Nut Bars with Dark Chocolate Chunks

I don't eat dessert very often, but there are times when you just want a bit of sweetness in your life. The advantage of raw treats like these is you can even enjoy them for breakfast without the guilt because they are packed with the goodness of nuts, seeds and fruit. As the weather gets warmer finally it is also a great alternative to turning on the oven. All you need is a food processor to whirl everything together. When you are in a rush out the door but want a protein packed pick-me-up, these are ideal to have on hand. You only really need one small square or two to keep you going.

Nut Bars with Dark Chocolate Chunks

Recipe by Lisa Turner Published on April 28, 2015 Easy no-bake protein bars packed with nuts, dried fruit and chunks of dark chocolate Print this recipe Ingredients: 2/3 cup raw almonds 2/3 cup unsweetened dried grated coconut 1 cup raw cashews 3/4 cup pitted dates, packed 1/4 cup pitted prunes (or additional dates) 1/3 cup hemp seeds 1 1/2 teaspoons vanilla 2 teaspoons water 1/4 teaspoon sea salt 3 1/2 oz (100 g) dark chocolate, cut into chunks Instructions: In a food processor, pulse the almonds and coconut together for 30 seconds. Add the cashews and process for another 30 seconds until the mixture is reduced to coarse crumbs. Add the dates, prunes, hemp seeds, vanilla, water and salt and process until the mixture starts to come together. Transfer to a medium bowl and stir in the chocolate chunks. Spoon the mixture into a 8-inch baking pan and press down evenly and firmly. Using a piece of waxed paper spread over the bars is helpful here. Cover the pan with foil and chill in the refrigerator for at least 5 hours. Cut into 2-inch squares. Makes 16 2-inch squares

More raw treats to enjoy:
Raw Peanut Butter Chocolate Nut Squares
Raw Avocado Coconut Nanaimo Bars
Raw Peanut Butter Truffles
Cocoa Fruit Treats

Spiced Red Lentil, Barley and Vegetable Soup

There are times when you don't plan ahead for dinner and you have to make do with staples, unless you want to run out to the grocery store, but that is not always a viable or preferred option. This is one such soup that I put together one afternoon employing the use of odds and ends of produce and basics that I usually always have on hand. The addition of barley and coconut milk add a silky texture to this earthy soup packed full of plenty of root vegetables and robust tomatoes.

Feel free to use whatever vegetables on hand to include in the soup, such as bell peppers, parsnips, green beans, corn and potato, to name just a few. The soup is best with about 3 - 4 cups of vegetables.

Yes, the weather has turned cool again, but I do enjoy soup year round.

Spiced Red Lentil, Barley and Vegetable Soup

Recipe by Lisa Turner Cuisine: Indian Published on April 21, 2015 Hearty and nourishing soup of lentils, barley and vegetables simmered in a lightly spiced broth of tomatoes, coconut milk and Indian seasonings Print this recipe Ingredients: 4 to 6 sun-dried tomatoes 2 tablespoons coconut oil or other oil 1 1/2 teaspoons cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds (optional) 2 bay leaves or a small handful of crushed dried curry leaves 1/4 teaspoon asafetida 1 medium onion, diced 1-inch piece fresh ginger, grated or minced 1 clove garlic, crushed or minced 3 to 4 green chilies, seeded and minced 3 to 4 cups assorted diced vegetables (I used 2 large carrots, 2 stalks of celery, 6 small Brussels sprouts and 2/3 cup frozen peas) 1 teaspoon turmeric 1 teaspoon ground coriander 2/3 teaspoon paprika 3 medium tomatoes, finely chopped 2 teaspoons tamarind paste 2/3 cup red lentils, rinsed 1/3 cup pearl barley, rinsed 2/3 cup coconut milk 5 to 6 cups water, or more as needed 1 teaspoon garam masala 1 to 2 teaspoons fresh or dried fenugreek (methi) leaves 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper juice from 1 lemon (3 tablespoons) Instructions: Soak the sun-dried tomatoes in 1 1/2 cups of hot water for 30 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the oil over medium heat in a large heavy-bottomed saucepan or soup pot. When hot, toss in the cumin seeds, mustard seeds, fenugreek seeds if using, and bay leaves or curry leaves. When the mustard seeds turn grey and begin to splutter and pop, quickly stir in the asafetida and then add the onion and sauté for 5 minutes. Add the ginger, garlic and chilies and stir for another minute. Now add the chopped vegetables and stir for another 5 minutes. Toss in the turmeric, coriander and paprika, and stir for another minute. Now add the fresh tomatoes, sun-dried tomatoes and tamarind paste to the pan and cook for 5 to 7 minutes until thickened, stirring often. Stir in the lentils and barley and pour in the reserved sun-dried tomato soaking water, coconut milk and 5 cups of water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes until the vegetables are tender and the lentils and barley are soft. Add up to 1 cup more water if needed. Stir in the garam masala, fenugreek leaves, sea salt, black pepper and lemon juice. Simmer for another few minutes and serve hot. Makes 6 servings

