The challenge for January was to get creative with leftovers and come up with a soup or salad suitable for vegetarians. We certainly had a lovely turnout this month and I want to try each dish. A big thanks to all who submitted their creations. We must however, crown a winner. Congratulations to Janet of The Taste Space who submitted this creative and absolutely irresistible Carrot Ginger Lime Soup with Sweet Potato Hummus. Adding leftover hummus to soup had never occurred to me, but I adore the idea.
Jacqueline with be hosting the February edition of No Croutons Required. Check back at the beginning of the month for the theme.
Once again, boldness in the kitchen paid off. Coming up with savory meal dishes has become second nature to me, but when it comes to baking I tend to stick to tried and true recipes. But after the success of my Guinness gingerbread cake, I figured I would try my chances with a homespun cookie recipe. The result was quickly devoured and turned out to be a perfect little snack to settle queasy tummies. Chewy, without being overly moist, with a slight crumbly texture, I have already made a few batches because they are so easy to prepare and a delightful way to get a mellow sugar fix from baked treats.
|Healthy Peanut Butter Cookies|
|Recipe by Lisa Turner|
Published on January 29, 2013
Simple, chewy, delicious and wholesome eggless peanut butter cookies made with natural peanut butter and just a little sugar
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More cookies from Lisa's Kitchen:
Chocolate Orange Cookies
Cayenne Peanut Butter Cookies
Flourless Peanut Buttter Chocolate Chip Cookies
Cream Cheese Sugar Cookies
On the top of the reading stack: Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Pie Crusts by Greg Henry
Audio Accompaniment: Biosphere
I am craving spring and it is no secret to those that know me and check in on my space that I despise winter. My smallish frame has a most difficult time keeping warm, even in my apartment, even when I am cooking and baking in my kitchen. I adore old houses but the draftiness and lack of proper insulation make for a good number of cold months in a row with little relief. In addition to that, I miss the warming sun on bare skin.
I suppose that is one of the reasons I made this refreshing peach salad that can hardly be said to be seasonal here in Canada, but I can dream of warmer times. I rarely use canned ingredients, but was invited to try California cling peaches that are not packed in that usual syrupy, sugary mixture of unpleasantness nor with nasty preservatives. I do tend toward soups, stews and baked dishes for dinner during these dreary months, but we all need a bit of sweetness in our diet, no matter the time of year. Store this one away for fresh peach season or just hurry off to the store and get some canned peaches as I did if you can't wait that long.
Mild bocconcini cheese really takes on the natural sweetness of the peaches and tartness of the vinegars, especially when marinated, and the earthy tender greens and fresh basil fill out the whole taste experience. You won't be disappointed with this delightful side salad.
|Peach and Bocconcini Salad with Arugula|
|Recipe by Lisa Turner|
Adapted from the California Cling Peach Board
Published on January 27, 2013
Simple and refreshing, slightly sweet and savory salad of marinated peach slices and bocconcini cheese served over arugula
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Note: Use 2 tablespoons of white wine vinegar in place of the balsamic and champagne vinegars if desired and do experiment with the vinegars and oils you have on hand.Instructions:
More refreshing salads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Chickpea and Fresh Ginger Salad
Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette
On the top of the reading stack: copious number of notes
Audio accompaniment: Pantha du Prince at Shanti 7.12.2008
Carrots are one vegetable that I pretty much always have on hand. They keep for a good while in the fridge and can easily be tossed into salads, stews or soups, or just eaten raw with or without dip. I got to thinking about my fresh bag of carrots and decided that carrots ought to shine as a centerpiece of the meal from time to time and so the idea of this elegant nourishing soup with plump, lightly fried paneer cheese cubes was born and subsequently devoured. My husband declared it was probably the best carrot soup he has ever eaten and, humble cook that I am, I tend to agree.
If you want a vegan version, use oil and coconut milk instead of butter and cream and omit the paneer cubes and use croutons instead, such as these ever-popular polenta croutons (without the Parmesan), fried tofu cubes or any other addition that suits your fancy.
To begin the evening, let us start with some savory appetizers from my kitchen that are sure to get everyone in the party mood.
Stuffed Mushrooms. These earthy mushrooms are stuffed and complimented by a wonderful array of savory flavors, from tart sun-dried tomatoes and Kalamata olives, spices and jalapeños, to creamy and slightly salty goat cheese. An amazing appetizer for any occasion, this recipe can of course be increased in quantity depending on the number of participants attending your party.
