Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Combining plump buttery chickpeas with spinach and beets in a creamy coconut milk and tomato gravy with aromatic spices not only puts plenty of flavor on the plate, but also provides for a complete, filling and wonderfully nourishing meal served with fresh cooked white or brown rice or a flat bread. And with curry powder and panch phoran spice blends made up ahead of time, it comes together in no time at all.

Panch phoran, also known as Bengali five-spice, is a deliciously fragrant spice blend consisting of equal parts fenugreek, nigella, black mustard, cumin and fennel seeds. Panch phoran is easy to find at Indian or Asian grocers, but it's ridiculously easy to make your own and keep on hand in a sealed jar for a good many months on hand for quick additions to all kinds of vegetable dishes — simply combine equal parts of each seed. Panch phoran is especially wonderful with potatoes.

Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Recipe by Lisa Turner Cuisine: Indian Published on October 19, 2016 A simple and nourishing creamy chickpea curry with spinach and beets in a fragrant Bengali five-spice coconut milk and tomato sauce Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 tablespoon panch phoran (Bengali five-spice) 1-inch piece ginger, grated or minced pinch of asafetida 1 large tomato, finely chopped 1 tablespoon curry powder 1/3 cup coconut milk 1 bunch of fresh spinach or beet green tops, roughly chopped 1 teaspoon sea salt, or to taste 2 medium cooked beets, diced (2 cups) Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside. Heat the oil in large saucepan over medium heat. When hot, add the panch phoran and stir for a few minutes until the seeds darken a few shades. Toss in the asafetida, let sizzle for a moment, and then add the tomato and curry powder. Cook for 5 minutes until the tomato thickens. Stir in the coconut milk and chickpeas and simmer for another 10 minutes, stirring often. Add the spinach or beet tops a few handfuls at a time, until wilted. Stir in the salt and remove from heat. Serve hot with the diced beets stirred in or scatter on top. Makes 4 servings

This is my contribution to My Legume Love Affair, a monthly event started by Susan of The Well Seasoned Cook, administered by myself, and kindly hosted this month by Siri. It also happens to be the 100th edition, and to celebrate, Siri is offering a giveaway too.

I'm also sharing with Jacqueline's Meat Free Mondays. The recipes featured each week always stimulate my appetite.

More chickpea curries you will enjoy:
Chana Saag (Chickpea and Spinach Curry)
Chickpeas, Mango and Spinach in a Tomato Coconut Gravy
Chickpeas with Yogurt and Fresh Mustard Greens
Potato and Chickpea Curry with Tomatoes and Tamarind
Chickpeas with Mango Powder (Amchoor Chana)

On the top of the reading stack: Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes

Beet and Strawberry Vanilla Smoothie

I've been topping up my breakfasts lately with quick frozen fruit smoothies, and this bright pink strawberry concoction has very quickly become one of my favorites. Cold, refreshing and creamy, it's not only packed with plenty of sweet strawberry flavor but also with the super vitamin and mineral nutrition of red beets. It's so tasty that I've started buying bags of red beets to have on hand instead of small bunches … and so nourishing, too, that you'll want to serve it any time of day. In fact, I think I'll go make another one right now!

Beet and Strawberry Vanilla Smoothie

Recipe by Lisa Turner Adapted from Just Beet It Published on March 4th, 2016 A refreshing cold and creamy bright pink strawberry smoothie with the goodness of raw beets Print this recipe Ingredients: 2 small or 1 medium red beet, peeled and chopped 1 1/2 cups almond milk 1/2 cup plain yogurt 1 tablespoon vanilla 3 cups frozen strawberries 1/2 banana (optional) 1 tablespoon honey or maple syrup (optional) Instructions: Blend the beets, milk, yogurt and vanilla in a blender until the beets are processed. Add the strawberries, banana and honey or maple syrup, if using, and blend until smooth. Serve cold in two tall glasses. Note: add a scoop or two of your favorite protein powder to make this a protein shake. Makes 2 large servings (4 cups)