More lentil soups to enjoy from Lisa's Vegetarian Kitchen:
Turkish-Style Lentil Soup
Creamy Brown Lentil, Barley and Mushroom Soup
Lentil Soup with Prunes and Apricots
Greek Lentil Soup (Fakes)

Lippo Mall Kemang Food Vaganza, The Restaurants Review.

Food Vaganza, a big ongoing event in one of the biggest shopping malls in Jakarta; Lippo Mall Kemang. The event lasted for about 1 month; from March 9 to April 19, 2015.

With the theme of "A Celebration of Food and Homegrown Cuisine", there are lots of program during the event; from cooking competition to eating competition, talkshow and also Gallery Indonesia of Traditional Spices exhibition.

Thai-Style Coconut and Roasted Carrot Soup

It's always soup season in my kitchen, and especially right now as spring temperatures are eagerly awaited. The chill has not left the air, though the sunshine is warmer than it was a few weeks ago. What better way to provide comfort and warmth than with a Thai-inspired carrot soup? Carrots are a pantry staple for those days when a meal is lacking in vegetables, as they keep well in the fridge and it's a snap to cut some up raw or lightly steam them for a side. In this case, carrots were the shining ingredient in this spicy and creamy soup.

Roasting the carrots brings out a natural sweetness that's complete with fragrant and zesty Thai flavors. Coconut milk is essential here for a more authentic Thai taste. Homemade red Thai curry paste is also an important component here. It also keeps well in the fridge and so I usually have some on hand when I am in the mood for Thai food. It's easy to make up and far superior in taste than store-bought varieties. Whether you make your own or purchase the paste, adjust the quantity added according to the heat level you are comfortable with. Remember, it is always easy to add more later on, but if you add to much to begin with, there is no going back.

I served this for dinner and then the next day for lunch with some Indian savories. The fusion of cultures worked quite well and my best friend Basil was happy to take a break from his holiday fare consisting of cheese sandwiches.

Thai-Style Coconut and Roasted Carrot Soup

Recipe by Lisa Turner Cuisine: Thai Published on April 14, 2015 A fragrant creamy soup of roasted carrots with Thai seasonings Print this recipe Ingredients: 1 lb (450 g) carrots, cut into narrow 2-inch pieces 1 tablespoon olive oil or sesame oil 1 tablespoon coriander seeds 2 tablespoons coconut oil 1 medium onion, diced 1 celery stalk, finely chopped 2 lemongrass stalks, trimmed, cut into half and scored lengthwise with a knife several times 1 clove garlic, minced 1-inch piece fresh ginger, grated or finely chopped 6 fresh or dried kaffir lime leaves 2 to 3 red chilies, seeded and finely chopped 1 to 2 tablespoons red Thai curry paste 1 teaspoon ground cumin 2/3 teaspoon paprika 2 cups coconut milk 3 1/3 cups vegetable stock, or as needed 1/4 to 1/3 cup fresh cilantro, finely chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Line a baking tray with foil and preheat an oven to 350°. Toss the carrots in the olive or sesame oil with the coriander seeds, and roast until tender and golden — about 30 minutes. Turn the carrots part way through the cooking time. Heat the coconut oil in a large heavy-bottomed saucepan or soup pot over medium heat. When hot, add the onion and sauté for a few minutes to soften. Add the lemongrass and celery and sauté for another 5 minutes. Stir in the garlic, ginger and kaffir lime leaves, and fry for another minute. Stir in the chilies, red Thai curry paste, cumin and paprika. Add the roasted carrots and coriander seeds, coconut milk and vegetable stock. Bring to a gentle boil and simmer gently for 15 to 20 minutes, adding more stock as desired. Stir in most of the cilantro as well as the lime juice, salt and pepper. Simmer for another few minutes. Discard the lime leaves and pieces of lemongrass. Purée with an immersion blender or in batches in a countertop blender until smooth and creamy. Serve hot garnished with the remaining cilantro and thin slices of fresh chili or a sprinkle of dried chili flakes if desired. Makes 4 to 6 servings

