Guinness Gingerbread Cake

Not that I really needed more sweets and desserts after Christmas, but I was rather restrained over the holidays and wanted to challenge myself by coming up with a gingerbread cake as a treat for my sweetie and best friend Basil. I am more of a cook than a baker, so I was a little apprehensive about drafting my own recipe. Well, the result was heavenly and my gingerbread aficionados declared this to be one of the best renditions of gingerbread they have ever enjoyed.

Brown Rice and Quinoa Cakes with Parmesan

From time to time, I like to share my spontaneous late night cooking experiments here, especially when they are particularly successful and pleasing to the palate. This is a rather unorthodox recipe I suppose because I fused together leftover grains, mixed in a blend of spices and herbs, incorporated some chickpea flour into the mix and then added some Parmesan cheese. Certainly a unique combination of flavors and textures that comes together in a surprising way that turned out to be a palate pleaser. The layering of spice is nicely tempered by the grain and cheese, and the herbs are understated but make their presence known in a low lying sort of way to complete the experience.

Crispy, slightly dense due to the addition of besan flour, but still moist inside, I'll be making these again and again because the possibilities are endless and I always find leftover grains a welcome challenge to dress up and make into a second meal, appetizer, side or snack. I think goat cheese is coming in the near future. Other options to be considered are various combinations of grains, spices and herbs, fresh chilies, onion, sun-dried tomatoes, quinoa flour, spelt flour and anything else that strikes your fancy when the craving hits. Don't be afraid to experiment and don't wait until you have leftovers — cook up some grains and come up with your favorite savory grain cakes.

Brown Rice and Quinoa Cakes with Parmesan

Recipe by Lisa Turner Published on December 28, 2012 Crispy golden brown rice and quinoa cakes with a chewy and flavorful inside seasoned with spices, herbs and Parmesan cheese — a great way to use leftover grains Print this recipe Ingredients: 1 cup leftover cooked brown rice (1/3 cup uncooked) 1 cup leftover cooked quinoa (1/3 cup uncooked) 1 egg 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1/4 teaspoon chili powder pinch of mustard powder (optional) pinch of asafetida (optional) 1 teaspoon dried parsley 3/4 teaspoon dried basil 1 teaspoon sea salt fresh cracked black pepper to taste 1/2 cup chickpea (besan) flour 1/2 to 2/3 cup fresh grated Parmesan cheese oil for frying Instructions: Combine the rice and quinoa in a large bowl. In a small bowl, beat the egg until frothy and then beat in the ground spices, herbs, salt and black pepper. Transfer to the bowl with the rice and quinoa and stir well to combine. Now add the Parmesan cheese and chickpea flour and stir until the mixture comes together. Add more flour as needed to make a uniform mixture that is moist but dry enough to shape into small patties. Flour your hands and shape the mixture into roughly 2-inch round patties. Heat a 1/4 inch of oil in a large frying pan over medium heat. When hot, add the shaped patties and fry for about 5 minutes or until the bottoms begin to turn golden brown. Flip and fry for another few minutes to brown on both sides. Transfer to a plate lined with paper towels to drain and serve hot with your favorite chutney or dipping sauce. Makes about ten 2-inch patties

More delightful fried and baked savories from Lisa's Vegetarian Kitchen:
Baked Italian Brown Rice Balls (Arancini)
Corn Cakes with Blue Cheese and Honey
Spicy Baked Chickpea Koftas
Northeast African Millet Patties

On the top of the reading stack: How to Tell If Your Cat Is Plotting to Kill You (the answer is yes)

Audio Accompaniment: Robert Rich

Baked Eggplant Stuffed with Curried Vegetables

This spicy, stuffed and baked eggplant dish makes for a most satisfying vegetarian meal, especially when served with a steaming hot bed of rice. It is rather easy to prepare and yet another excuse to warm the kitchen and your body too because it has some extra kick to really highlight the eggplant and vegetables that make up stuffing.

Chocolate Quinoa Ricotta Bread

For years found only in natural food specialty stores, quinoa can now be found in every supermarket thanks to its growing reputation as one of nature's healthiest foods. It's a popularity that's well deserved. With a nearly perfect amino acid balance, its protein profile is the highest and most complete of all grains, making quinoa an important food for vegetarians. It's also gluten-free and a good source of fibre, iron, calcium, magnesium, phosphorus, antioxidants and vitamins B and E.

