Lisa's Vegetarian Kitchen

On the menu tonight, Asparagus and Pesto Risotto with Mushrooms. A simple creamy risotto provides the opportunity to lend even more distinction and flair to asparagus. Fresh lightly sautéed button mushrooms and a simple basil pesto add refined and delicious adornments that enhance the taste experience of asparagus without overshadowing it. Quite easy to prepare and make and just requiring attention, this risotto is really quite a stunning gourmet way to enjoy the asparagus season. The recipe is here, on my website: https://www.foodandspice.com/2013/07/asparagus-and-pesto-risotto-with.html

On the menu this past week, Walnut Sun-Dried Tomato Pesto Pasta with Roasted Mushrooms. This filling pasta dish is coated with a rich and creamy pesto that one might think was laden with cheese, though it is entirely dairy-free. Plenty of earthy and meaty roasted mushrooms, (which can easily be sautéed instead of roasted) and protein-rich walnuts make up the pesto, with extra flair and vibrancy from sun-dried tomatoes, fresh lime juice, cilantro, and a hint of heat from some chilies for a memorable pasta dinner. The recipe is here, on my website: https://www.foodandspice.com/2019/10/walnut-sun-dried-tomato-pesto-pasta.html

From the archives, Avocado Greek Salad. Salads appear on my table year round, but they are especially suited to the summer months when the produce is fresh and local and lighter meals are in order. All the fixings of your usual Greek salad are featured here — fresh vegetables, olives and feta — but the twist here is the addition of creamy avocado. The first time I tried it, I substituted goat cheese for the feta for some extra creaminess. The possibilities here are endless really, although a healthy helping of good quality olives and cheese are in my mind essential. The recipe is here, on my website: https://www.foodandspice.com/2014/07/avocado-greek-salad.html

From the archives, and on the menu soon, Beet and Black Bean High-Protein Burgers. Earthy black beans, grated fresh beetroot, nourishing quinoa, mushrooms and ground walnuts seasoned with good quality spices come together for an unforgettable vegetarian and vegan friendly burger alternative. In addition to the beans, quinoa and walnuts, I added h**p seeds for an additional boost of protein. I served these burgers on pieces of lightly toasted soft ciabatta bread with dill pickles, sliced tomatoes and spinach leaves tossed in a creamy tahini dressing. The recipe is here, on my website: https://www.foodandspice.com/2019/07/beet-and-black-bean-high-protein-burgers.html

On the menu tonight, Chickpeas Smothered in a Tangy Tomato Gravy. Despite its relative simplicity, or perhaps because of, it's a signature dish that I have perfected over the years. If you like a thick and spicy chickpea curry with a tangy and tart flavor, consider this as a meatless alternative to your usual fare or another recipe to add to your vegetarian or vegan repertoire. The recipe is here, on my website: https://www.foodandspice.com/2013/04/chickpeas-smothered-in-tangy-tomato.html

From the archives, Sun-Dried Tomato and Herb Biscuits. The sun-dried tomatoes really give these easy biscuits an extra boost of tangy flavor along with the underlying hint of dried herbs present. Slightly crispy on the outside and flaky soft inside, serve them for breakfast or alongside soups, pasta, curries or any other dinner that just cries out for some bread on the side. The recipe is here, on my website: https://www.foodandspice.com/2018/05/sun-dried-tomato-and-herb-biscuits.html

{New Post) Vegan Coconut Milk Dal Makhani. Creamy, rich and fragrant dal makhani — literally "buttery lentils" — variations of this once humble north Indian street food staple have become signature dishes in fine Indian restaurants and homes across the world. Like other famous dal curries, dal makhani invites experimentation. The essentials of whole urad beans and red kidney beans, ginger, garam masala, and cream remain the same in all of these variations, but otherwise the dals are a canvas upon which to work your seasoning art.

I've made several variations of this famous dish in my own kitchen, and this time around, I skipped the cream and went with coconut milk for the creamy element that adds to the texture of the velvety cooked legumes. The recipe is here, on my website: https://www.foodandspice.com/2022/06/vegan-coconut-milk-dal-makhani.html

On the menu tonight, Lemon Chia Seed Cornmeal Bread. Not too sweet, the bold lemony flavor of this cornmeal loaf studded with chia seeds stands up on its own, and lovingly complements a nice cup of hot tea. Or consider serving alongside a spicy curry for a refreshing taste experience. The recipe is here, on my website: https://www.foodandspice.com/2016/11/lemon-chia-seed-cornmeal-bread.html

