Jamaican-Style Jerk Chili with Chickpeas and Quinoa

As far as I am concerned, a cook can never have enough ideas for a hearty chili, especially during the frigid winter months. It's a nice change from soup and just as warming, especially when you add some heat and aromatic spices … in this case, Jamaican jerk-style heat and spices. This is a perfectly balanced bowl of goodness that includes not only legumes, but also protein-rich nutty quinoa along with mushrooms, red pepper and zesty tomato. In addition, it is topped with chunks of fresh creamy avocado to cool the palate.

Stove-Top Baked Beans with Apple and Sun-Dried Tomatoes

These are not your average baked beans. In fact, I suppose that these are technically not "baked beans" at all as they are made entirely on the stove-top — with the nice effect of taking less time — but they have the same rich and comforting flavor as those more traditionally simmered in the oven. In fact, they have an even richer flavor with the addition of sun-dried tomatoes, apple and dried cranberries. For a special twist, I used pinto beans and included herbs and a dash of liquid smoke too.

Raw Peanut and Coconut Butter Fudge

This raw fudge is healthy enough to enjoy for a quick bite or two for breakfast on the run or as a snack whenever the need for a boost of energy hits.

Raw protein treats seem to be an obsession of mine. Often composed of a combination of nuts and dried fruits and some natural sweetener, they are perfect for this savory girl and usually vegan too. And treats don't have to be decadent while tasting like they are at the same time. Take this fudge for example … creamy and rich with only a small amount of maple syrup added for sweetness. And with only four ingredients, the clean-up will take longer than the preparation.

A good dose of nutty protein is to be had in just a few small nibbles, and with coconut butter included too you'll want to have these on hand when an energy boost is needed. Peanut butter is a favorite of mine, but use whatever nut butter you may have on hand, such as cashew or almond butter. After set in the freezer, these keep well in a sealed container in the refrigerator for a good few days if they last that long. Despite the temptation to eat more than necessary, really only a small square is required to satisfy any cravings.

Curried Black-Eyed Peas with Mushrooms and Coconut Milk

This is an easy weekday black-eyed pea dish that is mildly spiced. The creamy coconut milk goes so well with earthy black-eyed peas and tones down the heat of the spices. There is really no bean quite like black-eyed peas, and this recipe was the result of a sudden craving for them. The ingredient list might seem a bit long, but really this comes together in hardly any time at all. Mushrooms are always a favorite in my kitchen, so this dish highlights the goodness of succulent mushrooms combined with the beans, spices, tomatoes and coconut milk. Be sure to add this recipe to your bucket list. You won't regret it.

Vegetarian Sweet Potato Wraps with Crispy Chickpeas

Wraps are always a favorite in my kitchen, and this time around I wrapped up some slightly spicy roasted sweet potatoes and chickpeas served along with a tangy tahini lemon sauce. They don't take very long to make at all. Once the chickpeas are boiled, everything gets tossed together with aromatic spices and then popped into the oven. The sauce is easily whipped up while the vegetables and chickpeas are roasting.

Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Canadian winters are cold, but there is always room for a salad to brighten up the table. Especially when you balance the earthy goodness of lentils with some chewy rye berries and toss in some sun-dried tomatoes, marinated onion, fresh herbs and a bit of spice. Served up on a bed of baby kale leaves, this a complete meal. Sometimes the simplest flavors are just what you need. Serve with some biscuits to fill it out if you please.

Chickpea Flour Fudge

This might indeed be the easiest and tastiest fudge I've ever made, and it's not your typical fudge. This delicious confection is made with toasted chickpea flour with a dash of cardamon and some lightly toasted sesame seeds. These days most everything I make is dairy-free, but this time around I went with butter. If you want to make it vegan, use coconut oil instead. I'm sure it would be just as good.

Slightly crumbly yet creamy at the same time, the taste and texture of this fudge reminds me of both halva and buttery shortbread — a none-too-sweet shortbread halva if you wish. All you need is a few small bites for a boost of protein. Once again, I've made a treat that can be enjoyed for breakfast without guilt, and this would make a fantastic Christmas treat for those looking to cut down on the seasonal decadence. These did not last long. But if you have any leftover, store them in the refrigerator in a covered container.