But it's the light, fluffy and slightly crunchy texture and delicately sweet and nutty taste of cooked quinoa that's helped make it a staple in so many households these days. Delicious on its own, quinoa also pairs easily with any number of vegetables, fruits, nuts and seasonings, making it a versatile ingredient to have on hand for all kinds of simple side dishes and breakfast porridges. Quick cooking, substitute quinoa for rice in any recipe. It's also ground into a flour that can be used as a gluten-free substitute for wheat flour in cookies, muffins and loaves. Turns out that quinoa flour is perfect for baking with and great as a gluten-free alternative. And if you do still visit the natural food stores you can find quinoa pasta as well as the more exotic and earthier-flavored red and black varieties of quinoa.

Chocolate Quinoa Ricotta Bread

Recipe by Lisa Turner From 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood Published on December 18, 2012 Simple, moist, chocolatey gluten-free cake made with quinoa flour Print this recipe Ingredients: 2 cups quinoa flour 1/2 cup unsweetened cocoa powder, sifted 2 teaspoons baking powder 2/3 teaspoon sea salt 3/4 cup loosely packed brown sugar 2 large eggs 1 cup ricotta cheese 1/4 cup peanut or sesame oil 1 teaspoon pure almond extract 1 1/2 cups whole milk 1/2 cup semisweet chocolate chips or carob chips Instructions: Preheat an oven to 350° and grease an 8-inch loaf pan. In a large bowl, whisk together the flour, cocoa, baking powder and salt. In a medium bowl, whisk together the sugar, eggs, ricotta cheese, oil and almond extract. Gradually whisk in the milk. Make a well in the center of the dry ingredients. Pour the wet ingredients into the bowl and stir until just combined. Fold in the chocolate or carob chips. Transfer the batter to the prepared loaf pan, smoothing the batter evenly with a spatula. Bake for 50 to 60 minutes or until a cake tester or toothpick comes out clean. Let cool in the pan for at least 5 to 10 minutes before turning out onto a wire rack to cool. Can be served warm or cool. This loaf with keep for about 5 days if wrapped well in foil wrap or plastic wrap and stored in the fridge. Makes 1 loaf (10 to 12 thick slices)

More chocolate treats from Lisa's Vegetarian Kitchen:
Chocolate Nut Butter No Bake Fudge
Peanut Butter Chocolate Cake
Peanut Butter Chocolate Squares
Flourless Chocolate Cake

On the top of the reading stack: For the Time Being, Annie Dillard

Audio Accompaniment: Vladislav Delay

Tomato Tamarind Soup (Rasam)

Though this delicate yet most flavorful soup could appear on menus all year round, it is particularly comforting during the winter months. Easy to prepare, thin and often watery rasams are typically served as the second course of a South Indian meal. Tamarind, tomatoes, and lemon or lime figure prominently. In this case, I had some homemade sambar powder in the cupboard that really worked just as well as rasam powder, and I skipped the citrus though you may want to include some. I made this a bit thicker than traditional rasams, so feel free to adjust the water to achieve your desired consistency.

As is the case with most soups, this one tastes even better the next day as the flavors have a chance to meld together.

Indian Tomato Chutney with Spices

As I have been enjoying a healthy dose of savory Indian pancakes of late, there is always a good supply of chutneys and sauces on hand in the house. This cooked tomato includes vinegar, so it will keep for quite a while in the fridge in a well sealed container. Fragrant, spicy, and good for the mind and body, this chutney should certainly be considered a staple — it is a perfect multi-layered condiment that will enhance and complement any Indian savory food.

Chickpeas with White and Wild Rice, Cranberries and Spices

Yotam Ottolenghi's first two cookbooks — Ottolenghi and Plenty — occupy treasured spaces on my cookbook shelves as much as for the distinctive and accessible recipes as for the stunning photographs that illustrate them. With this year's release of a new cookbook, this was the easiest present to buy for myself.

Indian-Style Black-Eyed Peas with Roasted Squash

This rather quick and easy curry is an ideal way to take advantage of winter squash and a good excuse to turn on the oven to warm up. There is a healthy dose of nutrients in this dish and lots of spice to help cure ailments which is surely important this month as the colds that are going around are most persistent indeed.

Santa's Panforte

This nut and dried fruit chunky, sweet and chewy treat I assure you is highly addictive. The little bites will keep at room temperature for up to three months if wrapped well in plastic wrap and up to a year if kept in the refrigerator, I am told by Zel Allen, the author of Vegan for the Holidays, from which book this recipe is adapted. This means you could get a jump start on your Christmas baking and I foolishly thought that if I made up a batch back in September, I would have some left over for Christmas. Uh, no. They didn't last for even a month, especially as I had friends and family around to enjoy them too. Darn, I'll just have to make them again.

