Chana Palak (Spicy Chickpeas and Spinach)

I used to get confused about the difference between chana saag and chana palak. The common elements are chickpeas, split or whole, and leafy greens. As it turns out, palak means spinach, whereas saag can mean any leafy green, including spinach but also mustard greens, kale, fenugreek leaves or whatever suits your fancy.

No matter the greens you choose to include, this classic North Indian dish deserves to be served up often. The creaminess of silky spinach and coconut milk embraces the plump buttery chickpeas and the range of spices used to aromatically enhance the experience. It's a luxurious dish that is nonetheless not overly spicy nor too rich. Serve up with brown rice for a special earthy and nourishing meal, or with your favorite flat breads.

Chana Palak (Spicy Chickpeas and Spinach)

Recipe by Lisa Turner Cuisine: Indian Published on January 5, 2017 Classic north Indian chickpea and spinach curry simmered in coconut milk and aromatic spices Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 teaspoons oil 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 medium onion, diced 2 cloves garlic, crushed or minced 1/2 tablespoon fresh ginger, grated or minced 2 to 3 red or green chilies, seeded and minced 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground mustard 1/2 teaspoon chili powder (I used Kashmiri) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/4 teaspoon asafetida (optional) 1/4 teaspoon cayenne 3 medium tomatoes, chopped 2/3 cup coconut milk 1 lb (450 g) spinach, trimmed and roughly chopped 1 teaspoon garam masala juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are soft and tender, about 1 to 1 1/2 hours. Drain and set aside. In the same large saucepan, heat the oil over medium heat. When hot, toss in the cumin seeds and fenugreek seeds. When the cumin seeds darken a few shades, add the onion and sauté for 5 minutes, until softened. Next stir in the garlic, ginger and chilies, and fry for another few minutes. Add the turmeric, coriander, cumin, mustard, chili powder, cinnamon, cardamom, cloves, asafetida if using, and cayenne, and stir for another minute. Now stir in the tomatoes and simmer for about 5 minutes to thicken. Stir in the chickpeas and coconut milk and simmer for another few minutes. Add the spinach a few handfuls at a time and cook until wilted. Stir in the garam masala, lemon juice and salt and turn off the heat. Let sit, covered, for 5 to 10 minutes to allow the flavors to blend. Serve hot over fresh cooked white basmati rice or with flat breads. Makes 4 to 6 servings

I'm sharing this with Jac's Meat Free Mondays, also Eat Your Greens, co-hosted by The Veghog and Shaheen, and as well My Legume Love Affair, a long-running event administered by me, and kindly hosted this month by Rafeeda of The Big Sweet Tooth.

Other chickpea vegetable dishes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Sour Chickpea Masala
Chickpeas in a Creamy Coconut Tamarind Gravy
Kashmiri Chickpeas with Mushrooms
Chickpea and Paneer Tomato Curry

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

Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Combining plump buttery chickpeas with spinach and beets in a creamy coconut milk and tomato gravy with aromatic spices not only puts plenty of flavor on the plate, but also provides for a complete, filling and wonderfully nourishing meal served with fresh cooked white or brown rice or a flat bread. And with curry powder and panch phoran spice blends made up ahead of time, it comes together in no time at all.

Panch phoran, also known as Bengali five-spice, is a deliciously fragrant spice blend consisting of equal parts fenugreek, nigella, black mustard, cumin and fennel seeds. Panch phoran is easy to find at Indian or Asian grocers, but it's ridiculously easy to make your own and keep on hand in a sealed jar for a good many months on hand for quick additions to all kinds of vegetable dishes — simply combine equal parts of each seed. Panch phoran is especially wonderful with potatoes.

Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Recipe by Lisa Turner Cuisine: Indian Published on October 19, 2016 A simple and nourishing creamy chickpea curry with spinach and beets in a fragrant Bengali five-spice coconut milk and tomato sauce Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 tablespoon panch phoran (Bengali five-spice) 1-inch piece ginger, grated or minced pinch of asafetida 1 large tomato, finely chopped 1 tablespoon curry powder 1/3 cup coconut milk 1 bunch of fresh spinach or beet green tops, roughly chopped 1 teaspoon sea salt, or to taste 2 medium cooked beets, diced (2 cups) Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside. Heat the oil in large saucepan over medium heat. When hot, add the panch phoran and stir for a few minutes until the seeds darken a few shades. Toss in the asafetida, let sizzle for a moment, and then add the tomato and curry powder. Cook for 5 minutes until the tomato thickens. Stir in the coconut milk and chickpeas and simmer for another 10 minutes, stirring often. Add the spinach or beet tops a few handfuls at a time, until wilted. Stir in the salt and remove from heat. Serve hot with the diced beets stirred in or scatter on top. Makes 4 servings

This is my contribution to My Legume Love Affair, a monthly event started by Susan of The Well Seasoned Cook, administered by myself, and kindly hosted this month by Siri. It also happens to be the 100th edition, and to celebrate, Siri is offering a giveaway too.

I'm also sharing with Jacqueline's Meat Free Mondays. The recipes featured each week always stimulate my appetite.

More chickpea curries you will enjoy:
Chana Saag (Chickpea and Spinach Curry)
Chickpeas, Mango and Spinach in a Tomato Coconut Gravy
Chickpeas with Yogurt and Fresh Mustard Greens
Potato and Chickpea Curry with Tomatoes and Tamarind
Chickpeas with Mango Powder (Amchoor Chana)

On the top of the reading stack: Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes

Turmeric Spiked Red Lentil and Spinach Dal

Turmeric is one of nature's most powerful healing and anti-inflammatory foods, which makes it convenient for those of us who like to cook Indian food that it is also such an essential ingredient in curries. Earthy, slightly bitter, and ranging from aromatic to pungent in taste, turmeric is difficult to take just on its own, but it makes for a delicious background to other Indian seeds and spices.

This simple, nourishing and easy-to-digest red lentil and spinach curry is seasoned with a flavorful variety of aromatic seeds and spices including fennel and fenugreek seeds and, if you can get them, peppery nigella seeds. As such, this creamy curry is spiked with a little more than the usual amount of turmeric, making it a great way to get more of this wonderful food in your diet.

Turmeric Spiked Red Lentil and Spinach Dal

Recipe by Lisa Turner Cuisine: Indian Published on September 25, 2016 Simple, creamy and nourishing red lentil and spinach curry seasoned with Indian seeds, spices and turmeric Print this recipe Ingredients: 1 cup dried red lentils, rinsed and drained 2 teaspoons sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon nigella (kalonji or black onion) seeds (optional) 1/2 teaspoon fenugreek seeds 1/2 teaspoon fennel seeds 1 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon amchoor (dried mango) powder 1/2 teaspoon paprika 1/2 teaspoon asafetida 1 teaspoon fresh ginger, minced or grated 1 small carrot, finely chopped 2/3 cup coconut milk 2 cups water, or more as needed 1 teaspoon sea salt, or to taste 1 1/2 cups baby spinach Instructions: Heat the oil in a medium heavy-bottomed saucepan over medium-high heat. When hot, add the mustard seeds, cumin seeds, nigella seeds if using, fenugreek seeds and fennel seeds. Fry until the seeds begin to splutter and pop. Turn the heat down to medium and stir in the turmeric, cayenne, amchoor, paprika, asafetida, ginger and carrot. Stir for another minute or two. Stir in the lentils, coconut milk and water. Bring to a boil, reduce the heat to medium-low, and cover. Simmer until the lentils are tender and falling apart — about 20 minutes. Add a little more water for a soupier consistency. Stir in the salt and add handfuls of spinach, stirring as you go, until wilted. Taste for seasoning and serve hot with rice or flatbreads. Makes 4 servings

This is my contribution to Meat Free Mondays, a weekly event hosting by Jacqueline of Tinned Tomatoes, and also My Legume Love Affair, a monthly event celebrating the goodness of legumes, administered by me and kindly hosted this month by Nupur of The Veggie Indian.

