A Christmas Giveaway

I am excited to offer my Canadian readers a chance to win a KitchenAid food processor. A well-stocked kitchen of appliances surely should include KitchenAid equipment. I love my KitchenAid stand mixer - it is gorgeous and handy and reliable. My inferior brand of food processor works well, but it is a pain to put together and clean. This KitchenAid food processor is a must have. All you need to do is leave a comment citing your favorite creation using a food processor by the 8th of December for a chance to win. I will choose a random winner and the food processor will be shipped out to you. If you don't have a blog, please do include your email when you comment. Only Canadian addresses are eligible.

Valued at $399.99, this wonderful machine features an external adjustable stainless steel slicing disc, dual shredding disc, a large 13-cup leak-proof work bowl, along with a chef's bowl and mini bowl, an ultra-wide mouth feed tube that adjusts to three different sizes to accommodate foods of varying sizes, including whole potatoes and cucumbers, 17 precise food processing options for speed-controlled slice, shred, chop and puree functions, plus three maximized slice, shred and puree/chop blades, and bonus dough, egg whip and julienne blades and 4-speed functions.

Convenient, sleek, and perfectly suited for all of your cooking preparations. This is my own Christmas wish, though I don't qualify for the giveaway that one of my lucky readers does.

I always enjoy making hummus and a trusty food processor works much better than a blender. You might wish to try this tasty dip:

hummus

Hummus with Sun-dried Tomatoes, Goat Cheese and Olives

1 cup of dried chickpeas
5 - 6 sun-dried tomatoes
1/2 cup of pitted black olives, chopped
a few generous scoops of goat cheese
2 cloves of garlic, peeled and finely chopped
1 1/2 teaspoons of sea salt
juice from 2 fresh limes
2 - 3 tablespoons of tahini
1 teaspoon of ground cumin
1/2 teaspoon of cayenne
1 teaspoon of sugar
1 tablespoon of olive oil
2 tablespoons of parsley or cilantro, chopped, for garnishing


Soak the chickpeas overnight in enough water to cover. Drain, transfer to a medium saucepan, cover with water, bring to a boil, reduce to a simmer and cover and cook until the beans are soft - roughly 1 hour. Drain and set aside.

Soak the sun-dried tomatoes in hot water for 20 minutes. Drain, reserving the soaking liquid.

In a food processor, combine the cooked chickpeas, sun-dried tomatoes, olives, garlic, salt, lime juice, tahini, goat cheese, cumin, cayenne, sugar, olive oil, 1/4 cup of the reserved liquid from the sun-dried tomatoes and a bit of parsley or cilantro. Puree until you have a thick paste.

Garnish with the remaining parsley or cilantro.

Serves 4-6.
You might also want to try this Holiday Slaw recipe from KitchenAid:
½ large green cabbage, cored
1 small fennel bulb, trimmed
8 large red radishes, trimmed
6 green onions, trimmed
1 green pepper, cored
1 cup (250 mL) dried cranberries
½ cup (125 mL) white wine vinegar
cup (75 mL) each oil and maple syrup
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) Dijon mustard
¾ tsp (4 mL) salt


Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on high speed, push the wedges through the feeding tube. Transfer to a large bowl. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feeding tube; add to the large bowl.

Cut the green onion and green pepper into chunks. Use the multi-purpose metal blade to chop finely. Add to the cabbage mixture. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. Chill for at least 1 hour or up to 4 days. Makes about 12 cups (3 L).

Ottolenghi's Chickpea Sauté with Greek Yogurt

Good cookbooks provide instruction and inspiration, but some of my favourites have an additional benefit — beautifully crafted photographs that illustrate the wonders and creativity of food. One of the finest collections of mouth-watering food photographs in my library is contained in Plenty by Yotam Ottolenghi, a London chef and restauranteur with very inventive styles of cooking and presentation. I especially respect a master chef who pays more than just lip service to vegetarian cooking — the subtitle of the book is "Vibrant Vegetable Recipes", which includes legumes, grains, eggs and dairy. I can highly recommend this cookbook for more than just the pictures.

chickpeas saute gree yogurt

The following is a minor adaptation of one of Ottolenghi's more colourful and nourishing recipes. I've kicked up the heat a little with some dried red chili flakes, but the real attractions of this dish are the fragrance and sounds of caraway seeds and carrots sizzling in hot oil, the warm anise-like flavour of the seeds permeating the vegetables, and the zesty tang of lemon juice and a large dollop of Greek yogurt on top. By the way, I urge you to buy a whole-fat Greek yogurt (if you are not making your own) and avoid the no-fat varieties — without the milk fat, a Greek yogurt is just flat.