Stuffed Eggplant Poriyal

It used to be that eggplant was something I hardly ever considered cooking with, but now that I have started, there is no stopping me. Even my family members who thought of eggplant as mushy and bland are willing to try my creations. Since I started playing around more, I have pretty much stuck with broiling or baking this versatile vegetable, but this time I wanted something spicy and went ahead with stuffing small eggplants with a spicy dry paste of coconut, cashews and lentils and simmering them in a tangy and fragrant tempering sauce. Certainly the most pleasing way I have prepared and enjoyed eggplant yet, and it is just perfect for dinner served with a steaming hot bed of buttered rice.

I adapted this recipe from one of my very favorite vegetarian cookbooks, Dakshin by Chandra Padmanabhan. If I could retain only a few of the books from my extensive collection, surely this would be one of them. Though I have cooked from this book on many occasions, each time I pick it up and glance through the beautiful illustrations, I am tempted again and again to keep exploring the authentic south Indian delights offered up. If you want to know about sambars, rasams, poriyals and kootus, beautiful rice dishes, aromatic spice blends that are an essential element of Indian cooking and just don't me started on the snack and appetizer section, this is the book you surely must have. The desserts and sweets are also too tempting, even for this savory girl.

Refried Beans with Sun-Dried Tomatoes

It will not likely come as a surprise to my readers that I adore spicy dishes from many cuisines around the world. Though Indian creations and variations on traditional dishes from India are my passion, I like to explore the world from my humble kitchen. There is no requirement that my experiments and offerings *must* be spicy, but I always find myself gravitating toward the spice cupboard and the hot chilies.

Indian-Style Roasted Squash Curry

Making good use of seasonal vegetables is an important component of my culinary adventures. Squash is my latest fetish and for some reason, in the past, I have rather neglected this wholesome and versatile veggie. Funny that as my brother, who used to eat no more than about 5 or 6 different things as a child and would enjoy potatoes but hardly any other vegetable — quite literally — really took to squash when he expanded his repertoire of "edible" food. Myself, I was not really a picky eater except when it came to meat and fish, so I guess it is no wonder that I have been a vegetarian for over 20 years now.

Squash is not only good for you, but surprising filling too, more so than most vegetables that appear on my table. Most recently I have been making soups with squash but this time around I wanted a rather dry hot curry squash dish to serve with a bed of rice and green peas. The only thing lacking for this meal was some savory flatbreads that I did not get around to making. Do consider using sweet dumpling squash if you can find it. Now a favorite of mine, it tastes a lot like pumpkin, more than most squashes I have tried.

Lentil Salad with Tempeh, Dried Cherries, Spinach and Gorgonzola

The layering of flavors and textures in this dish is really quite unique and surprising. My best friend Basil had a few bites and asked, "what am I eating?" but surely not in a disapproving way — indeed, he wanted seconds. I have encountered more than a few vegetarians and vegans who have expressed their dislike of tempeh, but it just depends on how you prepare it, much like tofu, only tempeh is a healthier alternative because of the fermentation process it undergoes. It has a meaty texture that surely will appeal to your carnivorous friends too, especially when you salt it up like I have here.

Notes: For this recipe, I used a fairly mild and creamy Gorgonzola so as not to overpower the rest of the flavors in this dish. If you want to make this vegan, omit the cheese and it will still be a tasty and unique addition to your table. You will likely have more tempeh than you need for this salad, but the strips are delightful to snack on just on their own, so I opted to fry up the whole package.

Precisely because this is such a unique and flavourful salad, this is my submission this month to No Croutons Required. For the November edition I have asked for soups or salads that would grace your holiday table. A kind reminder that it not too late yet to submit your lovely recipes.

