Creamy Puy Lentils with Tahini, Cumin and Red Onion

As I rarely use canned beans, I have to think ahead and soak legumes and grains the night before. On those occasions when I forget, lentils are usually the solution because they require little soaking time, if any at all. Here peppery marble specked French Puy lentils come together with Middle Eastern tahini and cumin flavors in an easy but nourishing and palate pleasing dish. Puy lentils hold together well when cooked and they don't need soaking. In this case, simply simmer them up until tender and then add them later in the dish. Spicy, nutty and fresh, served with brown rice or some olive oil coated lightly toasted pitas, everything you need for a nourishing meal is here, especially when a side salad or vegetable dish makes an appearance at the table.

Creamy Puy Lentils with Tahini, Cumin and Red Onion

Recipe by Lisa Turner Cuisine: Middle Eastern Published on November 27, 2014 Peppery French lentils simmered in a simple earthy and nutty Middle Eastern style tomato, tahini and cumin sauce with cilantro and lemon Print this recipe Ingredients: 1 cup French (Puy) lentils, rinsed 3 tablespoons olive oil 2 large cloves garlic, crushed or minced 1 1/2 teaspoons ground cumin 1 teaspoon paprika 2 jalapeños, seeded and finely chopped 4 medium tomatoes, diced 1 1/2 cups fresh cilantro, trimmed and chopped 1/3 cup tahini juice from 1 small lemon (2 tablespoons) 5 tablespoons hot water 1/2 small red onion, cut into thin rings sea salt and freshly crack black pepper to taste Instructions: In a medium saucepan, cover the lentils with water, bring to a boil, reduce the heat to low and cover. Simmer until the lentils are tender — roughly 30 minutes. Drain and set aside. In a medium saucepan, heat the olive oil over medium heat. When hot, add the garlic, cumin and paprika. Stir and fry for 30 seconds, then add the jalapeños and stir and fry for another few minutes. Add the tomatoes to the pan along with the cilantro and simmer for another 5 minutes to thicken, stirring often. Stir in the cooked lentils. In a small bowl, whisk together the tahini, lemon juice, hot water, sea salt and fresh cracked black pepper to taste. Stir this mixture into the lentils and tomatoes, reduce the heat to medium-low, and simmer, stirring often, for another 5 minutes. Roughly mash some of the lentils with the back of a spoon. Serve hot, garnished with the onion slices and some fresh cilantro if desired, alongside rice or lightly toasted pita breads brushed with some olive oil and herbs. Makes 4 servings

Other lentil dishes to try from Lisa's Kitchen:
Indian-Style Lentils
French Lentil Tomato and Harissa Stew
Puy Lentils with Spices and Tamarind
Beet, Lentil and Vegetable Soup

On the top of the reading stack: the newspaper

Audio Accompaniment: winter silence

Staple Corner: How to Make Your Own Za'atar

My first taste of this popular Middle Eastern herb and sesame seed blend was an extraordinary burst of tangy, zesty and salty flavors. I make a lot of spice blends for my kitchen from scratch, but never one that tasted so good just on its own. In fact, it is eaten almost on its own, often served with just bread and olive oil. Highly aromatic as well as delicious, consider using za'atar to make simple oil or yogurt dressing or sprinkle it on fresh tomato slices or Middle Eastern vegetable dishes.

Although recipes for za'atar — also spelled as "zahtar", "zatar" or "zaatar" — vary from region to region and even from family to family within the Middle East and North Africa, each preparation features a combination of dried herbs such as thyme, oregano or marjoram mixed with ground toasted sesame seeds and salt. Other seeds or herbs are also sometimes added according to the local or family custom. This version includes black salt — also called rock salt — and dried fenugreek leaves to impart a smokier and tangier flavor. Dried sumac — the berry of a small temperature deciduous shrub — is also commonly added. Ground to a powder, sumac is easily found in any Middle Eastern grocer and in many Asian grocers.