Classic Dal Makhani with a Vegan Twist

Creamy and rich dal makhani — literally "buttery lentils" — is probably one of my husband's very favorite dishes on those rare occasions when we do eat or order out. This Punjabi dish usually consists of whole urad beans, kidney beans, butter, cream and, of course, spices.

Popular at roadside stops and food stalls in North India, this dish is now a classic that has extended beyond the borders of India. If only we could get such delights at quick stops and stalls here in North America! Luckily, it can be made at home without too much fuss and bother. I've made several attempts myself to create this dish in my own kitchen and this time around, I skipped the dairy component and went with coconut milk for the creamy element that adds to the texture of the velvety legumes. I honestly think this version is the best one I have made so far. You won't miss the dairy. Even better than restaurant versions, because in my opinion, homemade in your kitchen with fresh ingredients and tender loving care makes for a more enjoyable meal.

Quick and Easy Spelt Tortillas

Now that I've learned to make my own tortillas at home, there is no going back. Goodbye to those rubbery things that are offered at the grocery store, complete with ingredients I don't even know how to pronounce. This is my second attempt at making these in my own kitchen and they worked out even better than the ones I made a while back. Spelt flour features here. The dough was easy to work with and I had them made in hardly any time at all. No fancy equipment is needed either. Just a bowl and a non-stick pan.

Baked Pumpkin Falafel with Tahini Lemon Sauce

I positively adore falafel. That's not surprising as I adore little bites. I've experimented with many different kinds, including ones featuring quinoa, green peas and sweet potato. As it is pumpkin season, I figured that would just be the right mix with chickpeas and some spices. Certainly rather unorthodox, as I cooked the chickpeas before adding them to the mixture — often they are just soaked overnight and drained — and as I was combining everything, I thought, why not throw in some sun-dried tomatoes for an extra bit of flair. I also baked them instead of frying because I'm not a big fan of oily foods. Moist with a slightly crisp exterior, these mildly spiced falafels just might be a new favorite.

No-Bake Peanut Butter and Cocoa Fudge

I positively adore raw treats. As a savory type of gal, I do like a bit of sweet here and there, but I'm not into desserts or snacks laden with refined sugars. There are many advantages to this rich and creamy fudge recipe. First, you get a good dose of protein from natural peanut butter and healthy fats from the coconut oil and butter. Second, the recipe is so simple that I didn't even have to pull out my cumbersome food processor. Honestly, my food processor works well, but the design is dreadful because it's such a pain to clean — clearly the people who came up with it never did dishes! After the coconut oil and butter are melted, all the ingredients get combined in one bowl and then transferred to a pan. Pop in the freezer to set, cut into little bites, and store in the refrigerator for up to a week or so. And finally, of course, they're delicious!

These are also perfect for a quick breakfast bite in the morning. I'm not a big breakfast person, so a little nibble of this fudge is just about right to keep me going until lunch time. The combination of peanut butter and cocoa is not to be resisted, especially when you add in some maple syrup and vanilla. Exquisite.

Chickpea Flour Bread with Sun-Dried Tomatoes and Spinach

There is a new cookbook in my kitchen — I know, I'm already buried in them — but it's an interesting and inspiring one. It's all about chickpea flour which is one of my favorite ingredients. The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day by Camilla V. Saulsbury is certainly the first cookbook I've come across focusing on chickpea flour. Over 80 recipes are featured for any time of day. Breakfast, breads, snacks, sides, entrées and even desserts. They all happen to be gluten-free, grain-free and soy-free. And because chickpea flour is the focus, all of the recipes are high in protein which is important for vegetarians and non-vegetarians alike. Most of the recipes are suitable for vegans too, and those that contain dairy are usually accompanied with suggestions on how to make the recipe vegan.