Lentil Salad with Tempeh, Dried Cherries, Spinach and Gorgonzola

Recipe by Lisa Turner Published on November 18, 2012 Rich, filling and flavorful lentil salad dressed with fried marinated tempeh, dried cherries, fresh spinach and creamy Gorgonzola cheese Print this recipe Tempeh: 12 oz (340 g) tempeh, cut into thin strips 2 tablespoons olive oil 3 tablespoons tamari (soy) sauce 1 to 2 teaspoons chili or chipotle powder 1 1/2 teaspoons sea salt, or to taste 1/4 cup sesame oil Other ingredients: 2/3 cup Puy (French) lentils 2 bay leaves 2 tablespoons olive oil 2 shallots, finely chopped 1/4 cup water 1 teaspoon sugar 1/3 cup dried cherries or dried cranberries 1/4 cup red wine vinegar 1 teaspoon balsamic vinegar 1 teaspoon sea salt, or to taste fresh ground black pepper to taste 2 - 3 cups fresh spinach, washed and trimmed 4 1/2 oz (125 g) Gorgonzola cheese, crumbled or chopped Instructions: Begin by marinating the tempeh. In a small bowl, whisk together the olive oil and tamari. Transfer the tempeh strips to a large shallow pan and pour the olive oil and tamari mixture on top. Toss well to coat, sprinkle with chipotle and salt, toss again, and let sit for 30 minutes, turning occasionally. Heat the sesame oil over medium-high heat in a large frying pan. When hot, add the marinated tempeh strips and fry until they are nicely browned on both sides, turning every few minutes. This should take about 10 to 15 minutes. Drain on paper towels and set aside. Pick through the lentils to remove any small stones and rinse thoroughly. Combine in a medium saucepan with the bay leaves and 3 1/2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the lentils are tender but not falling apart. Drain and set aside. While the lentils are cooking, prepare your dressing. Heat the olive oil over medium heat in a medium-sized saucepan. When hot, add the shallots and stir until they soften and turn golden brown. Now pour in the water and add the sugar, dried berries, vinegars and salt. Simmer until the mixture thickens up, stirring often. Remove from heat and season with black pepper. To serve, toss together half of the tempeh with lentils, spinach and dressing. Add more seasoning and olive oil as desired. Transfer to serving plates and serve at room temperature garnished with pieces of creamy Gorgonzola and the remaining tempeh. Makes 4 servings

More tempeh based recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Tempeh Stuffed Mushroom Tapas
Thai Tempeh Patties with a Red Chili Dipping Sauce
Oseng Oseng Tempe
Tempeh Breakfast Hash-Up

On the top of the reading stack: Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan

Audio Accompaniment: Lux by the master of sound, Brian Eno

Quinoa Flour Muffins with Roasted Red Peppers and Goat Cheese

Savory quick breads are one of my favorite ways to fill out a meal, especially the light sort of meals I usually like to prepare. The "quick" part is especially appealing, but the texture of a biscuit, muffin or flatbread also makes a satisfying contrast to the other components of the meal, while the flavors can be easily assembled in any combination that enhances the other foods being served. And of course the leftovers are great to have around for breakfasts or snacks.

Pasta and Goat Cheese Casserole with Black Olives

My rich and robust pasta and Feta cheese casserole always leaves an impression with my dinner guests who never seem to tire of this classic. I don't make it very often precisely because it is a bit too rich for frequent fare. However, as winter descends on us cold subjects, comfort food is in order. I made a few changes to my original recipe, specifically using creamy and tangy goat cheese instead of Feta and adding some sun-dried tomatoes and dried mixed mushrooms with a bit of spice. This version is just as decadent as my original recipe.

Portobello Quinoa Stuffed "Sandwich"

Or salad if you prefer, these marinated portobello mushrooms filled with a dressed-up quinoa stuffing make for a relatively easy and healthy dinner idea. On the plate are a few of my favorite things. I've never met a mushroom I could resist, and broiling the mushrooms really bring out their "meaty" texture. Quinoa adds extra goodness and texture to the sandwich and I had to restrain myself from eating more than one of these filling delights because I adore mushrooms and quinoa that much.

Quick and Easy Healthy Peanut Butter Balls

These no-bake little peanut balls are so easy to prepare that surely you will want to keep them in mind when that craving for peanut butter hits. Though I am the first to admit that there is nothing quite like the combination of chocolate and peanut butter, I wanted something somewhat healthier and this late night snack satisfied my craving in hardly anytime at all.

Paneer Mushroom Egg Muffins

These substantial yet light and fluffy baked quiche cups are all the more satisfying as they contain an abundance of creamy paneer cheese and some spicy goodness. I must not forget to mention the mushrooms that are nestled in with the other delights. Bossy, no, but paneer makes its presence known here, as do the mushrooms, but they know their place and assert it modestly.

Spicy Kidney Bean and Chickpea Stew

As cooler temperatures begin to prevail and thoughts turn toward the upcoming winter months, a steaming bowl of this thick, hearty and nourishing kidney bean and chickpea stew brings warmth and comfort to body and mind. Seasoned with a wonderful array of Indian seeds and spices, the aromas of this easy-to-make stew as it simmers on the stove will help you forget the chill of the wind outside your kitchen window. This is a special treat for legume fans as both chickpeas and meaty kidney beans are featured here.

