Lentil Salad with Walnuts, Goat Cheese and Sun-Dried Tomatoes

As much as I enjoy summer, the heat waves at times can be unbearable. Weather that has you melting into a puddle calls for simple salads that required little fuss in the kitchen. An added bonus is that this salad keeps well in the refrigerator for a few days, so you won't have to worry about cooking everyday.

A delicious salad to enjoy anytime of year, I especially liked it because I was able to use some fresh herbs from my potted garden. The addition of goat cheese adds a bit of substance along with the lentils - this will fill you up but not tax your digestive system. We usually want something fairly light on those sweltering days. The dressing is so refreshing and light combining a number of my favorite oils and vinegar. Add some champagne vinegar if you have some on hand or add a dash or two of rice vinegar if desired. Serve with a whole grain for a complete and balanced meal that is especially enjoyable on a patio or deck.

Lentil Salad with Walnuts, Goat Cheese and Sun-Dried Tomatoes

Recipe by Lisa Turner Published on June 28, 2012 A light and healthy but robust-tasting summer lentil and arugula salad with walnuts, goat cheese and sun-dried tomatoes Print this recipe Salad: 5 sun-dried tomatoes 1/2 cup walnut pieces 1 tablespoon olive oil 1 small red onion, finely chopped 1 small clove garlic, minced or crushed 1 1/4 cups French lentils 1 1/4 cup water 1 large bay leaf 1 teaspoon fresh thyme, chopped 1 teaspoon fresh rosemary, chopped 4 oz (120 g) firm ripened goat cheese, crumbled several handfuls of arugula, torn into pieces if the leaves are large Dressing: 1 small clove garlic, minced 1 - 2 teaspoons sea salt, to taste 1 teaspoon mustard powder pinch of cayenne 1/4 teaspoon Dijon mustard 2 tablespoons balsamic vinegar 2 tablespoons walnut oil 3 - 4 tablespoons olive oil splash of fresh lemon juice fresh ground black pepper to taste Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Meanwhile, toast the walnut pieces in a medium heavy-bottomed saucepan over medium heat for 5 minutes or until slightly browned. Remove from the pan and set aside. Return the saucepan to the stove and heat the oil. When hot, add the onion and stir for 5 minutes. Add the garlic and stir for 1 minute. Now add the lentils, water, bay leaf, thyme, rosemary and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 40 minutes or until the lentils are tender and the water has evaporated. Add the sun-dried tomatoes part-way through the cooking time While the lentils are cooking, whisk together the dressing ingredients in a small bowl. Set aside to cool for a bit. When the lentils are finished, transfer to a large bowl and add half the walnut pieces and most of the goat cheese and arugula. Pour in the dressing and toss well. Serve warm or cold garnished with the remaining walnut pieces, goat cheese and arugula. Makes 6 servings

More summer salads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mixed Greens with Warm Goat Cheese and Pesto
Summer Chickpea Salad
Lazy Summer Cottage Cheese & Fruit Salad
Fried Halloumi Saganaki and Asparagus

On the top of the reading stack: "Revenge of the Vegetarian" by Jim Tilberry

Audio Accompaniment: the ceiling fan

Tomato and Goat Cheese Crustless Quiche

This dish I whipped up to go along with Spicy Chickpea Patties and Vegetable Gravy for my weekend feast. It is a tradition of mine to treat my husband and my friend Basil to a special meal, unless the temperatures are too high to consider even a small amount of time in the kitchen. I suspect this weekend might be one of those times when minimal food prep is in order.



The balance of flavors are simply sublime and this makes an excellent breakfast too, just on its own. The goat cheese is really essential in the quiche, and the other cheeses certainly compliment the rest of the ingredients, including the fresh basil from my garden and nutty quinoa. I was told this was worthy of any restaurant menu meal.

Summer is a great time to grow your own fresh herbs, peppers and tomatoes, and I have a lovely potted garden growing in the backyard. Economical, fresh and you can fetch just want you want without wasting anything.

