South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

I've been eating quinoa longer than most people I know knew how to pronounce it. Now that it's trendy, it's more expensive, but I still enjoy eating and sharing ideas for it. It really is almost the perfect grain for both taste and nutrition.

And while quinoa is not a staple of south Indian cooking, that's no reason not to pair its light nutty taste with the hot and tangy tamarind, coconut and spice flavors of the region. I will try almost anything with south Indian ingredients, for that matter! This dish combines quinoa, pumpkin, potato and peas with some of the classic south Indian flavors as well as some not-so-classic ingredients for a rich, hearty, zesty and flavorful side dish that nourishes not only the body but delights the soul.

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

Recipe by Lisa Turner Cuisine: Indian Published on February 24, 2015 Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices Print this recipe Quinoa: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon sea salt 1/2 teaspoon turmeric Spice blend: 2 tablespoons skinned urad dal, rinsed 2 tablespoons toor dal, rinsed 1 tablespoon coriander seeds 1/2 teaspoon black peppercorns Vegetables: 4 to 6 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 2 tablespoons tamarind pulp, soaked in 1/3 cup hot water for 40 minutes 2 tablespoons coconut or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds small handful of dried curry leaves 1/4 teaspoon asafetida 1 large potato, cubed 1 cup unsweetened pumpkin purée 2/3 cup fresh or frozen and defrosted peas 2 to 3 green or red chilies, seeded and minced 1 red bell pepper, seeded and diced 1/3 cup unsweetened dried shredded coconut 1/4 teaspoon cayenne 1 1/2 teaspoons sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Rinse the quinoa and soak in the water for 8 hours or overnight. Add the salt and turmeric and bring to a boil, then immediately reduce the heat to low, cover, and simmer until the water is absorbed — about 15 minutes. Let stand for 5 minutes and then fluff with a fork. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 30 to 40 minutes, then drain and chop and set aside. At the same time, soak the tamarind pulp in 1/3 cup hot water for 30 to 40 minutes. Drain, reserving the soaking water and squeezing out as much liquid from the pulp as possible. Set aside. To prepare the spice blend, dry roast the dals, coriander seeds and peppercorns in an unoiled pan over medium heat until they darken a a few shades — about 3 minutes. Let cool and then grind to a powder with a spice blender or in a mortar and pestle. Set aside. Heat the oil in a large skillet or saucepan over medium heat. When hot, add the mustard seeds, cumin seeds and curry leaves. Fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida, stir once, and then add the potatoes, stirring well to combine. Cover and cook, stirring often and adding a few tablespoons of water as necessary if the potatoes stick, for roughly 12 minutes or until the potatoes begin to soften. Stir in the sun-dried tomatoes, pumpkin purée, peas, chilies, red pepper, coconut, tamarind liquid, cayenne and spice blend until well combined. Cover and cook, stirring occasionally, adding more water as necessary, until the vegetables are tender — about 10 minutes. Stir in the salt, lemon juice, and quinoa. Reduce the heat to medium-low and cover and heat for another 3 to 4 minutes. Remove from heat, let stand for 5 minutes, fluff, and serve. Garnish with freshly chopped cilantro if desired. Makes 4 servings

Other quinoa recipes to try from Lisa's Vegetarian Kitchen:
Quinoa Soup with Corn
Minted Tamari Quinoa and Cauliflower with Pine Nuts
Quinoa Dolmadakia (Stuffed Grape Leaves)
Quinoa Stuffed Tomatoes

Gluten-Free Applesauce Raisin Muffins

I tend to eat small amounts throughout the day as opposed to large meals, so it's important for me to have quick solutions for breakfast and snacks. Muffins are always ideal to have on hand, especially when they are packed with protein and fiber like these cinnamon applesauce muffins with plump raisins. Eggless and made with chickpea flour, the muffins are suitable for those following gluten-free and vegan diets. Not that you have to be either vegan nor gluten-free to enjoy one or two. I could hardly wait for them to cool before I started to nibble. A little denser than muffins made with gluten flours, they are nonetheless soft and moist, with a bit of chewiness from the raisins and a slightly crisp exterior. Filling and satisfying if the urge to overindulge is resisted. My husband had two as part of his breakfast.

