Chickpea Quinoa Vegetable Wraps

Vegetable and bean wraps are sometimes the perfect solution for a summer meal. Cool and refreshing, wraps involve raising very little heat in the kitchen — an optimal result when the temperatures are soaring outside. But that doesn't mean you can't enjoy some added heat in the wraps, which I like no matter the time of year.

These wraps make a perfectly balanced protein-packed meal with buttery chickpeas, nourishing quinoa and crunchy vegetables combined with spices in a zesty filling made with a creamy cashew and sriracha sauce. Layers of texture and flavor abound, and serving them with chopped lettuce, pea sprouts and slices of avocado provide a wonderful fresh taste. They don't take long to prepare either, once the chickpeas and quinoa are all cooked up. I made sure not to overcook the vegetables to preserve their freshness and crunchy texture. Soggy wraps are not especially appealing! The thick and creamy cashew sauce provides an extra dose of nutrients, and it complements all of the other flavors to near perfection.

For these wraps, I made fresh homemade tortillas cooked on a non-stick skillet. A superior filling deserves a superior wrap! But do use your favorite wrap — just look for quality and freshness.

Chickpea Quinoa Vegetable Wraps

Recipe by Lisa Turner Published on July 27, 2015 Tender chickpeas, nourishing quinoa and crunchy vegetables combined with spices and a creamy cashew-sriracha sauce wrapped in fresh homemade flour tortillas for a nutritious and refreshing light summer meal Print this recipe Creamy cashew sauce: 1 cup raw cashews, soaked in hot water for 2 hours and drained 1 clove garlic, minced 3/4 cup almond or hemp milk 1 tablespoon sriracha or other hot sauce 1/3 cup nutritional yeast juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt, or to taste Filling: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup dried quinoa (1 1/2 cups cooked) 1/4 to 1/3 cup sun-dried tomatoes 1 tablespoon olive oil 1 small red onion, diced 2 teaspoons chili powder 2 teaspoons ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne 1 jalapeño, seeded and finely chopped 1 plum tomato, finely chopped 1 small carrot, cut into thin strips 1 red bell pepper, seeded and cut into strips 1/2 cup fresh cilantro, trimmed and chopped juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste To serve: 6 10- or 12-inch flour tortillas a few handfuls of fresh alfalfa or pea sprouts lettuce leaves, cut into thin strips 2 avocados, sliced Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Separately, rinse the quinoa and soak in 1 cup of water in a medium saucepan for 8 hours or overnight. Soak the cashews in hot water for 2 hours. Drain and rinse the chickpeas and transfer to medium saucepan. Cover with fresh water and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1 1/2 hours or until buttery soft. Drain and transfer to a medium bowl and let cool to room temperature. Meanwhile, bring the quinoa and soaking water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool. While the chickpeas and quinoa are cooking, soak the sun-dried tomatoes in hot water for 20 minutes. Drain, chop finely, and set aside. Drain the cashews and transfer to a food processor. Combine with the remaining ingredients for the cashew sauce and process until smooth. The sauce should be fairly thick. To make the wrap filling, heat the oil in a large non-stick skillet over medium heat. When hot, add the red onion to the pan and sauté for 5 to 7 minutes until the onion begins to soften. Now add the spices and jalapeño and stir for 1 minute until the spices are fragrant. Add the sun-dried tomato and plum tomato to the pan and cook, stirring occasionally, for another few minutes to thicken. Stir in the carrot and red pepper and simmer for another few minutes — don't overcook. Stir in the chickpeas, quinoa, cashew paste, cilantro, lemon juice and salt. Cook for another few minutes to warm and then remove from the heat. To assemble, spoon some of the mixture onto a tortilla and add chopped lettuce and sprouts. Wrap it up, cut in half, and serve with slices of avocado, additional lettuce or sprouts, and salsa if you like, or enjoy just as is. Makes 6 full or 12 half servings

I'm sharing this with Jacqueline's weekly Meat Free Mondays event.