Tomato and Goat Cheese Crustless Quiche with Quinoa

Recipe by Lisa Turner Published on June 26, 2012 A simple, delicious and fresh tomato and goat cheese quiche with quinoa Print this recipe Ingredients: 1/2 cup quinoa 3/4 cup water 6 sun-dried tomatoes 2 teaspoons sesame oil 1 medium onion, diced 1/3 cup quinoa flour or unbleached white flour 4 large eggs 3 tablespoons fresh basil, finely chopped 2 - 3 fresh green or red chilies, seeded and finely chopped 3 medium plum tomatoes or 2 medium tomatoes, seeded and diced 1/3 cup milk or yogurt 5 oz (140 gram) soft goat cheese, crumbled or mashed 1/2 cup fresh grated sharp Cheddar cheese 1/3 cup fresh grated Parmesan cheese pinch of cayenne 1 teaspoon sea salt fresh cracked black pepper to taste Instructions: Rinse the quinoa and soak overnight in the water in a small saucepan. Bring to a boil, reduce the heat to low, cover and cook for 15 to 20 minutes or until the water is absorbed. Set aside and let cool. Fluff with a fork before adding to the rest of the ingredients. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Grease a 9-inch pie plate or baking dish with butter or oil. Heat the oil in a skillet over medium heat. When hot, add the onion and stir for 5 minutes or until the onion begins to brown. Remove from heat. In a large bowl, whisk together the flour and eggs. Now add the cooked quinoa, onion, basil, tomatoes and sun-dried tomaotes, milk or yogurt, goat cheese, Cheddar cheese, Parmesan cheese, cayenne, salt and black pepper. Stir well to combine. Transfer the mixture to the greased baking dish and smooth the mixture out evenly with a spatula. Bake in a preheated 350° oven for 50 minutes or until set. Let the quiche cool for 10 minutes and run a knife around the edges of the dish. Cut into wedges and serve hot, at room temperature or cold. Makes 6 to 8 servings

More egg dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Baked Strawberry Ricotta French Toast
Asparagus and Feta Cheese Frittata
Cheddar and Mushroom Shirred Eggs
Devilled Curried Eggs

On the top of the reading stack: Revenge of the Vegetarian by Jim Tilberry

Audio Accompaniment: Daniel Waples

Tamarind Sambar

Sambars are thick, spicy and fiery vegetable curries and are usually served as the first course of a traditional south Indian meal, but they also make a lovely light lunch or dinner on their own served with rice and pappadoms. This version, which I have adapted from my treasured copy of Dakshin by Chandra Padmanabhan, is easy to prepare and combines the goodness of some split dals and a generous amount of spice, complete with tart and tangy tamarind pulp to give the sambar a unique and delicious hot and sour flavor. If you like Indian hot, this is just the dish for you, followed by a rasam, and served also with a side salad and poriyal. Do serve with some plain yogurt on the side to temper the heat if desired.

Strawberry-Rhubarb Syrup with Ricotta Pancakes

Without any care or tending at all, rhubarb grows into enormous stalks and leaves in the corner of my backyard every year from spring right through into late summer. It must be one of the most carefree food plants that grows in this climate. Although rhubarb stems are rich in vitamin C, dietary fiber and calcium, their sour taste means that they're ordinarily stewed with sugar and used for desserts like pies and cobblers — that is why rhubarb was once known as the "pie plant" in the United States. Their sour taste also lends a wonderful tartness to strawberries with which they're commonly combined — strawberry-rhubarb pies can be found all over around here in Ontario in the spring and summer.

Once it is cooler, I am going to make a pie from the harvest in the backyard. Hubby and best friend Basil are chopping at the bit in anticipation. In the meantime, try this for a weekend breakfast.



This beautiful sweet and tart rhubarb and strawberry combination also makes a great syrup for using on pancakes or ice cream or in teas, milkshakes or other drinks, and the best part of making this easy syrup is that straining the stewed fruits before reducing the syrup yields a delicious compote that you may want to consider using in a pie or cobbler too. I served up this syrup and compote on my famous light and creamy ricotta pancakes with plenty of syrup left over for ice cream when the weather turns hot again this week. The compote is also excellent served with ice cream.



Tips: choose firm and smooth rhubarb stems but avoid stems that are hard and rigid or blotched. You can also use frozen rhubarb and/or strawberries to make a syrup, but you may want to reduce the water slightly.

