Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant

Black-eyed peas have long been one of my favorite legumes, adding a welcome earthiness to dishes comprised of tangy, zesty or spicy flavors that make them a wonderful base in curries. In this nourishing curry, earthiness takes the main stage with roasted eggplant and Swiss chard.

The eggplant isn't really the main star in this dish, but it does add texture and roasting the vegetable brings out a delightful hint of sweetness. Fried eggplant is enjoyable too, but roasting brings out a unique flavor profile that I don't find frying quite matches — it was so good just as is, with salt just out of the roasting pan, that it's a wonder any of the eggplant ended up in the curry. Next time I might try it in a salad to appreciate the goodness of this under appreciated vegetable.

Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant

Recipe by Lisa Turner Cuisine: Indian Published on August 15, 2016 Wholesome and nourishing, sweet and earthy black-eyed pea curry with Swiss chard and roasted eggplant Print this recipe Ingredients: 2/3 cup dried black-eyed peas (2 cups cooked) 1 large globe or Italian eggplant 1 bunch Swiss chard, trimmed and chopped 2 teaspoons olive oil 2 shallots, mined 2 green or red chilies, seeded and finely chopped 2 teaspoons curry powder 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground mustard powder 1/2 teaspoon garam masala 1 medium tomato, finely chopped 5 tablespoons water, or more as needed juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 to 60 minutes. Take care not to overcook — the beans should be tender but not be falling apart. Drain and set aside. To prepare the eggplant, cut of the stem and bottom edge and then cut in half lengthwise. Score the flesh into diagonal 1-inch lines, then turn and score again until you have a diagonal pattern. Take care not to cut through the skin. Sprinkle with some salt and let sit for 40 minutes. Rinse and squeeze out any excess water. Brush the eggplant with some oil and transfer to a roasting pan. Bake in a preheated 400° oven until the flesh appears collapsed and is wrinkly. Remove from heat and let cool for about 10 minutes, season with a bit of salt, and remove the flesh from the eggplant. If there is too much water, drain in a strainer. Set aside. Heat the oil over medium heat in the same saucepan used to cook the black-eyed peas. When hot, toss in the shallots and chilies and sauté for 2 to 3 minutes. Now add the spices and stir for another minute, until fragrant. Add the tomato, cook for another few minutes, and then add the eggplant and black-eyed peas, and cook for another few minutes, stirring often. Pour a few tablespoons of water into the pan and add handfuls of chard at a time until wilted. Add more water as necessary. Add the lemon juice and salt to taste near the end of the cooking time. Remove from heat, cover, and let sit for a few minutes before serving. Makes 4 to 6 servings

This is my contribution to Eat Your Greens, a monthly event co-hosted by Shaheen and The VegHog.

Other black-eyed pea dishes to enjoy from Lisa's Kitchen:
Black-Eyed Peas with Coconut Milk, Curry Leaves and Spices
Black Tea and Gingered Black-Eyed Peas
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Peas with Mustard, Cumin and Curry Leaves

Red Kidney Bean Jambalaya

This thick and hearty vegetable stew is a vegetarian version of the classic spicy Cajun jambalaya stew loaded with red kidney beans, brown rice and plenty of vegetables. And once the beans are cooked, it's essentially a simple one-pot meal with everything you need for a complete meal. The Cajun blend of herbs really complements everything in the dish and it makes a fair amount too so you can share with friends and have leftovers besides. Adjust the hot sauce according to taste, and be sure not to skip the liquid smoke as it adds an essential flavor.