Gluten-Free Applesauce Raisin Muffins

Recipe by Lisa Turner Published on February 17, 2015 Moist dense muffins packed with protein, fiber and a wholesome applesauce and cinnamon flavor Print this recipe Ingredients: 3/4 cup chickpea (besan) flour 6 tablespoons coconut flour 1 1/2 tablespoons corn or potato starch 2 teaspoons ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon sesame or hemp seeds (optional) 1/4 teaspoon sea salt 1/3 cup coconut or brown sugar 2 tablespoons ground flax seeds 1 1/2 cups unsweetened applesauce 1/4 cup coconut oil, melted 1 teaspoon vanilla 1/2 cup raisins Instructions: Grease 12 muffin cups. Preheat an oven to 350°. In a large bowl, whisk together the flours, starch, cinnamon, baking powder, baking soda, sesame or hemp seeds if using, and salt until well combined. In a medium bowl, whisk together the sugar, flax seed, applesauce, coconut oil and vanilla until well blended. Let the mixture stand for 10 minutes. Make a well in the center of the dry ingredients. Add the applesauce mixture and stir until just blended. Gently fold in the raisins. Evenly divide the batter among the prepared muffin tin. Bake for 20 to 25 minutes or until the muffins turn golden and a cake tester comes out clean. Let cool in the pan for 10 minutes and then turn out onto a wire rack. Makes 12 muffins

More gluten-free muffins to try from Lisa's Kitchen:
Rice Muffins
Gingerbread Muffins
Quinoa Flour Muffins with Roasted Red Peppers and Goat Cheese

Eggplant in a Tahini Mustard Sauce

Eggplant has recently become an treasured component of my meals, especially when they feature in a curry. Though eggplant doesn't have a lot of flavor on its own, it is a remarkable vegetable that not only adds texture but soaks up all of the goodness of the seasonings present in the dish it stars in.

I also happen to be a mustard fan, and I was immediately enchanted when I came across this idea for an eggplant side from Soma. As usual, I have adapted things to my own preferences, but the nod goes to Soma nonetheless.

The tahini here tempers the mustard somewhat, but the mustard is the trending taste here, with succulent slices of cooked eggplant.

Eggplant in a Tahini Mustard Sauce

Recipe by Lisa Turner Adapted from eCurry Cuisine: Indian Published on February 10, 2015 Tender pieces of fried eggplant simmered in a unique creamy and spicy mustard sauce Print this recipe Ingredients: 1/2 oz (14 g) dried wild mushrooms 1 1/2 tablespoons black mustard seeds 1 tablespoon yellow mustard seeds 1 teaspoon turmeric 1 tablespoon Kashmiri chili powder 1/4 teaspoon cayenne 1 teaspoon coconut or brown sugar 3 tablespoons tahini 1 large eggplant 4 tablespoons sesame or mustard oil 1 teaspoon cumin seeds 1/2 teaspoon nigella (black onion or kalonji) seeds 3 to 4 green or red chilies, seeded and chopped sea salt to taste Instructions: Soak the mushrooms in 2/3 cup hot water for 30 minutes. Drain, reserving the soaking water, and roughly chop the mushrooms. Set aside. Prepare the mustard paste. Grind the mustard seeds in a spice grinder or blender. Transfer to a bowl and whisk in 1/4 cup water. Let sit for about 20 minutes and then whisk in the turmeric, chili powder, cayenne, sugar and tahini. Wash the eggplant and pat dry with kitchen towel. Slice of the ends and then cut the eggplant into strips about 2 inches long and 3/4 inches wide. Alternately, cut into large cubes. Sprinkle the cut eggplant with salt and a bit of turmeric and toss well to coat. Let sit for 15 minutes, stirring often. Heat 2 tablespoons of the oil in a large frying pan or wok over medium heat. When hot, add the cumin seeds, nigella seeds and chilies. Stir and fry until the seeds sputter and the chili softens. Add the eggplant and increase the heat slightly. Cook the eggplant, stirring often, until it begins to soften and brown — about 10 minutes. Now add the remaining 2 tablespoons of oil along with the mustard paste and mushrooms, stirring well to coat the eggplant pieces. Reduce the heat to medium-low and gently stir and cook for another 5 minutes. Add the reserved mushroom soaking water and more water as needed to thin the sauce to your desired consistency. Simmer for another 5 to 10 minutes until the eggplant is cooked. Season with salt and serve hot or warm. Makes 4 servings

I am sharing this with Jac's monthly bookmarked recipe event. If you enjoy cooking, you know you have more than enough bookmarked ones to keep you going for the rest of your existence.