More wraps to grace your summer tables:
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Pinto Bean and Avocado Burritos
Refried Beans with Sun-Dried Tomatoes

On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out

Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Easy bean salads are a perfect choice for summer meals and quite portable too, making them a good choice for potluck dinners and outdoor picnics. When it's hot, many of us don't care to fuss too much over dinner, and this is one of those dishes that comes together in hardly any time at all. This is not a bland salad either as many of the store-bought bean salads so often are. It's no wonder that some folks say they don't like beans — it's all in the preparation and seasoning and imaginative touch that goes into the food, and bean snubbers just might change their minds after feasting on this colorful and refreshing salad.

When I came up with the idea, I had an Indian twist in mind, hence the cumin and homemade chaat masala included in the tangy and zesty lime dressing. The earthiness of the black beans also makes a nice contrast to the succulent and sweet mango and crisp red pepper. There is a medley of color and flavor in this salad and each bite is a pleasing contrast of healthy and refreshing tastes and textures.

The recipe can easily be doubled, and if there are leftovers they keep well covered in the fridge for a day or two.

Note: Chaat masala is a hot, sour and salty Indian spice blend that goes well with cool or tangy foods. It can easily be found at any Asian and Indian grocery store, but I prefer to make my own blends. They take so little time to blend up, keep well in a sealed jar in a dark cool place for a good few months, and are usually far superior and certainly fresher in taste.

Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Recipe by Lisa Turner Cuisine: Indian Published on July 27, 2015 A colorful summer salad of earthy black beans and sweet red mango salad tossed in a tangy and zesty lime, cumin and chaat masala dressing Print this recipe Salad: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1 large red mango, peeled and chopped 1 small red onion, cut into thin strips or diced 1 red bell pepper, seeded and cut into strips 1 to 2 jalapeños, seeded and chopped 3 tablespoons fresh parsley, chopped Dressing: juice from 1 lime (2 tablespoons) 1 tablespoon olive oil (or more as required) 2 teaspoons red wine vinegar 1 teaspoon ground cumin 1 teaspoon chaat masala 1 teaspoon sea salt, or to taste Instructions: Rinse the beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, 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 the beans are tender but not falling apart. Drain and set aside to cool. Combine the black beans, mango, red onion, red pepper, jalapeño and fresh parsley in a large bowl. Whisk together the dressing ingredients in a small bowl. Taste for seasoning, and then pour over the salad ingredients. Gently toss everything together and then chill in the refrigerator for 10 minutes or longer before serving. Makes 4 to 6 servings

This is my contribution to No Croutons Required this month, alternately hosted by Jacqueline and myself. It's my turn to host this month.

Other summery salads you may enjoy from Lisa's Vegetarian Kitchen:
Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing
Vegan Potato Salad Dressed with Avocado
Summer Chickpea Salad
Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

Mixed Vegetables in a Basic Ethiopian Kulet Sauce

If I were to host a dinner party with friends, Ethiopian might just be my first choice, next to Indian cuisine of course. What is so refreshing about both cuisines is that it really is a communal dining experience. If there enough dishes on the table, everyone gets to try some of each.

I've only been to Ethiopian restaurants a small number of times, but it's always been a unique and pleasurable experience. Typically the diners are presented with an array of dishes of their choosing, served over a large round of injera bread (a spongey sourdough bread usually made with teff flour). You scoop up bits of the dishes with parts of the bread and can try whatever suits your fancy.

Having Indian meals with friends is very much enjoyable for much the same reason. Order more dishes and have a taste of everything, alongside rice and savory flat breads.

I cooked up this simple dish of mixed vegetables simmered in a hot, tangy and fragrant Ethiopian tomato and berbere spice sauce and served it up with some Ethiopian-style hummus and injera bread.

Notes: Feel free to use any variety of mixed vegetables on hand. Just remember to add the vegetables that cook quicker later on in the cooking process. You can even add cooked beans if you like. Kulet is a basic sauce that goes well with so many different foods.

