Lisa's Vegetarian Kitchen

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Caribbean-Style Black Bean & Delicata Squash

Buttered Mushroom Rice

Ginger Molasses Pancakes with Mixed Dried Fruit

Roasted Beet Soup with Roasted Parsnip and Carrot Purées

Indian Chickpea and Pumpkin Soup

Indian-Style Beet Salad with a Yogurt Dressing

Pumpkin Cheesecake

Split Pea and Mushroom Soup

Miso Seaweed Broth with Mushrooms and Carrots

Wild Rice Chowder with Fresh Coconut and Mushrooms

Spicy Kidney Beans with Tomato and Yogurt Sauce

Moosewood's Turkish Lentil & Spinach Soup

Roasted Beet and Coconut Curry

French Lentil Salad with Sweet Corn and Tomato

Mung Bean and Vegetable Soup

Indian-Style Cream of Cauliflower Soup

Mung and Azuki Beans with Fresh Peas and Spices

Pomegranate & Blueberry Oat Smoothie

Chickpea Flour Curry

Whole Wheat Blueberry Tea Biscuits with Dried Cherries

Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

Paneer Mushroom Masala

Roasted Corn and Jalapeño Cheese Soup

Nigella's Fresh Gingerbread with Lemon Icing

Black-Eyed Peas with Spices and Herbs

Baked Chickpea and Brown Rice Spicy Patties

Cream Cheese and Caramel Strawberry Dip

Spicy Sun-Dried Tomato Paste

Cherry Blueberry Muffins

Quinoa with Coconut and Roasted Cashews

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Based in London, Ontario, a veteran vegetarian for 28 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.
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Red Lentils in a Spicy Tomato Sauce (Ye'misser Wot Be'timatim)

A "wot" — or "wat" — is a traditional Ethiopian stew made with meat or vegetables and seasoned oil and served with inje...



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