Guinness Gingerbread Cake

Not that I really needed more sweets and desserts after Christmas, but I was rather restrained over the holidays and wanted to challenge myself by coming up with a gingerbread cake as a treat for my sweetie and best friend Basil. I am more of a cook than a baker, so I was a little apprehensive about drafting my own recipe. Well, the result was heavenly and my gingerbread aficionados declared this to be one of the best renditions of gingerbread they have ever enjoyed.

Deliciously moist, unlike many gingerbread recipes, and not overly sweet, even this savory girl was coming back for seconds. This is my first time using Guinness for baking and surely it won't be the last. The stout adds a nice depth of flavor that compliments the fresh ginger. You may of course use ground ginger, but for the complete gingerbread experience, I highly recommend going fresh.

Guinness Gingerbread Cake

Recipe by Lisa Turner Published on December 30, 2012 Rich, moist, flavorful and not-too-sweet gingerbread cake made with Guinness and fresh ginger Print this recipe Ingredients: 1 1/4 sticks (10 tablespoons) unsalted butter 1 cup brown sugar 1/2 cup agave syrup or honey 1/2 cup molasses 1 cup Guinness or other stout 2 1/4 cups unbleached white or spelt flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cardamon 1-inch piece fresh ginger, minced or grated 3 eggs 1 1/4 cups plain yogurt icing sugar for dusting Instructions: Generously grease a standard 10-inch bundt pan and preheat an oven to 350°. In a medium saucepan, combine the butter, sugar, syrup, molasses and Guinness, and stir over medium-low heat until the butter is melted and the mixture is well combined. Remove from heat and set aside. In a large bowl, whisk the together the flour, baking soda, cinnamon, cloves, nutmeg, cardamon and ginger. In a small bowl, whisk together the eggs and yogurt and transfer to the flour mixture along with the butter and sugar mixture. Whisk until everything is combined and the batter is smooth. Transfer the batter to the prepared pan and bake in the preheated oven until a cake tester comes out clean — about 50 to 60 minutes. Let sit in the pan for 20 minutes on a wire rack and then invert the cake onto a serving platter or plate. Dust with icing sugar and serve with whipped cream if desired. Makes one 10-inch cake

More gingerbread delights from Lisa's Vegetarian Kitchen:
Healthy Gingerbread
Chocolate Brownies with Fresh Ginger
Fresh Gingerbread Cake with Lemon Icing
Gingerbread Muffins

On the top of the reading stack: How to Tell If Your Cat Is Plotting to Kill You

Audio Accompaniment: Lux by Brian Eno

Brown Rice and Quinoa Cakes with Parmesan

From time to time, I like to share my spontaneous late night cooking experiments here, especially when they are particularly successful and pleasing to the palate. This is a rather unorthodox recipe I suppose because I fused together leftover grains, mixed in a blend of spices and herbs, incorporated some chickpea flour into the mix and then added some Parmesan cheese. Certainly a unique combination of flavors and textures that comes together in a surprising way that turned out to be a palate pleaser. The layering of spice is nicely tempered by the grain and cheese, and the herbs are understated but make their presence known in a low lying sort of way to complete the experience.

Crispy, slightly dense due to the addition of besan flour, but still moist inside, I'll be making these again and again because the possibilities are endless and I always find leftover grains a welcome challenge to dress up and make into a second meal, appetizer, side or snack. I think goat cheese is coming in the near future. Other options to be considered are various combinations of grains, spices and herbs, fresh chilies, onion, sun-dried tomatoes, quinoa flour, spelt flour and anything else that strikes your fancy when the craving hits. Don't be afraid to experiment and don't wait until you have leftovers — cook up some grains and come up with your favorite savory grain cakes.

