I've been making my own Greek salad for years. The ones I have tried from most restaurants rarely satisfy. There is just no comparison to homemade versions. First, you typically only get about 4 olives, the Feta is not good quality and tends to be overly salty, and the vegetables are not as fresh as I would like, nor is iceberg lettuce of much use in terms of taste and nutritional value — it adds some crunch, but that's about it.

Read this recipe »

Who ever said pancakes were only suited for breakfast? These "grown-up" savoury pancakes are fragrant and lightly spiced, with spinach and quinoa and plenty of buttery goodness. An elegant meal that will surely leave a lasting impression, the pancakes are served with a zesty homemade lime butter to complete the experience. Complement the meal with fresh greens, a lentil curry, or grilled halloumi for an extra decadent touch.

Read this recipe »

Most cooks and diners with even a rudimentary knowledge of Indian cuisine are familiar with chapatis, a soft whole wheat, slightly puffy unleavened flatbread that is pan fried in a dry skillet or griddle. A staple for many meals served throughout the day in Indian households, chapatis pretty much go with any sort of Indian — or non-traditional Indian for that matter — meal that you can imagine. I adore them … the accompaniment possibilities are endless and they are an ideal way to fill out and dress up your meals. Here I have spiced up the basic batter with some fenugreek and seasoning for some extra flair.

Needless to say, these chapatis go well with any soup or dal curry, may be served much the same way you would a corn or wheat tortilla stuffed with your choice of fillings, are great for scooping up your favorite dips and chutneys, and are an excellent choice as a mini flatbread to showcase a mouthwatering array of toppings.

Read this recipe »

Savory Quinoa Corn Cups

What are these you ask?

They are baked shells made with leftover quinoa, cornmeal and quinoa flour. Essentially they are healthy little cups to be served as an appetizer with the stuffing of your choosing. In this case, I went with a Mexican theme and stuffed them with my classic vegetarian refried beans. Other options you may wish to consider are dips, quacamole or salsas, cheese (think of your favorite nacho toppings or cracker spreads), or anything else that strikes your fancy. You may even wish to go with something sweet. They make for a cute presentation too should you have your mind on entertaining.

Savory Quinoa Corn Cups

Recipe by Lisa Turner Adapted from Cooking with Quinoa For Dummies Published on March 5, 2013 Simple, savory and crunchy baked quinoa and corn cups — perfect for filling with dips, cheeses or salsas for an attractive and unique appetizer Print this recipe Ingredients: 3/4 cup cooked quinoa (1/4 cup uncooked) 3/4 cup cornmeal 3/4 cup quinoa flour 1/2 teaspoon chili powder 1 shallot, finely chopped 1/2 teaspoon sea salt fresh cracked black pepper 3 oz (85 g or 1/3 cup) cream cheese juice from 1 lime water as needed Instructions: Preheat an oven to 350° and lightly grease 24 mini muffin cups. In a large bowl, combine the cooked quinoa, cornmeal, quinoa flour, chili powder, shallot, sea salt and black pepper. Cut the cheese in with a pastry cutter or knife and fork until well blended. Work the lime juice into the quinoa mixture and gradually add a few tablespoons of water until the mixture is moist and just comes together. Evenly distribute the batter into the prepared muffins cups. Make a hollow in each cup and gently press the dough up the sides to form a small shell. Bake for 20 minutes or until golden. Let sit in the pan for a few minutes and transfer to a wire rack to cool. Serve warm with a filling of your choosing, or store in an airtight container for a few days, warm and stuff and serve Makes 24 small cups

More little bites from Lisa's Vegetarian Kitchen you are sure to enjoy:
Fiery Deviled Eggs
Eggplant Quinoa Bites with Pesto
Olive Cheese Balls
Indian-Style Poppy Seed Wafers

On the top of the reading stack: various piles

Audio Accompaniment: Amok - Atoms for Peace