No Croutons Required - Call for September 2015 Submissions

Once again it's my turn to host No Croutons Required. This long running monthly event, alternately hosted by Jacqueline of Tinned Tomatoes and myself, showcases vegetarian soups and salads from fellow cooks. The weather is still warm, but there is a hint of autumn in the air, so I suspect we will have a nice mixture of soups and salads as the season is in transition.

As always, it's easy to participate.

To do so, prepare a soup or salad that is suitable for vegetarians and showcase it on your blog.

Link back to this announcement and Lisa's Kitchen as I am the host for September, and also Jacqueline's blog, as she is my co-host for this event.

Add your recipe using the linky tool at the end of this post by the 28th of this month. Only one entry per blogger please.

The roundup will be posted at the end of the month.

We are very much looking forward to your inspired creations. Soups and salads are a staple all year round and those who enjoy cooking never seem to tire of finding new recipes, myself included.

Sweet Potato Falafel

Anyone who regularly frequents this space will know I adore little bites, especially when they are baked as it cuts done on oil content and time too. I have baked falafels on more than one occasion and this time I wanted to try falafel with sweet potato along with the chickpeas that are the traditional base for falafels. I surely wasn't disappointed with the result.

They were really easy to make, which is good when it's hot outside and the desire to spend a prolonged period of time in the kitchen is not the first priority. The falafels were slightly crisp on the outside with a melt-in-your-mouth interior. They can be served up as an appetizer, or for a light meal with your favorite chutney or, as I did, with a creamy and tangy yogurt and tahini sauce. I wanted a grain component to the meal and also decided to serve up some brown rice on the side. These certainly would be wonderful served in a pita pocket along with some diced tomato or anything else that suits your fancy.

Sweet Potato Falafel

Recipe by Lisa Turner Cuisine: Middle Eastern Published on August 28, 2015 Crispy golden-orange baked sweet potato and chickpea falafels seasoned with spices and served with a simple creamy, tangy and lemony yogurt and tahini sauce Print this recipe Falafel: 2/3 cup dried chickpeas (2 cups cooked) 1 medium sweet potato 1 large clove garlic, minced or crushed 1 shallot, minced 2 green chilies, seeded and minced handful of fresh parsley, roughly chopped 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon paprika 1/4 teaspoon ground cardamon 2 tablespoons olive oil 1 teaspoon sea salt, or to taste 3 tablespoons chickpea flour (besan), or more as needed Sauce: 1 1/4 cups plain yogurt 1/4 cup tahini juice from 1 lemon (3 tablespoons) sea salt and fresh cracked black pepper to taste 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 for 1 to 1 1/2 hours or until buttery soft. Drain and transfer to a food processor. Meanwhile, scrub the sweet potato and roast in a 425° oven for 35 minutes or until fork tender. Let cool and then remove the skin. Add the garlic, shallot, chilies, parsley, ground coriander, ground cumin, turmeric, paprika, ground cardamon, olive oil and salt to the food processor. Pulse for a minute or so until everything is combined and the chickpeas are reduced to rough crumbs. Add the sweet potato and process further until combined. Transfer the mixture to a medium bowl and stir in the chickpea flour. The mixture should be fairly soft. Add more chickpea flour if the mixture is too moist (if you had a larger sweet potato). Chill the mixture in the refrigetor for 30 to 60 minutes to make the falafels easier to shape. Line a baking sheet with parchment paper and preheat an oven to 400°. Shape about 1 tablespoon of the falafel mixture into a little ball. If the mixture is too soft, add a bit more chickpea flour. Repeat until the falafel mixture is all shaped. Bake in the oven for 30 minutes, turning them half way through the cooking time, until golden. To make the sauce, whisk together the ingredients and chill until ready to serve. Makes 12 to 15 falafels

Other little bites to enjoy from Lisa's Kitchen:
Baked Quinoa Falafel Bites
Spicy Baked Chickpea Koftas
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Vegetarian Samosa Cakes with Tamarind Chutney

On the top of the reading stack: The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts by Paula Shoyer

Audio Accompaniment: sweet silence

Sorowako, Kota Pertambangan yang Menawan.

