Spicy Portobello Mushroom Chili

It might seem strange to call this chili, as it contains neither meat nor beans. Nevertheless, the portobellos add a meaty texture to this spicy dish that is reminiscent of traditional chilies. The mushrooms are simmered in a rich and spicy tomato base, along with some red bell pepper, resulting in a comforting dish that will heat you up and satisfy any cravings for spiced up food. Needless to say, mushroom fanatics like myself with also get their fungus fix. I served this alongside some sweet potato fries, but it would be quite good with brown or white rice too. To fill it out further, serve with a leafy green salad on the side.

Spicy Portobello Mushroom Chili with Sweet Potato Fries

Recipe by Lisa Turner Adapted from The Chubby Vegetarian Published on December 29, 2014 Simple hearty no-meat and no-bean portobello mushroom chili served with zesty sweet potato fries Print this recipe Ingredients: 1/2 oz (14 g) dried porcini mushrooms 1 tablespoon coconut or other cooking oil 1 onion, chopped 2 fresh chilies or jalapeños, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 2 teaspoons chili powder, or to taste 1 1/2 teaspoons paprika 1 teaspoon ground cumin 1 1/2 teaspoons ground coriander 3 medium tomatoes, diced 1 teaspoon coconut or brown sugar 4 large portobello mushrooms, roughly chopped 1 red bell pepper, seeded and chopped 1 teaspoon sea salt, or to taste fresh cracked black pepper Sweet potato fries (optional): 1 large sweet potato, peeled and cut into 1/4-inch strips 2 teaspoons olive oil 1/4 to 1/2 teaspoon cayenne, to taste sea salt and fresh cracked black pepper to taste Instructions: To make the chili, begin by soaking the dried mushrooms in 2/3 cup hot water for 20 minutes. Drain, reserving the soaking water, and roughly chop the mushrooms. Set both aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion to the pan and sauté for 6 to 8 minutes until the onion is nicely browned. Add the chilies or jalapeños, ginger and ground spices. Stir and fry for a few minutes, then add the tomato and sugar and cook until it thickens a little — roughly 5 minutes. Add all of the mushrooms to the pan, the red pepper and the reserved mushroom soaking liquid. Bring to a boil, reduce the heat to low, and cover. Gently simmer, stirring occasionally, for about 45 minutes or until thickened to your desired consistency. Meanwhile, if making the sweet potato fries, toss the sweet potato strips with the olive oil, cayenne and salt in a large bowl. Transfer to a parchment-lined baking sheet and bake in a preheated 450° oven for 15 minutes. Make sure not to crowd the potatoes on the pan. Flip the sweet potatoes and cook for another 10 minutes until golden. Season with more salt and some black pepper. When the chili has finished cooking, season with salt and plenty of black pepper. If it is not thick enough, remove the lid and simmer for a while longer. Serve hot over rice or sweet potato fries, topped with pieces of avocado, accompanied by a leafy green salad on the side. Note: Adjust the amount of chili powder used according to your preference. The intensity of heat varies depending on what kind of chili powder you are using. Here I used Kashmiri chili powder, which tends to be a bit milder than most chili powders. Makes 6 servings

Other chili recipes from Lisa's Vegetarian Kitchen:
Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili
Black Bean Chili with Mushrooms and Toasted Spices
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

Easy Egg Curry with Urad Dal and Tamarind

Eggs don't feature all that often on my menus, but when they do, I enjoy spicing them up. My latest egg curry was served up for a light dinner when I wanted something protein packed but not terribly time consuming. Hard boiled eggs are here served smothered in a spicy and tangy tamarind based tomato sauce with urad dal. The addition of tamarind adds a pleasant sweetness to the curry, with texture from the urad dal and some zestiness from the tomato.

The ingredients can be prepped while the eggs are boiling. Once the sauce has thickened, the eggs are folded in, warmed and served up in hardly anytime at all. If desired, serve some rice on the side.