Mixed Vegetables in a Basic Ethiopian Kulet Sauce

Recipe by Lisa Turner Adapted from Teff Love: Adventures in Vegan Ethiopian Cooking Cuisine: Ethiopian Published on July 22, 2015 Mixed vegetables cooked in a hot, tangy and aromatic Ethiopian tomato and spice sauce Print this recipe Ingredients: 1 tablespoon olive oil 1 small red onion, finely chopped 1 to 2 cloves garlic, minced or crushed 1-inch piece ginger, minced or grated 2 to 3 tablespoons berbere powder, to taste 1 tablespoon paprika 1 teaspoon ground coriander 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 tomato, diced 1 teaspoon sea salt, or to taste 6 cups mixed chopped vegetables (I used a large potato, diced, 2 medium carrots, cut into strips, a generous bunch of green beans, cut into 1-inch pieces, and 8 oz (225 g) button mushrooms, sliced) 1 1/2 cups water or vegetable stock 1/4 teaspoon fresh cracked black pepper, or to taste Instructions: Heat the oil in a large saucepan over medium-high heat. When hot, add the onion and sauté until softened and it begins to turn golden on the edges. Toss in the garlic and ginger and stir for another few minutes. Add the spices, stir for about 30 seconds until fragrant, and then add the tomato and salt. Reduce the heat slightly and simmer for another 3 to 5 minutes until the tomato is thickened but still chunky. If using potato or carrots or other root vegetables, add these and pour in the water or vegetable stock. Bring to a boil, cover, reduce heat to medium-low, and simmer until the potatoes and carrots are just tender, stirring occasionally — about 15 minutes. Add the green beans and mushrooms or any other vegetables you are using, and continue to simmer until everything is tender, roughly another 10 minutes or so. Add more water of stock if the sauce is too thick. Serve this dish anyway you please, over cooked grains or injera bread, or along with slices of avocado. The possibilities are endless. Makes 4 to 6 servings

Other mixed vegetable dishes to try from Lisa's Vegetarian Kitchen:
Mixed Vegetable and Avocado Salad with Almond Herbed Flatbreads
Miso Noodle Soup with Mixed Vegetables and Paneer
Indian Mixed Vegetable Soup - Contemporary Style
Chickpea Mixed Vegetable Poriyal

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

Ethiopian-Style Hummus

Hummus is a delight any time of year, but when it's hot outside it appears much more often because it's so quick and easy to make and a pleasure to enjoy on the patio on a lazy day. This particular recipe was a bit different as it has an Ethiopian twist. I made up a homemade batch of a hot and aromatic spice blend, berbere, that is often the key ingredient in Ethiopian cooking. I don't have a lot of experience with Ethiopian cuisine, but my background in Indian cooking certainly made the introduction easier than expected.

Berbere is spicy, but not overly so. It adds a distinctive blend of chili and aromatic spice flavor to this hummus. But it's not just the berbere that gives this hummus a unique taste. Classic hummus is made with tahini in addition to chickpeas, but this version uses toasted ground sunflower seeds ground to a butter instead of tahini. The sunflower seeds provide a wonderful rich nutty flavor behind the hot and fragrant berbere.

The inspiration was a recent cookbook that I am happy to add to my expanding collection. Teff Love: Adventures in Vegan Ethiopian Cooking by Kittee Berns is certainly an inspiration with a vegan approach besides. I have made only a few recipes from the book thus far, but already I have bookmarked a great deal of ideas. I've always wanted to make my own injera bread — a sourdough spongy crêpe that is the foundation of most Ethiopian meals. It is most commonly made with teff flour. I was surprised to note that teff doesn't figure all that much in this book, except as flour and in the bread that serves as the platform for so many of the dishes, but that tiny grain has so much flavor that is best served on the side or used as a flour. Nonetheless, my overall reflection on this book is yum. Basics, entrées and even a few desserts are featured along with some fine photos selectively inserted. Overall, the book is inspiring, with helpful tips for those that are new to Ethiopian cuisine. There are enough healthy recipes in the book to keep me going for a long time and not enough time in a day to cook up the Ethiopian feast I dream of.

Note: I received a copy of this book for possible review. As always, the opinions expressed here are my own.

