No Croutons Required - The Winner for June and the Theme for July

The challenge for June was to come up with a vegetarian soup or salad featuring zucchini (or courgette as it is also known as). We received lots of wonderful entries this month and I am certain it was hard to choose a favorite, but a winner we have. Congratulations to Vanessa of Sweet Artichoke who submitted this mouthwatering Zucchini and Lentil Cold Soup. This would be ideal for those hot summer days.

I will be hosting the July edition of No Croutons Required. I'm changing things up this time around. Normally, the theme is vegetarian soups and salads but this month I want to challenge you to come up with a bread recipe that goes well with soups and salads. Quick breads, such as scones, biscuits and muffins, or yeast breads; whatever you think might go well with your favorite soup or salad is welcome. I also encourage you to mention and link to a salad or soup that would go well with your bread creation. I will except entries until the 20th of July.

Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

Sweet, tender and elegant all on its own, the season's first few bunches of fresh local asparagus in my house rarely make it past a quick steaming with a light sprinkling of lemon juice and sea salt. But with a new bunch in hand with every trip to the market, slightly more elaborate preparations soon break up the routine without compromising the simple and modest treatment that so perfectly suits asparagus.

Roasted asparagus and fresh crunchy red bell pepper combine beautifully with the delicate nutty flavour of quinoa and a lively tamari, sesame and wasabi dressing in this colourful summer salad. The addition of white cannellini beans also makes this a complete and wholesome lunch or dinner.

If you don't have powdered wasabi on hand, substitute a lesser amount of cayenne pepper. Tamari sauce, however, is almost a kitchen essential — traditionally brewed from slow-fermented soy beans, it is far superior to anything marketed as just soy sauce, which is typically made with 40-60% wheat as well as quick hydrolyzed soy protein and caramel colouring. Good tamari sauces are wheat-free, contain more digestible proteins, and taste so much better than ordinary soy sauces that you'll never go back. You can find tamari sauces from such reputable suppliers as San-J or Eden Foods at most health food stores and large supermarkets.

This is also my submission to My Legume Love Affair, a very popular monthly event started by lovely Susan and hosted this month by Diana of Spain in Iowa.

Quinoa and White Bean Salad with Wasabi and Roasted Asparagus

Salad:

1 cup dried quinoa
1/2 cup dried cannellini (white kidney) beans
1 bunch fresh asparagus
olive oil for brushing
1 red bell pepper, seeded and chopped
2 green onions, sliced

Dressing:

2 tablespoons tamari sauce
1 tablespoon toasted sesame oil
1/2 tablespoon sesame oil
juice of 1/2 lemon
1 - 2 teaspoons wasabi powder, or to taste

Garnish:

1 tablespoon sesame seeds

Scrub the quinoa under cold running water. Add to a pan, cover with 2 cups of cold water, and soak overnight at room temperature. Separately, rinse the beans and cover with cold water with a little yogurt whey or lemon juice added. Let stand overnight at room temperature.

The following day, bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.

Meanwhile, drain and rinse the beans. Add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside to cool.

Preheat an oven to 425°. Snap off the woody ends of the asparagus and arrange the spears on a baking sheet. Brush each side of the spears lightly with olive oil. Roast the asparagus for 10 minutes, turning the spears over once. Remove from the oven and set aside to cool for a few minutes. Cut the spears into halves or thirds.

Meanwhile, toast the sesame seeds in a small pan over medium-low heat, tossing frequently, for 5 minutes until golden brown.

Mix the tamari sauce, sesame oils and lemon juice in a small bowl. Whisk the wasabi into the dressing, a 1/2 teaspoon at a time to create the desired spiciness.

Gently combine the quinoa, beans, asparagus, red pepper and green onions in a large mixing bowl. Pour the dressing over the salad and gently toss.

Serve cold or at room temperature, with a scattering of toasted sesame seeds over each serving. Serves 4 to 6.

Other asparagus recipes you may enjoy:
Wasabi Roasted Asparagus
Asparagus and Oriental Tamari Dressing with Pine Nuts
Asparagus Pesto Rice
Farfalle Pasta with Cannellini Beans and Asparagus in a White Mushroom Yogurt Sauce

On the top of the reading stack: The National Post

Audio Accompaniment: Rustling leaves, chirping birds and lawnmowers

Cheese-Filled Tortellini with a Spicy Mushroom Sauce

Here is another classic from Raghavan Iyer's indispensable book 660 Curries. This recipe has been adapted from his Contemporary Curries section that includes many inspired vegetarian recipes that are sure to please fans of Indian creations. I'd be willing to sacrifice a lot to actually eat this man's food cooked by his own hands. Thankfully, I was fortunate to come across his book when I used to work at a local branch library. As I have noted before, this treasured cookbook has made a delightful gift on more than a few occasions.

