Basmati Rice Spiked with Chickpea Flour Dumplings

As has been the case for many years, when I am looking for inspiration I often turn to 660 Curries by Raghavan Iyer. All of the essentials of Indian cooking are covered in this book and there are some wonderful fusion-stye dishes included too, as Mr. Iyer grew up in India but has lived in the US for over 20 years — you get the best of both worlds. It truly is a masterpiece and well suited for both those who are new to Indian cuisine and experienced cooks alike. The book is not vegetarian, but there are loads of recipes for vegetarians and vegans.

My latest exploration was this rice dish with chickpea flour dumplings. It's perfectly balanced and you only need to serve up a vegetable dish for a simple meal that is nonetheless packed full of flavor. Only half of the dumplings are needed for the rice, but it's worth making the whole batch because they are relatively easy to make and they freeze well. I found they also made for a nice spicy snack, in addition to adding flair and texture to the rice, so the remainder never did make it into the freezer.

Baked Falafel with Lemon Tahini Sauce

Falafel is a traditional Middle Eastern street food that has become popular in the West too. They are made with chickpeas, onion, garlic and spices and usually served with sauces such as hot sauce or tahini-based sauces, pickles and vegetables. They are commonly stuffed into or wrapped in pita breads to make a sandwich.

I've long been a fan of falafel and have made them before at home on a few occasions, but not since I started this chronicle of my cooking adventures. In the past, I have deep fried them, but frying is messy and oily. An alternative solution is to bake them, as I have done here. My recipe is also not traditional as usually the chickpeas aren't cooked but instead are soaked for at least 12 hours and then ground up and formed into patties or balls before frying.

I was more than satisfied with the results. While they were not as crispy as the fried version, I dare say they were even better and reminded me very much of one of favorite recipes for Indian baked koftas.

I found the sauce was an essential accompaniment for a more authentic falafel taste experience. That said, to make the meal suitable for vegans, omit the yogurt sauce and serve with other accompaniments and/or come up with your own tahini sauce.

Mixed Vegetable Rice

I've been making an effort to incorporate more vegetables into my meals. An easy solution when you don't have a lot of time is to add them to rice. It's also a good way to use up vegetables before their expiry date. Despite the ease of preparation, this dish is packed full of flavor and certainly elegant. It made for a fine accompaniment to paneer rajma.

Black-Eyed Peas Simmered in a Spicy Tomato Sauce with Corn

Black-eyed peas are often the legume I go to when I want an easy weeknight meal solution employing staples that I am likely to have on hand. This was another winning dish that went well with a bed of steaming hot buttered basmati rice. The sweet corn adds a nice textural and flavor contrast to the earthy black-eyed peas. The curried tomato base brings the whole dish together in one great big group hug.

Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips

Hearty and simple fare, baked beans have kept Canadian families going through harsh winters for generations. Originally little more than large pots of navy beans cooked for hours with nothing but salt, pork and molasses, the modern vegetarian or vegan has plenty of ingredients at her disposal to remove the meat and add flavor while keeping all of its robust and filling nourishment.

Baked in a rich spiced tamari, tomato and mushroom sauce with strips of marinated and fried tempeh, this delicious and flavorful red kidney bean casserole is definitely robust and meaty enough to fill the bellies of anyone, and it is entirely vegan too. Serve with rice or bread and vegetables, and no one will be leaving the table hungry.

Barley Muffins with Apple and Cashew Pieces

Muffins are one of my favorite quick breads to make because they are easy to put together and there are endless possibilities to keep your taste buds interested. There is nothing like a nice basketful of muffins to provide nourishment throughout the day. Not only do they make for a quick breakfast, they are a wonderful portable snack to take to work for break time, and when I am hungry in the evening but fussy about what I might want, muffins will usually do the trick.

In this case, I wanted something a little different and incorporated some barley and cashews, along with apples that make up the fruit component, for an especially nourishing and healthy alternative to store-bought sugar-filled cakes masquerading as muffins as I know them. Not there is anything wrong with indulging your sweet tooth from time to time, but if you want to eat cake, well eat cake and you can still have your muffin and eat it too.

Probably some of the most unique muffins I have made in a long time, I was especially delighted with the layers of texture from the grain, seeds, nuts and fruit — chewy, crunchy and soft sensations in the mouth with each bite. Little sweetener is needed here to make these a treat and you might not be able to stop at one, especially if you are lucky to enjoy one fresh out of the oven.

Tomato, Olive and Avocado Rice

Some of my favorite flavors mingle together in this colorful and satisfying dressed up rice dish. Robust Kalamata olives are somewhat tempered by and certainly complemented by the creamy avocado and tomato. The rice is the canvas and provides the most delightful backdrop for the combined components. It a textural taste experience. Once you are done with the pitting, peeling and chopping, it's a fast and easy dish to put together. Consider serving it with soup or chili.

I've posted this recipe before, but it's worth reposting and I've updated the photos.

Thai-Inspired Sweet Potato Kidney Bean Soup

Canadian winters are difficult to endure, especially ones like the current harsh winter. Heavy snow fall, ice storms and long periods of extremely cold temperatures have persisted into January throughout North America. Already I am tired of it and long for sunshine and sandals. I warm up and take comfort with a bowl of soup. This hearty soup, or stew if you please, combines the goodness of sweet potatoes and earthy, robust kidney beans, all simmered in a Thai-inspired broth.

Curried Cauliflower and Black-Eyed Pea Soup

Serving black-eyed peas on New Year's Day is thought to bring good luck and prosperity for the upcoming year. Because they swell with cooking, the peas are considered to represent growing prosperity in the New Year and are sometimes believed to represent coins as well. Frequently the peas are served with cooked greens, particularly collard greens, which symbolize money, and cornbread — representing gold. Whether these delightful legumes bring good luck or not, the meal was certainly an enjoyable one. I never need a particular reason to cook with black-eyed peas, but here's hoping for peace and inspiration for 2014.

Lemony Basil Hummus

Hummus is a classic Middle Eastern spread or dip, traditionally made up of mashed chickpeas, olive oil, tahini and garlic. Such a combination presents unlimited possibilities to be explored by eager and inventive cooks. Keep it simple and classic or come up with your own fusion style version to serve up as an appetizer, for lunch, or dinner with vegetables and flat breads, or simply as a nourishing snack whenever the need to energize strikes.

This is pretty much a classic version of hummus with the addition of fresh basil and lemon juice to add extra fresh flavor. Think of it as a pesto hummus, with basil lurking in each bite in a subdued way. I like my hummus fairly thick in texture but this is a forgiving recipe, so of course feel free to adjust the measurements here according to your preferences for a thinner version.