Spicy Black-Eyed Pea Sambar

One doesn't have to be of Indian descent to enjoy Indian cooking and flavors. In fact, although I was born and raised here in Ontario, Canada, it became my favorite cuisine by far to cook and eat only shortly after becoming vegetarian. And considering India has a strong vegetarian culture, it seemed like a perfect fit, especially for someone who appreciated food with finesse. I was amazed by the multitude of spices and styles and the vast array of not only mains, but appetizers, savory breads and desserts. The more I researched and experimented in my own kitchen, the more I was enchanted by the uniqueness and variety that characterize the different regions of Indian. When you factor in the influences from other nearby cultures and the crossover between the regions within Indian itself, the magic that one can work in their own home kitchen is awe inspiring.

As a result of British interests and control of Indian, Indian food was eventually popularized in Britain. Immigration also resulted in the popularity of Indian cooking world wide.

My Legume Love Affair #88 - October 2015

It's my pleasure to once again be hosting MLLA. This is edition #88. Thanks to everyone who took the time to share a legume creation and thanks as always to Susan for starting this event that I have now been administrating since 2013. A special thanks to our guests hosts too for helping us keep this event going for so long and of course to all of the contributors over the years.

Help me to make it to edition #100. I am looking for guest hosts for 2016. Send me an email or leave a comment on this post if you are interested in hosting.

And now onto some mouthwatering recipes. We have 12 delicious creations this time around. Chickpeas were certainly popular this month.

Chana Saag

from Sara of The Green Genie. Chickpeas and spinach shine in this dish along with tamarind for a bit of sourness and coconut nectar for a wee bit of sweetness.

Chickpea Burger

submitted by Divya of Sprinkle Some Salt. Chickpeas are always a favorite and they are great turned into vegetarian patties with some spice. Top with sliced onion and tomato or whatever suits your fancy.

Punjabi Chole, Chana Masala

offered up from Asiya of Yummy Indian Kitchen. Chickpeas certainly are a popular legume and this lovely dish is made in a traditional style and served up with fried poori bread. Yes please.

Green and White Chili Bowl

from Janet of The Taste Space. I'd love to cuddle up with a bowl of this chili on a cold night. Lots of legumes in this zesty and spicy bowl, including cannellini beans and chickpeas. Add some spinach and corn and you are in for a healthy meal.

Falafel with Spelt Flatbread

from Kirsten of Kirsten's Kitchen to Yours. I never can resist falafel and here it's served up with freshly made spelt breads and tahini sauce. Now that's an ideal meal.

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce.

This is my contribution this month and this recipe is a crowd pleaser. Black beans, sweet potato, brown rice, spinach and black olives are wrapped in corn tortillas and baked in a rich homemade tomato sauce and topped with avocado cream sauce.

Creamy Hummus

submitted by Elizabeth of Elizabeth's Kitchen Diary. It's certainly true that you can never have enough recipes for hummus. With some freshly toasted and ground cumin, along with a bit of cayenne, this incredibly creamy hummus likely won't last long.

Aubergine and Borlotti Bean ‘Meat’ Balls

shared by Jen of Chardonnay and Samphire. I adore little bites and these "meatballs" featuring borlotti beans, aubergine and oats served up with a chunky tomato sauce have my mouthwatering.

Suyyam

offered up by KP of Myriad Musings. Chana dal is the shining legume in this mostly traditional deep fried delight with a sweet and spicy filling that was prepared in celebration of Saraswathi Puja. I'm intrigued by these little bites of goodness.

Butternut Squash and Butterbean Soup

shared by Linzi of Lancashire Food. Just the sort of soup to warm your bones on a cold autumn evening, this lovely soup features butterbeans and squash and just a bit of chili for some heat. Use pumpkin if you have some instead of the butternut variety.

Chickpea Flour Rolls (Gujarati Khandvi)

shared by Sadhna of Herbs, Spices and Tradition. I've always wanted to make these elegant chickpea bites that include yogurt and then made into a paste and gently wrapped and filled with chilies, coconut and seeds. The trick for these is to get the cooking time right.

