Gluten-Free Vegan Gingerbread Muffins

There is nothing quite like the distinctive and comforting aroma of fresh gingerbread baking in the oven. Especially prized during the winter months and a favorite during Christmastime, it's really quite easy to make the magic happen in your own kitchen. Cookies, loaves, breads or muffins, or all of the above, are always a welcome treat to tuck into.

My latest attempt to please the resident gingerbread aficionado in my house — my husband, that is — are these all vegan gingerbread and dark molasses muffins made with brown rice, quinoa and chickpea flours. While retaining a certain density, these attractive and fragrant muffins are moist but with a light and fluffy interior at the same time — despite the absence of gluten — with a slightly crunchy exterior from cornmeal. I'm certain after enjoying these that there is no reason to reserve the enjoyment that the rich earthy depth of gingerbread creations brings to only a few months of the year.

Gluten-Free Vegan Gingerbread Muffins

Recipe by Lisa Turner Published on December 17, 2016 Moist, delicious and fragrant gingerbread and molasses muffins perfect for this or anytime of year … and all vegan and gluten-free too Print this recipe Dry ingredients: 1 cup yellow cornmeal 2/3 cup brown rice flour 1/3 cup quinoa flour 1/4 cup besan (chickpea) flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon sea salt Wet ingredients: 2 flax eggs (*see below) 2/3 cup almond milk 1/4 cup unsweetened applesauce 1/2 cup molasses 1/4 cup maple syrup or honey 2 teaspoon fresh ginger, grated 1/3 cup sesame oil 1/2 teaspoon vanilla 1/2 cup raisins (optional) Instructions: Grease or line 12 standard size muffins cups. Preheat an oven to 375°. Whisk together the dry ingredients in a large bowl. In a medium bowl, beat together the flax eggs, almond milk and applesauce. Stir in the molasses, maple syrup or honey, ginger, oil, vanilla, and raisins if using until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Spoon the batter evenly into the prepared muffins tin. Bake for 20 to 25 minutes or until lightly browned and a cake tester inserted into the middle of a muffin comes out clean. Remove from the oven and let sit in the pan for another 5 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature. *Note: To make two flax eggs, whisk together 2 tablespoons of ground flax seeds with 6 tablespoons water. Let sit for 10 to 15 minutes. Makes 12 muffins

Other gingerbread ideas from Lisa's Vegetarian Kitchen:
Gingerbread
Nigella's Fresh Gingerbread with Lemon Icing
Guinness Gingerbread Cake
Pumpkin Gingerbread Waffles

Lemon Chia Seed Cornmeal Bread

This might be my next quick bread obsession. Not too sweet, the bold lemony flavor of this cornmeal loaf studded with chia seeds stands up on its own, and lovingly complements a nice cup of hot tea. Or consider serving alongside a spicy curry for a refreshing taste experience. I found it went particularly well with a version of tarka dal I made recently. The meal was a memorable one, and a fine example of the elegance of simplicity.

It's just as pleasing as my Classic Cornbread.

Note: All-purpose flour can be used in place of the pastry flour. For a somewhat lighter bread, the cornmeal can also be replaced with all-purpose flour. Personally, I really like the slight crunch the cornmeal imparts to the bread along with the chia seeds. The loaf turned out to be very moist with a distinctive lemony zing.

Lemon Chia Seed Cornmeal Bread

Recipe by Lisa Turner Published on November 23, 2016 Moist and delicious lemon and cornmeal loaf with chia seeds Print this recipe Ingredients: 1 cup all-purpose flour 1/2 cup pastry flour 1/2 cup yellow cornmeal 3 tablespoons chia seeds (or poppy seeds) 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon turmeric (optional) a few pinches of sea salt juice and zest from 2 lemons (1/2 tablespoon zest and 1/2 cup juice) 2/3 cup coconut or brown sugar 3/4 cup unsweetened apple sauce 1/4 cup olive oil Instructions: Line a standard 9 × 5 inch loaf pan with parchment paper or grease the pan well. Preheat an oven to 350°. In a large bowl, combine the flours, cornmeal, chia seeds or poppy seeds, baking powder and soda, turmeric if using, and sea salt. In a medium bowl, whisk together the lemon zest, lemon juice, sugar, apple sauce and olive oil. Make a well in the center of the flour mixture and pour in the moist ingredients. Stir until just combined. Transfer to the prepared pan, spreading evenly. Bake for 30 to 40 minutes or until lightly golden and a cake tester inserted into the middle of the bread comes out clean. Let cool in the pan before removing. Slice and serve. Makes 1 9-inch loaf or 8 to 10 slices

