Mango Banana Coconut Smoothie

As I don't usually eat breakfast, smoothies are an ideal way to get needed nutrients to start your day. Fruit is essential for most of my smoothies, along with coconut milk or almond milk and other juices, such as carrot juice and cranberry juice.

This smoothie is one of my tastiest yet and very easy to whiz up in a regular blender — no high speed action needed to make this one that comes together in a few minutes. It's very creamy, with those distinctive mango and banana flavors.

Mango Banana Coconut Smoothie

Recipe by Lisa Turner Published on August 19, 2016 Cold, refreshing and delicious smooth frozen mango and banana smoothie with coconut milk Print this recipe Ingredients: 1 frozen banana (2/3 cup sliced) 1 cup frozen mango pieces (1/2 large mango) 3 pitted dates, chopped 2/3 cup coconut milk 1 teaspoon turmeric 1 1/2 cups water, or as needed Instructions: Prepare the banana the night before. Peel, slice, and place on a small parchment lined tray. Pop into the freezer. The same can be done with the mango, but I used frozen mango pieces for convenience. Toss all of the ingredients into a blender and blend until smooth, adding more water if necessary. If you like, add some freshly squeezed orange juice for a citrusy flavour. Serve cold. Makes about 4 cups or 2 large servings

Other smoothies to enjoy from Lisa's Kitchen:
Beet and Top Green Smoothie with Apple, Orange and Ginger
Pomegranate & Blueberry Oat Smoothie
Raspberry-Banana Oat and Chia Seed Smoothie
Oat-Mango Smoothie with Blackberries

Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Easy bean salads are a perfect choice for summer meals and quite portable too, making them a good choice for potluck dinners and outdoor picnics. When it's hot, many of us don't care to fuss too much over dinner, and this is one of those dishes that comes together in hardly any time at all. This is not a bland salad either as many of the store-bought bean salads so often are. It's no wonder that some folks say they don't like beans — it's all in the preparation and seasoning and imaginative touch that goes into the food, and bean snubbers just might change their minds after feasting on this colorful and refreshing salad.

When I came up with the idea, I had an Indian twist in mind, hence the cumin and homemade chaat masala included in the tangy and zesty lime dressing. The earthiness of the black beans also makes a nice contrast to the succulent and sweet mango and crisp red pepper. There is a medley of color and flavor in this salad and each bite is a pleasing contrast of healthy and refreshing tastes and textures.

The recipe can easily be doubled, and if there are leftovers they keep well covered in the fridge for a day or two.

Note: Chaat masala is a hot, sour and salty Indian spice blend that goes well with cool or tangy foods. It can easily be found at any Asian and Indian grocery store, but I prefer to make my own blends. They take so little time to blend up, keep well in a sealed jar in a dark cool place for a good few months, and are usually far superior and certainly fresher in taste.

Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Recipe by Lisa Turner Cuisine: Indian Published on July 27, 2015 A colorful summer salad of earthy black beans and sweet red mango salad tossed in a tangy and zesty lime, cumin and chaat masala dressing Print this recipe Salad: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1 large red mango, peeled and chopped 1 small red onion, cut into thin strips or diced 1 red bell pepper, seeded and cut into strips 1 to 2 jalapeños, seeded and chopped 3 tablespoons fresh parsley, chopped Dressing: juice from 1 lime (2 tablespoons) 1 tablespoon olive oil (or more as required) 2 teaspoons red wine vinegar 1 teaspoon ground cumin 1 teaspoon chaat masala 1 teaspoon sea salt, or to taste Instructions: Rinse the beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside to cool. Combine the black beans, mango, red onion, red pepper, jalapeño and fresh parsley in a large bowl. Whisk together the dressing ingredients in a small bowl. Taste for seasoning, and then pour over the salad ingredients. Gently toss everything together and then chill in the refrigerator for 10 minutes or longer before serving. Makes 4 to 6 servings

This is my contribution to No Croutons Required this month, alternately hosted by Jacqueline and myself. It's my turn to host this month.

