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

Peanut Butter Chocolate Chunk Teff Cookies

Teff is one of the smallest and oldest known grains on the planet, and it sure is one of the mightiest. Native to Ethiopia, teff is used in a wide variety of ways, enjoyable just cooked up as is into a porridge, shaped into savory cakes, incorporated into soups, or ground into a flour and made into spongy injera breads to be served up with a variety of legume and vegetable dishes — or, as in this case, as a feature of sweeter creations. Teff is also an excellent source of dietary fiber, iron, calcium and protein.

This is my first time baking with teff flour, and it surely won't be the last. Here teff flour is the star in these gluten-free vegan-friendly cookies that are now my new declared favorite peanut butter cookie. I know I've made this declaration before, but I've made a few batches of these teff and peanut butter cookies already, so until the next great idea comes along, I'm smitten. The rather mild but distinctly earthy and nutty flavor of teff combines perfectly with peanut butter in these delectably soft, moist, melt-in-your-mouth delights with chunks of divine dark chocolate. They also happen to be healthy enough to enjoy for breakfast with a fine cup of coffee. Peanut butter and chocolate are truly one of those desert-island-must combinations that would be hard to do without.

Note: Teff flour can be difficult to find at regular grocery stores but many natural food stores will carry it in the Bob's Red Mill brand which is also available online at Amazon.

Peanut Butter Chocolate Chunk Teff Cookies

Recipe by Lisa Turner Published on January 13, 2017 Soft and moist gluten-free peanut butter and chocolate chunk cookies made with dark, earthy and nutty teff flour Print this recipe Ingredients: 1 1/4 cup natural crunchy peanut butter 2/3 cup maple syrup 1/2 cup unsweetened apple sauce 1 tablespoon vanilla 1 1/2 cups teff flour pinch of sea salt 2/3 cup dark chocolate, cut into small chunks (or use chocolate chips) 1/4 cup dried cherries (optional) Instructions: Line a baking sheet with parchment paper and preheat an oven to 350°. In a large bowl, stir together the peanut butter, maple syrup, apple sauce and vanilla until well combined. Add the teff flour and salt and stir to combine. Fold in the chocolate and cherries if using. Shape the dough into tablespoon portions and transfer to the prepared baking sheet. Flatten slightly with a fork. Bake for 15 minutes until lightly browned. Remove from the oven and let cool on the baking sheet for a few minutes before then transfering to a wire rack to cool. If necessary, divide the dough into two batches to avoid over crowding the baking sheet. Makes 24 cookies

Other peanut butter cookie recipes to try from Lisa's Kitchen:
Cayenne Peanut Butter Cookies
Flourless and Egg-Free Peanut Butter Cookies
Raw Peanut Butter Cookies
Peanut Butter Cookie Dough Bites

Aromatic Chana Dal Kitchari with Saffron

After seasonal feasts, it not uncommon to crave more cleansing and nourishing dishes such as kitchari (or kitcheree or khichdi). Essentially a one-pot Indian meal, the common feature of a kitchari is a digestive aiding combination of split legumes, rice and spices and often vegetables. Such preparations are open to an endless number of variations.

This particular version has long been a favorite, and although there are a few more steps involved than many of the kitcharis I have made in the past, the addition of saffron-infused coconut milk subtly enhances this humble one-bowl meal with elegance and sophistication. Combine this with the comforting wholesomeness of chana dal and rice, aromatic spices, a bit of chili heat and some zesty lemon juice for all that your body and palate requires.