Strawberry-Rhubarb Syrup

Recipe by Lisa Turner Published on June 22, 2012 Tart and sweet homemade strawberry-rhubarb syrup Print this recipe Ingredients: 1 pound fresh rhubarb, chopped 1 pound strawberries, halved or quartered 1 cup white sugar 3/4 cup water juice and zest from 1/2 lemon Instructions: Bring all the ingredients to a boil over medium-high heat in a medium saucepan. Reduce the heat to medium-low and simmer, stirring frequently, for 5 minutes or until the rhubarb is soft. Strain the liquid, reserving the pulped fruits for use as a compote, and return the liquid to the pan. Bring to a simmer again and continue to simmer gently, stirring occasionally, for 1/2 hour to 1 hour or until the syrup has thickened to a desired consistency. Remove from heat, pour into jars, and refrigerate for up to 1 week. Makes 1 cup of syrup and 1 cup of compote

Light and Creamy Ricotta Pancakes

Recipe by Lisa Turner First published on March 23, 2010 These light, fluffy and creamy ricotta cheese pancakes are simple to whip up Print this recipe Ingredients: 4 large eggs, separated 3/4 cup whole milk 2 tablespoons honey 1/2 teaspoon vanilla 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking powder pinch of sea salt zest from 1/2 lemon 1 cup whole milk ricotta cheese Instructions: Combine egg yolks, milk, honey and vanilla in a large mixing bowl. Stir in flour, baking powder, salt and lemon zest. Cover with a clean dish cloth and set aside to rest for 15 minutes. Beat the egg whites until stiff peaks form. Gently fold into the batter, leaving a few white streaks. Gently mix in the ricotta, leaving small chunks of cheese in the batter. Heat a non-stick griddle or cast-iron skillet over medium heat. Lightly grease the pan with butter. When the pan is hot enough to makes drops of water dance and sputter before vanishing, pour in 1/3 cup of batter for each pancake. Cook for 1-2 minutes or until small bubbles appear on the edges, then flip and cook for 2 more minutes or until the batter is set and the sides are golden brown. Remove from heat and serve right away drizzled with strawberry-rhubarb syrup and with a spoonful of the compote. Makes about 16 4-inch pancakes

Other pancake and syrup posts you may enjoy:
Homemade Maple Syrup from Muskoka
Vanilla Oat Pancakes
Mollie Katzen's Blueberry & Cornmeal Buttermilk Pancakes
Cottage Cheese Blintzes and Peach-Plum Compote

On the top of the reading stack: The Mr. Men Cookbook

Audio Accompaniment: Daniel Waples - Banyan Tree

Asparagus Mimosa

Seasonal local asparagus is a real treat here in southern Ontario. Because of the robust and unique flavor of this treasured vegetable, it is best to keep things simple and pair it with just a handful of simple but classic flavors such as butter, lemon or salt to let the asparagus shine. The Italians know this quite well, and love to serve asparagus with eggs — hard-boiled, soft-boiled, in egg sauces or in frittatas.

This is a variation of an asparagus mimosa, a classic Italian asparagus dish served with grated cooked egg and olive oil and often very little else except salt and perhaps a little lemon juice. Although ordinarily a hard-boiled egg is grated for this salad, I made some soft-boiled eggs instead to let a little of the yolk ooze out onto the lightly steamed asparagus — instead of grating the egg you may find it easier to finely chop the eggs instead. I used a little of the extra-virgin O meyer lemon olive oil and the wonderful dry O champagne vinegar that I received recently, both of which enhanced the asparagus beautifully. If desired, add just a 1/2 teaspoon of lemon juice to a salad olive oil, and be sure to use a very light and dry vinegar such as rice vinegar or a dry white wine vinegar.

With a little chopped fresh parsley and just a hint of sea salt and fresh cracked black pepper seasoning, this is an elegant salad to enjoy on a warm summer day, such as the days we've been having here with temperatures soaring to over 30°. I don't mind the heat really, but I don't care to be standing over a hot stove in this weather either. Unfortunately the landlady has resisted turning on the air conditioning so far — just as when she resists turning on the furnace in the winter until the temperatures are numbing! Oh well, this is a lovely apartment, indoor temperatures aside, and I don't mind making these simple salads. But one of these days, I would like to have a house of my own.

Enjoy this elegant dish on your patio or deck along with a whole grain.