Other summery salads you may enjoy from Lisa's Vegetarian Kitchen:
Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing
Vegan Potato Salad Dressed with Avocado
Summer Chickpea Salad
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

Coconut Lime Rice with Adzuki Beans and Mango

As much as rice with little adornment is very much enjoyable as a side, I do like to dress it up sometimes. In this case, rice made for a perfectly balanced meal, cooked with some creamy coconut milk and complete with the addition of adzuki beans, fresh citrusy mango and zesty lime. There is bit of heat from the chilies, but it's not a spicy dish — the seasoning and additions are meant to complement the main flavors present. Each bite is to be savored and you won't need anything else to go along with the dish to feel satisfied and content, unless you fancy a side green salad. One-pot meals are often the way to go when there is little time or inclination to cook, and especially suited to hot summer days too when hovering over a hot stove is generally not preferred.

This recipe has been adapted from Thug Kitchen: The Official Cookbook. I surely don't need anymore cookbooks. I've enough to generously stock a section in a decent sized used bookstore. And that collection doesn't even take into account the printouts, magazine clippings and bookmarked recipes that crowd my space. All the same, it is an addiction of sorts, and from time to time I'm still tempted to purchase a few new releases at least a few times a year.

So, Thug Kitchen is now part of the collection. I've been following the blog for quite some time now and asides from being impressed by the refreshing vegan options, the presentation is highly amusing to my sense of humor. If you enjoy serious food served up with a healthy dose of cuss words, this is the book for you. Humor aside, this is a considered cookbook providing advice about staples, recipes and guidance for those wishing to switch to a healthier diet that certainly is not lacking in taste nor creativity. As a well-seasoned cook and vegetarian, I am impressed with the array of recipes that will appeal to novices and experienced cooks alike.

For a twist, consider using kidney beans in place of the adzuki beans, although I do enjoy these small red beans that originated from East Asian. Commonly used in sweet treats after they are turned into a sugary red bean paste, they are equally delicious in their own right and really don't take long to cook, much like mung beans, though nuttier in flavor. They can be soaked overnight, but usually a few hours is enough, unless your beans have been languishing in the pantry for too long. I prefer to soak them for at least 4 hours.

Coconut Lime Rice with Adzuki Beans and Mango

Recipe by Lisa Turner Adapted from Thug Kitchen: Eat Like You Give a F*ck Published on June 11, 2015 Sweet mango pieces, nutty brown rice and azuki beans and zesty chilies and lime combined in a simple, colorful and nourishing one-pot meal Print this recipe Ingredients: 1/4 cup dried adzuki beans (3/4 cup cooked) 2 teaspoons sesame oil or coconut oil 2 large shallots, finely chopped 1-inch piece ginger, finely chopped 2 to 3 green or red chilies, seeded and finely chopped 1 cup short grain brown rice 1 cup coconut milk 1 cup vegetable stock or water 1/4 teaspoon cayenne 1/2 teaspoon sea salt, or to taste 1 ripe red mango, cut into cubes juice from 1 lime (2 tablespoons) fresh chopped cilantro for garnish (optional) Instructions: Rinse the beans and soak for 4 to 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until the beans are tender, about 40 to 50 minutes. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the shallots and sauté for a few minutes to soften. Add the ginger and chilies and stir for another few minutes. Add the rice to the pan and stir for a few minutes, until slightly toasted. Pour in the coconut milk, stock or water, cayenne and sea salt. Stir, bring to a simmer, and reduce the heat to low. Cover and cook for about 40 minutes, undisturbed, until the liquid is absorbed and the rice is thick and creamy. Fold in the cooked beans, lime juice and mango pieces. Turn off the heat and let sit on the element for another 5 minutes. Toss with a fork and serve hot or chilled garnished with fresh cilantro if desired. Makes 4 servings

I'm sharing this with Jacqueline's monthly Bookmarked Recipes event.

