Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

This must be one of the tastiest salads I have ever prepared. I adapted the recipe from Once Upon a Tart by Frank Mentesana and Jerome Audureau. These gentlemen say this is one of the most popular recipes on their menu, and after making this salad, I can see why. Buttery soft chickpeas and earthy French lentils combine beautifully with fresh crunchy vegetables, fresh basil and a sweet tangy sun-dried tomato dressing. The key to a nice crunchy salad is to dice the vegetables to match the size of the chickpeas or even a bit larger if you please.

I think the addition of corn and black beans would go well with this salad.

I am also excited to note that one of my recipes is included in a book from PositScience. 50 bloggers have been represented in this cookbook focusing on brain-healthy recipes.

Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from Once Upon a Tart...: Soups, Salads, Muffins, and More Cuisine: Mediterranean Published on June 17, 2010 Simple and delicious summer salad of buttery soft chickpeas, earthy French lentils, crunchy fresh vegetables and sweet tangy sun-dried tomatoes Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 cup French or Puy lentils 1 small red onion, finely chopped 1 red bell pepper, finely chopped 1 large jalapeño, seeded and finely chopped 1 zucchini, finely chopped 6 to 8 marinated sun-dried tomatoes 1 1/2 cups (1 batch) sun-dried tomato dressing 1/2 cup of fresh basil leaves, cut into strips Instructions: Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and transfer to a large bowl. Meanwhile, rinse the lentils and transfer to a medium saucepan. Cover with 4 cups of water, then bring to a boil. Reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the lentils are tender. Drain and add to the bowl of chickpeas. Add the onion, red pepper, jalapeño, zucchini and sun-dried tomatoes, and pour in the dressing. Toss until everything is evenly coated with the dressing. Now add the fresh basil leaves and a pinch of salt and toss again gently. Serve chilled or at room temperature. Makes 4 to 6 servings

Other salads from Lisa's Vegetarian Kitchen to be enjoyed:
Vegetarian Caesar Salad
Chickpea Salad with Goat Cheese, Olives and Arugula
Roasted Beet Salad with Quinoa, Chickpeas and Miso and Tahini
Puy lentil, Feta and Roasted Red Pepper Salad

On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Audio Accompaniment: River Made No Sound by Pan American

Sun-Dried Tomato Dressing

As promised, here is a recipe I prepared with the most delicious homemade marinated sun-dried tomatoes that I have ever tasted. I adapted it from a vinaigrette recipe that I found in Once Upon a Tart by Frank Mentesana and Jerome Audureau. If I ever get a chance to visit New York, I will for sure seek out their café. In the meantime, I can enjoy their informative and colorful book filled with lots of ideas for tarts, soups, sandwiches, salads, condiments, quick breads and cookies. So many helpful hints and amusing musings are included in this volume! Yet another treasured cookbook to add to the growing stack.

My version of their vinaigrette uses a lot more sun-dried tomatoes than the original recipe called for and actually resembled a sauce, rather than a vinaigrette, but turned out to be a wonderful accompaniment to a bean and vegetable salad that I will be sharing soon. My take on the recipe is that it would also make a delightful pasta sauce combined with some fresh herbs and nuts.

Sun-Dried Tomato Dressing

Recipe by Lisa Turner Adapted from Once Upon a Tart: Soups, Salads, Muffins, and More Published on June 16, 2010 A simple and extraordinary sun-dried tomato dressing that will liven up any salad, but that is thick and robust enough that it could be used as a pasta sauce Print this recipe Ingredients: 1/2 cup marinated sun-dried tomatoes 1 clove garlic, minced 1/3 cup balsamic vinegar 1/2 teaspoon sea salt fresh cracked black pepper to taste 1/2 cup fresh grated Parmesan cheese 1/3 cup olive oil Instructions: Combine the sun-dried tomatoes, garlic, balsamic vinegar, salt, black pepper and Parmesan cheese in a food processor and purée until blended. Drizzle in the olive oil while the machine continues to process. Makes about 1 1/2 cups

Other sauces and dressings from Lisa's Vegetarian Kitchen you may enjoy:
Mushroom Marinara Sauce
Spicy Sun-Dried Tomato Paste
Gingered Tomato Sauce
Ranch Dressing

Audio Accompaniment: Birds and rain

On the top of the Reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad

Kamut is an ancient variety of wheat believed to have originated in ancient Egypt and — as the story goes — only recently cultivated again in modern times after the discovery of a few seeds in the tomb of King Tutankhamen. Compared to most wheat, kamut is richer in protein, magnesium, zinc, B vitamins, vitamin E and unsaturated fatty acids, and is more generally more easily digested and tolerated by people with gluten sensitivities.