Other vegetable soups to enjoy from Lisa's vegetarian kitchen:
Curried Indian Vegetable Soup
Beet Lentil and Vegetable Soup
Thai Coconut Mushroom Soup with Kidney Beans
Thai Red Curry Vegetable Soup

Mexican-Style Mung Bean Tostadas

Tostadas are rather new to me, but this dish is essentially a salad with a toasted corn tortilla base and bean topping with other delights, such as lettuce, tomatoes and salsa or guacamole if you please. I was inspired to try this rather unconventional version of a Mexican classic with mung beans instead of refried beans for quite some time now after I spotted the recipe from Janet of The Taste Space. Another beauty and certainly I encourage my readers to check out Janet's vegan wonders.

I adore mung beans, with their particularly sweet and earthy flavor, and why not play around with traditional dishes? I am certainly glad I did.

Notes: You can buy prepared tostada shells, but I opted for corn tortillas that I baked for about 8 minutes in the oven. Alternately, you can deep fry them in oil in a pan on the stovetop until golden, but I went for the less greasy version.

Use of toppings here is wide open. I made a simple salsa with some cherry tomatoes, olives, avocado and jalapeños with some freshly chopped cilantro. If pressed for time, prepared salsa will do, but because it is so easy to make, I like to make my own fresh. I just kept the spice to a minimum as the beans have a pleasant heat in themselves.

Nutritional yeast here is optional but it does add a pleasant cheesy flavor without any actual dairy cheese. If you wish, do add some grated cheese as part of the topping.

As an alternative to the mung beans, consider my classic version of refried beans.

Mexican-Style Mung Bean Tostadas

Recipe by Lisa Turner Adapted from The Taste Space Cuisine: Mexican Published on April 10, 2015 Crispy golden baked corn tortillas topped with a salad of sweet and zesty refried mung beans, brown rice and salsa Print this recipe Tostados: 2/3 cup dried mung beans (2 cups cooked) 4 sun-dried tomatoes 1/2 tablespoon olive oil 1 shallot, finely chopped 2 teaspoons fresh ginger, grated or finely chopped 1 to 2 jalapeños, seeded and finely chopped 1 medium tomato, finely chopped 1 teaspoon ground cumin 2 teaspoons chili powder 1/2 teaspoon paprika 1/4 to 1/2 teaspoon cayenne, to taste 1 to 2 tablespoons nutritional yeast, to taste (optional) sea salt to taste 6 6-inch corn tortillas Toppings: 1/2 cup or more pitted black or Kalamata olives, sliced jalapeño slices (optional) 1 cup cherry tomatoes, halved 1 avocado, sliced 1/4 cup fresh cilantro, finely chopped juice from 1 lime (2 tablespoons) pinch of sea salt 1 cup cooked brown rice (from 1/3 cup uncooked) 1 to 2 cups shredded romaine lettuce Instructions: Rinse the mung beans and soak for 6 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 the heat to low, cover, and simmer until the mung beans are soft and nearly breaking apart. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Set aside. In a large non-stick frying pan or cast-iron skillet, heat the oil over medium heat. When hot, add the shallots and stir for a few minutes to soften. Add the ginger and jalapeños and cook, stirring, for another few minutes. Add the tomatoes, cumin, chili powder, paprika and cayenne and cook for about 5 minutes until the tomatoes begin to thicken up. Add the cooked mung beans to the pan and mash everything together with a fork. Let them cook for another 5 minutes, stirring often. Stir in the nutritional yeast if using and salt, and remove from the heat. To make a simple salsa as a topping, in a medium bowl, toss together the olives, jalapeños if using, cherry tomatoes, avocado, cilantro, lime juice and a bit of salt. Preheat an oven to 400° and line a baking sheet with parchment paper. Brush the tortillas with a bit of olive oil and lightly spice if desired with chili powder, cayenne and a bit of salt. Bake for 3 to 5 minutes until they are lightly browned, flip them over, and then cook for another few minutes until crisp and golden. Repeat for all the tortillas. To assemble, place the totillas on plates, spread some of the mung beans overtop, and then a scoop of rice, some lettuce and some salsa or whatever you prefer. The possibilities are as endless as the mind of the cook and the diners. Makes 6 servings