From the archives, Adzuki Beans in a Fragrant and Spicy Tomato Gravy. These jewel-like beans may be used in any recipe calling for mung beans, but there are differences — the adzuki bean has a richer and nuttier flavor than the green mung bean which has a somewhat earthier taste and texture, so the two beans really do add a distinct character to the dish they are added to. These azuki beans cooked in tomatoes and spices are easy to prepare and go well with a side grain such as rice. The recipe is here, on my website: https://www.foodandspice.com/2019/03/azuki-beans-in-fragrant-spicy-tomato.html

On the menu this Sunday, Bengali-Style Crunchy Potatoes. One of my favorites, these pan-fried potatoes are seasoned with panch phoran - a spice mixture of fenugreek, nigella, mustard, cumin and fennel seeds. The recipe is here, on my website: https://www.foodandspice.com/2007/10/bengali-style-crunchy-potatoes.html

On the menu tonight, a variation of this classic Tarka Dal With Tomato and Spices. A creamy dish consisting of yellow or red lentils, tarka dal is actually a generic term for any cooked dal tempered with a final addition of seeds and spices fried in hot oil or ghee — the tarka — to give it a simple but elegant finish. The recipe is here, on my website: https://www.foodandspice.com/2012/07/tarka-dal-with-tomato-and-spices.html

From the archives, Aloo Gobi with Chickpeas. A Twist on a classic curry, here we have cauliflower and potato simmered in a fragrant spiced tomato sauce with tender buttery chickpeas added to fill out the dish to serve as a main. The recipe is here, on my website: https://www.foodandspice.com/2014/06/aloo-gobi-with-chickpeas-twist-on.html

From the archives, Hummus Falafel Bowls. Homemade baked falafels, creamy hummus, quinoa and toasted pita triangles come together in this attractive, balanced and satisfying summertime Middle-Eastern style meal, that is nonetheless a fine meal anytime of year. The recipe is here, on my website: https://www.foodandspice.com/2019/07/hummus-falafel-bowls.html

From the archives, Portobello Chickpea Salad. This is the kind of salad that's perfect to serve at any time of year. It's filling enough to serve as a light dinner main, with slices of herb and balsamic marinated portobello mushrooms roasted to tender perfection and served over a bed of mixed greens and plump golden chickpeas tossed with a spicy mustard dressing. And topped with toasted mixed nuts, slices of fresh avocado and cherry tomatoes, it's a colorful blend of tastes and textures too. The recipe is here, on my website: https://www.foodandspice.com/2020/08/portobello-chickpea-salad.html

On the menu this weekend, Green Bean Poriyal. Poriyals are essentially dry curries that are ideal accompaniments to any main course and a hallmark of South Indian cuisine. These vegetable-based dishes are usually gently steamed or stir-fried over a low heat to retain the flavors of the vegetables featured in the dish. In this case, it is important not to overcook the green beans, because you want to retain the crispness that comes out in each bite. I've added tamarind here for a bit of sweetness and some coconut and split urad and toor dal for some crunchy texture. The recipe is here, on my website: https://www.foodandspice.com/2016/07/green-bean-poriyal.html

From the archives, Northeast African Millet Patties. I have revised this recipe over the years, and now use a mixture of millet and quinoa. A staple in my kitchen for many years, these are wonderful for breakfast or as a dinner accompaniment. Easy to prepare, you'll not soon forget these protein packed delights. The recipe is here, on my website: https://www.foodandspice.com/2007/04/northeast-african-millet-patties.html

{New Post} Indian-Spiced Green Pea Soup. This Indian-style creamy pea soup includes green garden peas in addition to green and yellow split peas - ideal for lunch served with some fresh crusty bread, or as a starter or part of a larger dinner when a lightly spiced, earthy, thick and satisfying soup is in order. The recipe is here, on my website: https://www.foodandspice.com/2022/05/indian-spiced-green-pea-soup.html

From the archives, Creamy Polenta with Sautéed Mixed Mushrooms. You'll want to enjoy this polenta hot right from the pan, though if you are making it for only two, as I did, you will have leftovers. But the leftover polenta can then be pressed into small discs and pan-fried until golden and topped with any remaining mushrooms or some tomato sauce for another delightful meal. The recipe is here, on my website: https://www.foodandspice.com/2019/05/creamy-polenta-with-sauteed-mixed.html

{New Recipe} It's been a while since I have updated my website to include a new recipe, apart from fairly minor revisions of older recipes. Finally, I offer up this Chana Paneer Masala for your consideration. This twist on a classic includes not only buttery soft chickpeas and shredded paneer simmered in a classic tomato gravy, but also mushrooms which are pan-fried and added near the end of the cooking time for an unforgettable dish without too much fuss either. The recipe is here: https://www.foodandspice.com/2022/04/chana-paneer-masala.html

