Gluten-Free Gingerbread Muffins

Breakfast is one meal, as important as it is to get the body ready for the day ahead, that I don't typically trouble over unless I have a lazy day to indulge. I tend to plan ahead and have healthy quick bites on hand throughout the week to nourish and keep me going — the sort of thing you can sit down and enjoy without rushing and without fussing. Muffins are always a good choice, as I stay away from sugary, overly processed breakfast cereals, and as much as I enjoy porridge, I do like some variety in my diet too. Besides, muffins are an easy and satisfying take-along solution.

These moist and flavorful muffins are gluten-free, sweetened with a small amount of molasses and heightened by the inclusion of some fresh zesty ginger to complete the aromatic experience. The raisins, which are optional in this recipe, I found to be a nice contrast to the other textures and these reminded me of a really good bran muffin with a gingery twist.

Gluten-Free Gingerbread Muffins

Recipe by Lisa Turner Published on February 27, 2013 Simple, moist and gluten-free gingerbread muffins loaded with spice flavor Print this recipe Dry ingredients: 1 cup cornmeal 2/3 cup brown rice flour 1/3 cup quinoa flour 1/4 cup besan (chickpea) flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon sea salt Other ingredients: 2 large eggs 1 cup yogurt or milk and yogurt 1/2 cup molasses 2 teaspoons fresh grated ginger 1/3 cup oil (I used grape seed oil) dash of vanilla (optional) 1/3 to 1/2 cup raisins (optional) Instructions: Grease 12 standard size muffin cups and preheat an oven to 375°. In a large bowl, sift together the cornmeal, flours, baking powder, baking soda, cinnamon, cloves and salt. In a medium bowl, beat together the eggs, yogurt (or milk and yogurt) and molasses. Stir in the ginger, oil, vanilla if using, and raisins if using. Make a well in the center of the dry ingredients and whisk in the wet ingredients until just combined. Spoon the batter evenly into the prepared muffin cups. Bake in the oven for 20 to 25 minutes until the muffins are lightly browned and set. Let sit in the pan for a few minutes after removing from the oven and then transfer to a wire rack to cool. Serve warm or at room temperature. Makes 12 muffins

More gingerbread ideas from Lisa's Kitchen:
Pumpkin Gingerbread Waffles
Guinness Gingerbread Cake
Fresh Gingerbread with Lemon Icing

Creamy Thai Coconut Mushroom Soup

Think of this creamy dish as a vegan alternative to chicken noodle soup. Here chicken stays on the farm, where it belongs, and succulent and earthy mushrooms are the meaty component. Throw in some fresh bean sprouts and some rice noodles and you have a silky, comforting bowl of soup to be enjoyed anytime of year. Red curry paste is, of course, an essential component of this and so many other Thai dishes. You can use store-bought curry pastes if you like, but nothing beats the fresh taste of homemade curry paste — take a little time to make your own batch and you'll have plenty to keep on hand for weeks afterwards in the refrigerator.

Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries

Perhaps I should call this dish "Fire in a Bowl". I drafted this recipe on a chilly afternoon and when I got to making it, well, I guess I was quite liberal with the spices and chilies. Writing up the recipe here, I have adjusted the ingredients, but of course feel free to cut down on the heat according to your preference. It was delicious and warming all the same, with a wonderful added chewy texture from the cooked rye berries. Fresh herbs certainly add a bit of flare to dishes like this, but dried herbs will work just fine too. Serve with some yogurt and sprinkle with some fresh grated Cheddar cheese as desired. This fusion-style Mexican-Indian dish also goes well with homemade tortilla chips.

Indian-Style Potato and Pea Salad with Tamarind and Chat Masala

This potato salad is probably not what many of us would think of when a potato salad makes its appearance on the dinner table. Often we envision Mom's famous potato salad with eggs, mayonnaise and paprika, perhaps, and some green onion. Don't get me wrong — I loved my Mom's classic potato salad and it was always a favorite of mine. Potato salads can however be dressed up further and this one might even be considered a sort of sweet potato and white potato hash with peas and spices. Tangy, spicy and slightly sweet, this dish is a welcome surprise with a variety of textures in each bite — I am quite content to grace it with a salad label. It's vegan friendly too.