Olive Cheese Balls? Imagine a plump green olive nestled in a slightly spicy and crispy cheese pastry. For a maximum burst of flavor, I suggest you use an extra old Cheddar cheese. I'm quite certain you could substitute small sautéed button mushrooms for the olives. Better yet, double this recipe and make both for a simple and perfect appetizer.
Smoked Gouda Gougères are not to be skipped. These delightful little airy puffs can be served with a red pepper dip, or just on their own, as I enjoyed them. Certainly a great hors d'oeuvre or snack and crowd pleaser.
Spicy Roasted Red Pepper Hummus is another popular choice to have on hand for your evening festivities. It's also vegan friendly if you leave out the cheese.
Guacamole served with blue corn tortilla chips or, better yet, homemade Spicy Baked Tortilla Chips can't fail to be a hit. If you want to make it a Mexican party, do include Quesadilla with Mushrooms and Black Bean Pastries on the menu. Your guests might never want to leave after this feast, so choose your friends wisely.
Spicy Nachos loaded with vegetables and smothered in cheese are always a hit and hard to resist. Homemade tomato chutney makes these even harder to resist.
Popcorn is always in order, especially if you spice it up while enjoying a glass of wine. Old fashioned stovetop-popped popcorn goes gourmet in Lisa's Kitchen. Generous handfuls are in order.
Enjoy your evening with good eats and good friends.
I do tend to eat more soups than salads during the cold months, but this is a substantial and nourishing winter salad not to be missed and I see no reason why it shouldn't appear on menus all year round. Robust and earthy beets are gently tossed with a tangy and nutty vinaigrette that is balanced and enhanced by some sweetness from the presence of tamarind and a sprinkling of pomegranate seeds. The contrast of flavors and textures in this dish make for one fine dining experience and your guests will never guess just how easy it is to put together. Simplicity is often the most gourmet feature of the meal.
This is adapted from Jerusalem by Yotam Ottalenghi. Ottolenghi is a true genius and master in the kitchen, and the freshness and graceful simplicity that are a signature of his creations make for some of the most creative and pleasing additions that often adorn my table. This book, and his other releases, are a must have for aspiring and accomplished cooks alike, and they do look so beautiful on the shelf and the coffee table for that matter.
I'm sharing this substantial vegan salad with Ricki's Wellness Weekend.
|Beetroot, Leek and Walnut Salad|
|Recipe by Lisa Turner|
Adapted from Jerusalem: A Cookbook
Published on January 22, 2013
Sweet and earthy roasted beets tossed with leeks and walnuts in a tangy tamarind vinaigrette
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More beet recipes from Lisa's Vegetarian Kitchen:
Shredded Beet and Dill, Coconut Salad
Lentil Pomegranate Stew with Beets and Spinach
Haloumi, Beetroot and Greens Dressed with Tahini and Lemon
Roasted Beetroot with Toasted Walnuts and a Yogurt Dressing
On the top of the reading stack: the newspaper
Audio Accompaniment: Lux by Brian Eno
Our first entry is from Sarah of Dinner with Crayons with a most tempting Sprout Coleslaw With Cranberries and Pecans. This creative use of leftover vegetables from Christmas is easy to toss together. Brussels, celery, onion, mushroom, sage leaves, dried cranberries and pecans are dressed with mayonnaise, white wine vinegar and horseradish. It's a raw salad, and even her young son tried some after helping his mommy in the kitchen. I couldn't resist this wholesome combination.
Next up is Lisa of We Don't Eat Anything With a Face with this elegant Spiced Parsnip and Carrot Soup. Adapted from one of my favorite veggie cookbooks, this soup is a great way to use up leftover root vegetables and to introduce parsnips to the table too. Onion, parsnips, carrots and potatoes are spiced up and pureed with ginger, cumin, freshly cracked black pepper and served with a swirl of heavy cream just before serving. Yes please - satisfying on it's own but especially when accompanied by some crusty bread.
Ren, who shares her cooking adventures at Fabulicious Food, serves up a gorgeous bowl of Butternut, Coconut and Hazelnut Soup. This paleo-friendly dish is not only good for you, but surely absolutely delicious too. Onion and celery come together with butternut squash, stock, coconut milk and then sprinkled with leftover chopped hazelnuts before serving and drizzled with some avocado oil if desired.
