Lisa's Kitchen | Vegetarian Recipes | Cooking Hints

No Croutons Required - Root Vegetables

The challenge for November was to make a vegetarian soup or salad with root vegetables. As usual we have received some tempting entries from across the globe. There are lots of nourishing ideas to warm a body on a chilly day. Though the choice is never an easy one, please vote for your favorite in the comment section or via email. Do note that my submission is not eligible for the vote.

Our very first entry is a hearty Butternut Chili from Joanne of Eats Well with Others. Squash, tomatoes, a whole glorious can of green chilies, vaquero beans, garlic, cumin, chili powder, ginger, red onion, red pepper and some rice vinegar come together in this especially warming bowl of goodness. Just perfect for a cold Winter day! (New York, USA)

Next up is A Happy Day Salad from Lata of Flavours and Tastes. This pretty salad is made up of cooked beet root, white radishes and carrot with some turmeric and ginger, along with mixed sprouts and some fresh coriander leaves. This delightful salad was then served with a yogurt and mint dip. So good for you and such a creative presentation too! (Accra, Ghana)

From Johanna of Green Gourmet Giraffe we have this unique and intriguing Chestnut, Carrot and Lentil Soup. Johanna was fortunate to find some lovely purple carrots which she combined with chestnuts, mushrooms, onion, garlic, puy lentils, brown rice and white wine. This thick and delightful soup is then topped with yogurt, parsley and black pepper. I'd love a bowl of this served with some crusty bread! (Melbourne, Australia)

Sadhana of A2Z Vegetarian Cuisine comes up with a refreshing and colourful Spinach, Chick Pea, Fruit & Vegetable Salad. Easy to prepare, this healthy salad consists of toasted beetroot, spinach, chickpeas, lettuce, carrots, cherry tomatoes, black grapes, radish, cucumber, orange, red pepper, walnuts and some shredded cheese. This flavourful salad is then dressed with olive oil, orange juice, lemon juice and a bit of salt and freshly ground black pepper. Serve with some almond milk for a most nourishing midday meal. (USA)

Next up is Claire of The Hungriest Hippo with a velvety Curried Parsnip & Apple Soup. This warming soup combines parsnips, apples, onion, garlic, curry powder and a splash of milk. Fruit and vegetables all in one delicious bowl of goodness! Serve with some croutons or some toasted pumpkin seeds or a swirl of creme fraiche for lunch of a light dinner. (Edinburgh, Scotland, UK)

Kirsten, who blogs at From Kirsten's Kitchen to Yours submits this unique and refreshing Shredded Jicama Salad. We are told that Jicama is indigenous to Mexico and has a texture like a water chestnut and a sweet, citrusy juice. Here it is combined with carrot, fennel, celery, lime, cayenne, salt and some olive oil. Sounds wonderful! (Los Angeles, California, USA)

Jassy of Gin and Crumpets enters the fray with this winter version of Parsnip and Apple Coleslaw. Jassy bans mayonnaise from her coleslaw and comes up with a refreshing combination of raw parsnips, red cabbage, carrots, apples and walnuts. Everything is tossed with a dressing of cider vinegar, olive oil, honey, and wholegrain mustard. For an especially filling meal, serve with crusty bread and blue cheese. (London, UK)

Rachel of Rachel's Ramblings celebrates a recovery from illness with this easy to prepare, but delightful Carrot, Split Pea & Coconut Soup. Onion, garlic, carrots, yellow split peas, creamed coconut, pepper and chili powder make for a delicious chunky soup, anytime of year. (Gloucestershire, UK)

My own submission this month is an earthy Indian-Style Beet Salad with a Yogurt Dressing. Roasted beets, with a hint of freshly ground coriander and salt are topped with yogurt, ginger and some roasted coconut. Beets are one of my favorite vegetables, and they are especially nice in salads. (London, Ontario, Canada)

Mangocheeks of Allotment 2 Kitchen submits this nourishing South Asian inspired Garam Masala Neep Soup that would be a very warming choice for frigid temperatures. Rich, creamy and filling, swede (also known as rutabaga) is simmered along with onion, garlic, red chili and garam masala. Mangocheeks suggests this belly warmer can be served with a side serving of swede crisps with some garam masala. No croutons required! (West of Scotland, UK)