This is a rich meal, but one that you will remember for years afterwords and also one that you will well consider making to wow your dinner guests. I admit I didn't prepare my own fresh tortellini, but it is summer after all, and warm weather in Ontario is too sacred not to enjoy while it lasts.

I am sending this off to Mansi of Fun and Food who is hosting this week's edition of Presto Pasta Nights, a popular food event started by Ruth.

Cheese-Filled Tortellini with a Spicy Mushroom Sauce

2 tablespoons of ghee, or a mixture of butter and oil
1 1/4 pounds of wild mushrooms (I used cremini)
14 grams of dried mushrooms (I used lobster mushrooms)
2 cloves of garlic, minced
4 - 6 dried red chilies, crumbled
2 1/2 cups of sour cream
1/2 cup of mashed goat cheese
1 1/2 teaspoons of sea salt
2/3 teaspoons of garam masala
1/2 cup of finely chopped fresh dill
1 1/2 pounds of fresh cheese filled tortellini

Heat the ghee, or butter and oil in a large saucepan over medium - high heat. when hot, add the mushrooms, garlic and chilies and cook, stirring occasionally, until the mushrooms shrink and brown and begin to lose their liquid, roughly 10 - 15 minutes.

Reduce the heat to medium low, stir in the sour cream and goat cheese, along with the garam masala and salt. Cover and simmer, stirring occasionally, for roughly 15 minutes.

While the sauce is cooking, prepare the pasta. Bring a large saucepan of salted water to a boil over high heat. Add the pasta, reduce the heat to medium - high, and cook until tender. Drain and transfer to a serving dish.

Stir the dill into the sauce and cover the pasta with the mushroom sauce.

Yields roughly 6 servings.

More pasta recipes from Lisa's Vegetarian Kitchen that you will be sure to enjoy:
Mushroom Marinara Sauce with Quinoa Pasta
Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese
Macaroni and Paneer Cheese with Spinach
Penne with Fennel, Tomato Sauce and Blue Cheese

On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Audio Accompaniment: street noise, chirping birds, rustling leaves and a dripping tap

BITTER GOURD/PAVAKKAI PITLAI RECIPE-BITTER GOURD RECIPES

I learnt this from my MIL.I love this pitlai a lot.I make this at least once in a week. My hubby hates BG but he eats this gravy .Tastes the best when mixed with plain rice topped with ghee.It tastes more like arachuvitta sambar with the bitterness of pavakkai.Adding jaggerys & sauting bitter gourd in oil before cooking or soaking bittergourd in curd for sometime reduces the bitterness a bit but we like to have it as such.Lets see how to make this bitter gourd pavakkai recipe below.

Bitter gourd pitlai recipe<

Bitter gourd pitlai recipe

Cuisine: Indian

Category: Kuzhambu

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Bitter gourd - 1 no ( medium sized) Moong dal - 1.5 tbsp Tamarind - A big gooseberry size Sambar powder – 1 tsp Salt & water – As required Grated coconut –2 tbsp Urad dal – 2 tsp Coriander seeds –3 tsp Hing – 2 –3 pinches Jaggery – a small berry size Coriander leaves – a few to garnish. To temper Cooking oil - 1 tsp Mustard seeds – 1/2 tsp Curry leaves - a few

METHOD

Soak the tamarind in water for 10 mins in hot water and extract the juice. In a cooker vessel, take the tamarind juice, sliced bitter gourd pieces,moong dal, Sambar powder,salt & required water. Cook till one whistle. In the mean time , heat a kadai with a tsp of oil .Roast the coriander seeds ,  urad dal with 2 pinches of hing. Grind the roasted items with grated coconut to make a coarse powder. Once the BG is cooked , add the roasted ,ground powder and jaggery to it.Allow it to boil for sometime. Do the tempering and add. Garnish with coriander leaves and enjoy mixing with plain rice and ghee. Enjoy !

