Savory Corn Fritters {Vegan}

Paring down the cookbook shelves has its advantages. As much as it pains me to let go of books, cookbooks or otherwise, so often the experience is one of renewal and discovery. I looked through books that I hadn't opened for a while, salvaged some recipes from those marked for the donation pile, and managed to make room for the ones that I truly cherish. My brain was buzzing with inspiration. I was discovering recipes I had nearly forgotten about, others just waiting to be enjoyed again, and new ideas to try.

These savoury pancakes I rediscovered in one of the first vegetarian cookbooks that ever occupied a space on my shelf. I have adapted the recipe over the years to make it my own, but as corn appears only occasionally on the menu, these moist, almost melt-in-your-mouth fritters hadn't been served up for a quite a long time. Usually they were paired with a zesty and chunky black bean and feta salsa. The corn kernels in these fritters provides a bit of a crunch, along with the grainy cornmeal, with some underlying tanginess from the sun-dried tomatoes and some heat from spices and hot chilies. Serve these up for dinner or enjoy for brunch.

Savory Corn Fritters {Vegan}

Recipe by Lisa Turner Published on January 23, 2017 Simple sweet and savory corn fritters perfect for serving with salsas or chutneys Print this recipe Dry ingredients: 1/2 cup yellow cornmeal 2/3 cup spelt or unbleached white flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons coconut or brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon sea salt Wet ingredients: 2 tablespoons oil + more for frying 1/3 cup unsweetened applesauce 2/3 cup almond milk or other non-dairy milk 1 jalapeño or 2 green or red chilies, seeded and finely chopped (optional) 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped 2 cups corn kernels, thawed if frozen Instructions: In small bowl, whisk together the cornmeal, flour, baking powder and soda, sugar, cumin, chili powder and salt. In a large bowl, whisk together the oil, applesauce and almond milk. Stir in the chopped jalapeño or chilies if using, sun-dried tomatoes and corn. Pour the dry ingredients into the wet ingredients and stir until evenly moistened. Heat a few teaspoons of oil in a large non-stick skillet over medium-high heat. When hot, scoop about 1/4 cup portions of the batter into the pan, leaving a bit of space between each pancake. Cook until small bubbles begin to form on the tops, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes or until lightly browned. Transfer to a plate and keep warm in the oven, and cook the remaining pancakes, adding more oil as needed. Serve with your favorite chutney and sauces, with some wedges of lime, or for a sweeter treat, drizzle with syrup. Makes 6 servings

Other recipes featuring corn from Lisa's Kitchen you may enjoy:
Corn and Green Pea Tomato Curry
Homemade Creamed Corn
Indian-Style Spicy Cream of Corn Soup
Quinoa Corn Soup

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

Indian-Style Split Pea Soup with Cornmeal Dumplings

Split pea soup is a classic Canadian comfort food. If you are Canadian, you probably remember growing up eating cans of Habitant pea soup, or maybe you still do. Simple with little else but split peas, salt, onion and maybe a few diced carrots or celery, my husband still adores split pea soups. But I can't bring myself to make something quite so basic — but I don't mind turning something basic into something extraordinary.

So this split pea soup is "Indian-ized" with Indian seasonings, but it's extra special because I also put in some plump, colorful and hearty spiced cornmeal dumplings in the soup too. This is pretty much a complete comfort meal in a bowl, and is one of the finest soups I have made in a while. The broth itself was a treat. And did I mention the dumplings? After this, you won't settle for canned split pea soup again!

I don't consider that the photos are up to par, but it's been dark here pretty much for the last few months. I trust that fellow cooks will judge the recipe without fancy photos.

