No Croutons Required ... The Winner for September

The challenge for September was to come up with a vegetarian soup or salad consisting of ingredients grown in your own garden. As usual, we received lots of tempting entries and this month the most popular dish was Janet's of The Taste Space with this divine Thai Coconut and Corn Stew that I will most definitely be trying soon. Some of my most favorite flavors are combined in this lovely bowl of goodness - just perfect as the cold weather sets in here in Canada. Congratulations to Janet who has submitted many successful entries for NCR. Her blog is a most valuable resource.

Jacqueline of Tinned Tomatoes will be hosting the October edition of No Croutons Required. The challenge this month is to come up with a vegetarian soup or salad featuring squash.

Healthy Appetizers for House Party Gaming Nights

Well, I am not a gambler (though I know the grim reaper is waiting for us all and life is always a gamble), but casino games, when enjoyed responsibly, can be a good distraction from the daily trials of life.

Here I suggest some non-greasy, healthy and filling bite-sized appetizers and snacks to enjoy with your friends when you get together for a semi-formal poker-themed house party of fun and games. Indeed, any gathering of a night of socializing and enjoying a game of cards can only be enhanced by serving these crowd pleasers.

This first snack is one that is hard to resist. These spicy delights contain my favorite trio of sun-dried tomatoes, goat cheese and olives. The earthy mushrooms are complimented perfectly by the sharp and tart flavours of the stuffing. If you are a mushroom fan like I am, you will find yourself reaching for more. This recipe can of course be increased in quantity depending on the number of participants attending your event.

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

8 - 10 large button mushrooms
1 tablespoon of butter
2 teaspoons of olive oil
1/3 cup of sun-dried tomatoes
1 shallot, finely chopped
1 large jalapeno pepper, finely chopped
1/2 teaspoon of cayenne
1/2 teaspoon of paprika
1/4 teaaspoon of saffron
2 tablespoons of fresh parsley, finely chopped
1 teaspoon of lemon juice
1/4 cup of kalamata olives, pitted and finely chopped
1/4 - 1/3 cup of goat cheese

Soak the sun-dried tomatoes in hot water for 20 minutes. Chop the soaked tomatoes into small bits and set aside.

Wipe the mushrooms with a damp cloth. Carefully scoop out the stems using a knife and small spoon. Chop the stems into very fine bits and set aside.

Heat the butter in a large frying pan over medium high heat. When hot, add the mushroom caps to the pan and saute them for a few minutes, flipping often, until they begin to brown. Remove from pan and again set aside.

Reduce the heat to medium, add the olive oil to the pan and then toss in the shallots. Stir and fry for a minute or two, and then add the chopped stems and jalapenos. Saute, stirring frequently, for about five minutes. Now add the sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsley, salt and pepper. Cook for another minute and transfer the mixture to a small bowl. Stir in the goat cheese and olives and stir until everything is well combined.

Spoon the filling into the mushroom caps.

Coat the bottom of a baking pan with a bit of olive oil. Transfer the stuffed mushrooms to the pan. Bake in a preheat 350 degree oven for roughly 10 minutes. Garnish with a bit of fresh parsley if desired.

My next suggestion for your event are these delightful little airy puffs that can be served with a red pepper dip, such as Spicy Red Pepper Hummus, or just on their own, as I enjoyed them. Again, the recipe can be increased in quantity to suit your needs. These little nibbles are hard to resist.

Smoked Gouda Gougeres

1 cup of water
1/4 cup of unsalted butter
1/2 teaspoon of sea salt
1 cup of unbleached white flour
1 teaspoon of cumin
1 teaspoon of paprika
dash of cayenne
4 eggs
2 tablespoons of fresh chives, finely chopped
1 tablespoon of fresh thyme, finely chopped
2 cups of smoked Gouda cheese, or black pepper Gouda

Line two baking sheets with parchment paper.

In a medium sauce pan, bring the water, butter and salt to a boil over high heat. Immediately add the flour, paprika, cumin, and cayenne, reduce the heat to low and stir until the mixture forms into a smooth ball that separates from the sides of the pan - roughly 1 minute.

Remove the pan from the heat and beat with a wooden spoon for a few minutes.

Now add 1 egg and the chopped herbs to the pot. Beat until thoroughly blended and repeat, adding 1 egg at a time. Add the cheese to the pot in small handfuls, stirring in between additions.

Drop the mixture in rounded tablespoon portions onto the prepared baking sheets, leaving roughly an inch between each puff.