Homemade Za'atar

Recipe by Lisa Turner Cuisine: Middle Eastern Published on November 18, 2014 A tangy, zesty and salty blend of herbs and toasted sesame seeds from the Middle East Print this recipe Ingredients: 1/4 cup white sesame seeds 1 tablespoon ground sumac 1 teaspoon black (rock) salt 2 tablespoons dried oregano 2 tablespoons dried thyme 1 1/2 tablespoons dried marjoram 1 teaspoon dried fenugreek (methi) leaves (optional) Instructions: Toast the sesame seeds in a dry unoiled skillet over medium-low heat for 5 to 10 minutes, tossing frequently, until lightly browned. In a mortar and pestle, grind together the sumac and salt. Add the sesame seeds and grind further. Add the herbs and fenugreek leaves if using and grind a few more times, making sure everything is well combined. Keep stored in a sealed glass jar in the refrigerator for up to 4 months. Makes about 3/4 cup

Other homemade spice blends to liven up your food:
Garam Masala
Curry Powder
Goda Masala
Sambar Powder

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

Audio Accompaniment: Thomas Tallis

Baked Pumpkin Oatmeal Pudding Cake

Oatmeal is pretty standard breakfast fare around my house, but it's usually simply cooked on a stove-top and served plain with a little milk, maple syrup and some berries. But I do enjoy going the extra step once in a while to make a baked oatmeal pudding, and with plenty of pumpkin purée in the freezer, it was an easy choice to go with a baked pumpkin oatmeal with all the pie spices that fill the kitchen with delicious aromas.

Soft, creamy and chewy, this oatmeal pudding comes out of the oven like a flour-less coffee cake, and is as nourishing as it is simple to put together. Soaking rolled oats in plain good quality whole fat yogurt overnight before baking breaks down the grain's complex proteins into easily digestible components and results in a delightful spongey and almost custardy texture in the finished cake. And, of course, there's pumpkin and some toasted pecans… It's not too sweet, either, sweetened with just a quarter cup of maple syrup, but you can make it a sweeter dessert pudding cake by increasing the maple syrup to a half cup. You can use canned pumpkin easily as long as it is not the already spiced and sweetened pumpkin pie filling.

Baked Pumpkin Oatmeal Pudding Cake

Recipe by Lisa Turner Published on November 13, 2014 Simple, soft, creamy and healthy baked flour-less oatmeal pudding cake with pumpkin and spices Print this recipe Ingredients: 2 cups rolled oats 1 cup plain whole fat or Greek yogurt 1/2 cup pecans (optional) 1 cup pumpkin purée 3/4 cup almond milk or whole milk 1/4 to 1/2 cup maple syrup, to taste 1 teaspoon vanilla 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice or cloves pinch of sea salt Instructions: Combine the oats and yogurt in a large glass or ceramic bowl. Cover with a clean dish towel and let stand overnight at room temperature. If using pecans, toast on an ungreased baking sheet at 350° for 5 minutes or until fragrant and slightly darkened. Butter or oil an 8 × 8 inch baking pan and preheat an oven to 350°. Add the pumpkin purée, milk and vanilla to the oat and yogurt mixture and stir to blend. Add the spices, salt and pecans if using and stir until everything is well combined. Pour the mixture into the prepared baking pan and bake for 25 to 30 minutes until set and lightly browned on the top. Let cool for 5 minutes then serve warm, garnished with extra toasted pecans or drizzled cream or maple syrup on top if desired. Reheat leftovers in aluminum foil at 300° for 6 to 8 minutes. Makes 6 servings

More autumn delights from Lisa's Kitchen:
Apple-Oatmeal Breakfast Streusel Cake
Homemade Pumpkin Pie
Pumpkin Energy Bites
Pumpkin Scones
Spiced Pumpkin Waffles

On the top of the reading stack: various cookbooks

Audio Accompaniment: country silence

Vegan Black Bean Brownies

Considering how much I adore legumes and how important a role they play in my daily diet, I suppose it's no wonder they recently showed up in a dessert. Mind you, these earthy brownies are not too sweet and healthy enough to eat for breakfast in addition to a snack. The beans, combined with the dried cherries, cocoa and vanilla add an almost coffee-like taste and if you wish, to bring that out further, add a few teaspoons of brewed strong coffee to the mixture.