Brown Rice and Quinoa Cakes with Parmesan

Recipe by Lisa Turner Published on December 28, 2012 Crispy golden brown rice and quinoa cakes with a chewy and flavorful inside seasoned with spices, herbs and Parmesan cheese — a great way to use leftover grains Print this recipe Ingredients: 1 cup leftover cooked brown rice (1/3 cup uncooked) 1 cup leftover cooked quinoa (1/3 cup uncooked) 1 egg 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1/4 teaspoon chili powder pinch of mustard powder (optional) pinch of asafetida (optional) 1 teaspoon dried parsley 3/4 teaspoon dried basil 1 teaspoon sea salt fresh cracked black pepper to taste 1/2 cup chickpea (besan) flour 1/2 to 2/3 cup fresh grated Parmesan cheese oil for frying Instructions: Combine the rice and quinoa in a large bowl. In a small bowl, beat the egg until frothy and then beat in the ground spices, herbs, salt and black pepper. Transfer to the bowl with the rice and quinoa and stir well to combine. Now add the chickpea flour and stir until the mixture comes together. Add more flour as needed to make a uniform mixture that is moist but dry enough to shape into small patties. Flour your hands and shape the mixture into roughly 2-inch round patties. Heat a 1/4 inch of oil in a large frying pan over medium heat. When hot, add the shaped patties and fry for about 5 minutes or until the bottoms begin to turn golden brown. Flip and fry for another few minutes to brown on both sides. Transfer to a plate lined with paper towels to drain and serve hot with your favorite chutney or dipping sauce. Makes about ten 2-inch patties

More delightful fried and baked savories from Lisa's Vegetarian Kitchen:
Baked Italian Brown Rice Balls (Arancini)
Corn Cakes with Blue Cheese and Honey
Spicy Baked Chickpea Koftas
Northeast African Millet Patties

On the top of the reading stack: How to Tell If Your Cat Is Plotting to Kill You (the answer is yes)

Audio Accompaniment: Robert Rich

Baked Eggplant Stuffed with Curried Vegetables

This space will likely be rather quiet until the new year as I spend time with my family and recover from a particularly stubborn and nasty chest cold.

In the meantime, I want to share my latest experiment with eggplant. This spicy, stuffed and baked dish makes for a most satisfying vegetarian meal, especially when served with a steaming hot bed of rice. It is rather easy to prepare and yet another excuse to warm the kitchen and your body too because it has some extra kick to really highlight the eggplant and vegetables that make up stuffing.

You likely will have more filling than you need, depending on the size of your eggplants. If you do, serve it along side the stuffed eggplant or save it for the next day and serve over a grain of your choice.

Baked Eggplant Stuffed with Curried Vegetables (Baingan ka Tikka)

Recipe by Lisa Turner Cuisine: Indian Published on December 22, 2012 Baked eggplant stuffed with spicy curried vegetables and mushrooms — a great side dish or light dinner Print this recipe Ingredients: 2 small eggplants (1 pound or 450 g) 3 tablespoons olive oil 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 2 teaspoons toor dal, rinsed (optional) 1 small onion, finely chopped 1 clove garlic, minced 1-inch piece fresh ginger, minced or grated 2 or 3 fresh green chilies, seeded and finely chopped 1 tablespoon ground coriander 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon garam masala 1/4 teaspoon cayenne pinch of asafetida (optional) 2 cups button mushrooms, chopped 2 medium tomatoes, seeded and finely chopped 1 cup fresh or frozen peas 1/2 teaspoon sea salt, or to taste Instructions: Wash the eggplants, cut of the stems, and slice them in half lengthwise. Scoop out the pulp out into a small bowl, leaving about 1/4-inch of the flesh around the skin, taking care not to puncture the skin. Roughly mash the pulp and set aside. Preheat the oven to 400° and grease a broiling pan or baking sheet. Lightly salt the eggplant skins and place them face down on the prepared pan. Bake for about 10 to 15 minutes on the middle rack of the oven until just tender. Remove from the oven and set aside to cool. To prepare the filling, heat the oil in a medium saucepan over medium heat. When hot, toss in the cumin seeds, mustard seeds and toor dal if using. Stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan and stir for 3 to 4 minutes or until the onion begins to soften and brown around the edges. Now add the garlic, ginger and chilies, stir for another minute, then add the spices and asafetida if using and continue to stir for another minute or until the spices are fragrant. Turn the heat up slightly and add the mushrooms. Stir for 2 to 3 minutes and then add the tomatoes and simmer for another 3 to 4 minutes. Stir in the eggplant pulp, fresh peas if using, and simmer for another 5 minutes. The eggplant should be just tender. If you are using frozen peas, add them now and simmer for another few minutes. Stir in sea salt to taste and remove from the heat. Preheat the oven to 350° and grease a baking dish with oil. Fill each of the eggplant skins with a generous amount of the filling and transfer to the prepared pan. Bake for 30 minutes or until the tops begin to brown and the skins have blackened a little. Remove from the oven and Sserve hot with a grain side and a leafy green salad. Makes 4 servings

