Creamy Green Pea and Collard Greens Soup

Although I ordinarily love to spend time in the kitchen, sometimes I prefer to prepare dishes that require little fuss. My efforts were amply rewarded with this creamy, elegant and delicious soup featuring sweet green peas and earthy collard greens. Not only do you get a healthy quotient of green power, but also a fulfilling meal when served up with crusty bread or cornbread, or a hot bed of nutty fresh cooked brown rice. Sometimes the easiest meals are the most comforting and satisfying indeed.

Gently spiced up, I added enough spice for a pleasantly distinctive heat that lingers and asserts its presence alongside the rich greens. A twist on a split pea soup, green peas feature here rather than split peas, and the addition of collard greens provides texture. Any leafy green can be used place of the collard greens — choose kale or chard for even more texture, or spinach for a silkier soup. I partially puréed the soup to make it creamier, but only partially because I enjoy a somewhat textured chunky soup.

Creamy Green Pea and Collard Greens Soup

Recipe by Lisa Turner Published on December 14, 2016 Simple, creamy spiced green pea and collard green soup makes for a delicious easy meal Print this recipe Ingredients: 2 tablespoons coconut oil or olive oil 1 small red onion, chopped 2 cloves garlic, minced or crushed 2 to 3 cayenne or green chilies, seeded and minced 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon turmeric 1/2 teaspoon mustard powder 1/2 teaspoon paprika 1 medium tomato, chopped 3 1/2 to 4 cups vegetable stock or water 2 cups frozen green peas 1 bunch collard greens, ends trimmed and roughly chopped 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Heat the oil in a large saucepan or soup pot over medium heat. Sauté the onions until softened, about 6 minutes. Stir in the garlic and chilies and sauté for another few minutes. Add the coriander, cumin, turmeric, mustard powder and paprika, and stir until the spices are fragrant, about 2 minutes. Stir in the tomato and cook, stirring often, for another few minutes. Pour in the stock or water and bring to a boil. Reduce heat to medium, stir in the green peas, and simmer until just tender. Add the collard greens a handful at a time, stirring until all of the greens are wilted. Remove from heat and season with salt and pepper. If desired, partially blend the soup with an immersion blender. Serve hot garnished with crushed red chili flakes if desired. Makes 4 to 6 servings

I'm sharing this with Eat Your Greens, a monthly event celebrating the goodness of greens, co-hosted by The VegHog and Shaheen of Allotment 2 Cooking. The VegHog is hosting the December 2016 edition. This is also my submission to Meat Free Mondays, hosted weekly by lovely Jacqueline of Tinned Tomatoes.

Other green pea recipes to explore from Lisa's Vegetarian Kitchen:
Sweet Potato, Chickpea and Spinach Curry with Green Peas
Paneer and Pea Curry Smothered in a Cashew Tomato Gravy
Linguine with Pea-Basil Pesto and Mushrooms
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala

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

Hearty Mushroom and Barley Soup

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

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

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

Hearty Mushroom and Barley Soup

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

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

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

Quick and Easy Thai Coconut Soup with Mushrooms and Mixed Vegetables

Thai curries and soups are one of my favorite ways to enjoy vegetables and mushrooms — I love the light and fragrant spicy gingeriness of broths seasoned with Thai flavors. I also appreciate the simplicity of Thai vegetable curries and soups — if you have a jar of Thai curry paste on hand in your refrigerator, they're the easiest thing to put together.

After some chopping, this creamy mushroom and mixed vegetable soup simmered in a coconut milk broth is a snap to make and showcases the best of Thai flavors — with a little assist from Indian curry powder. If you're serving a small gathering, this soup will be gone in no time.

