Roasted Vegetable Lasagna

Though I am not a vegan, many of my main meals are free of dairy. I do however have a weakness for cheese and from time to time I will indulge. I will also admit a weakness for lasagna on rare occasions — the occasion this time was a need to satisfy an urge after receiving a cookbook for possible review.

This delightfully cheesy Provençal roasted vegetable lasagna is adapted from Cooking Inspired by Estee Kafra. After leafing through a copy of her book, I was immediately seduced by the beautiful photos throughout. When I got to the lasagnas in the book, I was sold on the idea of a cheesy meal. Craving comfort food, I had a difficult time deciding which one I wanted to try first, but I went with this one because of the number of vegetables included and I happen to adore ricotta and goat cheese. The result was a very lush lasagna with complex and competing flavors.

Ms. Kafra's book is all about "bringing creativity and passion back into the kitchen". All of the recipes are kosher friendly, and selected from KosherScoop.com. There are many gluten-free recipes and ones for Passover too that are easily identified. Over 200 recipes are beautifully presented, complete with photos, most of which are taken by the author. You certainly don't have to be Jewish to enjoy this book. Alas, it is not vegetarian, but there are plenty of offerings for vegetarians and some that vegans could enjoy too. It is a refreshing creative journey illustrating the connection between the senses, friends and family, healthy living and special occasions to food. Certainly I was inspired to get creative in my own kitchen.

On the topic of Ms. Kafra's gorgeous book, my readers will have a chance to win a copy. The chapters are divided into categories of inspiration to keep you cooking all year round. Everything from starters, soups and sides, breads, mains and desserts and treats are covered.

And it's just in time for Passover too, although this particular recipe is not Passover friendly. My only complaint is the number of meat and seafood dishes, but then I'm a vegetarian, so that is not really a criticism of the book. Indeed, if I wasn't a vegetarian, I would want to try many of the offerings. Besides, I also enjoy transforming meat dishes into vegetarian ones.

To win, simply leave a comment on this post by the 19th of March. I would also appreciate it if you liked my page on facebook, but that is not necessary to enter for a chance to win. Please include an email address in your comment if you don't have a blog or an email associated with it so that I can contact you should you happen to be a random winner of a copy. The contest is open to Canadian and US residents.

Congratulations to Joanne of Joanne Eats Well With Others who is the winner of a copy of this beautiful cookbook.

As always, the opinions expressed here about this book are my own.

Notes: I made my own tomato sauce for this lasagna as I figured that if I was going to treat myself, the experience could only be enhanced with a homemade sauce. The original recipe called for the inclusion of 1/3 cup sun-dried tomatoes to be stirred into the roasted vegetables with the olives and capers. Instead, I made a Sun-Dried Tomato Sauce. This time, I changed my sauce a bit. I used a small shallot instead of a large onion, I added about 6 fresh mushrooms, adding them to the pan after sautéing the shallot, ginger and carrot, and omitted the chili flakes and used 1/2 teaspoon each of basil, thyme and oregano instead. I still included a jalapeño for a bit of heat.