More eggplant dishes from Lisa's Vegetarian Kitchen you may enjoy:
Baked Gingered Chickpea Stew with Eggplant and Spinach
Eggplant Quinoa Bites with Pesto
Stuffed Eggplant Poriyal

On the top of the reading stack: For the Time Being by Annie Dillard

Audio Accompaniment: silence

Chocolate Quinoa Ricotta Bread

For years found only in natural food specialty stores, quinoa can now be found in every supermarket thanks to its growing reputation as one of nature's healthiest foods. It's a popularity that's well deserved. With a nearly perfect amino acid balance, its protein profile is the highest and most complete of all grains, making quinoa an important food for vegetarians. It's also gluten-free and a good source of fibre, iron, calcium, magnesium, phosphorus, antioxidants and vitamins B and E.

But it's the light, fluffy and slightly crunchy texture and delicately sweet and nutty taste of cooked quinoa that's helped make it a staple in so many households these days. Delicious on its own, quinoa also pairs easily with any number of vegetables, fruits, nuts and seasonings, making it a versatile ingredient to have on hand for all kinds of simple side dishes and breakfast porridges. Quick cooking, substitute quinoa for rice in any recipe. It's also ground into a flour that can be used as a gluten-free substitute for wheat flour in cookies, muffins and loaves. Turns out that quinoa flour is perfect for baking with and great as a gluten-free alternative. And if you do still visit the natural food stores you can find quinoa pasta as well as the more exotic and earthier-flavored red and black varieties of quinoa.

Chocolate Quinoa Ricotta Bread

Recipe by Lisa Turner From 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood Published on December 18, 2012 Simple, moist, chocolatey gluten-free cake made with quinoa flour Print this recipe Ingredients: 2 cups quinoa flour 1/2 cup unsweetened cocoa powder, sifted 2 teaspoons baking powder 2/3 teaspoon sea salt 3/4 cup loosely packed brown sugar 2 large eggs 1 cup ricotta cheese 1/4 cup peanut or sesame oil 1 teaspoon pure almond extract 1 1/2 cups whole milk 1/2 cup semisweet chocolate chips or carob chips Instructions: Preheat an oven to 350° and grease an 8-inch loaf pan. In a large bowl, whisk together the flour, cocoa, baking powder and salt. In a medium bowl, whisk together the sugar, eggs, ricotta cheese, oil and almond extract. Gradually whisk in the milk. Make a well in the center of the dry ingredients. Pour the wet ingredients into the bowl and stir until just combined. Fold in the chocolate or carob chips. Transfer the batter to the prepared loaf pan, smoothing the batter evenly with a spatula. Bake for 50 to 60 minutes or until a cake tester or toothpick comes out clean. Let cool in the pan for at least 5 to 10 minutes before turning out onto a wire rack to cool. Can be served warm or cool. This loaf with keep for about 5 days if wrapped well in foil wrap or plastic wrap and stored in the fridge. Makes 1 loaf (10 to 12 thick slices)

More chocolate treats from Lisa's Vegetarian Kitchen:
Chocolate Nut Butter No Bake Fudge
Peanut Butter Chocolate Cake
Peanut Butter Chocolate Squares
Flourless Chocolate Cake

On the top of the reading stack: For the Time Being, Annie Dillard

Audio Accompaniment: Vladislav Delay

Tomato Tamarind Soup (Rasam)

Though this delicate yet most flavorful soup could appear on menus all year round, it is particularly comforting during the winter months. Easy to prepare, thin and often watery rasams are typically served as the second course of a South Indian meal. Tamarind, tomatoes, and lemon or lime figure prominently. In this case, I had some homemade sambar powder in the cupboard that really worked just as well as rasam powder, and I skipped the citrus though you may want to include some. I made this a bit thicker than traditional rasams, so feel free to adjust the water to achieve your desired consistency.