Priya of Priya's Easy N Tasty Recipes is up next with her simple and creamy Onion and Leek Soup. This comforting soup is made up of sauted onions and leeks, vegetable broth, basil leaves, salt, pepper and served with cream. Sometimes quick and easy soups like this one are exactly what I crave. (Paris, France)

Sweatha of Tasty Curry Leaf enters this month with a pretty Carrot Kosumbari that is simple to make but certainly not lacking in flavour. This raw salad is made up of shredded carrots, onions, coconut, green chilies, lemon juice and coriander. It would be delightful on its own for lunch or could be served alongside rice. (Bangalore,India)

Soma of eCurry joins in again this month with some lovely Saffron and Honey Glazed Root Vegetables. This autumn dish consists of rutabaga, carrots, parsnips and onion glazed with honey and saffron and cooked further with fennel and lemon juice and garnished with parsley and thyme. This mouthwatering combination would be an ideal vegetable complement to any cold weather meal! (Texas, USA)

Cool Lassi(e) of Pan Gravy Kadai Curry serves up a Root-A-Rama Soup that was a huge hit and now a favorite. This thick soup is made up of celery root, sweet potato, ginger, garlic, a bay leaf, vegetable stock and milk and topped with caramelized red onions. Good for you and tasty too! (USA)

Swathi of Zesty South Indian Kitchen cooks up an earthy and elegant Beet, Carrot and Ginger Soup. Beets, carrot, red onion, ginger, veggie stock, pepper, Italian seasoning and cream are pureed together and then served with a dollop of yogurt and some toasted bread. Yet another example that easy to prepare doesn't mean you have to sacrifice good taste! (Texas, USA)

Our final submission is a crimson Beet Root Salad from Aqua of Served With Love. Sweet, spicy and tangy, lightly cooked beets are grated and tossed with roasted peanut powder, fresh lime juice, green chilies, coriander leaves and a wee bit of sugar. No wonder Aqua craves this one. A classic! Serve over fresh lettuce leave to impress your diners. (Singapore)

Update: Sarah of The Ordinary Vegetarian sent along her Roasted Beet and Garlic Soup in Acorn Squash Bowls but it didn't show up in in the inbox! Such a cute presentation, Sarah fills roasted squash with a soup of roasted beets and garlic, celery, carrots, onion, ginger, dill and coconut milk. This delightful creamy soup is not only impressive, but good for you too! (Aurora, Illinois, USA)

Jacqueline will be hosting the December edition of No Croutons Required. Check back at the beginning of the month for the theme.

Indian Chickpea and Pumpkin Soup

Winter squash soups are a healthy and economical way to comfort and nourish the body and soul during the long cold months ahead. Chickpeas add depth and protein to this colourful and delicious autumn pumpkin soup, enhanced with a zesty Indian seed and spice tempering that will warm and delight your guests. Serve with a whole grain for a complete and wholesome vegetarian meal.

This is my contribution to this month's My Legume Love Affair, a favored event started by Susan of The Well Seasoned Cook and hosted this month by Sra of When My Soup Came Alive.

Indian Chickpea and Pumpkin Soup

Soup:

3/4 cup dried chickpeas
4 cups water
1-inch piece cinnamon stick
1 tablespoon olive oil
4 dried whole red chilies
1 tomato, chopped
1 cup cooked pumpkin
1/2 teaspoon sea salt, or to taste

Tempering:

1 tablespoon olive oil
1 teaspoon urad dal
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon fenugreek seeds
1/2 teaspoon fennel seeds

Garnish:

1/4 cup dried coconut flakes

Rinse the chickpeas under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added.

Drain and rinse the soaked chickpeas and add to a medium saucepan. Cover with 4 cups of fresh cold water, add the cinnamon stick, and bring to a boil. Turn the heat down to low, cover, and simmer for 1 to 1/2 hours or until the chickpeas are soft and buttery. Discard the cinnamon and set aside.

Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the whole chilies, stir for 30 seconds, then add the tomatoes and cook for 5 minutes. Stir in the pumpkin and continue to cook, stirring, for another 3 or 4 minutes.

Discard the chilies. Pour in the chickpeas along with their cooking liquid, and bring the soup to a low boil. Turn the heat down to low, cover, and simmer for 10 minutes.

Remove from heat and purée the soup until smooth using a hand blender or in batches in a countertop blender. Season with salt and set aside.

To temper the soup, heat a small frying pan or saucepan over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the bottom. Toss in the tempering seeds and spices, and stir until the mustard seeds begin to pop. Remove from heat and pour the seasoning into the soup. Let sit for a few moments to let the flavours mingle before stirring into the soup.