Red Kidney Bean Jambalaya

Recipe by Lisa Turner Cuisine: American South Published on May 6, 2016 Thick and hearty, spicy and smoky vegetarian version of Cajun jambalaya loaded with kidney beans, brown rice and plenty of vegetables Print this recipe Ingredients: 2/3 cup dried kidney beans (2 cups cooked) 2/3 cup dried brown rice (2 cups cooked) 2 tablespoons olive oil 1 small white or red onion, diced 2 cloves garlic, minced or crushed 2 medium carrots, sliced 2 stalks celery, sliced a few handfuls of green beans, chopped 2 medium tomatoes, diced 1 red bell pepper, seeded and chopped 1 medium eggplant, chopped 2 teaspoons ground sage 2 teaspoons dried thyme 1 teaspoon dried marjoram 1 teaspoon celery seed 3 cups vegetable stock 1/2 to 1 teaspoon liquid smoke, to taste 1 teaspoon sriracha or other hot sauce 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper Instructions: Rinse the kidney beans and brown rice separately. Cover the kidney beans with water and soak for 8 hours or overnight. In a separate bowl, cover the brown rice with water and soak for 8 hours or overnight. Drain and rinse the kidney beans, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until just tender but not falling apart. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes. Now add the garlic, carrots, celery and green beans, and stir for another 5 minutes. Next add the tomatoes, red pepper, eggplant, sage, thyme, marjoram and celery seed, and continue to stir for another few minutes. Pour in the vegetable stock, liquid smoke, rice and the cooked kidney beans. Bring to a boil, reduce heat to medium low, cover, and cook, stirring occasionally, for 45 minutes or until the rice is tender. Add water as necessary if the stew becomes too dry. Season with sriracha, salt and pepper, and taste for seasoning — add more liquid smoke, sriracha, salt, pepper or herbs as desired. Makes 6 servings

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

Other kidney bean dishes to enjoy from my kitchen:
Kidney Bean Curry ( Rajma )
Spicy Kidney Bean and Chickpea Stew
Thai Coconut Mushroom Soup with Kidney Beans
Vegetarian Jamaican Patties

Quinoa with Almonds and Mixed Vegetables

Quinoa is a perfect meal accompaniment just on its own or with a little seasoning, just as rice is. And just like rice, the nutty flavor of quinoa is easy to dress up to take the grain experience to a whole new level. It's a delicious and simple vehicle for incorporating vegetables into your meal, such as in this colorful, nourishing and filling take on an Indian pilaf.

Quinoa is obviously not a traditional Indian grain, but it cooks up just as quickly and easily as the more customary white rice and takes on Indian spices just as well too. Plenty of fresh vegetables are loaded into this Indian-inspired quinoa dish as well as some almond meal and fried sliced almonds for extra flavor and crunch texture. It's as good as it looks, if not even better. Each bite is a taste experience.

Frying the potatoes before tossing them into the dish prevents them for going mushy.

Quinoa with Almonds and Mixed Vegetables

Recipe by Lisa Turner Cuisine: Indian Published on September 19, 2015 Simple, colorful and nourishing quinoa pilaf loaded with vegetables, almonds and Indian seasonings Print this recipe Ingredients: 3 1/2 tablespoons sesame oil or ghee 1/2 cup sliced or slivered almonds 1 medium potato, scrubbed and cut into 1/2 inch cubes 1 teaspoon cumin seeds 1 to 2 fresh red chilies, seeded and finely chopped 1 cup quinoa, rinsed 1/2 red bell pepper, seeded and diced 1 small eggplant, cut into cubes 2 cups water 1/4 cup ground almonds or almond meal 1/2 teaspoon turmeric 1/2 teaspoon garam masala 1 1/2 teaspoons sea salt, or to taste 1 small carrot, scrubbed and diced handful of green beans (about 1/3 cup), trimmed and cut into 1/4 inch pieces 1/2 cup green peas, fresh or frozen and defrosted 2 tablespoons chopped fresh parsley for garnish Instructions: Heat 2 tablespoons of the oil or ghee in a large non-stick saucepan over medium-low heat. When hot, add the almonds and fry, stirring often, until the almonds are browned. Remove with a slotted spoon and set aside. Add another tablespoon of the oil or ghee, turn up the heat to medium-high, and add the potatoes. Cook, stirring often, until they are golden brown on all sides. Remove with a slotted spoon and set aside. Reduce the heat slightly, add the remaining 1/2 tablespoon of oil or ghee, and toss in the cumin seeds. Stir until they darken a few shades. Add the chilies and stir for another minute. Stir in the quinoa, red pepper and eggplant, and fry for another few minutes, again stirring often. Now pour in the water, ground almonds, turmeric, garam masala and salt. Bring to a boil over high heat. Stir in the carrots and green beans and fresh peas if using. Reduce the heat to very low and cover. Simmer for 20 to 25 minutes until the liquid is absorbed. If using frozen peas, quickly add them to the pot about 5 minutes before the end of the cooking time. When all of the liquid is absorbed, turn off the heat and let sit for 5 minutes, covered and undisturbed. Add the almonds and potatoes and gently toss the mixture together with a fork. If desired, toss in a pat of butter. Serve hot garnished with fresh chopped parsley Makes 6 servings