Chickpea Sauté with Greek YogurtChickpea Sauté with Greek Yogurt
Recipe by
Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi
Published on November 26. 2011

Warm and fragrant caraway-seasoned chickpeas and vegetables combined with the zest and tang of lemon juice and Greek yogurt

Print this recipePrint this recipe

Chickpeas:
  • 1/2 cup dried chickpeas
  • 1 lb Swiss chard
  • 2 tablespoons olive oil
  • 4 medium carrots, diced
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried red chili flakes
  • 1 clove garlic, minced or crushed
  • juice of 1 lemon
  • small handful fresh mint leaves, chopped
  • small handful fresh cilantro or parsley, chopped
  • 1/2 teaspoon sea salt, or to taste
  • fresh ground black pepper
Yogurt:
  • 1/2 cup Greek yogurt
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt, or to taste
  • fresh ground black pepper
Instructions:
  • Rinse the chickpeas under cold running water and soak 8 hours or overnight under several inches of cold water. Drain and rinse the soaked chickpeas, then place in a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are tender. Drain and set aside.

  • Prepare the Swiss chard by separating the stems from the leaves. Chop the stems into bite-size pieces and chop the leaves coarsely. Fill a large saucepan with plenty of water, bring to a boil, and blanch the stems for 2 minutes. Add the leaves and cook for 2 more minutes, then remove from heat and drain. Rinse the chard under cold running water and squeeze dry. Set aside.

  • Heat a large saucepan or wok over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the bottom of the pan. Add the carrots and caraway seeds, and sauté for 5 minutes, stirring occasionally to keep the seeds from sticking. Stir in the dried red chili flakes, and continue to sauté for another 30 seconds. Now stir in the chickpeas and chard, and cook for 5 more minutes to warm the ingredients, stirring occasionally.

  • Stir in the garlic, lemon juice, mint and cilantro or parsley, and remove from heat. Season with salt and black pepper to taste.

  • Mix the Greek yogurt, olive oil, and salt and black pepper to taste in a small bowl. Serve the chickpeas hot or warm on plates with a generous dollop of the yogurt mixture on top. Sprinkle with more black pepper if desired.

Makes 4 servings
chickpeas

More ideas from my kitchen that you may enjoy:
Tuscan-Style Pinto Bean Soup with Kale
Vegetarian Mushroom Bourguignon
Sautéed Spinach and Cannellini Beans with Balsamic Vinegar
Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Audio Accompaniment: Radiohead

Paneer Cheese Cubes with Sun-Dried Tomatoes


Visit the Indian Food Glossary for information on the ingredients in this recipe
Because one can never have too many paneer dishes on hand … here is another from my vegetarian kitchen. Ovo-lacto-vegetarians are in for a most satisfying meal, especially if this dish is served along with a steaming bed of hot fresh-cooked white rice and some Indian flatbreads. Paneer cheese cubes are cooked in fragrant spices and then gently simmered in a sun-dried tomato sauce. Sun-dried tomatoes are not part of traditional Indian cooking, but I also enjoy fusion-style interpretations. I might add that sun-dried tomatoes feature in many of my dishes that go well with tomatoes.