Quick and Easy Thai Coconut Soup with Mushrooms and Mixed Vegetables

Recipe by Lisa Turner Cuisine: Thai Published on November 21, 2016 Vegetables and mushroom simmered in an easy, light and fragrant Thai spiced coconut milk curry broth Print this recipe Ingredients: 1/2 oz (14 g) dried shiitake mushrooms 1 tablespoon sesame oil or olive oil 1 small red onion, diced 1 medium carrot, diced 1 tablespoon fresh ginger, minced or grated 1 clove garlic, minced or crushed 1 red chili, seeded and minced 2 tablespoons Thai red curry paste 2 1/4 cups coconut milk 1 cup vegetable stock, or more as desired 2 teaspoons tamari (soy) sauce 2/3 cup broccoli florets, cut into bite-size pieces 2 teaspoons curry powder 1 red bell pepper, seeded and chopped 1/2 cup snow peas, roughly chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Soak the dried mushrooms in 1 cup of hot water for 20 to 30 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the oil in a large saucepan over medium heat. Add the onion and carrots and sauté for 5 minutes until the onion begins to soften. Toss in the ginger, garlic and red chili and stir for another minute. Add the red curry paste and stir for another minute. Now pour in the coconut milk, vegetable stock, reserved mushroom soaking water and tamari. Add the broccoli and half of the mushrooms. Bring to a gentle boil, reduce the heat to medium-low, and simmer, stirring often, until the vegetables are just tender — about 12 minutes. Stir in the curry powder, red pepper, snow peas and the rest of the mushrooms. Cook for another 5 minutes until the vegetables are tender. For a thicker soup, add more stock or reserved mushroom soaking liquid as desired. Remove from heat. Pour in the lime juice and season with sea salt and black pepper to taste. Serve hot with cooked grain such as rice, quinoa or millet, and garnish with fresh chopped cilantro or parsley if desired. Makes 4 to 6 servings

Other Thai recipes from Lisa's Vegetarian Kitchen to try:
Thai Coconut Mushroom Soup with Kidney Beans
Paneer Tomato Curry with Indian and Thai Flavors
Thai Green Curry Lentil and Vegetable Soup
Thai Red Curry Tempeh Soup

Vegan "Bone" Broth

There are times when we don't have much of an appetite, but these are often time when it's the most important for us to get our essential nutrients even though only a minimal amount of solid food may or can be eaten. Bone broths — made by simmering beef bones for hours — are an increasingly trendy solution for healing the gut and providing nutrients to the weak stomach — but what about the vegetarian?

The good news is that vegetarians can obtain all the same nutrients in a broth — including the building blocks of collagen — from plant sources, and I dare say that the vegetarian can make an even tastier broth with even more nutrients by adding plenty of different plant ingredients. This vegan "bone" broth makes use of all kinds of nourishing and tasty vegetables, including greens, cabbage, seaweed and mushrooms in addition to ginger, onions, chilies and turmeric for extra nutrients and flavor. It's easy to put together — just throw everything in a large pot, simmer for an hour, and strain — and it's a great way to use up vegetable scraps too.

Best of all, this broth is a warming bowl of goodness that will help to heal the gut and taste delicious too at the same time. You can freeze 1-cup portions of the broth and bring out later to heat up or use as a stock in soups or to use as the liquid component for cooking up your favorite grains for extra nutrition and flavor.

Vegan "Bone" Broth

Recipe by Lisa Turner Adapted from Wallflower Kitchen Published on November 16, 2016 Simple, flavorful and easy-to-digest vegan "bone" broth loaded with gut healing nutrients Print this recipe Ingredients: 16 cups water 1 tbsp coconut oil or olive oil 1 red onion, unpeeled and quartered 4 cloves garlic, unpeeled and crushed 1 jalapeño or chili, chopped 1 knob of ginger, unpeeled and chopped 2 cups kale, spinach or other leafy greens 4 cups mixed chopped vegetables and peelings (I used carrots, cabbage, fresh mushrooms, green beans and celery) 1 bunch fresh cilantro or parsley 1 oz (30 g) dried shiitake mushrooms 1 oz (30 g) dried wakame seaweed 1/2 tablespoon black peppercorns 2 tablespoons ground turmeric 2 tablespoons tamari (soy) sauce 1/4 cup nutritional yeast (optional) Instructions: Add everything to a large soup pot and bring to a boil. Reduce heat to medium-low and simmer, covered, for 1 to 1 1/2 hours or until the vegetables are cooked. Strain the broth into a large bowl. Serve hot garnished with fresh herbs, or freeze the broth in 1- or 2-cup portions for future use. Makes 16 cups