More ideas for one-pot meals:
Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili
Mung Dal Kitcheree
Crusted Cornmeal Chickpea Potpie
Black Bean Chili With Mushrooms and Toasted Spices

Avocado Mango Salad with Cilantro and Roasted Cashews

This is certainly on the list of the most refreshing and vibrant salads I have ever enjoyed. Colorful chunks of sweet mango and creamy avocado are dressed up with a bold and tangy lime dressing that embraces the herbs and fruit for a extra boost to the palate without overpowering the balance of flavors throughout. I've added jalapeño here for a bit of a kick and stove-top toasted cashews for some nuttiness and texture. There's a lot going on here, but it all comes together texturally and textually for a stunning taste experience. Despite the complexity of flavors, putting this salad together takes very little time at all and should be considered an ideal summer meal accompaniment or light lunch.

In addition to serving as a side salad, consider the various roles this dish can play at the table and serve it up much like you would your favorite condiments, such as a chunky chutney.

Avocado Mango Salad with Cilantro and Roasted Cashews

Recipe by Lisa Turner Adapted from Vegan Eats World: 300 International Recipes for Savoring the Planet Published on July 21, 2014 Beautiful summer salad of chunks of creamy avocado and sweet mango tossed in a zesty lime dressing and tossed with fresh mint and toasted cashews Print this recipe Dressing: juice from 1 lime (2 tablespoons) 2 tablespoons olive oil 2 teaspoons white balsamic vinegar or 1 teaspoon balsamic vinegar 1 teaspoon champagne vinegar or white wine vinegar 1 teaspoon coconut sugar 1/2 teaspoon sea salt fresh cracked black pepper to taste sprinkle of dried red pepper flakes (optional) Salad: 1/3 cup raw cashews, halved or chopped 1 ripe avocado, pitted, peeled and cut into cubes 1 ripe red mango, pitted, peeled and cut into cubes 1 small red onion, cut into thin slices 1 cup fresh cilantro, chopped 1 tablespoon fresh mint, finely chopped 1 jalapeño, cut into rings and seeded unsweetened dried grated coconut for garnish Instructions: Toast the cashews in a dry unoiled skillet over medium-low heat, tossing or stirring frequently, for 10 minutes or until lightly browned. Remove from heat and set aside. To make the dressing, whisk together all of the ingredients in a small bowl. In a medium bowl, pour the dressing over the avocado and gently toss. Add the mango to the bowl, along with the red onion, cilantro, mint, jalapeño and half of the cashews. Gently toss to coat. Serve at room temperature or cold, garnished with the remaining cashews and some grated coconut. Makes about 3 to 4 cups or 2 to 3 servings

Other salads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Avocado Greek Salad
Red Kidney Bean Summer Salad
Potato and Green Bean Chaat Salad
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Marsen Jules

Chickpeas, Mango and Spinach in a Tomato Coconut Gravy

No, those aren't potato pieces you see here in this spiced up dish but instead sweet chunks of fresh tender mango nestling up with buttery chickpeas and earthy green spinach. I never can resist chickpeas. Judging by the number of times in a given month they show up on my table in some shape or form, I suppose if I were pressed to name my favorite legume, then chickpeas it would be. Even those who insist they don't like beans can often be persuaded to try chickpeas. They do lend themselves so well to a variety of preparations and inspiration can be found across the globe.

My latest preparation with these beloved legumes is now a new favorite and — as is typical with me — an Indian curry. It's a gentle dish that nonetheless demands attention. The bouquet of flavors of sweet citrus, zesty tomato, vibrant spicing and bold spinach all come together like one big loving family, despite the unique elements of each of the ingredients. The addition of coconut milk and wilted spinach depart a delightful creaminess to the curry and balance out and blend all of the components and slightly soften the spices. My dinner companions proclaimed it a huge success and seconds were in order, though more for the experience because everyone's tummy was full. Try it and see if you don't elicit a similar response. And don't let the long list of ingredients deter you — most of the items are simply spices to be measured out, and it's actually quite a simple dish to prep and put together.

I served this dish with green peas simmered in a coconut tomato gravy. Alongside a bed of hot basmati rice, this was just the sort of Indian meal I was craving.

