Flourless and Egg-Free Peanut Butter Cookies

Just four ingredients and a brief time in the oven, these peanut butter cookies are easy to make and they are eggless and gluten-free too. They are essentially raw, but putting them into the oven adds a nice bit of crunch with little fuss. These just might be my favorite cookies to date. The best part of these cookies is of course the peanut butter, with all of that protein. The peanut butter really plays a stronger role in these cookies than most other varieties I have made and tried. It's almost like eating a spoonful of peanut butter, with some extra flair and that little bit of crispness that baking provides. They are very soft, so you may want to store them in the fridge, but I preferred them at room temperature. They keep well for several days in a well sealed container.

Flourless and Egg-Free Peanut Butter Cookies

Recipe by Lisa Turner Published on June 29, 2015 Easy, gently baked four-ingredient peanut butter cookies — without eggs or flour, these cookies have a rich peanutty flavor Print this recipe Ingredients: 1 cup natural peanut butter 1/4 cup pure maple syrup or raw honey 1 teaspoon vanilla 1 teaspoon sea salt Instructions: Preheat an oven to 350°. Line a baking sheet with parchment paper. In a large bowl, mix together all of the ingredients until well blended. Scoop generous tablespoon portions onto the prepared baking sheet. With a fork, make crosswise indentations in the cookies. Bake in the oven for about 8 minutes, until they begin to turn golden. Remove from the oven and let sit on the baking sheet for about 10 minutes. Gently transfer the cookies onto a wire rack and let cool completely. Store at room temperature in a covered container for softer cookies or in the refrigerator for firmer cookies. Makes 12 cookies

Other irresistible peanut butter creations from Lisa's Vegetarian Kitchen:
Raw Peanut Butter Cookies
Cayenne Peanut Butter Cookies
Peanut Butter Cookie Dough Bites
Gooey Peanut Butter Brownies with Carob Chips

On the top of the reading stack: Stalin's Daughter: The Extraordinary and Tumultuous Life of Svetlana Stalina

Mengabadikan 'Tana Toraja' melalui Lensa Kamera.

Tana Toraja merupakan salah satu dari sekian banyak objek wisata di Indonesia. Tempat yang sangat indah, kaya budaya, dan fotogenik, menjadi incaran wisatawan dan tentu para fotografer.
Terletak sisi utara propinsi Sulawesi Selatan, tempat ini dapat dikunjungi melalui jalur darat dan udara.
Diperlukan waktu tempuh sekitar 8 hingga 9 jam perjalanan darat dari Makassar (ibukota Sulawesi Selatan)

Mung Dal Vada (Fried Indian Lentil Fritters)

Clearly I have a sort of addiction to Indian savories and my introduction to vadas has done nothing to curb that. Popular in South India, vadas are fried savories made with dal and spices that are now popular in many parts of India and beyond. Often disc or doughnut shaped, this popular street food can be eaten for breakfast or as a snack with any variety of chutneys, and are a fine feature of any meal, often served up as an appetizer with some sambar or rasam. I adore them so much that they can easily serve as a main course for me, especially in the summer when my appetite is rather sporadic.

These ones combine the earthy sweet flavors of split mung and toor dal. They are rather easy to prepare too. Though I rarely deep fry foods, preferring baked version of classics, once in a while I do indulge. The vadas fry up quickly and are really not oily at all. Crispy on the outside and soft and fluffy inside, these are a treat that is pretty much impossible to find in Indian restaurants in the city I reside in because, for the most part, it is North Indian creations that are served and the menus of never seem to vary. No matter, as homemade is always better.

I served this delightful savories with a homemade fresh coconut chutney with tamarind and cilantro.

Mung Dal Vada (North Indian Lentil Fritters)