Other quinoa dishes to enjoy from Lisa's Vegetarian Kitchen:
South Indian-Style Quinoa with Potato, Pumpkin and Tamarind
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Millet-Quinoa Hash with Peppers and Zucchini on Sautéed Greens
Quinoa with Sun-Dried Tomatoes and Corn

On the top of the reading stack: The Essential Ayurvedic Cookbook: 200 Recipes for Wellness

Eggplant in a Tahini Mustard Sauce

Eggplant has recently become an treasured component of my meals, especially when they feature in a curry. Though eggplant doesn't have a lot of flavor on its own, it is a remarkable vegetable that not only adds texture but soaks up all of the goodness of the seasonings present in the dish it stars in.

I also happen to be a mustard fan, and I was immediately enchanted when I came across this idea for an eggplant side from Soma. As usual, I have adapted things to my own preferences, but the nod goes to Soma nonetheless.

The tahini here tempers the mustard somewhat, but the mustard is the trending taste here, with succulent slices of cooked eggplant.

Eggplant in a Tahini Mustard Sauce

Recipe by Lisa Turner Adapted from eCurry Cuisine: Indian Published on February 10, 2015 Tender pieces of fried eggplant simmered in a unique creamy and spicy mustard sauce Print this recipe Ingredients: 1/2 oz (14 g) dried wild mushrooms 1 1/2 tablespoons black mustard seeds 1 tablespoon yellow mustard seeds 1 teaspoon turmeric 1 tablespoon Kashmiri chili powder 1/4 teaspoon cayenne 1 teaspoon coconut or brown sugar 3 tablespoons tahini 1 large eggplant 4 tablespoons sesame or mustard oil 1 teaspoon cumin seeds 1/2 teaspoon nigella (black onion or kalonji) seeds 3 to 4 green or red chilies, seeded and chopped sea salt to taste Instructions: Soak the mushrooms in 2/3 cup hot water for 30 minutes. Drain, reserving the soaking water, and roughly chop the mushrooms. Set aside. Prepare the mustard paste. Grind the mustard seeds in a spice grinder or blender. Transfer to a bowl and whisk in 1/4 cup water. Let sit for about 20 minutes and then whisk in the turmeric, chili powder, cayenne, sugar and tahini. Wash the eggplant and pat dry with kitchen towel. Slice of the ends and then cut the eggplant into strips about 2 inches long and 3/4 inches wide. Alternately, cut into large cubes. Sprinkle the cut eggplant with salt and a bit of turmeric and toss well to coat. Let sit for 15 minutes, stirring often. Heat 2 tablespoons of the oil in a large frying pan or wok over medium heat. When hot, add the cumin seeds, nigella seeds and chilies. Stir and fry until the seeds sputter and the chili softens. Add the eggplant and increase the heat slightly. Cook the eggplant, stirring often, until it begins to soften and brown — about 10 minutes. Now add the remaining 2 tablespoons of oil along with the mustard paste and mushrooms, stirring well to coat the eggplant pieces. Reduce the heat to medium-low and gently stir and cook for another 5 minutes. Add the reserved mushroom soaking water and more water as needed to thin the sauce to your desired consistency. Simmer for another 5 to 10 minutes until the eggplant is cooked. Season with salt and serve hot or warm. Makes 4 servings

Other eggplant creations from Lisa's Vegetarian Kitchen:
Eggplant Quinoa Bites with Pesto
Baked Eggplant Stuffed with Curried Vegetables
Stuffed Eggplant Poriyal
Drumstick Sambar with Seared Eggplant

On the top of the reading stack: the newspaper

Audio Accompaniment: Marsen Jules

Drumstick Sambar with Seared Eggplant

When I first began cooking Indian food, most of my dishes were inspired from classic north Indian cuisine. As I became more comfortable with spicing and my curiosity expanded, southern Indian creations soon became a passion. Sambars are a signature part of south Indian eating, typically serving as the first course of the meal along with rice, followed up by a brothy rasam and other vegetables dishes, such as poriyals. These thick soup-like creations can be made with any number of vegetables and are typically served with rice and other accompaniments. But sambars are substantial enough to serve as the main course of a meal, especially when served with rice and some Indian flat breads.

