Lisa's Vegetarian Kitchen

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Chickpea Flour Dumplings Simmered in a Spicy Yogurt Sauce

Buckwheat and Molasses Pancakes

Indian-Style Yellow Split Pea Curry (Matar Dal)

Risotto-Style Barley with Kale, Goat Cheese and Parmesan

Spicy Cashew-Crusted Paneer with Tomato-Cashew Gravy

Roasted Beetroot with Toasted Walnuts and a Yogurt Dressing

Cayenne Peanut Butter Cookies

Kidney Bean Curry ( Rajma )

Black-Eyed Pea Soup with Tomatoes and Spices

Staple Corner: How to Make Your Own Curry Powder

Olive and Feta Scones with Rosemary, Basil and Sun-Dried Tomatoes

Spicy Urad Dal with Tomato and Fennel Seeds

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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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      • Chickpea Flour Dumplings Simmered in a Spicy Yogur...
      • Buckwheat and Molasses Pancakes
      • Indian-Style Yellow Split Pea Curry (Matar Dal)
      • Risotto-Style Barley with Kale, Goat Cheese and Pa...
      • Spicy Cashew-Crusted Paneer with Tomato-Cashew Gravy
      • Roasted Beetroot with Toasted Walnuts and a Yogurt...
      • Cayenne Peanut Butter Cookies
      • Kidney Bean Curry ( Rajma )
      • Black-Eyed Pea Soup with Tomatoes and Spices
      • Staple Corner: How to Make Your Own Curry Powder
      • Olive and Feta Scones with Rosemary, Basil and Sun...
      • Spicy Urad Dal with Tomato and Fennel Seeds
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