconcini Salad with Arugula

Recipe by Lisa Turner Adapted from the California Cling Peach Board Published on January 27, 2013 Simple and refreshing, slightly sweet and savory salad of marinated peach slices and bocconcini cheese served over arugula Print this recipe Ingredients: 14 oz (400 ml) can water-packed and sugarless California cling peach slices 1 tablespoon white balsamic vinegar 1 tablespoon champagne vinegar splash of rice vinegar (optional) 1 tablespoon olive oil 1 teaspoon fennel seeds 1 teaspoon red chili flakes 1/2 teaspoon sea salt 9 to 10 1-inch bocconcini balls, cut into quarters or halves 1/3 cup fresh basil, cut into fine strips 2 cups arugula 2 to 3 tablespoons pistachios or coarsely chopped walnuts (optional) Note: Use 2 tablespoons of white wine vinegar in place of the balsamic and champagne vinegars if desired and do experiment with the vinegars and oils you have on hand. Instructions: Drain the peaches, reserving a few tablespoons of the liquid. Whisk together the vinegars, 1 to 2 tablespoons of the reserved peach liquid, olive oil, fennel seeds, red chili flakes and salt. Gently stir in the bocconcini cheese and peach slices, and marinate for at least an hour at room temperature or overnight in the refrigerator. Add the basil and gently toss. To serve, line salad plates with some arugula, drizzle over some of the dressing and top with peach slices, bocconcini cheese and basil. Sprinkle with pistachios or chopped walnuts if desired. Makes 3 to 4 servings

More refreshing salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Avocado Salad
Creamy Coleslaw
Chickpea and Fresh Ginger Salad
Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

On the top of the reading stack: copious number of notes

Audio accompaniment: Pantha du Prince at Shanti 7.12.2008

Spicy Carrot Soup with Ginger and Paneer Cubes

Carrots are one vegetable that I pretty much always have on hand. They keep for a good while in the fridge and can easily be tossed into salads, stews or soups, or just eaten raw with or without dip. I got to thinking about my fresh bag of carrots and decided that carrots ought to shine as a centerpiece of the meal from time to time and so the idea of this elegant nourishing soup with plump, lightly fried paneer cheese cubes was born and subsequently devoured. My husband declared it was probably the best carrot soup he has ever eaten and, humble cook that I am, I tend to agree.

Heathy Vegetarian Game Night Snacks

Pretty much everyone enjoys winding down after a long day by playing or watching a game from time to time. Whether it be card games, board games or sporting events such as the upcoming annual Super Bowl, snacks occupy an essential aspect of the experience. As a long time vegetarian, I thought it would be appropriate to offer up some healthier alternatives to the greasy and salty snacks that often go along with gaming nights. You shall find no chicken wings nor greasy fries here!

To begin the evening, let us start with some savory appetizers from my kitchen that are sure to get everyone in the party mood.

Let us begin with Stuffed Mushrooms. These earthy mushrooms are stuffed and complimented by a wonderful array of savory flavors, from tart sun-dried tomatoes and Kalamata olives, spices and jalapeños, to creamy and slightly salty goat cheese. An amazing appetizer for any occasion, this recipe can of course be increased in quantity depending on the number of participants attending your party.

How about some Olive Cheese Balls? Imagine a plump green olive nestled in a slightly spicy and crispy cheese pastry. For a maximum burst of flavor, I suggest you use an extra old Cheddar cheese. I'm quite certain you could substitute small sautéed button mushrooms for the olives. Better yet, double this recipe and make both for a simple and perfect appetizer.

Yes, it is getting cheesy as game night approaches, but these Smoked Gouda Gougères are not to be skipped. These delightful little airy puffs can be served with a red pepper dip, or just on their own, as I enjoyed them. Certainly a great hors d'oeuvre or snack and crowd pleaser.

Dips for chips and sliced vegetables are in order as the evening progresses. Simple, creamy, zesty and Spicy Roasted Red Pepper Hummus is another popular choice to have on hand for your evening festivities. It's also vegan friendly if you leave out the cheese.

Tangy, spicy and fresh-tasting classic Mexican Guacamole served with blue corn tortilla chips or, better yet, homemade Spicy Baked Tortilla Chips can't fail to be a hit. If you want to make it a Mexican party, do include Quesadilla with Mushrooms and Black Bean Pastries on the menu. Your guests might never want to leave after this feast, so choose your friends wisely.

Nachos are a must for the party. My Spicy Nachos loaded with vegetables and smothered in cheese are always a hit and hard to resist. Homemade tomato chutney makes these even harder to resist.

Popcorn is always in order, especially if you spice it up while enjoying a glass of wine. Old fashioned stovetop-popped popcorn goes gourmet in Lisa's Kitchen. Generous handfuls are in order.

