Chickpeas with Leafy Greens

As a vegetarian, legumes make up an essential part of my diet. A stellar source of protein, fiber and vitamins, the variety of different beans to choose from means that my menus are always varied and never boring. Of all beans though, plump nutrient dense chickpeas are likely my favorite and accordingly one that features frequently on my dinner table. They feature in cuisines from around the world and are an especially versatile bean. They star in curries, soups and stews, salads, dips (such as hummus), snacks and appetizers (such as falafel), burgers and scrambles, and even desserts such as cookies and brownies—they are also made into a flour (besan), and their cooking liquid (aquafaba) may be used as an egg replacement.

This time around, I offer up an Indian curry with coconut milk and lots of iron-rich hardy greens. The earthy flavors really come through here, and it happens to be an easy and relatively quick dish to prepare and cook too. Serve with a rice dish, such as cracked black pepper rice, and a favorite Indian flatbread for a complete and satisfying meal.

Baked Beans with Paprika and Fresh Mint

Baked beans are a popular traditional comfort food in North America and the British isles. Even those who profess not to care for beans likely enjoy a healthy helping once in a while, even if they are often consumed from a can. But they're one of the easiest way to cook beans at home, and I have many recipes for baked beans that appear from time to time on my table. This latest version is sure to become a favorite. Here I've added some red pepper with the beans and for the seasoning, a good dose of sweet paprika, chili powder, and fresh mint. For a smoky version, use smoked paprika instead. Economical, healthy, hearty, and easy to prepare, most of the cooking time is hands-off as the beans simmer in the oven. I served them with cornbead muffins and a barley soup for a complete and nourishing dinner.

Mung Dal Khichdi (Yellow Rice and Lentils)

This very easy-to-digest split mung bean and rice dish is incredibly simple to make, with only a handful of ingredients and hardly any preparation. And when it comes to rice and earthy dal, you aren't sacrificing any flavor either. Pure comfort food, any split dal may be used in place of the mung beans, such as toor dal or red lentils, though I enjoy the sweet earthy flavour of split mung, otherwise known as moong dal. You can even omit the step to soak the dal and rice, though for digestive ease, I do recommend you soak for at least one hour, but if you are really pressed for time, simply rinse and proceed with cooking the dish. Serve with a vegetable side and Indian flatbreads for a complete meal.

Tempeh and Broccoli Fried Rice

I have long made an effort to incorporate a wide variety of vegetables in my dinners on the grounds that every vegetable offers its own unique nutritional profile in addition to flavor. But I admit that broccoli doesn't feature as often in my meals as it ought to given its status as one of the top nutrient-dense vegetables—and it's not that I don't love its taste, especially when cooked. But it does have a stronger flavor than many vegetables, and I've just never figured out as many things to do with it. But craving an Asian-style fried rice, broccoli seemed like a perfect fit with the robust flavors of toasted sesame oil, sriracha sauce, and tamari sauce that I planned on using. So were the succulent chunks of fried tempeh I added, a protein-rich traditional Indonesian food made from fermented soybeans that has an appealing nutty flavor when fried but which absorbs almost any flavors you would like to add to it.

Crispy Kale Breakfast Bars

These crispy kale squares, adapted from Power Hungry: The Ultimate Energy Bar Cookbook, have quickly become my absolute favorite breakfast option, although they are also a good choice for a mid-morning or afternoon energy fix. Made with crispy roasted kale, seeds, oats, some puffed cereal, nut butter, and goji berries, they are power packed with not only good energy-inducing nutritional ingredients but with an enticing combination of textures and flavors that are really quite varied and unique. Although they take a little more effort than many of the energy bars I have featured on Lisa's Kitchen, they are most certainly worth the effort and yield enough to last for a least a week. You will be glad that you took the time, and you'll find yourself making them again and again.

Red Curry White Bean and Butternut Squash Soup

I have made it a habit to always have a jar of homemade Thai red curry paste on hand. Made with fresh galangal, chilies, lemongrass, and lime, it's such a versatile and flavorful seasoning that it makes it one of the easiest ways to put together an easy and delicious meal without much trouble being given to the thought of seasoning. Just like that, with cravings for white beans, squash, and Thai flavors, I put together this colorful, nourishing and delicious white bean soup with butternut squash with mushrooms and cilantro. Perfect for a warming bowl on a cold winter day.

Roasted Bombay Potatoes

Potatoes are always a favorite when it comes to vegetable sides to go along with a meal. This most versatile of foods is not only a good source of vitamins, minerals, and fiber—notably vitamins C and B6, potassium, and manganese—but easy to adapt to a wide variety of different cuisines. On the menu this time are a roasted version of Bombay potatoes, a popular Indian dish featuring parboiled potatoes that are then cubed or quartered and then cooked with variety of aromatic seeds and spices. Often skillet fried and sometimes including onion and tomato, I've opted for an oven version in this instance for a more hands off approach and because roasted vegetables are always a pleasure, especially during the winter months.

Homemade Chickpea Falafel

For as long as I can remember, falafel has been one of my favorite Middle Eastern creations. They are pure comfort food really. For those that are unfamiliar with these deep fried savory balls or patties, they are comprised of a blend of fava beans or chickpeas, onion, garlic, herbs, and spices, and are commonly served as a street food in the Middle East with chopped vegetables or pickles and hummus or a tahini sauce. Over recent decades, falafel has also become quite popular in the West, especially but not strictly with vegetarians. Though I have successfully baked falafel on many occasions using cooked chickpeas, this time I have opted for an authentic version grinding soaked uncooked chickpeas and deep frying them for the whole flavor experience.