Other quick breads to enjoy from Lisa's Vegetarian Kitchen:
Kalamata Olive Bread with Sun-Dried Tomatoes
Cranberry Lemon Ricotta Muffins
Classic Cornbread
Cornmeal Biscuits

Savory Pumpkin Cornbread Muffins

Sweetened only with a little honey, these gently spiced pumpkin and cornmeal muffins are definitely on the savory side. They are delightfully moist, with a modest pleasing crunch from the cornmeal. Because they aren't very sweet, they are ideal to go along with meals in place of rolls or bread. I enjoyed them with spicy curries and soups. They are satisfying in their own right though, so considering having one as part of your breakfast or for a morning or afternoon snack with tea or coffee. Did I mention that these are vegan, easy to make, and a good way to warm up the kitchen? And the aroma while they are baking is heavenly.

Savory Pumpkin Cornbread Muffins

Recipe by Lisa Turner Published on November 7, 2016 Moist pumpkin and cornmeal muffins with a hint of pumpkin pie spices — easy, all vegan, and just slightly sweetened, making them a perfect savory side to meals Print this recipe Ingredients: 1 1/4 cups yellow cornmeal 2 cups whole wheat pastry flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground cardamon 1/8 teaspoon ground cloves 1/2 teaspoon sea salt 1 flax egg (1 tablespoon ground flax seed combined with 3 tablespoons warm water and let to rest for 5 minutes) 1 cup almond milk 1 cup pumpkin purée 1/3 cup honey (or use maple syrup) 2 tablespoons coconut oil, melted 1/2 teaspoon vanilla Instructions: Grease a standard 12 cup muffin tin. Preheat an oven to 400°. In a large bowl, combine the cornmeal, flour, baking powder, ground spices and salt. In a small bowl, whisk together the almond milk and flax egg. Stir in the pumpkin purée, honey or maple syrup, coconut oil and vanilla and mix until well combined. Make a well in the center of the dry ingredients and stir in the wet ingredients until just combined. Spoon the batter evenly into the prepared pan. Bake for 15 minutes or until a cake tester inserted into the middle of a muffin comes out clean. Let cool in the pan before transferring to a wire rack to cool. Serve warm or cool. Makes 12 muffins

Other recipes featuring cornmeal from Lisa's Vegetarian Kitchen:

Quick and Easy Cornbread Muffins
Classic Cornbread with Brown Rice
Crusted Cornmeal Chickpea Potpie
Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

Quick and Easy Pumpkin Molasses Chocolate Chip Bread - Vegan

Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it also happens to be vegan. I don't eat eggs, so that's a bonus because they are rarely to be seen in my kitchen. I loaded up on pumpkins while in season, roasted and bagged up and froze a healthy quantity of purée for future use. So of course, plenty of pumpkin has been making its way into my main dishes and baked goods, and this satisfying bread is one such example.

I like to bake and cook, but cleanup is not my favorite chore, so the fewer dishes dirtied, the merrier the chef. Only one bowl is needed to turn out a loaf, along with a few utensils and a loaf pan. The bread is great for breakfast, and because it's somewhat sweet, can satisfy an after dinner craving for dessert too.