Chickpeas, Mango and Spinach in a Tomato Coconut Gravy

Recipe by Lisa Turner Cuisine: Indian Published on April 14, 2014 Chickpeas and pieces of tender sweet mango simmered in a warm and fragrant spiced tomato and coconut sauce with wilted spinach Print this recipe Ingredients: 1 cup dried chickpeas 2-inch piece cinnamon stick 2 black cardamon pods, crushed 1 tablespoon coconut or other cooking oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1 onion, diced 1 clove garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 2 to 3 red or green chilies, seeded and finely chopped 1/2 to 1 tablespoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 to 1/2 teaspoon cayenne 1/2 teaspoon amchoor powder (optional) a few handfuls of dried curry leaves 1 teaspoon sea salt, or to taste 2 medium tomatoes, diced 2 teaspoons coconut sugar or brown sugar 1/2 cup coconut milk 1 large red mango, peeled and diced 1 teaspoon garam masala 1/2 cup water, or as needed 2 cups packed fresh spinach leaves, washed and torn Instructions: Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, then stir in the cinnamon stick and cardamon pods. Reduce the heat to medium-low, cover, and simmer until the chickpeas are tender — about 1 hour. Drain and discard the cinnamon stick and cardamon pods. Set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the cumin and mustard seeds and stir for 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion and sauté for about 5 minutes or until the onion is softened. Stir in the garlic, ginger and chilies, and stir for another minute. Now stir in the spices (except the garam masala) and curry leaves, and stir for another minute or so until aromatic. Add the tomatoes, sugar and salt to the pan, stirring well to combine. Simmer until the tomatoes begin to thicken — about 5 to 6 minutes. Stir in the chickpeas and coconut milk, continue to simmer for another 10 minutes, stirring often. Now add the mango, garam masala and a little water if the mixture is too thick. Simmer for another 5 minutes until warmed throughout. Add the spinach, a few handfuls at a time, until wilted and well combined. Simmer gently for another few minutes. Taste for seasoning. Serve alongside some hot fresh cooked white basmati rice and another vegetable dish for a nourishing and satisfying Indian meal. Makes 4 to 5 servings

This is my contribution to this month's My Legume Love Affair #70. Many readers will know that lovely Susan of The Well Seasoned Cook started this every popular and long running event back in 2008. I am now the administrator, and this month, Avika is hosting. See the announcement to enter your recipe to share with fellow legume lovers and also for a chance to win prizes. See the ongoing MLLA page for previous editions and upcoming hosts.

If you enjoy spinach, you might also like:
Spinach Rice (Palak Pulao)
Chickpea Flour Crêpes with Spinach
Mixed Dal Palak (Lentils with Spinach and Tomato)
Spiced Creamed Spinach

On the top of the reading stack: Power Hungry(TM): The Ultimate Energy Bar Cookbook

Audio Accompaniment: U. Srinivas and Michael Brook

Green Mango Coconut Chutney

This easy and attractive chutney was made up to go along with curried quinoa and wild rice savory cakes. Bold and assertive, with a layering of intriguing sweet, tart and peppery flavors from the mango, coconut, fresh orange and lime juices, dried apricots, chilies and cilantro, this a refreshing accompaniment to Indian savories. Also consider serving alongside basmati rice and a soup or dal curry for a most satisfying meal.

I've made this chutney before, but last time I used ripe red mango rather than the unripe green mango used here. I enjoyed both versions, but this one is less sweet and somewhat more tart. Delicious either way. It's essentially uncooked, as the only "cooking" is the quick frying of brown mustard seeds.