As is the case with most soups, this one tastes even better the next day as the flavors have a chance to meld together.

Tomato Tamarind Soup (Rasam)

Recipe by Lisa Turner Cuisine: Indian Published on December 16, 2012 Fragrant, spicy and warming tomato soup simmered with tamarind, ginger and split peas Print this recipe Rasam: 2/3 cup toor dal or yellow split peas 5 cups water 1/2 teaspoon turmeric 2 tablespoons tamarind paste, seeds removed 3 large tomatoes, finely chopped 1 teaspoon sea salt 1-inch piece fresh ginger, minced 2 or 3 fresh chilies, seeded and finely chopped Tempering: 2 tablespoons sesame oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons sambar powder 1/2 teaspoon cayenne generous handful of dried curry leaves 1/2 teaspoon garam masala sea salt and fresh cracked black pepper to taste fresh parsley or coriander for garnish, chopped hot pepper flakes for garnish (optional) Instructions: Rinse the toor dal or yellow split peas under cold water. Transfer to a large saucepan along with 2 cups of water and the turmeric. Bring to a boil, reduce the heat to low, and simmer, stirring occasionally, for 40 minutes until the toor dal is soft and breaking apart. Stir in the tamarind and add the remaining 3 cups of water and bring to a boil again. Turn the heat down to medium and whisk in the tomatoes and a teaspoon of sea salt. Stir in the ginger and chilies and simmer for 15 minutes or until the soup is thickened, whisking occasionally. Heat the sesame oil in a small saucepan or frying pan over medium heat. When hot, toss in the mustard seeds, cumin seeds and fenugreek seeds if using, and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the sambar powder, cayenne and curry leaves, and stir for another minute. Pour the tempering into the soup, stir in the garam masala, and let sit for five minutes, covered. Add some black pepper, taste, and adjust the seasoning. Serve hot with fresh parsley or coriander and a scattering of hot pepper flakes. Makes 6 servings

More vegetable soups you are sure to enjoy from Lisa's Kitchen:
Tomato Soup with Polenta Croutons and Chive Oil
Tomato Corn Chowder
Curried Indian Vegetable Soup

On the top of the reading stack: Jerusalem: A Cookbook by Yotam Ottolenghi

Audio Accompaniment: rain

Indian Tomato Chutney with Spices

As I have been enjoying a healthy dose of savory Indian pancakes of late, there is always a good supply of chutneys and sauces on hand in the house. This cooked tomato includes vinegar, so it will keep for quite a while in the fridge in a well sealed container. Fragrant, spicy, and good for the mind and body, this chutney should certainly be considered a staple — it is a perfect multi-layered condiment that will enhance and compliment any Indian savory food.

Indian Tomato Chutney with Spices

Recipe by Lisa Turner Cuisine: Indian Published on December 13, 2012 Thick and chunky cooked tomato and vinegar chutney with spices and dals Print this recipe Ingredients: 4 or 5 sun-dried tomatoes 1 tablespoon sesame seeds 2 tablespoons sesame oil 1 tablespoon black mustard seeds 1 tablespoon toor dal or channa dal, rinsed 1 tablespoon split mung dal, rinsed 1 onion, finely chopped 1-inch piece fresh ginger, minced or grated 1 clove garlic, minced and crushed 2 or 3 fresh green chilies, seeded and finely chopped 2 dried whole red chilies, broken into pieces 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon cayenne 1 teaspoon sea salt 1/4 teaspoon asafetida 2 medium tomatoes, finely chopped generous handful of dried curry leaves 1 tablespoon balsamic vinegar 1 tablespoon white vinegar Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and finely chop. Meanwhile, toast the sesame seeds in a small saucepan or skillet over medium-low heat, tossing frequently, for 5 minutes or until lightly browned. Set aside. Heat the oil in a wok or large frying pan over medium heat. When hot, add the mustard seeds and stir for 30 seconds or until they turn grey and begin to splutter and pop. Toss in the dals and stir for 1 minute. Add the onion and stir for 5 minutes or until golden. Now add the ginger, garlic and chilies, and continue to stir for another minute. Toss in the spices, salt and asafetida, and stir for 30 seconds. Add the sun-dried tomatoes, fresh tomatoes, curry leaves and vinegars, and cook, stirring frequently, for 12 to 15 minutes or until most of the liquid is absorbed and you have a thick paste. Garnish with the sesame seeds and serve right away at room temperature or chilled. This chutney will keep in the refrigerator for a few months or longer. Makes about 2 cups