Quick and Easy Pumpkin Molasses Chocolate Chip Bread - Vegan

Recipe by Lisa Turner Adapted from Vegan Richa Published on October 31, 2016 A quick and easy vegan pumpkin and molasses loaf with chocolate chips that is moist, fragrant and delicious Print this recipe Dry ingredients: 1 3/4 cup flour (I used a blend of unbleached white and whole spelt flours) 2/3 cup coconut or brown sugar 1 1/4 teaspoon baking powder 1/4 teaspoon baking soda pinch of sea salt 2 1/2 teaspoons pumpkin pie spice (I used 1 1/2 tsp cinnamon, 1/4 tsp cardamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves) 3 tablespoons dark chocolate chips (the mini ones work best, but use what you have on hand) 3 tablespoons chopped walnuts or almonds (optional) Moist ingredients: 1 1/8 cup unsweetened and unspiced pumpkin purée 1/2 cup almond milk 4 tablespoons sesame oil 1 tablespoon molasses 1 teaspoon lemon juice handful of dark chocolate chips for topping (optional) Instructions: Line a 9-inch loaf pan with parchment paper or grease well and dust with a bit of flour. Preheat an oven to 350°. In a large bowl, mix together the flour, sugar, baking powder, baking soda and pumpkin pie spice until well blended. Stir in the chocolate chips and nuts, if using. Make a slight well in the center of the dry ingredients, and add the pumpkin purée, almond milk, oil, molasses and lemon juice. Stir until well blended. Transfer the mixture to the prepared pan and top with chocolate chips if desired. Bake in the preheated oven for 50 to 60 minutes until lightly golden and a cake tester inserted into the middle of the loaf comes out clean. Remove from the oven and leave in the pan to cool for at least 10 minutes. Turn the loaf on to a wire rack and let cool completely before slicing. Wrap leftover bread and store in the refrigerator for up to a week. Makes 1 9-inch loaf

Other quick breads to try from Lisa's Vegetarian Kitchen:
Kalamata Olive Bread with Sun-Dried Tomatoes
Peanut Butter Loaf with Dates and Prunes
Cornbread with Brown Rice
Moist Chocolate Date Cake

Spiced Pear Muffins - Vegan

I'll be the first to admit that baking does present greater challenges than most of the dinners I cook because the chemistry is usually more precise, but in the case of muffins, only a few fundamentals are necessary to understand and you'll get perfect muffins each and every time. It is important to measure out the dry ingredients separately from the moist ingredients and then stir the moist ingredients into the dry ingredients until just combined without over-mixing.

In fact, if you are looking to encourage someone to experience the joys of homemade baked goods in their own kitchen, muffins are a good start. They are also a great way to get kids interested in baking too. Not only is the process relaxing and easy, but the end result is a batch of deliciously moist muffins that fill the kitchen with a tantalizing aroma. These ones are dairy-free, contain only a small amount of coconut sugar — unlike many store-bought and coffee shop versions that resemble a giant cupcake more than a muffin — and make for a quick breakfast on the run or a morning or afternoon snack. The addition of chopped pears adds a subdued sweetness and moisture as well. I assure you the absence of dairy won't be noticed.

Spiced Pear Muffins - Vegan

Recipe by Lisa Turner Published on October 21, 2016 Moist and delicious muffins with diced pears and fall spices — dairy-free and egg-free Print this recipe Ingredients: 2 1/4 cups all-purpose spelt flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 to 2/3 cup coconut sugar 1 tablespoon ground flax seeds 3 tablespoons warm water 3/4 cup almond milk 1/3 cup unsweetened apple sauce 2 medium pears, peeled and diced slivered almonds for sprinkling (optional) Instructions: Preheat an oven to 375°. Grease 12 muffins cups. In a large bowl, stir the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and sugar to combine. In a small bowl, whisk together the ground flax seeds and water and let sit for 5 minutes. In a medium bowl, whisk together the almond milk, apple sauce and flax mixture until well combined. Make a well in the center of the dry ingredients, pour in the milk mixture and stir until just combined. Gently fold in the pears. Transfer the mixture to the prepared muffin tin and sprinkle with slivered almonds if desired. Bake in the oven for 20 to 25 minutes until golden and a cake tester comes out clean when inserted into the middle of a muffin. Remove from heat and let cool in the pan for 10 minutes. Carefully transfer to a wire rack. Serve warm or cool. Any leftovers will keep well in the refrigerator for up to 5 days. Makes 12 muffins