Green Mango Coconut Chutney

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on February 19, 2014 Vibrant and refreshing, slightly sweet and slightly tart green mango and coconut chutney Print this recipe Ingredients: 2 medium unripe green mangoes (2 lbs or 900 g), peeled and shredded 1/3 cup dried shredded unsweetened coconut 2 tablespoons diced dried apricots 1 tablespoon fresh orange juice 1 tablespoon fresh lime juice 1 teaspoon sea salt, or to taste 1/2 teaspoon cayenne 1/2 teaspoon paprika 2 fresh green chilies, seeded and finely chopped 2 tablespoons sesame oil or coconut oil 1 teaspoon brown mustard seeds 1/4 cup fresh cilantro, finely chopped Instructions: In a large bowl, combine the shredded mango, coconut, apricots, fruit juices, salt, cayenne, paprika and green chilies. Cover the bowl and marinate for 1 hour. Heat the oil in a small saucepan over medium heat. When hot, add the mustard seeds and fry for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Pour into the chutney and stir in the cilantro. Serve right away or cover and refrigerate and use within 1 to 2 days. Stir before serving. Makes 1 1/2 to 2 cups

Other chutneys you are sure to enjoy:
Fresh Tomato Chutney
Chunky Cashew Tamarind Chutney
Roasted Toor Dal and Tamarind Chutney
Tamarind Chutney with Coconut, Mint and Parsley

On the top of the reading stack: various volumes, the newspaper, cookbooks and food magazines

Audio accompaniment: Paul Kalkbrenner

Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing

Bean salads are a simple, healthy and fuss-free way to enjoy outdoor eating in the summer, but for many of us a bean salad means only a bland and unimaginative store-bought side dish. Incorporating grains and vegetables into a homemade bean salad raises it up to the level of a complete and easy outdoor meal, but adding layers of contrasting textures, colors, flavors and seasonings is what really elevates the common bean salad to a starring dish.

This salad scores on all counts by combining tender and earthy black beans, wholesome and nutty quinoa, sweet yellow fresh corn and tangy juicy mango, crunchy fresh red and hot green peppers, and fresh garden parsley and mint into a vibrant, refreshing and healthy summer meal. Best of all, its seasoned with a zesty dressing made with lemon juice, smoky roasted cumin, and chaat masala — a wonderful hot, sour and salty spice blend from northern India made with amchoor (dried mango powder) and rock salt. You'll want to keep the recipe for this dressing on hand for any salad containing fresh sweet vegetables or fruits.

Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing

Recipe by Lisa Turner Published on June 4, 2013 Vibrant, refreshing and healthy summer salad with black beans, quinoa and fresh mango tossed with a roasted cumin and chaat masala dressing Print this recipe Salad: 2 cups cooked black beans (2/3 cup dried or 1 19 oz can) 2 cups cooked quinoa (2/3 cup dried) corn from 1 ear or 3/4 cup frozen and defrosted corn 1 red mango, peeled and chopped 1 stalk celery, diced 1 red bell pepper, seeded and diced 1 to 2 jalapeños, seeded and diced 2 scallions, chopped 1/2 cup fresh parsley or cilantro, chopped 1/4 cup fresh mint, chopped Dressing: 1 teaspoon ground cumin 1/2 cup olive oil juice from 1 lemon (3 tablespoons) 1 teaspoon chaat masala 1 teaspoon sea salt, or to taste Instructions: If cooking beans for the salad, rinse and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside to cool to room temperature. If cooking quinoa for the salad, rinse under cold running water and soak overnight in 1 1/3 cup water in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside to cool to room temperature. If using a fresh ear of corn, cook to preference (boiling, roasting or grilling). I like to roast corn by placing the unhusked ear on a baking sheet and roasting in a 450° oven for 30 minutes, then letting cool for another 30 minutes before removing the husks and paring the kernels from the cob. Start preparing the dressing by dry roasting the ground cumin in a small pan over low heat, tossing or stirring frequently, for 5 to 10 minutes or until the cumin has darkened a shade or two and has a light smoky fragrance. Whisk together the cumin and remaining dressing ingredients in a small bowl. Combine the beans, quinoa, corn and vegetables in a large mixing bowl and stir gently to combine. Toss in the parsley or cilantro and mint. Pour in the dressing and stir gently to mix. Serve at room temperature or chill for 1 hour or longer to serve cold. Makes 6 to 8 servings

More summer salads from Lisa's Vegetarian Kitchen:
Zesty Black Bean and Avocado Salad
Summer Chickpea Salad
Middle Eastern Chickpea and Olive Salad
Red Kidney Bean Salad & Harissa Dressing