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Gooey Peanut Butter Brownies with Carob Chips

Craving some bar cookies, I went into the kitchen and whipped up this gooey blondie mixture with carob chips. Nice moist brownies are always a treat, and the peanut butter and carob paired well in this recipe. Served with a steaming cup of tea or coffee, every bite will be savoured.

These brownies are very easy to prepare, and quite honestly, the clean-up time is more exacting than the preparation.

Gooey Peanut Butter Brownies with Carob Chips

Recipe by Lisa Turner Published on June 23, 2010 Moist and creamy peanut butter and carob chip squares Print this recipe Ingredients: 6 tablespoons unsalted butter, melted 3/4 cup lightly packed brown sugar 1/4 cup honey 1 cup crunchy natural peanut butter 1 large egg 1 1/2 teaspoons vanilla 1 cup unbleached white flour or spelt flour 1/8 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup carob chips 2 tablespoons almond butter Instructions: Grease an 8-inch square pan with butter. Line with parchment paper, leaving roughly 2 inches of overlap. Grease the paper in the bottom of the pan with a bit more butter. Preheat an oven to 350°. In a large bowl, combine the melted butter, brown sugar, honey and 1/2 cup of the peanut butter until smooth and creamy. Beat in the egg and vanilla. Gently beat in the flour, baking soda and baking powder. Stir in the remaining 1/2 cup of peanut butter, almond butter and carob chips. Spread evenly into the prepared pan and bake for 20 to 30 minutes. Transfer to a wire rack to cool for 15 minutes or so, and then cut and serve. Makes 12 to 16 brownies

More brownie recipes from Lisa's Vegetarian Kitchen:
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Quick and Easy Fudgy Brownies
Cocoa Brownies with Peanut Butter Chocolate Icing
Peanut Butter Brownies

On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Audio Accompaniment: Multila by Vladislav Delay

Mixed Berry Cornmeal Muffins

Muffins are a treat anytime of year, and these berry delights were a perfect excuse to take advantage of the exceptionally plentiful harvest this year. I highly recommend using fresh berries rather than frozen ones. The addition of cornmeal adds a wonderful crunch to the moist berries and some fine dark chocolate doesn't hurt either.

Just one bite and you will be hooked!

The warm weather has been too alluring to resist, so posting might be a bit lighter around here for a bit. The landlady's sister has also moved in downstairs with her two sweet little doggies - a very good excuse to go out for walks indeed. And yard work and sunshine beckons besides.

Mixed Berry Cornmeal Muffins

1 1/2 cups of spelt flour or unbleached white flour
3/4 cup of cornmeal
1/3 cup of sugar
4 teaspoons of baking powder
1/4 teaspoon of sea salt
1 teaspoon of orange zest
1 1/4 cups of mixed berries (blueberries, raspberries, blackberries)
1/3 cup of crumbled dark chocolate
1 large egg, lightly beaten
1 cup of milk
1/4 cup of sesame oil
1 1/2 teaspoons of vanilla

Butter 12 muffin cups.

In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and orange zest. Mix in the berries and the chocolate chunks. Make a well in the center of the bowl.

In a small bowl, whisk together the egg, milk, oil and vanilla. Fold into the dry ingredients and stir until just combined.

Divide the dough evenly into the prepared muffin tins. Bake in a preheated 400 degree oven for 15 - 20 minutes, or until a cake tester inserted into the middle of a muffin comes out clean. Leave the muffins in the tin for a few minutes and then transfer to a wire rack to cool a bit before serving.

Other muffin recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Cherry Blueberry Muffins
Blueberry Goat Cheese Muffins
Cranberry Lemon Ricotta Muffins

On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Audio Accompaniment: There Is No-One What... by the Palace Brothers

GINGER TEA RECIPE

I love ginger tea a lot..When i was working i used to go with my friend  to a nearby canteen at least twice a day just to have this tea ..It was a flavorful ,mild and tasty tea.After this , I never had a tea similar to that taste.Last week when i was surfing the net i came across a ginger tea which is a bit different from the usual one we make.I immediately tried it on the same evening.To my surprise i found this taste similar to the one i had in canteen.. I was very much satisfied ..Though its not a special,unique recipe to share with ,  i wanted to have this post in my blog.. So here comes the recipe with a picture for u all..