Bake in a preheated 400 degree oven for 10 minutes. Reduce the heat to 350 degrees and bake for an additional 20 minutes, or until the puffs are golden brown. Cool slightly on a wire rack and serve warm.

Makes approximately 35 - 40 cheese puffs.

For those unfamiliar with the term, gougeres are a savory French-style cheese puff that is often made with Gruyère cheese, and sometimes stuffed with other ingredients. Any flavourful cheese can be used. I decided to try the recipe with smoked Gouda, but feel free to substitute Gruyère, aged sharp cheddar, or goat cheese.

Other appetizers and crowd pleasers you are sure to enjoy:
Goat Cheese Olive Balls
Chocolate Nut Butter No Bake Fudge
Cocoa Fruit Treats

On the top of the reading stack: The Cat's Table by Michael Ondaatje

Audio Accompaniment: Trentemoller

Dry Cooked Mung Beans

Indian cooks are in for a treat if you obtain a copy of 1000 Indian Recipes by Neelam Batra. Though the book is not strictly vegetarian, you won't be disappointed as there is a wide range of recipes perfectly suited to cooks that wish to avoid meat and fish. A refreshing dish consisting of raw tomatoes, onions and green chilies, serve as a salad or topped with a green chutney and sprinkled with some chat masala. Tangy and spicy and perfect with a bed of buttered rice and some Indian flatbreads.

This is also my submission to My Legume Love Affair, a very popular monthly event started by lovely Susan of The Well Seasoned Cook. This month Cathy of What Would Cathy Eat is the host.

Dry Cooked Mung Beans
Adapted from 1000 Indian Recipes by Neelam Batra

1 cup of whole mung beans, rinsed and soaked in water for 2 - 3 hours
2 1/2 cups of water
1/2 teaspoon of turmeric
sea salt to taste
a generous 1/2 teaspoon of mango powder (amchoor)
3 tablespoons of fresh cilantro or parsley, finely chopped
1 large tomato, finely chopped
1 small onion, finely chopped
3 green chilies or jalapenos, seeded and minced
6 mushrooms, sliced
2 tablespoons of oil or ghee
1 teaspoon of cumin seeds
1/2 teaspoon of asafoetida
1 tablespoon of ground coriander
1/2 teaspoon of cayenne
1/2 teaspoon of paprika
chat masala, if desired

Soak the mung beans for two to three hours in enough water to cover. Drain and transfer to heavy medium sized pan along with 2 1/2 cups of water, turmeric and sea salt. Bring to a boil, cover and simmer over medium low heat until the dal is tender and the water is absorbed. This will take roughly 30 minutes, depending on how fresh your legumes are.

While the beans are cooking, heat a few teaspoons of oil over medium high heat in a small frying pan. When hot, add the mushrooms and stir and fry until nicely browned.

Now mix in the mango powder and cilantro into the dal and transfer to a serving dish. Add the tomato, onion and green chilies and mix gently with a fork. Stir in the mushrooms.

In a small sauce pan, heat a few teaspoons of oil or ghee over medium heat and when hot, toss in the cumin seeds. Stir and fry for a few minutes and add the ground coriander, cayenne and asafoetida. Stir and fry for a minute and pour over the dal dish.

Yields 4 - 6 servings. Serve with a bed of buttered and peppered rice.

More mung bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Basic Home -Style Chila
Mustard Mung Beans
Mung Bean Paneer
Mung Beans with Mixed Vegetables

On the top of the reading stack: cookbooks

Audio Accompaniment: Steve Roach

Eat Vegan on $4 a Day and a Giveaway

I am an ovo-lacto-vegetarian but that does not mean that I don't enjoy a cleansing and balanced vegan meal a few times a week. I recently received a complimentary copy of Ellen Jaffe Jones' Eat Vegan on $4 a Day per person. As food prices rise, it is the time to get smart and be a budget conscious shopper. Obviously the first step is to avoid processed foods, as well as packaged and canned foods as much as possible. It is also important to eat a variety of legumes, whole grains, vegetables and fruit. So many tips for saving money and your health are provided in this cookbook.

Ms. Jones also asks something in return - "Promise me that the next time you see a news story about how people on tight budgets can only afford processed or fast foods, you will contact the station and let them know how wrong they are. Tell them Au Contraire! Let me show you a different way."


I am absolutely smitten with the array of healthy and easy to prepare recipes. Weekly menu plans, breakfasts, soups, salads and dressings, lovely entrees, spreads and sides, and guilt-free desserts and snacks. These innovative recipes from around the globe are such a bargain if you follow these tips: plan your grocery list and use your head, don't go shopping when your belly is growling, check unit prices, buy in bulk but make sure you are getting the best price, stock up on staples that won't spoil when you can find them at a good price, be aware of prominently displayed foods as grocery stores tend to put the most expensive items at eye level and at the front of the store, and buy local if possible or better yet grow your own when the season is right.