Other muffin recipes to enjoy from Lisa's Vegetarian Kitchen:
Quick and Easy Cornbread Muffins
Barley Muffins with Apple and Cashew Pieces
Blueberry Goat Cheese Muffins
Cranberry Lemon Ricotta Muffins

On the top of the reading stack: Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year

Quick and Easy Spelt Tortillas

Now that I've learned to make my own tortillas at home, there is no going back. Goodbye to those rubbery things that are offered at the grocery store, complete with ingredients I don't even know how to pronounce. This is my second attempt at making these in my own kitchen and they worked out even better than the ones I made a while back. Spelt flour features here. The dough was easy to work with and I had them made in hardly anytime at all. No fancy equipment is needed either. Just a bowl and a non-stick pan.

I served these up with pumpkin falafel and a lemon tahini sauce. Use them for anytime that you want to serve up a wrap. They keep well for a few days in a sealed ziploc bag.

Quick and Easy Spelt Tortillas

Recipe by Lisa Turner Adapted from Oh She Glows Cuisine: Mexican Published on November 16, 2015 Quick and easy homemade spelt flour tortillas — great for wrapping Print this recipe Ingredients: 2 cups spelt flour + more as needed 2/3 teaspoon sea salt 1/2 teaspoon baking soda 3/4 cup almost boiling water 1 tablespoon olive oil + more for brushing Instructions: Whisk together the flour, salt and baking soda in a large bowl. Stir in the hot water and oil until the dough comes together. Knead a few times, adding a bit more flour if the dough is too sticky, and shape into a ball. Divide the dough into 6 or 8 pieces. Cover the bowl with a clean kitchen towel so the dough doesn't dry out. Preheat an unoiled non-stick skillet over medium heat. Lightly dust a board with flour. Roll out a piece of the dough with a dusted rolling pin into a circular shape until paper thin. Lightly brush with a bit of olive oil. Transfer the tortilla, oil side down, into the skillet. Cook for 30 seconds, flip the tortilla, and cook for another 30 seconds or until golden. Remove from the skillet, transfer to a plate, and cover with a clean kitchen towel. Repeat for the remaining tortillas. Store any leftover tortillas in a plastic ziploc bag at room temperature. Makes 6 large or 8 medium tortillas

Other flatbreads from Lisa's Kitchen you might enjoy:
Whole Wheat Sweet Potato Flatbreads
Fenugreek Roti
Sri Lankan Coconut Roti
Besan Roti

Chickpea Flour Bread with Sun-Dried Tomatoes and Spinach

There is a new cookbook in my kitchen — I know, I'm already buried in them — but it's an interesting and inspiring one. It's all about chickpea flour which is one of my favorite ingredients. The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day by Camilla V. Saulsbury is certainly the first cookbook I've come across focusing on chickpea flour. Over 80 recipes are featured for any time of day. Breakfast, breads, snacks, sides, entrées and even desserts. They all happen to be gluten-free, grain-free and soya-free. And because chickpea flour is the focus, all of the recipes are high in protein which is important for vegetarians and non-vegetarians alike. Most of the recipes are suitable for vegans too, and those that contain dairy are usually accompanied with suggestions on how to make the recipe vegan.

Who knew there could be so many recipes for chickpea flour?

The first recipe I tried was this moist and satisfying bread that is really more like a savory cake. The addition of tangy sun-dried tomatoes and earthy spinach makes each bite a taste experience that you won't soon forget. It's wonderful for breakfast, lunch, as a snack, or as an accompaniment for a main dinner dish.

I received a copy for possible mention or review on my blog. A bonus for my readers is that I am able to offer a copy to one lucky reader in the US or Canada. All you need to do is leave a comment on this post by November 30. I will choose a random winner. Please do leave an email address so I can contact you if happen to win.

As always, the opinions expressed here are my own.