Asparagus Mimosa

Recipe by Lisa Turner Cuisine: Italian Published on June 19. 2012 Simple, classic and elegant Italian dish of asparagus served with a simple olive oil and champagne dressing and topped with grated egg Print this recipe Ingredients: 2 eggs 1 bunch asparagus 2 tablespoons olive oil 1 tablespoon champagne, white wine or rice vinegar 1/2 teaspoon of sea salt or to taste fresh ground black pepper small handful fresh parsley, chopped Instructions: Place the eggs in a medium saucepan, cover with water, bring to a boil, and simmer for 5 minutes. Remove the eggs from the pan and set aside to cool. When cool, peel the eggs and grate with a coarse grater or chop finely. Meanwhile, snap off the woody ends of the asparagus. Steam the spears for 5 minutes, or alternately place in a large pan of boiling water and cook for 2 to 3 minutes or until just tender. (You may cook the asparagus longer for more tender spears, but this dish works better with firm and just-cooked asparagus.) Divide the asparagus between 4 or more serving plates. Whisk together the olive oil and vinegar, and drizzle over the spears. Sprinkle the plates with salt and pepper and scatter the chopped parsley over top. Garnish with the grated egg and serve. Makes 4 or more servings

More asparagus dishes from Lisa's Vegetarian Kitchen:
Warm Baby Potato and Asparagus Salad
Wild Rice and Asparagus Salad
Asparagus and Oriental Tamari Dressing with Pine Nuts
Asparagus Pesto Rice
Asparagus and Feta Cheese Frittata

Chickpea Patties Smothered in Vegetable Gravy

This recipe was part of a mini feast I cooked up for my husband and best friend Basil. Chickpeas are likely my favorite legume and, served with a thick spicy vegetable gravy, the meal was pronounced a "classic" according to Basil. I served this dish with a tomato and goat cheese crustless quiche with quinoa.

Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons

After receiving a free sample of O Olive Oil and much thought and a taste test, I decided to make a variation of my classic Caesar salad. Their pressed extra-virgin olive oil made with California Mission Olives with Meyer Lemons crushed together along with a bottle of their elegant Champagne Vinegar seemed perfect for a Caesar salad. I often add fresh lemon juice when making my Caesar salad, but the lemon olive oil was even better. I cut down on the mayonnaise, omitted the red wine vinegar, and was sparing with the garlic because I wanted the oil and vinegar to shine in this dish. And it did.

Curried Black Beans with Tomatoes and Spices

Smoky and hearty, this robust concoction goes especially well with a side grain dish and salad. Though black beans are not native to Indian cooking, they sure do go well with Indian spicing. You may also want to consider serving this dish with your favorite Indian flatbread. Easy to prepare if you have all of the staples on hand that are necessary for Indian legume dishes. My craving for black beans certainly was met with a reward with this dish. Spicy, nourishing and just tasty and good for you.

Curried Black Beans with Tomatoes and Spices

Recipe by Lisa Turner Cuisine: Indian Published on June 13, 2012 A hot, robust, smoky and earthy Indian-spiced black bean curry Preparation: 15 minutes Cooking time: 1 hour 45 minutes Print this recipe Ingredients: 1 1/2 cups dried black beans 1/2 teaspoon ground turmeric 4 cups water 3 tablespoons ghee or oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 small onion, finely chopped 1 clove garlic, minced or crushed 1-inch piece of ginger, minced or grated 2 fresh green chilies, seeded and finely chopped 1 tablespoon dried fenugreek leaves (methi) 1 tablespoon dried curry leaves, crumbled 1 1/2 tablespoons ground coriander 1 teaspoon ground cumin 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon dried mustard powder pinch of asafetida 1 1/2 teaspoons sea salt 2 medium tomatoes, finely chopped 1/2 cup fresh parsley or cilantro, chopped garam masala for garnish Instructions: Rinse the black beans and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a large saucepan and add the turmeric and water. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Heat the ghee or oil over medium heat in a frying pan. When hot, add the mustard seeds and cumin seeds and stir for a minute or until the mustard seeds turn grey and begin to pop. Add the onion to the pan and stir until it begins to brown. Now toss in the garlic, ginger and fresh chilies. Stir and fry for another minute or two. Now add the dried leaves, spices and salt, and stir and fry for another minute. Add the tomatoes and cook, stirring frequently, for 10 minutes or until the tomatoes are reduced and the sauce has thickened. Pour the tomato spice mixture into the pan of beans and simmer over medium-low heat for 15 to 20 minutes or until the beans have thickened. Stir in most of the parsley or cilantro, reserving a little for garnish, and continue to simmer for 5 minutes. Transfer to a serving plate and garnish with the remaining parsley or cilantro and a sprinkle of garam masala. Makes 6 servings