Drumstick features in this sambar. This is only the second time I have cooked with this vegetable — the first time it starred in a vegetable coconut sambar, but I'm already a fan. A long thin green pod, they are commonly used in Indian cuisine, often featuring in sambars as they do here.

The flavor and texture of drumsticks is quite unique. If possible, it is best to find immature drumsticks as they tend to be even woodier and more fibrous the older they are. As it is, most of the skin is removed before cooking and they are sliced into pieces before cooking as it is the soft pulpy interior that makes the vegetable so enjoyable to eat. They're also highly nourishing as sources of calcium, iron, phosphorus and vitamins and used to be used to treat malnutrition in Asia.

Drumsticks can be found at Asian and Indian grocery stores. Look for the smoothest pods you can find. If you can't find drumsticks you can use any vegetable that you have on hand, such as carrots, green beans, radish, asparagus or sweet potato. This dish would still be delicious, but I would highly recommend the seared eggplant even if not using drumstick. It adds a unique final lovely texture and touch.

You can also easily find prepared sambar powders at Indian grocers, but it's easy to make at home too.

Drumstick Sambar with Seared Eggplant

Recipe by Lisa Turner Cuisine: South Indian Published on January 12, 2015 Thick, hearty and spicy south Indian toor dal curry with drumsticks and fried eggplant Print this recipe Dal: 1 cup toor dal 3 tablespoons tamarind pulp 1 1/4 cups hot water 2 teaspoons sambar powder 1/2 teaspoon turmeric 1/2 teaspoon paprika or cayenne 2 medium shallots, finely chopped 2 medium tomatoes, finely chopped 1 cup water 2 to 3 drumsticks, outer layer scraped and cut into 1-inch pieces Tempering: 2 small eggplants 2 tablespoons coconut oil or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds small handful of dried curry leaves 2 teaspoons dried fenugreek leaves (methi) 1/4 teaspoon asafetida 2 to 3 red or green chilies, seeded and minced 1-inch piece ginger, minced or grated 2 tablespoons dried coconut (optional) 1 to 2 tablespoons fresh lemon juice sea salt to taste fresh chopped cilantro for garnish Instructions: Thoroughly rinse the toor dal. Transfer to a medium bowl, cover with cold water, and let soak for 1 to 2 hours. Meanwhile, soak the tamarind pulp with 1 1/4 cups of hot water for 30 to 40 minutes. Strain the tamarind liquid into a bowl, squeezing out as much liquid from the pulp as possible. Discard the pulp and set the liquid aside. Drain the toor dal and transfer to a large saucepan along with the tamarind liquid, sambar powder, turmeric, paprika or cayenne, shallot, tomato and 1 cup of water. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally. Add the drumstick and simmer for another 20 minutes, stirring occasionally and adding more water as needed. Cook until the dals are soft and the drumstick is tender. Meanwhile, cut the eggplant into 1/4-inch thick rounds or half rounds depending on the size of the eggplant. Lightly salt and set aside for 15 minutes to firm up slightly. For the tempering, heat the oil in a large frying pan over medium heat. When hot, add the mustard seeds, cumin seeds and fenugreek seeds. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves and fenugreek leaves to the pan, stir a few times, and then add the asafetida, chilies and ginger. Stir for a minute and then add the eggplant slices. Fry the eggplant until golden on both sides, stirring occasionally. Transfer the eggplant mixture, along with the coconut if using, into the cooked dal and stir well to combine. Simmer for another few minutes to blend the flavors, then stir in the lemon juice and salt and serve hot garnished with fresh chopped cilantro alongside a bed of fresh cooked basmati rice. Makes 4 servings

Other sambar recipes from Lisa's Vegetarian Kitchen to savor:
Butternut Squash Sambar
Tamarind Sambar
Black-Eyed Pea and Mung Bean Sambar
Bitter Melon (Bitter Gourd) Sambar

On the top of the reading stack: browsing the shelves

Audio Accompaniment: sweet silence

Eggplant, Mushroom and Cheese Quiche

I'm rather off and on again when it comes to eating eggs, but when an egg dish is done well it can be a real treat. So when I saw an egg recipe in Yotam Ottolenghi's latest cookbook, Plenty More, I knew it was time to interrupt my latest break from eggs … especially when eggplants are involved.