Recipe by Lisa Turner Cuisine: Indian Published on June 26, 2015 Sweet and earthy split dals blended with spices and fried into light, crispy savory fritters Print this recipe Ingredients: 1/2 cup split mung dal, rinsed 1/4 cup chana dal or toor dal, well rinsed 1 teaspoon cumin seeds 1 teaspoon coriander seeds 2 green chilies, seeded and minced handful or fresh cilantro, chopped 1-inch piece ginger, minced 1 teaspoon turmeric 1/4 teaspoon baking soda 1/4 to 1/2 teaspoon asafetida, to taste 1 teaspoon sea salt, or to taste peanut oil or other oil for frying Instructions: Soak the mung and chana or toor dal for 3 hours or longer. Drain, rinse, and transfer to a food processor or blender. Blend until coarsely ground, adding a few tablespoons of water if necessary. Add the cumin seeds, coriander seeds, chilies, fresh cilantro, ginger, turmeric, baking soda, asafetida and salt. Process for another few minutes, until well blended. Transfer to a bowl and beat with a wire whisk for a few minutes, until bubbles being to form in the batter. Heat 2 inches of oil in a medium saucepan. Drop a small bit of the batter into the pot. If it rises to the top, then the oil is hot enough to proceed. Drop tablespoon portions of the batter into the oil, taking care to gently stir now and again, and cook for about 5 minutes until the vadas are golden. Drain on paper towels. Repeat with the remaining batter. Serve hot or warm with your favorite chutney. Makes 12 to 16 vadas

This is my contribution to My Legume Love Affair, a long running event started by lovely Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by PJ.

Other Indian savories to whet your appetite:
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce
Savory Chana Dal Fritters with Tomatoes and Spices
Spicy Baked Chickpea Koftas

On the top of the reading stack: Stalin's Daughter: The Extraordinary and Tumultuous Life of Svetlana Stalina by Rosemary Sullivan

5 Family Friendly Camping Ground in West Java.

Cold air, dark night, warm fire, gluey melted marshmallow, bright stars, ...nothing can beat the amazing experience of camping, especially with the people you love. Giving memorable experiences to our children about how wonderful to be closed to the nature is something that not hard to get for us who live in this beautiful country, Indonesia.

The selection criteria to decide that whether these

Vegetarian Recipes for Hot Summer Months

I've been a vegetarian for 23 years, with no regrets, so everyday is vegetarian for me. This summer is turning out to be a hot one and today I am going to share some of my favorite summer vegetarian recipes for those who enjoy meatless meals on occasion, and also for longtime vegetarians like myself. Bon Appétit.

Chickpea Quinoa Vegetable Burgers

Chickpeas, quinoa and fresh vegetables combined in an all-in-one perfect spiced baked veggie burger served with an English muffin and tomato chutney.

Pinto Bean and Avocado Burritos

Vibrant, zesty and creamy fresh-tasting pinto bean burritos with avocado, cilantro, corn and spices — refreshing on a warm summer day. Perfect patio fare.

Lemony Basil Hummus

This is pretty much a classic version of hummus with the addition of fresh basil that I always grow in my backyard garden and lemon juice to add extra fresh flavor. Think of it as a pesto hummus, with basil lurking in each bite in a subdued way.

Spicy Pesto Guacamole

Guacamole is always a summer favorite, especially when pesto is in the mix, spiced up and served with good quality nacho chips.

Deviled Curried Eggs

Rich, creamy deviled eggs with Indian curry spices - a spicy twist on a classic.

Refried Beans in Home Baked Taco Bowls

Certainly a summer feast, even if that means turning on the oven to make homemade tacos filled with refried beans. Serve with some spicy salsa and some extra old cheddar cheese and some rice on the side.

Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto

A wonderfully delicious summer sandwich with broiled brie cheese and a sun-dried tomato pesto on toasted garlic ciabatta bread, served with mixed salad greens and a simple and refreshing lemon dressing.

Vegan Potato Salad Dressed with Avocado

Potato salad is always a summer favorite, and this vegan variation is a fine idea for patio dining. No need for mayonnaise when avocado is involved.

Lima Bean Hummus with Quinoa Flatbreads and Salsa

As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables, along with golden brown thin quinoa flatbreads and some spicy avocado salsa.

Mexican-Style Mung Bean Tostadas

Crispy golden baked corn tortillas topped with a salad of zesty refried mung beans, brown rice and salsa. Just right and delicious.

Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce

A vegan friendly burrito that is bursting with flavor and the goodness of grain, legumes and vegetables.

Baked Quinoa Falafel Bites

Crispy golden-brown savory quinoa falafel bites — baked not fried — served with an easy tangy lemon, tahini and yogurt sauce.

Creamy Vegan Coleslaw Dressed with Avocado

Yesterday was officially the first day of summer. This year, it has been feeling like summer for over a month now with plenty of rain and invigorating sunshine. My outdoor garden is happy about that. It also means more salads on the menu, and this one is refreshing and nourishing.