More black bean dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Spicy Tamarind Black Beans
Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad
Cornmeal Crusted Chili
Black Bean and Goat Cheese Quesadillas

Artichoke Tart with Polenta Crust and Fresh Rosemary

This tangy and zest artichoke tart was inspired by Maria Speck's wonderful book, Ancient Grains for Modern Meals. It is important to incorporate grains into your diet, especially if you are a vegetarian or vegan, and if you want to add some flare to your grains, this is surely a book you will want to consult. Gorgeous photos and so many helpful hints with a variety of recipes that will keep your tummy rolling in culinary ecstasy, this is one treasure that I quite happily happened upon. I highly recommend this book to my readers who appreciate grains as much as I do. Such a creative approach to grains, and you will learn that simple grains can be dressed up for a delightful addition to any meal. Many of her ideas I have bookmarked for sure.

Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

This was my first time cooking with fresh figs and as the weather warms up, I look toward offering more salads at my dinner table. The blend of flavors here is magnificent. How can you go wrong with mixed greens and herbs, sun-dried tomatoes and olive oil? And then, there is goat cheese … a must for this recipe that I have adapted from Plenty by Yotam Ottolenghi.

This is one of my favorite books that has so many offerings for vegetarians and vegans too. The pictures are divine and really, this should be a coffee table book in addition to a guide for wonderful meal ideas. Certainly a prize for us cookbook fiends. Indeed, there's plenty of goodness here and also lots of easy and adaptable recipes. I was considering adding black olives to this beautiful warm weather salad, but I think this dish stands on its own just as I outline here because the olives might be a bit overpowering, but perhaps green olives might be a nice addition.

Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Published on June 7, 2012 A fresh peppery arugula and basil summer salad served with a pomegranate vinaigrette and topped with fresh figs and crumbled goat cheese Print this recipe Dressing: 1 large shallot, finely sliced 1 teaspoon Dijon mustard 2 teaspoons pomegranate molasses 1 teaspoon sea salt fresh cracked black pepper to taste 3 tablespoons extra virgin olive oil Salad: 1 1/2 cups fresh arugula (reserve a small handful for garnish) 3/4 cup fresh basil (reserve a small handful for garnish) 4 - 5 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped 8 ripe figs, rinsed and kept at room temperature, sliced vertically and then cut into quarters 5 oz (140 g) goat cheese, crumbled Instructions: To prepare the dressing, whisk together the shallot, Dijon mustard and pomegranate molasses in a small bowl. Add salt and pepper and then whisk in the olive oil gradually. In a large bowl, combine the arugula, basil and sun-dried tomatoes, reserving some of the arugula and basil leaves for garnish. Toss with the dressing. Transfer portions to plates and serve at room temperature topped with figs, crumbled goat cheese and more olive oil and seasoning if desired, and garnished with the remaining arugula and basil leaves. Makes 4 servings

More salads that you will be sure to enjoy from Lisa's Vegetarian Kitchen:
Greek Salad
Lisa's Classic Vegetarian Caesar Salad
Ethiopian Lentil & Mustard Salad (Azefa)
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

On the top of the reading stack: The Ethnic Vegetarian by Angela Shelf Medearis

Audio Accompaniment: Jan Jelinek

Chickpeas in a Tomato and Tamarind Gravy with Spices

Often I have been asked where my inspiration comes from in the kitchen. Plenty and varied it is. At times, when I am having a sleepless night, I will draft a recipe in my head and jot it down in the morning. At other times, I will get an idea and fuse a few recipes ideas into one that can surely be said to be my own. I enjoy looking through cookbooks and, time permitting, visiting my favorite blogs for ideas that I can adapt from and enjoy. At this point in time, after cooking for many years, I understand the correct balance of flavors and proportions that will please the senses of most of my friends and myself and husband.