Enjoy your evening with good eats and good friends.

Beetroot, Leek and Walnut Salad

I do tend to eat more soups than salads during the cold months, but this is a substantial and nourishing winter salad not to be missed and I see no reason why it shouldn't appear on menus all year round. Robust and earthy beets are gently tossed with a tangy and nutty vinaigrette that is balanced and enhanced by some sweetness from the presence of tamarind and a sprinkling of pomegranate seeds. The contrast of flavors and textures in this dish make for one fine dining experience and your guests will never guess just how easy it is to put together. Simplicity is often the most gourmet feature of the meal.

Curried Parsnip and Wild Rice Soup

Now and then I purchase a vegetable that I enjoy eating but for some reason rarely ever cook with. The vegetable may sit around for a while, but the challenge of using it gives me occasion to find inspiration. In this case, the vegetable was a bag of parsnips and the inspiration was a soup by mangocheeks of Allotment2Kitchen.

Chickpea Mixed Vegetable Poriyal

This is an easy and rather mild South Indian chickpea and vegetable curry — at least according to my standards of mild as regular readers who visit this space know that I do enjoy fiery dishes. It is an ideal addition to meals anytime of year, a delicious solution for using up leftover vegetables, and if you happen to be having it on a winter day, an effective cure for those cold weather chills. This is my idea of comfort food.

Chipotle Pinto and Green Bean Corn Succotash

This is about as quick and easy a supper idea as you can get, especially if you have a pot of beans cooked up ahead of time or if you use canned beans. Five minutes preparation and ten minutes cooking, and you have a delicious, zesty and nourishing simple supper or a terrific side dish for a Mexican-themed dinner.

It's an especially appealing idea if you're like me and have plenty of ears of fresh corn and green beans on hand during the summer but other seasonal vegetables can be substituted … even squashes or grated root vegetables in the winter. Of course if it doesn't have fresh corn it's not technically a succotash, but on the other hand a truly traditional succotash has lima beans and lard instead of pinto beans and olive oil and you can use frozen or canned corn. I don't imagine that your diners or dinner partner, or yourself for that matter if you happen to be dining alone, will be debating the technicalities as the meal is enjoyed. The most rewarding thing about cooking is coming up with new and innovative variations on classics and showcasing and eating the results.

Roasted Squash with Tahini and Za'atar

If you enjoy roasted winter vegetables as much as I do and the tastes of the Middle East, then this recipe really needs no introduction. Adapted from Yotam Ottolenghi's latest book Jerusalem, this substantial and easy-to-prepare vegetarian main is an ideal nutty and earthy dish with a most pleasing layering of creamy textures and flavors to warm up the kitchen and the diners at the table. Serve anytime of year with your favorite variety of seasonal squash to nourish the body and mind.

Pumpkin Gingerbread Waffles

There's nothing much more satisfying on a chilly winter morning than a hot cup of coffee and a large fresh-cooked pumpkin gingerbread waffle hot out of the iron and smothered with butter and warm maple syrup. The heavenly aroma of these waffles toasting on the griddle iron would be worth the trouble of making them alone. Once they're on the plate, you'll want to savor the light and chewy feeling in your mouth and let the irresistible flavors of dark molasses and gingerbread spices linger on your tongue for as long as you can. These might be the tastiest waffles you'll have ever eaten!

Mixed Vegetable Coconut Curry

"As an Ayurvedic cook the most important ingredient we have to offer while cooking a meal is our own loving intention. When we make something for someone we give something that is personal. Our love and care goes directly into the food we are preparing and becomes part of the person who consumes it."
~ V. Sandhya

After holidays with plenty of rich food served up, our bodies begin to crave more purifying foods to fend off illness and revitalize the body and mind. Craving an easy-to-digest cleansing dose of gently spiced vegetables, I flipped through some of my favorite books and was inspired to make this simple mixed vegetable curry with coconut. This dish is simplicity at its finest and a complete taste experience when paired with some mung bean savory pancakes and a bed of hot fresh cooked brown basmati rice. Any combination of vegetables can be used, although I must admit that I was particularly smitten by the combination that I offer up here. A doctor could not have ordered a better cure for the winter chills.

The book that was the catalyst for this recipe is Mysore Style Cooking: The Secret Yogic Recipes of Mysore, India by V. Sandhya. This gem is one of the most graceful and nourishing cookbooks in my extensive collection. I am eternally grateful to Yogi Kitchen for the recommendation. Beautifully illustrated, strictly vegetarian, and inspired by her family's well-guarded recipes, Sandhya has a home-based restaurant where she serves yogis. If you want to learn about the healing food that comes from the region of Mysore, this is the book to get. Contained with the covers are plenty of ideas for legumes, grains, salads, vegetables, spice powders, breads, raitas and chutneys, and sweets. The majority of the offerings are vegan friendly too. Though I wish I could visit her home, I am happy to have a chance to recreate some of her delicious and nourishing recipes in my own kitchen.