Ingredients:
1 cup - 200ml

• Boiled Milk – 1 cup
• Water – 1/4 cup
• Tea powder – 3/4 - 1 tsp ( i used 3 roses)
• Ginger – 2 inches (crush a little)
• Cardamom – 1 no ( crush with skin)
• Sugar – 1.5 – 2 tsp ( depends)

Method:

• In a wide mouthed bowl, add water and the crushed ginger & cardamom.
• Allow it to boil for 3 mins so that the ginger gets cooked in the water and gets nice flavor.
• Then add the milk , sugar , tea powder .. Allow it to boil for 4 mins in medium flame.
• Strain the tea sediments and enjoy !!

Serve hot with snacks !!
Note :The ginger should be well cooked before u add the milk and other ingredients.The essence of ginger would be well absorbed into the water..

Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

This must be one of the tastiest salads I have ever prepared. I adapted the recipe from Once Upon a Tart by Frank Mentesana and Jerome Audureau. These gentlemen say this is one of the most popular recipes on their menu, and after making this salad, I can see why. Buttery soft chickpeas and earthy French lentils combine beautifully with fresh crunchy vegetables, fresh basil and a sweet tangy sun-dried tomato dressing. The key to a nice crunchy salad is to dice the vegetables to match the size of the chickpeas or even a bit larger if you please.

I think the addition of corn and black beans would go well with this salad.

I am also excited to note that one of my recipes is included in a book from PositScience. 50 bloggers have been represented in this cookbook focusing on brain-healthy recipes.

Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from Once Upon a Tart...: Soups, Salads, Muffins, and More Cuisine: Mediterranean Published on June 17, 2010 Simple and delicious summer salad of buttery soft chickpeas, earthy French lentils, crunchy fresh vegetables and sweet tangy sun-dried tomatoes Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 cup French or Puy lentils 1 small red onion, finely chopped 1 red bell pepper, finely chopped 1 large jalapeño, seeded and finely chopped 1 zucchini, finely chopped 6 to 8 marinated sun-dried tomatoes 1 1/2 cups (1 batch) sun-dried tomato dressing 1/2 cup of fresh basil leaves, cut into strips Instructions: Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and transfer to a large bowl. Meanwhile, rinse the lentils and transfer to a medium saucepan. Cover with 4 cups of water, then bring to a boil. Reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the lentils are tender. Drain and add to the bowl of chickpeas. Add the onion, red pepper, jalapeño, zucchini and sun-dried tomatoes, and pour in the dressing. Toss until everything is evenly coated with the dressing. Now add the fresh basil leaves and a pinch of salt and toss again gently. Serve chilled or at room temperature. Makes 4 to 6 servings

Other salads from Lisa's Vegetarian Kitchen to be enjoyed:
Vegetarian Caesar Salad
Chickpea Salad with Goat Cheese, Olives and Arugula
Roasted Beet Salad with Quinoa, Chickpeas and Miso and Tahini
Puy lentil, Feta and Roasted Red Pepper Salad

On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Audio Accompaniment: River Made No Sound by Pan American

Sun-Dried Tomato Dressing

As promised, here is a recipe I prepared with the most delicious homemade marinated sun-dried tomatoes that I have ever tasted. I adapted it from a vinaigrette recipe that I found in Once Upon a Tart by Frank Mentesana and Jerome Audureau. If I ever get a chance to visit New York, I will for sure seek out their café. In the meantime, I can enjoy their informative and colorful book filled with lots of ideas for tarts, soups, sandwiches, salads, condiments, quick breads and cookies. So many helpful hints and amusing musings are included in this volume! Yet another treasured cookbook to add to the growing stack.

My version of their vinaigrette uses a lot more sun-dried tomatoes than the original recipe called for and actually resembled a sauce, rather than a vinaigrette, but turned out to be a wonderful accompaniment to a bean and vegetable salad that I will be sharing soon. My take on the recipe is that it would also make a delightful pasta sauce combined with some fresh herbs and nuts.