Chickpea Flour Bread with Sun-Dried Tomatoes and Spinach

Recipe by Lisa Turner Adapted from The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day Published on November 6, 2015 Soft, moist savory gluten-free and protein-rich bread made with chickpea flour, sun-dried tomatoes and spinach Print this recipe Ingredients: 2/3 cup sun-dried tomatoes 2 tablespoons ground flax seed 6 tablespoons warm water 1 3/4 cups chickpea flour (besan) 1/3 cup nutritional yeast 1 tablespoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons dried basil 1 teaspoon sea salt 3/4 cup almond milk 1/4 cup olive oil 2 teaspoons coconut sugar 10 oz (300 g) frozen spinach, thawed (squeeze out as much liquid as possible) Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop. Soak the ground flax seeds with the water in a small bowl and let sit for 5 minutes to thicken up. Preheat an oven to 350°. Lightly grease a 9-inch square baking dish with oil. Line with parchment paper, leaving enough to hang over the sides. Lightly grease the paper. In a large bowl, whisk together the chickpea flour, nutritional yeast, baking powder, baking soda, basil and sea salt. In a medium bowl, whisk together the flax seed and water mixture, almond milk, olive oil and sugar until well combined. Stir the wet mixture into the dry mixture until just blended. Stir in the spinach and sun-dried tomatoes. Transfer to the prepared pan and spread evenly. Bake for 25 minutes, until the edges are golden brown and a cake tester inserted into the middle of the bread comes out clean. Leave the bread to cool in the pan for 10 minutes. Lift the bread out of the pan using the edges of the parchment paper and transfer to a wire rack to cool. Remove the paper, transfer to a cutting board, and cut into 16 pieces. Notes: I made this recipe vegan by using a flax seed mixture, but you could use two eggs instead. The almond milk can be replaced with dairy milk. A 1/2 cup of crumbled feta or goat cheese could be used instead of the nutritional yeast. Stir it in with the sun-dried tomatoes and spinach. Makes 1 9-inch loaf

Other recipes using chickpea flour from Lisa's Vegetarian Kitchen to enjoy:
Chickpea Flour (Besan) Crêpes with Spinach
Chickpea Flour Dumplings Simmered in a Spicy Yogurt Sauce
Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro
Basmati Rice Spiked with Chickpea Flour Dumplings

Khara Bread (Indian Spiced Bakery-Style Bread)

There is nothing quite like the irresistible aroma of fresh baked bread, especially during the colder months because the kitchen gets all warm and toasty too. For hours, my entire space was filled with the heavenly scent from this spiced bread. I could hardly wait for it to cool down before I was able to slice it and enjoy. If you are looking for an appetite stimulant, you can't do much better than homemade bread.

I don't usually make yeast breads. Generally I prefer to make quick breads that require little kneading. At the same time, I have fond memories of my mother's homemade white bread that rose to enormous heights. It was a special childhood treat. Armed with that memory, and inspired by a traditional bakery bread from Bangalore, I was curious and bold enough to try my own version. There are a plethora of recipes for this spiced and herbed bread and it took some time for me to draft a recipe. Never having been to India, or fortunate enough to know someone who makes this bread, I could only imagine the flavors based on my experience with Indian cuisine. Usually I am more a cook than a baker, but I do enjoy baking and I was up to the challenge of patience because yeast breads generally require a lot of kneading and resting time.

Considering this bread was virtually devoured in little time at all by my husband and best friend Basil, I would say it was a pretty successful effort. With the exception of a few air bubbles near the top of the loaf, the texture was soft and chewy with a delightful browned crust. The spices and herbs added a whole new depth to my experience with yeast breads. It's delicious served warm with a pat of butter, but keeps well for a day or two. With just a hint of heat, the cumin, onion and chilies are nicely balanced by the herbs.