Ethiopian-Style Hummus

Recipe by Lisa Turner Adapted from Teff Love: Adventures in Vegan Ethiopian Cooking Cuisine: Ethiopian Published on July 20, 2015 An Ethiopian-style chickpea and berbere hummus with a rich nutty flavor from ground roasted sunflower seeds Print this recipe Ingredients: 3/4 cup dried chickpeas (2 1/4 cups cooked) 1/2 cup raw (or roasted and unsalted) sunflower seeds 1 teaspoon sea salt, or to taste 1/3 cup water 1 tablespoon olive oil + more for garnish 1 clove garlic, minced zest from 1 lemon (1 teaspoon) juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons berbere powder + more for garnish 1 green chili, seeded and finely chopped Instructions: Rinse the chickpeas 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 medium-low, cover, and simmer until the chickpeas are tender — 1 to 1 1/2 hours. Drain and set aside until cool. If using raw sunflower seeds, toast them in a dry unoiled skillet or saucepan over medium heat, stirring often, until they are golden — about 5 minutes. Remove from heat and transfer to a food processor, setting aside a teaspoon or so for garnish. (If using roasted sunflower seeds, skip the toasting step and transfer directly to the food processor.) Process until the seeds are reduced to a fine powder and begin to release their oil, scraping down the sides of the bowl often. This should take about 5 minutes, or a little longer. Essentially the goal is to reduce the seeds to a butter. Add the chickpeas and salt and process until the mixture comes together. Add the water, 1 tablespoon of olive oil, garlic, lemon zest, lemon juice, berbere powder and chili. Process further until everything is well combined, adding a bit more water or oil as desired. Mix another few teaspoons of olive oil with a pinch or two of berbere powder. Transfer to a serving bowl and make a well in the center of the hummus. Drizzle in the oil and berbere mixture and garnish with the reserved toasted sunflower seeds. Serving possibilities are endless. You can scoop it up with flat breads, lightly baked pita breads or fresh raw vegetables. Or you may want to consider serving the hummus up in pinwheels. To do that, lightly toast classic injera bread in a preheated 300° oven for about 8 to 10 minutes until the edges are slightly crispy. Brush the bread with olive oil mixed with a 1/2 teaspoon berbere powder and cut into strips. Spread hummus over the strips, roll them up tightly, and cut them into bite-size rounds. Makes 4 to 6 servings

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

More hummus recipes from Lisa's Vegetarian Kitchen:
Avocado Chickpea Hummus
Spicy Indian-Style Hummus
Marinated Sun-Dried Tomato Hummus with Olives
Lemony Basil Hummus

Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa

I enjoy little bites, and summer time is especially suited to savory cakes and patties. My preference is usually to bake most varieties in the oven because it cuts down on oil and time too as the whole batch will usually fit on one sheet. My latest experiment in savory little bites has everything you need for a complete meal — sweet potato, chickpeas, oats and seeds. They are mildly spiced, with a slightly crusted exterior and a soft and succulent middle. Golden and packed full of protein and fiber, this will not be the last time they appear on my table. I've no doubt that even the carnivores at the table won't be complaining about the lack of moo in each bite.

The serving possibilities are endless. You can serve them in tortilla wraps, pita pockets, buns, or just as they are with some salsa and a side salad. My choice was to serve them up over some baby kale and then top with a spicy avocado and tomato salsa, with some goat cheese biscuits on the side. Filling and refreshing, it's pretty much a trouble free meal, but wonderful anytime of year.

Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa

Recipe by Lisa Turner Published on July 16, 2015 Baked sweet potato and chickpea patties with oats, seeds, herbs and spices — a complete nutrient and flavor-packed meal in one colorful burger Print this recipe Ingredients: 3/4 cup dried chickpeas (2 1/4 cups cooked) 1 large sweet potato (about 1 1/2 cups) 6 sun-dried tomatoes 1 cup rolled oats 1 small red onion, diced 1 clove garlic, minced 1 jalapeño, seeded and finely chopped juice from 1 lemon (3 tablespoons) 1 tablespoon olive oil 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric pinch of cayenne 1 teaspoon sea salt, or to taste 1/4 teaspoon ground black pepper, or to taste 1 tablespoon ground flax seed 1/2 cup hemp seeds 2/3 cup green peas, fresh or frozen and defrosted 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh basil, finely chopped baby kale, spinach or other greens for serving Instructions: Rinse the chickpeas 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 medium-low, cover, and simmer until soft — 1 to 1 1/2 hours. Meanwhile, preheat an oven to 425°. Scrub the sweet potato and roast until fork tender, about 50 to 60 minutes. Let cool, remove the skin, transfer to a medium bowl, and mash with a fork or potato masher. Stir in about 3/4 cup of the oats and set aside. (If you roast the sweet potato the night before, cover this mixture and keep refrigerated until needed). Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Set aside. Drain the cooked chickpeas and transfer to a food processor. Add the sun-dried tomato, onion, garlic, jalapeño, lemon juice, olive oil, paprika, cumin, coriander, turmeric, cayenne, salt and black pepper, and process until the mixture is blended but still a bit chunky. Add the sweet potato and process for another few seconds. Transfer the mixture to a large bowl. Whisk the ground flax seed with 3 tablespoons of warm water and stir into the sweet potato and chickpea mixture along with the hemp seeds, green peas and fresh herbs until well combined. Stir in the remaining 1/4 cup of oats and let the mixture chill in the refrigerator for 1 hour so that it firms up and is easier to shape. Line a baking sheet with parchment paper and preheat an oven to 400°. Brush a little oil on your hands and shape the sweet potato and chickpea mixture into roughly 12 2-inch patties. Brush your hands with oil as needed so the mixture doesn't stick too much. Bake the patties for about 30 minutes, flipping them over after 15 minutes. When they are lightly golden and slightly crisp, removed from the oven and let cool for 10 minutes of longer before serving. Serve over greens, as part of a wrap, or as a burger patty with fresh avocado and tomato salsa or your favorite accompaniments. Makes 12 2-inch patties

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

On the top of the reading stack: 660 Curries

Asian Stir-Fry

A lovely way to put vegetables on the plate anytime of year, stir-fries are especially inviting during the summer months. Pretty much any vegetable you fancy can be tossed into the mix, and with Asian seasoning, you know you are in for a satisfying main or side. With temperatures soaring early this summer, my mood to labor over complicated dishes has subsided. As I've always noted, simplicity does not mean boring, especially when the naturally sweet taste of fresh vegetables, with a bit of seasoning, make their appearance on the dinner table. In this case, you have a virtually balanced meal with azuki beans adding a bit more substance. All you really need is some rice on the side for a satisfying and nourishing dinner.

Asian Stir-Fry

Recipe by Lisa Turner Cuisine: Asian Published on July 13, 2014 Simple colorful medley of fried vegetables, mushrooms and red azuki beans simmered in a zesty Asian-style tamari, ginger and chili sauce Print this recipe Sauce: 1 clove garlic, minced or crushed 1-inch piece ginger, minced or grated 4 tablespoons tamari (soy) sauce 2 tablespoons rice vinegar 2 teaspoons coconut or brown sugar 1 tablespoon sriracha 1/2 teaspoon dried red chili flakes 1 tablespoon corn starch sea salt to taste Vegetables: 2/3 cup dried azuki beans (2 cups cooked) 1/2 tablespoon sesame oil 1 large shallot, finely chopped 6 shiitake mushrooms, sliced 6 button mushrooms, sliced 1 small carrot, cut into fine strips 1 red bell pepper, seeded and cut into strips generous handful of green beans, trimmed and cut into 1-inch pieces handful of bean sprouts 2 tablespoons toasted sesame seeds for garnish Instructions: Rinse the azuki beans and soak for 4 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 medium-low, cover, and simmer until the beans are tender but not falling apart — roughly 40 minutes. Drain and set aside. Whisk together all of the ingredients for the sauce and set aside. Heat the oil in a heavy bottomed non-stick skillet over medium heat. When hot, add the shallot and sauté for a few minutes to soften. Raise the heat a few notches and add the mushrooms to the pan. Fry for another 5 minutes or so, until the mushroom are slightly browned and just begin to release their juices. Now add the carrot, red pepper, green beans and bean sprouts to the pan. Stir and fry for a few minutes. Add the sauce and simmer for another few minutes, stirring often, until the vegetables are just tender. Serve hot garnished with toasted sesame seeds along with a bed of hot fresh cooked jasmine rice. Makes 4 to 6 servings