Other eggplant creations from Lisa's Vegetarian Kitchen:
Eggplant Quinoa Bites with Pesto
Baked Eggplant Stuffed with Curried Vegetables
Stuffed Eggplant Poriyal
Drumstick Sambar with Seared Eggplant

On the top of the reading stack: the newspaper

Audio Accompaniment: Marsen Jules

My Legume Love Affair - #79

I am here with 79th edition of My Legume Love Affair, albeit a bit late. As many readers will know, this event has been going strong since 2008. Started by lovely Susan of The Well Seasoned Cook, I have now been the administrator of this event since 2013. This month I was the host. Thanks to everyone who took the time to share a recipe and continued thanks to all of the other bloggers that help to make this monthly event a success. In my opinion, you can never get enough ideas for legumes. They are especially a staple for vegetarians. So onto the entries.

Kuthiraivaali Kali

from Priya of Enveetu Kitchen. Priya says she normally makes this kali with moong dal and rice, but this time she used millet instead of the rice. This sweet dessert is certainly a dish to celebrate with.

Beetroot Salad with Freekeh, Quinoa and Kidney Beans

courtesy of Sarah of Maison Cupcake. I've yet to try freekeh, but I just know I would enjoy it, especially when combined with kidney beans, quinoa, beets, cabbage and haloumi.

Creamy Goan Black-Eyed Pea Curry

from lovely Siri of Cooking with Siri. Black eyed peas go oh so well with coconut milk, spices and tomatoes. I make a very similar version of this dish and it never fails to disappoint.

Roast Beetroot and Chickpeas with a Ginger Dressing

submitted by Jen of Chardonnay and Samphire. Beets are a favorite of mine, as are chickpeas, and here they come together in a delightful ginger dressing.

Drumstick Sambar with Seared Eggplant

is my contribution this month. Drumstick is a relatively new vegetable to me, but I adore it so, especially in sambars with some seared eggplant to embellish this nourishing dish also featuring toor dal and tamarind to make quite a nourishing and satisfying meal.

Yellow Moong Dal and Spinach Curry

from Janet of The Taste Space. Moong dal with delightful spices, tomatoes and greens is something not to be resisted. Comfort in a bowl for sure and just the sort of dish to warm us up during these cold days.

Dalia Chole Pulav - Broken Wheat Chickpeas Pulav

kindly submitted by Linsy of Home Cook Food. Wanting to come up with something new, this delightful chickpea dish with broken wheat, tomato and chole masala and lots of other warming spices was just right, especially when combined with a tomato onion salad.

Moong Dal Khichdi

from Rosh of Chef Al Dente. What's not to like about this combination of moong dal, onion, tomato and heavenly spices? One pot meals such as this are not only easy to make but are especially satisfying and nourishing.

Chocolate Habenero Black Turtle Bean Chilli

from Shaheen of Allotment2Kitchen. This intriguing one pot meal incorporates chocolate, habanero chilies, dried chilies, plenty of spice, some herbs, winter greens, tomatoes and sweet corn in addition to the turtle beans. This is surely a winter warmer.

Chickpea Minestrone

courtesy of Supriya of Queen of my Kitchen. Another winter warmer, featuring my favorite legume, along with pasta, veggies, tomatoes and lots of delightful herbs.

Masoor Tonak - Whole Brown Lentils

submitted by Raksha of Raksha's Kitchen. This Goan recipe with brown lentils, coconut, tamarind, potato and lovely spicing is surely one that should be a staple in our kitchens.

Vegan Quiche with Tofu and Besan

submitted from Johanna of Green Gourmet Giraffe. If you aren't keen on eggs but want a stunning quiche with lots of vegetables complete with tofu and besan, than this is the recipe for you. Complex and satisfying, no eggs or dairy are needed at all.

Barley Veggie Rainbow Salad

from Manpreet of Healthy Eats for All. This lovely salad featuring black eyed peas, barley and vegetables is a powerhouse of nutrients and all you would need for a balanced and satisfying meal.

Dal Makhani

from Sadhna of Herbs, Spices and Tradition. This whole black lentil curry is a classic North Indian dish with aromatic spicing and plenty of protein. It is surely a favorite to make in my kitchen and one of my husband's favorites.

Millet Peas Upma

submitted by Kp Ks of Myriad Musings. I've always said that millet is a grain that should appear on our tables more often, and here it shines with peas, coconut, split dal and spices. Easy and certainly an enjoyable meal.

Green Soup

from Kalinda of Wheat-Free, Meat-Free. Soup is always a wonderful way to eat your greens and here we have mung beans, green pepper, endive and lovely spices and herbs. Another dish that is ideal for the winter months.