Khara Bread (Indian Spiced Bakery-Style Bread)

Recipe by Lisa Turner Cuisine: Indian Published on October 23, 2015 Soft warm bakery-style homemade white bread seasoned with herbs and Indian spices Print this recipe Masala (spice blend): 1 tablespoon olive oil 1 1/2 teaspoons cumin seeds 1 small onion, finely chopped 1 to 2 green chilies, seeded and finely chopped 2/3 cup packed cilantro, finely chopped 1 cup fresh dill, finely chopped 1/2 teaspoon sea salt Dough: 3/4 cup water 1/2 cup whole milk 2 teaspoons active dry yeast 1 1/2 tablespoons coconut sugar 2 tablespoons olive oil 1 teaspoon sea salt 2 cups unbleached all-purpose flour 1 1/4 cups whole wheat flour   1 teaspoon milk for brushing the top of the bread 1 teaspoon nigella (kalonji or black onion) seeds for sprinkling on top of the bread (optional) Instructions: To make the masala blend, heat the oil in a skillet over medium-low heat. When hot, add the cumin seeds and stir until they darken a few shades. Add the onion and sauté until translucent, about 5 minutes. Stir in the chilies and sauté for another minute. Stir in the fresh herbs and salt and cook for another minute. Remove from heat and let cool. For the dough, heat the milk and water together in a small saucepan over low heat until lukewarm. Pour into a large bowl and mix in the yeast and sugar until dissolved. Set aside for 15 to 20 minutes until frothy. Then stir in the oil and salt. Gradually stir in the flour and herbs until a dough is formed. Turn the dough out onto a lightly floured board and knead for about 15 to 17 minutes until the dough is soft and smooth and not sticky. Add more flour during the kneading process as needed. Shape the dough into a round and transfer to a greased bowl, turning the dough to coat with the oil. Cover the bowl with a clean kitchen towel and let sit in a warm space until doubled in volume. This should take about 1 to 1 1/2 hours, depending on how warm it is in the kitchen. Punch the dough down to deflate. Transfer the dough again to a lightly floured bowl and gently knead for another 7 minutes to help work out any air bubbles that have formed. Shape the dough into a loaf and transfer to a greased 9 × 5 inch loaf pan. Cover the pan with the kitchen towel and let sit to rise in a warm place for another hour. Preheat an oven to 375°. Brush the top of the loaf with milk and sprinkle with some nigella seeds if desired. Bake for 30 to 40 minutes until the bread is golden on top and it sounds hollow when tapped. Let the loaf sit in the pan for 5 minutes. Gently run a knife along the edges of the bread and carefully transfer to a wire rack to cool completely before slicing and serving. Makes 1 standard size loaf

Other breads you may enjoy from my kitchen:
Kalamata Olive Bread with Sun-Dried Tomatoes
Irish Soda Bread
Chocolate Quinoa Ricotta Bread
Jalapeño Spoon Bread

On the top of the reading stack: The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day

Homemade Flour Tortillas

Although I've been using them for years, I've never really much cared for store-bought tortillas. They come with a host of ingredients that I cannot even pronounce, let alone identify, and they're quite rubbery and a little odd-tasting besides. So I finally resolved to make my own as I had a vegetarian wrap in mind and didn't want inferior tortillas to spoil the show. Now that summer is here, wraps are ideal choices for hot days and patio dining.

This was my first attempt at making homemade tortillas and I was delighted with the results. The dough was pliable and a pleasure to work with, and they fried up nicely too in hardly anytime at all, although I was hoping to roll them out a bit thinner yet. At the same time, they did make for an excellent and natural-tasting wrap. The most difficult part when it comes to making your own tortillas is keeping up with the pan if you are working on your own. I opted not to use a tortilla press because a good non-stick skillet is just as good. Once you get into the groove, though, things go along smoothly — roll one out, add to the preheated pan, cook for about a minute, keeping an eye on the pan, flip, cook for another 30 seconds or so, transfer to a plate and cover with a kitchen towel, and proceed until all of the rounds are complete.

Really, they come together in hardly any time at all, and I'm going to make a habit of making these this summer. I'll be sharing the filling that adorned these soon, and my next stop is probably a hummus-based filling or a vegan burrito.