Indian-Style Split Pea Soup with Cornmeal Dumplings

Recipe by Lisa Turner Cuisine: Indian Published on February 19, 2016 Split peas and vegetables simmered in a delicious, fragrant and warming Indian-seasoned broth, served with beautiful plump spiced cornmeal dumplings Print this recipe Soup: 1 cup green split peas 2 tablespoons olive or sesame oil 1 small red onion, chopped 1 large carrot, diced 2 stalks celery, diced 2 cloves garlic, minced or crushed 1 to 2 jalapeños, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 teaspoon turmeric 1 teaspoon ground coriander 4 sprigs of fresh thyme small handful of dried curry leaves 6 cups water or vegetable stock, or more as needed 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper, to taste handful of fresh chopped parsley Dumplings: 1/2 cup yellow cornmeal 1/2 cup unbleached white flour, or more as needed 1 teaspoon baking powder 1 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 cup almond milk, or more as needed Tempering: 1 tablespoon olive or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds Instructions: Rinse the split peas and soak for 4 hours or overnight in several inches of water. Drain and rinse, then set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion, carrot and celery, and sauté until the the vegetables are softened — about 5 to 7 minutes. Now add the garlic, jalapeño and ginger, and stir for another few minutes. Add the turmeric, coriander, thyme sprigs and curry leaves, and stir for another minute. Pour in the split peas and water or stock, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 45 minutes or until the peas are tender. While the soup is simmering, prepare the dumplings. Combine the cornmeal, flour, baking powder salt, turmeric, cumin and almond milk in a large bowl. Stir to combine until you have a soft and pliable dough, adding more flour if the dough is too moist or more almond milk if the dough is too dry. Cover with a clean kitchen towel and let the dough stand for 15 minutes. Form into small 1-inch oblong shapes or rounds. Cover again until ready to add to the soup. When the peas are tender, drop the dumplings into the soup and simmer until they float — about 15 minutes. To prepare the tempering, heat the oil in a small saucepan or skillet over medium heat. When hot, add the mustard and cumin seeds and stir until the mustard seeds begin to splutter and pop. Quickly add to the soup, cover, and let sit for 5 minutes. Stir in the parsley and serve hot with a grain of your choice or some nice crusty bread. Makes 6 servings

I'm sharing this with Jac's weekly Meat Free Mondays event.

Other recipes featuring split peas:
Indian-Style Split Pea Soup
Ash-e Anar ( Persian Split Pea and Pomegranate Soup )
Indian-Style Yellow Split Pea Curry (Matar Dal)
Split Pea Cilantro Dumplings in a Coconut Curry

Cornbread with Brown Rice

I've made several different types of cornbread over the years, but my basic yet classic preparation of cornbread always seems to remain a favorite with my husband and best friend Basil. There is nothing to it really expect the exceptional flavor of cornmeal with a tiny bit of sweetener which isn't even needed. I switched things up this time around though and included some cooked brown rice for added nutrition and substance. The nutty flavor of the rice was especially appealing and complementary to the grainy cornmeal.

This bread is excellent just smothered with butter or as an accompaniment to any meal, especially ones featuring soups and stews. Simplicity is bliss in this instance.

Cornbread with Brown Rice

Recipe by Lisa Turner Published on September 29, 2014 Classic yellow cornbread cooked with brown rice for a nutty and filling experience Print this recipe Ingredients: 3 cups yellow cornmeal 1 cup pastry flour 1 cup cooked brown rice (1/3 cup uncooked) 2 tablespoons coconut sugar (optional) 1/2 teaspoon sea salt 3 tablespoons sesame oil 2 1/2 to 3 cups water Instructions: Preheat an oven to 325° and grease a 9 x 5 inch loaf pan with oil. In a large bowl, combine the cornmeal, flour, brown rice, sugar if using, and salt. Rub the oil in with your hands. Gradually stir in the water until the mixture resembles a thick cookie dough. Heat the prepared loaf pan until hot but not smoking. Transfer the batter to the pan and bake for 30 minutes. Increase the heat to 350° and bake for another 50 to 60 minutes or until the bread begins to brown and small cracks form on the top of the loaf. Let the bread cool in the pan on a wire rack for 15 minutes. Gently invert the loaf onto the wire rack and let cool for another 30 to 40 minutes. Cut into slices and serve. Makes 1 9-inch loaf or 8 to 10 slices

Other recipes with cornmeal to try from Lisa's Kitchen:
Crusted Cornmeal Chickpea Potpie
Corn Cakes with Blue Cheese and Honey
Jalapeño Spoon Bread
Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalapeños

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Audio Accompaniment: Puzzle Muteson

Italian Lemon Cornmeal Shortbread

These little delights were part of a Mediterranean themed multi-course meal served up with some twists to celebrate a visit from a friend of mine who was visiting recently from New Zealand. This cherished friend of mine I have known for 20 years, and now I am pleased to have met his charming wife and, on this recent journey, his handsome and inquisitive young son. It was a bittersweet visit as oceans separate us physically now that they have returned home. All things sweet must come to an end, until another day.

Much like biscotti, only less sweet and softer, the cornmeal imparts a pleasant grainy texture to this shortbread and each lemony bite literally melts in your mouth. Very easy to prepare with little fuss or mess, they are a wonderful way to cleanse your palate after a rich meal with a myriad of taste sensations.