More Smoothies to enjoy from my kitchen:
Avocado Blackberry Smoothie
Raspberry-Banana Oat and Chia Seed Smoothie
Beet and Top Green Smoothie with Apple, Orange and Ginger
Pomegranate & Blueberry Oat Smoothie

On the top of the reading stack: Vegan Delights: 88 Delicious Recipes for the Complete Three-Course Meal

Hash Browned Sweet Potato and Beets

Hash browns are a staple of breakfast tables across North America, and a delicious way to use up potatoes before they start to spoil. But there's no reason to confine oneself to potatoes. With a few leftover beets and a sweet potato that needed using up in the pantry, these vegetables are just as delicious and even more colorful hashed and browned as well. Beets lightly cooked ahead of time — or the night before — and diced are firm, crisp and browned while the sweet potato is soft, creamy and golden.

With their comparatively strong flavors, beets and sweet potatoes don't need to be mixed with too many other spices or seasonings as you might do with potatoes — a little onion, garlic, salt and pepper are all you need. But their relatively high sugar content mean that they do need a good non-stick pan and continual stirring to keep from burning.

Hash Browned Sweet Potato and Beets

Recipe by Lisa Turner Published on June 18, 2015 A simple, nourishing and delicious breakfast of hash browned sweet potato and beets Print this recipe Ingredients: 1 large or 2 small beets 1 sweet potato 3 tablespoons olive oil 1 large onion, chopped 1 clove garlic, minced or crushed 1/2 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Scrub the beets and sweet potato and pierce several times with a fork. Roast in a 400° oven until the beets are just fork tender and the sweet potato is tender — about 30 minutes depending on the size of the vegetables. Remove from the oven and let cool to room temperature. This can be done the night before. When the vegetables are cool enough to handle, peel and dice or grate. Heat the olive oil in a large non-stick frying pan or wok over medium-high heat. When hot, toss in the onions and fry, stirring frequently, for a few minutes or until they start to turn brown. Add the garlic and fry for another minute. Add the beet, stirring pretty much constantly, for about 10 minutes until they are well-browned on all sides. Add the sweet potato and continue to fry, stirring constantly and to the bottom of the pan to avoid sticking, for about 5 minutes to let the sweet potato start browning. Just before serving, stir in the salt and grind black pepper to taste over the hash. Makes 2 servings

More easy breakfast recipes:
Mushroom and Jalapeño Breakfast Hash
Tempeh Breakfast Hash-Up
Tempeh-Miso Breakfast Patties
Chili Tortilla Scramble
Jalapeño Breakfast Burritos
Fried Green Tomatoes and Old Cheddar

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

Audio Accompaniment: The Orb

Beetroot Chocolate Brownies with Coconut

I've made beetroot cake in the past, but for some reason the idea of using beets for brownies had never occurred to me until I stumbled across a post by Margot of Coffee & Vanilla. As a result, I was at the grocery store the same day to pick up some beets and made a few adjustments to her recipe to suit my preferences. Usually when I made desserts or treats, they are raw, but leave it to me to bake on one the hottest days of the year so far. Not that I have any regrets, and apparently my husband didn't either — although it makes a large pan of brownies, they were eaten up quickly, for breakfast and for lunch. I did have a few little bites and shared some with my best friend Basil, but hubby got the lion's share.

These certainly are a treat and if you didn't know it, you probably wouldn't guess there were beets in the mix. At the same time, they add a unique sweetness, combined with fine quality dark chocolate, unsweetened coconut and coconut sugar. The first bites had a hint of spiciness, though there is no spice present. These cakey brownies are some of the best I have enjoyed in a while. They are fairly easy to make up, especially if you roast the beets the day before.