Johanna of Green Gourmet Giraffe needed to find a way to use up an excess of spring onions and she comes up with a winner here with this Spring Onion Soup adapted from one of my favorite cooks that leaves me even more eager for spring than I was before reading her post. The onions are fried up and then pureed with garlic, bay leaves, peas, zucchini and lots of fresh parsley. Stir in some grated Parmesan and yogurt, garnish with fresh mint and and lemon zest and you are in for a satisfying bowl of bliss. Certainly worth all of the chopping.
My contribution this month is a Mixed Vegetable Coconut Curry that was fairly mild by my spicy standards but full of flavour and goodness and a perfect cure for the winter chills. I had plenty of fresh vegetables on hand that I need to use up and combined cauliflower, potato, carrots, green beans, peas, spinach and fresh dill with a coconut paste made up of poppy seeds, chilies, ginger, coriander, turmeric, cumin, chili powder, cayenne, asafetida, cinnamon and cloves. Serve hot with fresh cooked rice and your favorite Indian savory flatbread for a satisfying and nourishing vegetarian meal.
Karen of How to Cook Good Food enters this month with a lovely Spiced Carrot, Cardamom and Orange Soup. Vegetables and fruit leftover from Christmas grace the table. Carrots, leeks, harissa, cardamom, stock and freshly squeezed orange juice are blended together and served up with a few swirls of cream. Easy to prepare and a wonderful use of carrots that won't fail to please vegetable fiends. Graceful simplicity is often just what we want for dinner, especially when we are pressed for time but don't want to sacrifice nutrition or taste.
Clevergirl of Don't Forget Your Shovel shares her Wintertime Beet Soup and beet fan that I am, I could not resist a bowl of this that surely would warm the toes and spirit. Clevergirl is clever indeed and freezes her beet greens and beet stock so she can whip up a nourishing meal with those prized leftovers. In this case, she uses a microwave to speed up the process but you could do it on the stovetop. The beet greens and stock come together with mushroom soup, caraway seeds and lots of freshly cracked black pepper.
Jacqueline is up next with this tempting and creative use of leftover cauliflower and broccoli with cheese sauce that she transformed into a creamy Cauliflower Cheese Soup with Broccoli. Steamed cauliflower and broccoli is combined with a cheese sauce made up of infused milk, bay leaves and garlic and then stirred into a butter and flour mixture. Everything is whizzed together with veggie stock and then served with some freshly cracked black pepper, cayenne and sprinkled with fresh chives. How eloquent and mouthwatering is that?
Janet of the Taste Space comes up with a stunning use of leftover sweet potatoes that I simply must try, soon. Feast your eyes on this Carrot Ginger Lime Soup with Sweet Potato Hummus. You can just use leftover roasted sweet potato of course, but for something extra special and easy too, use your leftover sweet potato hummus in a soup for some additional protein, flavour and nourishment. The hummus (a combination of sweet potato, chickpeas, sesame oil, tahini, curry powder and lemon juice) is blended together with carrots cooked in almond and soy milk, and fresh ginger, lime juice, garlic and garnished with fresh cilantro before serving.
Karen of Lavender and Lovage offers up a multi-layer luscious Leafy Green Winter Salad with Fennel and Parmesan inspired by Nigel Slater. Certainly greens are a must year round and this comforting and substantial salad has winter greens a plenty dressed with tarragon vinegar, egg yolk, olive oil, Parmesan, fennel, dijon mustard and is adorned with a generous number of homemade croutons made from some leftover homemade French bread. The blend of flavors and textures here is sure to please - just looking at the photos makes me feel healthy.
From Shaheen of Allotment2Kitchen we have another warming and nourishing soup. I too hate wasting food and this White Bean, Leek and Potato Soup is pure comfort, especially if you get snowed in and don't have much on hand. Leftover mashed potatoes are used in a creative way combined with sauteed leeks, vegetable stock, white beans and some seasoning. There is some incentive to make more mashed potatoes than you need.
Tasty Curry Leaf goes with a Middle Eastern theme with this wholesome Chickpea, Broccoli & Tahini Salad to use up some leftover chickpeas. Chickpeas, red onion and steamed broccoli are dressed up with tahini, olive oil, garlic and tamari. I would enjoy this 'hummus-style' salad anytime of year as it incorporates some of my favorite flavours and it is easy to make too and filling when served with crisp toasted bread.