Easy Egg Curry with Urad Dal and Tamarind

Recipe by Lisa Turner Cuisine: Indian Published on December 27, 2014 Simple curry of hard-boiled eggs simmered in a tangy and zesty tomato and tamarind sauce Print this recipe Ingredients: 6 large eggs 1 1/2 tablespoons tamarind pulp 1/2 cup boiling water 1 tablespoon coconut or other cooking oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 1/2 tablespoons skinned split urad dal, rinsed 2 fresh chilies, seeded and finely chopped 2 teaspoons fresh ginger, minced or grated 1 teaspoon turmeric 1 teaspoon chat masala 1/4 teaspoon asafetida 1 tomato, diced sea salt to taste chopped fresh parsley or cilantro for garnish Instructions: Begin by boiling the eggs. Cover the eggs with water in a medium saucepan and bring to a boil. Boil for 8 minutes, and then plunge the eggs in ice water. Let sit for 10 minutes, then remove from the water, peel, and set aside. Meanwhile, soak the tamarind pulp in the boiling water for 30 minutes. Strain, reserving the soaking liquid, pressing out as much liquid from the pulp as possible. Discard the pulp and set the water aside. In a medium saucepan, heat the oil over medium heat. When hot, add the mustard seeds, cumin seeds, fenugreek seeds and urad dal. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Add the chilies, ginger, spices and asafetida, and stir and fry for another minute or two until fragrant. Stir in the tomato, tamarind water and salt. Simmer for 5 to 10 minutes until thickened. Add the eggs, stir to coat, and gently simmer for a few minutes to heat throughout. Garnish with fresh parsley and serve. Makes 2 to 3 servings

Other egg curries to try from my kitchen:
South Indian Egg Curry
Goan Egg Curry with Tamarind and Coconut
Egg Masala Curry in a Spicy Tomato Gravy
Shahi Egg Curry

Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce

One of the reasons, among many, that I don't tend to eat out or carry in is because the food that I make in my own kitchen is not only more affordable, but also much more interesting and nourishing than most of the restaurant offerings available. Take this vegan version of a Mexican classic — the burrito. Wraps are among my favorite comfort foods. When you make them at home, you can control the quality and number of ingredients that get all wrapped up.

In this instance, you won't miss the cheese because it's perfectly balanced, packed full of protein, and quite satisfying with a lingering sensation of spice. The inclusion of nutritional yeast as part of the sauce adds taste and texture that is very much like cheese. One of my dining companions was rather surprised when I told him that the meal was vegan, without any cheese, soy or otherwise. It's that good and the meal got rave reviews. I served it up with some baked sweet potato fries and a homemade tomato salsa.

I adapted the recipe from The Oh She Glows Cookbook by Angela Liddon. A fairly recent acquisition of mine, I've only recently started cooking from this creative and innovative vegan cookbook that certainly proves vegan meals and treats never need be boring or lacking in substance. This burrito is a pleasing example. I pretty much stuck with the original recipe, but I did add some black beans for additional protein and texture and spiced it up a bit. I've been following Angela's blog for a while now and when I heard about her cookbook, I just knew that I would have to make space on my shelf. I'm glad I did.

This was on the menu with spicy sweet potato fries on the side and jalapeño salsa.

Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out Published on December 23, 2014 Hearty and zesty vegan black bean and quinoa burritos with a cashew cream sauce Print this recipe Sauce: 1 cup raw cashews, soaked in water for 4 to 6 hours 1 clove garlic, minced 3/4 cup almond or hemp milk 1/3 cup nutritional yeast 2 teaspoons Dijon mustard 1 teaspoon white wine vinegar or lemon juice 1/2 teaspoon sea salt Burritos: 3/4 cup uncooked quinoa (1 1/2 cups cooked) 1/4 cup dried black beans (3/4 cup cooked) 1/2 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 chilies or jalapeños, seeded and finely chopped 2 teaspoons ground cumin 1 1/2 teaspoons chili powder 1 teaspoon paprika 2 cups broccoli florets, cut into small uniform pieces 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped sea salt and fresh cracked pepper to taste 6 10-inch tortillas for wrapping chopped lettuce for garnish and/or as part of the wrap Instructions: Rinse the quinoa and transfer to a medium saucepan. Soak in 1 1/2 cups water for 8 hours or overnight. Separately, rinse the black beans and soak in enough water to cover for 8 hours or overnight. Bring the quinoa to a boil, reduce the heat to low, cover, and simmer until the liquid is absorbed — about 15 minutes. Remove from heat and set aside. Meanwhile, drain and rinse the black beans, then ransfer to a small saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. While the quinoa and beans are cooking, prepare the cashew cheese sauce. In a blender or food processor, combine the drained cashews, garlic, almond or hemp milk, nutritional yeast, mustard, vinegar and salt. Process until smooth. The sauce should be thick. Add a bit more almond or hemp milk if necessary. To make the burrito filling, heat the olive oil in a large saucepan or wok over medium heat. When hot, add the onion to the pan and sauté for 5 minutes until soft. Add the garlic, chilies or jalapeños and spices to the pan. Stir and fry for another minute or two until fragrant and the onion is coated. Stir in the broccoli and sun-dried tomatoes and fry until the broccoli is tender — about 10 to 15 minutes. Stir in the quinoa, black beans and cashew sauce and season with salt and pepper. Stir well to combine and gently cook for another few minutes, stirring often. To assemble, spoon some of the mixture onto a tortilla, along with some chopped lettuce if desired, wrap it up and serve with salsa. Makes 6 servings

More burrito recipes to enjoy:
Pinto Bean and Avocado Burrito
Jalapeño Breakfast Burritos
Chipotle Black Bean, Millet and Quinoa Burritos

On the top of the reading stack: Baking by Hand : Make the Best Artisanal Breads and Pastries Better Without a Mixer

Audio Accompaniment: Robert Rich

Buttermilk Lemon Scones

Often when I want a quick solution to fill out and complement a meal, I will make up a batch of scones or biscuits. They don't take long to prepare and there is no substitute for homemade preparations. Over the years I have gained a bit of a reputation for making some fine quick breads, and after years of practice and the quest to create that perfect biscuit that rises well with a flaky and layered texture, I think my efforts have been rewarded. Key to the process is to use cold butter, not to overwork the dough, and to fold the dough over a few times during the kneading stage.

These savory scones with just a hint of sweetness have a citrus-y burst from fresh lemon zest and go well with any number of meals or just on their own with a pat of butter. They are certainly fancy enough to serve as part of your holiday meals too.

Buttermilk Lemon Scones

Recipe by Lisa Turner Published on December 19, 2014 Simple, soft and flaky buttermilk biscuits with a burst of fresh lemon flavor Print this recipe Ingredients: 2 cups spelt flour or unbleached white flour 1 tablespoon coconut or other sugar 4 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup (1 stick) cold butter 1 large egg 3/4 cup buttermilk 1 1/2 teaspoons freshly grated lemon zest Instructions: Preheat the oven to 425° and line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder and sea salt. Cut the butter into the flour mixture using a pastry cutter until it resembles coarse crumbs. In a small bowl, beat the egg and then whisk in the buttermilk and lemon zest. Make a well in the center of the dry ingredients and stir in wet mixture until just combined and the dough starts to come together. Turn out onto a lightly floured board and gently knead a few times. Flatten into a square shape roughly 3/4 inch thick. Fold over itself and flatten again. Fold over and flatten once again. Cut into 6 squares and cut each diagonally into 2 triangles. Transfer to the prepared baking sheet. Bake in the oven for 12 minutes or until golden brown. Let cool on a wire rack and serve warm. Makes 12 scones