I am also pleased to offer my Canadian and US readers a chance to win a copy of this budget-conscious book. Leave a comment on this post and if you don't have a blog be sure to leave your email address so I can contact you should you be the lucky winner. The giveaway will run until the 10th of October. I will email the winners after a random draw.

The first dish I tried from this cookbook was a Save-Cash Quinoa Loaf. Full of healthy grains, chickpeas and veggies, this hearty loaf is just delicious served with some salsa, hot sauce or ketchup. Ms. Jones tells us that any leftover slices go well in a sandwich or stuffed into pita breads. I found serving a spicy vegetable dish alongside the loaf was especially satisfying.

Quinoa Loaf

Adapted from Eat Vegan on $4 a Day

8 ounces of fresh mushrooms, sliced
2/3 cup of dried chickpeas, soaked overnight in enough water to cover
3/4 cups of rolled oats, soaked overnight in 1 cup of water
2/3 cups of quinoa, soaked overnight in 1 1/3 cups of water
1 cup of frozen peas
1/2 cup of parsley
1 tablespoon of fresh thyme, minced
10 sun-dried tomatoes, soaked in hot water for 40 - 60 minutes, drained and finely chopped
1/2 ounce of dried mushrooms (I used morels), soaked in hot water for 30 minutes, drained and chopped
1 small red onion, finely chopped
2 jalapenos, finely chopped
dash of cayenne
dash of cumin
sea salt and freshly cracked black pepper to taste

Oil an 8 inch loaf pan with olive oil.

Drain the chickpeas, transfer to a medium pot, bring to a boil and cover and simmer until the beans are tender - roughly 1 hour. Drain and set aside.

Bring the quinoa to a boil, cover and simmer and cook until the water is absorbed - roughly 15 minute - 20 minutes.

In a wok or skillet, combine a tablespoon of water with the fresh mushrooms over medium-high heat. Stir occasionally for roughly 8 minutes. Add two more tablespoons of water and when it evaporates, remove the mushrooms from the heat and transfer to a large bowl.

In a food processor, pulse together the beans and undrained oats. Stir into the bowl with the mushrooms, along with the quinoa, peas, parsley, thyme, sun-dried tomatoes, dried mushrooms, jalapenos, onion, cumin, cayenne and salt and pepper and stir well to combine. Transfer the mixture to the prepared pan and evenly spread it out. Bake in a preheated 350° oven for 1 hour, or until firm and golden. Let the loaf cool for about 10 - 15 minutes and slice and serve.

Serves 6 - 8.

More savory loaf recipes from Lisa's Vegetarian Kitchen:
Spicy Lentil Quinoa Nut Loaf
Mushroom Nut Roast in Puff Pastry
Classic Cornbread

On the top of the reading stack: cookbooks

Audio Accompaniment: The Be Good Tanyas

Basic Fresh Salsa

Homemade uncooked salsas can't be beat for fresh and vibrant taste and colour, and they're so simple to whip up that a new batch takes hardly more time than you would spend choosing from an assortment of store-bought varieties. I love to have it on hand for a late-night snack with tortilla chips or to dress up my morning eggs.

The basic ingredients listed below can be pulsed in a small food processor to any desired consistency, or simply chopped finely and mixed by hand for an extra chunky salsa, or finished off with any number of additional ingredients for which I've provided a sample below. If you like an extra kick, add another jalapeño or experiment with hotter peppers like habaneros. You almost can't go wrong playing around with these ideas to make the fresh salsa of your own tastes. I hope you enjoy both the process and the results!

Basic Fresh Salsa

2 medium tomatoes
2 jalapeño peppers
2 green onions, trimmed
1/4 cup fresh cilantro leaves
juice of 2 limes

Optional ingredients:

1/2 teaspoon sea salt, or to taste
1/4 teaspoon ground cumin, or to taste
1 garlic clove
1/2 cup fresh or frozen corn kernels
1/2 cup refried beans

Other salsas and Mexican dips you may enjoy:
Simple Salsa
Guacamole
Black-Eyed Pea Salsa
Corn and Pinto Bean Dip
Hot Green Chili Sauce

On the top of the reading stack: Eat Vegan on $4 a Day: A Game Plan for the Budget Conscious Cook by Ellen Jaffe Jones

Audio accompaniment: Trentemoller - African People (Jokke Ilsoe Remix)

No Croutons Required - Garden Harvest

The challenge for September was to come to come up with a soup or salad featuring vegetables, herbs and fruit harvested in your garden. The choice was up to the chef. There is always such an abundance of produce in the fall and so many creative ideas to make your tummy happy and nourished. A big thanks to all who cooked up a dish and sent it to us. We received some tempting entries as usual and of course the choice won't be easy, but please do vote for your favorite recipe in the comment section or via email. Please note that my submission is not eligible for voting.