Coleslaw is a summer favorite, as is potato salad. I made this vegan version because I am not overly fond of mayonnaise. I do enjoy cheese, so I don't follow a strict vegan diet, but the majority of my meals are dairy-free. The avocado-based dressing is tart and creamy and makes for a better coleslaw than any I've ever eaten. I maintain that avocados ought to be a daily part of your meal plans, even if that means simply scooping out the flesh and enjoying for breakfast or lunch.

Creamy Vegan Coleslaw Dressed with Avocado

Recipe by Lisa Turner Published on June 22, 2015 Crunchy green cabbage and carrot coleslaw tossed with a creamy, tangy and zesty vegan avocado and mustard dressing Print this recipe Salad: 3 cups green cabbage, shredded or cut into fine strips 1 large carrot, shredded 1 poblano pepper, seeded and cut into fine strips Dressing: 1 avocado, pitted and peeled juice from 1 lemon (3 tablespoons) 2 tablespoons cider vinegar 2 teaspoons Dijon mustard 2 tablespoons fresh chives, chopped 1/2 teaspoon celery seed 1/2 teaspoon ground cumin 2 teaspoons coconut sugar 1 tablespoon nutritional yeast sea salt and fresh cracked black pepper to taste Instructions: In a large bowl, toss together the salad ingredients. In a small food processor, pulse together the dressing ingredients until well blended. Toss with the vegetables and serve. Makes 4 to 6 servings

I am sharing this with Jac's Meat Free Monday's Event.

Other summer salads to enjoy from Lisa's Vegetarian Kitchen:
Indian-Style Coleslaw
French Lentil and Roasted Sweet Corn Salad
Summer Chickpea Salad
Lazy Summer Cottage Cheese & Fruit Salad

On the top of the reading stack: The Awakening by Kate Chopin

Audio: relishing silence while it lasts, but surely that won't be for long ..

Hash Browned Sweet Potato and Beets

Hash browns are a staple of breakfast tables across North America, and a delicious way to use up potatoes before they start to spoil. But there's no reason to confine oneself to potatoes. With a few leftover beets and a sweet potato that needed using up in the pantry, these vegetables are just as delicious and even more colorful hashed and browned as well. Beets lightly cooked ahead of time — or the night before — and diced are firm, crisp and browned while the sweet potato is soft, creamy and golden.

With their comparatively strong flavors, beets and sweet potatoes don't need to be mixed with too many other spices or seasonings as you might do with potatoes — a little onion, garlic, salt and pepper are all you need. But their relatively high sugar content mean that they do need a good non-stick pan and continual stirring to keep from burning.

Hash Browned Sweet Potato and Beets

Recipe by Lisa Turner Published on June 18, 2015 A simple, nourishing and delicious breakfast of hash browned sweet potato and beets Print this recipe Ingredients: 1 large or 2 small beets 1 sweet potato 3 tablespoons olive oil 1 large onion, chopped 1 clove garlic, minced or crushed 1/2 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Scrub the beets and sweet potato and pierce several times with a fork. Roast in a 400° oven until the beets are just fork tender and the sweet potato is tender — about 30 minutes depending on the size of the vegetables. Remove from the oven and let cool to room temperature. This can be done the night before. When the vegetables are cool enough to handle, peel and dice or grate. Heat the olive oil in a large non-stick frying pan or wok over medium-high heat. When hot, toss in the onions and fry, stirring frequently, for a few minutes or until they start to turn brown. Add the garlic and fry for another minute. Add the beet, stirring pretty much constantly, for about 10 minutes until they are well-browned on all sides. Add the sweet potato and continue to fry, stirring constantly and to the bottom of the pan to avoid sticking, for about 5 minutes to let the sweet potato start browning. Just before serving, stir in the salt and grind black pepper to taste over the hash. Makes 2 servings

More easy breakfast recipes:
Mushroom and Jalapeño Breakfast Hash
Tempeh Breakfast Hash-Up
Tempeh-Miso Breakfast Patties
Chili Tortilla Scramble
Jalapeño Breakfast Burritos
Fried Green Tomatoes and Old Cheddar

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

Audio Accompaniment: The Orb

Paneer Kalimirch (Paneer Cheese with a Coconut Milk, Onion and Cashew Gravy with Black Pepper and Spices)

Although many of my main meals are vegan, I can never resist the allure of succulent paneer cheese for too long. The cheese does not have a whole lot of flavor on its own — although I do enjoy snacking on little bites of it while I prep a dish — but paneer is a wonderful vehicle for taking on the spices and seasonings present in a dish. It has a texture much like firm tofu, but it's real cheese without the soya. There really is no substitute, but if you want to make it vegan, then use cubes of firm tofu instead.