Beetroot Chocolate Brownies with Coconut

Recipe by Lisa Turner Adapted from Coffee & Vanilla Published on June 2, 2015 Lightly sweet brownies with roasted beets and coconut in the batter Print this recipe Ingredients: 2 medium beets 1 cup unsalted butter 10 oz (300 g) dark chocolate 3/4 cup coconut or brown sugar 3 large eggs, separated 1 cup unbleached white flour 2/3 cup dried grated unsweetened coconut 1 teaspoon baking powder 1 teaspoon vanilla Instructions: Scrub the beets and roast them in a 400° oven until just fork tender, about 40 minutes. Let cool, then peel and grate. Lightly grease a 9 × 13 inch baking pan with butter. Line with parchment paper and then lightly grease again with butter. Preheat an oven to 350°. Heat the butter and chocolate in a large heavy-bottomed saucepan over medium-low heat until melted, stirring often. Set aside for a few minutes to cool. In a medium bowl, lightly whisk together the egg yolk and vanilla. Stir in the flour, coconut and baking powder until well combined. In a medium bowl, beat the egg whites with an electric hand mixer until frothy. Gradually add the sugar, and continue to beat for another 5 to 10 minutes until thick. Stir the flour mixture into the melted chocolate and butter to combine. Fold in the egg white and sugar mixture until well combined. Then fold in the grated beets. Transfer the mixture to the prepared pan and spread evenly. Bake for 20 to 30 minutes until a cake tester inserted into the middle comes out clean. Let cool completely before serving. Makes 25 to 30 2-inch brownies

Other brownies recipes you are sure to enjoy from Lisa's Kitchen:
Vegan Black Bean Brownies
Brownies with Dried Fruit
Avocado Brownies
Peanut Butter Brownies

Beet, Lentil and Vegetable Soup

There's nothing like a bowl of hot fresh cooked vegetable soup to comfort the soul and the body with a nourishing dose of vitamins and minerals. And this simple beet, potato and carrot soup does just the trick — no fancy seasonings or techniques, just the classic flavors of winter root vegetables simmered with dried thyme and a little paprika, with earthy green lentils added for a little protein boost. This is just the soup to serve on a cold day or to someone who's recovering from a winter cold or flu. Hopefully more salads will be appearing on the table soon, but for now, warming soups are still in order.

If your beets come with fresh beet tops, chop them up and add at the end of the cooking time for an extra burst of color, taste and nourishment.

Beet, Lentil and Vegetable Soup

Recipe by Lisa Turner Published on April 4, 2014 Fresh beets, potatoes and carrots simmered in a simple lightly seasoned broth with hearty earthy lentils added — a perfect winter soup Print this recipe Ingredients: 2 tablespoons olive oil 1 onion, chopped 1 to 2 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated (1 tablespoon) 2 medium beets (1 lb or 450 g), peeled and diced 2 medium potatoes (1 lb or 450 g), diced 2 medium carrots, sliced 1 celery stalk, sliced or chopped 2/3 cup dried green or brown lentils, rinsed 1/2 teaspoon dried thyme 5 cups vegetable stock or water 1/2 teaspoon turmeric 1/2 teaspoon paprika 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste Instructions: Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and stir for 5 minutes or until softened. Toss in the garlic and ginger, and stir for 1 minute. Now add the beets, potatoes, carrots and celery. Stir for 1 minute, then add the lentils and thyme, stir once, and then pour in the vegetable stock or water. Add the turmeric, then bring to a boil, reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender — about 30 minutes. Add more vegetable stock or water as desired. If you have fresh beet tops, you can chop them and add them now. Stir in the paprika and simmer the soup for another 15 minutes. Season with salt and black pepper to taste, and serve hot or warm. Makes 6 to 8 servings

More winter vegetable soups you will enjoy:
Hearty Lentil Borscht
Creamy Split Pea & Vegetable Soup
Curry-Laced Pumpkin and Potato Soup
Kale and Vegetable Soup

On the top of the reading stack: Taste of Tanzania: Modern Swahili Recipes for the West by Miriam R. Kinunda

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Hearty Lentil Borscht

I adore soups year round, but there is something especially comforting about a steaming bowl of goodness on a cold autumn or winter day. Bring in the root vegetables for a nourishing dish to fight off that perpetual chill. Beet borscht is probably one of my all-time favorite winter soups, but I've never thought to make it with lentils until recently. The result of combining sweet red beets with earthy brown lentils and a zesty seasoning definitely pleased the diners and the cook too. The beets I used had some healthy beet greens topping the bunch, so I added them to the soup pot as well with the tomatoes for extra nourishment and texture.