Roasted Vegetable Lasagna

Recipe by Lisa Turner Adapted from Cooking Inspired Cuisine: Provençal Published on March 5, 2014 Lush, creamy and delicious lasagne with roasted zucchini, eggplant and fennel and topped with a rich zesty sun-dried tomato sauce Print this recipe Ingredients: 1 red onion, chopped 1 medium zucchini, sliced into 1/2-inch pieces and halved 1 medium eggplant, sliced into 1/2-inch piece and halved 1 fennel bulb, trimmed and diced 2 tablespoons olive oil 1 teaspoon dried rosemary fresh cracked black pepper to taste 1/2 cup Kalamata olives, pitted and halved 2 tablespoons capers 2 large eggs 1 2/3 cups ricotta cheese fresh ground black pepper to taste 6 cups tomato sauce 12 rice flour lasagna noodles or other lasagna noodles 1 1/3 cups crumbled soft goat cheese 1 1/2 cups shredded or grated mozzarella or fontina cheese Instructions: Preheat an oven to 425°. In a large bowl, gently toss together the onion, zucchini, eggplant, fennel, oil, rosemary and some fresh cracked black pepper to taste. Transfer to a 13 × 9 inch glass baking dish, taking care to spread the vegetables evenly. Roast the vegetables for 30 to 35 minutes until tender and golden brown, stirring them once part way through the cooking time. Transfer this mixture back to the bowl and gently stir in the olives and capers. Set aside and reduce the heat of the oven to 350°. While the vegetables are roasting, bring a large pot of salted water to a boil. Add the lasagna noodles and simmer for 6 to 8 minutes until al dente. Drain and rinse under cold water, and spread out on damp tea towels. If you want, use oven-ready noodles that don't need to be cooked prior to assembly. In a medium bowl, lightly beat the eggs and stir in the ricotta and some fresh cracked black pepper until well blended. Spread a ladle-full of sauce over the bottom of the same baking dish used to roast the vegetables. Top with 3 lasagna noodles. Evenly spread 1/3 of the vegetables over top, then 1/3 of the ricotta mixture, and then 1/3 of the crumbled goat cheese. Repeat beginning with the lasagna noodles, two more times. Finish with the remaining lasagna noodles and the remaining sauce. Sprinkle over the mozzarella or fontina cheese and cover loosely with foil. Bake in the 350° oven for 30 minutes. Remove the foil at this point and bake for another 30 minutes or until the lasagna is bubbling and the cheese is golden brown. Remove from heat and let the lasagna sit for at least 10 minutes before serving. Makes 8 servings

More lasagna recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mushroom and Spinach Lasagna
Asparagus Pesto Lasagna with Mushrooms
Ricotta Pesto and Mushroom Lasagna

On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes by Emily von Euw

Audio Accompaniment: silence

BANANA SMOOTHIE RECIPE–SUMMMER RECIPES

Its almost summer in Bangalore.We feel like having some juices/Drinks in the afternoons.So to start with Summer drinks recipes,i thought of making this easy & simple banana smoothie recipe with milk.I really din’t know the difference between a milkshake and smoothie until i tried this.After googling,i found smoothie is just a blend of fruits,honey and Milk whereas Milkshake is made by pulsing milk,sugar and ice cream with an essence or fruit.Ice cream is very important for Milk shakes.As i din’t have ice cream in my hand,i tried smoothie.The consistency of smoothie should be thicker than milkshake.So i followed my Sharjah shake recipe to make it thick.It was very tasty and filling.We just loved it.With the smell of bananas and flavour of cinnamon,it was awesome.Do try this simple,easy to make,healthy banana smoothie.U’ll love it

Banana Smoothie Recipe

Easy,healthy summer drink with the flavour of cinnamon

Cuisine: Indian

Category: Summer Drinks

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes
Total time: 10 Minutes

INGREDIENTS

Banana -2 nos (long) Milk – 2 cups (frozen) Honey or sugar –2-3 tbsp Cinnamon powder - 2 pinches Vanilla essence - few drops

METHOD

Peel the banana and cut into thin slices.Spread in a plate and freeze it for two-three  hours.Freeze the milk along with banana.I used un boiled milk.U can use boiled milk too. Now in a mixie jar,take the frozen banana slices.Crush the frozen milk and add to the jar. Add honey and essence as per ur taste.Blend it well without adding water. It will become a thick paste.Add little water if necessary to loosen it.Pour in a glass and serve chilled.Sprinkle some cinnamon powder ,mix well and drink.

Note

For variations,use sugar instead of honey. U can also use a tbsp of drinking chocolate powder to get chocolate flavour. If u don’t want to use frozen milk,use ice cubes along with milk while blending. It will be too cold when u drink immediately.So u can make it 30 minutes in advance & keep it too.Chillness would be just right when u drink. Adding cinnamon powder gives a nice flavour to smoothie.so please add.

Enjoy this smoothie along with breakfast.Its very healthy,filling too !