Traditionally, this dish of paneer cheese simmered in a thick flavorful onion and cashew gravy is made with cream or yogurt, but as there was already cheese in the dish, I decided to mix things up and use coconut milk instead to cut down on the richness. The coconut milk still resulted in a creamy gravy and it was just as delicious as dairy alternatives. It's such an easy dish to prepare and pan-frying paneer ahead of adding it to the dish is unnecessary in this instance. Just cube it and add it to the spicy gravy. As for the spice component, it on the lower side of the spectrum in terms of heat, but as always, most Indian dishes are forgiving, so adjust the spicing to suit your preference and add more onion to the paste if that is to your taste.

Paneer Kalimirch (Paneer Cheese with a Coconut Milk, Onion and Cashew Gravy with Black Pepper and Spices)

Recipe by Lisa Turner Cuisine: Indian Published on June 15, 2015 Tender pieces of paneer cheese simmered in a creamy and colorful coconut milk, onion and cashew gravy Print this recipe Onion-cashew paste: 1/2 cup raw unsalted cashews 1 medium onion, chopped 1 clove garlic, chopped 1-inch piece ginger, chopped 1 to 2 green chilies, seeded and chopped 1 to 2 tablespoons of water, or as needed Curry: 1 tablespoon olive oil or sesame oil 1 teaspoon cumin seeds 1 to 2 teaspoons fresh cracked black pepper 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1/2 teaspoon amchoor (dried mango) powder (optional) 2/3 cup coconut milk 1 1/2 cups water, or more as needed 12 oz (350 g) paneer cheese, cut into cubes 2/3 cup green peas, fresh or frozen 1 teaspoon sea salt, or to taste 1/2 teaspoon garam masala Instructions: Soak the cashews in hot water for 15 minutes, then drain. Combine the cashews, onion, garlic, ginger, chilies and a little of the water in a small food processor or blender. Process until you have a fairly smooth paste, adding a little more water as needed to help blend the ingredients. Set aside. Heat the oil over medium heat in a large heavy-bottomed saucepan. When hot, add the cumin seeds and fry until they begin to darken a few shades. Stir in the onion-cashew paste and cook, stirring frequently, for 5 to 7 minutes. Now add the black pepper, turmeric, ground coriander and amchoor powder if using and fry for another 30 seconds. Add the coconut milk and water and bring to a boil. Stir in the paneer, peas and salt. Simmer for another 8 to 10 minutes or until the sauce is thickened, stirring occasionally. Add more water for desired consistency. Remove from heat, stir in the garam masala, and let stand for 10 minutes or longer, covered, to allow the flavors to blend. Refrigerate leftovers for 2 to 3 days. Reheat at a low temperature with added water. Makes 4 to 6 servings

Other paneer dishes from Lisa's Kitchen you are sure to enjoy:
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)
Indian-Style Macaroni and Paneer Cheese with Spinach
Massaman Curry with Paneer Cheese
Saag Paneer (Palak Paneer)

I'm sharing this with Jacqueline's Meat Free Mondays. Each week Monday, Jac highlights some of the submissions from the week before.

On the top of the reading stack: Vegan Everyday: 500 Delicious Recipes

Audio: sweet silence for a change

Coconut Lime Rice with Adzuki Beans and Mango

As much as rice with little adornment is very much enjoyable as a side, I do like to dress it up sometimes. In this case, rice made for a perfectly balanced meal, cooked with some creamy coconut milk and complete with the addition of adzuki beans, fresh citrusy mango and zesty lime. There is bit of heat from the chilies, but it's not a spicy dish — the seasoning and additions are meant to complement the main flavors present. Each bite is to be savored and you won't need anything else to go along with the dish to feel satisfied and content, unless you fancy a side green salad. One-pot meals are often the way to go when there is little time or inclination to cook, and especially suited to hot summer days too when hovering over a hot stove is generally not preferred.