Pumpkin Falafel

submitted by Jagruti of Jagruti's Cooking Odyssey. I never tire of falafel and these healthy roasted ones include pumpkin, heat from chilies and earthy aromatic spices along with chickpeas and fresh herbs. Simply divine.

And that concludes the October 2015 roundup. Sadhna of Herbs, Spices and Tradition is hosting the November 2015 edition - #89. Be sure to visit her site for details and join in the legume fun.

Pumpkin Pie with Fresh Purée

Sweet pies are likely my husband's very favorite dessert, though he doesn't get to enjoy pie all that often because he would likely eat it for breakfast, lunch and dinner. But everyone deserves a treat once in a while.

It seems to be a tradition for me to make at least one pumpkin pie each year. This is a version of the one I made last year that didn't make it to the blog as I hadn't quite perfected it, even though it was delicious. It worked out even better this year. The filling was rich and creamy, with the distinctive aromatic spicing that we all associate with pumpkin pie. The filling didn't crack in the oven and only separated ever so slightly from the crust which is quite usual for pumpkin pie. I made my perfected flaky butter pastry as a base, but use your own tried and tested pastry recipe if desired. A favorite for Thanksgiving dinner, one doesn't need an excuse to make a pumpkin pie for a special treat. And if you have roasted your own pumpkin, using fresh purée makes it even better.

Pumpkin Hummus

It might be soup season, but it's also pumpkin season. Pumpkin is fantastic in soups but I see no reason not to incorporate it into other dishes. In this case, hummus. This creamy dip is enjoyed year round in my kitchen, and I've worked with plenty of variations on the theme. Pumpkin seemed like a good choice to include with buttery soft chickpeas with a bit of spice. Served up with fresh vegetables and toasted pita crisps, this makes for a lovely lunch or dinner.

Khara Bread (Indian Spiced Bakery-Style Bread)

There is nothing quite like the irresistible aroma of fresh baked bread, especially during the colder months because the kitchen gets all warm and toasty too. For hours, my entire space was filled with the heavenly scent from this spiced bread. I could hardly wait for it to cool down before I was able to slice it and enjoy. If you are looking for an appetite stimulant, you can't do much better than homemade bread.

I don't usually make yeast breads. Generally I prefer to make quick breads that require little kneading. At the same time, I have fond memories of my mother's homemade white bread that rose to enormous heights. It was a special childhood treat. Armed with that memory, and inspired by a traditional bakery bread from Bangalore, I was curious and bold enough to try my own version. There are a plethora of recipes for this spiced and herbed bread and it took some time for me to draft a recipe. Never having been to India, or fortunate enough to know someone who makes this bread, I could only imagine the flavors based on my experience with Indian cuisine. Usually I am more a cook than a baker, but I do enjoy baking and I was up to the challenge of patience because yeast breads generally require a lot of kneading and resting time.

Raw Cocoa Gingerbread Brownies

The popularity of raw treats these days doesn't just owe to the wholesome nourishment provided by raw healthy ingredients or to the simplicity of making goodies without having to cook. The fact is that raw treats are every bit as delicious — or even more so — than the baked delights we grew up with. It's quite amazing what you can do without flour, eggs, milk or a stove or oven.

Take these raw cocoa brownies for example … so rich, fudgy and attractive that no one would ever guess that they didn't come out of a bakery. Or that they're packed with protein and fiber. These no-cook brownies with warming spicy undertones of fresh ginger and cinnamon topped with a sweet maple syrup and nutty pecan smothering of goodness are every bit as decadent tasting as sugar-laden treats from a bakery, but without the guilt.

Kidney Bean Pumpkin Chili

When it is cold outside, there is nothing better than a spicy chili to warm up and nourish a soul. It also happens to be pumpkin season and I always make sure I have some fresh ones on hand when they are available to roast and enjoy. Not only are the seeds a delicious autumn treat when roasted in the oven, I bag some of the purée and freeze it so that I have some on hand for the remainder of the year. And I've still got a few more small pie size pumpkins waiting around for my attention because fresh roasted pumpkin is always tastier than canned purée.