Our first entry is from Michelle of Food, Football and a Baby. The Courgettes in her garden are growing like crazy and even sharing them with the neighbors, she can't keep up with her garden crop. This inspired dish, Cumin Spiced Courgette, is a true delight combined with courgettes, onion, tomato, cumin, freshly cracked ground pepper, ginger, chili flakes, olive oil and fresh coriander. A delicately spiced stir fry and easy to prepare and a perfect side. Michelle also made some preserved pickles for the winter. (Edmonton, AB, Canada)

Next up is Lisa of Allergy-Free Vintage Cookery with this mouthwatering Hidden Zucchini Soup. Strong flavors and lovely contrasting colours, this soup is made up of zucchini, potatoes, garlic, vegetable broth, green onions, fresh mint, cumin and garnished with cooked diced beets after the soup is pureed. Even her three sons who are not fond of zucchini enjoyed the soup. Another perfect way to incorporate this healthy vegetable into your meals. ( Massachusetts, United States)

A good season this year for abundant crops of zucchini, Susan of Holly Grove Kitchen offers up this Courgette and Runner Bean Soup consisting of onion, courgettes, garlic, french and runner beans, cumin, a broth mix of dried pulses including peas, pearl barley, lentils, vegetable broth and curry paste. Blend and serve with garlic ciabatta and you will have a most enjoyable meal. (Shropshire, UK)

My submission this month is a Summer Chickpea Salad. Refreshing and full of flavor, this salad is perfect for warm days and goes well with Jasmine rice. Chickpeas, grape tomatoes, yellow or orange peppers, jalapeño peppers, fresh basil leaves, fresh mint leaves, feta cheese and kalamata olives are dressed with fresh lemon juice, olive oil, sea salt and freshly cracked black pepper. Certainly a staple in my kitchen when I want a quick but nourishing meal. (London, Ontario, Canada)

C of Cakes, Crumbs and Cooking may have more weeds than produce, but she does have some lovely herbs that are growing well. Rosemary is the star ingredient in this Roast Butternut Squash and Rosemary Soup with Chilli and Cinnamon. A focus on local ingredients, this pureed soup is a treat in a bowl with roasted butternut squash, red onion, rosemary, olive oil, vegetable stock, cinnamon and dried chillies. Served with bread, this is just perfect as the temperature cools down as we approach the fall. (Northwest England, UK)

Mango Cheeks of Allotment 2 Kitchen uses sage from her garden plot and comes up with this warming Lentil and Sage Soup that is easy to prepare, making it a good meal for a busy week. I couldn't resist a bowl of this soup consisting of yellow split peas, vegetable stock, fried onions and garlic, infused with sage and seasoned with salt and pepper. She served her soup with some cute savory "frog" biscuits. (West of Scotland, UK)

Johanna of Green Gourmet Giraffe tells us her garden is a symbol of hope. Following a delightful meal of tacos and rice, the next night she made a flavorful Creamy Cauliflower and Walnut Soup. Red onion, celery, carrot, cauliflower, stock made with fresh herbs from her garden, tofu, nutritional yeast flakes, walnuts, lemon juice from her garden tree, miso and salsa. No croutons were required, but she added some. Other options to consider are golden syrup, black pepper and smoked paprika to serve. I could eat this for lunch right now. (Melbourne, Australia)

Graziana of Erbe in Cucina incorporates some produce from her rooftop garden in this Rice Salad with Fried Vegetables. Carrots, green beans, peas and broccoli are cooked with rice and then seasoned with fried eggplant and zucchini, raw peppers, tomatoes and a few tablespoons of oil. This colorful combination of ingredients would go well with any meal and we all know vegetables are an important component of dinner. (Acireale (CT), Sicily, Italy)

Janet of The Taste Space creates this mouthwatering Thai Coconut and Corn Stew that would grace any table. Fried onion, garlic, fresh ginger, coriander seeds, salt and red pepper flakes are added with lemongrass, corn, veggie stock and coconut milk. The lemongrass is removed, the soup briefly pureed, and then the lemongrass is added again, along with more corn and red bell pepper. Stir in some lime juice and lime zest and garnish with cilantro. I will for sure be making this wholesome soup. (Toronto, Ontario, Canada)