I could hardly wait for these to cool in the pan before eating a few. Because they have black beans in them, they are more substantial than most brownies I've encountered, and as a consequence, I put off eating dinner because I was rather stuffed!

Vegan Black Bean Brownies

Recipe by Lisa Turner Published on November 10, 2014 Healthy, protein-rich and not-too-sweet vegan black bean brownies with an earthy coffee-like cocoa flavor Print this recipe Ingredients: 2/3 cup dried black beans (2 cups cooked) 1/3 cup dried cherries 3 tablespoons coconut oil, melted 2 1/2 tablespoons fresh ground flax seeds whisked with 3 tablespoons warm water scant 1/2 cup coconut or brown sugar 1/3 cup unsweetened cocoa 1 1/2 teaspoons baking powder 1 1/2 teaspoons vanilla 1/2 teaspoon ground cinnamon pinch of sea salt Instructions: Rinse the black beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with 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 let cool to room temperature. Line a 8 × 8 inch baking pan with parchment paper. Preheat an oven to 350°. Add all of the ingredients to a food processor and process until combined and smooth. Transfer to the prepared pan and bake for 20 minutes or until a cake tester inserted into the middle comes out clean. Let cool for 30 minutes or longer, then cut into small squares and enjoy. Makes 1 pan or 12 to 16 brownies

More brownie recipes you may enjoy from my kitchen:
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Avocado Brownies
Gooey Peanut Butter Brownies with Carob Chips
Cocoa Brownies with Peanut Butter Chocolate Icing

On the top of the reading stack: Food and Drink Magazine

Audio Accompaniment: Sebastian Mullaert (aka Minilogue) & Ulf Eriksson (Kontra-Musik) Sweden

Vegetable Coconut Sambar

Spicy sambars are generally the first course of traditional South Indian meals, followed up by brothy and lighter rasams and other vegetable dishes, such as poriyals. These thick soup-like creations can be made up of pretty much any vegetables you have on hand and are typically served with rice and other accompaniments. A typical base for sambars is tamarind, dal and yogurt. They are substantial enough to serve as the main course of the meal, as I did with this one with some rice on the side and some Indian flat breads.

Here, an easy paste is prepared for inclusion, and the base is one of toor dal and tamarind, with eggplant, pepper, potato and drumstick as the starring vegetables. I think this must be my first time cooking with drumstick. It is easily found at Asian and Indian grocery stores. Long and skinny, it is somewhat squash like and a popular addition to curries, dal dishes and soups. It comes from the Moringa tree. In addition to the immature seed pods, which are known as the drumsticks themselves, the leaves, mature seeds and even the roots are edible.

The texture of the drumstick adds a nice contrast to the softer eggplant and potato as the outside of the drumstick stays rather firm during the cooking process. This is fiery version of sambar with toor dal, coconut, slightly bitter fenugreek and sweet tamarind. I would suggest it is best served with a hot bed of fresh cooked white rice to cut some of the heat, pappadums as an appetizer, and some Indian flat bread if you are serving as a main meal.