Aromatic Chana Dal Kitchari with Saffron

Recipe by Lisa Turner Cuisine: Indian Published on December 27, 2016 Light, nourishing and cleansing one-pot Indian split dal and rice dish cooked in saffron-infused coconut milk with aromatic spices Print this recipe Ingredients: 3/4 cup split chana dal, rinsed and soaked for 5 hours 2 cups white basmati rice, rinsed 2 tablespoons coconut oil or other oil 1 medium onion, finely sliced 1/2 tablespoon fresh ginger, minced or grated 2 cloves garlic, minced or crushed 1 teaspoon turmeric 1/2 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garam masala 1/2 teaspoon chili powder 1/4 teaspoon asafetida (optional) 2/3 cup coconut milk, divided 5 2/3 cup2 water, divided 1/3 cup almond milk or coconut milk 1 teaspoon saffron threads juice from 1 lemon (3 tablespoons) 2 teaspoons sea salt, or to taste 2 green chilies, seeded and cut into fine strips small handful of fresh cilantro, trimmed and chopped 4 black cardamom pods 1 teaspoon cumin seeds Instructions: Heat the oil over medium heat in a large saucepan. When hot, add the onion and sauté until golden, about 7 minutes. Remove half of the onion with a slotted spoon and transfer to a small bowl. Add the ginger and garlic to the pan, stir, and then add the turmeric, ground cumin, ground coriander, garam masala, chili powder and asafetida. Stir and fry for another few minutes. Drain and rinse the chana dal and transfer to the pan, and pour in 1/3 cup coconut milk and 2/3 cup water. Cover and simmer for 20 minutes, stirring occasionally, adding a bit of water to the pan if necessary, until the dal is tender. In a small saucepan, bring the remaining 1/3 cup coconut milk, almond milk or coconut milk and saffron to a gentle boil. Remove from heat and stir in the reserved onion, lemon juice, salt, chilies and cilantro. Set aside. In another large saucepan, bring the rest of the water (5 cups) to a boil, along with the cardamom pods, cumin seeds and rice. Stir until the rice is half cooked, about 10 minutes. Drain. Now pour half of the coconut milk and saffron mixture over the chana dal, then cover with the rice and then the rest of the saffron mixture. Reduce the heat to low, cover, and leave to cook for another 15 minutes, until the rice and chana dal is cooked and the liquid is absorbed. Remove from heat, let sit for 5 minutes, and then fluff with a fork. Taste for seasoning and serve hot. Makes 6 to 8 servings

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

Other kitchari recipes from Lisa's Vegetarian Kitchen:
Chana Dal and Cauliflower Kitchari with Green Peas
Simple Chana Dal and Dill Khichri
Bisi Bele Bhath (Rice with Lentils and Spices)
Spicy Tamarind and Chana Risotto Kitcheree

Guacamole Rice

Avocados are something I usually have on hand. They keep well if purchased when firm and they are simply wonderful just sliced and served up all on their own, just as is for a snack or as part of a meal as a nourishing and refreshing side. They also happen to be a fine addition to smoothies, salads, a key ingredient in many favorite dips, such as guacamole, and also feature delightfully in desserts. And this versatile fruit not only tastes good, it's good for a body too. The benefits of eating avocados are many, but to highlight just a few:

Avocado offer an abundance of minerals and vitamins and antioxidants, are an excellent source of potassium, providing more than even bananas, a great source of healthy fats, protein and fiber, have anti-inflammatory properties, aid liver functioning, and help with the absorption of other nutrients.

It's always a shame to waste food, especially something as precious and dear as avocado. The idea for this simple rice dish is especially suited to avocados that are especially ripe and nearing the end of their shelf life. I call it "guacamole rice" because basically I just mashed up some avocado with a few other ingredients that feature in guacamole, and once the rice was cooked, mixed everything together and served. It's a refreshing and creamy side that goes well with any number of mains, such as soups and stews.

Guacamole Rice

Recipe by Lisa Turner Cuisine: Mexican Published on December 3, 2016 Simple, creamy, refreshing and zesty rice side dish prepared with avocado, tomatoes and spices for a guacamole rice experience Print this recipe Ingredients: 1 cup dried brown rice 1 shallot, minced 1 jalapeño, seeded and finely chopped 1 avocado, peeled and pitted 1 small tomato, finely chopped 1/2 teaspoon ground cumin 1/4 teaspoon paprika or chili powder juice from 1 lime or small lemon (2 tablespoons) 2 to 3 tablespoons fresh cilantro or parsley, finely chopped sea salt and fresh ground black pepper to taste Instructions: Rinse the rice in a strainer and transfer to a medium heavy-bottomed saucepan. Pour in 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer until the water is absorbed — about 40 minutes. During the last few minutes of cooking time, quickly add the shallot and jalapeño to the pan, cover again, and continue to cook. When the water is absorbed, remove from heat and let stand for 5 minutes. While the rice is cooking, mash the avocado and stir in the tomato, cumin, paprika or chili powder, lemon or lime juice, and cilantro or parsley. Add this mixture to the cooked rice and add salt and pepper. Fluff with a fork to mix and serve hot or cool, garnished with additional fresh chopped cilantro or parsley if desired. Makes 5 to 6 servings as a side