On the top of the reading stack: plays

Audio Accompaniment: Sasha

Thai Coconut Mango Quinoa Salad

The term salad is really rather elastic, so I am hoping Jac will accept this for my submission to the August edition of NCR. The challenge this month is to come up with a soup or salad featuring coconut. Diners might consider this more of a side dish as it is thick and rather creamy, but I am calling it a salad because it is served chilled with fresh mangoes and a refreshing Thai green curry dressing. Bursting with fresh flavors complimenting the goodness of nutty quinoa, here this popular gluten-free grain is simmered in coconut milk to bring out even more flare in this dish. Now recognized as a superfood containing many essential amino acids and a nearly complete balance of proteins, minerals and vitamins, quinoa is simply delicious in addition to being good for your body too.

I am also sharing this with Ricki of Diet, Dessert and Dogs who is once again offering up healthy, sugar-free vegan recipes for the weekly Wellness Weekend. Be sure to check out all of the delicious offerings from around the blogosphere.

I highly recommend making your own Thai green curry paste for this dish. It is easy to prepare and the paste will keep in the fridge for a week or more — just think of all of those Thai dishes you have been meaning to try with the remaining paste! If you choose not to make your own paste but want a vegetarian option, chop up some shallots, another hot pepper, ginger, a dash or two extra olive oil, and more parsley and whisk together with the dressing.

Thai Coconut Mango Quinoa Salad

Recipe by Lisa Turner Cuisine: Thai Published on August 17, 2012 Wholesome quinoa cooked in coconut milk and tossed with pieces of sweet juicy mango, fresh herbs and a green curry dressing Print this recipe Salad: 14 oz (400 mL) can coconut milk 1 cup dried quinoa 2 large firm mangos, peeled and diced 2 - 3 jalapeños, seeded and finely chopped Dressing: juice from 1 lime or small lemon 1 tablespoon olive oil 1/2 teaspoon white wine vinegar or rice vinegar 1/4 - 1/2 teaspoon cayenne 1 tablespoon honey or agave nectar 3 - 4 teaspoons green curry paste (recipe below) 1/2 teaspoon sea salt, or to taste fresh cracked pepper to taste Finish: 1/2 cup fresh basil leaves, chopped 1/2 cup fresh parsley or cilantro, chopped 1/2 cup dried unsweetened coconut 1/2 cup dry-roasted unsalted cashews, broken into pieces Instructions: Whisk the coconut milk with enough water to make 2 cups. Rinse the quinoa and combine with the coconut milk and water in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and set aside to cool. When the quinoa is cooled to room temperature, transfer to a large bowl and add the mangos and jalapeños. Gently toss to combine. In a small bowl, whisk together the lime or lemon juice, olive oil, vinegar, honey, cayenne, green curry paste, salt and pepper. Add to the quinoa and gently toss until combined. Cover and chill for 2 to 3 hours. When ready to serve, gently stir in the basil, parsley or cilantro, and coconut. Transfer to serving plates and garnish with the cashews and additional fresh parsley or cilantro if desired. Makes 4 to 6 servings

Homemade Vegetarian Thai Green Curry Paste

Recipe by Lisa Turner Cuisine: Thai First published on March 18, 2012 The base for one of Thailand's most famous food styles, green curry paste adds a vivid zesty and pungent flavor and aroma to curries and soups — this homemade version is especially vibrant and suitable for vegetarians Print this recipe Ingredients: 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1 teaspoon white or black peppercorns 1 lemongrass stalk 4 green chilies 1 shallot, peeled 1 clove garlic, peeled 1-inch piece fresh galangal or ginger, peeled 1/2 cup packed fresh coriander leaves, roots and stems zest and juice of 2 limes 2 teaspoons tamari (fermented soy) sauce 1/4 teaspoon ground turmeric 1/2 teaspoon sea salt Instructions: Toast the coriander and cumin seeds in a small saucepan or frying pan over medium-low heat, tossing frequently, until the seeds darken a few shades and become fragrant, 5 to 10 minutes. Remove from heat and grind to a powder with the peppercorns with a mortar and pestle or in a spice grinder. Remove the outer leaves from the lemongrass, trim the ends and finely chop. Coarsely chop the green chilies, shallot, garlic and galangal or ginger. Place the chopped ingredients in a food processor and add the coriander, lime zest and juice, and tamari sauce. Process to a smooth paste, adding up to a 1/4 cup of water as necessary. Add the coriander, cumin and peppercorn spice mixture, along the turmeric and sea salt, and process until combined. Store in a sealed airtight jar for up to 2 weeks, or freeze in small batches for up to several months. Makes about 1 1/2 cups

