South Indian Chickpea, Cauliflower and Potato Coconut Curry

What I thought was my introduction to Indian food and cooking years ago was actually an introduction to north Indian cooking — all of the Indian restaurants in my city and most of the Indian cookbooks available back then were north Indian. Since then, I've been introduced to some of the astonishing variety of cuisines that are found in the sub-continent. Now my Indian recipes could be roughly categorized as north Indian, south Indian, or something in-between.

This dry chickpea curry loaded with vegetables — potato, cauliflower, carrot and red bell pepper — could be called one of those in-between Indian recipes. The composition of chickpeas and vegetables and the spicing is essentially north Indian, but the flavors are enhanced beautifully with the use of grated coconut and coconut milk that is so common to south Indian cooking and imparts wonderful additions of flavor and fragrance to the food. Nourishing and filling, this curry is sure to please anyone with a preference for north or south Indian food.

South Indian Chickpea, Cauliflower and Potato Coconut Curry

Recipe by Lisa Turner Cuisine: South Indian Published on December 7, 2016 Nourishing chickpea curry loaded with vegetables simmered in a fragrant spiced tomato and coconut gravy Print this recipe Ingredients: 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can) 1 tablespoon oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 cups cauliflower florets, cut into bite-size pieces 1 medium potato, diced 1 medium carrot, diced 1 large tomato, diced 2/3 cup coconut milk 1 cup water, or as needed 1 red bell pepper, seeded and chopped 1 teaspoon sea salt, or to taste Paste: 2 red chilies, finely chopped 1 cup unsweetened dried grated coconut 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/4 teaspoon ground cloves 1-inch piece fresh ginger, minced or grated 1-inch cinnamon stick, broken into pieces 1/2 cup water, or as needed Instructions: Rinse the chickpeas and soak in enough water to cover for 8 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 until the chickpeas are tender, about 1 hour. Drain and set aside. While the chickpeas are cooking, make the paste. Combine all of the ingredients in a small food processor and process until a thick fairly thick paste has formed. Add more water as necessary to get everything to grind together. Heat the oil in the same saucepan used to cook the chickpeas over medium heat. When hot, toss in the mustard and cumin seeds and fry, shaking the pot often, until the seeds darken a few shades and the mustard seeds turn grey and begin to splutter and pop. Stir in the cauliflower, potato and carrot, and cook for another few minutes. Add the paste and stir to coat the vegetables. Cook for another few minutes, stirring frequently to prevent the paste from sticking, until fragrant. Toss in the tomato and cook for another few minutes, stirring often. Pour in the coconut milk and water, and then stir in the chickpeas. Bring to a gentle boil, reduce the heat to medium-low, cover again, and simmer for 10 minutes, stirring occasionally. Now add the red pepper, add a bit more water if necessary if the curry seems too dry, and cover again. Simmer for another 10 minutes or until the vegetables are tender and the gravy has thickened. Stir in the salt, taste for seasoning, and serve hot alongside fresh cooked white rice or flat breads. Makes 6 servings

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

More spicy chickpea dishes from Lisa's Vegetarian Kitchen:
Spicy Sour Chickpea Masala
Cauliflower, Carrot and Green Pea Curry with Coconut Milk
Curried Lentil Vegetable Soup with Roasted Chickpeas
Chickpeas Smothered in a Tangy Tomato Gravy

Sweet Potato, Chickpea and Spinach Curry with Green Peas

This creamy and hearty sweet potato and chickpea curry is likely to make appearances often on my menu during the upcoming months. It is really ridiculously easy to prepare, and so nourishing and pure. Simplicity is oftentimes the best sort of bliss.

What is distinctive about this curry is not only the creaminess, but the satisfying blend of hot and aromatic spices that accompany the sweet earthiness of the vegetables. Plump and buttery chickpeas add texture and balance, and present is also a nutty and citrus-y undertone that teases the palate. The whole experience is completed by the soothing qualities of silky coconut milk. Especially suited to the season as it is comforting and warming, I'd enjoy it anytime of year.