More mung goodness from Lisa's Kitchen:
Indian Style Spicy Mung Beans (Moong Dal)
Black-Eyed Pea and Mung Bean Sambar
Mung Bean Paneer
Mung Beans in a Golden Karhi Sauce

Audio: Remastered Carbon Based Lifeforms

Chocolate Chili Cake

Quick and easy cocoa loaf cake with a hint of heat from chili powder. Not too sweet, it pairs well with fresh raspberries or even a pat of butter for a bit more richness.

Most of my sweet treats these days are raw ones that often incorporate dried fruits, nuts, including nut butters, a bit of natural sweetener and sometimes chocolate and coconut. Not that I don't enjoy baking, but I find raw power bars, balls and squares are an ideal, pretty much guilt-free energy boost as part of breakfast and a good pick-me-up for drowsy afternoons. Just anytime at all really.

But sometimes there is nothing quite like the aroma of baked goods, such as chocolate cake in this instance. On a recent visit to my Dad and stepmom, I happened to overhear a conversation they were having after dinner. My stepmom is an excellent baker and cook and my Dad has made some pretty tasty meals and desserts himself. Although there is usually homemade dessert to complete their evening meal, it so happened that the next day for them was busy and my stepmom teased my Dad and told him he was going to have to eat yogurt for dessert. Not that a bit of sweetened yogurt is an unwelcome dessert, but my Dad likes his baked sweets.

Looking for something to do and inspired by excess insomniac energy, I decided I would surprise them with a treat the next day. Considering this recipe yields a whole standard loaf, it's not particularly sweet at all, though it makes a fine after-dinner dessert, especially when served up with some raspberries or maybe a little scoop of vanilla ice cream if you want to sweeten up the deal. It is also lovely for lunch. The unexpected ingredient in this cake is some chili powder. When I do eat chocolate, one of my favorites is dark chili chocolate. I used cocoa here with coconut sugar, combined with a relatively mild chili powder.

When I told my Dad what was in it before he had some, he expressed some hesitation — not that he doesn't like spice, but for some it is not a common thing with dessert. The tantalizing aromas soon had everyone curious and I was pleasantly happy with the result. Moist with just a wee bit of heat that gently stimulates the palate after a few bites, I will surely be making this again.

Quick and easy, with little fuss, this is a recipe that inexperienced and experienced bakers alike will be proud of.

Chocolate Chili Cake

Recipe by Lisa Turner Published on April 6, 2015 Quick and easy not-too-sweet cocoa loaf cake with a hint of chili heat goes well with fresh raspberries or just a pat of butter Print this recipe Ingredients: 2 cups unbleached white flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon chili powder 2/3 cup unsweetened cocoa 1/2 cup butter, melted 3/4 cup coconut sugar or brown sugar 3/4 cup milk 2 large eggs Instructions: Preheat an oven to 350». Grease a standard 9-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, chili powder and cocoa. In large bowl, whisk together the butter and sugar. Whisk in the milk and then beat in the eggs. Gradually stir in the dry ingredients until just combined. Transfer the batter to the prepared pan and baked for 50 to 60 minutes until a cake tester inserted in the middle comes out clean. Let sit in the pan for 15 minutes and then transfer to a wire rack to cool. Makes 1 9-inch loaf

Other cakes to enjoy from Lisa's Kitchen:
Honey, Lemon and Poppy Seed Cake
Guinness Gingerbread Cake
Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze
Sour Cream Blueberry Cake

Fresh Coconut Chutney with Tamarind and Cilantro

I virtually never purchase chutneys because they are so easy to make at home. The additional plus is that the cook in their own home kitchen can control the quality and portions of ingredients that go into the mix.

