Extended family dinners are a constant challenge when there is a vegetarian in the mix. We cannot function on salads alone, and what's up when there's even meat in the potluck salads? I am so thankful that I learned to cook Indian food, as it is just perfect for vegetarians looking for a nourishing meal.

Pure and simple and homemade. This is a spicy dish that will appeal to legume lovers and it goes so well with rice — jasmine rice, brown rice or white basmati. I served this with tamarind potatoes to complete the meal.

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My best friend Basil came over for dinner last night and I always like to make special dinners for him and of course my sweetie too. This time we enjoyed a kidney bean salad with feta cheese, sun-dried tomatoes and olives along with these delightful cheese toasts that are easy to prepare and very addictive. Just perfect as an appetizer, but take care so you don't spoil your dinner with too much in your tummy — mind you, these toasts could be a delightful dinner all on their own. Vegetarians and carnivores alike will be sure to enjoy this treat.

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Tamarind Potatoes with Spices (Imli Aloo)

Sweet tamarind, spices and potatoes make for a perfect dinner accompaniment. Where is spring? At least the trees are budding and London has been getting a wee bit of sunshine, though it is mostly just raining tears. Cool temperatures call for comfort food. Homemade spice mixtures really add to this dish. I will also note that if you suffer from insomnia as I do that this is a wonderful late night snack.

I served this with some spicy black-eyed peas. Sour cream or yogurt helps to cut down the heat if desired.

Tamarind Potatoes with Spices (Imli Aloo)

Recipe by Lisa Turner Cuisine: Indian Published on May 6, 2011 Tangy and spicy potatoes cooked with tamarind and Indian seasonings Print this recipe Ingredients: 6 medium potatoes 1 tablespoon tamarind pulp or paste 2 tablespoons ghee, butter or oil 1/2 teaspoon asafetida 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1/4 teaspoon fennel seeds 4 whole dried red chilies, broken into pieces 3 teaspoons ground coriander 1 teaspoon chili powder pinch of cayenne 1/2 teaspoon garam masala 1/2 teaspoon chat masala (optional) 1/2 teaspoon dried mint small handful of fresh cilantro or parsley, finely chopped 1 teaspoon sea salt, or to taste Instructions: Scrub the potatoes and roast for 40 to 50 minutes or until tender in a 425° oven. Let the potatoes cool, then peel and chop into 1-inch or bite-size pieces. Meanwhile, soak the tamarind in 1 cup of hot water for 20 to 30 minutes. Strain through a sieve and reserve 3 tablespoons of the liquid. Heat the ghee, butter or oil in a large frying pan or wok over medium heat. When hot, toss in the asafetida, cumin seeds, fenugreek seeds, fennel seeds, red chilies and the tamarind water. Stir for a minute or so, then add the cooked potatoes to the pan and stir well. Now add the ground coriander, chili powder, cayenne, garam masala, chat masala, mint, coriander or parsley, and salt to the pan. Turn down the heat to medium-low and cook, stirring frequently and tossing the potatoes occasionally, for 5 to 10 minutes or until the potatoes are lightly browned. Serve hot. Makes 4 to 8 servings

More potato dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Scalloped Potatoes with Best Ever Mushroom Sauce
Crunchy Potatoes, Bengali-Style
Potato, Onion and Stilton Frittata
Mexican-Style Potato Salad With Avocado and Jalapeño

On the top of the reading stack: cookbooks

Audio Accompaniment: Arvo Part

Vegetarian Refried Beans

One of my favorite Mexican dishes is refried beans. Mine is not the most traditional, but it is certainly a well visited recipe in my house and my friends just love it too. I've posted a variant of this recipe before. This time I used a combination of black beans and pinto beans and served the dish with jasmine rice smothered in butter. You can also serve as a wrap with grated cheese and shredded lettuce, topped with some sour cream. Either way, you won't be disappointed.

Vegetarian Refried Beans

Recipe by Lisa Turner Cuisine: Mexican Published on May 3, 2011 Spicy hot vegetarian refried beans — great served over rice or in warmed corn tortillas Preparation: 15 minutes Cooking time: 30 to 35 minutes Print this recipe Ingredients: 2/3 cup dried pinto beans (2 cups cooked or 1 19 oz can) 2/3 cup dried black beans (2 cups cooked or 1 19 oz can) 1 large tomato, diced 1/2-inch fresh ginger, minced, or 1/2 teaspoon powdered ginger 2 to 3 jalapeños or fresh green chilies, seeded and finely chopped dash of hot sauce 1/2 teaspoon ground cayenne 1 teaspoon ground cumin 1 to 2 teaspoons chili powder 1/2 teaspoon hot paprika pinch of asafetida (optional) 1/2 teaspoon sea salt, or to taste 2 tablespoons oil or butter 1 medium onion, chopped 1/2 cup to 3/4 cup fresh or frozen corn Instructions: Rinse the pinto beans and black beans, and soak for 8 hours or overnight in several inches of cold water. Drain and rinse, and add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer the beans for 1 hour or until very soft. Drain and transfer to a large bowl. Put the tomato, ginger, jalapeños or chilies, hot sauce and spices in a small saucepan. Simmer over medium-low heat for 15 minutes or until the tomato mixture begins to thicken. Heat the oil or butter in a cast-iron skillet or large frying pan over medium heat. When hot, fry the onions for a few minutes. Next add the beans a few tablespoons at a time, using a fork to mash the beans. Once all of the beans have been added to the pan and mashed, add the tomato mixture and corn. Stir and fry until the beans begin to dry out and brown a bit, about 10 to 15 minutes. Remove from heat, stir in the salt, and serve hot with brown rice or over warmed corn tortillas. Makes 6 servings

More Mexican recipes from Lisa's Kitchen:
Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad
Mexican-Style Potato Salad With Avocado and Jalapeño
Black Bean and Goat Cheese Quesadillas
Tomato Corn Chowder

On the top of the reading stack: Pure and Simple: Homemade Indian Vegetarian Cuisine by Vidhu Mittal