Avocado Chickpea Hummus

Hummus is something that I like to have on hand often. Not only is it delicious and good for you, but it always encourages me to eat raw vegetables too. It makes for a perfect appetizer, lunch, snack or accompaniment to your dinner table. I've made several different hummus recipes in the past as it is such a versatile dip and varieties and serving possibilities are endless and certainly inspiring. Here there is an extra boost of healthiness because of the addition of fresh avocado. Hummus also reminds me of summer patio dining that I am especially nostalgic for as this seemingly never ending Canadian winter continues to frost up the windows.

Cinnamon Spiked Black-Eyed Peas Curry

This is an easy dish to make, making use of staples that most of us who cook Indian dishes on a regular basis will likely have on hand, and thus especially suited for busy weeknights or just days when you really don't feel much like cooking and failed to really plan ahead. Let me assure you though, it is delicious and the layering of spices with aromatic cinnamon really complements the natural earthy and nutty flavor of the black-eyed peas. Easy does not mean you have to sacrifice taste or nutrition. It can be served as the main dish for a rather simple meal with rice and flatbreads, or as part of a grander spread, because it is that good and will shine on the table and have your diners ready to eat once the lovely scents start coming from your kitchen.

Blueberry Lemon Cake Cookies

I suppose these are really more like miniature cakes rather than cookies, but they are baked like a cookie and essentially can perhaps be best described as cake, muffin and cookie all rolled into one. You can't get much better than this I figure, if you want to indulge without completely overdoing it. And no, I am not claiming that these are good for you, because they're not particularly, despite the presence of fresh blueberries and lemon juice, but I CAN claim that they are delicious. Just in time for Valentine's Day too in case you wish to make a somewhat decadent treat. Even if you don't observe cupid's day, which I don't really, after a few long months of winter and spring still too far away, sometimes a little comforting indulgence is just want is needed.

I promise my next post will be much healthier, but in the meantime, have a cookie.

Blueberry Lemon Cake Cookies

Recipe by Lisa Turner Published on February 14, 2013 Soft, sweet and heavenly lemony cookies with fresh blueberries Preparation: 15 minutes Cooking time: 12 to 14 minutes Print this recipe Wet ingredients: 1 cup unsalted butter, softened scant cup of white sugar 2 eggs, at room temperature 2 teaspoons vanilla extract juice from 1 lemon (3 tablespoons) Dry ingredients: 3 1/4 cups cake flour or soft unbleached white flour 1/2 teaspoon sea salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon zest from 1 lemon Other ingredients: 1 1/2 cups fresh blueberries 2/3 cup white chocolate chips Instructions: Line two baking sheets with parchment paper. In a large bowl, beat together the butter and sugar with an electric hand mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and fresh lemon juice. In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon and lemon zest. Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined. Gently fold in the blueberries and chocolate. Chill the dough for an hour or longer in the refrigerator. Preheat an oven to 350°. Spoon rounded tablespoons of dough onto the prepared sheets, about 1-inch apart. Bake until the bottoms are lightly browned — about 12 to 14 minutes. Let sit on the sheet for a minute, then transfer to a wire rack and let cool completely. The little cookie cakes will keep in a well-sealed container for a few days. Makes about 2 1/2 dozen 2-inch cookies

More treats you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chocolate Orange Cookies
Quick and Easy Healthy Peanut Butter Balls
Spicy White Cheddar Shortbread Crackers
Flourless Peanut Butter Chocolate Chip Cookies

On the top of the reading stack: Feeding the Hungry Ghost by Ellen Kanner

Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Years ago when I worked in a bookstore the Dummies series of how-to books were everywhere to be found on almost every subject available. I had quite forgotten about them until I was recently sent a review copy of Cooking with Quinoa For Dummies, which goes to show that the supply of how-to subjects is not yet exhausted.

Mushroom Polenta Pizza

This is not exactly a pizza as we would normally think of a pizza, as the "crust" is made up of a soft polenta base. Nonetheless, it does rather look like a pizza and it even rather tastes like one too. The texture of the soft polenta crust is a welcome treat and the rich and earthy herbed mushrooms could not fail to please fungus aficionados.

Rustic Sun-Dried Tomato Bread

I've already made this rustic loaf with pine nuts a few times and not only is it easy to prepare and bake but absolutely delicious and satisfying. There is nothing like the aroma of freshly baked bread to stimulate the appetite and calm the mind. This all-purpose bread goes nicely with some butter, fills out pretty much any meal you can imagine and is wonderful for dunking into your favorite vegetable soup or curry. Lightly toast the cut slices for a few minutes and you have crust for a perfect sandwich — I'll be exploring that possibility soon — or breakfast toast to go with some eggs and hash browns if you please.