I used some of my homemade Thai red curry paste in this recipe, which I highly recommend, but it's not essential to the dish. You might add some extra chilies, or adjust the spicing accordingly. I also wanted a fairly thick curry, but you can adjust the water used to make it more soup-like.

I highly recommend serving this curry over a hot bed of fresh cooked white jasmine rice. It really completes the creamy experience. Needless to say, it's also a complete meal in itself.

Sweet Potato, Chickpea and Spinach Curry with Green Peas

Recipe by Lisa Turner Cuisine: Thai Published on November 3, 2016 Simple, warming and nourishing creamy chickpea and sweet potato curry with coconut milk, green peas and aromatic Thai-style seasonings Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 1/2 tablespoon coconut oil or other cooking oil 1 medium onion, diced 2 cloves garlic, minced or crushed 2 to 3 teaspoons fresh ginger, minced or grated 1 to 2 red chilies, seeded and finely chopped 1 tablespoon Thai red curry paste, or to taste 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon paprika 1/4 teaspoon ground nutmeg 14 oz (400 mL) coconut milk 1 cup pure orange juice 1/2 cup almond butter or other nut butter 1 large sweet potato, peeled and cubed vegetable stock or water as needed 1 teaspoon sea salt, or to taste 1 cup frozen peas several handfuls of baby spinach leaves, trimmed Instructions: Rinse the chickpeas 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 tender. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes until soft. Stir in the garlic, ginger and chilies, and stir for another few minutes. Add the curry paste, cumin, coriander, paprika and nutmeg, and stir for another minute until the spices are fragrant. Pour in the coconut milk and orange juice. Whisk in the almond butter, and then stir in the sweet potato, chickpeas and salt. Bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer until the sweet potato is tender, about 25 to 30 minutes. Stir occasionally, adding stock or water if the sauce is too thick. Stir in the peas and then add the spinach, a handful at a time, until wilted. Simmer for another few minutes until the peas are tender. Taste for seasoning, remove from heat, and serve hot over a bed of fresh cooked white rice. Makes 6 servings

I'm sharing this recipe with My Legume Love Affair, kindly hosted this month by Simona of Briciole, Eat Your Greens, co-hosted by Shaheen and The Veghog, and also Jac's Meat Free Mondays.

Other sweet potato recipes to enjoy from Lisa's Vegetarian Kitchen:
Sweet Potato, Carrot Hummus Soup
Hash Brown Sweet Potato and Beets
Vegetarian Sweet Potato Wraps with Crispy Chickpeas
Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

In the cold autumn and winter months, there is nothing quite like a creamy vegetable soup made up of root vegetables and earthy mushrooms, all simmered together with spicy Thai seasonings that initially tempt and then pleasantly linger on the palate. The lasting allure is beautifully tempered by the soothing presence of coconut milk and the natural sweetness of sweet potatoes and carrots. This soup speaks comfort. It also makes a fair amount, so it's great for leftovers the next day, especially as the flavors meld together after the soup has been resting overnight.

I do like a thick and creamy soup, but as is usually the case, soups are not only forgiving, but also very easy to adjust to suit preferences, so thin out the soup as much or as little as desired. Serve it up with grains, flat breads, or even some thick slices of crusty bread.

Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

Recipe by Lisa Turner Adapted from Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes Cuisine: Thai Published on October 29, 2016 Warming and fragrant creamy sweet potato and carrot soup seasoned with Thai red curry paste Print this recipe Ingredients: 1 oz (30g) mixed mushrooms (I used shiitake and porcini), soaked for 20 to 25 minutes, drained and roughly chopped 1 tablespoon sesame or olive oil 1 medium red onion, diced 2 cloves garlic, minced or crushed 1-inch fresh ginger, minced or grated 2 tablespoons Thai red curry paste, or to taste 2 1/2 cups vegetables stock, plus more as needed 1/4 cups almond butter 14 oz (400 mL) coconut milk 1/2 tablespoon tamari (soy) sauce 1/2 cup dried red lentils, rinsed 3 cups carrots, diced 3 cups sweet potato, peeled and diced 1 teaspoon paprika 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon cayenne juice from 1 lime (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste small bunch of cilantro or parsley, finely chopped for garnish (optional) finely chopped roasted tamari almonds for garnish (optional) vegan Parmesan cheese for garnish (optional)* Instructions: Soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and roughly chop. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion, garlic and ginger, and sauté for 5 minutes or until the onion begins to soften. Stir in the curry paste and stir and fry for another minute. In a small bowl, whisk the almond butter into a little of the vegetable stock until smooth. Pour into the pot, along with the remaining stock, coconut milk, tamari, lentils, carrots, sweet potatoes and spices. Stir well and bring to a gentle boil over medium-high heat. Reduce the heat to medium-low, add half of the mushrooms, cover, and simmer until the vegetables are tender, about 15 to 20 minutes. Blend the soup until smooth or partially smooth as desired in batches using a countertop blender or in the pot with an immersion blender. Add the rest of the mushrooms, lime juice and season with salt and pepper. Add more stock if necessary. Return to the stove and simmer for another few minutes. Serve hot garnished with fresh chopped cilantro or parsley, chopped tamari almonds or vegan Parmesan cheese. Suggested serving accompaniments: Sri Lankan coconut roti and hot fresh cooked brown rice. Notes: Garnishing the soup with roughly chopped roasted tamari almonds adds texture along with a complementary salty component. Instead of discarding the mushroom soaking liquid, use some in the soup in place of the stock for extra mushroom flavor. *To make vegan Parmesan cheese, simply grind raw cashews and almonds, nutritional yeast and sea salt into a fine meal. It keeps so well in the refrigerator that I make up enough have on hand when desired. My measurements yielding just under a cup of Parmesan: 1/2 cup cashews, 1/3 cup almonds, 3 tablespoons nutritional yeast and a few pinches of sea salt. Makes 6 servings

Other Thai-Inspired creations you may enjoy from Lisa's Vegetarian Kitchen:
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Vegetable Soup
Thai-Inspired Sweet Potato Kidney Bean Soup
Massaman Curry with Paneer Cheese

Roasted Potato and Mushroom Soup with Coconut Milk

This summer hasn't really been soup weather because it's been a scorcher. At the same time, sometimes soup is just want you want, and this warm creamy soup with roasted potatoes and succulent earthy portobello mushrooms simmered in a fragrant and lightly spiced coconut and almond milk broth is one that I will be making often. The only thing I regretted was turning on the oven during an especially hot day to roast the vegetables. The kitchen stayed warm all afternoon, but it really was worth it. Once the vegetables are ready, the soup is easy to put together. I was content with just a bowl of this for dinner, but to fill out the meal, consider serving with some legume patties, such as these spicy lentil patties with sun-dried tomatoes.

I really like the extra flavor that comes out from roasting vegetables. This creamy soup certainly does the process justice and it wouldn't be a wonder if your dining companions came back for seconds.