From the archives, Spicy Sour Chickpea Masala. Classic spicy chickpea curry with a bold, fresh, tart and sour flavor highlighted from adding onions, chilies and ginger marinated in lemon juice as a finish to the dish. The recipe is here, on my website: https://www.foodandspice.com/2014/05/spicy-sour-chickpea-masala.html

On the menu tonight, an old classic from my website, Mushroom Pulao Rice. Fresh white mushrooms, tomatoes and spices dress up white basmati rice. An ideal side. The recipe is here: https://www.foodandspice.com/2007/06/mushroom-pulao-rice.html

From the archives, Hash Browned Sweet Potato and Beets. With a few beets and a sweet potato, these vegetables are just as delicious and even more colorful hashed and browned as well. Beets and sweet potato are lightly cooked ahead of time (ideally the night before) and pan-fried until crisp and golden.

With their comparatively strong flavors, beets and sweet potatoes don't need to be mixed with too many other spices or seasonings as you might do with potatoes — a little onion, garlic, salt and pepper are all you need, with a dash a cayenne or some herbs if you like. The recipe is here, on my website: https://www.foodandspice.com/2015/06/hash-browned-sweet-potato-and-beets.html

Looking for an easy and healthy Easter treat? Then you may wish to try this Tahini Freezer Fudge. Needing only four ingredients, a saucepan and a wooden spoon, this fudge comes together in hardly any time at all. With the tahini it tastes like a dark chocolate halva, and it's dairy-free too. The recipe is here, on my website: https://www.foodandspice.com/2018/12/tahini-freezer-fudge-vegan.html

From the archives, Turkish-Style Lentil Soup. This simple recipe resembles a classic Indian dal makhani both in appearance and its wonderfully creamy texture. But instead of red kidney beans and urad dal simmered in an Indian-spiced cream-based sauce, brown and red lentils are cooked here in a seasoned coconut milk sauce with sumac, mint and dill. The result is a deliciously unique and warming combination of earthy, tangy, zesty and slightly sweet flavors with a refreshing twist from the fresh mint. The recipe is here, on my website: https://www.foodandspice.com/2013/12/turkish-style-lentil-soup.html

From the archives, Quick and Easy Peanut Butter Cookies {Gluten-Free and Egg-Free}. This is my signature recipe for peanut butter cookies. One bowl, a measuring cup and a teaspoon, mix, shape into cookies, bake for just under 10 minutes and enjoy if you can be patient for another 10 minutes to let them cool and firm up a bit. The recipe is here, on my website: https://www.foodandspice.com/2019/04/quick-and-easy-peanut-butter-cookies.html

On the menu tonight, a variation of these Spicy Indian Smashed Potatoes with Fresh Mint. These mashed potatoes — not whipped or mashed too finely, mind you — are blended with fresh ginger, plenty of chilies, and an assortment of Indian spices, and then pan-fried until golden and served with fresh chopped mint. This time around, I am including roughly chopped spinach. The recipe is here, on my website: https://www.foodandspice.com/2019/10/spicy-indian-smashed-potatoes-with.html

From the archives, Hungarian Mushroom Soup. A classic from my kitchen, mushrooms shine in this creamy, fragrant soup just perfectly seasoned with paprika, lemon and dill. If you wish to keep the soup diary-free, coconut milk can be substituted for the yogurt and buttermilk if desired. The recipe is here, on my website: https://www.foodandspice.com/2008/02/hungarian-mushroom-soup.html

From the archives and on the menu this week, Black Tea and Gingered Black-Eyed Peas. This easy, gently spiced gingered curry simmered in black tea makes for a complete meal when served with rice and a side vegetable dish. Smoky, peppery and earthy, this dish has become a classic in my kitchen. The recipe is here, on my website: https://www.foodandspice.com/2014/03/black-tea-and-gingered-black-eyed-peas.html

On the menu tonight, another classic from my kitchen, Chickpeas Simmered in a Tangy Tomato Gravy. One of my favorite versions of chana masala. The recipe is here, on my website: https://www.foodandspice.com/2013/04/chickpeas-smothered-in-tangy-tomato.html

From the archives, a classic from my kitchen. Urad Dal Tomato Soup. warming and easy to digest, this attractive and gently spiced ural dal and tomato soup is always worth another share. And another taste too. Creamy mild urad dal combines so well with tangy tomatoes, hot peppers, ginger and cumin. The recipe is here, on my sadly neglected website: https://www.foodandspice.com/2015/09/urad-dal-tomato-soup.html