This particular fresh green chutney was made to accompany some fried Indian savories. Tamarind and coconut adds some natural sweetness with some earthy cilantro added to the mix with spices and chilies. This is a versatile chutney that goes well with anything that needs a bit of dressing up.

Fresh Coconut Chutney with Tamarind and Cilantro

Recipe by Lisa Turner Cuisine: Indian Published on April 4, 2015 Simple versatile fresh chutney with coconut, tamarind and fresh cilantro Print this recipe Ingredients: 2-inch piece tamarind pulp 4 tablespoons fresh cilantro (coriander), trimmed and chopped 2 tablespoons coconut sugar or brown sugar 2 to 3 green chilies, seeded and chopped 1/2 teaspoon sea salt, or to taste 1 cup unsweetened dried grated coconut 2 tablespoons ghee, coconut oil or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/4 teaspoon asafetida small handful of dried curry leaves, crumbled Instructions: Soak the tamarind in 1/2 cup of hot water for 20 to 30 minutes. Press the tamarind with your fingers to remove any excess seeds and tough fibers. Drain through a sieve, collecting as much of the pulp as possible. Combine the tamarind pulp, fresh cilantro, sugar, chilies and salt in a blender or food processor and blend until smooth. Add the coconut and process further until everything is well combined. Transfer to a bowl. Heat the ghee, coconut or sesame oil in a small saucepan or frying pan over medium heat. When hot, add the mustard seeds and cumin seeds and fry until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida and curry leaves, stir a few times, and pour over the chutney. Stir and serve with your favorite Indian flat breads or savories. Refrigerate in a sealed container for up to 2 to 3 days. Makes about 1 1/2 cups

Other chutneys to enjoy from my vegetarian kitchen:
South Indian Tomato Chutney
Green Mango Coconut Chutney
Easy Spicy Tomato Chutney
Cashew Chutney (Kaju Chatni)

No Croutons Required - March 2015 Roundup of Vegetarian Soups and Salads

Welcome to the March edition of No Croutons Required, a monthly event alternately hosted by my dear friend Jacqueline and myself. We have a nice balance of soups and salads to share this month, so cozy up and see what some of our fellow bloggers served up. Thanks as always to all who shared their lovely dishes.

Recipe: Apple Carpaccio

Chef: Dena
Blog: Oh! You Cook
Location: USA

Our first submission is this lovely appetizer salad with thinly sliced apples dressed with pomegranate molasses, honey, lemon juice and black pepper. To serve, some greens are placed on a plate, topped with the apple and some blue cheese and then drizzled with some dressing. Delicious and unique.

Recipe: Easy Broccoli Soup

Chef: Helen
Blog: Roast Chicken and a Country Walk
Location: UK

I would eat this for lunch anytime, or for dinner for that matter. Two whole heads of broccoli feature in this easy soup, along with onion, garlic, nutmeg and simple seasoning. Serve with some hummus and a salad for a most satisfying dairy-free experience.

Recipe: Herby Salad with Chickpeas and Olives

Chef: Lisa
Blog: We Don't Eat Anything With a Face
Location: UK

Chickpeas always get my attention, and they do feature so well in a salad. Here is a variation on tabbouleh without the bulgar wheat, with romaine lettuce, tomato, cucumber, green pepper, olives, fresh herbs, all dressed up with lemon juice, olive oil, a bit of garlic and some seasoning. Certainly a delicious side.