Other recipes featuring avocado from Lisa's Kitchen:
Avocado Greek Salad
Peanut and Cashew Pinto Chili with Corn and Avocado Salsa
Pinto Bean and Avocado Burritos
Raw Avocado Coconut Nanaimo Bars

Hearty Mushroom and Barley Soup

Just like the animals in the field (or the squirrels in the backyard, as the case might be), we humans feel the need to "stock up" on nutrients as fall turns into winter. For me and many other vegetarians, this often takes the form of thick, hearty and nourishing soups. And for me, these kinds of soups are a great excuse to load in the succulent mushrooms.

This mushroom and barley soup loaded with vegetables and seasoned with dried herbs and spices is just the thing to warm and nourish the body as the cold weather sets in. I call it a soup, but it can be prepared almost as a thick stew or in a thinner broth as you please — it simply depends on how much stock or water you use. Either way, it's delicious, pleasing and comforting.

Note: I like to reserve the mushroom soaking liquid to use as part of the soup broth, much like I do when I soak sun-dried tomatoes. This really enhances the earthy mushroom experience of the soup.

Hearty Mushroom and Barley Soup

Recipe by Lisa Turner Published on November 28, 2016 Warming and comforting as it is hearty and nourishing, this mushroom, barley and vegetable soup seasoned with dried herbs and spices is perfect for cold weather Print this recipe Ingredients: 1 oz (28 g) dried mixed mushrooms 1 tablespoon olive oil 2 to 3 shallots, finely chopped 1 medium carrot, diced 2 celery stalks, diced 2 cloves garlic, minced or crushed 2 to 3 red chilies, seeded and finely chopped 1 lb (450 g) button mushrooms, sliced 1/2 tablespoon paprika 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1 teaspoon dried dill 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 teaspoon garam masala (optional) 2 medium tomatoes, chopped 2/3 cup coconut milk 3 to 4 cups vegetable stock or water, or as needed 2/3 cup pearl barley 1 1/2 teaspoons sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the olive oil in a large saucepan or soup pot over medium heat. When hot, sauté the shallots, carrot and celery for 5 minutes. Add the garlic, chilies, dried mushrooms and fresh mushrooms. Cook for another few minutes until the mushrooms begin to release their juices. Toss in the paprika, coriander, cumin, turmeric, dill, thyme, rosemary and garam masala if using. Stir for 1 minute, then stir in the tomato and cook for another few minutes to soften. Pour in the reserved mushroom soaking water, coconut milk, stock or water, and barley. Bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer until the vegetables and barley are tender, about 35 minutes, stirring occasionally. Add more stock or water as needed to achieve your desired consistency. Stir in the salt and lemon juice and taste for seasoning. Serve hot. Makes 6 to 8 servings

I'm sharing this with Jac's Meat Free Mondays. This weekly event always features a selection of inspiring recipes.

Other warming ideas for barley from Lisa's Kitchen:
Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms
Creamy Lentil, Barley and Mushroom Soup
Cranberry Bean, Barley and Fennel Soup
Spiced Red Lentil, Barley and Vegetable Soup

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

Vegetarian chili is a comforting, warming and nourishing one-pot meal for which I never tire of exploring new ideas — nor do my husband and I hardly ever tire of eating, especially during the cold months. Despite the relative simplicity of chili, at times the infinite number of variations on the theme can be forgotten.

Chili is certainly a great practice dish because chili recipes usually yield a good amount, keep well, and are a great way to use up any vegetables nearing the end of their shelf life. But chili is also an edible canvas to dress up with whatever suits your fancy.