Letaknya yang terpencil di sisi utara propinsi Sulawesi Selatan, membuat kota ini tidak begitu dikenal. Sorowako, kota kecil penghasil biji nikel andalan Indonesia.

Kota Pertambangan...
Mungkin yang terbayang adalah kota yang kotor dan dipenuhi pekerja pertambangan. Jauh dari kesan bersih dan indah. Salah besar!

Berada di ketinggian 600 m dpl, dikelilingi pegunungan Verbeek dan terletak di tepi

Herbed Marinated Mushrooms

Mushrooms make their appearance on the menu at least a few times a month in my kitchen, if not more. Indeed, I have well over 100 recipes posted here on the blog featuring these succulent delights. On those rare occasions when I dine out, I always sample a few of the mushroom recipes and find myself judging the skill of the chef based on their preparation. Though not difficult to cook with, mushrooms ought to be treated with respect.

The earthy and meaty texture of shrooms is magical. They are such a versatile ingredient that takes on the flavor of the dishes they feature in while shining in their own right. With so many varieties to choose from, mushroom aficionados will never get bored. Perfect in soups and stews, salads, casseroles, toppings for breads, stuffed, baked, sautéed and, in this case, marinated, the possibilities are endless.

My most recent exploration in the kitchen was an appetizer with Italian seasoning that nearly spoiled my dinner because these little bites are so highly addictive. Not that there is anything wrong with eating just these for dinner. And I could, often. It's the mushrooms that matter here, in all of their glory. Dressed up with olive oil, herbs and vinegar, the mushrooms are vibrant with a bit of zest to accent the earthiness of the mushrooms.

Easy to make up, they are a perfect addition to any appetizer platter. They are best left to marinate for at least 2 hours, and best if left overnight because they taste better after the flavors have had a chance to meld with the mushrooms — that also means that they can be made ahead of time if you happen to be planning a gathering or party.

Notes: I used fresh herbs in this recipe because I wanted to enjoy the ones I planted this year. Fresh is usually best when it comes to herbs, but dried herbs can be used instead without sacrificing flavor. Simply substitute about half the quantity of the fresh herbs for dried. If cremini mushrooms cannot be found, use all button mushrooms instead. Using smaller mushrooms results in a particularly enjoyable bite-sized appetizer.

Herbed Marinated Mushrooms

Recipe by Lisa Turner Published on August 25, 2015 A mix of tender succulent mushrooms marinated in a delicious oil and vinegar marinade with fresh herbs — a terrific appetizer at any time of year Print this recipe Ingredients: 4 tablespoons olive oil 1 large shallot, minced 1 large clove garlic, minced 1 lb (450 g) small cremini mushrooms, washed and stems removed 1 lb (450 g) small white button mushrooms, washed and stems removed 2 teaspoons fresh oregano, finely chopped 2 teaspoons fresh thyme, finely chopped 1 teaspoon fresh rosemary, finely chopped 4 to 5 fresh basil leaves, finely chopped 1/4 cup fresh parsley, finely chopped 1 teaspoon ground mustard powder 1/2 teaspoon ground coriander pinch of turmeric 3 to 4 tablespoons balsamic vinegar, to taste 1/2 to 1 teaspoons sea salt, to taste 1/4 teaspoon fresh cracked black pepper Instructions: Heat 2 tablespoons of the oil over medium heat in a large wok or saucepan. When hot, add the shallots and garlic and sauté until they begin to soften, about 3 minutes. Raise the heat to medium-high and stir in the mushrooms. Fry, stirring frequently, until the mushrooms begin to "squeak" and release their juices, about 7 minutes. Remove with a slotted spoon and transfer to a large bowl. Add the remaining 2 tablespoons of olive oil along with the rest of the ingredients and stir until well combined. Taste for seasoning. Let the mushrooms sit for about 30 minutes until cool, mix again, then cover and transfer to the refrigerator to chill for at least 2 hours, preferably overnight. Stir the mixture occasionally to distribute the marinade. Can be served chilled or at room temperature. Makes 4 to 6 appetizer servings

More mushroom recipes to grace your tables from Lisa's Kitchen:
Teriyaki Mushrooms and Cashews
Mushrooms with Coriander and Cumin
Mushrooms Paprika (Houby Paprikas)
Linguine with Pea-Basil Pesto and Mushrooms

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

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Mali kofta is a classic north Indian dish of potato and paneer cheese dumplings served up in a spicy cream-based tomato gravy. If that doesn't sound appealing, I don't know what is! But it's a rich dish so one that you may want to reserve for special occasions or simply when you want to pamper yourself. Although I have really have cut down my consumption of dairy, paneer cheese is still pretty much irresistible to me.