More quinoa recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Portobello Mushrooms Stuffed with Quinoa
Quinoa Dolmadakia (Stuffed Grape Leaves)
Quinoa Soup with Corn
Quinoa Mushroom Goat Cheese Cake

On the top of the reading stack: High-Rise by J. G. Ballard

Audio Accompaniment: Seconds (Colour & Sound) - Minilogue

Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

Sweet and tart are the terms my husband used to describe this most healthy Indian chickpea salad with mango, spices and pomegranate seeds. Tangy chat masala pairs so well with the chickpeas and sweet tamarind and pomegranate seeds. Perfectly suitable for vegans as well as vegetarians, and if you serve this with rice (I am smitten right now with Jasmine rice) you are in for a balanced and satisfying meal. Easy to assemble once you are done the chopping and fight with the mango, this is one fine salad that would go well with almost any Indian entrée. If you want to fill out the meal, considering serving with some homemade rotis.

This salad is not too spicy and so might be a good introduction to dinner guests that are not used to many of the more fiery dishes so common to India. Decent quality chat masala blends are easily available at Indian and most Asian grocers, but I highly recommend making your own homemade spice powders when possible. The chat masala for this recipe I blended myself, and as for ground coriander the best way to make your dishes special and especially pleasing is to grind up your own coriander seeds as well. I've adapted this recipe from 1,000 Indian Recipes by Neelam Batra.

Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on March 26, 2012 A sweet, tart and zesty chickpea salad that's colorful and easy to put together Print this recipe Ingredients: 1 cup dried chickpeas 1 large tomato, finely chopped 1 large mango, peeled and chopped 1 bunch scallions, chopped, white parts and some of the green parts 2/3 cup fresh parsley or cilantro, chopped 2 teaspoons chat masala 1 teaspoon sea salt or rock salt 2 tablespoons ghee or oil 1 small clove garlic, minced 1-inch piece fresh ginger, peeled and finely chopped 2 to 3 fresh chilies, seeded and finely chopped 2 tablespoons ground coriander pinch of cayenne pinch of asafetida 1 1/2 tablespoons tamarind paste 1/3 cup water 2/3 cup fresh pomegranate seeds Instructions: Rinse the chickpeas and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add to a large saucepan, cover with several inches of fresh water, and bring to a boil. Reduce the heat to medium-low, cover and simmer until the chickpeas are buttery soft, about 1 to 1 1/2 hours. Drain and set aside. In a medium bowl, combine the tomato, mango, scallions, half of the fresh parsley or fresh coriander, 1/2 teaspoon of the chat masala and salt. Stir and set aside. Heat the ghee or oil in a large heavy-bottomed pan over medium heat. When hot, add the garlic, ginger and fresh chilies. Stir and fry for 5 minutes or until softened and the ginger turns a golden colour. Add the ground coriander, cayenne and asafetida, remaining chat masala and fresh parsley or fresh coriander, stir and fry for a minute, and then add the cooked chickpeas, tamarind and water. Simmer until the water evaporates, stirring occasionally. Remove from heat and serve warm or at room temperature, garnished with a generous scattering of pomegranate seeds. Makes 6 servings

Other chickpea salads you are sure to enjoy from my vegetarian kitchen:
Chickpea and Tomato Salad with Chat Masala
Chickpea Salad with Tamarind Dressing
Chickpea Salad with Goat Cheese, Olives and Arugula
Chickpea and Quinoa Salad with Lemon and Tahini