Now adding pumpkin is not an unheard of idea for vegetarian chilies, but this fall has brought about an especial indulgence for roasting and eating plenty of pumpkin, and I love the rich creaminess it lends to chili in addition to the extra nourishment. Red kidney beans are a staple of vegetarian and non-vegetarian chili recipes, but this time around I decided to use sweet little red azuki beans that go so well with pumpkin. Chewy nutty-tasting pearl barley included in the mix adds a terrific contrast in texture to the smoothness of the cooked beans and pumpkin and the crunchiness of peppers, carrots and celery.

I like my chili thick and creamy, and I like it hot and spicy, but it's easy enough to add more water or stock to thin it out somewhat — especially keep this in mind the next day if reheating as the chili thickens up as it rests in the refrigerator overnight. The spices and seasonings can also be adjusted, added or discarded according to taste, but if you don't already have liquid smoke on hand then I would suggest that a few drops does lend a wonderful depth and taste to this and almost any other chili. Red kidney beans or even black beans can certainly be used in place of the azuki beans for a bit more of a hearty chili experience. Really, this recipe is a document of a chili that I especially enjoyed making and eating, but it's also meant as an inspiration — the possibilities for vegetarian chili are as endless as the imagination of the cook.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

Recipe by Lisa Turner Published on November 14, 2016 Warming, filling and nourishing colorful vegetarian chili loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings Print this recipe Ingredients: 1/2 cup dried azuki beans (1 1/2 cups cooked) 1/3 cup sun-dried tomatoes 1 oz (30 g) dried mixed mushrooms 1 tablespoon coconut oil or olive oil 1 white onion, diced 3 celery stocks, diced 2 medium carrots, diced 1 clove garlic, minced or crushed 2 to 4 red chilies, seeded and finely chopped 1 tablespoon Kashmiri or other chili powder 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1 teaspoon garam masala (optional) 1 red or green bell pepper, seeded and chopped 5 medium tomatoes, chopped 5 to 6 fresh button mushrooms, sliced 1 cup unsweetened pumpkin purée 1/3 cup dried pearl barley a few drops of liquid smoke (optional) 2 teaspoons sea salt, or to taste 2 cups vegetable stock or water, or as needed Instructions: Rinse the azuki beans and soak in enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 minutes or until tender. Drain and set aside. Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 30 minutes. Drain and chop*. Set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion, celery and carrot and sauté for 5 minutes or until the vegetables are tender. Toss in the garlic, chilies, chili powder, paprika, cumin, coriander, cinnamon and garam masala if using. Stir for 1 minute until the spices are fragrant. Now add the bell peppers, fresh and sun-dried tomatoes, fresh and dried mushrooms, pumpkin purée, beans, barley, liquid smoke if using, and salt. Pour in the stock or water and bring to a boil. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, for 30 to 40 minutes or until the vegetables and barley are tender. Add more stock or water as necessary to achieve desired consistency. Serve hot with cornbread, biscuits or flat breads. *Note: save the soaking water from both the sun-dried tomatoes and dried mushrooms and use for stock. Makes 6 to 8 servings

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

Other vegetarian chili recipes to try from Lisa's Vegetarian Kitchen:
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Kidney Bean Pumpkin Chili
Jamaican-Style Jerk Chili with Chickpeas and Quinoa

On the top of the reading stack: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen

Broccoli and Chickpea Rice Salad

It's been a very hot summer thus far, so salads have been appearing more often than not on the table. This earthy summer salad has everything you need for a complete meal. Lightly sautéed robust green broccoli florets, plump buttery soft chickpeas for protein, and nutty brown rice and sliced almonds to fill it out. I dressed it up with zesty dressing of lemon juice, pineapple juice, Dijon mustard, olive oil, a bit of garlic and tamari.

It's a snap to make up and substantial while not too taxing on the digestive system or the cooks patience — it's pretty common for our appetites to melt away along with our desire to cook anything fancy in the heat and humidity. But easy never means bland — just try this salad and see what I mean.

