Dried Cherry SconesMore scone recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
3/4 cup of whole milk
2 large eggs
3 cups of unbleached white flour (I used spelt flour)
1 tablespoon plus 1 teaspoon of baking powder
1 heaping tablespoon of sugar
1/2 teaspoon of sea salt
a sprinkle of ground nutmeg
10 tablespoons of unsalted butter, chilled and cut into cubes
1/2 cup of dried cherries
1 large egg, beaten, for glazing
Line a baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, sugar, nutmeg and salt. Cut the butter into the mixture with a pastry cutter or knife and fork until it is reduced to small crumbs. Mix in the dried cherries.
In a small bowl, beat together the milk and eggs. Make a well in the center of the dry ingredients and pour in the milk and eggs. Stir until just combined.
On a floured surface, knead the dough gently until it comes together. Carefully roll the dough into a 3/4 inch thick round. Flour a sharp cookie cutter (roughly 2 - 2 1/2 inches) and cut the scones and transfer to the prepared baking sheet leaving an inch or more between each biscuit. Gather up the remaining dough and repeat.
Brush the top of the scones with the beaten egg and bake in a preheated 400 degree oven until golden brown for about 20 minutes. Cool on the pan for a few minutes and then serve warm or at room temperature.
Yields 12 - 15 scones.
Beetroot PalyaMore beet recipes from Lisa's Vegetarian Kitchen that you are sure to enjoy:
3 medium sized beets, peeled and finely chopped
1 cup of water
1 teaspoon of sea salt
For the paste:
3/4 cup of coconut
1 inch piece of cinnamon stick
2 dried red chilies
1 teaspoon of coriander powder
1/2 teaspoon of turmeric powder
4 black peppercorns
1/2 teaspoon of cumin seeds
1 clove
For the tempering:
1 tablespoon of oil, butter, or ghee
1 teaspoon of black mustard seeds
1/2 teaspoon of asafetida
Grind together the ingredients for the paste with a bit of water.
Heat the oil in a large pot over medium heat. When hot, add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Toss in the asafetida. Now add the beetroot and fry for a few minutes. Add the paste, and the sea salt. Add the cup of water, cover and simmer for 10 - 15 minutes until the beets are tender.
Serves 3.
Tamarind ChickpeasOther recipes using tamarind you may enjoy:
2/3 cup dried chickpeas
1 tablespoon olive oil
1/2 teaspoon nigella seeds
1 1/2 teaspoons fennel seeds
1 small onion, chopped
2 medium tomatoes, chopped
4-6 green chilies, seeded and cut into thin strips
1/2 teaspoon brown sugar
1/2 teaspoon cayenne
1/2 teaspoon turmeric
1 tablespoon tamarind paste
small handful of fresh coriander leaves
8 oz. fresh spinach leaves, trimmed
plain whole fat yogurt for dressing
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 fresh cold water and bring to a boil. Turn the heat down to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft and buttery. Drain and set aside.
Wipe the saucepan dry and set over medium heat. When the pan is hot again, add the olive oil, wait a moment or two, then swirl to coat the pan. Toss in the nigella and fennel seeds, stir once, then add the onion. Cook for 6-8 minutes, stirring frequently, until the onion is translucent and starting to brown at the edges.
Stir in the tomatoes, half of the green chilies, sugar, cayenne and turmeric. Bring to a low boil, then reduce the heat to medium low and simmer for 10 minutes to let the tomatoes reduce. Now stir in the chickpeas, tamarind paste and coriander, then the spinach. Simmer for 3-4 minutes or until the spinach is just wilted.
Remove from heat and serve on Indian flatbreads or on a bed of white rice, dressed with a few spoonfuls of plain yogurt and the remainder of the fresh green chilies. Serves 4.
Apple Muffins with Sour Cream, Dried Apricots and Crushed PistachiosMore muffin recipes you will enjoy from Lisa's Kitchen:
Streusel Topping:
1/3 cup of brown sugar
1/3 cup of unbleached white flour or spelt flour
4 tablespoons of cold unsalted butter
2 cups of spelt flour or unbleached white flour
1/2 cup of sugar
1 tablespoon of baking powder
3/4 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground allspice
1/4 teaspoon of ground cloves
1/4 teaspoon of sea salt
1/2 cup of roughly chopped, unsalted, pistachio nuts (a mortal and pestle works well)
3 tablespoons of finely chopped dried apricots
2 large eggs
4 tablespoons of melted butter
1 1/2 cups of sour cream
2 cups of apples, peeled and sliced
Grease 12 standard sized muffin cups.