Roasted Potato and Mushroom Soup with Coconut Milk

Recipe by Lisa Turner Published on August 9, 2016 Creamy roasted potato and portobello mushroom soup simmered in a fragrant and lightly spiced coconut and almond milk broth Print this recipe Ingredients: 6 medium potatoes (2 lbs or 900 g), cut into bite-size pieces 1 tablespoon + 2 teaspoons olive oil, divided 2 to 3 cloves garlic, minced 1 teaspoon paprika 1/2 teaspoon sea salt fresh ground black pepper 5 large portobello mushrooms, wiped clean with a damp cloth and thickly sliced 1 small red onion, chopped 1 red bell pepper, seeded and chopped 2 tablespoons olive oil 2 tablespoons brown rice flour or other flour 1 jalapeño, seeded and finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground mustard powder pinch of cayenne 2 cups coconut milk 2 cups almond milk (or more as needed) additional sea salt and ground black pepper as desired Instructions: Preheat an oven to 350° and line a large baking sheet with parchment paper. In a large bowl, toss together the potato pieces, 1 tablespoon of the olive oil, garlic, paprika, salt and black pepper. When well coated, transfer to the prepared pan, spreading them out as evenly as possible. Roast for 30 minutes, turning the potatoes half way through the roasting time. In the same bowl used to toss the potatoes, combine the 2 teaspoons of olive oil, mushrooms, onion and red pepper. When the potatoes are done, transfer them back to the bowl and toss with the mushrooms. Spread this mixture onto the baking sheet and bake for another 20 minutes, again flipping the mixture half way through the roasting time. Transfer back to the bowl and set aside. In a large heavy-bottomed saucepan, heat the 2 tablespoons of olive oil over medium-low heat. Stir in the flour and cook, stirring constantly so the flour does not burn, for about 2 minutes. Add the jalapeño, ground cumin, turmeric, mustard powder and cayenne to the pan and stir for another minute. Turn the heat up to medium and pour in the coconut milk. Simmer for 10 minutes, stirring often. Now pour in the almond milk and simmer for another 10 minutes, again stirring often. Stir the roasted potato and mushroom mixture into the broth. Reduce the heat to medium-low, cover, and simmer for another 10 minutes. Add a little more almond milk for a thinner soup and season with salt and pepper. Serve hot or warm. Makes 6 servings

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

Other mushroom dishes to enjoy from Lisa's Vegetarian Kitchen:
Mushroom Tikka Masala
Herbed Marinated Mushrooms
Scalloped Potatoes with Wild Mushroom Soup
Spicy Portobello Mushroom Chili

Creamy Potato Salad with Cashew Dressing and Fresh Basil

Potato salads are well loved favorites anytime of year, but I think especially during the hot summer months when most of us don't feel like fussing too much over a hot stove. In addition, they are portable and easily transported to potlucks, barbecues or packed for a picnic. The advantage this particular creamy potato salad has for taking along for a gathering is that it's dairy-free, so it won't spoil in the heat, especially if packed into a cooler.

I originally was going to go with an oil-based dressing for this salad, but instead went with cashews for a burst of protein. The result was a creamy dressing with some olive oil, zesty fresh lemon juice, nutritional yeast for a bit of cheesy flavor, some almond milk to thin it out, some zingy mustard and fresh herbs. Combine this dressing with baby potatoes, fresh peas, plump and salty Kalamata olives and freshly torn fragrant basil leaves. You end up with a refreshing and filling salad for any occasion. I assure you the mayonnaise won't be missed.

The only complaint from those who got to try the salad — "you should have doubled the recipe"!

This recipe was inspired by some samples I received of mustard from Maille Canada. They now have mustard available in convenient squeeze bottles. I've been purchasing Maille mustard for years in jar form and its silky texture and tart flavor never disappoints. A little goes a long way. I was also surprised to see how many different varieties of mustard the company offers. In addition to their traditional offerings, the selection of gourmet mustards are quite intriguing.

Creamy Potato Salad with Cashew Dressing and Fresh Basil

Recipe by Lisa Turner Published on July 20, 2016 Creamy potato and pea salad in a creamy cashew and mustard "mayonnaise" style dressing Print this recipe Salad: 1 1/2 lb (700 g) baby potatoes 1/2 cup fresh or frozen peas, blanched 3/4 cup fresh basil leaves, roughly torn if large 1/4 Kalamata olives, pitted and chopped (optional) Dressing: 3/4 cup raw cashews, soaked in warm water for a few hours and drained 1/4 cup olive oil juice from 2 lemons (3 tablespoons) 1 teaspoon rice vinegar 3 to 4 tablespoons nutritional yeast, to taste 3 to 4 tablespoons almond milk, or as needed 1 teaspoon Dijon honey mustard 1 teaspoon Dijon grain mustard 2 tablespoons fresh parsley, trimmed and chopped 1 tablespoon fresh mint leaves, chopped 1 1/2 tablespoons fresh chives, chopped 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste Instructions: Bring the potatoes to a boil in a large pot of water. Reduce the heat to medium and cook until they are fork tender — about 10 to 12 minutes. Do not overcook. Drain well and let cool for 10 minutes or longer before transferring to a large bowl along with the peas, basil leaves and olives if using. To make the dressing, combine all the ingredients in a small blender or food processor and pulse into smooth. If it is too thick, add a bit more olive oil or almond milk. Taste for seasoning and adjust nutritional yeast, salt and pepper to taste. Toss the potatoes with the dressing and serve. Makes 6 servings