Before sending most of the pumpkin purée to the freezer for another day, I used some in a pumpkin chili with plump red kidney beans, succulent mushrooms and tangy tomatoes, all finished off with a bit of lime juice and a splash of balsamic vinegar. Simple, but colorful, warming and hearty, the pumpkin really adds a depth of flavor to the chili making it rich and delicious.

Baked Mini Vegetable Chickpea Samosas

I've introduced many diners to Indian food and I've always found that one of the best ways to initiate those unfamiliar with Indian cuisine is to offer up some appetizers.

Of all Indian appetizers, samosas are possibly the most popular. Fried savory pastries stuffed with a spicy vegetable filling, or sometimes a meat filling, samosas can be found on the menu in every North Indian restaurant. A combination of potatoes, cauliflower, carrots or green peas is often the favorite choice for the filling. Typically served as an appetizer along with coriander or tamarind chutneys, samosas can also make for a fine small entrée.

Essentially Raw Pumpkin Bites

Every autumn when pumpkins are in season, I make sure to make a few trips to purchase some small pie pumpkins and roast them so I have pumpkin purée all year long. I keep 1 cup quantities in the freezer in small sealed bags that I can simply thaw before I want to use purée in a recipe. The small pie pumpkins have a sweeter flavor and retain less moisture than large pumpkins that are really more for decorative purposes around Halloween than for cooking or baking. And don't forget to harvest those pumpkin seeds — when roasted they are a wonderful salty yet healthy treat.

And on the subject of treats, as pumpkin happens to be in abundance, a fair amount of it is used in my kitchen even before freezing it. Healthy treats containing nuts and dried fruit are pretty much a staple in my kitchen and here I've topped a chocolaty base of naturally sweet dates and prunes with a topping of protein rich cashews, pumpkin purée, a small amount of maple syrup and aromatic spicing. These squares are surprisingly reminiscent of a layer cake or an upside down cheesecake as the top layer has the crunch while the bottom layer is moister with that melt-in-your-mouth element. No baking is required either, just a bit of patience with the food processor.

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Much like popular Italian baked pasta dishes such as cannelloni or lasagna, this vegan Mexican baked tortilla dish is wonderfully rich despite the total absence of meat and dairy. There is only one drawback to this meal — it's so absurdly delicious and wholesome that it presents a challenge to the cook to come up with something that has as much flair and finesse for the next dinner. Thankfully there were leftovers.

Spiced Teff Cakes with Sun-Dried Tomatoes

With my recent forays into Ethiopian cooking, I've become interested again in revisiting teff for the first time in many years.

My Legume Love Affair #88 - October 2015

I'm pleased once again to be hosting My Legume Love Affair, a long running event celebrating all of the goodness of legumes. We are at edition #88 and I hope fellow bloggers will submit a recipe this month. This event was started by my dear and loving friend Susan of The Well Seasoned Cook and eventually passed along to me to administer. A special thank you to those who have hosted and contributed their creativity and talent over the years.

Legumes are an important source of protein, especially for those following vegetarian or vegan diets. In my kitchen, it is rare a day goes by without legumes playing an important role.

To share in the legume love affair, all you need to do is:

Prepare a legume-centric dish. Link back to this announcement, my blog and also Susan's blog, as she is the original founder of the event. Share your creation using the linky tool at the end of this post by the end of the month. Use of the lovely logo, designed by Susan, is optional, but appreciated.

I own and operate a vegetarian blog, so only vegetarian recipes will be accepted. That includes recipes free of meat, fowl and seafood. Please only one submission per month, per blogger. Recipes from your archives will be accepted if reposted and updated.

For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. The slight exception to this are legumes such as fenugreek or tamarind that typically are used in smaller quantities. Fresh or dried beans, lentils, pulses, and the sometimes edible pods that contain these seeds, and derivative products such as tofu or besan, along with fenugreek, carob, and peanuts are all acceptable. The possibilities are endless. Please just ensure that your shining ingredient is in fact a member of the legume family. All types of cuisines and courses are welcome, meaning appetizers, sides, mains and desserts are all acceptable so long as the mighty legume is the key ingredient.