Aside from these benefits, the whole kernel or berry of kamut has a warm buttery and nutty taste that is equally appealing by itself or paired with stronger flavors, both sweet or spicy. The whole kernel or berry is also much larger than that of wheat, and has a nice chewy texture that contrasts beautifully with both delicate and crunchy foods.

This contrast is played for full and delicious effect in this Mexican-style black bean salad loaded with roasted corn, tomatoes, fresh jalapeño peppers and celery, with a lime juice, balsamic vinegar and toasted ground cumin dressing for extra kick. Whole grains, legumes and fresh vegetables makes this salad not only a colorful addition to your table, but a complete and refreshing meal by itself on a warm summer day. Look for whole kamut berries at natural food stores and in many supermarkets.

Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad

Recipe by Lisa Turner Cuisine: Mexican Published on June 14, 2010 Colorful, zesty and nourishing Mexican-style black bean salad loaded with roasted corn, tomatoes, fresh jalapeño peppers and celery, with a lime juice, balsamic vinegar and toasted ground cumin dressing for extra kick Print this recipe Salad: 1/2 cup dried black beans (1 1/2 cups cooked or 1 14 oz can) 1/2 cup whole kamut or wheat berries 3 ears fresh corn 3 jalapeño, seeded and cut into 1-inch matchsticks 2 shallots, chopped 2 green onions, white and green parts, sliced 1 celery stalk, diced large handful of fresh cilantro, chopped 3 large tomatoes, chopped 1 avocado, peeled and diced Dressing: 1 teaspoon ground cumin juice of 3 limes (5 tablespoons) 1/2 tablespoon balsamic vinegar 1/2 teaspoon chili powder 1 teaspoon sea salt, or to taste Instructions: Separately rinse the kamut or wheat berries and black beans under cold running water. Place in separate bowls and cover with several inches of cold water. Add a little yogurt whey or lemon juice to each bowl, and let soak overnight at room temperature. Drain and rinse the black beans, then place in a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are tender but not falling apart. Drain and set aside to cool. Meanwhile, drain and rinse the kamut or wheat berries and place in a small or medium saucepan. Cover with 1 cup of fresh water, bring to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes or until tender. Drain any excess liquid and set aside to cool. While the beans and kamut are cooking, preheat an oven to 450°. Place the ears of corn in their husks on a baking sheet. Roast for 30 minutes, then remove from heat and let cool for 30 minutes. Remove the husks, pare the kernels from the ears and set aside. Heat a small skillet over medium heat. Toss in the ground cumin and toast, stirring frequently, for 5 minutes or until the cumin is fragrant and has darkened a few shades. Remove from heat and set aside. In a large mixing bowl, combine the beans, kamut or wheat, corn, jalapeños, shallots, green onions, celery and cilantro. Season the tomatoes with a little salt and drain for 5 minutes in a colander. Gently fold the tomatoes and avocado into the salad. In a small mixing bowl, whisk together the toasted ground cumin, lime juice, balsamic vinegar, chili powder and salt. Drizzle the dressing over the salad and toss gently. Serve at room temperature or cold. Makes 6 to 8 servings

Other summer salads you may enjoy:
Mexican-style Potato Salad With Avocado and Jalapeño
Cannellini Bean and Grape Tomato Salad with Lemon Dressing and Rosemary-Garlic Infused Olive Oil
Cauliflower & Olive Salad
Chickpea, Olive and Feta Cheese Salad
Creamy Coleslaw

On the top of the reading stack: Penguin Classics Village Of Stepanchikovo by Fyodor Dostoyevsky

Saffron-Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds

I can never heap enough praise on Raghavan Iyer, the author of 660 Curries. A truly indispensable addition to any spice-filled kitchen, this inspired cookbook is consulted weekly and I certainly will be revisiting many of the creations I have tried already. It has also proved to be a well received gift on more than a few occasions.