Other lentil dishes to enjoy from my kitchen:
Spicy Lentil Patties with Sun-Dried Tomatoes
Thai-Style Creamy Coconut Lentil Mushroom Soup
Curried Lentil Vegetable Soup with Roasted Chickpeas
Mixed Dal Palak (Lentils with Spinach and Tomato)

On the top of the reading stack: Superfoods 24/7: More Than 100 Easy and Inspired Recipes to Enjoy the World's Most Nutritious Foods at Every Meal, Every Day

Paneer and Spinach in a Spicy Tomato Sauce with Chickpeas (Paneer Palak)

I have cut most dairy from my diet these days, but if there is one dairy item that I cannot resist, it would be succulent creamy paneer cheese. It doesn't melt while cooking and takes on the flavors that are included in the dish, making it an ideal addition to curries. For this creation, I didn't even bother to fry the paneer ahead of time.

With an array of aromatic spices, tangy tomatoes, plump chickpeas, baby spinach and some almond milk to add a bit of nuttiness, this version of paneer palak (curried paneer and spinach) is a filling dish that only really needs some grain served along as a side or perhaps a favorite Indian flat bread. Traditionally, paneer palak does not contain chickpeas, but I wanted an extra boost of protein and it worked out perfectly and really comes together in hardly any time at all.

I'm not fond of soy products myself, but you could use tofu in place of the paneer and cut out the yogurt if you want to keep this dish vegan.

Paneer and Spinach in a Spicy Tomato Sauce with Chickpeas (Paneer Palak)

Recipe by Lisa Turner Cuisine: Indian Published on January 11, 2016 Simple, rich and flavorful spinach and chickpea curry with pieces of tender paneer cheese simmered in a gravy of tomatoes and aromatic spices Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 2 medium tomatoes, chopped 1 to 2 fresh green or red chilies, seeded and chopped 2 dried whole red chilies, broken 1/3 cup red onion, chopped 2 cloves garlic, chopped 1-inch piece ginger, peeled and minced 1 tablespoon ground coriander 1 1/2 teaspoons ground cumin 1 teaspoon turmeric 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 tablespoon sesame or olive oil 1 cup baby spinach 2 tablespoons yogurt 1/2 cup milk or almond milk 2/3 cup water 1/2 teaspoon brown or coconut sugar 1/2 teaspoon apple cider vinegar 8 to 12 oz (200 to 300 g) paneer cheese, cut into 1/2-inch cubes 1/2 teaspoon garam masala 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste 1/4 cup fresh parsley, chopped 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. Combine the tomatoes, chilies, onion, garlic, ginger and ground spices in a blender or food processor. Blend until smooth. Heat the oil in a large saucepan over medium heat. When hot, add the spiced tomato purée to the pan and cook for 10 minutes, stirring often, until thickened. Now add the spinach and yogurt and cook until the spinach leaves are just wilted. Add the milk, water, sugar and vinegar, bring to a gentle boil, and simmer for another 5 minutes. Add the paneer cubes and chickpeas and simmer, covered, for another 5 to 10 minutes. Add more water to achieve desired consistency. Stir in the salt, black pepper and chopped fresh parsley and serve with hot fresh cooked white rice or flat breads of your choice. Makes 6 servings

Other paneer dishes to enjoy from Lisa's Kitchen:
Paneer Tomato Curry with Indian and Thai Flavors
Curried Red Kidney Beans with Paneer (Paneer Rajma)
Chickpea and Paneer Tomato Curry
Indian-Style Macaroni and Paneer Cheese with Spinach

Chickpea Flour Bread with Sun-Dried Tomatoes and Spinach

There is a new cookbook in my kitchen — I know, I'm already buried in them — but it's an interesting and inspiring one. It's all about chickpea flour which is one of my favorite ingredients. The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day by Camilla V. Saulsbury is certainly the first cookbook I've come across focusing on chickpea flour. Over 80 recipes are featured for any time of day. Breakfast, breads, snacks, sides, entrées and even desserts. They all happen to be gluten-free, grain-free and soya-free. And because chickpea flour is the focus, all of the recipes are high in protein which is important for vegetarians and non-vegetarians alike. Most of the recipes are suitable for vegans too, and those that contain dairy are usually accompanied with suggestions on how to make the recipe vegan.

Who knew there could be so many recipes for chickpea flour?