And that concludes the roundup this month. Jacqueline will be hosting the February edition of No Croutons Required. Check back at the beginning of the month for the theme.
Now and then I purchase a vegetable that I enjoy eating but for some reason rarely ever cook with. The vegetable may sit around for a while, but the challenge of using it gives me occasion to find inspiration. In this case, the vegetable was a bag of parsnips and the inspiration was a soup submitted to our own No Croutons Required roundup from two years ago by mangocheeks of Allotment2Kitchen.
I'm delighted that I came across it again! Parsnips are surprisingly sweet when cooked and puréed, but retain their characteristic and unique flavor that's enhanced with a judicious seasoning of mild curry spices. And adding wild rice lends a wonderful nutty flavor and chewy texture that makes this creamy, warming and nourishing soup a real winner. It's beautifully simple too and likely to win over even the staunchest parsnip critics.
|Curried Parsnip and Wild Rice Soup|
|Recipe by Lisa Turner|
Adapted from Allotment2Kitchen
Published on January 20, 2013
Thick, sweet and creamy, and warm and nourishing blended parsnip soup with wild rice and mild curry spices
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More root vegetable soups that you will enjoy from my well stocked vegetarian kitchen:
Caribbean Sweet Potato Soup
Cream of Potato and Turnip Soup
Curry-Laced Pumpkin and Potato Soup
Potato Cauliflower Soup with Brown Rice
On the top of the reading stack: more newly arrived cookbooks
Audio Accompaniment: howling wind
This is an easy and rather mild South Indian chickpea and vegetable curry — at least according to my standards of mild as regular readers who visit this space know that I do enjoy fiery dishes. It is an ideal addition to meals anytime of year, a delicious solution for using up leftover vegetables, and if you happen to be having it on a winter day, an effective cure for those cold weather chills. This is my idea of comfort food.
Poriyal or palya are dry-textured vegetable curries that make for an elegant starter or side dish, usually tempered with aromatic seeds and spices. This one is rather substantial because of the addition of plump chickpeas and I served it as a main. All you need to balance out the meal are some savory rice and urad dal pancakes, or hot fresh cooked basmati rice and perhaps a lightly dressed leafy green salad and some pleasant background ambience to complete the experience.
This is about as quick and easy a supper idea as you can get, especially if you have a pot of beans cooked up ahead of time or if you use canned beans. Five minutes preparation and ten minutes cooking, and you have a delicious, zesty and nourishing simple supper or a terrific side dish for a Mexican-themed dinner.
It's an especially appealing idea if you're like me and have plenty of ears of fresh corn and green beans on hand during the summer but other seasonal vegetables can be substituted … even squashes or grated root vegetables in the winter. Of course if it doesn't have fresh corn it's not technically a succotash, but on the other hand a truly traditional succotash has lima beans and lard instead of pinto beans and olive oil and you can use frozen or canned corn. I don't imagine that your diners or dinner partner, or yourself for that matter if you happen to be dining alone, will be debating the technicalities as the meal is enjoyed. The most rewarding thing about cooking is coming up with new and innovative variations on classics and showcasing and eating the results.
|Chipotle Pinto and Green Bean Corn Succotash|
|Recipe by Lisa Turner|
Published on January 16, 2013
Quick and easy chipotle-seasoned pinto bean succotash with corn and green beans
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Other quick and easy meal ideas you might enjoy from Lisa's Vegetarian Kitchen:
Zesty Black Bean and Avocado Salad
Black and Green Bean Corn Hash
Vegetarian Stove-Top Calabacitas
Baked Avocado and Egg with Miso Butter
On the top of the reading stack: cookbooks - catching up on drafts and recipe ideas
Audio Accompaniment: Lauki
If you enjoy roasted winter vegetables as much as I do and the tastes of the Middle East, then this recipe really needs no introduction. Adapted from Yotam Ottolenghi's latest book Jerusalem, this substantial and easy-to-prepare vegetarian main is an ideal nutty and earthy dish with a most pleasing layering of creamy textures and flavors to warm up the kitchen and the diners at the table. Serve anytime of year with your favorite variety of seasonal squash to nourish the body and mind.