But it's not just the eggplants or the mushrooms — which I added to the recipe — or the sheep's milk feta cheese, baby plum tomatoes or jalapeños that I also added for a little kick that make this quiche such an attractive and tasty dish. It would be delicious in any case, but what really elevates the flavor is brushing the top of the quiche with za'atar, a tangy, zesty and salty blend of herbs and toasted sesame seeds that's easy to make at home. Do make a fresh batch of this blend. It will not only make your quiche a fabulous lunch or light dinner but you'll have plenty left over to dip bread and olive oil into for a fantastic treat. It keeps well in the fridge in a well sealed jar for a good while, if it doesn't get eaten up right away.

Eggplant, Mushroom and Cheese Quiche

Recipe by Lisa Turner Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Published on January 8, 2015 Attractive egg and feta cheese quiche baked with eggplants, mushrooms and tomatoes brushed with a tangy, zesty and salty blend of herbs and toasted sesame seeds Print this recipe Ingredients: 1/4 cup olive oil + more for brushing and frying 2 medium eggplants, sliced crosswise into 3/4 inch rounds 6 to 8 button mushrooms, sliced 3 jalapeños, seeded and finely chopped 5 oz (150 g) feta cheese, crumbled 5 oz (150 g) cream cheese 3 large eggs 1/4 cup heavy cream 1 cup baby plum tomatoes, halved lengthwise 1/3 cup fresh oregano, roughly chopped 1 1/2 teaspoons za'atar sea salt and fresh cracked black pepper to taste Instructions: Preheat the oven to 400°. Line the bottom and sides of a 8 × 8 inch baking pan with foil. Brush with some olive oil. Line a baking sheet with parchment paper and put the eggplant slices on it. Brush the eggplant with a 1/4 cup of the olive oil. Sprinkle with a bit of salt and a generous amount of black pepper. Roast for 40 minutes or until the eggplant is soft and golden. Set aside. Turn the oven temperature down to 325°. While the eggplant is roasting, fry the mushrooms in a few teaspoons of olive oil over medium-high heat. Stir often, adding the jalapeños after a few minutes. Sauté until the mushrooms start to brown and release some of their juices. Set aside. In a medium bowl, beat together the cheeses, eggs, heavy cream and some black pepper until smooth. To finish, arrange the eggplant slices over the bottom of foil lined pan. There should be some overlap. Layer with mushrooms and jalapeños and then the tomatoes. Sprinkle with half of the oregano. Pour the cheese and egg mixture over the vegetables and top with the remaining oregano. Bake for 35 to 40 minutes, until set and the top is golden. Remove from heat and transfer to a wire rack to cool to room temperature. When ready to serve, mix za'atar with 1 teaspoon of olive oil and brush over the top of the cake. Remove from the pan and cut into squares. Note: I also included some roasted red onion as I had prepared some for another dish I was serving. If using, add to the pan with the mushrooms and jalapeños. Makes 4 servings

I'm sharing this with Jac's Bookmarked Recipes.

Other cheesy delights to enjoy from my kitchen:
Cheese Potato Puff with Dried Mushrooms
Cheddar and Mushroom Shirred Eggs
Cherry Ricotta Crêpes
Greek Feta & Olive Frittata

Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Many of my ideas for recipes are inspired not only from my extensive cookbook collection, but also from fellow bloggers. This is one such recipe that I was energized to make after reading a fairly recent post by Rosa Mayland. Rosa not only posts must-try creative recipes, but also photo essays that are breathtaking and reflections that are always thoughtful and considered.