More Indian sauces and chutneys you are sure to enjoy from Lisa's Indian Vegetarian Kitchen:
Tamarind Chutney
Toasted Fresh Coconut Chutney with Tomatoes
Gingered Tomato Sauce
Hot Green Chili Sauce

On the top of the reading stack: cookbooks, stacks of them, everywhere

Audio Accompaniment: Carbon Based Lifeforms

Chickpeas with White and Wild Rice, Cranberries and Spices

Yotam Ottolenghi's first two cookbooks — Ottolenghi and Plenty — occupy treasured spaces on my cookbook shelves as much as for the distinctive and accessible recipes as for the stunning photographs that illustrate them. With this year's release of a new cookbook, this was the easiest present to buy for myself.

Jerusalem: A Cookbook is a culinary journey back to the food of this London restauranteur's and his head chef Sami Tamimi's home city. Ottolenghi and Tamimi share dishes and stories about food from the many cultures that inhabit this ancient and astonishingly diverse city, all with their characteristic love of good ingredients and wonderful flavors — it's actually a pleasure to read even if you don't make anything from it. But as with the previous two books, the recipes in Jerusalem are all straightforward and typically elegant in their simplicity, letting just a few fresh ingredients combine with a handful of seasonings to create spectacular dishes.

This simple warm chickpea salad with white and wild rice, dried cranberries and spices is just such an example of a simple mingling of ingredients into something that is greater than the sum of its parts, but without losing the unique contributions of flavors that each ingredient has to offer. Adapted from Jerusalem, it's easy to make, absolutely delicious, and a perfect light meal for any time of year and certainly a shining addition to your festive table.

This is my contribution to this month's My Legume Love Affair, a popular monthly event started by Susan of The Well Seasoned Cook that celebrates the goodness and diversity of legumes. The host this month is Sukanya of Saffron Streaks.

I am also sharing this with Jac's Bookmarked Recipes monthly event.

Chickpeas with White and Wild Rice, Cranberries and Spices

Recipe by Lisa Turner Adapted from Jerusalem: A Cookbook Cuisine: Israeli Published on December 10, 2012 Simple and elegant warm salad of chickpeas, white and wild rice with spices and dried cranberries Print this recipe Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 14 oz can) 1/3 cup wild rice 1 cup basmati rice 1 1/2 tablespoons olive oil 1/2 teaspoon sea salt 1 teaspoon cumin seeds 1 teaspoon curry powder pinch of cayenne 1 to 2 fresh green or red chilies, cut into slivers   1/2 cup peanut or cooking oil 1 onion, sliced 1 1/2 tablespoons unbleached white flour 1/2 cup dried unsweetened cranberries small handful fresh parsley sea salt to taste fresh ground black pepper to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside to cool. Meanwhile, rinse the wild rice and add to a small saucepan. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for 40 minutes or until the grains are just tender but not falling apart. Drain and set aside. At the same time, rinse the basmati rice and add to a medium saucepan. Add 2 cups of water, 1/2 tablespoon of the olive oil, and 1/4 teaspoon of the salt. Bring to a boil, reduce heat to low, cover, and simmer undisturbed for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside. Heat the remaining olive oil in a medium saucepan over medium heat. Toss in the cumin seeds, ground spices and chilies, stir for a few moments, then add the chickpeas and remaining 1/4 teaspoon of the salt. Stir for a couple of minutes to heat the chickpeas, then transfer the contents to a large mixing bowl. In the same saucepan, pour in the peanut or cooking oil and heat over high heat. Meanwhile, toss the sliced onion with the flour in a bowl with your hands to lightly coat the onion. When the oil is very hot, gently place some of the onion in the oil and fry for 2 or 3 minutes or until the onion is golden brown and crisp. Remove with a slotted spoon and place on paper towels to drain. Repeat in batches until all the onion is fried. Fold the rices, fried onions, cranberries and parsley into the chickpeas. Season with salt and pepper. Serve warm or at room temperature. Makes 4 to 6 servings