Black-Eyed Pea and Mung Bean Sambar

This recipe is my own creation, though I must give a nod to Vegan Richa for the idea of combining mung beans and black-eyed beans in what turned out to be a very earthy curry. It is not unusual for me to experiment with different combinations of legumes, and I am well acquainted with spicing up mixed dal dishes.

Your palate is in for a treat here with a lingering spiciness that intensifies on the back of the tongue with each spoonful. No hard hitting burst of heat with this meal, and there is a wee bit of tangy sweetness present mainly because of the inclusion of tamarind. This is a cleansing and refreshing sambar that makes for an easy yet completely satisfying meal when served with a tempering rice dish and/or Indian flatbread. Don't let the list of ingredients discourage you from giving this dish a try — I assure you that it really is a very straightforward and simple recipe that you may find especially appealing during busy times when you don't have a lot of time to cook but don't wish to sacrifice nutrition or flavor. Adjust the spicing according to your preferences and pantry offerings.

My Legume Love Affair - 56 and An Announcement

My Legume Love Affair has been going strong since 2008. A huge thanks to Susan of The Well Seasoned Cook for starting up this popular legume feast where we can find contributions from food bloggers worldwide to encourage and inspire us to get creative with legumes in our own kitchens. Flattered and humbled is an understatement as I announce I am now the Legume Mistress, beginning this month, with some help from my dear friend Susan whose presence will continue to be known and honored. I've been passed the baton and now I will continue to run the relay. I hope that this event will continue to be a popular spot to share your treasured bean creations. This has long been one of my favorite food events as legumes, all types and varieties, are staples in my kitchen.

I am also delighted to announce that I am hosting MLLA #56, the February 2013 edition. I've made a few modifications to this event, notably that from now on only vegetarian friendly offerings will be accepted, and unlike previous editions, only one entry per blogger, per month, will be accepted, but for those long time contributors, you won't find much will change, and I look forward to seeing some bloggers new to the event participating each month.

It will remain a monthly event with guest hosts helping out throughout the year, and I'll announce them as confirmed. If you are interested in hosting an upcoming edition, please email me. Everything you need to know about MLLA can be found on the ongoing archive page, but I will recap the basic guidelines in this post as the event rolls along into 2013.

Fresh or dried beans, lentils, pulses, and/or the sometimes edible pods that contain these seeds, and derivative products like tofu or besan, along with tamarind, fenugreek, carob, peanuts are all acceptable. Please ensure that your shining ingredient is in fact a member of the legume family. All types of cuisines and courses are welcome, so long as the mighty legume is the key ingredient. More than a few tablespoons of legumes must be present to be accepted.

Recipes from your archives will be accepted, but please repost and update with links. You may submit your recipe to other events.

Once your post is in place, please link back to this announcement, give a bow to Susan and a link to the ongoing archive, hosts and guideline page would be appreciated to alert readers to changes to the event and access to thousands of delicious ideas for legumes. Use of the logo, courtesy of Susan, is optional.

Submissions are due by the end of the month. In this case, no later than the 28th. Please send the url of your submission, along with the title, and a photo measuring 400 X 300 pixels, either orientation, and your location, to legume.lisa AT gmail DOT com. Your location will not be shared but is necessary for prize purposes.

Prizes for February:

1) Susan has generously agreed to sponsor a book prize this month at her own expense that she will ship worldwide. The prize is Growing Eden. This book has blossomed out of a community project where low-income families are taught how to grow and cook their own produce. The recipes are health and budget friendly.

2)

Hurst Beans has agreed to carry on as a sponsor and the winner will receive a 6-pack assortment of products from N.K Hurst Company. Due to shipping restrictions, this prize is restricted to residents of the US.

Drawing structure: A random draw will take place at the end of the month. If the winner resides in the US, he/she will receive both prizes. If the winner is a non-US resident, then they will receive the book prize and another draw will take place to determine the recipient of the Hurst bean package.

*Note: my immediate family and friends are ineligible to win a prize. Links to products are for non-commercial purposes and intended as prize descriptions. Neither Susan nor myself are receiving monetary or product compensation.

I look forward to your contributions.