Other potato salads to enjoy this summer:
Vegan Potato and Asparagus Salad Dressed with Avocado
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Potato and Green Bean Chaat Salad
Warm Baby Potato and Asparagus Salad

White Bean and Parsnip Vegetable Soup

Several months of winter starts to induce a degree of laziness in me. Fortunately, this coincides with cravings for simple soups that take little effort to make but warm and comfort the body and soul. This particularly soup was inspired by the presence of several parsnips in the crisper, remnants from a previous recipe which I had been too lazy to make use of before! Simple as this soup is, it is colorful, hearty and delicious and is just the thing to share on a cold winter evening.

White Bean and Parsnip Soup

Recipe by Lisa Turner Published on February 3, 2016 Simple, hearty, colorful and warming white bean soup with parsnips and winter vegetables Print this recipe Ingredients: 1 1/2 cups dried cannellini (white kidney) beans (4 1/2 cups cooked) 6 cups water 1 bay leaf 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced or crushed 3 parsnips (1 lb or 450 g), sliced 1 large potato, diced 1 large carrot, sliced 1 jalapeño, seeded and chopped 1 cup green beans, trimmed and chopped 1 teaspoon paprika 1/2 teaspoon dried thyme 1/2 teaspoon ground cumin 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper small handful of fresh chives, chopped Instructions: Rinse the white beans under running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and add 6 cups of fresh water and a bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are just tender. Remove from heat and set aside. Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the onion and cook for 5 minutes or until the onion turns translucent. Add the garlic, parsnips, potato, carrots, jalapeño and green beans, and sauté for 1 minute. Toss in the paprika, thyme and cumin, stir for 1 minute to coat the vegetables, and then pour in the white beans with their cooking liquid. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the vegetables are tender. Remove from heat and discard the bay leaf. Season with salt and plenty of fresh ground black pepper to taste. Serve hot in bowls with a spoonful of chopped chives on top. Makes 6 to 8 servings

More simple winter soup ideas:
Beet, Lentil and Vegetable Soup
Chickpea and Cabbage Soup
Curried Parsnip and Wild Rice Soup
Mushroom, Lentil and Barley Soup

Vegetarian Sweet Potato Wraps with Crispy Chickpeas

Wraps are always a favorite in my kitchen, and this time around I wrapped up some slightly spicy roasted sweet potatoes and chickpeas served along with a tangy tahini lemon sauce. They don't take very long to make at all. Once the chickpeas are boiled, everything gets tossed together with aromatic spices and then popped into the oven. The sauce is easily whipped up while the vegetables and chickpeas are roasting.

I admit that I didn't make my own flat breads this time around but purchased pitas from the store instead. I would however recommend making some homemade tortillas to go along with this scrumptious mixture of goodness. It is so good, you don't even need to serve in a wrap. If preferred, serve over a bed of salad greens or rice.