As I have noted before, this informative and creative book is not strictly vegetarian, but Mr. Iyer includes hundreds of vegetarian-friendly recipes, most of which do not take much trouble to prepare. There is no shortage of ideas for spice blends, pastes, appetizers, paneer, legumes, vegetables and rice. His helpful cooking hints and focus on ingredients is highly instructive. Recently my focus has been on his Contemporary Curries section. If you are looking for dishes to impress your dinner guests, you need look no further. My regular readers will know I can never resist the allure of paneer cheese and this recipe for saffron-Marinated paneer cheese with basil, cashews and pomegranate seeds was simply heavenly. Mr. Iyer describes the dish as "sexy" and humorously notes that even if you don't smoke, "you may well wish for a cigarette" afterwards.

Saffron-Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on June 10, 2010 Paneer cheese marinated in a saffron cream, baked, and topped with fresh herbs, pomegranate seeds and roasted cashews Print this recipe Ingredients: 2/3 cup heavy cream, yogurt or kefir 1 scant teaspoon saffron threads 1 teaspoon sea salt 3 - 4 fresh green chilies, seeded and minced pinch of turmeric 14 oz (400 g) paneer cheese, cut into 1-inch thick and 3-inches long narrow strips 3 - 4 scallions, finely chopped (include some of the green tops) 1/3 cup fresh basil leaves, finely chopped 1/3 cup fresh cilantro, finely chopped 1/2 cup pomegranate seeds 1/3 cup roasted cashews, crushed into coarse pieces Instructions: Bring the cream, yogurt or kefir to a boil over medium heat in a medium saucepan. Sprinkle in the saffron, add the salt and chillies, stir, and remove from the heat. Add the paneer and gently stir to make sure the cheese is covered with the creamy marinade. Cover and refrigerate for 1 hour. Remove the paneer from the marinade, setting aside the marinade, and transfer the cheese to a greased broiling pan. Broil on the top rack of the oven, turning the paneer every few minutes. Broil until they are golden brown on both sides, about 10 to 12 minutes. Transfer to a serving plate. Bring the marinade to a boil in a small saucepan over medium heat. Simmer, uncovered, until the mixture thickens. Stir in the scallions, basil and cilantro. Pour the sauce over the broiled paneer and sprinkle with the pomegranate seeds and roasted cashews. Makes 4 to 6 servings

Other delightful paneer dishes from Lisa's Kitchen:
Mung Bean Paneer
Massaman Curry
Macaroni and Paneer Cheese
Mattar Paneer

On the top of the reading stack: Elias, Or, the Struggle with the Nightingales by Maurice Gilliams

Audio Accompaniment: Translucence/Drift Music by Harold Budd and John Foxx

Staple Corner: Marinated Sun-Dried Tomatoes

I'm quite certain I will always have a batch of these freshly marinated sun-dried tomatoes on hand for numerous recipes from now on. I originally found this recipe in Once Upon a Tart by Frank Mentesana and Jerome Audereau, a fairly recent addition to my cookbook collection that has quickly become a favorite. I tweaked the recipe a bit in preparation for a bean and zucchini salad that I'm looking forward to trying and will be my submission to this month's No Croutons Required. The rest of the puzzle pieces will be coming soon. In the meantime, just indulge as is, over pasta, or with crusty bread. Use your culinary imagination. The jarred variety pales in comparison. Trust me. A bonus is this recipe is so easy to prepare. It took only 15 minutes to whip together with staple ingredients and this includes the cleanup time.


Be sure to use dry (not oil-packed) sun-dried tomatoes, and look for brands that don't have added sugar or salt if possible. The marinated tomatoes will keep in the fridge for a few weeks in a sealed jar or container. Just stir them every few days to distribute the marinade over the tomatoes.