The menu:

Baked Quinoa Falafel with Yogurt Tahini Lemon Sauce
Greek Salad
Gigantes Simmered in Garlicky Tomato Sauce
Greek-Style Lemon Rice
Cornmeal Shortbread
Chocolate Date Cake

Italian Lemon Cornmeal Shortbread

Recipe by Lisa Turner Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine Cuisine: Italian Published on May 23, 2014 Soft, melt-in-your-mouth lemony shortbread made with cornmeal and almond flour Print this recipe Ingredients: 7 tablespoons unsalted butter 1 cup almond flour 1/2 cup sugar 2 large egg yolks grated zest and juice from 1 small lemon 1/4 teaspoon almond extract 1 teaspoon vanilla 1 scant cup cornmeal 3/4 cup spelt flour or unbleached white flour 1/2 teaspoon sea salt Instructions: Preheat the oven to 350°. Line a 9-inch pie plate or cake pan with parchment paper and lightly butter the surface. In a saucepan, melt the butter over medium heat until it turns a light golden color, stirring often. Let cool for 10 minutes or until the butter reaches room temperature again but is not solid. While the butter is cooling, combine the almond flour and sugar in a large bowl. Pour in the butter and beat with an electric mixer until well blended and fluffy. Add the egg yolks, lemon zest and juice, almond and vanilla extract, and beat until well blended, scraping down the sides as needed. In a medium bowl, combine the cornmeal, spelt flour and salt. Sift into the butter mixture. Beat at low speed until the mixture is just combined. Transfer the dough to the prepared pan and spread it out evenly. Bake in the preheated oven for 20 minutes. Reduce the heat to 300° and bake for another 20 minutes until lightly browned on top. Let cool on a wire rack. Cut into wedges and serve. Makes 12 to 15 wedges

Other shortbread creations from Lisa's Vegetarian Kitchen:
Rosemary Parmesan Shortbread
Spicy White Cheddar Shortbread Crackers
Jalapeno Cheddar Shortbread
Peanut Butter and Blueberry Shortbread

On the top of the reading stack: the newspaper

Audio Accompaniment: silence

Crusted Cornmeal Chickpea Potpie

Pies have certainly been appearing on my menu more often as the temperature shifted from hot to warm to downright chilly. Comfort foods are certainly in order, especially for the cook who also gets to enjoy the warmth of the oven and the smell of pie. Apart from the aroma of baked bread or perhaps a simmering curry, there's nothing better to stimulate the appetite and bring joy to the kitchen.

I doubt I have ever met anyone who didn't enjoy pie of some sort, whether sweet or savory. My personal preference is for the savory variety and I have been cooking and baking a few lately. I'm not one to snub my nose at a fruit pie either, but my sweet tooth is not what it used to be.

This excursion into the kitchen was inspired by Joanne who is the cook, photographer and mind behind Joanne eats well with others. Her chickpea potpie with cornbread crust was just too much to resist and I made it happen in my own kitchen to share with special others.

I liked the essential ingredients in the recipe, and the cornbread crust was appealing to me because it is easier and faster than making pie crust from scratch. I've made a cornmeal-crusted chili, a longtime classic that is somewhat similar with a different filling. My changes to Joanne's recipe were essentially to spice it up, because I tend to do that! The spicing will be familiar to cooks that are always reaching for spices that make Indian cooking so unique and appealing. Let us call this one an Indian-style fusion dish. It's quite filling and packed full of fall vegetables and filled out further with buttery soft chickpeas.

Any number of vegetables that you may have in your pantry or fridge crying out for attention could be included in the mix, and I bet mushrooms would have been nice, along with a bit of tomato. Not that I think the dished lacked anything at all and the mixture of vegetables I used along with the spices was even better than expected. This one pot meal would go well with a leafy green salad, a side grain dish if you wish, or an easy mushroom curry. It was surely one of those memorable meals you'll remember fondly and hopefully even make it a regular feature on the menu. If I had more ramekins on hand, I would have used those instead of the casserole dish method for a one-serving (or two!) extra special presentation for diners, but no matter, because this is one nourishing meal that I know will be a feature on the menu in my kitchen often.

As always adjust the spicing according to your taste. I do like things hot but if you are used to spicy food, I don't think the measurements here will overwhelm your heat meter.