Homemade Flour Tortillas

Recipe by Lisa Turner Cuisine: Mexican Published on July 4, 2015 Easy and perfect homemade flour and olive oil tortillas — great for wrapping Print this recipe Ingredients: 3 cups unbleached white flour 1/2 teaspoon baking powder 1 teaspoon sea salt 5 tablespoons olive oil 1 cup warm water, or more as needed extra flour for rolling Instructions: Combine the flour, baking powder and salt in a large bowl. Add the olive oil and rub it into the flour mixture with your hands. Add the water, turn the dough out onto a lightly floured board, and knead for about 4 minutes until smooth and elastic. Return the dough to the bowl and let rest, covered with a clean kitchen cloth, for 15 minutes. Divide the dough into small lemon-size portions. Roll each portion out in a thin circle, as thin as possible, until the round is about 12 inches in diameter. Line a plate with a clean kitchen cloth. Heat a non-stick skillet over medium heat. When hot, add a round to the pan and cook for about 1 minute. Flip and cook for another minute. Transfer to the plate, cover up with the towel and repeat with the rest of the dough. Makes 6 12-inch tortillas

Some ideas for tortillas accompaniments:
Refried Beans with Sun-Dried Tomatoes
Pinto Bean and Avocado Burritos
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Baked Falafel with Lemon Tahini Sauce

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

Lima Bean Hummus with Quinoa Flatbreads and Salsa

I never used to be a fan of lima beans. I think part of the reason is that the first time I had them was from a can and I put them in a salad with a rather dreadful dressing. Thankfully I have now mastered the art of homemade dressing. The salad was massive and I don't like to eat the same thing for too many days in a row — leftovers are fine, but there is a breaking point.

Now that I have discovered dried lima beans, I actually enjoy them. Although hummus usually is associated with chickpeas, here is an interesting twist made with lima beans and served up with crispy quinoa flatbreads and a somewhat spicy salsa with avocado. As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables. If I didn't tell my dinner guest that lima beans were the shining ingredient, I think he would have figured that he was dining on a chickpea hummus. A thoroughly enjoyable culinary experience.

I would urge you to use dried lima beans in this recipe (and any calling for lima beans for that matter). But if you would prefer the canned beans for convenience, substitute two 14 oz cans for the amount of dried beans called for here.

Lima Bean Hummus with Quinoa Flatbreads and Salsa

Recipe by Lisa Turner Adapted from Gut Gastronomy: Revolutionise Your Eating to Create Great Health Cuisine: Middle Eastern Published on May 11, 2015 Smooth creamy spiced hummus made with lima beans served on golden brown thin quinoa flatbreads Print this recipe Hummus: 1 cup dried lima beans 1 clove garlic 1 jalapeño, seeded and chopped 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/3 cup cilantro, chopped 2 tablespoons tahini 4 to 5 tablespoons olive oil, or more as needed juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Flatbreads: 1 cup quinoa flour + more for dusting 3 tablespoons hemp seeds 1 teaspoon paprika 1/2 teaspoon sea salt 1 tablespoon olive oil 1/3 to 1/2 cup warm water, or as needed Instructions: Rinse the lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes until tender. Drain and transfer to a food processor. Add the remaining hummus ingredients to the food processor and process until smooth and well blended. Add more olive oil or a bit of water as necessary to reach your desired consistency. To make the flatbreads, combine the quinoa flour, hemp seeds, paprika and salt in a medium bowl. Slowly mix in the olive oil with about 1/3 cup of the warm water, adding more water as needed to form a dough. Turn the dough out onto a lightly floured board and knead gently a few times. Divide the dough into 6 to 8 small balls and roll each one out into a thin round. Transfer each round onto a plate lined with parchment paper and separate each round with another piece of parchment paper. Cover with plastic wrap and refrigerate for 30 to 60 minutes. When ready to cook the flatbreads, heat an unoiled non-stick frying pan over medium heat. When hot, fry each round for about 1 minute per side until golden brown specks appear. Transfer to a plate lined with foil. Continue, adding each cooked round to the plate, covering with foil after each round is added. To serve, scoop hummus over flatbreads and top with salsa. Makes 6 servings

Other hummus recipes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Indian-style Hummus
Sweet Potato Hummus Soup with Carrots
Spicy Roasted Red Pepper Hummus
Sun-Dried Tomato and Olive Hummus with Goat Cheese

On the top of the reading stack: The Sketch Book - Washington Iving

Audio Accompaniment: relative silence, for a change, after a noisy weekend of lawn heroes