Panch phoran — or panch phoron or Bengali five-spice as it is also known — is a bittersweet and fragrant blend of seeds commonly used in east India and Bangladesh where it is fried in hot oil until it "pops" and used to season dals like this one. You can easily find it at any Indian grocer, but it is so easy to make at home as it consists of only fenugreek seeds, fennel seeds, nigella seeds, cumin seeds and black mustard seeds in equal amounts, without requiring any roasting or grinding. Make a small batch of panch phoran for this stew and store the remaining portion for months in an airtight container. Bring it out again whenever you want to a quick, simple and delicious seasoning for potatoes.

Walnut Nanaimo Bars

These rich and decadent no-bake chocolate custard bars originated in British Columbia, Canada in the 1930's. Even more sinful than our treasured butter tarts, this is yet another version of the traditional recipe. I incorporated some chopped walnuts into the bottom layer this time around for some extra texture and nutty goodness.

Mushroom Egg Masala

Cravings often lead to rather creative dishes if you can avoid the temptation to dash off to a local eatery or market to get your ready-made fix. Especially then, when you want just the right combination of flavors and ingredients to scratch the itch, a bit of time spent in your kitchen with those staples just begging to please your eager palate and the satisfaction of catering to your own instincts rarely yields more pleasing results.

Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios

Local squashes and pumpkins are in season now, and I love to stock the pantry shelves with a small assortment of these attractive gourds — they keep so long, and it's just somehow comforting to have them around just in case you want to make simple cold weather vegetable fare like this colorful, nourishing and lightly spiced soup. Roasting the butternut squash before adding to the soup enhances the flavor of the sweet orange flesh instead of turning it bland and watery, and the addition of puréed cannellini beans lends heartiness and creaminess. And a scattering of crunchy toasted pistachio pieces is the perfect taste and texture finish in the mouth at the end of a spoonful.

Lentil Dumplings Simmered in a Sweet Tamarind Sauce

This fragrant and elegant dish really needs no elaborate introduction and I think your eager taste buds will agree. To me, this is pure comfort food, especially when served as part of a fancy spread. These stimulating and succulent lentil dumplings smothered in a sweet and spicy tamarind gravy as the centerpiece of a special Indian-themed vegetarian menu are a perfect choice, but honestly I could eat these for breakfast, lunch AND dinner, just as is.

Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)

Originating in the Middle East, there are many variations of fatteh. The main feature of this dish is that stale or toasted flatbreads are used as a foundation for various ingredients. Often this includes chicken, lamb, various vegetables and frequently chickpeas. Yogurt is a common feature of the dish as well. This is a wonderful way to use up stale flatbreads, such as pitas, and they may be toasted if not stale enough to prevent the breads from becoming too soggy.

Depending on the region, most often a baking dish is lined with broken bits of flatbreads and then topped with the cooked ingredients, though some cooks like to crumble the breads into large or smallish pieces as a topping instead of a base. It is not always baked in the oven and sometimes a serving dish is lined with the bread and spread with prepared toppings of the cook's choice.

I decided to try a baked version and this easy casserole is pure comfort food — exactly what the season calls for. As a vegetarian, I opted for a chickpea version that truly is a meal in itself and perfect for a small group of diners. Grinding up some of the chickpeas, layering them over the bread, and then topping with the cooked whole chickpeas and whisked tangy yogurt gives this fatteh an especially satisfying texture. Don't be too sparing with the lemon juice because it adds a pleasing zesty layer of flavour to compliment and enhance the experience.

For an especially delightful and nourishing meal, serve with a grain — such as rice or millet — and a light vegetable salad.