This recipe has been adapted from Thug Kitchen: The Official Cookbook. I surely don't need anymore cookbooks. I've enough to generously stock a section in a decent sized used bookstore. And that collection doesn't even take into account the printouts, magazine clippings and bookmarked recipes that crowd my space. All the same, it is an addiction of sorts, and from time to time I'm still tempted to purchase a few new releases at least a few times a year.

So, Thug Kitchen is now part of the collection. I've been following the blog for quite some time now and asides from being impressed by the refreshing vegan options, the presentation is highly amusing to my sense of humor. If you enjoy serious food served up with a healthy dose of cuss words, this is the book for you. Humor aside, this is a considered cookbook providing advice about staples, recipes and guidance for those wishing to switch to a healthier diet that certainly is not lacking in taste nor creativity. As a well-seasoned cook and vegetarian, I am impressed with the array of recipes that will appeal to novices and experienced cooks alike.

For a twist, consider using kidney beans in place of the adzuki beans, although I do enjoy these small red beans that originated from East Asian. Commonly used in sweet treats after they are turned into a sugary red bean paste, they are equally delicious in their own right and really don't take long to cook, much like mung beans, though nuttier in flavor. They can be soaked overnight, but usually a few hours is enough, unless your beans have been languishing in the pantry for too long. I prefer to soak them for at least 4 hours.

Coconut Lime Rice with Adzuki Beans and Mango

Recipe by Lisa Turner Adapted from Thug Kitchen: Eat Like You Give a F*ck Published on June 11, 2015 Sweet mango pieces, nutty brown rice and azuki beans and zesty chilies and lime combined in a simple, colorful and nourishing one-pot meal Print this recipe Ingredients: 1/4 cup dried adzuki beans (3/4 cup cooked) 2 teaspoons sesame oil or coconut oil 2 large shallots, finely chopped 1-inch piece ginger, finely chopped 2 to 3 green or red chilies, seeded and finely chopped 1 cup short grain brown rice 1 cup coconut milk 1 cup vegetable stock or water 1/4 teaspoon cayenne 1/2 teaspoon sea salt, or to taste 1 ripe red mango, cut into cubes juice from 1 lime (2 tablespoons) fresh chopped cilantro for garnish (optional) Instructions: Rinse the beans and soak for 4 to 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until the beans are tender, about 40 to 50 minutes. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the shallots and sauté for a few minutes to soften. Add the ginger and chilies and stir for another few minutes. Add the rice to the pan and stir for a few minutes, until slightly toasted. Pour in the coconut milk, stock or water, cayenne and sea salt. Stir, bring to a simmer, and reduce the heat to low. Cover and cook for about 40 minutes, undisturbed, until the liquid is absorbed and the rice is thick and creamy. Fold in the cooked beans, lime juice and mango pieces. Turn off the heat and let sit on the element for another 5 minutes. Toss with a fork and serve hot or chilled garnished with fresh cilantro if desired. Makes 4 servings

I'm sharing this with Jacqueline's monthly Bookmarked Recipes event.

More ideas for one-pot meals:
Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili
Mung Dal Kitcheree
Crusted Cornmeal Chickpea Potpie
Black Bean Chili With Mushrooms and Toasted Spices

Cocozia Organic Coconut Water

I've been a firm believer in coconut water for sometime now. It is an ideal way to refresh and rehydrate, and that is especially important during the hot summer months. With no added sugar, it is a much better alternative to other beverages that are a source of electrolytes but are too often laden with excess sugar. Coconut water is also an excellent source of potassium and magnesium and a satisfying alternative to water. So, you can imagine how delighted I was when I was offered a generous sample of Cocozia 100% Organic Coconut Water.

Not all brands are alike and this one I found particularly refreshing with a clean taste, and it's organic too. I pour mine into a glass, but the little boxes come with a straw too for convenience. It's a bit pricier than some of the brands up for offer, but the clean taste makes it worth the price. And because it is so hydrating, it's not necessary to drink it the entire day, so have a glass here and there and then water or another beverage at other times. Those looking for something with a bit more flavor might like to try some of the other varieties of coconut water up for offer from Cocozia. Currently chocolate flavored coconut water is also available and coffee, mango and pineapple, also organic, are the newest flavors introduced. Visit the Cocozia website for retailers near you and further information.

Pure unflavored coconut water can also be used for cooking as a substitute for water in many dishes and it's a healthy addition to smoothies too.

I was offered a complimentary sample to try. I was not expected to write a positive review. The opinions expressed here are my own.