The sauce can be made ahead of time and reheated gently before serving. If it thickens up too much, add some water. Alternately, if it's too watery, whisk in a bit more corn starch (or arrowroot flour). As this dish is rich enough as it is, I decided to bake the koftas instead of deep-frying them and then added the koftas to the gravy afterwards so that the tender koftas did not break apart. It is truly an addictive dish, and one that I will be revisiting in future, as this recipe went over very well with my diners.

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Recipe by Lisa Turner Cuisine: Indian Published on August 21, 2015 Creamy spiced potato and paneer cheese dumplings served in a rich and fragrant tomato cream sauce — a north Indian classic Print this recipe Sauce: 2 tablespoons ghee or sesame oil 1 teaspoon cumin seeds 2 large shallots, finely chopped 1 clove garlic, crushed or minced 1-inch piece fresh ginger, grated or minced 2 to 3 green chilies, seeded and finely chopped 1/2 tablespoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cayenne 1 teaspoon garam masala 4 medium tomatoes, finely chopped 1 teaspoon coconut or brown sugar 1 to 1 1/2 half teaspoons sea salt, or to taste 1 cup coconut milk water as needed 2 cups heavy cream 2 to 4 teaspoons corn starch, as needed 1/4 cup fresh fenugreek leaves, trimmed and chopped (or 2 tablespoons dried fenugreek leaves, crumbled) Koftas: 2 large potatoes, scrubbed 12 oz (350 g) paneer cheese, mashed or shredded 3 tablespoons chickpeas flour (besan) 2 to 3 green chilies, seeded and finely chopped 1 teaspoon baking powder 1/2 teaspoon amchoor (dried mango) powder 1/4 teaspoon asafetida 1 teaspoon garam masala 1/2 teaspoon paprika 1 teaspoon sea salt Instructions: To make the sauce, heat the ghee or oil in large heavy-bottomed saucepan over medium heat. When hot, add the cumin seeds and stir for a few minutes until they darken a few shades. Stir in the shallots and sauté for 5 minutes or until they begin to brown. Add the garlic, ginger and chilies and continue to stir for another few minutes. Add the ground coriander, turmeric, paprika, cayenne and garam masala. Stir a few times and then add the tomato, sugar and salt. Simmer until the tomato has thickened, about 15 minutes. Pour in the coconut milk and 1/2 cup of water. Simmer gently for a few more minutes and then pour in the cream. Simmer for a few minutes longer, whisking in corn starch as needed to thicken or more water as needed to thin. To finish, stir in the fenugreek leaves, cover, and remove from heat. Let stand until ready to serve the koftas. For the koftas, boil or bake the potatoes until fork tender. Let sit until cool enough to handle, then peel and transfer to a large bowl and mash with a fork or potato masher. Stir in the mashed or shredded paneer, along with the rest of the ingredients for the koftas. Stir well to combine everything. Line a baking sheet with parchment paper and preheat a broiler. Oil your hands with a bit of sesame oil, and scoop out roughly 1 1/2 tablespoons of the mixture, shape into a ball, and then press down in the palms of your hands to make a small patty. Transfer to the baking sheet and repeat until all of the koftas are shaped. Position the oven rack about 4 inches from the broiler and bake the koftas for 10 minutes until golden. Carefully turn the koftas over and bake for another 10 minutes. Broil longer until they are golden with browned specks. Let sit on the pan for a few minutes before serving, or wait to serve at room temperature. To serve, gently reheat the sauce and scoop some of the warmed sauce into bowls. Top each with a few koftas. I like to serve this dish with Indian flat breads to scoop up the extra sauce. Makes 4 servings