Paneer Cheese Cubes with Sun-Dried Tomatoes

Paneer Cheese Cubes with Sun-Dried TomatoesPaneer Cheese Cubes with Sun-Dried Tomatoes
Recipe by
Adapted from 1,000 Indian Recipes
Cuisine: Indian
Published on November 22, 2011

Warm, fragrant and spicy fried golden paneer cheese cubes

Print this recipePrint this recipe

Ingredients:
  • 12 ounces paneer cheese
  • 6 sun-dried tomatoes
  • 1 medium tomato, diced
  • 3 tablespoons ghee, butter or olive oil
  • 1 teaspoon black mustard seeds
  • 1 1/2 teaspoons cumin seeds
  • 1/2 teaspoon black peppercorns, crushed
  • 1 medium onion, finely sliced
  • 2 - 3 fresh green chilies or jalapeños, finely chopped
  • 1 1/2 tablespoons ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • small handful of dried fenugreek leaves
  • sea salt to taste
  • a few tablespoons fresh chives, finely chopped
  • 1/2 cup frozen peas, defrosted
Instructions:
  • Soak the sun-dried tomatoes in hot water for 20 - 30 minutes. Drain and chop, and set aside. Meanwhile, cut the paneer cheese into 1/2-inch to 1-inch sized cubes.

  • Heat the oil in a large wok or large frying pan over medium heat until hot. Toss in the black mustard seeds and stir until they begin to splutter and pop. Immediately add the cumin seeds and crushed peppercorns, and stir and fry for another minute. Next add the onion and stir and fry until they begin to soften and turn golden, about 5 minutes.

  • Now add the paneer cubes, along with the green chilies or jalapeños, ground coriander, ground cumin, cayenne, fenugreek and salt and cook, stirring and turning the paneer cubes every few minutes until golden, about 5 - 10 minutes. Add the sun-dried tomatoes and diced tomato and cook for another 5 - 10 minutes. Sprinkle with chopped chives and serve hot.

Makes 4 - 6 servings
Paneer Cheese Cubes with Sun-Dried Tomatoes

More paneer cheese dishes from Lisa's Indian Vegetarian Kitchen you may enjoy:
Wild Mushroom and Paneer Pilaf with Urad Dal
Saffron Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds
Chickpeas and Paneer in a Spicy Creamy Cashew Gravy
Mung Beans and Paneer Cheese

On the top of the reading stack: Dakshin by Chandra Padmanabhan

Audio Accompaniment: 50 Words For Snow by Kate Bush

Apfelpfannkuchen (Baked German Apple Pancake)

german apple pancake

Also known as a "Dutch Baby" in much of the United States, this sweet eggy apple treat speaks directly to my weakness for baked pancakes. Rising like a soufflé and turning a beautiful golden brown color in the oven, the pancake gently falls when removed and quickly fills the kitchen with the tempting aroma of brown sugar, cinnamon and nutmeg. Perfect for warming the flesh and spirit on a cool autumn morning, or even for serving as dessert, the "apfelpfannkuchen" is worth the little time and effort it requires. Weekends deserve a treat such as this.

Read this recipe »

Tangy Red Lentil Dal with Goda Masala


Visit the Indian Food Glossary for information on the ingredients in this recipe
Tangy Amti

For this recipe I made up a fresh batch of goda masala, a spice blend that is new to me. Garam masala will work well if you don't feel like making this blend, but I do recommend trying goda masala as it adds an extra kick and a uniquely deep and earthy flavor and aroma to the dish. The recipe for the spice blend can be cut in half, or you can make up a big batch and share with your friends. This easy-to-digest, tart and tangy dal curry (or "amti" as this kind of dish is called in Maharashtra) is adapted from "Sukham Ayu" by Jigyasa Giri and Pratibha Jain.

Read this recipe »

Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes

Recently I was treated to a lovely package of California Walnuts that included a handy little cutting board, a nut cracker, a cute oven mitt and a useful jar. The presentation was most impressive. I was invited to enter a holiday contest using the walnuts and decided upon this appetizer that can be most pleasingly served with chopped vegetables such as carrots, celery, green and red pepper or any other veggie you fancy. This tapenade - or pate if you prefer - also goes well with crackers and seedy flatbreads. We all know we enjoy snacking more at holiday time and this recipe is guilt-free as it is packed full of nutrients and not in the least bit decadent, though you might think so because you won't be able to stop nibbling on it. Tangy, with a bit of kick, the flavours compliment each other for one fine dip or spread. This recipe makes a fair amount so if you are looking for something to bring to a holiday gathering (vegans can enjoy it too) do consider offering up this tapenade.