Other quick breads to enjoy from Lisa's Kitchen:
Apple Cheddar Scones
Classic Southern-Style Buttermilk Biscuits
Mini Gruyère Scones
Skinny Masala Biscuits

On the top of the reading stack: Plenty More by Yotam Ottolenghi

Audio accompaniment: Master Margherita

Simple Lemon Urad Dal

As much as I enjoy cooking, there are days when I want a meal to come together with little fuss. Dal soups and curries are always a fine choice. Nourishing and warming, oftentimes such easy preparations are the ultimate comfort food. Soothing and modestly spiced with a lemony undertone, this creamy urad dal pairs well with basmati rice. To dress the meal up a bit more, consider serving the dal with cracked black pepper rice.

Any dal could be used in place of the urad dal, such as chana, toor or mung dal. Each dal is distinctive and will change the texture and flavor of any dal dish made, so experimenting with various lentils from the pantry will result in a different taste experience each time. Though I cook with toor dal more often, I used urad dal because of the unique and creamy texture it imparts to curries and soups. In its split and skinless form, it is a rather mild dal that works well with Indian flavors.

Simple Lemon Urad Dal

Recipe by Lisa Turner Cuisine: Indian Published on December 17, 2014 Simple, creamy and comforting golden Indian dal curry with lemon, tomato and spices Print this recipe Dal: 1 cup skinned split urad dal 2 1/2 cups water 1/2 teaspoon turmeric 1 medium tomato, diced juice from 1 small lemon (2 tablespoons) sea salt to taste Tarka (tempering): 1 tablespoon oil 1/2 teaspoon brown mustard seeds 1 teaspoon cumin seeds small handful of dried curry leaves, crumbled 2 green chilies, seeded and minced 1/4 teaspoon asafetida Instructions: Rinse the urad dal well. Bring the water and turmeric to a boil in a large saucepan. Stir in the urad dal, bring to a boil again, reduce the heat to low, and cover. Simmer for 30 minutes. Stir in the tomato and simmer for another 40 to 60 minutes, until the dal is soft and begins to break apart. Whisk in the lemon juice and salt and simmer, uncovered, for another few minutes. Remove from the heat. To make the tarka, heat the oil in a small skillet or saucepan over medium-high heat. When hot, add the mustard and cumin seeds to the pan. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves, chilies and asafetida. Stir a few times and then pour the contents into the cooked dal. Cover the dal with the lid and let sit for 5 minutes. Stir and serve with rice and/or bread. Makes 4 servings

More urad dal recipes from Lisa's Kitchen to try:
Urad Dal with Toor Dal and Spinach and Parsley
Urad Dal with Spices
Mung Bean and Urad Dal Curry
Fennel-Flavored Urad Dal Soup

On the top of the reading stack: various printouts

Audio Accompaniment: Pete Namlook

Brussels Sprouts Risotto

It seems that many people dislike or generally tend to avoid Brussels sprouts, a distaste that usually seems to have been born out of childhood experiences with a plate of bland, soggy and over-boiled vegetables. Their flavor is a bit more on the bitter side than many vegetables, which might also explain why children aren't so fond of them, but these little green cabbage-like buds are very healthy and should appeal to the adult palate once given a chance. Well, even as a child I'd never actually disliked Brussels sprouts, but nevertheless I seem to have largely neglected them in my meal plans. I'm not really sure why.

But I do adore making risottos, so when I saw a recipe for a Brussels sprouts risotto in Yotam Ottolenghi's latest cookbook, Plenty More, I immediately bookmarked it as a way not to enjoy a new risotto but to start to repair my neglect of this unique vegetable. Ottolenghi may not be strictly a vegetarian, but his love of vegetables shines through each of his four cookbooks, two of which — including this newest book — are entirely vegetarian. His recipes are always accessible and have a rustic and creative charm illustrated in a lavish collection of beautiful photographs.