Vegetarian Sweet Potato Wraps with Crispy Chickpeas

Recipe by Lisa Turner Adapted from Minimalist Baker Published on December 3, 2015 Tender sweet potatoes roasted with chickpeas and aromatic spices, stuffed in a wrap and drizzled with a delicious tangy lemon and tahini sauce Print this recipe Sweet potatoes: 2 large sweet potatoes 1 tablespoon sesame oil 1 tablespoon fresh thyme (1 teaspoon dried) 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne 1/2 teaspoon sea salt Chickpeas: 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can) 1 tablespoon sesame oil 1 tablespon fresh thyme (1 teaspoon dried) 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/4 teaspoon ground cardamon 1/4 teaspoon ground cinnamon 1/2 teaspoon sea salt Lemon Tahini Sauce: 1/2 cup tahini 1/3 cup fresh lemon juice 2 cloves garlic, minced or crushed small handful of fresh chives, finely chopped 2 tablespoons nutritional yeast 2 1/2 tablespoons sesame oil water to thin as needed sea salt to taste   pita breads or tortillas for wrapping chopped fresh parsley for garnish (optional) Instructions: Rinse the chickpeas 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 tender. Drain and set aside. Meanwhile, line a baking sheet with parchment paper and preheat an oven to 400°. Scrub the sweet potatoes well and cut into bite-size pieces, leaving the skin on. Put the sweet potatoes in a bowl and toss with the sesame oil, thyme, cinnamon, cayenne and salt. Arrange evenly on the baking sheet, leaving room in the middle for the chickpeas. Transfer the cooked chickpeas to the same bowl used to toss the sweet potatoes. Add the sesame oil, thyme, cumin, coriander, paprika, cardamon, cinnamon and salt, and toss well to coat. Transfer the chickpeas to the baking sheet. Bake the sweet potatoes and chickpeas for 25 minutes, stirring the mixture after 15 minutes, until the potatoes are fork tender and the chickpeas are browned. Meanwhile, make the sauce by whisking together all of the ingredients in a medium bowl. To serve, top a pita or tortilla with a portion of the sweet potatoes and chickpeas. Drizzle with some sauce, sprinkle with some parsley if desired, wrap them up, and enjoy. Makes 4 to 6 wraps

Other wraps and sandwiches to enjoy from Lisa's Kitchen:
Chickpea Quinoa Vegetable Wraps
Mung Dal Chila Paneer Wraps
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto

Vegan Delights: 88 Delicious Recipes for the Complete Three-Course Meal

Baked Mini Vegetable Chickpea Samosas

I've introduced many diners to Indian food and I've always found that one of the best ways to initiate those unfamiliar with Indian cuisine is to offer up some appetizers.

Of all Indian appetizers, samosas are possibly the most popular. Fried savory pastries stuffed with a spicy vegetable filling, or sometimes a meat filling, samosas can be found on the menu in every North Indian restaurant. A combination of potatoes, cauliflower, carrots or green peas is often the favorite choice for the filling. Typically served as an appetizer along with coriander or tamarind chutneys, samosas can also make for a fine small entrée.

It's actually been quite a number of years since I've gone to the trouble of making homemade samosas, but I wanted to indulge one of my frequent cravings for Indian appetizers with a baked version. I admit to enjoying many restaurant samosas, but I'm less inclined to want to eat greasy foods than I used to be. I'm also less inclined to eat large portions before dinner too, and many of the restaurant samosas are a bit more samosa than I want before dinner. I'm a fan of little bites — they're a great way to serve an appetizer without stuffing your diners before the main entrée.

So coming up with baked mini samosas was just the way to satisfy both my appetite and my interest in experimenting in the kitchen. I consider potatoes and green peas to be the classic vegetable ingredients for a samosa stuffing, but I filled out this combination with some diced carrot and plump tender chickpeas in addition to the Indian spices. Served with a classic restaurant-style tamarind chutney, these were a big hit.

These did take a while to make, I admit. The filling is a snap and the dough is easy to work with, but it's a bit of a fussy process to shape the samosas. But the process becomes faster with a little practice, and by the end of the batch the samosa were flying on to the baking sheet. The effort was worth every bite.