Liz of Suburban Tomato has an abundance of watercress that is threatening to take over her garden and instead of making yet another salad, she decided to come up with this healthy and fresh European Watercress Soup. The goodness of watercress is combined with onion, celery, leeks, potatoes, vegetable stock, cream and seasoned with salt and pepper. A thicker version of this pureed soup we are told would be a fabulous sauce for pumpkin gnocchi or pumpkin ravioli. (Melbourne, Australia)

Valerie of City Life Eats comes up with another lunch box meal that is nourishing and balanced. Here we have a Black Bean and Quinoa Salad. Served as a side, or a main course if you please, this delightful salad is made up of black beans, quinoa, fresh lime juice, scallions and herbs such as cilantro and basil. Gluten-Free, Vegan, Soy-Free, Nut-Free and Oil-Free, this recipe is perfect for those who have dietary restrictions. (Washington, DC, United States)

Our last entry is from Janice of Farmersgirl Kitchen. Fierce winds and non-stop rain, yet her little courgette plants perked up and she made this lovely Courgette Salad with Radish. Thin strips from the courgettes and finely sliced radishes, and dressed with Champagne vinegar, olive oil, honey, Colman's mustard powder and some salt and pepper. Sweet and sour and so tempting. (UK)

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

Pesto and Egg Potato Salad

I have shelves full of cookbooks, but a special favorite must be Plenty by Yotam Ottolenghi. A delightful and thoughtful gift from my dear friend Susan of The Well Seasoned Cook. Completely vegetarian, these innovative recipes are accompanied by drop dead gorgeous photos. It is one of those treasures that travels to the kitchen and back to the coffee table for browsing and reading. Stunning photographs, innovative recipes, informative and a must have for vegetarian cooks. A pure pleasure to have access to this astounding book.

The author tells us he has divided the chapters in "a quite unsystematic way". Beginning with one of his favorite ingredients, he elaborates on a dish and enhances it. Though not a vegetarian himself, he is a master in his kitchen. Root vegetables, mushrooms, onions, squash, peppers, brassicas, eggplant, greens, tomatoes, pulses, grains, pasta and fruit and cheese and some most tempting egg dishes. I have bookmarked so many and can't wait to try more of these creative and nourishing recipes.

Pesto and Egg Potato Salad
Adapted from "Plenty" by Yotam Ottolenghi

6 large eggs
1 cup of frozen peas
2 pounds of baby potatoes
1 cup of fresh basil leaves
generous half cup of fresh parsley (reserve some for garnishing)
1/3 cup of dry roasted pine nuts
2/3 cup of grated Parmesan cheese
2 garlic cloves, minced or crushed
1 cup of fine olive oil
1 teaspoon of balsamic vinegar
1/2 cup of fresh mint, finely chopped
sea salt and freshly cracked black pepper to taste

Place the eggs in a large pot, cover with water, bring to a boil and simmer for a few minutes. Let sit for 10 - 15 minutes and the transfer to a bowl of ice water. Peel and set aside.

Roast the potatoes in a 400 degree oven until fork tender.

In a small pot, boil the peas for a few minutes. Drain and set aside.

In a food processor, pulse together the basil, parsley, pine nuts, Parmesan and garlic. Gradually add the oil until you have a fairly thick paste, adding enough oil to achieve your desired consistency. Transfer to a large bowl.

When the potatoes are done and cool enough to handle, cut them in half and add to the bowl with the pesto, along with the vinegar, peas and mint. Toss and season with salt and pepper. Cut the eggs in half and gently fold into the salad and garnish with parsley.

More potato recipes you may enjoy from Lisa's Vegetarian Kitchen:
Tamarind Potatoes
Cheese Potato Puff with Dried Mushrooms
Mixed Vegetable Curry - Sabzi Bhaji
Mexican-Style Potato Salad With Avocado and Jalapeño

On the top of the reading stack: The Siberian Curse by Fiona Hill

Audio Accompaniment: Andreas Tilliander

A Blogger Contest for Cookie Lovers

I was recently invited to participate in a cookie challenge. I don't eat a lot of sweets, but my rum balls are simply divine. I usually make them for a Christmas treat, but they are perfect anytime of year. Anyone who has tried them can't stop eating them until they are stuffed.

Entries are due by the end of September. Entries are judged on taste, ease of preparation, appearance, and must be an original recipe from bloggers. You can enter your cookie creations here.