Other quick fries you are sure to enjoy from Lisa's Kitchen:
Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans
Yunnan Stir-Fried Azuki Beans and Green Pepper
Butter Fried Corn with Potatoes, Beans, Peppers and Mushrooms
Pinto and Green Bean Fry with Millet

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

Berbere (Ethiopian Spice Blend)

Whenever possible, I make my own spice blends. There is just no comparison between store-bought blends and the freshness and vibrancy of ones that you can easily whiz up in your own kitchen. They keep well for months in a well-sealed jar in a dark and dry place. Recently I received a copy of Teff Love: Adventures in Vegan Ethiopian Cooking by Kittee Berns that is all about Ethiopian cooking, with a vegan approach. Berbere is a fairly spicy and wonderfully aromatic spice blend that is central to Ethiopian cuisine — indeed, the foundation of so many Ethiopian dishes — so I made up this colorful spice blend up before even cooking from the book. That will come soon, as I picked up a fresh bag of teff and it has always been one of my favorite grains. Regrettably, I haven't eaten it for sometime now, but armed with this new book and this spice blend, I'm looking forward to trying some of the recipes.

Oddly enough, the book did not include a recipe for the spice blend, so after doing some research, I came up with my own version with ingredients that many cooks will already have on hand in their pantry. If not, if you live in an urban centre, everything that is included can easily be found at Indian and Asian grocery stores, or online if there is not somewhere nearby to obtain the spices.

Berbere (Ethiopian Spice Blend)

Recipe by Lisa Turner Cuisine: Ethiopian Published on July 10, 2015 A colorful, hot and aromatic spice blend that is the basis for many classic Ethiopian dishes Print this recipe Ingredients: 2 teaspoons coriander seeds 1 1/2 teaspoons cumin seedss 1/2 teaspoon fenugreek seeds 1/2 teaspoon ajwain seeds 1/2 teaspoon nigella (kalonji or black onion) seeds seeds from 3 green cardamon pods seeds from 2 black cardamon pods 4 whole cloves 5 dried whole red chilies, broken into bits 3 tablespoons paprika 1 teaspoon turmeric 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne Instructions: In a dry unoiled heavy non-stick skillet, dry roast the coriander seeds, cumin seeds, fenugreek seeds, ajwain seeds, nigella seeds, cardamon seeds, cloves and chilies for about 3 minutes, stirring often, until fragrant. Let cool. In a spice grinder or small food processor, mix the seed mixture with the paprika, turmeric, nutmeg, ginger, cinnamon and cayenne. Process until everything is reduced to a fine powder. Store in an air-tight glass jar in a dark dry space for up to 6 months for optimal freshness. Makes 6 to 8 tablespoons

Other homemade spice blends you are sure to want to include in your pantry:
Chaat Masala
Curry Powder
Garam Masala
Sambar Powder

Red Lentil and Cauliflower Tomato Pulao

Nourishing and balanced one-pot meals are a blessing, especially when the temperatures are soaring and the desire for cooking is not as pronounced as it is during the cooler months. At the same time, this is a comforting meal that would be satisfying anytime of year.

This straightforward preparation includes lentils, rice, and one of my favorite vegetables, cauliflower. Local produce is just beginning to pop up in the markets and there will be much more to come. In the meantime, this dish with a variety of textures and tangy and spicy Indian flavors has everything you need with most of the ingredients being staples in a cook's kitchen. Each bite is unique and you don't need much else for a thoroughly satisfying dinner. Take care not to overcook the vegetables to maintain freshness and that delightful crunch that really does make each bite a pleasure.