Spicy Brown Rice and Collard Greens

Legumes, whole grains and vegetables comprise the basic components of my daily vegetarian meals, but while I always spend at least some time and effort turning my legumes into flavorful and interesting dishes using spices, seasonings and different techniques, I typically spare less attention to the grains and vegetables and often simply cook them as they are to serve with condiments on the table. But once in a while it is a treat to find the little bit of extra time to dress up the grains and vegetables too.

Fortunately it doesn't require much extra time or effort at all to combine your grains and vegetables into a stunning and delicious side dish like this simple brown rice seasoned with ginger, spices and lemon juice and all tossed with sautéed collard greens and toasted almonds. Creamy, earthy and tangy, this colorful and nutritious dish has layers of flavor and texture, and takes no more than 15 minutes to make after about 10 minutes of preparation. It just might outshine the other items on the table.

Any leafy green can be used in this recipe — spinach, kale or chard, for example — but I used collard greens because I love their delicately sweet taste and they are supposed to bring good fortune if you eat them on new year's day, which I did. Here's hoping ... Be sure not to overcook whichever greens you choose.

Spicy Brown Rice and Collard Greens

Recipe by Lisa Turner Published on January 8, 2013 Simple, creamy, earthy and tangy spiced lemon brown rice tossed with sautéed collard greens and toasted almonds Print this recipe Ingredients: 3/4 cup uncooked brown rice (2 1/4 cups cooked) 1/4 cup raw almonds, sliced or halved 2 tablespoons olive oil 1 bunch collard greens, washed, trimmed and thinly sliced juice from 1 lemon (2 tablespoons) 1/2-inch piece fresh ginger, minced or grated 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1/4 teaspoon turmeric 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Rinse the rice and soak for 8 hours or overnight in 1 1/2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and set aside to cool. Meanwhile, preheat an oven to 350°. Spread the almonds over a baking sheet and toast for 5 minutes or until the almonds are lightly browned and fragrant. Remove from heat and set aside to cool. Heat the olive oil in a large wok, saucepan or skillet over medium-high heat. When hot, add the collard greens and sauté for 2 to 3 minutes or until just starting to wilt. Toss in the ginger and cumin seeds, stir for a minute, then pour in half the lemon juice and let sizzle for a few seconds. Add the ground coriander, cayenne and turmeric, stir for a few seconds, then stir in the cooked brown rice. Cook, stirring frequently, for 5 minutes or until the rice is warmed. Remove from heat and drizzle the remaining lemon juice over top. Add the toasted almonds and season with salt and black pepper to taste. Toss gently to mix and serve hot. Makes 4 servings

Other grain and vegetable side dishes you will enjoy:
Indian-Style Millet with Browned Onions and Green Beans
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Miso Rice with Carrots, Peas and Cherry Tomatoes
Cashew Rice with Dice Potatoes

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

Audio Accompaniment: Pete Namlook

Mung Bean Pancakes (Chila)

My obsession with savory Indian pancakes for breakfast with some spicy chutney or a dollop of yogurt continues. I make up a decent sized batch to last my husband and I a good few days — they can be reheated in foil wrap if made ahead of time as they preserve their rather delicate texture and slightly spicy, wholesome flavor for days. Or, needless to say, they can be simply served up right away, hot from the skillet. I never do mind room temperature food either myself, and if I am really hungry, I just plop any leftovers on the plate right from the fridge. When hunger hits, you won't be standing in front of an open fridge door for long if you know these nourishing delights are waiting for you.

Thai Green Curry Lentil and Vegetable Soup

I've found that the experience of learning to cook at home with fresh quality ingredients has had the effect of jaundicing my experience of most restaurant food these days. Although I do like to know what's in my food, I could forgo that precise knowledge occasionally in exchange for great vegetarian restaurant fare — but the truth is that I've simply become much more critical of the flavors, textures and variety of prepared food available locally. The convenience of dining out or ordering in is generally offset by the mediocre choices available.

Curried Quinoa and Wild Rice Savory Cakes

After eating so much cheese over the holidays, a healthy, mostly vegan cleanse has been in order. This is an perfect winter dish that pairs well with a thick chickpea curry. I didn't even need to make chutney to go along with the patties, as the gravy from the chickpea dish was an ideal accompaniment for spooning over the cakes. For an especially balanced vegetarian meal, consider serving up a leafy green salad on the side. Crispy on the outside, moist inside, this is yet another treasured quinoa recipe that will be gracing my table year round.