To prepare the streusel topping, in a small bowl, combine the sugar and flour. Cut the butter in with a pastry cutter or knife and fork until the butter resembles small crumbs. Set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, salt, pistachios and apricots. In a medium bowl, whisk together the eggs, butter and sour cream. Make a well in the center of the dry ingredients and then stir in the egg mixture and chopped apples, and stir until just combined.
Transfer the mixture to the prepared muffin cups and top with the streusel mixture. Bake in a preheated 375 degree oven until the muffins are nicely browned and a cake tester comes out clean, about 20 - 25 minutes. Leave the muffins in the pan for 5 minutes, transfer to a wire rack and serve warm or at room temperature.
Penne Pasta with Ricotta, Parmesan and TomatoesMore pasta recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
1 pound (450 grams) of penne pasta
2 tablespoons of olive oil
2 - 3 cloves of garlic, finely minced
2 hot green or red peppers, finely minced (or a teaspoon of crushed red chili flakes)
a dash of asafetida (optional)
a dash of cayenne pepper
2 large tomatoes, finely chopped
1/2 cup of cherry tomatoes, finely chopped
1 cup of sun-dried tomatoes, soaked in hot water for 20 minutes and finely chopped (squeeze out excess liquid but reserve the soaking water
14 grams of dried mushrooms (oyster and / or portobello), soaked in hot water for 20 minutes and chopped
1 cup of ricotta cheese
1/2 cup of Parmesan cheese, grated
a scoop of sour cream (optional)
1/4 - 1/2 cup of pitted black olives, roughly chopped
2 tablespoons of fresh basil, chopped
sea salt and freshly cracked black pepper to taste
Heat the oil in a large pot over medium low heat. When hot, toss in the garlic, hot chilies, asafetida (if using) and garlic. Stir and fry for a few minutes. Now add all of the tomatoes to the pot, along with the dried mushrooms, increase the heat to medium and simmer for roughly 10 - 15 minutes. Add some of the reserved soaking water from the sun-dried tomatoes to reach your desired consistency.
While the tomatoes are cooking, bring a large of salted water to a boil and then add the pasta. Cook until the pasta is just tender. Drain well.
Mash or blend the tomatoes together with a hand blender or food processor. Add the pasta to the sauce, adding more water if it is too thick for your liking. Remove the pot from the hot element and stir in the ricotta, Parmesan, olives and fresh basil. Add a dollop of sour cream to the pot if desired, along with salt and pepper and gently stir until well combined.
Yields 6 generous servings.
Paneer Cheese Cubes with Chickpea Flour and Spices - (Besan Paneer)More paneer dishes from Lisa's Vegetarian Kitchen:
400 grams of paneer cheese, (homemade or store-bought) cut into 1 inch cubes
2 tablespoons of ghee, or a mixture of butter and oil
1 teaspoon of cumin seeds
1 inch piece of ginger, peeled and finely chopped
3 green chilies, seeded and finely chopped
3 tablespoons of dried fenugreek leaves
1 teaspoon of amchoor powder
1/2 teaspoon of cayenne
1/2 teaspoon of ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of red pepper flakes
1/2 teaspoon of turmeric
1 teaspoon of sea salt
3 tablespoons of chickpea flour
a generous handful of fresh parsley or cilantro, chopped
Cut the paneer cheese into 1 inch pieces and set aside.
Heat the ghee, or butter and oil in a wok or large frying pan over medium heat. When hot, add the cumin seeds and stir and fry for a minute. Now add the ginger, ground cumin, green chilies, fenugreek leaves, amchoor powder, cayenne, coriander, red pepper flakes, turmeric and salt. Stir and fry for a few minutes. Add the paneer cubes to the pan and cook, turning the cheese every minute or so until lightly browned. Sprinkle the chickpea flour over the paneer and stir to coat. Cook for another 5 minutes, flipping the cheese often, making sure to incorporate the chickpea flour evenly. Transfer to a serving dish and serve warm.
Serves 4 - 6.
Black-Eyed Peas with Tomatoes and SpicesMore Black-Eyed Pea dishes from Lisa's Vegetarian Kitchen:
1 cup of black-eyed peas, soaked overnight with enough water to cover
1 teaspoon of sea salt
1 teaspoon of turmeric
2 cups of water
1 tablespoon of ghee, butter or oil
1/2 teaspoon of asafetida
1/2 teaspoon of cumin seeds
1/2 teaspoon of chili powder
dash of cayenne pepper
3 medium sized tomatoes, finely chopped
1 inch piece of ginger, peeled and grated or finely chopped
3 green chilies, seeded and finely chopped
1/2 teaspoon of garam masala
small handful of fresh cilantro or parsley, finely chopped
Drain the peas and transfer to a medium large pot along with 2 cups of water and the turmeric. Bring to a boil, reduce the heat to medium low and cover and simmer for 40 minutes or until the beans are tender.