Thanks in advance for your participation and inspiration. I am looking for guest hosts for 2016. Send me an email at legume.lisa AT gmail DOT com or leave a comment on this post if you would like to host.

Urad Dal Tomato Soup

A longtime favorite soup of mine that I often make when I don't want to fuss and want something warming and easy to digest, this attractive and gently spiced ural dal and tomato soup is always worth another share. And another taste too. Creamy mild urad dal combines so well with tangy tomatoes, hot peppers, ginger and cumin. I took advantage of a surplus of cherry tomatoes from our garden for an extra boost of flavor and goodness as well as a red bell pepper too for some extra flair. Sometimes simplicity is exactly what the body needs. This easy-to-make recipe just might become a staple in your kitchen too.

Millet and Brown Rice Patties with Tahini and Tamari

Sometimes the easiest dishes are the most satisfying, especially when you are pressed for time but don't wish to sacrifice flavor or nutrients. Take these deliciously nutty baked millet and brown rice patties with creamy tahini and salty tamari sauce. With hardly any ingredients at all, they need little adornment to satisfy the palate and appetite. I've always maintained that millet is an under-appreciated grain, and there is no reason for that. It's always a staple in my pantry, along with the more popular grains such as rice, quinoa and oats.

Mushroom Tikka Masala

One of my favorite ingredients, I scarcely like to go a week without eating mushrooms and will often incorporate them into rice or dishes that don't ordinarily call for them. But sometimes I like to make a dish in which the mushrooms shine as the starring ingredient. That and my usual preference for Indian food means plenty of mushroom curries being served at my table.

This time I marinated whole tender button mushrooms in a thick and zesty Indian yogurt and spice "tikka" or marinade. As if these wouldn't be good enough by themselves, I simmered them gently in an incredible smooth Indian-spiced tomato and cashew gravy. Using the mushrooms whole and only gently simmering them in the gravy keeps them plump and meaty for enjoying them as a whole wonderful mushroom bite with each forkful. Served with some simple saffron rice, this mushroom curry made an extraordinarily colorful and delicious meal.

Don't let the rather long list of ingredients intimidate you. It's not a complicated dish to make.

Quinoa with Almonds and Mixed Vegetables

Quinoa is a perfect meal accompaniment just on its own or with a little seasoning, just as rice is. And just like rice, the nutty flavor of quinoa is easy to dress up to take the grain experience to a whole new level. It's a delicious and simple vehicle for incorporating vegetables into your meal, such as in this colorful, nourishing and filling take on an Indian pilaf.

Quinoa is obviously not a traditional Indian grain, but it cooks up just as quickly and easily as the more customary white rice and takes on Indian spices just as well too. Plenty of fresh vegetables are loaded into this Indian-inspired quinoa dish as well as some almond meal and fried sliced almonds for extra flavor and crunch texture. It's as good as it looks, if not even better. Each bite is a taste experience.

Olive Oil Almond Cake

Sometimes the most elegant desserts are the easiest ones. Take this cake for example. An ideal accompaniment for tea or coffee if you please, almonds are the shining ingredient here, along with olive oil and a bit of citrusy burst from freshly grated orange zest. It's not too sweet, and that's a bonus as the other flavors shine because they aren't drowned in sugar. Moist inside, with a slightly crusted exterior, each and every bite is to be savored.

Quinoa Potato Patties

I've been cooking my way through one of my new favorite cookbooks. Vegan Richa's Indian Kitchen is a creative twist on traditional Indian recipes designed for the home cook. It's beautiful to browse through, with plenty of mouthwatering photos and ideas for little bites and meals, breakfast, sides, vegetable and legume curries, mains, flat breads, accompaniments and even desserts. There are easy recipes for those days when you don't want to fuss too much and other slightly more complicated ideas for those days when you have more time to hang out in the kitchen. All of the recipes are easy to follow and beautifully presented. For those new to Indian cooking, this is a great introduction with lots of useful information regarding the fundamentals of Indian cuisine. Your taste buds will thank you.