A lemony cashew cream is a nice tangy addition to this earthy soup, though you can add a dollop of sour cream if desired.

This soup was inspired and adapted from The Great Vegan Bean Book by Kathy Hester. Legumes are my meat and, although I am not a vegan, I often prefer vegan dinners because I find them easier to digest than a cheesy meal. Those that may scoff at beans may want to reconsider their stance if served one of the unique dishes from this book that certainly celebrates the humble bean that is not so humble at all when it gets dressed up. Everything bean is covered in this book and the cook is presented with over 100 recipes, most of which are soy-free and gluten-free.

A wide variety of cuisines are covered between the covers, as well as different courses throughout the day. Breakfast, appetizers, soups, stews and casseroles, salads, portable meals and even desserts are offered up. Beans all day long and all year long! All of the recipes are made with staples you are likely to have in your kitchen, but if you are an avid legume lover such as I am, you will be especially intrigued by the "fancy bean" suggestions that you may not have on hand on a regular basis.

The elegant pictures alone will encourage you to get cooking in your kitchen. Next on the menu is "Thai Coconut Tongue of Fire Soup", "Red Bean-Filled Mini Muffins", "Creamy Chickpea and Rice Casserole" and "Lentil Quinoa Bolognese Sauce" among many others.

I'm pleased to be able to offer a copy of this book to one lucky reader in Canada or the US. All you need to do to enter is leave a comment on this post and reveal your favorite bean. The contest will run until November 21st, 2013, at which point I will stage a random draw for a winner of this must-have book for legume lovers. Please do leave your email address with your comment should you not have a contact associated with your site or if you don't have a blog so that I can contact you if you win this giveaway.

This giveaway is closed.

Note: I received a copy of this book for possible review and worked with a representative to offer a giveaway to my readers. The opinions expressed here are my own.

Hearty Lentil Borscht

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! Cuisine: Eastern European Published on November 4, 2013 Earthy brown lentils and zesty seasoning combine beautifully with sweet red beets in this simple, colorful and nourishing fall soup Print this recipe Soup: 1 tablespoon olive oil 1 small onion, finely chopped 1 large clove garlic, minced or crushed 1 1/2 teaspoons cumin seeds 1-inch piece fresh ginger, minced (1 tablespoon) 2 medium carrots, chopped 1 large potato, chopped 3 medium beets, peeled and chopped 1 cup brown lentils, rinsed 6 cups vegetable stock 2 bay leaves 1 large tomato, finely chopped 2 jalapeños, seeded and finely chopped 2 teaspoons dried dill 1/2 teaspoon paprika 1/4 teaspoon cayenne 2 teaspoons balsamic vinegar 2 teaspoons apple cider vinegar 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Cashew cream (optional): 1 cup raw cashews 1/4 to 1/2 cup water juice from 1 lemon (3 tablespoons) Instructions: To prepare the cashew cream, combine the cashews, 1/4 cup of water and the lemon juice in a blender or food processor. Blend until you have a smooth paste, adding more water as necessary. Heat the oil in a large soup pot over medium heat. When hot, add the onion to the pot and fry, stirring often, for 5 minutes or until softened. Next toss in the garlic, cumin seeds and ginger, and stir for 1 minute. Now add the carrots, potato, beets, lentils, vegetable stock and bay leaves. Bring to a boil, reduce the heat to medium-low and cover. Simmer, stirring occasionally, until the lentils and vegetables are tender — about 30 minutes. Stir in the tomatoes, jalapeños, dill, paprika and cayenne. If using beet tops, add now. Simmer the soup for 15 minutes. Turn off the heat and stir in the vinegars and sea salt and black pepper to taste. Serve hot with a dollop of cashew cream or sour cream. Makes 8 servings

More nourishing beet recipes from Lisa's Kitchen to enjoy:
Beetroot Rasam
Orange and Beet Soup
Quinoa Soup with Beets and Fresh Dill
Beetroot, Leek and Walnut Salad

