Lisa's Vegetarian Kitchen

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Toor Dal and Spinach Curry (Toor Dal Palak)

Tuscan-Style Pinto Bean Soup with Kale

Mushroom, Miso and Seaweed Soup

Ricotta Crumpets

Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)

Red Wine and Sun-Dried Tomato Biscotti

Quinoa Breakfast Hash

Indian-Style Tomato and Corn Salad

Kalamata Olive Tapenade

Chocolate Orange Cookies

Beetroot Rasam

Scalloped Potatoes with Coconut Milk and Mushrooms

Miso Soup with Wild Mushrooms

Red Chili and Vinegar Paste (Balchao Masala)

Cheesy Scrambled Eggs

Rice Pongal

Shredded Paneer Cheese with Tomatoes, Chilies, Mushrooms and Chickpeas

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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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      • Toor Dal and Spinach Curry (Toor Dal Palak)
      • Tuscan-Style Pinto Bean Soup with Kale
      • Mushroom, Miso and Seaweed Soup
      • Ricotta Crumpets
      • Kidney Beans in a Slowly Simmered Tomato Sauce wit...
      • Red Wine and Sun-Dried Tomato Biscotti
      • Quinoa Breakfast Hash
      • Indian-Style Tomato and Corn Salad
      • Kalamata Olive Tapenade
      • Chocolate Orange Cookies
      • Beetroot Rasam
      • Scalloped Potatoes with Coconut Milk and Mushrooms
      • Miso Soup with Wild Mushrooms
      • Red Chili and Vinegar Paste (Balchao Masala)
      • Cheesy Scrambled Eggs
      • Rice Pongal
      • Shredded Paneer Cheese with Tomatoes, Chilies, Mus...
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