Vegetable Coconut Sambar

Recipe by Lisa Turner Adapted from Dakshin: Vegetarian Cuisine from South India Cuisine: South Indian Published on November 7, 2014 Simple, thick and creamy vegetable and toor dal curry with coconut, eggplant, fresh drumstick and peppers seasoned with the classic tangy and spicy flavors of south Indian cooking Print this recipe Paste: 2 teaspoons sesame or other oil 1/2 teaspoon fenugreek seeds 4 to 6 fresh red cayenne peppers, seeded and chopped 1/2 teaspoon asafetida 1 teaspoon cumin seeds 3 tablespoons coriander seeds 2 tablespoons chana dal, rinsed 5 tablespoons unsweetened dried shredded coconut 1/4 cup water Tempering: 2 tablespoons coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 dried whole red chili, broken into bits small handful of dried curry leaves Sambar: 2/3 cup toor dal, rinsed 2 1/2 cups water 1/4 cup tamarind pulp 1 1/2 cups hot water 3 to 4 shallots, minced 1 small eggplant, diced 2 red bell peppers, seeded and chopped 1 drumstick, sliced 1 small potato, peeled and diced 1/2 teaspoon turmeric sea salt to taste handful of fresh chopped cilantro Instructions: To make the paste, heat the oil in frying pan over medium heat. When hot, add the fenugreek seeds, cayenne peppers, asafetida, cumin seeds, coriander seeds and chana dal. Stir and fry for a few minutes until the seeds have darkened a few shades. Remove from heat and transfer the mixture to a food processor or blender along with the coconut and 1/4 cup water. Blend into a paste, adding just a bit more water if necessary. Set aside. In a medium saucepan, combine the toor dal and 2 1/2 cups water. Bring to a boil, cover, reduce the heat to medium-low, and simmer gently for 1 hour until the dal is very soft. Stir occasionally. Do not drain. Meanwhile, soak the tamarind pulp in 1 1/2 cups hot water for 30 minutes. Strain the tamarind liquid into a bowl, squeezing out as much liquid from the pulp as possible. Discard the pulp and set the liquid aside. Heat the coconut oil in a large saucepan over medium heat. When hot, add the mustard seeds, cumin seeds, fenugreek seeds, chili and curry leaves. Stir for 30 to 60 seconds until the mustard seeds turn grey and begin to splutter and pop. Add the shallot and stir for another 2 minutes. Add the vegetables, tamarind juice and salt to taste. Cover and simmer for 10 minutes until the vegetables are tender. Stir in the cooked toor dal and the paste and simmer for another 5 minutes. Add 1/4 to 1/2 cup water if the sambar is too dry. Stir in the fresh cilantro or use as a garnish. Makes 4 servings

I'm sharing this with Jacqueline's Bookmarked recipes, hosted this month by Helen of Fuss Free Flavors. This recipe is also my contribution to My Legume Love Affair, a monthly event started by Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by Mireille of East West Realm.

More delicious sambars from Lisa's Vegetarian Kitchen:
Butternut Squash Sambar
Black-Eyed Pea and Mung Bean Sambar
Bitter Melon (Bitter Gourd) Sambar
Tamarind Sambar

On the top of the reading stack: the newspaper

Audio Accompaniment: morning silence

Fig Salad Dressed with Balsamic Vinaigrette

Figs are not something that appear on my table very often, and the reason surely must be because the fig season seems so dearly short. It is certainly not about the sweet and unique taste they contribute to dishes, especially salads such as this balsamic dressed one with bitter radicchio, fresh basil and peppery watercress. This is a bold salad that can be enjoyed year round as a bit of hunting in even modest size cities will result in figs to adorn this dish. In this case, these figs were imported from Israel and I had no reason to complain about freshness, despite the fact they were imported from overseas.

This recipe is inspired by one of my latest cookbook acquisitions. Plenty More: Vibrant Vegetable Cooking is a follow up to Plenty by Yotam Ottolenghi. Both books are vegetarian and feature stunning creations that are for the most part easy to make and always delicious. I enthusiastically display a few of Ottolenghi's beautiful books on my shelf, and although the other two books are not strictly vegetarian, there are plenty of offerings for vegetarians and vegans within the covers complete with photos that tempt one to preserve the books as coffee table browsing. That would however be a shame because the recipes deserve to be explored in the kitchen and served up at the table. Impressive, always, with middle eastern flare and loaded with plenty of vegetables.