Meanwhile, toast the coconut over low heat in a small saucepan for 10 minutes, stirring frequently, until lightly browned.

Ladle the soup into bowls and top with a scattering of toasted coconut. Serves 4.

If you liked this recipe you may also enjoy:
Toor Dal Pumpkin Soup
Spicy Peanut Pumpkin Soup
Indian Style Cream of Cauliflower Soup

On the top of the reading stack: The Land of Green Plums by Herta Muller

Audio Accompaniment: Chessa by Shuttle358

Indian-Style Beet Salad with a Yogurt Dressing

Recently I purchased a copy of Modern Spice by Monica Bhide after reading a mini review at 101 cookbooks. I have now cooked a few recipes from this delightful cookbook and what a taste experience it was. I will be having more to say about this book in the future, but for now, I will note that it has many creative Indian-fusion style dishes for vegetarians and carnivores alike.

My first choice was this earthy and healthy beetroot salad with a creamy yogurt dressing. I served it with a Wild Mushroom and Paneer Pilaf which I will be sharing with my readers soon.

This is also my contribution to this month's No Croutons Required. I am the host this month and the challenge is to come up with a vegetarian soup or salad containing your favorite root vegetables. You have until the 20th of this month to submit your entry.

Indian-Style Beet Salad with a Yogurt Dressing
Adapted from Modern Spice by Monica Bhide

4 medium beets
2 teaspoons of olive oil
1/2 teaspoon of freshly ground black pepper
1 teaspoon of sea salt
1 tablespoon of ground coriander

3/4 cup of yogurt (I used goat milk yogurt)
1/2 teaspoon of freshly grated ginger
1/2 teaspoon of sea salt

1/3 cup of roasted coconut for garnishing

The first step is to roast the beets. Wash them well and trim off the ends.

In a medium bowl, combine the olive oil, pepper, salt and coriander. Add the beets and toss well so the beets are well coated. Wrap the beets in foil in a single layer and bake in a preheated 425 degree oven until they are cooked - roughly 50 - 60 minutes. Remove from the oven, let them cool and remove the skin. Cut into wedges and arrange in a serving bowl or plate.

While the beets are cooking, dry roast the coconut in a small frying pan over medium low heat until it darkens a few shades. Set aside.

To make the dressing, whisk together the yogurt, ginger and salt in a small bowl. Spoon the dressing over the beets, toss a bit and garnish with the toasted coconut.

Serves 4.

Other beet recipes from Lisa's Vegetarian Kitchen:
Roasted Beet and Coconut Curry
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Beet and Feta Salad
Orange and Beet Soup

On the top of the reading stack: The Devil Tree by Jerzy Kosinski

Audio Accompaniment: Air Structures by Robert Fripp and Brian Eno

Pumpkin Cheesecake

I haven't been spending much time in my kitchen of late, but the recent occasion of a friend's birthday was an inspiration to come up with a pumpkin dessert. Not too rich, this will appeal to those who prefer savory treats, but also enjoy a hint of sweetness from time to time. I highly recommend using homemade pumpkin puree rather than the canned variety. Detailed instructions on how to make your own, along with photos, can be found here. Pumpkin puree also freezes well. I freeze it in one cup portions and let it thaw overnight when I plan to use it for a recipe.

Pumpkin Cheesecake (or crustless pumpkin pie)

2 cups of fresh pumpkin puree
4 large eggs (at room temperature)
1 1/2 cups of cream cheese (at room temperature)
1 1/2 teaspoons of cinnamon
1/2 teaspoon of freshly grated ginger
1/2 teaspoon of nutmeg
1/8 teaspoon of ground cloves
2 teaspoons of vanilla
2 tablespoons of brown sugar
4 tablespoons of honey
4 tablespoons of rum or kahlua

Grease a 9 inch glass pie plate generously with butter or oil.

Place all of the ingredients in a food processor and process until smooth. Pour the batter into the prepared pie plate and bake in a preheated 375 degree oven for roughly 45 minutes or until the cheesecake is set and a cake tester inserted into the middle comes out clean.

The cake can be served with freshly whipped cream or with a bit of caramel sauce drizzled over top.