 walnut tapenade

High in omega-3 acid (especially essential for vegetarians) and antioxidants, the fat in walnuts is polyunsaturated and contains no cholesterol nor trans fat. Walnuts are also a good source of magnesium, folic acid, omega-6, thiamine, niacin, B6, iron, zinc and fibre. A daily dose of walnuts is just plain good for you and the possibilities are endless. Excellent just on their own, or make up an appetizer, incorporate them into a main dish (I'm thinking nut loaf - yum), consider dressing up your grain dishes or presenting an awe-inspiring dessert.

Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried TomatoesRed Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes
Recipe by
Published on November 14, 2011

An incredibly flavor-packed and healthy dip or spread for fresh vegetables, crackers or flatbreads

Print this recipePrint this recipe

Ingredients:
  • 2/3 cup red lentils, rinsed
  • juice of 1 lemon or lime
  • 1 - 1 1/2 teaspoons sea salt
  • 2 fresh green chilies
  • a few crushed dried red chilies
  • 1 teaspoon smoked paprika
  • dash cayenne
  • 6 - 8 sun-dried tomatoes
  • 1/2 cup pitted Kalamata olives
  • 1 cup walnut pieces
  • 1/2 teaspoon cumin seeds
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary + extra for garnish
Instructions:
  • Begin by cooking the lentils. In a medium pot, bring the lentils to a boil in two cups of water. Cover and simmer until the lentils are soft and tender. Drain off any excess liquid.

  • While the lentils are cooking, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, Drain, reserving some of the soaking liquid in case the mixture is too dry.

  • Combine the cooked lentils, lemon or lime juice, salt, chilies, paprika, cayenne, sun-dried tomatoes and olives in a food processor and pulse.

  • Heat a frying pan over medium heat and dry roast the walnuts and cumin seeds until lightly toasted. Make sure to stir frequently. Add the walnuts and cumin seeds to the food processor. 

  • Now add the olive oil over medium heat and when hot add the onion and stir, stirring and fry until the onion begins to soften.  Stir in the rosemary and stir and fry for another minute or two.  Add the cooked onion mixture to the food processor. If it is too dry, add a bit of the reserved sun-dried tomato soaking liquid.

  • Process the mixture until smooth and garnish with a few sprigs of rosemary. Can be served warm or cold or at room temperature.

Makes 3 cups
red lentil toasted walnut tapenade with olives and sun-dried tomatoes

More holiday appetizers you may enjoy from Lisa's Vegetarian Kitchen:
Olive Tapenade
Marinated Sun-Dried Tomato Hummus with Olives
Sun-Dried Tomato and Olive Hummus with Goat Cheese

Greek-Style Rice and Split Pea Pilaf with Artichokes

Greek-Style Rice Split Pea Pilaf with Artichokes

Light and fragrant with a slightly sweet and salty Mediterranean tang, this quick and simple rice and split pea pilaf dressed with artichokes, juicy kalamata olives and creamy feta cheese makes a wonderful lunch or side dish. Both the rice and split peas can be cooked a day or more in advance, and should be cool before making the pilaf — use 1 cup dried rice and 2/3 cup dried green split peas to make the right amount of cooked ingredients.

Read this recipe »

Saag Paneer (Palak Paneer)


Visit the Indian Food Glossary for information on the ingredients in this recipe
A reader recently emailed me looking for a good version of saag paneer, the classic spiced spinach and paneer dish from North India. As popular as this dish is, I couldn't believe that I didn't have a recipe for it on my blog. Inspired by the absence, I consulted my treasured copy of Lord Krishna's Cuisine by Yamuna Devi where we find that although this dish is usually made with spinach, sometimes it is made with various mixed greens such as combinations of spinach and mustard leaves, collard greens, fenugreek leaves or beet greens. The possibilities are endless.