Other delicious kofta recipes to try from Lisa's Vegetarian Kitchen:
Spicy Baked Chickpea Koftas
Chickpea Potato Koftas with Ricotta Cheese
Baked Chickpea Kofta Tacos with Avocado and Harissa
Vegetarian Samosa Cakes with Tamarind Chutney

Vegan Caesar Salad

I don't follow a strictly vegan diet, but lately I have been leaning that way because I find dairy-free meals are easier on my digestive system. Though I've long mastered a vegetarian Caesar salad, I wanted to find out if a vegan version was just as tasty, and it was! What I did here was to make a cashew-based dressing with some almond milk, garlic, olive oil, mustard, nutritional yeast for some cheesy flavor, and some fresh lemon juice for a bit of zesty zing. Don't forget the black pepper either. The combination of kale and romaine worked well here and you can add croutons or not — it's not required, but it fills out the salad nicely.

Vegan Caesar Salad

Recipe by Lisa Turner Published on August 18, 2015 An all vegan version of the classic Caesar salad with a creamy and zesty cashew, Dijon and lemon dressing — no one will miss the dairy in this one! Print this recipe Salad: 1 medium head of romaine lettuce, torn 1/2 bunch of kale, trimmed and torn 2/3 cup crushed rusks or other croutons (optional) Dressing: 1 cup raw cashews 1/4 cup almond milk 2 teaspoons Dijon mustard 1 clove garlic, chopped 1/4 cup olive oil, or more as needed 3 tablespoons nutritional yeast juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper Instructions: Soak the cashews in warm water for 2 hours or longer. In a large bowl, combine the romaine lettuce, kale and croutons. Drain the cashews and add to a food processor or blender. Add the remaining dressing ingredients and process until smooth. If too thick, add more olive oil. Toss the dressing into the salad until well mixed and add some more black pepper if desired. Makes 4 to 6 large servings

I'm sharing this with No Croutons Required, alternately hosted by Jacqueline and myself. Jac's hosting this month, so be sure to share a vegetarian soup or salad to be included in the roundup. I'm also sharing with Shaheen's Eat Your Greens monthly event.

Other salads to enjoy from Lisa's Kitchen:
Beetroot, Leek and Walnut Salad
Creamy Vegan Coleslaw Dressed with Avocado
Creamy Herbed Potato and Green Pea Salad
Lazy Summer Cottage Cheese & Fruit Salad

Chickpea Salad with Vegan Mayonnaise

This is not only an ideal summer recipe, it's a great alternative for those who cannot or choose not to eat eggs but once enjoyed egg salad. That was why I was originally going to name this recipe "mock egg" salad. I've been a vegetarian for about 23 years now and recently I've been gravitating toward vegan meals for the most part because I find dairy-free meals easier on my digestive system. And the twists on traditional classics that I've been making have been turning out so well, I don't miss the dairy at all really, except for an occasional craving for cheese and yogurt.

Mayonnaise dressed salads are something that have been transformed into dairy-free versions with wonderful results in my kitchen. After successfully creating a creamy vegan coleslaw dressed with avocado and soon a take on my classic Caesar salad, I figured this chickpea salad was quick and easy to make up, and it is packed full of protein and fiber besides.

My creamy mayo included nutty cashews, some tart flavors from vinegar and mustard, sourness from lemon juice, and cheesiness from nutritional yeast. Adding some chopped uncooked vegetables to the salad add pleasantly crunchy textures and of course extra nutrition too.

This salad can be enjoyed in any number of ways. I served it with some rusks, but consider serving the salad as a filling for a wrap, turn it into sandwich with toasted bread or crusty bread, wrap it up in lettuce leaves, or just enjoy by the spoonful. It is portable too, making it a good choice for potlucks. If you enjoy eating outdoors or going on picnic outings or camping trips, this would be a good choice because it won't spoil in the heat, especially if kept in a cooler.