I've changed up the original recipe, but I was quite smitten with Ottolenghi's idea of frying up some of the Brussels sprouts in hot oil until golden and crispy for garnishing the plates of risotto. Honestly, they are so delicious fried like this that I had a hard time making sure that enough of them remained to use for garnish! You'd better make some more just to snack on while cooking. More Brussels sprouts are shredded and cooked with the seasoned rice for a colorful and nourishing risotto that's finished off with lemon juice, soft goat cheese and plenty of fresh grated Parmesan cheese for a rich and creamy dining experience.

Risottos tend to dry out quite quickly, so as with any other risotto this one is best served right off the stove to enjoy the full creamy experience. It's an especially good idea with this risotto as the fried Brussels sprouts do not remain crispy if stored overnight. Cooking the lemon rind with the risotto, as indicated in the instructions, is quite optional as they are quite bitter and may not be to everyone's tastes.

Brussels Sprouts Risotto

Recipe by Lisa Turner Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Cuisine: Italian Published on December 15, 2014 Rich, earthy and creamy lemony risotto cooked with Brussels sprouts and topped with golden fried crispy brussels sprout quarters Print this recipe Ingredients: 1 1/4 lb (575 g) Brussels sprouts sunflower, peanut or other high smoke point oil for frying   5 cups vegetable stock 2 tablespoons unsalted butter 2 tablespoons olive oil 2 small onions, finely chopped 2 cloves garlic, minced or crushed 2 tablespoons fresh thyme leaves (1 1/2 teaspoons dried) 1/2 teaspoon fennel seeds (optional) rind from 1 lemon, cut into strips (optional) 1 1/2 cups arborio or other risotto rice 1 cup white wine 1 cup fresh grated Parmesan cheese 2 tablespoons soft goat cheese, cut into chunks juice and zest from 1 small lemon 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Trim the Brussels sprouts. Take about 1/3 of the Brussels sprouts and shred or chop. Set aside. Cut the remaining Brussels sprouts lengthwise into quarters. Dry the quartered Brussels sprouts with a paper towel. Pour 1/2 inch of sunflower, peanut or other high smoke point oil into a medium saucepan and heat over high heat. When hot, use a slotted spoon to drop a portion of the quartered Brussels sprouts into the pan and fry for 1 to 2 minutes until crispy and lightly browned. Be cautious as some of the hot oil will splatter. Remove the Brussels sprouts with a slotted spoon and transfer to paper towels to drain. Repeat with the remaining quartered Brussels sprouts. When finished, keep the fried Brussels sprouts warm in a 150° oven. Meanwhile, bring the vegetable stock to a simmer in a medium saucepan and adjust the heat to keep the stock at a hot simmer. Heat the butter and oil in a large saucepan over medium heat. When hot, add the onions and stir for 10 minutes or until the onions are soft and just starting to brown. Add the garlic, thyme and fennel seeds and lemon rind if using. Stir for 2 minutes, then add the rice and the shredded or chopped brussels sprouts and stir for another couple of minutes, making sure to coat the grains with oil. Pour in the white wine and simmer, stirring constantly, until the liquid evaporates. Add a ladleful of the simmering stock and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock a ladleful at a time, stirring often, waiting until the liquid is absorbed between each addition. Continue until the rice is al dente — this should take 20 to 30 minutes and use most or all of the stock. When the liquid from the last ladleful is absorbed, stir in the Parmesan and goat cheese and lemon juice. Remove from heat when the cheeses have melted. Season with salt and pepper. Serve right away, with a scattering of lemon zest and a handful of the fried Brussels sprouts spooned over each serving. Makes 8 servings

Other risotto recipes to enjoy:
Classic Mushroom Risotto
Mushroom, Lentil and Spinach Risotto
Asparagus and Pesto Risotto with Mushrooms
Green Pea Risotto

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More by Camilla Saulsbury

Audio Accompaniment: Marsen Jules

Quinoa Cookies with Dark Chocolate Chunks

Cookies are something you never grow too old to indulge in. Though I've developed more of a taste for savory things, that doesn't mean decadence has to be sacrificed along with flavor. I just use less sweetener generally in my treats and desserts with attention to more wholesome ingredients that contribute plenty of flavor in their own right.