Related: How to Make Your Own Vegetable Stock.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

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

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

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

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

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

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

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

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

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

Vegetarian Lasagna with Chunky Tomato Sauce and Cashew Bechamel

I've always found that a good vegetarian lasagna always pleases a table seated with a mix of vegetarians and carnivores. Why not take it a step further and make the whole thing dairy-free? Those who have tried offerings from my kitchen need no convincing that vegan creations are every bit as delicious as their vegetarian counterparts, and certainly even those who still consume meat will find nothing amiss.

This might be a new favorite way to serve up lasagna. I admit there was a time when I couldn't imagine eating this popular dish without cheese. As it turns out, one does not have to resort to soy cheese, but instead can produce a protein rich and very satisfying meal using cashews as a substitute for the cheese. Loaded up with all kinds of vegetables, lovingly smothered in a rich tomato sauce, complete with the cashew Bechamel and topped with a vegan almond Parmesan cheese, guests might be going for seconds despite a full tummy.

Vegetarian Lasagna with Chunky Tomato Sauce and Cashew Bechamel

Recipe by Lisa Turner Cuisine: Italian Published on November 11, 2016 Sumptuous all-vegan lasagna loaded with vegetables, smothered with a rich tomato sauce and creamy cashew Bechamel sauce, and topped with a vegan almond and cashew Parmesan. Print this recipe Bechamel sauce: 1 2/3 cups raw cashews, soaked in water overnight and drained 1/3 cup nutritional yeast 2 teaspoons lemon juice 1/2 cup water Vegan almond Parmesan: 1/2 cup raw cashews 1/3 cup raw almonds 3 tablespoons nutritional yeast 1/2 teaspoon sea salt Lasagna: 6 to 8 large sheets fresh or cooked lasagna noodles, or as many as needed for three layers of pasta 2 teaspoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 jalapeño, seeded and chopped 2 medium carrots, diced 2 stalks celery, chopped 1 small eggplant, diced 8 button mushrooms, sliced 1 red bell pepper, seeded and chopped 2 large tomatoes, chopped 1/4 cup water 1 teaspoon dried oregano 1 teaspoon paprika 1/2 teaspoon ground cumin 2 cups spinach, trimmed and roughly chopped 1/4 cup fresh basil, chopped 5 1/2 oz (150 mL) can tomato paste 1/2 cup nutritional yeast 1/2 cup Kalamata olives, pitted and sliced sea salt and fresh cracked black pepper to taste Instructions: To make the Bechamel sauce, combine all of the ingredients in a blender or food processor and process until well blended. Add more water if needed to achieve a smooth but fairly thick sauce. For the almond Parmesan, combine all of the ingredients in a blender or food processor and grind into a fine meal. To make the lasagna, heat the olive oil over medium heat in a large saucepan. When hot, add the onions and garlic and sauté for a few minutes. Now add the jalapeño, carrots, celery and eggplant, and fry for a few more minutes. Now stir in the mushrooms, red pepper, tomatoes, water, oregano, paprika and ground cumin. Add the spinach and basil a few handfuls at a time and stir until wilted. Stir in the tomato paste and nutritional yeast and simmer until the vegetables are tender. If the sauce is too thick, add a little more water. Stir in the olives and season with salt and pepper. Preheat an oven to 425°. Spread the bottom of a 9 × 13 inch baking dish with a thin layer of the tomato sauce. Top with an even layer of lasagna sheets to cover. Spread with some Bechamel sauce, more tomato sauce and then lasagna noodles. Repeat, beginning with the tomato sauce, until you have three layers of lasagna, ending with tomato sauce spread on the top layer. Sprinkle the top with a generous amount of vegan Parmesan. Bake in the oven for about 30 minutes until bubbling and golden on top. Let cool for a bit before cutting and serving. Makes 8 servings