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: Dave DK

Beet and Top Green Smoothie with Apple, Orange and Ginger

Fresh smoothies are a terrific way of getting some nutrients on those mornings when you don't really feel like a solid breakfast — the chunkier the better for "tricking" your body into thinking it's eating instead of just getting a drink. Mind you, it's not just a drink when all this goodness is packed into one glass. But I confess that up until now I've never really been a fan of the popular practice of adding vegetables into healthy smoothies … it's inevitably been an unsuccessful exercise in trying to mask tastes that I otherwise really enjoy in salads, cooked dishes or just raw on their own. I've been sticking to fruit for the smoothies, thank you, and giving the vegetables pride of place on the dinner table.

But I've changed my mind now with this astonishingly tasty beet smoothie that I came up with in response to my beautiful friend Jacqueline's challenge to come up with a smoothie incorporating at least one vegetable for this month's No Croutons Required roundup. It turns out that I was just using the wrong vegetables. Fresh raw beets have a slightly sweet taste that's surprisingly cool and refreshing in a smoothie, and adds a lovely pink color too. A great "blood building" vegetable too? Never mind! Combined with a crisp green apple, fresh squeezed orange juice, tangy yogurt and a little fresh ginger for a bit of zest with a frothy mellow almond milk backdrop, this smoothie is so delicious that you won't even be thinking how good it is for you. But do throw in the mild-flavored and vitamin A rich beet tops for even more goodness while you're at it.

One more bit of goodness in this smoothie — as if it needed more — is the addition of oats soaked in good whole fat yogurt overnight at room temperature. A variation of the muesli technique that I often use, the process makes the proteins in the oats digestible and easily absorbable, and really brings out the natural tangy flavor of yogurt besides.

Beet and Top Green Smoothie with Apple, Orange and Ginger

Recipe by Lisa Turner Published on June 18, 2013 A delicious, refreshing and wonderfully nourishing smoothie with the goodness of beets, beet tops, apples, oranges and ginger in a tangy almond milk and yogurt base Print this recipe Ingredients: 1/4 cup rolled or steel-cut oats 2/3 cup plain whole fat yogurt 1 fresh small beet with tops 1 Granny Smith apple, cored and chopped juice from 1 orange (1/4 cup) 1-inch piece fresh ginger, peeled (1 tablespoon) 1 cup almond milk 1 tablespoon raw honey (optional) 4 ice cubes Instructions: Stir the yogurt into the oats and let soak overnight at room temperature in a covered non-plastic bowl. In the morning, trim the beet greens and peel and chop or grate the beet. Combine all the ingredients in a blender and process until smooth and frothy (use a little less almond milk if you want a really thick smoothie). Serve cold with breakfast or as a snack. Makes 2 servings (3 cups)

More smoothie recipes you will enjoy from Lisa's Kitchen:
Raspberry-Banana Oat and Chia Seed Smoothie
Blueberry and Maple Syrup Oat Smoothie
Pomegranate and Blueberry Oat Smoothie

On the top of the reading stack: browsing the shelves

Audio Accompaniment: Sasha

Beetroot, Leek and Walnut Salad

I do tend to eat more soups than salads during the cold months, but this is a substantial and nourishing winter salad not to be missed and I see no reason why it shouldn't appear on menus all year round. Robust and earthy beets are gently tossed with a tangy and nutty vinaigrette that is balanced and enhanced by some sweetness from the presence of tamarind and a sprinkling of pomegranate seeds. The contrast of flavors and textures in this dish make for one fine dining experience and your guests will never guess just how easy it is to put together. Simplicity is often the most gourmet feature of the meal.

This is adapted from Jerusalem by Yotam Ottalenghi. Ottolenghi is a true genius and master in the kitchen, and the freshness and graceful simplicity that are a signature of his creations make for some of the most creative and pleasing additions that often adorn my table. This book, and his other releases, are a must have for aspiring and accomplished cooks alike, and they do look so beautiful on the shelf and the coffee table for that matter.