The first recipe I tried was this moist and satisfying bread that is really more like a savory cake. The addition of tangy sun-dried tomatoes and earthy spinach makes each bite a taste experience that you won't soon forget. It's wonderful for breakfast, lunch, as a snack, or as an accompaniment for a main dinner dish.

I received a copy for possible mention or review on my blog. A bonus for my readers is that I am able to offer a copy to one lucky reader in the US or Canada. All you need to do is leave a comment on this post by November 30. I will choose a random winner. Please do leave an email address so I can contact you if happen to win.

As always, the opinions expressed here are my own.

Chickpea Flour Bread with Sun-Dried Tomatoes and Spinach

Recipe by Lisa Turner Adapted from The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day Published on November 6, 2015 Soft, moist savory gluten-free and protein-rich bread made with chickpea flour, sun-dried tomatoes and spinach Print this recipe Ingredients: 2/3 cup sun-dried tomatoes 2 tablespoons ground flax seed 6 tablespoons warm water 1 3/4 cups chickpea flour (besan) 1/3 cup nutritional yeast 1 tablespoon baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons dried basil 1 teaspoon sea salt 3/4 cup almond milk 1/4 cup olive oil 2 teaspoons coconut sugar 10 oz (300 g) frozen spinach, thawed (squeeze out as much liquid as possible) Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop. Soak the ground flax seeds with the water in a small bowl and let sit for 5 minutes to thicken up. Preheat an oven to 350°. Lightly grease a 9-inch square baking dish with oil. Line with parchment paper, leaving enough to hang over the sides. Lightly grease the paper. In a large bowl, whisk together the chickpea flour, nutritional yeast, baking powder, baking soda, basil and sea salt. In a medium bowl, whisk together the flax seed and water mixture, almond milk, olive oil and sugar until well combined. Stir the wet mixture into the dry mixture until just blended. Stir in the spinach and sun-dried tomatoes. Transfer to the prepared pan and spread evenly. Bake for 25 minutes, until the edges are golden brown and a cake tester inserted into the middle of the bread comes out clean. Leave the bread to cool in the pan for 10 minutes. Lift the bread out of the pan using the edges of the parchment paper and transfer to a wire rack to cool. Remove the paper, transfer to a cutting board, and cut into 16 pieces. Notes: I made this recipe vegan by using a flax seed mixture, but you could use two eggs instead. The almond milk can be replaced with dairy milk. A 1/2 cup of crumbled feta or goat cheese could be used instead of the nutritional yeast. Stir it in with the sun-dried tomatoes and spinach. Makes 1 9-inch loaf

Other recipes using chickpea flour from Lisa's Vegetarian Kitchen to enjoy:
Chickpea Flour (Besan) Crêpes with Spinach
Chickpea Flour Dumplings Simmered in a Spicy Yogurt Sauce
Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro
Basmati Rice Spiked with Chickpea Flour Dumplings

Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper

This creamy curried vegetable dish just might be a new favorite. It's one of those dishes that tastes so divine that when sitting down to enjoy it, one would think it was complicated — but it's not! In fact, this dish of tender cauliflower and fresh spinach simmered in a fragrant coconut milk curry sauce comes together in hardly any time at all, and it's on the mild side in terms of spicing. It smells and tastes just quite as wonderful as it looks served up on the dinner table.

Take care not to overcook the cauliflower because that little bit of crunch adds a beautiful texture combined with the coconut milk and creamy spinach. Serve as a side along with rice, a legume dish and your favorite Indian flat bread for perfect meal that requires little fuss. You may also want to serve it over rice noodles.

Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on August 4, 2015 Tender cauliflower and fresh spinach simmered in a creamy, fragrant and lightly spiced coconut milk and tomato sauce Print this recipe Ingredients: 2 tablespoons sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 cups cauliflower (1 lb or 450 g), cut into 1-inch florets 1 clove garlic 1 to 2 green chilies, seeded and finely chopped 1 3/4 cups (14 oz or 400 mL) coconut milk 1 large tomato, diced generous handful of dried curry leaves 1/2 teaspoon turmeric 1 to 2 teaspoons sea salt, to taste 1 teaspoon coarsely ground black peppercorns 1 lb (450 g) fresh spinach, trimmed and roughly chopped Instructions: Heat the oil in a large heavy-bottomed saucepan over medium-high heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Stir in the cauliflower and sauté until it begins to lightly brown on the edges, about 2 to 3 minutes. Stir in the garlic and chilies and fry for another minute. Now pour in the coconut milk and let it simmer for a few minutes. Add the tomato, curry leaves, turmeric, salt and black pepper, reduce the heat to medium, and cover. Simmer, stirring occasionally, until the sauce begins to thicken and the cauliflower is fork-tender. Add the spinach a few handfuls at a time, stirring, until the spinach is wilted. Simmer for another 5 to 7 minutes. Serve hot over fresh cooked white rice or rice noodles. Makes 4 to 6 servings

I'm sharing this with Jacqueline's Weekly Meat Free Mondays event.

Other cauliflower recipes to explore from Lisa's Vegetarian Kitchen:
Mixed Vegetable Coconut Curry
Chickpea Mixed Vegetable Poriyal
Rice and Cauliflower Pilaf (Gobi Pulau)
Thai Red Curry Vegetable Soup

Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

This succulent mushroom-centered presentation could easily be classified as a salad I suppose. A side dish perhaps, but honestly, the mushroom and spinach steal the show and deserve to serve as the centerpiece of a meal. Nutritional yeast lends a cheesy element to this dish and then there are the robust flavors of sun-dried tomatoes and black olives, complete with the meaty texture of the portobellos. Serve with a creamy vegetable lentil soup and a side of brown rice for a completely satisfying meal.

Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More Published on March 25, 2015 Plump juicy roasted portobellos stuffed with a savory filling of wilted spinach, sun-dried tomatoes and olives Print this recipe Ingredients: 1/4 cup sun-dried tomatoes 6 medium portobello mushrooms 2 tablespoons melted coconut oil 2 teaspoons balsamic vinegar 2 tablespoons coconut flour 1/2 cup water 2 tablespoons nutritional yeast 1 shallot, finely chopped 1 to 2 green chilies, seeded and minced 6 cups (6 oz) baby spinach, trimmed and roughly chopped 4 tablespoons Kalamata or black olives, pitted and finely chopped sea salt and fresh cracked black pepper to taste Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and finely chop. Set aside. Line a baking pan with foil and lightly grease with coconut oil. Preheat an oven to 450°. Clean the mushrooms and remove the stems. Finely chop the stems and set aside. Gently scoop out much of the inner part of the mushrooms, taking care not to puncture the bottoms and sides, and discard — you'll want to leave some of the mushroom interior so they retain their meatiness and shape. Transfer the mushroom caps to the prepared pan, hollow side down, and brush with a mixture of 1 tablespoon of the melted coconut oil and the balsamic vinegar. Bake for about 5 minutes until the mushrooms just begin to release their juices. Remove from the oven and wipe any excess juices from the pan. In a small bowl, whisk together the coconut flour and water. Let sit for 5 minutes, then whisk in the nutritional yeast. In a large frying pan, heat the remaining tablespoon of coconut oil over medium heat. When hot, add the shallots, chilies and mushroom stems, and stir for a few minutes to soften. Add the spinach a few handfuls at a time, stirring until wilted. Stir in the coconut flour mixture, sun-dried tomatoes, olives, and salt and pepper to taste. Cook for another few minutes, stirring frequently. Flip the mushrooms over on the pan and distribute the filling evenly among the mushrooms. Bake in a 400° oven for 5 to 7 minutes until the filling begins to brown. Place under a broiler for a few minutes to brown the mushrooms and filling further. Makes 4 to 6 side servings or 2 to 3 main servings

Other stuffed delights from Lisa's Vegetarian Kitchen:

Stuffed Eggplant Poriyal
Quinoa Stuffed Tomatoes
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Samosa-Style Stuffed Baked Potatoes

On the top of the reading stack: Sweetly Raw Desserts: Raw Vegan Chocolates, Cakes, Cookies, Ice Cream, and More

Audio Accompaniment: Marsen Jules

Millet and Chickpea Flour Crêpes with Spinach

I've often noted that millet is an under-appreciated grain. And that's strange, because it has a unique and nutty texture that is a bit lighter than rice and a fine accompaniment to any meal requiring a grain side. In addition, it works well as part of a main entrée too.