My dinner companions were certainly delighted with the adaptation I came up with from the book. I served it with some basmati rice, but any Indian flatbread and soup would also go just perfectly alongside this dish.

saag paneer

Also a reminder that you have until the end of this month to submit your favorite Indian dish for a chance to win a copy of Raghavan Iyer's 660 Curries.

Saag Paneer (Chopped Spinach with Paneer Cheese)Saag Paneer (Chopped Spinach with Paneer Cheese)
Recipe by
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on November 8, 2011

The classic North Indian dish of spiced creamy spinach and fried paneer cheese

Print this recipePrint this recipe

Ingredients:
  • 3 - 4 hot green or red chillies, chopped
  • 1-inch piece ginger, peeled and chopped
  • 4 tablespoons yogurt, yogurt whey or water
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 6 tablespoons ghee or oil
  • 14 oz. paneer cheese, cut into cubes
  • 2 pounds fresh spinach, rinsed, trimmed and chopped
  • 2/3 teaspoon garam masala
  • 1 teaspoon of sea salt
  • 3 generous tablespoons of cream cheese (or cream)
Instructions:
  • In a blender or food processor, blend together the chilies, ginger, yogurt (or whey or water), coriander, turmeric, cumin, paprika and cayenne until you have a smooth purée. Set aside.

  • Heat the ghee or oil in a non-stick pan over medium heat. When hot, add the paneer cubes and gently fry, turning often, until the cubes are nicely browned on all sides. Remove with a slotted spoon and set aside.

  • In the same pan add the spice mixture, stir and add the spinach. Cover and simmer over medium low heat for about 8 minutes. Stir, cover again and cook for another 8 minutes.

  • Stir in the garam masala, salt, fried paneer and cream cheese (or cream). Cover and cook for another 5 minutes, stir and serve.

Makes 5 - 6 servings
spinach and paneer Indian

More paneer cheese recipes you may enjoy:
Curried Red Kidney Beans with Paneer Cheese
Mung Bean Paneer
Macaroni and Paneer Cheese

On the top of the reading stack: cookbooks

Audio Accompaniment: Bavarian Fruit Bread by Hope Sandoval

Sour Cream Apple Muffins

sour cream apple muffins

I made these sweet, moist sour cream and apple muffins for my dear father-in-law and husband and received rave reviews … I think a streusel topping makes any baked good an extra treat. A little more complicated than your usual quick bread, but well worth the effort. Perfect for breakfast, lunch or dessert and not too sweet either. This savory girl does not enjoy an overload of sugar, but I do like a decent sized muffin. Moist, sublime and comforting as we await winter here in Canada. Brrr. Turn on the oven and keep warm. Much better to occupy your kitchen than your local park.

Read this recipe »

Spicy Mung Beans with Chilies and Fresh Lime Juice


Visit the Indian Food Glossary for information on the ingredients in this recipe
This dish is creamy, tart, nourishing, warming and just plain delicious. Raghavan Iyer's 660 Curries is certainly a gift for Indian cooks. All of the recipes are easy to adapt to suit your preferences and a joy to prepare. Informative, succulent, opulent, assertive and wholesome, this cookbook is a staple in my kitchen.

I adapted the recipe from his Tart Moth Beans with Lime Juice. I did not have any moth beans, so I used mung beans instead. Moth beans are readily available at your local Indian grocer and though my legume supply is practically bursting out of the cupboard shelf, I am eager to try this new-to-me legume. Mr. Iyer describes them as "light brown oval beans, firm and stonelike, similar in shape to green mung beans." A raw version was used to feed cattle in Texas, but us peeps prefer to simmer them until they are tender.