Fig Salad Dressed with Balsamic Vinaigrette

Recipe by Lisa Turner Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Published on November 4, 2014 A simple salad of bold contrasts in color, texture and flavor with soft sweet figs, crunchy radicchio and toasted walnuts, and tender leaves of sweet basil and peppery watercress dressed in a robust herbed balsamic vinaigrette Print this recipe Salad: 1 1/2 teaspoons olive oil 1 medium red onion 1/3 cup raw walnuts leaves from 1 small head of radicchio, coarsely torn 1 1/3 cups fresh basil leaves 1 1/3 cups watercress leaves 6 to 8 ripe figs, cut into wedges Dressing: 2 1/2 tablespoons olive oil 1 1/2 tablespoons balsamic vinegar 1/2 tablespoon champagne vinegar 1/2 teaspoon ground cinnamon 1 teaspoon dried thyme 1 teaspoon dried oregano sea salt and fresh cracked black pepper to taste Instructions: Preheat an oven to 425°. Peel the onion and halve lengthwise, then cut each half into wedges. Toss the wedges with 1 1/2 teaspoons of olive oil, a bit of salt and some black pepper. Transfer to a baking sheet and roast in the oven for 20 to 25 minutes, stirring at least once during roasting, until the onions are soft and golden and just begin to turn crispy on the edges. Cool and separate the onions into bite size pieces. Set aside. Meanwhile, toast the walnuts in a small unoiled skillet over medium-low heat for 6 to 8 minutes, tossing frequently, until lightly toasted and fragrant. Set aside. Mix together the radicchio, basil and watercress. To make the dressing, whisk together the oil and vinegars, cinnamon, herbs, and salt and black pepper to taste. Taste and adjust. To assemble the salad, arrange some of the mixed radicchio, basil and watercress on plates. Top with a few pieces of fig and some roasted onion. Add a few more leaves to the plate, along with more fig and onion. Drizzle some dressing over the salad and garnish with some walnuts. Makes 4 servings

This is my submission to Bookmarked Recipes, hosted this month by Fuss Free Flavors and administered by my dear friend Jacqueline of Tinned Tomatoes. I'm also sharing with No Croutons Required, a vegetarian soup and salad event alternately hosted by Jac and myself. I'm hosting this month.

More stunning salads to enjoy from Lisa's Kitchen:
Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette
Lentil Salad with Walnuts, Goat Cheese and Sun-Dried Tomatoes
Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons
Avocado Greek Salad

On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung

Audio Accompaniment: sweet morning silence

Savory Coriander, Black Pepper and Cheese Shortbread

Just one nibble and you will be hooked on these savory coriander and black pepper shortbread bites with Gruyère cheese. I've made them on the smallish side so when I say I ate three of this little melt-in-your-mouth shortbreads in one sitting, I don't feel so guilty. Besides, it is no secret that I adore small things, and that preference extends from my eating habits into most other aspects of my life, with the exception of long pieces of well crafted music and literature.

I chose semi-firm and somewhat salty Gruyère for the cookies as this cheese is excellent for melting, but alternately try these with Havarti or Gouda or go with some extra old Cheddar or creamier and milder Fontina for something a bit different.

Savory Coriander, Black Pepper and Cheese Shortbread

Recipe by Lisa Turner Published on November 1, 2014 Simple, savory and buttery cheese, coriander and black pepper shortbread cookies with a soft, melt-in-your-mouth texture — delicious for snacks or hors d'oeuvres Print this recipe Ingredients: 1 1/4 cups unbleached white flour 1 tablespoon fresh ground coriander 1 teaspoon fresh cracked black pepper 1/2 teaspoon sea salt 4 oz (125 g or 1/2 cup) Gruyère or other cheese, grated 1 1/2 tablespoons lemon juice 1/2 cup (1 stick) cold unsalted butter Instructions: Preheat an oven to 325°. Line a baking sheet with parchment paper. In a large bowl, combine the flour, coriander, pepper, salt and cheese. Add the lemon juice and cut the butter into the mixture using a pastry cutter until everything is well blended and the butter resembles coarse crumbs. Shape into balls about 1 inch in diameter. Place on the baking sheet with a bit of space in between each. Flatten with a fork into a criss-cross pattern, about 1 1/2 inches in diameter. Bake for 20 minutes or until the cookies are lightly browned. Cool on a wire rack before serving. Makes 18 to 20 cookies

Other shortbreads to enjoy from Lisa's Kitchen:
Jalapeño Cheddar Shortbread
Spicy White Cheddar Shortbread Crackers
Italian Lemon Cornmeal Shortbread
Peanut Butter and Blueberry Shortbread Bars

On the top of the reading stack: Dear Leader: Poet, Spy, Escapee--A Look Inside North Korea by Jang Jin-Sung

Audio Accompaniment: sweet silence