Chickpea Salad with Vegan Mayonnaise

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out Published on August 14, 2015 Creamy, nourishing and tasty chickpea and pea salad with fresh crunchy chopped vegetables dressed with a vegan cashew-based mayonnaise — a perfect vegan alternative to egg salads, and a delicious summer meal served in wraps or sandwiches or as a salad Print this recipe Salad: 2/3 cup dried chickpeas (2 cups cooked) 1 cup fresh or frozen green peas, blanched 2 celery stalks, diced 1 small red onion, diced 2 dill pickles, finely chopped 1 small red bell pepper, seeded and finely chopped 1 to 2 jalapeños, seeded and finely chopped 1 clove garlic, minced 1 1/2 teaspoons dried dill (4 tablespoons fresh) fresh cracked black pepper to taste Vegan mayonnaise: 1 1/4 cup raw cashews 1/2 cup almond or hemp milk, or more as needed 1 tablespoon olive oil, or more as needed 1 teaspoon apple cider vinegar juice from 1 small lemon (2 tablespoons) 2 teaspoons Dijon mustard 1 teaspoon coconut or brown sugar 1 heaping tablespoon nutritional yeast 1 1/2 teaspoons sea salt, or to taste 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 for 1 1/2 hours or until buttery soft. Drain and transfer to a large bowl. Stir in the green peas and roughly mash most of the mixture with a potato masher. Meanwhile, soak the cashews in hot water for 2 hours. Drain and set aside. Stir the celery, red onion, dill pickle, red pepper, jalapeños, garlic and dill into the chickpea mixture. To make the mayonnaise, combine the cashews, almond or hemp milk, 1 tablespoon of olive oil, cider vinegar, lemon juice, mustard, sugar, nutritional yeast and salt in a food processor or blender and blend until combined. You want a fairly thick mixture, but add another tablespoon of olive oil and more almond milk if the mixture is too thick. Stir the mayonnaise into the salad until everything is well combined. Add some black pepper, stir, and adjust seasoning to taste. Serve chilled or at room temperate on rusks or crackers, or wrap in tortillas or lettuce leaves, or use as a filling for a sandwich. Makes about 3 cups or 4 to 6 servings

I'm sharing this with Jac's Meat Free Mondays weekly event and My Legume Love Affair, a monthly event started by lovely Susan, now administered by me and kindly hosted this month by Shaheen.

Other chickpea salads to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds
Summer Chickpea Salad
Chickpea Salad with Tamarind Dressing
Chickpea and Fresh Ginger Salad

6 Simple Thai Food You Can Cook at Home.

Why Thai Food?

That's probably the first big question that comes in your mind when reading this post, yes...you, who are reading this post.

First of all, I need to explain that actually this was my daughter's school PDR (plan-do-review) project.
Every term, students have to choose and decide their 'individual' project; make a plan, do it and review (present) it, with a teacher as supervisor.

Raw Peanut Butter Fudge

Raw protein treats are the perfect grab-and-go way to start a busy morning — especially for my husband who often has to fly out of the house on the way to work. Loaded with raw unprocessed natural protein sources, a few bites go a long way and help start the day with energy. And because they're raw, they're easy to make — the most laborious part is cleaning up afterwards.

Fudge may not sound like a healthy treat, but this combination of natural peanut butter and coconut oil sweetened with pure maple syrup and raw honey whizzed up in a food processor and cooled in a pan is just that — guilt-free nourishment and a creamy, fudgy delight besides. The addition of cocoa makes these a peanut butter and chocolaty treat. These are especially a treat in the hot summer months when they can be stored in the freezer and pulled out for a fast, cooling and wholesome bite.

Raw Peanut Butter Fudge

Recipe by Lisa Turner Published on August 8, 2015 Raw creamy and guilt-free peanut butter and cocoa freezer fudge made with pure natural ingredients Print this recipe Ingredients: 1/4 cup raw honey 1 cup coconut oil, melted 1/2 cup cocoa powder 1 1/2 teaspoons vanilla 4 cups natural peanut butter 3/4 cup pure maple syrup Instructions: Line a 8 × 8 inch baking pan with parchment paper. In a small bowl, whisk together the honey, 1/4 cup of the melted coconut oil, cocoa powder and vanilla. In a large bowl, combine the peanut butter, maple syrup, and remaining 3/4 cup of melted coconut oil. Stir until well combined. Swirl in the cocoa mixture. Transfer to the prepared pan and spread evenly. Freeze until firm, about 3 to 4 hours or overnight. When firm, lift the fudge out of the pan using the ends of the parchment paper, and set onto a cutting board. Let the fudge soften for about 10 to 15 minutes and then cut into small squares using a sharp knife. Transfer to a container and store in the fridge or freezer. My preference is to store the fudge in the freezer during the summer months because they soften rather quickly once removed from cold storage. Makes 16 to 20 squares