Other recipes you may enjoy:
Ottolenghi's Chickpea Sauté with Greek Yogurt
Chickpea, Olive and Feta Cheese Salad
Wild Rice and Asparagus Salad

On the top of the reading stack: "Simply Satisfying" by Jeanne Lemlin

Audio Accompaniment: Sima Deep - Make Me Flow

Black-Eyed Peas with Roasted Squash

This rather quick and easy curry is an ideal way to take advantage of winter squash and a good excuse to turn on the oven to warm up. There is a healthy dose of nutrients in this dish and lots of spice to help cure ailments which is surely important this month as the colds that are going around are most persistent indeed.

Roasting the squash not only adds some heat to your kitchen but also brings out the natural sweetness of this treasured vegetable. More so than years past, I have been exploring and enjoying various types of squash. I am still amazed how filling it is, especially when paired with beans and grains.

Serve with rice and savory Indian flatbreads or, as I did, cooked quinoa for a not so traditional pairing but certainly your body will thank you either way. Lots of goodness in the meal and that is just what this time of year calls for. Also a good choice for your holiday tables as well. I am particularly smitten with the blend and amount of spices in this dish, but of course, feel free to adjust accordingly to suit your palate.

Black-Eyed Peas with Roasted Squash

Recipe by Lisa Turner Cuisine: Indian Published on December 7, 2012 Simple and nourishing black-eyed pea and roasted squash curry with Indian seasonings Print this recipe Ingredients: 1 1/4 cups dried black-eyed peas (3 cups cooked) 1 medium butternut or other squash (1/2 pound) butter or oil for brushing + 2 tablespoons 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 shallots or 1 small onion, finely chopped 1 small clove garlic, finely chopped 1-inch piece fresh ginger, minced or grated 2 or 3 fresh chilies, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon chili powder 1 teaspoon ground coriander 3/4 teaspoon garam masala 1/4 teaspoon cayenne pinch of mustard powder (optional) a few pinches of asafetida 1 teaspoon sea salt or to taste 1 medium tomato, diced water as needed Instructions: Rinse the black-eyed peas and soak in several inches of water for 8 hours or overnight. Begin by roasting the squash. Butter or oil a roasting pan. Cut the squash in half, scoop out the membrane and seeds, and brush liberally with butter or oil. Place on the prepared pan and bake in a preheated 425° oven for 45 minutes or until the squash is fork tender. Set aside to cool. When cool enough to handle, peel and chop into chunks or mash with a fork. While you are cooking the squash, drain and rinse the beans and transfer to a large saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 45 minutes until the beans are tender but not breaking apart. Drain and set aside. Heat 2 tablespoons of butter or oil in a large saucepan over medium heat. When hot, toss in the mustard seeds, cumin seeds and fenugreek seeds and stir for 30 seconds or until the mustard seeds begin to splutter and pop. Now add the shallots or onion and stir for another 5 minutes. Add the garlic, ginger and chilies, and continue to stir for another 2 to 3 minutes. Toss in the spices and salt and continue to stir for another minute until fragrant. Now add the tomato and simmer for 2 to 3 minutes or until the tomato is softened. Add the cooked black-eyed peas and squash to the pan. Simmer for 15 minutes, stirring often and adding water as necessary to achieve your desired consistency. Serve hot. Makes 4 to 6 servings

More squash recipes from Lisa's Vegetarian Kitchen:
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms
Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad
Red Bean and Squash Soup
Indian-Style Roasted Squash Curry

On the top of the reading stack: cookbooks, everywhere

Audio Accompaniment: new Vladislav Delay - Kuopio

Vegetarian Christmas Entertaining Ideas

Whether you observe Christmas or another religious or cultural holiday, or just an opportunity to take some time off work, this is a season for celebrating family, friends and — of course — food. With cherished traditional recipes and tantalizing displays of elegant dishes and treats, food plays an important role in our observance of Christmas, from a special family breakfast through to the snacks passed around during the day, and finally to a memorable dinner.