Enter quinoa cookies with fine dark chocolate chunks. These chewy cookies are sweet, but now overly so, with the goodness of nutty quinoa complemented by the chocolate, some vanilla and a hint of almond extract. They are easy to make up and a good way to use up any leftover quinoa and, in my opinion, fine enough to grace any holiday plate too.

Quinoa Cookies with Dark Chocolate Chunks

Recipe by Lisa Turner Adapted from a featured Food52 recipe Published on December 12, 2014 Soft chewy cookies with chunks of dark chocolate baked with the goodness of quinoa Print this recipe Ingredients: 1 cup whole wheat flour 1/2 cup unbleached white flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon sea salt 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup coconut sugar or brown sugar 1/4 cup honey 2 large eggs 1 teaspoon vanilla 1/2 teaspoon almond extract 1 cup cooked quinoa (1/3 cup dried), room temperature 2/3 cup crumbled dark chocolate Instructions: Preheat an oven to 375° and line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flours, baking power and soda and salt. In another medium bowl, beat the butter, sugar and honey together until smooth and light with an electric hand mixer. Add the eggs, vanilla and almond extract and beat for another 2 minutes. Mix the dry ingredients into the butter mixture a little at a time, and then stir in the quinoa and chocolate chunks until well combined. Drop small balls of the dough onto the cookie sheets and bake each batch for 12 to 15 minutes until golden. Transfer to wire racks to cool. Makes about 24 small cookies

Sharing this with Nupur's What's with my Cuppa event.

More cookies please:
Peanut Butter Cookies Dough Bites
Blueberry Lemon Cake Cookies
Flourless Peanut Butter Chocolate Chip Cookies
Cayenne Peanut Butter Cookies

On the top of the reading stack: various stacks

Audio accompaniment: Marsen Jules

Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce

I found out recently that my husband is a big fan of shepherd's pie. I suppose the subject never really came up before because when I met him, I was a long time vegetarian. The occasion for the conversation was a take-out meal from a vegan restaurant that had a version of shepherd's pie on the menu. Traditionally, shepherd's pie is neither vegetarian nor vegan. Technically not a pie as there is no pastry involved, it's more like a casserole. The usual components are a ground meat base, such as beef or lamb, with vegetables and a topping of mashed potatoes. It's inexpensive to make and one that many remember from their childhood as classic comfort food.

There are endless ways to prepare shepherd's pie, and after trying the vegan version from the restaurant, I decided I was going to come up with a vegetarian variation of this classic that also happens to be vegan. The one we ordered was just too bland for my liking. For extra flavor and flair, and to suit my tastes, I decided to curry it up and decided upon Puy lentils, carrots, parsnips, tomato and spinach as the base of the dish. I topped it with mashed potato and sweet potato. Because I have never made shepherd's pie before, I wasn't sure how it would turn out but I'm delighted to report it was even better than expected. The consistency of the base was just right — succulent and moist without too much of a liquid component, with some pleasant spicing — all tucked under a nicely browned potato crust. Served with a garam masala spiced portobello sauce thickened to the consistency of a gravy, this meal was pure comfort indeed, especially alongside some homemade biscuits.

And my husband's verdict? It was the tastiest shepherd's pie he'd ever eaten!

Notes: If I wasn't serving the casserole with mushroom sauce, I would have included some mushrooms as part of the bottom layer for the meaty texture they contribute. This pie can be spiced up or seasoned in any number of ways. It's a fun dish to experiment with.

Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce

Recipe by Lisa Turner Published on December 10, 2014 A vegetarian take on the classic shepherd's pie comfort food made with lentils, vegetables, spinach and a light handful of curry seasonings topped with a light fluffy golden brown potato and sweet potato mash, all served with a savory portobello mushroom gravy Print this recipe Topping: 3 large potatoes (3 lbs or 1.35 kg) 1 large sweet potato 2/3 cup coconut milk + more as needed Pie: 6 sun-dried tomatoes, soaked in hot water for 30 minutes and chopped 3/4 cup French (Puy) or brown lentils 1/2 teaspoon turmeric 1 bay leaf 2 tablespoon olive oil 1 medium onion, chopped 2 medium carrots, diced 2 medium parsnips, diced 2 teaspoons ground cumin 1/2 tablespoon ground coriander 1 teaspoon garam masala 1 teaspoon paprika 1/4 teaspoon cayenne 2 to 3 green or red chilies, seeded and finely chopped 1/3 cup red wine, vegetable stock or water 2 medium tomatoes, diced 1 bunch fresh spinach, trimmed and roughly chopped 2/3 cup fresh or frozen green peas (optional) 1 teaspoon sea salt, or to taste fresh ground black pepper Sauce: 1/2 oz (14 g) dried porcini mushrooms 3 tablespoons olive oil 2 large shallots or 1 medium onion, minced 2 green or red chilies, seeded and finely chopped 3 tablespoons chickpea flour (besan) or white flour 2 large portobello mushrooms, chopped 2/3 cup coconut milk 1 1/4 cups water or vegetable stock 1 teaspoon garam masala 1/2 teaspoon amchoor powder (optional) pinch of cayenne 1/2 teaspoon sea salt, or to taste 2 teaspoons dried fenugreek (methi) leaves Instructions: Pierce the potatoes and sweet potato with a fork and bake in a 425° oven for 45 minutes or until fork tender. Set aside to cool, remove the skins, and transfer to a large bowl. (Alternately, you can peel and chop the potatoes and sweet potato and boil until fork tender.) Mash with the coconut milk and salt and pepper. Whip the potatoes with an electric beater, adding more milk as necessary, until light and fluffy. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes. Separately, soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain the sun-dried tomatoes, chop, and set aside. Drain the mushrooms and reserve the soaking water. Rinse the lentils and transfer to a medium saucepan and add 2 cups of water, the turmeric and bay leaf. Bring to a boil, reduce the heat to low, cover, and simmer until the lentils are soft and the water is mostly evaporated. Add more water during the cooking process if necessary. Meanwhile prepare the sauce. Heat the oil in medium saucepan over medium heat. When hot, add the shallots or onion and sauté for 4 to 5 minutes until soft. Stir in the chilies and flour and cook for another few minutes, stirring constantly. Add the dried and fresh mushrooms to the pan, along with the coconut milk, reserved mushroom soaking liquid, water, spices and salt. Bring to a gentle boil, reduce the heat to medium-low and simmer, uncovered, until thickened — about 15 minutes. Stir in the fenugreek leaves and simmer for another few minutes. Now make the pie. Heat the oil in a large saucepan over medium heat. When hot, add the onion to the pan and sauté until soften - about 5 minutes. Stir in the carrots and parsnip and cook for another 8 minutes or until the vegetables are tender. Add the ground spices and chilies to the pan, stir for a minute, and then add the red wine, stock or water to deglaze. Stir until the liquid has evaporated. Add the tomatoes to the pan and simmer for another few minutes. Add the spinach a few handfuls at a time until wilted. If using peas, stir them in now and simmer for another few minutes, stirring often. Stir in the lentils and simmer for another few minutes until thickened but not dry. Season with some salt and pepper. Transfer the vegetable and lentil mixture to a lightly greased casserole dish. Spread the mashed potatoes evenly over top. Bake in a 400° oven for 20 to 30 minutes until the top begins to brown. Place under the broiler for a few minutes to further brown the potatoes. Let stand for 10 minutes. Serve hot or warm with a ladle or two of mushroom sauce. Makes 6 servings