A substantial meal accompaniment, chickpea flour, spinach, carrot and spice shine along with the millet in these Indian crêpes.

I served them up with a mushroom curry for dinner.

Millet and Chickpea Flour Crêpes with Spinach

Recipe by Lisa Turner Cuisine: Indian Published on January 20, 2015 Quick and easy, these soft thin savory Indian pancakes are made from a hearty millet, spinach and vegetable batter Print this recipe Ingredients: 1 cup chickpea flour (besan) 1 cup cooked millet or quinoa (1/3 cup dried) generous handful of fresh spinach leaves 1 1/2 tablespoons hemp or flax seeds 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon mustard powder 1/4 teaspoon cayenne 1/4 teaspoon asafetida 1/2 tablespoon nutritional yeast (optional) 1 teaspoon baking powder juice from 1/2 small lemon (1 tablespoon) 2 cups water 1 teaspoon sea salt 1 shallot, finely chopped 1 to 2 green chilies, seeded and finely chopped 1 small carrot, finely chopped sesame oil for frying Instructions: In a blender, combine the chickpea flour, millet or quinoa, spinach, hemp seeds, spices and asafetida, nutritional yeast if using, baking powder, lemon juice, water and salt. Blend until you have a smooth batter. Transfer this mixture to a large bowl and stir in the shallot, chilies and carrot. Heat a non-stick frying pan over medium heat and brush with a bit of oil. When hot, add about 1/2 cup of the batter with a ladle and quickly spread out to a thin 6-inch circle using the back of the ladle. Cook for about 5 minutes until the bottom is golden brown, then flip the crêpe and cook for another 4 minutes or the other side is golden brown. Remove from the pan. Repeat until all of the batter is used, keeping the cooked crêpes warm under foil wrap. Serve hot or warm with accompaniments of your choice. Makes 10 crêpes

Other Indian quick breads you may enjoy:
Fenugreek Leaf Dosa
Sri Lankan Coconut Roti
Makki Di Roti (Griddle Cooked Corn Bread)
Indian Rice Flour Pancakes

On the top of the reading stack: Food and Drink Magazine

Audio Accompaniment: 4 Years by Origami Sound

Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce

I found out recently that my husband is a big fan of shepherd's pie. I suppose the subject never really came up before because when I met him, I was a long time vegetarian. The occasion for the conversation was a take-out meal from a vegan restaurant that had a version of shepherd's pie on the menu. Traditionally, shepherd's pie is neither vegetarian nor vegan. Technically not a pie as there is no pastry involved, it's more like a casserole. The usual components are a ground meat base, such as beef or lamb, with vegetables and a topping of mashed potatoes. It's inexpensive to make and one that many remember from their childhood as classic comfort food.

There are endless ways to prepare shepherd's pie, and after trying the vegan version from the restaurant, I decided I was going to come up with a vegetarian variation of this classic that also happens to be vegan. The one we ordered was just too bland for my liking. For extra flavor and flair, and to suit my tastes, I decided to curry it up and decided upon Puy lentils, carrots, parsnips, tomato and spinach as the base of the dish. I topped it with mashed potato and sweet potato. Because I have never made shepherd's pie before, I wasn't sure how it would turn out but I'm delighted to report it was even better than expected. The consistency of the base was just right — succulent and moist without too much of a liquid component, with some pleasant spicing — all tucked under a nicely browned potato crust. Served with a garam masala spiced portobello sauce thickened to the consistency of a gravy, this meal was pure comfort indeed, especially alongside some homemade biscuits.

And my husband's verdict? It was the tastiest shepherd's pie he'd ever eaten!

Notes: If I wasn't serving the casserole with mushroom sauce, I would have included some mushrooms as part of the bottom layer for the meaty texture they contribute. This pie can be spiced up or seasoned in any number of ways. It's a fun dish to experiment with.

Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce

Recipe by Lisa Turner Published on December 10, 2014 A vegetarian take on the classic shepherd's pie comfort food made with lentils, vegetables, spinach and a light handful of curry seasonings topped with a light fluffy golden brown potato and sweet potato mash, all served with a savory portobello mushroom gravy Print this recipe Topping: 3 large potatoes (3 lbs or 1.35 kg) 1 large sweet potato 2/3 cup coconut milk + more as needed Pie: 6 sun-dried tomatoes, soaked in hot water for 30 minutes and chopped 3/4 cup French (Puy) or brown lentils 1/2 teaspoon turmeric 1 bay leaf 2 tablespoon olive oil 1 medium onion, chopped 2 medium carrots, diced 2 medium parsnips, diced 2 teaspoons ground cumin 1/2 tablespoon ground coriander 1 teaspoon garam masala 1 teaspoon paprika 1/4 teaspoon cayenne 2 to 3 green or red chilies, seeded and finely chopped 1/3 cup red wine, vegetable stock or water 2 medium tomatoes, diced 1 bunch fresh spinach, trimmed and roughly chopped 2/3 cup fresh or frozen green peas (optional) 1 teaspoon sea salt, or to taste fresh ground black pepper Sauce: 1/2 oz (14 g) dried porcini mushrooms 3 tablespoons olive oil 2 large shallots or 1 medium onion, minced 2 green or red chilies, seeded and finely chopped 3 tablespoons chickpea flour (besan) or white flour 2 large portobello mushrooms, chopped 2/3 cup coconut milk 1 1/4 cups water or vegetable stock 1 teaspoon garam masala 1/2 teaspoon amchoor powder (optional) pinch of cayenne 1/2 teaspoon sea salt, or to taste 2 teaspoons dried fenugreek (methi) leaves Instructions: Pierce the potatoes and sweet potato with a fork and bake in a 425° oven for 45 minutes or until fork tender. Set aside to cool, remove the skins, and transfer to a large bowl. (Alternately, you can peel and chop the potatoes and sweet potato and boil until fork tender.) Mash with the coconut milk and salt and pepper. Whip the potatoes with an electric beater, adding more milk as necessary, until light and fluffy. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes. Separately, soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain the sun-dried tomatoes, chop, and set aside. Drain the mushrooms and reserve the soaking water. Rinse the lentils and transfer to a medium saucepan and add 2 cups of water, the turmeric and bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer until the lentils are soft and the water is mostly evaporated. Add more water during the cooking process if necessary. Meanwhile prepare the sauce. Heat the oil in medium saucepan over medium heat. When hot, add the shallots or onion and sauté for 4 to 5 minutes until soft. Stir in the chilies and flour and cook for another few minutes, stirring constantly. Add the dried and fresh mushrooms to the pan, along with the coconut milk, reserved mushroom soaking liquid, water, spices and salt. Bring to a gentle boil, reduce the heat to medium-low and simmer, uncovered, until thickened — about 15 minutes. Stir in the fenugreek leaves and simmer for another few minutes. Now make the pie. Heat the oil in a large saucepan over medium heat. When hot, add the onion to the pan and sauté until soften - about 5 minutes. Stir in the carrots and parsnip and cook for another 8 minutes or until the vegetables are tender. Add the ground spices and chilies to the pan, stir for a minute, and then add the red wine, stock or water to deglaze. Stir until the liquid has evaporated. Add the tomatoes to the pan and simmer for another few minutes. Add the spinach a few handfuls at a time until wilted. If using peas, stir them in now and simmer for another few minutes, stirring often. Stir in the lentils and simmer for another few minutes until thickened but not dry. Season with some salt and pepper. Transfer the vegetable and lentil mixture to a lightly greased casserole dish. Spread the mashed potatoes evenly over top. Bake in a 400° oven for 20 to 30 minutes until the top begins to brown. Place under the broiler for a few minutes to further brown the potatoes. Let stand for 10 minutes. Serve hot or warm with a ladle or two of mushroom sauce. Makes 6 servings

More comforting potatoes dishes:
Saag Aloo (Spinach and Potato Curry)
Samosa Potpie
Scalloped Potatoes with Best-Ever Mushroom Sauce
Parmesan Potato Puff

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More by Camilla V. Saulsbury

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