Rosa certainly got my attention with this Middle Eastern inspired dish because it included some of my favorite ingredients. These days it seems I never can get enough eggplant or chickpeas, and with the Middle Eastern touch, complete with tahini, I was sure that this dish was not to be missed. I made some changes based on my preferences and what I had on hand, but many thanks to Rosa for the inspiration.

The addition of tahini here adds a nuttiness that is reminiscent of peanut butter. It adds a somewhat gritty coating to the plump chickpeas, and the pepper and eggplant contribute a pleasant texture and contrast to the tangy tomato broth. Spiced up with the flavors of the Middle East and some hot peppers I grew this past summer, and with the addition of fresh mint and lemon juice, this dish is one to look forward to and easy enough to make anytime of the week. Serve with rice for a complete and balanced meal.

Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Recipe by Lisa Turner Adapted from Rosa's Yummy Yums Cuisine: Middle Eastern Published on December 8, 2014 Middle Eastern style chickpea and eggplant stew with tomatoes, tahini, fresh mint, lemon juice and spices Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 6 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 tablespoon olive oil 1 clove garlic, minced 2 to 3 jalapeños or chilies, seeded and finely chopped 1 red bell pepper or 4 fresh pepperoncini peppers, seeded and chopped 1 medium eggplant, cubed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground allspice 3 small tomatoes, diced 3 1/2 tablespoons tahini whisked with 5 tablespoons water 1/2 tablespoon fresh mint, chopped 1/2 tablespoon fresh parsley, chopped juice from 1 small lemon (2 tablespoons) sea salt and fresh cracked black pepper to taste 1/2 cup water, or more as needed Instructions: Rinse and soak the chickpeas overnight in enough water to cover. Drain, rinse, and transfer to a large saucepan. Cover with fresh water, bring to a boil, reduce the heat to medium-low, and cover. Simmer until the peas are soft — about 1 hour. Drain and set aside. Meanwhile, soak the sun-dried tomaotes in hot water for 30 minutes, then drain and chop. Set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the onion and stir for 5 minutes until translucent. Stir in the garlic and fry for another minute. Now add the jalapeños or chilies, peppers and eggplant, and stir for another 5 minutes. Add the spices, stir once, and then add the sun-dried tomatoes and fresh tomatoes. Simmer for about 10 minutes, stirring often, until the tomato has softened and most of the liquid has evaporated. Stir in the chickpeas, tahini whisked with water, mint, parsley, salt and pepper, and 1/2 cup of water or more to achieve your desired consistency. Simmer for another few minutes. Makes 4 servings

I'm sharing this with Jacqueline's Bookmarked Recipes. This is also my contribution to My Legume Love Affair, a monthly event celebrating legumes started by Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month by PJ of Seduce Your Tastebuds.

More Middle Eastern dishes from Lisa's Kitchen:
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)
Chickpeas with White and Wild Rice, Cranberries and Spices
Barley and Lentil Herbed Salad

On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon

Audio Accompaniment: silence

Roasted Vegetable Stuffed Omelette

I don't tend to eat eggs all that often, but there are times when eggs demand to be cracked from their shells and made into something packed full of goodness and protein. Omelettes are always wonderful with little adornment, but to top it up a notch, I folded them up with some oven-roasted vegetables for an especially satisfying and filling dinner. The assortment of peppers, eggplants and mushrooms is my own choice, but the roasted flavors and textures blend wonderfully … feel free to use your own vegetable ideas, but just make sure that they're all fairly soft and quickly roasting vegetables. Just right for these chilly fall days.