More comforting potatoes dishes:
Saag Aloo (Spinach and Potato Curry)
Samosa Potpie
Scalloped Potatoes with Best-Ever Mushroom Sauce
Parmesan Potato Puff

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More by Camilla V. Saulsbury

Audio Accompaniment: Autechre

Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Many of my ideas for recipes are inspired not only from my extensive cookbook collection, but also from fellow bloggers. This is one such recipe that I was energized to make after reading a fairly recent post by Rosa Mayland. Rosa not only posts must-try creative recipes, but also photo essays that are breathtaking and reflections that are always thoughtful and considered.

Rosa certainly got my attention with this Middle Eastern inspired dish because it included some of my favorite ingredients. These days it seems I never can get enough eggplant or chickpeas, and with the Middle Eastern touch, complete with tahini, I was sure that this dish was not to be missed. I made some changes based on my preferences and what I had on hand, but many thanks to Rosa for the inspiration.

The addition of tahini here adds a nuttiness that is reminiscent of peanut butter. It adds a somewhat gritty coating to the plump chickpeas, and the pepper and eggplant contribute a pleasant texture and contrast to the tangy tomato broth. Spiced up with the flavors of the Middle East and some hot peppers I grew this past summer, and with the addition of fresh mint and lemon juice, this dish is one to look forward to and easy enough to make anytime of the week. Serve with rice for a complete and balanced meal.

Middle Eastern Inspired Spicy Chickpea, Eggplant and Tahini Stew

Recipe by Lisa Turner Adapted from Rosa's Yummy Yums Cuisine: Middle Eastern Published on December 8, 2014 Middle Eastern style chickpea and eggplant stew with tomatoes, tahini, fresh mint, lemon juice and spices Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 6 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 tablespoon olive oil 1 clove garlic, minced 2 to 3 jalapeños or chilies, seeded and finely chopped 1 red bell pepper or 4 fresh pepperoncini peppers, seeded and chopped 1 medium eggplant, cubed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground allspice 3 small tomatoes, diced 3 1/2 tablespoons tahini whisked with 5 tablespoons water 1/2 tablespoon fresh mint, chopped 1/2 tablespoon fresh parsley, chopped juice from 1 small lemon (2 tablespoons) sea salt and fresh cracked black pepper to taste 1/2 cup water, or more as needed Instructions: Rinse and soak the chickpeas overnight in enough water to cover. Drain, rinse, and transfer to a large saucepan. Cover with fresh water, bring to a boil, reduce the heat to medium-low, and cover. Simmer until the peas are soft — about 1 hour. Drain and set aside. Meanwhile, soak the sun-dried tomaotes in hot water for 30 minutes, then drain and chop. Set aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the onion and stir for 5 minutes until translucent. Stir in the garlic and fry for another minute. Now add the jalapeños or chilies, peppers and eggplant, and stir for another 5 minutes. Add the spices, stir once, and then add the sun-dried tomatoes and fresh tomatoes. Simmer for about 10 minutes, stirring often, until the tomato has softened and most of the liquid has evaporated. Stir in the chickpeas, tahini whisked with water, mint, parsley, salt and pepper, and 1/2 cup of water or more to achieve your desired consistency. Simmer for another few minutes. Makes 4 servings

I'm sharing this with Jacqueline's Bookmarked Recipes. This is also my contribution to My Legume Love Affair, a monthly event celebrating legumes started by Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month by PJ of Seduce Your Tastebuds.

More Middle Eastern dishes from Lisa's Kitchen:
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup
Shakshouka (Tunisian Tomato & Pepper Stew with Eggs)
Chickpeas with White and Wild Rice, Cranberries and Spices
Barley and Lentil Herbed Salad

On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon

Audio Accompaniment: silence