Oddly enough, this food blogger who cooks up creations that receive rave reviews does not like to eat too much at a time. Not a bad thing when you consider it. Why tax your system with a huge meal? All the same, if I am not really that hungry, my own food is the cure to that problem most of the time. I don't mean to sound arrogant here, but just saying that I know what I like. This thick chickpea dish is almost like a chutney and certainly pairs well with grains or wrapped up in a flatbread.

Chickpeas in a Tomato and Tamarind Gravy with Spices

Recipe by Lisa Turner Cuisine: Indian Published on June 5, 2012 Chickpeas simmered in a thick and earthy but tangy and spicy tomato and tamarind gravy Print this recipe Ingredients: 1 1/2 cups dried chickpeas 1-inch piece fresh ginger, minced 1 clove garlic, crushed 1/4 teaspoon baking soda 4 - 5 black cardamon pods, crushed 1 stick of cinnamon 2 bay leaves 5 cups water 3 tablespoons sesame oil or ghee 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 1/2 teaspoon ajwain seeds or dried thyme 1 large onion, finely chopped 1 tablespoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon garam masala 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper pinch of asafetida 1 1/2 teaspoons sea salt 1 large tomato, diced 3 fresh green chilies, seeded and sliced into small strips 3 tablespoons tamarind paste 1/2 cup fresh cilantro or parsley, chopped 2 tablespoons fresh mint, trimmed and chopped Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, and transfer to a large saucepan along with the ginger, garlic, baking soda, cardamon pods, cinnamon, bay leaves and water. Bring to a boil, reduce heat to medium-low, cover and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Mash some of the chickpeas with a fork or potato masher. Heat the oil or ghee over medium heat in a frying pan. When hot, add the mustard seeds, cumin seeds and ajwain seeds or dried thyme. Stir and fry until the mustard seeds begin to pop. Toss in the onion and stir and fry for 5 minutes or until the onion begins to brown. Now add the spices and salt and stir and fry for a minute. Add the tomatoes to the pan and cook until the mixture is thickened. Transfer to the pan of chickpeas along with the chilies, tamarind and half of the chopped herbs. Bring to a boil, reduce the heat slightly. and cook for another 15 minutes or until thickened. Garnish with the remaining herbs and serve hot with fresh cooked rice or flatbreads. Makes 6 servings

More Chickpea dishes you are sure to enjoy from my Vegetarian Cooking site:
Baked Paneer and Chickpea Cutlets
Chana Saag
Chickpea Vindaloo
Chickpeas with Mushrooms

On the top of the reading stack: browsing my library

Audio Accompaniment: silence

Fenugreek Leaf Dosa

Really, I can't get enough of dosas, otherwise known as Indian crepes or crispy savory pancakes and easily confused with the names of other Indian pancakes whose names that I have trouble keeping track of. Depending on the region and various cuisines of India, references to these delights vary, but essentially the common aspect of these fried flat breads is that the batter typically consists of fermented legumes and often rice. A staple in South India, these are easy to prepare but, yes, a bit time consuming if you make just one at a time. A tip is to heat two pans with some oil so that you aren't standing in the kitchen for too long.

I also can't get enough of using fenugreek leaves, also known as methi, as a seasoning. Dried fenugreek leaves are easily available in any Indian or Asian grocer. Perfect with chutney or any other spicy sauce, these fenugreek leaf dosas can be enjoyed for breakfast, brunch, lunch, dinner or snacking anytime your tummy wants something that is good for you.

Fenugreek Leaf Pancake (Methi Dosa)