Roasted Vegetable Stuffed Omelette

Recipe by Lisa Turner Published on October 6, 2014 Golden brown omelettes stuffed with an assortment of hearty roasted vegetables Print this recipe Vegetables: 1 red bell pepper, seeded and cut into quarters 1 to 2 jalapeños, seeded and halved 1 small eggplant, sliced 2 plum tomatoes, halved 6 button mushrooms, sliced 1 small red onion, sliced 1 tablespoon sesame or olive oil 2 tablespoons fresh cilantro, finely chopped sea salt and fresh cracked black pepper to taste Omelette: 5 large eggs, separated 1/2 teaspoons ground cumin 1 green chile, seeded and finely chopped 1/4 cup fresh cilantro, finely chopped sea salt and fresh cracked black pepper to taste 2 teaspoons sesame or olive oil Instructions: To make the vegetable stuffing, preheat an oven to broil and brush a broiling pan with oil. Arrange the vegetables evenly on the pan and drizzle the oil over top. On the second highest rack, place the pan in the oven and roast the vegetables until softened and slightly charred, about 8 minutes, flipping a few times during the roasting stage. Sprinkle with cilantro, season with salt and pepper, and set aside. To make the omelette, beat the egg whites n a medium bowl until soft peaks form. Whisk in the egg yolks until well incorporated. Mix in the cumin, chilies, coriander and salt and pepper. Heat the oil in a large non-stick skillet over medium-high heat. When hot, pour in half of the egg mixture and cook for about 2 minutes until slightly firm on top and browned on the bottom. Invert onto a plate and gently slide the omelette back into the pan. Cook for another 2 minutes, until set and golden. Repeat with the remaining egg mixture. Spoon vegetables over half of each omelette, fold and serve. Makes 2 omelettes or 2 to 4 servings

Other egg dishes to try from Lisa's Kitchen:
Baked Avocado and Egg with Miso Butter
Deviled Curried Eggs
Eggs Vindaloo
Cheddar and Mushroom Shirred Eggs

On the top of the reading stack: collected stories

Audio Accompaniment: silence

Roasted Eggplant Tomato Curry (Baingan Bharta)

Eggplant is one vegetable that I never really used to enjoy at all until I learned how to appreciate its finer qualities. Despite having little flavor in itself, it does take on the flavors of the other components of dishes it appears in and very much acts like a sponge to soak up spices and seasonings as it does in this curry. Although it is the star ingredient, consider serving this one up to those who think they don't enjoy eggplant because the textural element it adds here combined with the tomato, peas and seasonings makes for an ideal side and you might not even guess that eggplant is what brings everything together.

Roasted Eggplant Tomato Curry (Baingan Bharta)

Recipe by Lisa Turner Cuisine: Indian Published on June 30, 2014 Simple roasted eggplant curry simmered in a fragrant spiced tomato sauce Print this recipe Ingredients: 1 large eggplant (aubergine) 2 tablespoons oil 1 medium onion, diced 2 cloves garlic, minced 1-inch piece fresh ginger, finely chopped 2 to 3 green chilies, seeded and minced 2 teaspoons ground coriander 1 teaspoon turmeric pinch of asafetida (optional) 3 medium tomatoes, diced 2/3 cup green peas, fresh or frozen 1 teaspoon sea salt, or to taste 1 teaspoon garam masala 1/4 cup fresh parsley or cilantro, chopped Instructions: Begin by roasting the eggplant. Grease a baking sheet with oil. Cut the eggplant in half lengthwise, brush with oil, and sprinkle with a little salt. Let sit for 20 minutes. Turn the eggplant cut side down on the baking sheet and place under a broiler until the skin is blackened and charred and the flesh is tender — 20 minutes. Let cool before removing the skin and scooping the flesh into a bowl. Mash the eggplant with a fork or potato masher and set aside. Heat the oil in a large non-stick skillet over medium heat. When hot, add the onion and sauté until it begins to brown — about 5 to 6 minutes. Stir in the garlic, ginger and chilies and continue to sauté for another few minutes. Stir in the ground coriander, turmeric and asafetida if using, and stir for another minute. Add the tomatoes to the pan and simmer until thickened — about 10 minutes. Stir in the peas and simmer until just tender, adding a little water if necessary. Now stir in the eggplant, garam masala and salt. Gently simmer for another 5 minutes. Stir in the parsley or cilantro and cook for another minute. Serve as a side, garnished with more parsley or cilantro and a sprinkle of garam masala if desired. Makes 4 side servings

Other eggplant recipes from Lisa's Vegetarian Kitchen:
Baked Eggplant Stuffed with Curried Vegetables
Stuffed Eggplant Poriyal
Eggplant Quinoa Bites with Pesto

On the top of the reading stack: Vegan Eats World: 300 International Recipes for Savoring the Planet

Audio Accompaniment: Brain Eno