Recipe: Almond Carrot Soup with Garlic and Caramelized Onions

Chef: Lata
Blog: Flavours and Tastes
Location: West Africa

I'm certainly intrigued by this soup that surely will warm and nourish. This creamy delight features almonds, and like Lata, I always have a good bunch on hand. Carrots, garlic, red onion, ginger and simple seasoning also shine here. I'm craving a bowl just now. We must not forget the caramelized onions either.

Recipe: Smoky Tofu and Pomegranate Arugula Salad

Chef: Janet
Blog: The Taste Space
Location: Canada

Next up is Janet with a sandwich idea that got turned into an interesting salad. Tofu is marinated with liquid smoke, tamari and a wee bit of maple syrup. Then it is baked and dressed up with cashews, apple and plum vinegar. Add some arugula, cucumber and pomegranate seeds and you have a feast indeed.

Recipe: Phool Makhana Pumpkin Soup (Puffed Lotus Seeds Pumpkin Soup)

Chef: Padmajha
Blog: Seduce Your Tastebuds
Location: India

Spicy and a bit sweet, I am certainly glad PJ shared this recipe for this lovely soup. Puffed lotus seeds (that I yet to try), with pumpkin, tomato, garlic, chili powder, nigella seeds and some fresh herbs to garnish makes for one colourful and nourishing soup.

Recipe: Broccoli Cheese Soup

Chef: Shaheen
Blog: Allotment2Kitchen
Location: UK

I think most of us in the Western hemisphere are tired of winter, but there is always soup, and this creamy broccoli soup topped with cheese is just the thing to comfort. Like Shaheen, I am rather more partial to broccoli stems, but the whole vegetable is something I can enjoy anytime of year, especially when buttered up and dressed up with some simple seasonings.

Recipe: Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime

Chef: Lisa
Blog: Lisa's Kitchen
Location: Ontario, Canada

My contribution this month is a heavenly rich and robust roasted red pepper soup with tomatoes, lentils and dates. Slightly sweet, with substance from lentils and vegetables, the layering of flavors and textures is an experience as a whole, yet each mouthful is slightly different making this soup all the more interesting and satisfying.

Recipe: Sweet and Sour Cabbage Soup with Tomatoes and Rice

Chef: Helen
Blog: Family Friends Food
Location: UK

Feeling nostalgic, Helen came up with this chunky soup that sounds delicious, especially if you want to serve it with some toast to dunk into your bowl. Nicely seasoned with onion and some fresh lemon juice, surely this is a fulfilling treat for lunch or dinner.

Recipe: Taco Salad

Chef: Cindy
Blog: Seasonal and Holiday Recipe Exchange
Location: USA

Next up is a spicy salad to get us ready for spring temperatures. Cindy tells us it's easy for kids to help out in the kitchen too. Lettuce, cheese, beans, avocado, tomatoes, jalapenos, black olives and tortilla chips are complimented with a homemade Pico de Gallo. No doubt this is famous with the family. I am sure it is worth the price of admission.

Recipe: Leek, Chickpea Fennel Soup

Chef: Jen
Blog: Chardonnay & Samphire
Location: UK

This lovely soup features leeks, garlic, onions, carrots, fennel, chickpeas, lemon and some paprika and coriander for garnish. Surely an earthly and substantial bowl of goodness to serve up year round. Now I am certainly hungry.

Recipe: Orzo Salad

Chef: Linsy
Blog: Home Cook Food
Location: USA

Pasta always does feature well as a salad ingredient, especially when you combine it with shallots, red pepper, tomatoes, cucumber, chickpeas, black olives and pine nuts. Dress it up with some olive oil, balsamic vinegar and some herbs and you are in for a fine meal. The possibilities are endless but I am surely craving the combination of ingredients just as Linsy presents them.

Recipe: Warm Broccoli and Almond Salad

Chef: Pallavi
Blog: Thou Shalt Cook
Location: India

Our final submission is this healthy and satisfying broccoli salad with almonds. Certainly ideal for a date night, this warming delight is dressed with toasted sesame seeds, almonds and olive oil. Share the love while you enjoy good nourishment.

That concludes the roundup for this month. Jacqueline will be hosting the April 2015 edition of No Croutons Required. Be sure to stop by her space for details.