Recipe by Lisa Turner Cuisine: Indian Published on June 3, 2012 Fragrant Indian pancakes seasoned with coconut, spices and dried fenugreek leaves Print this recipe Ingredients: 1/2 cup basmati rice 1 cup split mung beans 1/2 cup dried unsweetened coconut 3 - 5 dried whole red chillies 1 tablespoon tamarind paste (remove any seeds) 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon cayenne a good few handfuls of dried fenugreek leaves (methi) sea salt to taste 1 1/2 cups of water sesame oil for frying Instructions: Thoroughly rinse the rice and split mung beans and soak overnight in enough water to cover. Drain and transfer to a food processor. Add the coconut, chilies, tamarind, spices, fenugreek leaves and salt. Process, gradually adding the water until you have a batter that is of pouring consistency. Cover the mixture with a clean dishcloth and let stand for a few hours. Heat a teaspoon or so of oil in a non-stick frying pan over medium heat. When hot, ladle about 1/2 cup of batter into the pan and use the back of the ladle to form the pancake into a circle roughly 7 inches in diameter. Drizzle a little oil over the pancake, and cook until small holes begin to form and the bottom is golden brown (about 3 to 5 minutes). Flip the pancake and cook for another few minutes. Repeat for the rest of the pancakes. Keep them warm on a plate in a 150° oven while you complete the process. Serve warm with a spicy chutney or sauce. Reheat leftovers in foil wrap in a 350° oven for 10 to 15 minutes. Makes about 10 – 12 pancakes

More Indian flat breads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Rice Flour Pancakes
Savoury Rice and Urad Dal Pancakes
Makki Di Roti (Griddle Cooked Corn Bread)
Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

Quinoa with Beets and Spices

Grains are truly a delight just on their own with a bit of butter or tamari. All the same, delightful and healthy grains just invite themselves to be dressed up to go along with a meal. And this brings me to mention Ancient Grains for Modern Meals by Maria Speck. Truly a staple for any cookbook collection if you enjoy grains as much as I do, and a vegetarian looking to properly balance their diet ought to incorporate a variety of grains as much as possible into their meals. I highly recommend this stunning and creative book, complete with extensive descriptions of valued grains and helpful instructions on how to cook various grains contained throughout and tips on many of the additions to the dishes offered up — certainly a perfect choice. Lots of easily adaptable recipes with very little fuss, and your body with thank you as will your taste buds. Plenty of mouthwatering photos adorn the book as well that will be sure to inspire cooks to expand their approach to grains.

Witty and informative, readers are presented with elegant and easy to prepare recipes for breakfast, breads, salads and sides, soups and stews, savory cakes, pasta, mains and sweets. Not all of the recipes are strictly vegetarian, but Ms. Speck does often offer substitutions for many of the dishes that contain meat or fowl that make her recipes perfectly suitable for vegetarian and vegans too.

I truly appreciate her no nonsense approach to healthy cooking. Raised by a Greek mom who always provided nourishment, and inspired by her German father, the author appreciates the value of eating whole grains, but she is no puritan. You can have your truffles and eat tasty grains too. "… I do not eat whole grains because they add so many nutritional benefits to my diet. Like all of the food spread out on my table, I eat whole grains simply because they taste amazingly good." That said, Ms. Speck does understand the value of adding whole grains to your diet and, indeed, what a taste delight to go along with your meals.

Quinoa with Beets and Spices

Recipe by Lisa Turner Adapted from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More Published on June 1, 2012 Colorful and zesty, this simple beet and quinoa pilaf is delicious, wholesome and very nourishing Print this recipe Ingredients: 1 cup quinoa 1 tablespoon olive oil 1 teaspoon cumin seeds 1 teaspoon sea salt 1/2 teaspoon sumac (optional) 1 cup plain yogurt 1 clove garlic, minced 1 medium beet, peeled and shredded juice from 1 medium lemon 1/4 teaspoon cayenne Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Heat the olive oil in a medium-large saucepan over medium heat. When hot, toss in the cumin seeds and stir and fry for a minute or until the cumin seeds darken a few shades. Now add the quinoa and the soaking water, along with the salt and sumac if using. Bring to a boil, reduce the heat to medium low, cover and simmer until the liquid is absorbed, about 20 minutes. Meanwhile, whisk together the yogurt and garlic. Sprinkle with a dash of sumac if desired and set aside. Once the quinoa is cooked, add the beet, lemon juice and cayenne and gently simmer for another few minutes. Remove from heat and let stand for five minutes. Fluff with a fork and serve, topped with a dollop of yogurt. Makes 4 servings

More quinoa dishes you are sure to enjoy from my vegetarian kitchen:
Quinoa Soup with Corn
Breakfast Quinoa Porridge
Quinoa with Mushrooms and Scallions
Parmesan Quinoa on Sautéed and Lemon-Braised Celery Root

On the top of the reading stack: cookbooks

Audio Accompaniment: pouring rain