This fiery paste made with a small number of ingredients is so easy to prepare but just bursting with tomato and chili flavor. It was Nupur who introduced me to the recipe, and ever since I made it to go along with chickpea flour pancakes with crushed peas and cilantro, I was hooked. I prepared a batch to go along with chickpea and brown rice patties.

The serving possibilities are many and varied. You might wish to use it in place of regular tomato paste in your favorite recipes to heat things up. It's especially good as a condiment to go along with baked or fried savories, or mix with your favorite creamy cheese — such as goat cheese or cream cheese — to spread on some crackers.

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Cherry Blueberry Muffins

A restless day off with more rain and a craving for muffins. A huge bowl of bright red cherries in the fridge. Plenty to munch on and some to spare for a baked treat.

Musing a few days earlier, the combination of cherry and almonds came into mind. There was some sadly neglected almond flour in the freezer and an unopened jar of almond butter in the cupboard that I purchased a while back to make Ricki's Almond Crusted Root Vegetable "Fries" (soon, as I have been thinking of the possibilities for months).

Turns out cherries and almonds are a winning combination, especially when you toss some blueberries, vanilla and lemon into the mix. The nutty flavour from the almond butter compliments the sweet cherries and blueberries perfectly. This is one of the finest muffin recipes I have come up with to date and they don't contain much sugar either, which is an added bonus. Packed full of luscious fruit, even sugar fiends will be delighted. I might add these are a particularly enjoyable breakfast option.

Cherry Blueberry Muffins with Lemon and Vanilla and Almond

1 1/2 cups of unbleached white flour
1/2 cup of almond flour
2 teaspoons of baking powder
1/8 teaspoon of baking soda
1/4 cup of sugar
2 teaspoons of lemon zest
1/2 teaspoon of sea salt
1 cup of yogurt (I used goat milk yogurt)
2 eggs
1 tablespoon of lemon juice
2 teaspoons of vanilla
4 tablespoons of almond butter
1 cup of pitted cherries, roughly chopped
1/2 cup of blueberries

Grease twelve regular sized muffin cups well with butter or oil.

In a large bowl, combine the flours, baking powder, baking soda, sugar, lemon zest and salt. Make a well in the center of the ingredients and set aside.

In another bowl, combine the yogurt with the lemon juice. Add the eggs, one at a time, whisking well after each addition. Now add the vanilla and almond butter and whisk until well combined. Pour this mixture into the dry ingredients and stir just to combine. Gently fold in the cherries and blueberries.

Divide the batter evenly into the prepared muffin cups and bake in a preheat 350 degree oven for 20 - 25 minutes, or until a cake tester or toothpick comes out clean. Leave the muffins in the pan for 10 minutes and then transfer to a wire rack to cool.

Yields 12 berry filled muffins.

More berry muffins from Lisa's Vegetarian Kitchen:
Blueberry Goat Cheese Muffins
Blueberry Cornmeal Muffins
Raspberry Cornmeal Muffins

On the top of the reading stack: Green Hell: How Environmentalists Plan to Ruin Your Life and What You Can Do to Stop Them by Steve Milloy

Audio accompaniment: Diamonds on the Inside by Ben Harper

Quinoa with Coconut and Roasted Cashews

Quinoa is a highly prized grain in my household, as much for its nutritional value as its delightful nutty taste and fluffy texture. It's as easy to prepare as rice, and indeed, could readily be substituted in many recipes. Soon, I will make lemon quinoa with roasted cashews; in fact, I'm not sure why I haven't thought of this combination before.

This preparation is an Indian-style dish that is only slightly adapted from A2ZVegetarian. It's an ideal way to incorporate grains into a summer meal and can be served alongside beans and vegetables for a satisfying, wholesome and well-balanced vegetarian dinner.

Quinoa with Coconut and Roasted Cashews
Adapted from A2ZVegetarian

1 cup of uncooked quinoa
1/3 - 1/2 cup of roasted cashews
2 teaspoon of oil
1 teaspoon of black mustard seeds
1/2 teaspoon of asafoetida powder
3 - 4 green chilies
4 teaspoons of urad dal, rinsed
small handful of dried curry leaves
1 cup of dried coconut
sea salt to taste
fresh cilantro or parsley or garnishing (optional)

Rinse the quinoa well in a fine mesh strainer and soak overnight in two cups of water. Bring to a boil, reduce the heat to low and cover and cook until the water is absorbed and the quinoa is light and fluffy - roughly 20 minutes. Set the quinoa aside.

In a frying pan, heat the oil over medium heat. When hot, add the mustard seeds and cook until they turn grey and begin to pop. Add the asafoetida, urad dal, chilies, and curry leaves to the pan. Stir and fry for a few minutes, or until the urad dal begins to brown.

Now add the coconut to the pan and stir continuously for a few more minutes until the coconut begins to brown. Add this mixture to the cooked quinoa, along with the roasted cashews and a bit of salt and toss to combine. Garnish with cilantro or parsley if desired.

Serves 4-6.

More quinoa recipes from Lisa's Vegetarian Kitchen:
Breakfast Quinoa Porridge
Quinoa Oat Croquettes
Quinoa with Sun-dried Tomatoes and Corn
Quinoa Soup with Corn

On the top of the reading stack: Green Hell: How Environmentalists Plan to Ruin Your Life and What You Can Do to Stop Them by Steve Milloy

Audio accompaniment: An Accidental Memory In The Case of Death by Eluvium

The summer's first few pints of fresh local strawberries don't often make it past the bowl into a recipe, but the idea of baked strawberry pancakes can usually provide an occasion. One of my most popular recipes, and a personal favorite as well, these simple pancakes are soft, creamy and slightly chewy with a light crispy exterior, and so easy to make that they're always worth a reprise or a variation with other fresh fruits …

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