Classic Tamarind Chutney

Why purchase store-bought chutneys and sauces when it's so easy to make your own? As I enjoy Indian savories, that usually means that when I make them, I also make an accompaniment for them. Sweet tamarind chutney is one of my favorites and I've made several versions of it in the past. This one is smooth, tart and hot, and easy to make, and I made it to go along with baked samosas (that recipe is coming soon). All you need to do is soak the tamarind for a while and then gently simmer with a few other ingredients until it thickens up. It keeps well in the refrigerator for at least a week in a covered container.

Roasted Cauliflower Bites with Sriracha Sauce

Rather than one or two large meals, I tend to nourish myself with smaller portions throughout the day. Appetizer bites are especially suited to this preference, and in this case, I get my spicy kick and a vegetable component besides. Easy to make up, these satisfying cauliflower nuggets are a delightful and colorful addition to any party platter and a nice appetizer on their own or as a side too. They are hot, and if you want them even hotter, add even more hot sauce if you dare.

Chana Dal and Cauliflower Kitchari with Green Peas

Kitcharis (or "khichdi") are an easy Indian meal idea that generally consists of rice and split legumes and often vegetables. Very easy to digest, with a minimum of spices, all of your nutrients are served up in one glorious bowl. I used chana dal, basmati rice, cauliflower and green peas to keep us going for a few days.

Chickpea Flour Cubes in a Spicy Madras Sauce

For now, I'm following an essentially dairy-free diet. That's not really a drastic change for me as I've been a strict vegetarian for over 20 years now and dairy has't made up a significant portion of my daily meals for quite some time now. It's unlikely I would follow a strict vegan diet, but for digestive reasons, this seems to be the right approach for me personally for the time being.

The thing is, some of my favorites happen to be not so dairy-free. Like cheese! That's the sad part. The fun part is finding alternatives that closely mimic my favorites, while still focusing on real and nourishing food. So far, I've been quite satisfied with vegan versions of some classics such as coleslaw and Caesar salad. It's a refreshing challenge and my taste buds and body are certainly content.

When it comes to cheese, paneer is a particular weakness of mine, if you could call it that. A succulent soft and mild cheese with a high melting point, it is perfectly suited to curries as it takes on the flavors of the dish it stars in, and adds a unique chewy texture. And then I found a recipe for "chickpea tofu" from Vegan Richa's Indian Kitchen. Without soy and containing only chickpea flour, some spices, and my own addition — nutritional flakes for a bit of a cheesy flavor — these cubes are not only easy to make, but delicious as a snack. I had to restrain myself from snacking too much, otherwise there wouldn't have been enough left over for this tomato-based curry that I also adapted from Richa's book.

This dish reminded me of very much of mattar paneer, one of my all time favorite North Indian classics featuring cubes of paneer simmered in a spicy tomato gravy with green peas. As an analogy to my habit of ordering mushroom dishes on those occasions when I happen to dine out to test the prowess of the chef, likewise I seem to judge the quality of Indian restaurants from the paneer dishes offered up and am always finding new ways to make it in my own kitchen.

Sweet Potato Falafel

Anyone who regularly frequents this space will know I adore little bites, especially when they are baked as it cuts done on oil content and time too. I have baked falafels on more than one occasion and this time I wanted to try falafel with sweet potato along with the chickpeas that are the traditional base for falafels. I surely wasn't disappointed with the result.

They were really easy to make, which is good when it's hot outside and the desire to spend a prolonged period of time in the kitchen is not the first priority. The falafels were slightly crisp on the outside with a melt-in-your-mouth interior. They can be served up as an appetizer, or for a light meal with your favorite chutney or, as I did, with a creamy and tangy yogurt and tahini sauce. I wanted a grain component to the meal and also decided to serve up some brown rice on the side. These certainly would be wonderful served in a pita pocket along with some diced tomato or anything else that suits your fancy.