Marinated Sun-Dried Tomatoes

Recipe by Lisa Turner Adapted from Once Upon a Tart: Soups, Salads, Muffins, and More Published on June 7, 2010 Simple but robust and delicious homemade marinated sun-dried tomatoes Print this recipe Ingredients: 2 cups water 1/2 lb (225 g or about 60) sun-dried tomatoes (not oil-packed) 1/3 cup balsamic vinegar 1/4 teaspoon red pepper flakes 1/4 teaspoon sea salt fresh ground black pepper to taste 3/4 cup olive oil 1 small clove garlic, crushed Instructions: Lightly salt the water and bring to a boil in a medium saucepan. Add the sun-dried tomatoes and boil for about 1 minute to soften them up. Drain and let them cool while you make the marinade. In a medium bowl, whisk together the vinegar, red pepper flakes, salt, pepper and garlic. Continue to whisk and pour in the olive oil. Add the tomatoes to the bowl, and stir well to coat. Refrigerate in a sealed jar for up to several weeks, stirring every few days. Makes about 2 cups

On the top of the reading stack: Selected Prose of Heinrich von Kleist

Audio Accompaniment: Kompakt

Tibetan Campa with Fresh Roasted Kamut Flour

These simple little unbaked savory black tea and flour balls from Tibet make a wonderful simple side with any variety of vegetable dishes or with a zesty salsa or chili. I am thinking that these would be lovely baked in the oven for a short while, and they were even better after a chill in the refrigerator.

Tibetan Campa with Fresh Roasted Kamut Flour

Recipe by Lisa Turner Cuisine: Tibetan Published on June 4, 2010 Simple savory no-bake Tibetan black tea and flour balls — great for serving with vegetable dishes or with a salsa or chutney Print this recipe Flour: 1 cup of kamut or wheat berries Other ingredients: fresh brewed black tea 1/4 teaspoon sea salt, or to taste ghee or oil as needed Instructions: Rinse the kamut or wheat berries and soak in water for 8 hours or overnight. Drain and rinse, then let dry in a strainer, tossing occasionally. When the kamut or wheat berries are dry, roast in a dry unoiled pan over medium heat for 5 minutes or until the berries darken a few shades, stirring occasionally. Be sure not to overcook. Let the berries cool to room temperature and then grind to your desired consistency in a coffee grinder. Combine the flour with a teaspoon or so of black tea, salt and ghee or oil. You will want a firm dough, so gradually add the tea and oil. Roll into 1-inch balls and serve with your favorite vegetable dish or or with a spicy salsa or chutney, or refrigerate before serving. Makes about 1 dozen balls

On the top of the reading stack: Short stories by Dostoyevsky

Audio Accompaniment: The ceiling fan in my office

Fiery Deviled Eggs

One of the tastiest meals my Mom used to make was her famous potato salad that was always accompanied by deviled eggs. I like to spice things up, so I recently made a not so traditional, mayonnaise-free, fiery version to go along with a Mexican Potato Salad for a satisfying summer meal. With the addition of habenaro powder, these eggs are quite spicy, but the egg whites help to balance the heat, and the heat is further tempered if you serve them with potatoes.

If you don't have a piping bag, then a good alternative is to simply cut off a corner of a small ziploc bag. Load the bag with your mixture and squeeze into the egg whites. Thanks to my Dad for this tip. As I have noted in a previous post, you miss out on the fancy nibs that come with traditional piping bags, but you also avoid all the clean up and fuss.

Fiery Deviled Eggs

Recipe by Lisa Turner Published on June 1, 2010 Spicy, rich and creamy deviled eggs Print this recipe Ingredients: 6 large eggs 1 teaspoon Dijon mustard 1/4 teaspoon habanero powder or crushed chilies dash of cayenne 1/3 cup goat cheese 1/3 - 1/2 cup sour cream sea salt and fresh cracked black pepper to taste parsley for garnish Instructions: Begin by preparing the eggs. Place the eggs in a large pot and cover with cold water. Bring to a boil, cook for a few minutes, remove from the heat and let sit, covered, for 15 minutes. Transfer the eggs to a bowl of ice water. Meanwhile, combine the mustard, habanero powder and cayenne in a medium bowl. Peel the eggs, and cut in half crosswise. Carefully remove the yolks. Press the yolks and the goat cheese through a sieve into the bowl with the mustard. Stir in the sour cream for a creamy mixture. Season with salt and pepper. Spoon or pipe the mixture into the hollow egg whites. Garnish with parsley and serve. Makes 12 deviled eggs

Other egg recipes from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Cheddar and Mushroom Shirred Eggs
Asparagus and Feta Cheese Scramble
Fried Egg Sambal
Shakshouka

On the top of the reading stack: Six Tales of the Jazz Age and Other Stories by F. Scott Fitzgerald

Audio Accompaniment: After the Long Night/Playing the Game by Loren Auerbach and Bert Jansch