Over the years I've created treats and meals for my own loved ones at Christmas, and I'm so happy that they have become as cherished to themselves as to me. Friends and families of vegetarians such as myself often have to forgo or add to earlier Christmas food traditions out of necessity, but one of the purposes of my cooking for friends and family has been to show them that vegetarian food can be just as rewarding an experience on special occasions as it is for everyday eating. One of my greatest rewards is to find that they themselves have discovered that Christmas traditions can grow and change through time without any loss of flavor or delight.

I cannot serve my treats and dishes to you, my readers, as much as I would like to. But I hope that sharing the recipes with you will provide you with inspirations and ideas that will add to your own Christmas eating and entertaining experiences, and make your holidays a time of sharing wonderful food as much as sharing time with the most important people in your life. Most of all, I hope that each and everyone one of you have a very warm and blessed Christmas.

Check out these and other menu ideas on   

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Nigella's Christmas Pavlova Like an enormous roasted marshmallow with a thick crispy caramelized-sugar exterior surrounding a light and creamy meringue, pavlovas have the same lumpy and carefree charm of appearance, sweetness and ease … or a charm that is actually improved by a jaunty slathering of whipped cream and a reckless scattering of fruit on top.	Lisa's Famous Christmas Rum Balls A Christmas classic, these rum balls disappear in moments once they're served. Somewhat like truffles, but with a smooth chocolate interior flavoured with crushed vanilla wafers and — of course — rum. A dark Jamaican rum will add extra intensity to the taste. Crushed hazelnuts or macadamias can be substituted for the vanilla wafers for a nuttier sensation.
Tropical Fruit Christmas Fruitcake Dark, rich, chewy and moist, this may be the best Christmas fruitcake you've ever had. Quality dried pineapples, lychees, mangoes, golden raisins and coconut, fresh cut citrus peels, and a splash of island rum — this fruitcake only improves with age. This year you can pass around a fresh and beautiful fruitcake, instead of all those fruitcake jokes that usually get passed around at this time of year.	Tropical Christmas Steamed Pudding The plumpness and fresh vibrant flavours of dried tropical fruits are the star qualities of this steamed Christmas pudding. Any kind of dried fruit that strikes your fancy can be used, but a mixture of tropical fruits — mangoes, papayas, pineapples and bananas — will let you imagine you and your family are sitting on a sandy island beach at Christmas-time surrounded by warm tropical breezes.
Santa's Panforte   These little sweet and chewy bites of dried fruit and nut candy are a delicious addition to your holiday entertaining platter. Best of all this wholesome treat can be prepared weeks or even months ahead of time, as long as you can keep out of them yourself before Christmas.	Fresh Gingerbread Cake with Lemon Icing Gingerbread is a classic Christmas treat, and this delicious, sticky and moist gingerbread cake made with fresh ginger has plenty of zing to satisfy the traditionalists in the family while adding a modern sweet lemon icing for the bolder and more adventurous crowd.
Cocoa Fruit Treats   Naturally sweet, these no-bake cocoa treats with pistachios, dried fruit and a hint of chili are entirely guilt-free and incredibly easy to make. A great Christmas treat for when you think you've been over-indulging but can't resist the festive platter.	Quick & Easy Healthy Peanut Butter Balls These no-bake and guilt-free little peanut butter balls are so easy to prepare that you can make them over and over again over the holidays, and you may need to once you see them flying off the plate.