Broccoli and Chickpea Rice Salad

Recipe by Lisa Turner Published on July 18, 2016 Simple and colorful bean, rice and vegetable salad — everything you need for a complete, refreshing and delicious summer meal Print this recipe Salad: 2 teaspoons olive oil 4 cups broccoli florets 2 cups cooked brown rice (2/3 cup dried rice) 1 1/2 cup cooked chickpeas (1/2 dried chickpeas) 1/3 cup sun-dried tomatoes, soaked in hot water for 40 minutes, drained and chopped (optional) 2 to 3 green onions, trimmed and chopped, or 2 shallots finely chopped 1/4 cup sliced almonds (lightly toasted if desired) 1/4 cup fresh cilantro or parsley, trimmed and chopped Dressing: juice from 1/2 lemon (1 1/2 tablespoons) 2 tablespoons pineapple juice (juice from canned pineapple) 2 tablespoons Dijon mustard 1 tablespoon olive oil 2 teaspoons tamari (soy) sauce 1 clove garlic, minced 1/2 teaspoon red pepper flakes 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper Instructions: In a large skillet, heat the oil over medium heat. Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender. Add the broccoli to a large bowl, along with the remaining salad ingredients. To make the dressing, whisk together all of the dressing ingredients in a small bowl. Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve. Makes 6 servings

This is my contribution to Eat Your Greens, a monthly event co-hosted by The Veg Hog and Allotment 2 Kitchen. Shaheen is hosting for July, so please see her announcement to participate.

More cold salads to enjoy this summer:
Avocado Greek Salad
Creamy Vegan Coleslaw Dressed with Avocado
Chickpea, Olive and Feta Salad with Chat Masala Dressing
Fig Salad Dressed with Balsamic Vinaigrette

Bisi Bele Bhath (Rice with Lentils and Spices)

This combination of rice, toor dal, vegetables and spices is essentially a south Indian variation of north Indian kitcheree — the classic one-pot meal — with the use of tamarind, coconut, aromatic spices and a tempering characteristic of south Indian cooking. The bisi bele spice mix is a rather unique and wonderfully aromatic blend of coriander, fenugreek, dried chiles and cinnamon that is a snap to make up. A fragrant and warming dish with a bit of heat and a delightful sweet and sour flavor, bisi bele bhath is all you need for a satisfying and nourishing meal. Throw in some crunchy vegetables and roasted cashews for a nutty taste, bisi bele bhath is a south Indian comfort food and gentle for tender tummies.

There are a few steps to this recipe but it's totally worth the effort as you get a complete meal for your effort. The bisi bele masala or spice blend is available commercially at Indian grocers, but grinding your own blend at home always give you the freshest spice blend experience. I've used carots and green beans for the vegetables in this version, but feel free to experiment with other vegetables such as okra.

Bisi Bele Bhath (Rice with Lentils and Spices)

Recipe by Lisa Turner Cuisine: South Indian Published on June 19, 2016 A fragrant and warming south Indian one-pot meal of rice, lentils, vegetables, tamarind and aromatic spices tossed with coconut and cashews Print this recipe Bisi bele masala (spice blend): 1/2 tablespoon coriander seeds 1/2 teaspoon fenugreek (methi) seeds 4 whole cloves 1 cinnamon stick, broken into bits 1 to 2 dried red chilies, broken into bits 2 teaspoon dried split urad dal or channa dal Rice and lentils: 1 cup white basmati or jasmine rice 1/2 cup toor dal (split pigeon peas) 1 tablespoon tamarind pulp, soaked in 2/3 cup hot water for 20 to 30 minutes 1 tablespoon coconut oil 1 small red onion 2 green or red chilies, seeded and minced 2 medium carrots, chopped 1/2 cup green beans, chopped 1/2 tablespoon coconut or brown sugar or jaggery 1/2 cup roasted unsalted cashews, halved or chopped 1/2 cup toasted dried unsweetened shredded coconut 1 to 2 teaspoons sea salt, or to taste Tempering: 2 teaspoons coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds a few pinches of asafetida small handful of dried curry leaves, crumbled Instructions: Rinse the rice under cold running water and transfer to a medium saucepan. Cover with 2 cups water and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes until the water is absorbed. Remove from heat and set aside. Meanwhile, rinse the toor dal and bring to a boil in a large saucpean with 2 cups water. Reduce heat to a simmer and cook until the dal is tender, about 40 to 50 minutes. While the rice and dal are cooking, toast the ingredients for the bisi bele masala (spice blend) for a few minutes in a small unoiled saucepan over medium heat, tossing or stirring frequently. Transfer to a coffee to spice grinder and blend to a powder. Set aside. Now drain the soaked tamarind pulp by pushing it through a sieve over a bowl and remove any seeds that may remain in the pulp. Reserve the soaking water. Heat the coconut oil in a frying pan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Now add the chilies, carrots and green beans. Continue to fry until the vegetables are just tender. Once the toor dal has cooked, add the tamarind and its soaking water, sugar or jaggery, spice blend and salt. Mix well. Add the cooked vegetables, rice, coconut and cashews. Add a bit more water if it seems too dry. Stir gently to combine. For the tempering, heat the oil in a small saucepan over medium-high heat. When hot, add the mustard seeds and cumin seeds. Once the mustard seeds begin to splutter and pop — 30 to 60 seconds — add the asafetida and curry leaves. Stir once and then pour into the rice and lentil mixture. Cover and let sit for 5 to 10 minutes, then stir and serve hot. Makes 4 to 6 servings