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Very good recipes Tags: Summer drinks recipes, desserts, Banana, smoothie recipes

KUMBAKONAM KADAPPA RECIPE/கும்பகோணம் கடப்பா-SIDE DISH FOR IDLI DOSA

Kadappa is a very famous side dish recipe for idli,dosa in Kumbakonam,Thiruvarur & Thanjavur.It tastes more like kurma and its consistency is between sambar and kurma.I have tasted this once in Sendhil’s uncle’s house in Kumbakonam.Long back i tried two versions & posted here too.But this recipe is the authentic one from Chef, Master Ravi of  the famous “Vaasan cafe”,Thiruvarur.I took this from Aval vikatan Magazine.Last month i prepared this when my in-laws were here.We all loved it & relished with idli.I have tried this many times after that.
The color of kadappa is usually white.In some hotels,they make with or without tomato,carrot.Even the recipe given the book had carrot and tomato.So i tried two versions.Hope U can find the difference in color in pictures.Do try any based on ur liking.I am sure u’ll love this mildly spiced, kurma like gravy for idli,dosa.Procedure seems a bit lengthy.But its worthy.

Kadappa with tomato & carrot

Kumbakonam/Thanjavur kadappa recipe

Kumbakonam/Thanjavur kadappa recipe - Authentic recipe from a chef. A tasty side dish for idli,dosa!

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 20 Minutes

Cook time: 20 Minutes

Total time: 40 Minutes

INGREDIENTS
1 cup - 200ml

To pressure cook Yellow moong dal - 1/4 cup Potato - 1 no Water - as needed Oil - a drop To powder Cinnamon - 1 inch piece Fennel - 1/2 tsp Garlic cloves - 5 nos To saute Oil - 1 tsp Green chilli –4- 5 nos Fried gram dal /Pottukadalai – 2 tsp To grind with above Grated coconut - 1/4 cup Khus-Khus/Poppy seeds - 1 tsp Soambu/Fennel seeds - 1 tsp Garlic cloves - 5 nos Ginger - 1 inch piece To temper & saute Oil - 2 tbsp Cloves - 2 nos Cardamom - 2 nos Biryani leaf - 1 no Star anise - 1 no Small onion - 10 nos Garlic cloves - 10 nos Tomato – 1 no Curry leaves - few Carrot - 1 no (small,optional) Mint,coriander leaves - 2 tbsp Lemon juice - few drops

METHOD

Pressure cook moong dal adding required water & a drop of oil.Keep a whole potato inside it. Cook them for one whistle in low flame.Remove,peel the potato & cut into cubes.Mash the dal & set aside. In a kadai,heat a tsp of oil & saute the green chillies & fried gram dal.Take this in a mixie jar & add grated coconut,ginger,garlic cloves,poppy seeds & fennel seeds.Grind everything to a smooth paste adding required water.Set aside. Crush the cinnamon,fennel & garlic cloves & set aside.In the same kadai,heat 2 tbsp of oil.Saute cloves,star anise,cardamom and biryani leaf. Now add the crushed cinnamon powder.Then add small onions,garlic cloves & saute till transparent.Now add tomatoes & saute for a minute.No need to become mushy. Add sliced carrots,saute well.Add water to cook the carrots and cover cook for few minutes. After the carrots are cooked well,add the ground coconut paste and cooked moong dal.Boil for sometime.Check for salt.Add the potato cubes,allow the gravy to boil till thickens slightly. Before removing, add the chopped coriander & mint leaves.Give one boil and switch off the flame. Add lemon juice and Serve with hot idlies !

I served it with Oats Barely idli !

Note

This gravy would thicken after it cools down.So make it slightly watery. Adding tomato & carrots are optional.I have not seen them in the kadappa i tasted in kumbakonam.But i added as it was mentioned in the recipe. To make it white,omit tomato & carrots.Add more green chillies if u want it more spicy.

Enjoy this Kumbakonam kadappa for idli,dosa with  Kumbakonam degree coffee !

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Very good recipes Tags: Side dishes, Gravies, Dal, South Indian gravies, Indian recipes

Mung Bean and Urad Dal Curry

Despite the length of the ingredient list here, this dish is really easy to make and very nourishing too. Most well stocked kitchens presided over by cooks that enjoy Indian cooking will likely have everything on hand needed to prepare this curry. I recommend serving this with some hot fresh cooked white rice and a flat bread along with your favorite chutney and some homemade pickles. Shhhhh, your family won't know how little time this meal took when they taste just how good it is and will thank you for your hard efforts in the kitchen.