Baked Mini Vegetable Chickpea Samosas

Recipe by Lisa Turner Cuisine: Indian Published on October 13, 2015 Homemade baked mini samosas with a spicy potato, pea and chickpea filling Print this recipe Pastry: 1/3 cup unbleached all-purpose flour 2/3 cup spelt flour (or all-purpose) 1 tablespoon semolina flour 1 tablespoon cornstarch 1/4 teaspoon baking soda 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1/4 teaspoon ground black pepper 1 tablespoon olive oil 1/3 cup cold water flour for rolling and dusting Filling: 1 tablespoon olive oil 1 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1 to 2 cloves garlic, minced 1-inch piece ginger, grated or minced 2 red chilies, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon garam masala 1/2 teaspoon chat masala 1/4 teaspoon cayenne 1/4 teaspoon asafetida 1 small tomato, seeded and finely chopped 1 teaspoon lemon juice 1 medium carrot, diced 2/3 cup fresh or frozen peas 1 cup cooked chickpeas (1/3 cup dried) 2 medium potatoes, roasted or boiled until just tender and diced 1 teaspoon sea salt, or to taste 2 tablespoons fresh cilantro, finely chopped Instructions: To make the pastry, whisk together the flours, cornstarch, baking soda, cumin, salt and pepper in a medium bowl. Rub the olive oil into the mixture with your hands. Gradually add the water to the flour mixture, mixing it in with a fork until a dough forms. Add more water if necessary. Knead for a minute or two until a soft dough is formed. Shape into a ball, brush with a bit of olive oil, and cover in plastic wrap. Let rest for 30 to 60 minutes. To make the filling, heat the oil over medium heat in a large non-stick skillet. When hot, add the cumin and fennel seeds and stir for a minute or until the seeds have darkened a few shades and become fragrant. Toss in the garlic, ginger and chilies and fry, stirring often, for another minute or two. Stir in the turmeric, coriander, garam masala, chat masala, cayenne and asafetida, and cook for another minute. Add the tomato and lemon juice and cook for another few minutes. Stir in the carrot and peas and cook for another 5 minutes. Stir in the chickpeas, potato and salt and cook, stirring often, for another 5 minutes. Finally, stir in the cilantro, remove from the heat, and let cool to room temperature. Line a baking sheet with parchment paper. Pour some water into a small bowl. Gently knead the dough a few times and then divide the dough into 8 small balls. Make sure to keep the dough balls covered while you work with each one. On a lightly floured board, roll out a round into a 6-inch oval shape. Cut the oval into half circles. Fold a half circle into a cone shape, moisten the edges of the cone with a dab of water, and gently press the edges together. Scoop 1 tablespoon of the filling into the cone, taking care not to overstuff the pastry, and fold the top over. Moisten the edges with a dab of water and lightly pinchi the edges together. Transfer each piece of stuffed dough onto the prepared pan. Keep the unbaked samosas covered with a clean kitchen towel so the pastry does not dry out. Bake the samosas in a preheated 375° oven for 20 to 25 minutes until golden. Serve with your favorite chutney. Wrap leftovers in foil and reheat in a 300° oven for 10 minutes. Makes 16 mini samosas

Variations on a theme:
Indian-Style Samosa Potpie
Vegetarian Samosa Cakes with Tamarind Chutney
Samosa-Style Stuffed Baked Potatoes

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

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Much like popular Italian baked pasta dishes such as cannelloni or lasagna, this vegan Mexican baked tortilla dish is wonderfully rich despite the total absence of meat and dairy. There is only one drawback to this meal — it's so absurdly delicious and wholesome that it presents a challenge to the cook to come up with something that has as much flair and finesse for the next dinner. Thankfully there were leftovers.

Honestly, these must be the best enchiladas I have ever made and enjoyed. If you fancy meat or cheesy dishes, you won't miss either here even though these are completely vegan. And quite filling too. A spiced filling of black beans, sweet potato, brown rice, spinach and black olives are wrapped in corn tortillas and baked in a thick, rich and zesty homemade tomato sauce. Topped with a colorful creamy avocado and cilantro cream sauce with fresh lime juice that is drizzled on just before serving, this is a complete meal. Everything you need to nourish is included and these enchiladas are an ideal choice if you happen to be entertaining guests.

The enchilada sauce can be made the day before and the sweet potato roasted ahead of time as well so that everything comes together with ease when it's time to prepare dinner.