Crusted Cornmeal Chickpea Potpie

Recipe by Lisa Turner Adapted from Eats Well with Others Cuisine: Indian Published on October 15, 2013 Spiced sweet potato and carrot with buttery soft chickpeas baked with a golden brown cornmeal crust topping — a colorful, hearty and delicious fall dinner centerpiece Print this recipe Filling: 2/3 cup dried chickpeas (2 cups cooked or 1 19 oz can) 1 large sweet potato, peeled and diced 1 medium carrot, diced 1 tablespoon olive or sesame oil 1 medium onion, finely chopped 2 to 3 hot red or green chilies 1/2 tablespoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon Kashmiri or other chili powder 1/4 teaspoon cayenne 1/4 cup spelt flour or unbleached white flour 2 cups vegetable stock or water 1/2 cup fresh or frozen peas 1 teaspoon sea salt, or to taste fresh ground black pepper Topping: 3/4 cup yellow cornmeal 3/4 cup spelt or unbleached white flour 1 tablespoon baking powder 2 teaspoons brown or coconut sugar 1/2 teaspoon sea salt 3/4 cup milk or almond milk 2 tablespoons olive oil 1 egg (optional) Instructions: Rinse and soak the chickpeas in enough water to cover for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour or until the chickpeas are tender. Drain and set aside. Grease a 2-quart casserole dish with butter or oil. Set aside. Prepare the sweet potato and carrot by covering with water in a medium saucepan. Bring to a boil, reduce the heat to low, and cook for 5 to 7 minutes or until just tender. Drain well and set aside. Heat the olive or sesame oil in a large saucepan over medium heat. When hot, add the onions and stir for 5 minutes until softened. Add the chilies and then toss in the ground spices. Stir for another 30 seconds and then add the flour to the pan and stir to coat the vegetables. Now slowly pour in the vegetable stock or water, whisking as you go with a wire whisk. Simmer, whisking often, until the sauce is thickened and simmering, about 3 to 4 minutes. Stir in the chickpeas, sweet potato, carrot and peas, and season with salt and pepper. Simmer for another few minutes, stirring occasionally. Pour this mixture into the prepared casserole dish. To make the crust topping, combine the cornmeal, flour, baking powder, sugar and salt in a medium bowl. In a small bowl, lightly beat the egg if using, then whisk in the milk and oil. (If omitting the egg, whisk together the milk with the oil, adding an extra 2 teaspoons of oil). Pour this into the dry ingredients and stir until everything is just combined. Spoon the batter evenly over the filling, gently spreading with a spatula to ensure it is distributed well. Bake in a preheated 400° oven for 20 to 25 minutes or until golden brown on top and set. Cool for 10 minutes, and serve hot or warm. Makes 4 to 6 main servings

More hearty and comforting savory pies you are sure to enjoy from Lisa's Vegetarian Kitchen:
Aloo Palak Paneer Pie
Indian-Style Samosa Potpie
Grape Leaf Pie with Herbs, Yogurt and Quinoa

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Audio Accompaniment: Marsen Jules

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

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Gluten-Free Gingerbread Muffins

Breakfast is one meal, as important as it is to get the body ready for the day ahead, that I don't typically trouble over unless I have a lazy day to indulge. I tend to plan ahead and have healthy quick bites on hand throughout the week to nourish and keep me going — the sort of thing you can sit down and enjoy without rushing and without fussing. Muffins are always a good choice, as I stay away from sugary, overly processed breakfast cereals, and as much as I enjoy porridge, I do like some variety in my diet too. Besides, muffins are an easy and satisfying take-along solution.

These moist and flavorful muffins are gluten-free, sweetened with a small amount of molasses and heightened by the inclusion of some fresh zesty ginger to complete the aromatic experience. The raisins, which are optional in this recipe, I found to be a nice contrast to the other textures and these reminded me of a really good bran muffin with a gingery twist.

Gluten-Free Gingerbread Muffins

Recipe by Lisa Turner Published on February 27, 2013 Simple, moist and gluten-free gingerbread muffins loaded with spice flavor Print this recipe Dry ingredients: 1 cup 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 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon sea salt Other ingredients: 2 large eggs 1 cup yogurt or milk and yogurt 1/2 cup molasses 2 teaspoons fresh grated ginger 1/3 cup oil (I used grape seed oil) dash of vanilla (optional) 1/3 to 1/2 cup raisins (optional) Instructions: Grease 12 standard size muffin cups and preheat an oven to 375°. In a large bowl, sift together the cornmeal, flours, baking powder, baking soda, cinnamon, cloves and salt. In a medium bowl, beat together the eggs, yogurt (or milk and yogurt) and molasses. Stir in the ginger, oil, vanilla if using, and raisins if using. Make a well in the center of the dry ingredients and whisk in the wet ingredients until just combined. Spoon the batter evenly into the prepared muffin cups. Bake in the oven for 20 to 25 minutes until the muffins are lightly browned and set. Let sit in the pan for a few minutes after removing from the oven and then transfer to a wire rack to cool. Serve warm or at room temperature. Makes 12 muffins

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