I am submitting this to Vanilla Clouds and Lemon Drops. Lyndsey has launched a new event featuring chilies and the theme this month for the Sweet Heat Challenge is soups that include chilies. How could I resist submitting a recipe?

mung beans

Spicy Mung Beans with Chilies and Fresh Lime JuiceSpicy Mung Beans with Chilies and Fresh Lime Juice
Recipe by
Adapted from 660 Curries
Cuisine: Indian
Published on November 3, 2011

A tart, creamy, nourishing and warming simple mung bean curry — just plain delicious

Print this recipePrint this recipe

Ingredients:
  • 1 cup whole mung beans, soaked for a few hours, or overnight in enough water to cover
  • 2 tablespoons ghee, butter or oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 small onion, finely chopped
  • 1-inch piece ginger, peeled and finely chopped
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • dash of asafoetida
  • 2 - 3 tablespoons fresh coriander or parsley, finely chopped
  • 1 1/2 teaspoons sea salt
  • generous handful of dried curry leaves
  • 3 - 4 fresh red cayenne or green chilies, seeded and finely chopped
  • juice of 1 fresh lime
Instructions:
  • Rinse the mung beans under cold running water and soak for 6 hours or overnight covered in several inches of cold water. Drain and transfer to a medium-large heavy bottomed pot along with 3 cups of water. Bring to a boil, reduce the heat to low, cover and simmer until the beans are tender, roughly 40 minutes.

  • While the beans are cooking, heat the butter, ghee or oil in a frying pan over medium heat. Add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Toss in the cumin seeds and stir and fry for a minute. Add the onion and stir and fry until they turn translucent and begin to brown. Stir in the ginger and cook for another minute or so. Reduce the heat slightly, and add the turmeric, cayenne, coriander, paprika and asafoetida. Stir and fry for another minute.

  • Add 3/4 - 1 cup of water to the skillet to deglaze the pan and pour the contents into the pot of beans. Stir in the parsley or coriander, along with the salt, curry leaves and chilies. Simmer for roughly 10 minutes to absorb the flavours. Just before serving, stir in the fresh lime juice.

Makes 4 - 6 servings
tangy mung beans

More mung bean dishes from Lisa's Vegetarian blog:
Mung Beans with Mixed Vegetables
Spicy Mung Beans
Mung Tamarind Dal
Mussoorie Mung Beans and Winter Vegetables

On the top of the reading stack: The Trial of Gilles de Rais by Georges Bataille

Audio Accompaniment: Underworld

A Celebration of Indian Food and a Giveaway

My dear friend Jacqueline of Tinned Tomatoes will be hosting the next two months of No Croutons Required. I will be the host for January, but for November I am going to invite readers to submit their favorite Indian dish. This one time event, unrelated to NCR, comes with a prize too. I will choose a random winner and will ship a copy of 660 Curries by Raghavan Iyer at my own expense to anywhere in the world. I often rave about this recipe book because the offerings are easy to prepare and adapt to your preferences, diverse and just plain delicious. Though not strictly vegetarian, there are loads of vegetarian dishes that will keep you going. Inspired Indian cooks will not want to be without this extensive collection of recipes for legumes, grains, spice blends, appetizers and vegetables. Informative, charming and entertaining, you won't be lacking for ideas if you consult Mr. Iyer's cookbook.

And now for submission guidelines: Submit your most cherished Indian creation from any region of India. It can be an appetizer or sweet snack, spice blend, chutney or sauce, legume dish, soup, salad, grain dish, vegetable dish, bread, dessert or snack, beverage or an Indian-style fusion dish. Please note that I will only accept one entry from participants and the recipe must be vegetarian. Your post must include a photo that I will include in the roundup. A link to this post is also required. I look forward to your creations.


The deadline for entries is November 30th. Please send your recipe to herdcreature(at)hotmail(dot)com.

Congratulations to the winner of No Croutons Required October's squash challenge. So many creative and nourishing dishes and the choice was as usual difficult, but we have a winner. Congratulations to Janet of The Taste Space who submitted this gorgeous Butternut Squash, Coconut, and Lentil Stew. Good job Janet and Rob and I was most excited to read that Janet is acquiring more legumes as she wants to cook more from 660 Curries.


The theme for November's No Croutons Required will be hosted by Jacqueline and Dom of Belleau Kitchen. They are teaming up this month and the challenge is to select a random soup recipe from one of your cookbooks. Please only submit vegetarian friendly recipes. You can submit your recipe to Jacqueline or Dom or both.