Here is my entry to the contest. Somewhat like truffles, only stronger in taste because of the rum. Yum! I suggest you use a nice dark Jamaican rum for this recipe. If you want to include crushed nuts, substitute 1 cup of the wafers for 1 cup of nuts, such as hazelnuts.

Best Ever Rum Balls

1/2 cup dark chocolate
1/2 cup of milk chocolate
1/2 cup of icing sugar
3 tablespoons of corn syrup
3 cups of vanilla wafers, crushed into crumbs
1/4 teaspoon of salt
2 teaspoons of vanilla
1/3 - 1/2 cup of dark rum
powdered sugar, rice flour, cocoa for coating

In a heavy pot, melt the chocolate on low heat. Remove from the heat and stir in the icing sugar and corn syrup. Beat in the vanilla wafers (and nuts if you are using them). Next stir in the salt, vanilla and rum until well combined. Refrigerate the mixture until firm.

Roll the mixture into small 1 inch balls. Roll in the coatings of your choice. I like cocoa and rice flour.

Makes roughly 3 dozen rum balls.

Green Pea Curry

Frozen peas work well in a pinch, but when the fresh peas in their cozy pods are in abundance, it is more than worth the effort of shelling them. Planning a nice meal for my best friend Basil, who looked after my kitty while I was away, I wanted to make something rather special and nourishing. He did get to try my Home -Style Chila (no luck finding anything like it in London Indian restaurants) and then on the weekend I treated him to this wholesome pea curry, along with a mixed dal and a bed of buttered and pepper rice.

Once again, I consulted my copy of Sukham Ayu by Jigyasa Giri and Pratibha Jain. I have so many bookmarked recipes to try and as I mentioned in a previous post, my curious mind wants to learn more about vegetarian Ayurvedic cooking and philosophy. The ingredients for the recipes are easily obtained, especially if you have access to an Indian grocery store. This is surely an ideal book for home cooks and those wishing to learn more about the exquisite flavours of Indian cuisine and the healing properties that provide a proper balance for vegetarians.

Green Pea Curry

Adapted from Sukham Ayu

2 cups of fresh, shelled green peas, boiled for a few minutes
1/2 teaspoon of turmeric
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 teaspoon of chili pepper
1/2 teaspoon of cayenne

1 - 2 tablespoons of fresh mint, finely chopped
sea salt to taste
fresh coriander or parsley for garnish
1/2 teaspoon of garam masala for garnish

For the paste:

1 small onion, chopped
2 cloves of garlic, minced
1 inch piece of ginger, peeled and chopped
2 red chilies, seeded and chopped
2 - 3 tablespoons of coconut
1 tablespoon of pumpkin seeds or sunflower seeds

Begin by making the paste. Heat 1 teaspoon of ghee, butter or oil in a wok or a heavy bottom pot over medium heat. When hot, add the onions, garlic, ginger, red chilies and seeds. Saute for a few minutes and remove from the heat. Grind or blend into a fine paste along with the coconut with a little bit of water.

In the same wok or pot, heat a few teaspoons of ghee, butter or oil over medium low heat. Add the paste to the pan, reduce the heat to medium low and stir and fry for a few minutes. Now add the turmeric, coriander, cumin, chili powder and cayenne and stir and fry for another few minutes.

Add the boiled peas to the pan, along with the mint leaves, salt and 3/4 - 1 cup of warm water, depending on the desired consistency you wish to achieve. Cover and simmer over medium low heat for 5 - 10 minutes. Garnish with fresh herbs and a sprinkle of garam masala.

Serves 4 -6

More recipes with peas that you may enjoy from Lisa's Vegetarian Kitchen:
Warm Baby Potato and Pea Salad
Mung and Azuki Beans with Fresh Peas and Spices
Baby Artichokes and Peas
Rice with Paneer and Peas

On the top of the reading stack: Arguably: Selected Essays by Christopher Hitchens

Audio Accompaniment: Vladislav Delay

Quinoa Salad

This is another ideal salad for late summer hot weather and fulfilling enough for a chilly fall meal. Quinoa is as versatile as rice, light and fluffy with a delightful nutty flavour. Quinoa cooks up in 15 minutes and can be eaten just as is with a bit of tamari sauce, or incorporated into a number of dishes like the following salad that takes hardly any time at all to whip up. Served with a legume dish, this satisfying salad proved to be a perfect side. Add some savory biscuits alongside the meal and you are in for a feast that won't leave your belt bursting.