Chickpeas with Toasted Pita Breads and Yogurt (Fatteh)

Recipe by Lisa Turner Cuisine: Middle Eastern Published on October 21, 2012 Simple, filling and nourishing casserole of chickpeas, garlic, spices and toasted pita breads with tangy yogurt and lemon juice Print this recipe Ingredients: 1 1/2 cups dried chickpeas 6 cups water sea salt to taste 3 large pita breads juice from 1 large lemon (2 to 3 tablespoons) 2 to 3 cloves garlic, crushed 2 teaspoons ground cumin 1/2 teaspoon cayenne 1/2 teaspoon paprika 2 tablespoons olive oil 1 1/2 cups Greek yogurt or plain whole fat yogurt 2 tablespoons tahini a few drops of tamari (soy) sauce 2 tablespoons chopped fresh mint Instructions: Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a large saucepan and add 6 cups of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 hour. Add a few teaspoons of salt and continue to cook for another 30 minutes or until the chickpeas are tender. Drain the chickpeas, reserving the cooking liquid. In a preheated 350° oven, put the pita breads on the rack and toast until crisp — about 10 minutes. Grease a large casserole dish with butter or oil. Line with broken pieces of the toasted pita breads. In a food processor, purée half of the cooked chickpeas along with the garlic, cumin, cayenne and paprika. Gradually add half of the lemon juice, 1 cup of the reserved chickpea cooking liquid, more salt if desired, and the olive oil. Cover the pita breads with another 2/3 cup of the reserved chickpea cooking liquid and the puréed chickpeas. Top with the remaining chickpeas. Whisk together the yogurt with the remaining lemon juice, tahini and tamari. Add to the casserole dish. Spread evenly. Bake in a preheated 350° oven for 15 minutes. Remove and garnish with fresh mint and a sprinkle of paprika and cayenne. Serve hot or at room temperature. Makes 6 servings

More chickpea recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Baked Gingered Chickpea Stew with Eggplant and Spinach
Chana Saag (Chickpea and Spinach Curry)
Chickpea and Tomato Salad with Chat Masala
Summer Chickpea Salad

On the top of the reading stack: Jerusalem: A Cookbook by Yotam Ottolenghi

Audio Accompaniment: Brian Eno

Indian Mulligatawny Soup

Mulligatawny soup, translated literally as "pepper water", is a classic spicy brothy concoction adapted by the English during the colonial period from the ever popular rasam enjoyed all year round in South Indian homes. I have tried various versions of mulligatawny soup throughout the years since I fell in love with Indian cuisine and I never tire of it.

Blueberry Goat Cheese Pie

Though pumpkin pie is likely a more popular serving choice during the autumn months, I couldn't resist the idea of a single crust pie loaded with goat cheese and fresh blueberries and topped with sliced almonds. As it so happened, neither my husband nor best friend Basil could resist a generous sampling, and surely that's a compliment to the baker as both consider themselves to be pie connoisseurs.

Mushroom Risotto

This was the first risotto I ever made and it seems fitting that the starring ingredient is mushrooms, considering how much I adore them. Obsessed might be a more fitting description. I have made many risottos since, but this is still one of my all time favorites — rich, earthy, creamy and delicious, it's a perfect mushroom lover's risotto.

Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

A rather new to me inspiration in the kitchen is including fruit in soups meant to be served as part of a main course meal. Though I have been cooking for years and experimenting with various techniques, ingredients and combinations, fruit in a savory soup just didn't seem right. Much like my initial aversion to eggplant, a little research and testing resulted in combinations that have graced and continue to grace my table. The reactions of my guests affirm my own new assessment of such soups, like this one employing the use of nourishing seasonal squash and pears, as well as a previous favorite, pear soup with homemade raspberry sorbet.

Squash is naturally sweet, especially when roasted to really bring out that goodness that pairs so well with a variety of spice combinations and, in this case, some beans and pears. No additional sweetener needed here. This elegant side is more filling than you might think and served with a rustic quick bread for dinner, you easily have a complete meal. Everyone present was satisfied for hours, literally.

Chickpea Flour (Besan) Crêpes with Spinach

A genuine feast can easily enough be an elegant combination of humble ingredients that come together to satisfy not only your palate but also an eager rumbling tummy. My frequent experiments with Indian shallow-fried flat breads certainly illustrates the truth of my impressions here, and if you don't think these lovely, fragrant and lightly spiced chickpea flour crêpes served with a refreshing homemade cashew chutney would qualify as a fine dining experience any time of day, then just give these little beauties a try and see if you don't change your mind. Serve them along with a bed of hot steaming basmati rice and, if enjoying for lunch or dinner, a nice spicy dal.

Spicy Homemade Hummus Pizza

Pizza. It's pure comfort food and sometimes nothing else can quite satisfy those decadent late night cravings. If you happen to live in the city or a decent sized town, you can pick up the phone and have a pizza delivered to your door in about an hour nearly anytime of day.

At the same time, nothing compares to homemade pizza. Think of that dough as a blank canvas to be adorned with combinations of your own making. Dispense with tomato sauce perhaps, leave out the cheese altogether or even turn out a dessert pizza.