Eggnog & Rum Winter Spiced French Toast   The perfect wake-up on a Christmas morning, the scent of eggnog combined with the gentle hints of rum and winter spices wafting through the kitchen might just give these breakfast treats priority over the presents under the tree this year.	Ginger Molasses Pancakes with Mixed Dried Fruit These simple pancakes have the same festive flair as Christmas fruitcakes but with a much lighter, fluffier and fresher taste and texture. Perfect for serving up on a Christmas morning with some warmed maple syrup without having to wait around for the store-bought treats to be set out.
Rum & Ricotta Fritters Christmas mornings are the perfect time to put on a pot of hot coffee and stir up a batch of these simple little rum and ricotta fritters — light, airy and golden like the day to come, and just like little pieces of the fluffiest and most delectable pancakes you can imagine. Dusted with icing sugar or dipped in maple syrup or a warm spiced chocolate sauce, the memory of the scents and flavors will linger gloriously in your nose and mouth for hours.	Spiced Pumpkin Waffles These light and fluffy waffles practically spring out of the waffle iron and onto the plate. The heavenly aroma of baked pumpkin and spices dressed with a little warmed maple syrup makes the most fragrant and delicious Christmas breakfast imaginable. Best of all, the aroma lingers through the house for hours to keep the festive cheer in the air.
Apfelpfannkuchen (Baked German Apple Pancake) This soft and sweet baked apple pancake feels like a soufflé in the mouth with the wonderful flavors and aromas of brown sugar, cinnamon and nutmeg. A delicious start to the day with a mug of hot coffee, it's good enough to serve as dessert or as a late-night treat with a mug of hot chocolate instead.	Indian-Style Fried Egg and Potato Cake For hungry people who want a filling and nourishing breakfast to last them through the day until dinner, this hearty savory fried egg and potato cake with Indian seasonings will do just the trick. And the delicious aroma will linger in your kitchen for hours and keep you hungry for more.

Mushroom Nut Roast in Golden Puff Pastry Rich, hearty, earthy and delicious, this flavorful and gorgeous mushroom nut roast wrapped in a golden puff pastry is the centerpiece of any Christmas dinner, vegetarian or otherwise. Loaded with quinoa, different kinds of mushrooms and nuts, sun-dried tomatoes and plenty of spices and seasonings, it's extraordinarily nutritious as well, but you won't have to mention that to your guests to get them to finish it off.	Vegetarian Mushroom Bourguignon It is often said that mushrooms are the meat of vegetarians, and after eating this mushroom bourguignon you just might be convinced yourself. Tender chunks of plump portobellos and chewy dried lobster mushrooms are simmered into a rich, thick and fragrant sauce highlighted by a robust red wine and served over a bed of steaming egg noodles. Even your carnivorous guests won't miss a thing.
Spicy Lentil Quinoa Nut Loaf   This curried "meatloaf" made with lentils, quinoa, mushrooms and cashews is not only an attractive centerpiece for a vegetarian Christmas dinner, it's hearty enough to satisfy any appetite, vegetarian or otherwise. It might also be the healthiest and most nourishing Christmas dinner you've ever had.	Scalloped Potatoes with Best-Ever Mushroom Sauce Scalloped potatoes are a tradition at many Christmas tables, and these soft, creamy and buttery potatoes get a special treatment worthy of the occasion with generous layers of a tangy and aromatic mushroom sauce that I maintain is simply the "best ever".
Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios Butternut squash is a seasonal winter favorite, and this simple, warm and creamy soup made with sweet roasted butternut squash soup and puréed cannellini beans is spiced and then topped with toasted pistachios for a hearty, delicious and colorful starter for a lovely Christmas meal.	Quinoa Soup with Beets and Fresh Dill     This seasonal and spicy beetroot and quinoa soup has all the colors of Christmas, especially if you top off a warm bowl with a dollop of sour cream. Warming, nourishing and earthy, this soup will set the stage for a gorgeous and satisfying meal.
Vegetable Cassoulet with Bread Topping An updated vegetarian take on a classic French winter staple, this rich and savory baked bean and vegetable casserole with dried herbs and a baked bread and Parmesan cheese topping makes for a delicious side dish but is also filling and hearty enough for a main course.	Hot Popovers   Simple light and fluffy "egg-y" popovers are a single serving size version of the classic British Christmas Yorkshire Pudding bread. Slather with butter and sprinkle salt and pepper on top of a hot fresh cooked popover for an absolutely delicious dinner roll that will fly off the table — better make a couple of batches at least.
Curried Indian Vegetable Soup This Indian-style vegetable soup has long been one of my very favorite soups to serve to friends and families on special occasions. Healthy, but most importantly delicious, cooked fresh vegetables seasoned with Indian spices bursts with an astonishing array of flavors in one bowl. Your guests may just want to fill up on this before even starting the main course.	Curried Red Kidney Beans & Paneer Looking for a spectacular Indian main course to try for a change this Christmas? This colorful red kidney bean chili-style curry served with tender pieces of fried paneer cheese is rich, earthy, spicy and incredibly flavorful, and never fails to blow people away.