Let us count our blessings and remember those who were ruthlessly annihilated on September 11th, 2001.

Quinoa Salad

1 cup of uncooked quinoa, rinsed and soaked overnight in 2 cups of water
6 sun-dried tomatoes, soaked in hot water for 20 minutes, and chopped
20 cherry tomatoes, sliced in half
1/2 cup of olive oil
few dashes of balsamic vinegar (I used Balsamic Vinaigrette with White Truffle)
1/2 teaspoon of red pepper flakes
2-3 hot peppers, seeded and finely chopped
1 large shallot, minced
freshly cracked pepper to taste
sea salt to taste
a generous 1/2 cup of pitted and chopped kalamata olives
1/2 - 2/3 cups of feta cheese
handful of fresh parsley, chopped, for garnish

Bring the quinoa to a boil. Reduce the heat to low, cover and simmer until the liquid is absorbed. Let sit for a few minutes and then fluff with a fork. Add the rest of the ingredients and toss gently until well combined.

Serves 4.

More grain salads from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Mexican-Style Black Bean and Millet Salad

On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi by Yotam Ottolenghi

Audio Accompaniment: Deadbeat EB Radio Podcast

Home-Style Chila

I was recently treated to a lovely cookbook entitled "Sukham Ayu" by Jigyasa Giri and Pratibha Jain. What a treasure and an abundance of recipes for vegans too. Oil can be used instead of the cow's ghee that is often called for in many of the dishes. Though I am an ovo-lacto vegetarian, I do enjoy the cleansing feeling of a vegan meal from time to time. This cookbook is full of information about vegetarian Ayurvedic recipes, principles and guidelines and is adorned with gorgeous photographs that tantalize your taste buds and illustrate ideal presentations. Ultimately, it is the blend of flavors and seamless offerings that makes this a must for Indian cuisine enthusiasts.

An excellent resource for those who want to maintain optimal health to suit their body types and conditions and perfectly suited for home cooks. Moderation is the key to health and here you will find healthy sweets, dal soups, vegetable dishes, delicious breads, rice side dishes, nourishing snacks and chutneys, salads and beverages to go along with your meals. The recipes are innovative and creative and easy to prepare. Along with extensive information about an vegetarian Ayurvedic diet, most of the recipes are accompanied by helpful hints and advice, along with suggestions for substitutions and additions. I will have much more to say about this cookbook as I explore it in the next little while. I am looking forward to learning more about Ayurvedic philosophy and this is just the book for curious minds such as mine who care about proper eating and balance.

The first recipe that caught my attention were these Basic Home-Style Chila, which are very similar to dosa popular in South India. Often served for breakfast, but also as a snack and a very good accompaniment to dinner along with some homemade chutney and a salad and a bed of rice. We are also told these pancakes help those recuperating from an illness.

"We gather mere stones and call them gems, whereas the real gems of life are water, food and words of wisdom" - Rig Veda

Thanks so much for the authors for sending me a complimentary copy of this award winning book.

Basic Home -Style Chila

Adapted from Sukham Ayu

1 cup of split mung beans
2 tablespoons of basmati rice
1 inch piece of ginger, peeled and finely chopped
1/2 teaspoon of asafetida
1/4 cup of fresh coriander or parsley
sea salt to taste
small handful of dried fenugreek leaves
2 red chilies, seeded and finely chopped
dash of cayenne
ghee or oil for frying the chila

In a strainer, wash the split mung beans and rice well. Strain and soak in a bowl for about 4 hours. Drain, and process into a smooth batter using a food processor or blender, adding a bit of water along with the ginger, asafetida, parsley or coriander, cayenne, salt, fenugreek leaves and chilies. The batter should be thick but of a pouring consistency.

Heat a non-stick pan over medium heat and brush with some ghee or oil, or butter if desired. When hot, ladle some of the batter onto to the pan, taking care to spread it out as thin as possible, roughly 6 - 7 inches in diameter.

Reduce the heat slightly, drizzle some ghee or oil around the edge of the chila and cook for 2 minutes until it begins to brown. Flip the pancake, cook for another minute or two and flip again and cook for another minute.

Fold and keep warm in a 150 degree oven while you cook the remaining chila.

Yields 6 chiia.