Mung Bean and Urad Dal Curry

Recipe by Lisa Turner Cuisine: Indian Published on March 3, 2014 Simple, creamy and flavorful spiced mung bean and split urad dal curry Print this recipe Ingredients: 3/4 cup dried whole mung beans 1/4 cup skinned split urad dal Paste: 1 small onion, chopped 1-inch piece fresh ginger, chopped 2 to 4 fresh green chilies, seeded and chopped Tempering: 2 to 3 teaspoons ghee, butter or oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 1/2 teaspoons ground coriander 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon mustard powder 1/4 teaspoon cayenne a few pinches of asafetida 4 to 6 green cardamon pods generous handful of dried curry leaves 2 dried whole red chilies, broken into pieces 1 small firm tomato, finely chopped 1 1/2 teaspoons sea salt Finish: juice from 1 small lemon (2 tablespoons) small handful of fresh parsley or cilantro, chopped Instructions: Thoroughly rinse the mung beans and urad dal and soak for at least 5 hours in several inches of water. Drain and rinse, then transfer to a medium and add 3 cups of fresh water. Bring to a boil, reduce heat to medium-low, cover, and cook until most of the water has evaporated — about 40 minutes. The beans should be tender but not broken up. Meanwhile, combine the onion, ginger and fresh green chilies in a food processor and pulse until well blended. When the beans are finished cooking, heat the ghee, butter or oil in a frying pan over medium heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Now add the onion-ginger-chili paste to the pan and cook, stirring frequently, for 5 minutes. Now add the remaining spices, curry leaves, cardamon pods and dried red chilies. Stir for 1 minute, then add the tomato and salt. Cook, stirring frequently, for 5 minutes or until the mixture begins to thicken. Transfer this mixture to the cooked beans and add more water if necessary to achieve your desired consistency. Simmer for another 5 minutes or so, stir in the lemon juice, and let stand for 5 minutes before serving. Serve hot, garnished with fresh chopped parsley or cilantro. Makes 4 to 6 servings

More mung bean dishes you are sure to enjoy from my vegetarian kitchen:
Mung Bean Paneer
Indian Sour Mung Bean Soup
Mung Bean and Coconut Milk Soup
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)

On the top of the reading stack: various cookbooks have arrived

Audio Accompaniment: Bach

My Legume Love Affair - #68

I am here with 68th edition of My Legume Love Affair. I was the host last month. As many readers will know, this event has been going since 2008. Started by lovely Susan of The Well Seasoned Cook, I have now been the administrator of this event for over a year. Thanks to everyone who took the time to share a recipe. In my opinion, you can never get enough ideas for legumes. So onto the entries.

Koshari
courtesy of Chef Mireille of East West Realm. This is Egypt's National Dish and a popular street food. This one pot dish was new to Mireille and it's a new one to me too. Pasta, lentils, chickpeas, brown rice, tomatoes, onions and spices come together here. This is certainly one powerhouse of a meal.

South of the Border Tortilla Soup
entered by Janet of The Taste Space. This delicious bowl of bliss features black beans, corn, green chiles, tomatoes, cumin and corn tortillas topped with avocado. A wonderful way to use up tortillas that are nearing the end of their shelf life. Intriguing too is that the tortillas are blended inside the soup rather than used as a topping.

Black Chana (Kala Chana)
submitted by Mamta of Light Food Desires. This recipe is her mom's and features black chickpeas, onion, tomato, garlic and plenty of my favorite Indian spices. Just my kind of dish. Certainly a classic.

Gigantes Simmered in a Garlicky Tomato Sauce (Fassoulia)
is my contribution this month. A classic Greek dish, plump gigantes are simmered in a rich and zesty tomato sauce, along with some dried herbs and paprika. This is a new favorite in my kitchen.

Cauliflower and Chickpea Patties with Chia Seeds
shared by Terry of Crumpets & co. I couldn't resist these little bites made up of chickpeas, cauliflower, chia seeds, oats and some curry powder. These patties that are quickly fried so they are crispy on the outside but soft inside are certainly packed with nutrition.