Sun-Dried Tomato Dressing

Recipe by Lisa Turner Adapted from Once Upon a Tart: Soups, Salads, Muffins, and More Published on June 16, 2010 A simple and extraordinary sun-dried tomato dressing that will liven up any salad, but that is thick and robust enough that it could be used as a pasta sauce Print this recipe Ingredients: 1/2 cup marinated sun-dried tomatoes 1 clove garlic, minced 1/3 cup balsamic vinegar 1/2 teaspoon sea salt fresh cracked black pepper to taste 1/2 cup fresh grated Parmesan cheese 1/3 cup olive oil Instructions: Combine the sun-dried tomatoes, garlic, balsamic vinegar, salt, black pepper and Parmesan cheese in a food processor and purée until blended. Drizzle in the olive oil while the machine continues to process. Makes about 1 1/2 cups

Other sauces and dressings from Lisa's Vegetarian Kitchen you may enjoy:
Mushroom Marinara Sauce
Spicy Sun-Dried Tomato Paste
Gingered Tomato Sauce
Ranch Dressing

Audio Accompaniment: Birds and rain

On the top of the Reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad

Kamut is an ancient variety of wheat believed to have originated in ancient Egypt and — as the story goes — only recently cultivated again in modern times after the discovery of a few seeds in the tomb of King Tutankhamen. Compared to most wheat, kamut is richer in protein, magnesium, zinc, B vitamins, vitamin E and unsaturated fatty acids, and is more generally more easily digested and tolerated by people with gluten sensitivities.

Aside from these benefits, the whole kernel or berry of kamut has a warm buttery and nutty taste that is equally appealing by itself or paired with stronger flavors, both sweet or spicy. The whole kernel or berry is also much larger than that of wheat, and has a nice chewy texture that contrasts beautifully with both delicate and crunchy foods.

This contrast is played for full and delicious effect in this Mexican-style black bean salad loaded with roasted corn, tomatoes, fresh jalapeño peppers and celery, with a lime juice, balsamic vinegar and toasted ground cumin dressing for extra kick. Whole grains, legumes and fresh vegetables makes this salad not only a colorful addition to your table, but a complete and refreshing meal by itself on a warm summer day. Look for whole kamut berries at natural food stores and in many supermarkets.

Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad

Recipe by Lisa Turner Cuisine: Mexican Published on June 14, 2010 Colorful, zesty and nourishing Mexican-style black bean salad loaded with roasted corn, tomatoes, fresh jalapeño peppers and celery, with a lime juice, balsamic vinegar and toasted ground cumin dressing for extra kick Print this recipe Salad: 1/2 cup dried black beans (1 1/2 cups cooked or 1 14 oz can) 1/2 cup whole kamut or wheat berries 3 ears fresh corn 3 jalapeño, seeded and cut into 1-inch matchsticks 2 shallots, chopped 2 green onions, white and green parts, sliced 1 celery stalk, diced large handful of fresh cilantro, chopped 3 large tomatoes, chopped 1 avocado, peeled and diced Dressing: 1 teaspoon ground cumin juice of 3 limes (5 tablespoons) 1/2 tablespoon balsamic vinegar 1/2 teaspoon chili powder 1 teaspoon sea salt, or to taste Instructions: Separately rinse the kamut or wheat berries and black beans under cold running water. Place in separate bowls and cover with several inches of cold water. Add a little yogurt whey or lemon juice to each bowl, and let soak overnight at room temperature. Drain and rinse the black beans, then place in a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside to cool. Meanwhile, drain and rinse the kamut or wheat berries and place in a small or medium saucepan. Cover with 1 cup of fresh water, bring to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes or until tender. Drain any excess liquid and set aside to cool. While the beans and kamut are cooking, preheat an oven to 450°. Place the ears of corn in their husks on a baking sheet. Roast for 30 minutes, then remove from heat and let cool for 30 minutes. Remove the husks, pare the kernels from the ears and set aside. Heat a small skillet over medium heat. Toss in the ground cumin and toast, stirring frequently, for 5 minutes or until the cumin is fragrant and has darkened a few shades. Remove from heat and set aside. In a large mixing bowl, combine the beans, kamut or wheat, corn, jalapeños, shallots, green onions, celery and cilantro. Season the tomatoes with a little salt and drain for 5 minutes in a colander. Gently fold the tomatoes and avocado into the salad. In a small mixing bowl, whisk together the toasted ground cumin, lime juice, balsamic vinegar, chili powder and salt. Drizzle the dressing over the salad and toss gently. Serve at room temperature or cold. Makes 6 to 8 servings

Other summer salads you may enjoy:
Mexican-style Potato Salad With Avocado and Jalapeño
Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil
Cauliflower & Olive Salad
Chickpea, Olive and Feta Cheese Salad
Creamy Coleslaw

On the top of the reading stack: Penguin Classics Village Of Stepanchikovo by Fyodor Dostoyevsky