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out Cuisine: Mexican Published on October 6, 2015 Black beans, sweet potato, brown rice, spinach and black olives wrapped in corn tortillas and baked in a thick, rich and zesty homemade tomato sauce Print this recipe Enchilada sauce: 2 tablespoons olive oil 1 shallot, finely chopped 1 clove garlic, finely chopped 1 red chili, seeded and finely chopped (or a pinch of cayenne) 2 tablespoons chickpea flour (besan) or unbleached white flour 3 to 4 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon paprika 1/3 cup nutritional yeast 2 medium tomatoes, finely chopped 2/3 cup tomato paste 1 1/2 cups vegetable stock 1/2 to 1 teaspoon sea salt, or to taste Enchiladas: 1 large sweet potato (about 2 1/2 cups), scrubbed 1 tablespoon olive oil 1 small red onion, chopped 2 cloves garlic, minced 1 jalapeño, seeded and finely chopped 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 red bell pepper, seeded and chopped 2 cups cooked black beans (2/3 cup dried or 1 19 oz can) 1/2 cup cooked brown rice 2 large handfuls of spinach, roughly chopped 1/3 cup black olives, pitted and roughly chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste 6 6-inch corn or flour tortillas Avocado cream sauce: 1/2 cup fresh cilantro, trimmed 1 medium avocado 3 tablespoons water, or as needed juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt Instructions: To make the enchilada sauce, heat the oil in a medium saucepan over medium heat. When hot, toss in the shallot, garlic and chili if using and sauté for a few minutes. Stir in the flour until the vegetables are coated. Now stir in the chili powder, cumin, paprika and cayenne if using. Stir for another minute. Add the nutritional yeast and fresh tomato, whisk the mixture, and simmer a few minutes. Stir in the tomato paste, stock and salt. Simmer for another 5 minutes or until thickened. Add a bit more stock if the sauce is too thick. It should be creamy and thick, but not watery. Set aside until it's time to assemble the enchiladas. To boil the sweet potato, peel and cut into small pieces and boil in enough water to cover until fork tender — about 5 to 7 minutes. Or to roast the sweet potato, preheat an oven to 400°, pierce the potato a few times with a fork, and bake until fork tender — about 30 minutes. Let cool, remove the skin, and chop into small pieces. To make the enchilada filling, heat the oil in a large skillet over medium heat. When hot, add the onion and sauté for 5 minutes. Add the garlic and jalapeño and continue to saute for another few minutes. Stir in the chili powder and cumin. Now add the red pepper, sweet potato, black beans and rice and stir well to combine. Add the spinach, a small handful at a time, and cook over medium-high heat until the spinach is wilted. Remove the mixture from the heat and stir in the olives, 1/2 cup of the enchilada sauce, lime juice and salt. Preheat an oven to 350°. To assemble the enchiladas, grease a large 9 x 13 baking dish with olive oil. Spread about 1 cup of the enchilada sauce over the bottom of the dish. Scoop about 3/4 cup of the filling onto each tortilla, wrap, and place seam-side down into the dish. Top with any remaining filling and the rest of the sauce. Bake for 20 to 25 minutes until the sauce has thickened and is a deep red colour. While the enchiladas are baking, prepare the avocado cream sauce. In a small food processor or blender, mince the cilantro. Add the avocado, water, lime juice and salt. Process until well combined and creamy, adding more water as necessary. To serve, individually plate the enchiladas and drizzle each with avocado cream sauce. Makes 6 servings

This is my contribution to My Legume Love Affair, a monthly event started by Susan of The Well Seasoned Cook and now administered by me. I am also hosting this month. I'm also sharing this with Jacqueline's weekly Meat Free Mondays event.

Other Mexican-style dishes to enjoy from Lisa's Vegetarian Kitchen:
Cornmeal-Crusted Kidney Bean and Black Bean Chili
Refried Beans with Pumpkin
Mexican-Style Mung Bean Tostadas
Pinto Bean and Avocado Burritos

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