More ideas for fresh pumpkin from Lisa's Kitchen:
Pumpkin Scones
Pumpkin Pie
Toor Dal Pumpkin Soup
Chickpea Pumpkin Burgers
Spiced Pumpkin Waffles

On the top of the reading stack: Penguin Classics Growth Of The Soil by Knut Hamsun

Audio Accompaniment: Hybrid by Michael Brook with Brian Eno and Daniel Lanios

No Croutons Required - The Winners for October and the Challenge for November

The votes are in and we have two winners for October's Frugal Challenge. Congratulations to both Saranya who made a unique Hawaiian Style Mixed Vegetable Soup and Nic who cooked up this lovely Green Tomato Soup.

I will be hosting the November edition of No Croutons Required. The challenge this month is to make a soup or a salad containing root vegetables. Use your favorite root vegetable or mix and match to come up with some treasured comfort food.

Split Pea and Mushroom Soup

As the icy fingers of winter start creeping up outside the window, there is often nothing so warming and comforting as a hot bowl of split pea soup. Plain and simple, or with the added flair of spices, mushrooms and fresh grated Parmesan cheese, this earthy and sweet soup is always a nice way to curl up for the season.

Split Pea and Mushroom Soup

1 cup dried green split peas
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced or crushed
2 carrots, sliced
2 celery stalks, sliced
2 jalapeño peppers, seeded and minced
1/2 teaspoon dried red chili flakes
2 1/2 cups water
2 cups vegetable stock
1 bay leaf
1/4 teaspoon dried tarragon
juice and zest from 1/2 lemon
1/2 teaspoon sea salt, or to taste
6 ounces fresh mushrooms, sliced
1/4 cup fresh grated Parmesan cheese

Rinse the split peas and soak for 2-3 hours in cold water. Drain and set aside.

Heat a large saucepan or soup pot over medium heat. When hot, toss in 1 tablespoon of the olive oil, wait a few moments, then swirl to coat the pan. Add the onion, garlic, carrots and celery, and sauté for 5 minutes or until the onion is soft. Toss in the jalapeños and red chili flakes, and sauté for one more minute.

Add the split peas, water, vegetable stock, bay leaf, tarragon and lemon zest to the pot. Raise the heat and bring to a boil, then reduce the heat to medium-low, cover, and simmer for 45 minutes or until the split peas are soft.

Meanwhile, heat another pan at medium-high heat. Add the remaining tablespoon of olive oil, swirl to coat the pan, and stir in the mushrooms. Cover and cook for 10 minutes, stirring frequently, until the mushrooms are soft and brown.

Discard the bay leaf from the soup and add the mushrooms. Remove from heat and season with lemon juice and salt. Ladle into bowls and scatter with fresh grated Parmesan cheese. Serves 4-6.

Other split pea soups you may enjoy:
Indian-Style Split Pea Soup
Green Pea Soup
Creamy Split Pea and Vegetable Soup

On the top of the reading stack: Steps by Jerzy Kosinski

Audio Accompaniment: Mark Hollis

Miso Seaweed Broth with Mushrooms and Carrots

Slowly fermented into a thick and robust paste, soybean miso added to soups is an almost ideal protein for tender tummies. And gently cooked seaweed, carrots and fresh beet green tops combine to make a vitamin and mineral packed broth that's as nourishing and easy to go down as it is fast and simple to prepare.

Miso Seaweed Broth with Mushrooms and Carrots

4 - 5 strips wakame seaweed
4 cups water
2 cups vegetable stock
6 oz. fresh white, brown or shiitake mushrooms, sliced
1-inch piece fresh ginger, minced
2 tablespoons dulse seaweed, crumbled or cut into small pieces
2 tablespoons dark miso
1 teaspoon tamari sauce, or as desired
4 carrots, grated or julienned
1 bunch fresh beet green tops, trimmed and coarsely chopped

In a small bowl, soak the wakame in 1 cup of warm water for 20 minutes. Drain, while reserving the soaking liquid. Chop the seaweed into 1 to 2 inch pieces.

Bring the reserved soaking liquid, vegetable stock and water to a boil in a large saucepan or soup pot with the mushrooms and ginger. Add the dulse, reduce the heat to medium-low, and simmer for 20 minutes.

Meanwhile, place the miso in a small bowl with a few tablespoons of warm water and mix with a fork until the miso is dissolved.

Stir the miso into the soup and season with tamari sauce as desired. Add the wakame, carrots and beet greens and simmer for 3-5 minutes or until the greens are slightly wilted.

Remove from heat and serve hot or warm. Serves 4 to 6.