Serves 4 - 6.

Other rice dishes to enjoy:
Coconut Rice with Fragrant Seeds and Spices
Indian Lemon Brown Rice
Indian Lentil and Rice Pancakes
Indian Yellow Rice

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

Creamy Chickpea, Mushroom and Brown Rice Casserole

My photo does not do this dish justice, but I assure you though that this casserole is not to be missed. For those of you who may have been raised on chicken pot pies, this creamy chickpea is very much like a vegan rendition of this comfort food classic, and it is really just as comforting to the contemporary vegetarian. It is easy to prepare, and with chickpeas, succulent mushrooms, brown rice and herbs, finished off with a cashew paste and some nutritional yeast, you have a complete and hearty meal with plenty of protein. I served it up with my classic Greek salad for a meal that was thoroughly enjoyed by all.

Creamy Chickpea, Mushroom and Brown Rice Casserole

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! Published on April 29, 2016 Simple, warming and wholesome baked chickpea and brown rice "comfort food" casserole Print this recipe Casserole: 2/3 cups dried chickpeas (2 cups cooked) 2/3 cup dried brown rice (2 cups cooked) 2 tablespoons olive oil 1 small red onion, chopped 1 to 2 cloves garlic, minced or crushed 2 medium carrots, diced 2 cups button mushrooms, roughly chopped 1 cup frozen green peas 2 teaspoons dried sage 2 teaspoons dried thyme 1 teaspoon dried marjoram 1 teaspoon celery seed 2 1/2 cups water 2 tablespoons nutritional yeast 1 1/2 teaspoons sea salt fresh ground black pepper Cashew paste: 1 cup raw cashews, soaked in 1/2 cup warm water for 1 hour juice of 1 lemon (3 tablespoons) pinch of sea salt Instructions: Rinse the chickpeas and brown rice separately and soak each in enough water to cover for 8 hours or overnight. Drain and rinse the chickpeas, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 1/2 hours or until tender. Drain and set aside. Meanwhile, drain the rice and set aside. Heat the oil in a large skillet over medium heat. When hot, add the onion and sauté for 5 minutes until soft. Now add the carrots and garlic and sauté for another few minutes. Add the mushrooms and sauté for another 5 minutes. Stir in the peas, cook for another few minutes, then stir in the sage, thyme, marjoram and celery seed. Preheat an oven to 350°. Transfer the skillet contents to a large lightly greased casserole dish and pour in the rice and water. Cover and bake for 60 minutes. While the casserole is in the oven, make up the cashew paste. Combine the cashews with their soaking water and the lemon juice and salt in a small food processor or blender. Process until smooth. Take the casserole out of the oven, stir in the cashew paste, nutritional yeast, and salt and pepper. Stir in a little water if you want a thinner casserole. Cover and let sit for about 10 to 15 minutes before serving. Taste for seasoning and add more herbs and salt and pepper if desired. Makes 6 to 8 servings

Other oven-baked dishes to enjoy:
Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips
Southern-Style Eggplant and Potato Casserole with Chickpeas
Gigantes Bean Tomato Casserole
Pasta and Feta Cheese Casserole

Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper Sauce

My regular readers will certainly know I adore small bites. Falafel is one of my favorites, and this version made with toasted chickpea flour, quinoa and mung beans is packed full of protein. They also happen to be baked instead of fried to cut down on oil. Crispy on the outside, yet moist inside, these nutty little bites served up with a creamy, sweet and tangy roasted red pepper sauce made with tahini, cashews and a bit of heat from jalapeño and spice, turns dinner into a real treat.

Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper Sauce

Recipe by Lisa Turner Adapted from Food52 Cuisine: Middle Eastern Published on April 6, 2016 Baked quinoa and mung bean falafels served with a creamy, sweet and tangy roasted red pepper and jalapeño sauce Print this recipe Falafel: 1/2 cup dried quinoa (1 1/2 cups cooked) 1/2 cup dried whole mung beans (1 1/2 cups cooked) 1 tablespoon ground flaxseeds, soaked in 3 tablespoons water for 30 minutes 1/4 cup chickpea flour (besan) 1/2 cup fresh parsley, chopped 2 shallots, minced 2 cloves garlic, minced or crushed 1 tablespoon fresh lemon juice 2 teaspoons ground cumin 1 teaspoon ground nutmeg 1 teaspoon paprika 1/2 teaspoon turmeric 1 1/2 teaspoons sea salt, or to taste 1 tablespoon nigella (black onion or kalonji) seeds olive oil for brushing Red pepper sauce: 1/4 cup raw cashews 2 red bell peppers 1 jalapeño 1/4 cup olive oil 1 clove garlic, chopped 1 tomato, seeded and chopped 1 tablespoon tahini 2 teaspoons apple cider vinegar 1 teaspoon paprika 1/2 teaspoon sea salt 1/4 teaspoon cayenne Instructions: Rinse the quinoa and mung beans separately. Cover the quinoa with 1 cup of water and soak for 8 hours or overnight. Cover the mung beans with several inches of water and soak for 8 hours or overnight. Drain and rinse the mung 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 30 to 40 minutes or until tender. Drain and set aside. Bring the quinoa to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water has been absorbed. Remove from heat and set aside to cool. Meanwhile, soak the cashews for the sauce in hot water for 30 minutes. Drain and set aside. Soak the ground flaxseeds in 3 tablespoons of water for 30 minutes until thick. Toast the chickpea flour in a dry unoiled large skillet over medium-low heat, stirring frequently, for 8 to 10 minutes or until lightly browned and fragrant. Use up to 1 cup of chickpea flour for toasting and refrigerate what is not needed for the recipe in a sealed container for up to 2 or 3 months. Fluff the quinoa with a fork and transfer to a food processor. Add the mung beans, soaked flaxseeds, 1/4 cup of toasted chickpea flour, parsley, shallots, garlic, lemon juice, spices and salt. Process until combined and turn out into a bowl. Stir in the nigella seeds and refrigerate for 1 hour. Rinse the food processor. Prepare the sauce while the mixture is chilling. Line a baking sheet with parchment paper and turn up an oven to a broil. Place the red peppers and jalapeño on the baking sheet and pop into the oven. Turn every minute or so for 20 minutes or until the skins are blackened in spots. Remove the peppers to a bowl and cover with plastic wrap for about 15 minutes. When cool, peel the skins off with your fingers. Next cut the peppers and remove the seeds. Now the peppers and jalapeño go into the food processor. Add the cashews, oil, garlic, tomato, tahini, vinegar, paprika, salt and cayenne. Process until smooth. Line a baking sheet with parchment paper and preheat an oven to 350°. Shape the mixture into small balls or patties, and brush with oil. Bake for 20 to 30 minutes until golden brown, turning them halfway through the baking time. These can be served in multiple ways — on toast, pita breads, with salad greens and even as sliders. I served them up just as is with the sauce and they were filling enough just like that. Makes 10 2-inch falafels

I'm sharing this with Jacqueline's weekly Meat Free Mondays event. This is also my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, started by Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month by Jayasri of My Veg Fare.

Other falafel recipes to enjoy:
Baked Falafel with Lemon Tahini Sauce
Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce
Baked Quinoa Falafel Bites
Green Pea Falafel