Easy Tea and Ginger Simmered Black-Eyed Peas
shared by Siri of Cooking With Siri. A delightful, easy healthy dish, black-eyed peas shine here simmered with black tea leaves, ginger, garlic, chilies and spices. Black-eyed peas are commonly thought to bring good luck if eaten on New Years, and for certain they are a lovely earthy and healthy legume.

Channa Pulao
made by Tayna of Easy and Simple Foods. Channa comes together here with rice, tomato, onion, garlic, chilies, ginger and spices. This was served with an onion raitha making it a complete and tasty meal. It's easy and straight forward to prepare too.
And now for the winner of both the Hurst bean prize and Susan's gift. Congratulations to Mireille of East West Realm.

Our guest host for MLLA #69 is Cinzia of Cindystar. For all things MLLA, visit the ongoing archive.

HOMEMADE GARAM MASALA POWDER RECIPE-PODI RECIPES

Nowadays Garam masala powder has become an important ingredient in cooking like salt & chilli powder.So i buy it every month along with other groceries without fail.But once i wanted to prepare at home and see the output.I have never thought, homemade Garam Masala Powder tastes and smells sooo good equivalent to store bought ones.Its so easy and comes out with superb flavour.As u all know,there are many varieties of Garam masala powder.People in Karnataka,Kerala,Punjab and Gujarat have their own style of making.Soon i’ll share those recipes from my friends.This is just a general version of making garam masala powder at home for beginners.I have given only limited quantity of ingredients.If u like this recipe,u can make in bulk and store it in an air tight box.Just a tsp of it would be enough to make a flavourful gravy.I tried this recipe after referring some store bought masala packets and my cookbook.I used red chillies in this recipe.So it tastes mildly spicy too.It smells & stays good for months when handled with care.U can also refrigerate but it may not be necessary.

Here is a picture of ingredients i have used in this recipe.Hope u’ll try and like this recipe .

Homemade Garam Masala Powder Recipe

How to make Garam masala powder at home - Cooking essentials

Cuisine: Indian

Category: How to's

Serves: 1/3 cup

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Dhania - 2 tbsp Cumin - 1 tbsp Pepper - 1 tbsp Cardamom - 6 nos Cinnamon - 2 long sticks (finger size) Cloves – 8 nos Fennel or aniseed – 1.5 tbsp Bay leaves - 1 no Star anise - 1 no Nutmeg - 1/2 no (Break into small pieces before roasting) Red chillies - 6 nos (adjust) Dry ginger powder - 1/4 tsp Kasuri methi - 1 tsp Caraway seeds ( black jeera) - 1/4 tsp (optional) Turmeric powder - 1 tsp Hing – 1/4 tsp Salt – as needed

METHOD

Break the nutmeg into small pieces.Pinch the red chillies.Dry roast all the ingredients given above in medium flame till u get a nice aroma without changing the color.Take care u don’t burn them.U can also roast them individually. Grind everything to a fine powder  adding salt after it cools down.No need to sieve. Store in an air tight box after it cools down completely.Use a clean spoon every time and close the box tightly after use to retain its smell.

Note

U can use a small piece of dry ginger if u don’t have its powder in hand.In that case,break the ginger into very small pieces before roasting. Grind only after all the ingredients cools down completely else small lumps may form. For variations,u can omit red chillies. U can also try adding  few stone flowers/Kalpasi and one Marati moggu for more flavor.

Technorati Tags: Homemade Garam Masala Powder recipe,How to prepare Garam masala powder at home,How to make garam masala powder,recipe Garam masala powder

Very good recipes Tags: Powders for gravies, Homemade, Garam masala powder, Indian recipes, Cooking essentials, How to's

No Croutons Required - Vegetarian Soups and Salads

It is my turn to host No Croutons Required this month. As announced back in January, we are asking for your favorite vegetarian soup or salad rather than coming up with a theme each month to make it easier for readers to participate. Thanks to everyone who has helped to make this long running event a success.

To participate:

Make a soup or salad that is suitable for vegetarians and showcase it on your blog.

Link back to this announcement and my blog as I am the host this month.

Add your post using the linky tool at the end of this post by the 20th of this month. Only one entry per blogger please.

The roundup will be posted at the end of the month.