Other pasta dishes to enjoy from Lisa's Vegetarian Kitchen:
Pasta Shells with Roasted Vegetables and Black Olives
Lemony Pasta with Broccoli and Chickpeas
Brussels Sprouts Lasagna
Vegetarian Mushroom and Spinach Lasagne

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

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

Creamy Vegan Cashew Alfredo Sauce with Crispy Roasted Brussels Sprouts and Shell Pasta

Fettuccine Alfredo is a classic Italian creation that is essentially egg noodle pasta smothered in a rich sauce of butter and Parmesan cheese, and sometimes cream. When I first became a vegetarian, it was one of the only dishes I could eat when dining out, assuming it was on the menu, unless I wanted a boring salad with little substance instead. Of course, now that vegetarianism has become a choice for a much greater number of people worldwide, vegetarian options are more varied in restaurants now than ever before.

But what to do for vegans if they remember this dish and enjoyed it? After all, butter and cheese are off limits. I'm not strictly vegan, so I can still enjoy the classic preparation, and have made it at home, but I wanted to try a vegan version, with the twist of adding some grilled vegetables on the side too with the sauce. Cashews and nutritional yeast to the rescue again! I used shell pasta instead of fettuccine to "cradle" the cashew Alfredo sauce. The result was a filling and comforting chilly weather meal. I didn't miss the cheese and I don't think you will either. As always, nuts and nutritional yeast makes for a nice substitute that is protein rich and wholesomely delicious and satisfying.

Creamy Vegan Cashew Alfredo Sauce with Crispy Roasted Brussels Sprouts and Shell Pasta

Recipe by Lisa Turner Cuisine: Italian Published on October 16, 2016 Fresh cooked pasta and roasted Brussels sprouts tossed in a rich and creamy vegan "Alfredo" sauce Print this recipe "Alfredo" sauce: 1 1/3 cups raw cashews, soaked in water overnight and drained juice from 1 small lemon (2 tablespoons) 1/2 cup water 1 teaspoon maple syrup or honey 1 teaspoon white (shiro) miso 1/4 cup nutritional yeast almond milk or more water as needed sea salt to taste Other ingredients: 1 lb (450 g) Brussels sprouts, outer leaves peeled, and halved 1 tablespoon sesame or olive oil sea salt and fresh cracked black pepper to taste 1 1/2 cups uncooked shell pasta Instructions: To make the sauce, combine all of the ingredients in a blender or food processor and process until smooth. The sauce should be somewhat thick, but add a bit more water or almond milk to reach desired consistency. Taste for salt and set aside until ready to use. Line a baking sheet with parchment paper. Preheat an oven to 375°. In a medium bowl, toss the Brussels sprouts with oil, salt and pepper. Spread evenly onto the prepared baking sheet. Roast for about 25 to 30 minutes, turning halfway through the roasting time, until the Brussels sprouts are golden and the edges begin to get crispy. While the Brussels sprouts are roasting, cook the pasta according to package instructions until al dente. Drain well. To serve, transfer the pasta to the bowl that the Brussels sprouts were tossed in. Add spoonfuls of the cashew sauce, toss, and then toss in some of the cooked Brussels sprouts. Season with a little more salt and pepper and more sauce if desired, and serve hot. Refrigerate leftover sauce for 2 to 3 days and use again with pasta or as a dip for fresh cut vegetables. Makes 4 servings

I'm sharing this recipe with Jacqueline's Meat Free Mondays, Eat your Greens, co-hosted by The Veg Hog and Allotment to Kitchen, and also Pasta Please, jointly managed by Tinned Tomatoes and Thinly Spread.

More sauces suited to pasta or cooked vegetables to enjoy from Lisa's Kitchen:
Best-Ever Mushroom Sauce
Portobello Mushroom Marinara Sauce
Velvety South Indian Tomato Chutney