In the meantime, heat the oil in a frying pan over medium heat. When hot, add the asafetida, cumin seeds, chili powder, tomatoes, ginger, cayenne, green chillies and simmer until you have a think sauce. Add to the cooked beans along with the garam masala, cilantro or parsley and salt. Simmer for another 10 - 15 minutes to blend the flavors.
Serves 4-6.
Mushroom Cheddar Cheese ToastsMore appetizers from Lisa's Kitchen you might like to try:
1 loaf of ciabatta bread, cut into roughly 1 inch slices
5 cremini or 3 portobello mushrooms, cut into small pieces
14 grams of dried mushrooms, soaked in hot water for 20 minutes and cut into small pieces
2 jalapeno peppers, seeded and finely chopped
unsalted softened butter
2/3 cup of extra old cheddar cheese
sea salt and freshly cracked black pepper to taste
red chili flakes
Line a baking sheet with parchment paper. Arrange the bread slices on the sheet.
Spread some butter on each piece of sliced bread. Sprinkle the mushrooms and jalapeno peppers over the bread and top with cheddar cheese, sprinkle with some salt, black pepper and hot chili flakes.
Bake in a preheated 350 degree oven for roughly 10 minutes, or until golden brown.
Tamarind Potatoes with SpicesMore potato dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
6 medium sized potatoes, roasted for 40 - 50 minutes in a preheated 425 degree oven, peeled and chopped into roughly 1 inch pieces
2 tablespoons of ghee, butter or oil
1/2 teaspoon of asafetida
1 teaspoon of cumin seeds
1/2 teaspoon of fenugreek seeds
1/4 teaspoon of fennel seeds
4 dried red chilies, broken into bits
1 tablespoon of tamarind, soaked in hot water for 30 minutes, mashed and drained in a strainer - reserve the soaking water
3 teaspoons of ground coriander
1 teaspoon of red chili powder
dash of cayenne
1/2 teaspoon of garam masala
1/2 teaspoon of chat masala
1/2 teaspoon of dried mint
small handful of fresh cilantro or parsley, finely chopped
1 teaspoon of sea salt
Heat the ghee or oil in a wok or large frying pan over medium heat. When hot, toss in the asafetida, cumin seeds, fenugreek seeds, fennel seeds, red chilies and a few tablespoons of tamarind water. Stir and fry for a minute or so. Add the chopped potatoes to the pan and stir well.
Now add the ground coriander, chili powder, garam masala, chat masala, mint, cayenne, salt and fresh coriander or parsley. Stir and cook on medium low heat for 5 - 10 minutes. Flip the potatoes occasionally.
Serves 4.
Vegetarian Refried BeansMore Mexican recipes from Lisa's Kitchen:
2/3 cup of dried pinto beans
2/3 cup of black beans
1 small piece of fresh ginger, finely diced (or 1/2 teaspoon of powered ginger)
2 - 3 small chilli peppers or jalapenos, finely diced
1 large tomato, finely diced
splash of hot sauce
1/2 teaspoon of cayenne pepper
1 teaspoon of ground cumin
1 - 2 teaspoons of hot chili powder
1/2 teaspoon of paprika
dash of asafetida
1/2 teaspoon of sea salt
oil or butter for frying
1 medium onion, finely chopped (or a few shallots, finely chopped)
1/2 cup - 3/4 cup of corn, fresh or frozen
Soak the pinto beans and black beans overnight in water. Drain and transfer to a large pot with enough water to cover, bring the beans to a boil, reduce the heat to low, cover and simmer the beans for about an hour, or until very soft. Drain and transfer to a large bowl.
Put the tomato, ginger, hot peppers, hot sauce, spices and salt in a small saucepan. Simmer over medium-low heat for about 15 minutes or until the tomato mixture begins to thicken.
Heat a couple of tablespoons of oil in a cast iron skillet or large frying pan over medium heat. When hot, fry the onions for a few minutes. Next add the beans a few tablespoons at a time. Use a fork to crush the beans. Alternately, you can mash the beans with a potato masher and then transfer to the pan.
Once all of the beans have been added to the pan and mashed, add the tomato mixture and corn to the beans. Fry the beans until they begin to dry out and brown a bit - about 10 to 15 minutes.
Serves 4 - 6.
by Vidhu Mittal