Beetroot, Leek and Walnut Salad

Recipe by Lisa Turner Adapted from Jerusalem: A Cookbook Published on January 22, 2013 Sweet and earthy roasted beets tossed with leeks and walnuts in a tangy tamarind vinaigrette Print this recipe Salad: 4 medium beets, trimmed 4 medium leeks, trimmed and cut into 4-inch pieces 1 cup arugula leaves 1/4 cup fresh parsley or cilantro, chopped 1/3 cup pomegranate seeds (optional) Dressing: 1 tablespoon tamarind pulp or paste 1 cup walnuts, coarsely chopped 2 cloves garlic, minced 1/2 teaspoon chili flakes 1/4 cup cider vinegar 2 teaspoons white balsamic vinegar or 1 teaspoon regular balsamic vinegar 1 teaspoon walnut oil 3 tablespoons olive oil sea salt and fresh cracked black pepper to taste Instructions: Begin by roasting the beets. Preheat an oven to 425°. Scrub the beets, wrap in foil, and roast for 45 to 69 minutes or until they are fork tender. Set aside to cool. Once the beets are cool, peel and cut into bite-sized wedges. Transfer to a bowl. To cook the leeks, place in a medium saucepan with enough salted water to cover. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes or until the leeks are just tender. Drain and rinse with cold water, then cut into smaller pieces and transfer to another bowl. Meanwhile, soak a tablespoon of tamarind pulp or paste in 1/4 cup of hot water for 20 minutes. Strain, reserving the liquid. To make the dressing, combine the walnuts, garlic, chili flakes, vinegars, oils, 2 to 3 tablespoons of the reserved tamarind water. and salt and pepper to taste. Let stand at room temperature to combine the flavors. Gently toss the beets with half of the dressing and the leeks with the remaining dressing. To serve, place some of the arugula onto serving plates, top with a few beets, followed by more arugula and some leeks, and then a few more beets and some more leeks. Scatter the fresh parsley or cilantro over top and garnish with pomegranate seeds for an extra special burst of fresh flavor. Makes 4 to 6 servings

More beet recipes from Lisa's Vegetarian Kitchen:
Shredded Beet and Dill, Coconut Salad
Lentil Pomegranate Stew with Beets and Spinach
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Roasted Beetroot with Toasted Walnuts and a Yogurt Dressing

On the top of the reading stack: the newspaper

Audio Accompaniment: Lux by Brian Eno

Quinoa Soup with Beets and Fresh Dill

Beets and quinoa combine perfectly here with fresh dill in this hearty bowl of warming soup that is perfectly suited for autumn. Surely the lively colors and depth of flavor would make this a lovely soup to start a special meal, for example Thanksgiving, which is quickly approaching here in Canada. Earthy, with a slight nuttiness from the quinoa, and a subtle hint of heat from the peppers and spice, this velvety bowl of goodness is packed full of nutrients and easy to prepare besides. After only a few spoonfuls, you'll be convinced that simplicity is often the key to a gourmet starter or side. Serve piping hot to warm your toes, though it will taste just as good near room temperature.

Quinoa Soup with Beets and Fresh Dill

Recipe by Lisa Turner Published on October 2, 2012 Colorful, warming, earthy, and sweet and spicy quinoa and beet soup with fresh dill Print this recipe Ingredients: 1 cup quinoa 2 cups water 1 tablespoon olive oil 1 small onion, finely chopped 1 clove garlic, crushed or minced 2 fresh green chilies, seeded and finely chopped splash of balsamic vinegar 1 teaspoon dried thyme 2 bay leaves 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1 tomato, finely chopped 2 cups vegetable stock or water 2 large beets, peeled and diced 1/4 cup fresh dill, trimmed and chopped juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste sour cream or plain yogurt (optional) Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Heat the olive oil in a large saucepan over medium heat. When hot, add the onion and stir for 5 to 8 minutes or until it begins to brown. Now add the garlic, chilies and a splash of balsamic vinegar, and stir for another minute. Toss in the thyme, bay leaves, cumin and cayenne, stir for 15 seconds, then add the tomato. Stir for 2 to 3 minutes or until the tomatoes soften. Add the quinoa along with the water in which it was soaking, vegetable stock or additional water, and the beets. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes or until the beets are tender. Partially purée the soup with a hand blender or in a food processor or countertop blender. Stir in the dill, lemon juice, salt and pepper, and continue to simmer for a few minutes. Serve hot with each portion garnished with a dollop of yogurt or sour cream and some fresh dill if desired. Makes 4 to 6 servings