Red Lentil and Cauliflower Tomato Pulao

Recipe by Lisa Turner Cuisine: Indian Published on July 7, 2015 Colorful, nourishing and delicious rice with red lentils, tangy tomatoes and fresh tender cauliflower seasoned with Indian spices Print this recipe Ingredients: 1/2 cup red lentils 1/2 cup basmati rice 1/2 tablespoon sesame oil small handful of dried curry leaves 4 whole cloves 1 small red onion, thinly sliced 1 clove garlic, minced 1-inch piece ginger, grated or minced 2 fresh green chilies, seeded and finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon garam masala 1/4 to 1/2 teaspoon cayenne, to taste 2 medium tomatoes, chopped 2 cups cauliflower, trimmed into roughly 1 1/2 inch florets 2 cups water 2/3 cup green peas, fresh or frozen and defrosted juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons sea salt, or to taste 1/4 cup fresh cilantro, chopped, for garnish Instructions: Rinse the lentils and rice and soak in water for 20 minutes. Drain and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the curry leaves and cloves. Stir and fry for about 1 minute. Add the onion and sauté for 5 minutes, until translucent. Add the garlic, ginger and chilies and cook for another minute. Toss in the spices, stir for about 30 seconds until fragrant, and then add the tomatoes. Simmer for another 5 minutes or so, stirring often, until the tomato has thickened. Add the cauliflower, lentils, and rice and stir for another minute. Pour in the water, bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer for 15 minutes. Stir in the peas, gently mix, then reduce the heat to low and cover again. Simmer until the liquid is absorbed and the lentils are tender, about 7 minutes. Stir in the lemon juice, turn off the heat, and let sit for 5 minutes. Toss with a fork and serve garnished with cilantro if desired. Makes 4 to 6 servings

More cauliflower dishes to enjoy:
Aloo Gobi (Curried Cauliflower and Potatoes)
Aloo Gobi with Chickpeas - A Twist on a Classic
Greek-Style Cauliflower Gratin with Feta and Olives
Spicy Urad Dal with Cauliflower and Peas

On the top of the reading stack: Mindfulness for Beginners: Reclaiming the Present Moment--and Your Life

Homemade Flour Tortillas

Although I've been using them for years, I've never really much cared for store-bought tortillas. They come with a host of ingredients that I cannot even pronounce, let alone identify, and they're quite rubbery and a little odd-tasting besides. So I finally resolved to make my own as I had a vegetarian wrap in mind and didn't want inferior tortillas to spoil the show. Now that summer is here, wraps are ideal choices for hot days and patio dining.

This was my first attempt at making homemade tortillas and I was delighted with the results. The dough was pliable and a pleasure to work with, and they fried up nicely too in hardly anytime at all, although I was hoping to roll them out a bit thinner yet. At the same time, they did make for an excellent and natural-tasting wrap. The most difficult part when it comes to making your own tortillas is keeping up with the pan if you are working on your own. I opted not to use a tortilla press because a good non-stick skillet is just as good. Once you get into the groove, though, things go along smoothly — roll one out, add to the preheated pan, cook for about a minute, keeping an eye on the pan, flip, cook for another 30 seconds or so, transfer to a plate and cover with a kitchen towel, and proceed until all of the rounds are complete.

Really, they come together in hardly any time at all, and I'm going to make a habit of making these this summer. I'll be sharing the filling that adorned these soon, and my next stop is probably a hummus-based filling or a vegan burrito.

Homemade Flour Tortillas

Recipe by Lisa Turner Cuisine: Mexican Published on July 4, 2015 Easy and perfect homemade flour and olive oil tortillas — great for wrapping Print this recipe Ingredients: 3 cups unbleached white flour 1/2 teaspoon baking powder 1 teaspoon sea salt 5 tablespoons olive oil 1 cup warm water, or more as needed extra flour for rolling Instructions: Combine the flour, baking powder and salt in a large bowl. Add the olive oil and rub it into the flour mixture with your hands. Add the water, turn the dough out onto a lightly floured board, and knead for about 4 minutes until smooth and elastic. Return the dough to the bowl and let rest, covered with a clean kitchen cloth, for 15 minutes. Divide the dough into small lemon-size portions. Roll each portion out in a thin circle, as thin as possible, until the round is about 12 inches in diameter. Line a plate with a clean kitchen cloth. Heat a non-stick skillet over medium heat. When hot, add a round to the pan and cook for about 1 minute. Flip and cook for another minute. Transfer to the plate, cover up with the towel and repeat with the rest of the dough. Makes 6 12-inch tortillas

Some ideas for tortillas accompaniments:
Refried Beans with Sun-Dried Tomatoes
Pinto Bean and Avocado Burritos
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Baked Falafel with Lemon Tahini Sauce

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