More Indian pancakes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Savoury Rice and Urad Dal Pancakes
Rice Flour Pancakes
Chickpea Flour Pancakes with Crushed Peas and Cilantro

On the top of the reading stack: cookbooks

Audio Accompaniment: Underworld - Luetin

Blueberry Cottage Cheese Biscuits

I have been called "The Biscuit Queen" because I often make biscuits and though I am a modest gal, my biscuits and scones usually turn out perfectly. Easy to make, if you follow a few basic principles. When it comes to making biscuits, such savory pleasers are a good choice for those just learning how to bake. As a rule, always use cold ingredients and take care not to overwork the dough. Depending on the type of biscuit or scone that you are making, the dough is sometimes rolled out, shaped or dropped onto the sheet with a spoon or small scoop. Another tip is to line your baking sheet with parchment paper so that the bottoms of your biscuits don't get too brown.

My latest favorite biscuit is really a cross between a biscuit and a scone. Biscuits and rolls and muffins tend to rise more than scones. The texture of these cheese scones (or biscuits if you prefer) were perfect; not too dry, not overly moist with a slight crunch from the outside of the scone. I will certainly be making these again soon. Probably I could eat the whole batch during the course of the day if I didn't care about my waistline.

Blueberry Cottage Cheese Biscuits

1/3 cup of cold butter, cut into pieces
2 cups of unbleached white flour
1/3 cup of sugar
2 teaspoons of baking powder
1/4 teaspoon of sea salt
1/3 cup of milk
5 ounces of pressed cottage cheese
1 large egg, beaten
1/2 - 1 cup of fresh blueberries (or frozen berries, thawed), coated with a bit of flour

Line a baking sheet with parchment paper.

In a large bowl, combine the butter, flour, baking powder, sugar and salt. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Stir the milk into the cottage cheese and then stir in the egg. Transfer to the dry ingredients and stir until the dough comes together to form a soft dough. Gently fold in the blueberries. Shape the dough into roughly 2 inch balls and transfer to the prepared baking sheet.

Bake in a preheated 400 degree oven for 18 to 20 minutes, or until golden brown on the top.

Yields 8 - 10 scones

Some scone recipes from Lisa's Kitchen you are sure to enjoy:
Jalapeno Cheddar Scones
Santa Fe Scones
Pumpkin Scones
Apple Cheddar Scones

On the top of the reading stack: The Cat's Table by Michael Ondaatje

Audio Accompaniment: Pan American - "Right of Return"

Summer Chickpea Salad

Late summer is the season of opportunity to enjoy the fruits — or vegetables and herbs — of our gardening labours with fresh and colourful salads. I make my summer chickpea salad quite often at this time of year for the chance to throw in plenty of fresh peppers and herbs from my garden. Zesty and delicious, it's always a popular choice with my husband and friends on the patio table no matter how often I put it together.

This is my early submission to this month's No Croutons Required. The challenge for September is to come up with a soup or salad featuring foods grown in your garden. Fruits, vegetables and herbs are most welcome additions to your creations.

Summer Chickpea Salad

1/2 cup dried chickpeas
1/2 pint grape tomatoes, halved
1/2 yellow or orange bell pepper, seeded and chopped
1 or 2 jalapeño peppers, seeded and chopped
large handful fresh basil leaves, shredded
small handful fresh mint leaves, finely chopped
4 oz. feta cheese, crumbled
1/2 cup kalamata olives, pitted and sliced

Dressing:

juice of 1 lemon
3 tablespoons olive oil
1/2 teaspoon sea salt, or to taste
fresh ground black pepper to taste

Rinse the chickpeas and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with fresh cold water or vegetable stock and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Drain and set aside to cool for 20 or 30 minutes.

Place the chickpeas, tomatoes, peppers, herbs, feta cheese and olives in a large salad bowl. Whisk together the dressing, pour over the salad, and gently toss.

Serve cooled or at room temperature.

Serves 4.

Other summer salad ideas you may enjoy:
Warm Baby Potato and Pea Salad
Chickpea Salad with Tamarind Dressing
Creamy Potato and Green Bean Salad
Chickpea and Tomato Salad with Chat Masala

On the top of the reading stack: The Well by Sinclair Ross

Audio Accompaniment: Granny by Vic Chesnutt

No Croutons Required - The Winner for August and the theme for September

The challenge for August was to make a soup or salad with lentils. We received lots of lovely and tempting entries and this month we have two winners.

Denny of Oh Taste n See made this pretty and healthy Lentil Coconut Soup.

The next popular entry is from Valerie of City Life Eats. Her entry is Curried Quinoa Salad with Lentils. I certainly love the combination of curry, my favorite grain and lentils.

Congratulations to both ladies. I don't know which dish to try first.

I will be hosting the September edition of No Croutons Required. The challenge this month is to make a vegetarian soup or salad with ingredients grown in your garden. For a recap of the guidelines, check here.