Paruppu Poli

submitted by Preeti of Write Food. I've a weakness for savory Indian flat breads and this one with channa dal, some sugar, saffron and cardamon would be sure to please my palate.

And this concludes the MLLA January roundup for 2015. Shaheen is kindly hosting for February. Be sure to send in your favorite legume recipe for the month. Details are here.

Red Lentil, Chickpea and Millet Patties

We vegetarians don't have to give up on some classics from the meat eating days. For example, burgers. As an alternative, consider the ever popular vegetable and bean burgers. I think part of their popularity is because they're a quick solution to feed a guest who is a vegetarian if you aren't sure what to serve. In addition, many vegetarians enjoyed burgers before giving up meat. I remember eating veggie burgers, the store-bought variety, shortly after I gave up meat. Partly that was because I was only just beginning to explore the rich culinary options available, and veggie patties were easy, even if they didn't really taste all the wonderful some of the time.

Once I started cooking more and learning about world cuisines, veggie burgers weren't on the menu all that much. Even when I dine out, over the years restaurants have developed a wider range of offerings for vegetarians, so I usually choose something else.

However, sometimes there is nothing quite like a burger, especially when they are packed full of protein and flavor like these spiced up patties. There's nothing bland or boring about these. And certainly substantial, as lentils, chickpeas and millet are the shining stars. They really are a complete meal, even without bread.

A new favorite, these burgers would please even your most carnivorous friends.

It may look like a long list of ingredients and instructions, but really they are easy to make up, even if a bit time-consuming. I boiled my grain and legumes the day before, and fried up my vegetables and spices. Stored covered in the fridge overnight, all I had to do when I wanted to make dinner was to add the remaining ingredients, shape into patties and bake for about 20 minutes.

I didn't actually build a burger with them though. I served them on homemade whole wheat sweet potato flat breads with salsa and chunks of avocado on the side. Feel free to serve them with burger buns with your favorite condiments. The patties hold together well with an almost succulent texture, so they would work well served like that.

Red Lentil, Chickpea and Millet Patties

Recipe by Lisa Turner Published on February 4, 2015 Spicy and flavorful, these patties made with chickpeas, millet and lentils make a hearty, substantial and nourishing burger alternative Print this recipe Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup millet (1 1/2 cups cooked) 4 to 6 sun-dried tomatoes 1/2 cup red lentils 1/2 tablespoon olive oil 1 small onion, diced 1 medium carrot, diced 2 to 3 fresh chilies, seeded and minced 1 teaspoon turmeric 1 teaspoon paprika 2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon asafetida (optional) 1/3 cup hemp seeds 1/4 cup rolled or steel-cut oats 1 tablespoon Dijon mustard 1/4 cup chickpea (besan) flour 1 tablespoon ground flax seeds mixed with 3 tablespoons water (or 1 egg) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the chickpeas and millet separately. Cover the chickpeas with water and soak for 8 hours or overnight. Cover the millet with 1 cup of water and soak for 8 hours or overnight in a small saucepan. Drain and rinse the chickpeas, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until soft. Drain and set aside. Meanwhile, bring the millet and water to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and set aside for 5 minutes before fluffing with a fork. While the chickpeas and millet are cooking, rinse the lentils and place in a small saucepan with 1 cup of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until soft. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop finely. Set aside. In a large bowl, combine the millet, chickpeas and lentils. Heat the olive oil in a medium pan over medium heat. When hot, add the onion and carrot and sauté for 5 minutes or until the vegetables soften. Add the chilies, sun-dried tomato and spices and asafetida if using. Cook for another few minutes. Add this mixture to the bowl and stir into the millet, chickpeas and lentils until well combined. Next stir in the hemp seeds, oats and mustard. Cover the bowl and chill in the refrigerator for at least 1 hour or longer. Line a baking sheet with parchment paper and preheat an oven to 350°. To make the patties, stir the flour into the mixture and then the flax seed or egg. When everything is well combined, shape into patties roughly 1/2 inch thick and 5 inches in diameter. Press firmly while doing to make sure they hold together. Transfer the patties to the baking sheet and bake for 10 to 12 minutes. Gently flip the patties and bake for another 10 minutes until they turn a nice golden color. Serve warm on flat breads or buns. They are also delightful on their own with some salsa and avocado. Makes 9 to 10 patties

Other patties to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Quinoa Goat Cheese and Parmesan Cakes
Chickpea Pumpkin Burgers
Chickpea Quinoa Vegetable Burgers

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

Audio accompaniment: Robert Rich