More earthy beet recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Beetroot Rasam
Beet, Orange, Olive Salad with Goat Cheese and Sun-Dried Tomatoes
Shredded Beet and Dill, Coconut Salad
Beet and Feta Salad Dressed with Honey, Balsamic Vinegar and Oregano

Quinoa with Beets and Spices

Grains are truly a delight just on their own with a bit of butter or tamari. All the same, delightful and healthy grains just invite themselves to be dressed up to go along with a meal. And this brings me to mention Ancient Grains for Modern Meals by Maria Speck. Truly a staple for any cookbook collection if you enjoy grains as much as I do, and a vegetarian looking to properly balance their diet ought to incorporate a variety of grains as much as possible into their meals. I highly recommend this stunning and creative book, complete with extensive descriptions of valued grains and helpful instructions on how to cook various grains contained throughout and tips on many of the additions to the dishes offered up — certainly a perfect choice. Lots of easily adaptable recipes with very little fuss, and your body with thank you as will your taste buds. Plenty of mouthwatering photos adorn the book as well that will be sure to inspire cooks to expand their approach to grains.

Witty and informative, readers are presented with elegant and easy to prepare recipes for breakfast, breads, salads and sides, soups and stews, savory cakes, pasta, mains and sweets. Not all of the recipes are strictly vegetarian, but Ms. Speck does often offer substitutions for many of the dishes that contain meat or fowl that make her recipes perfectly suitable for vegetarian and vegans too.

I truly appreciate her no nonsense approach to healthy cooking. Raised by a Greek mom who always provided nourishment, and inspired by her German father, the author appreciates the value of eating whole grains, but she is no puritan. You can have your truffles and eat tasty grains too. "… I do not eat whole grains because they add so many nutritional benefits to my diet. Like all of the food spread out on my table, I eat whole grains simply because they taste amazingly good." That said, Ms. Speck does understand the value of adding whole grains to your diet and, indeed, what a taste delight to go along with your meals.

Quinoa with Beets and Spices

Recipe by Lisa Turner Adapted from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More Published on June 1, 2012 Colorful and zesty, this simple beet and quinoa pilaf is delicious, wholesome and very nourishing Print this recipe Ingredients: 1 cup quinoa 1 tablespoon olive oil 1 teaspoon cumin seeds 1 teaspoon sea salt 1/2 teaspoon sumac (optional) 1 cup plain yogurt 1 clove garlic, minced 1 medium beet, peeled and shredded juice from 1 medium lemon 1/4 teaspoon cayenne Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Heat the olive oil in a medium-large saucepan over medium heat. When hot, toss in the cumin seeds and stir and fry for a minute or until the cumin seeds darken a few shades. Now add the quinoa and the soaking water, along with the salt and sumac if using. Bring to a boil, reduce the heat to medium low, cover and simmer until the liquid is absorbed, about 20 minutes. Meanwhile, whisk together the yogurt and garlic. Sprinkle with a dash of sumac if desired and set aside. Once the quinoa is cooked, add the beet, lemon juice and cayenne and gently simmer for another few minutes. Remove from heat and let stand for five minutes. Fluff with a fork and serve, topped with a dollop of yogurt. Makes 4 servings

More quinoa dishes you are sure to enjoy from my vegetarian kitchen:
Quinoa Soup with Corn
Breakfast Quinoa Porridge
Quinoa with Mushrooms and Scallions
Parmesan Quinoa on Sautéed and Lemon-Braised Celery Root

On the top of the reading stack: cookbooks

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