More healthy peanut butter treats to enjoy from Lisa's Kitchen:
Raw Peanut Butter Chocolate Nut Squares
Raw Peanut Butter Truffles
Raw Peanut Butter Cookies
Peanut Butter Cookie Dough Bites

My Legume Love Affair #85 - July 2015

Jagruti kindly offered to host MLLA for July. Sadly, sometimes life throws us rocks and unfortunately she is unable to complete the roundup. I am doing so on her behalf. Best wishes to her and her family.

We have six submissions this month. Thank you to everyone who contributed this time around. Without your continued support, we wouldn't be at #85 going on #86 this month. Thanks to dearest Susan for starting MLLA. Legumes are important part of my diet and especially beneficial for vegetarians and vegans. This event began in 2008 and I've been the administrator since 2013. A special thank you also to our guests hosts. Please note that I am looking for hosts for 2016. If you are interested, please email me or leave a comment.

Now onto the submissions.

Chickpea Chips

from Jen of Chardonnay and Samphire. These crispy delights are on my list of things to make soon. The best thing is that you can make the batter up a head of time and freeze it until it's time to fry up or bake this scrumptious snack.

BBQ Lentil Sandwich

courtesy of Janet of The Taste Space. This is a fine way to initiate a new grill and a different take on veggie burgers. Seasoned lentils and vegetables loaded on a bun topped with coleslaw is a mighty fine summer meal indeed.

Red Lentil and Cauliflower Tomato Pulao

from Lisa's Kitchen. I cooked up this colorful and nourishing lentil and rice dish with tangy tomatoes and fresh tender cauliflower seasoned with Indian spices. One-pot meals are always a good choice when there is little time or inclination to cook and this dish certainly was satisfying and a treat for the tastebuds.

Yellow Lentil Crêpes

courtesy of Sadhna of Herbs, Spices and Tradition. This gorgeous crêpe was featured in a magazine and a photographer even visited Sadhna's home to document the process. I'm a big fan of Indian-style crêpes and this one also happens to be loaded with plenty of vegetables and served with homemade chutney and ketchup.

Berbere Lentils with Sweet Potatoes and Chickpeas

offered up by Shaheen of Allotment2Kitchen. Berbere is probably one of my new favorite spice blends as I have lately been exploring Ethiopian cuisine, and this dish is something I surely want to try. The lentil stew is filled out with potatoes and chickpeas and served up with rice. This balanced meal is warming and inviting.

Black Bean and Cornmeal Patties

from Emily of Cooking for Kishore. I adore little bites, especially when legumes are the focal point. Add some cornmeal, hot sauce and herbs and you are set. Served with Spicy Sour Cream (Spicy Crema), this is a wonderful and satisfying summer meal that I would enjoy anytime of year.

And the concludes the July 2015 roundup. Short but sweet. Shaheen is hosting the August 2015 edition of MLLA. Be sure to share a favorite legume recipe to be included in the roundup.

Beautiful Experience at the Sukamantri Camping Ground.

It was a beautiful sunny day, on the early month of July, when the children just started the school holiday, we decided to go camping. Joining with us, some close family members; cousins, nephews, nieces, auntie and uncle.





Sukamantri Camping Ground, in Ciapus Bogor was chosen to be our short escape place. Located about 800 m ASL, we really enjoyed the fresh air and not too cold temperature

Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper

This creamy curried vegetable dish just might be a new favorite. It's one of those dishes that tastes so divine that when sitting down to enjoy it, one would think it was complicated — but it's not! In fact, this dish of tender cauliflower and fresh spinach simmered in a fragrant coconut milk curry sauce comes together in hardly any time at all, and it's on the mild side in terms of spicing. It smells and tastes just quite as wonderful as it looks served up on the dinner table.

Take care not to overcook the cauliflower because that little bit of crunch adds a beautiful texture combined with the coconut milk and creamy spinach. Serve as a side along with rice, a legume dish and your favorite Indian flat bread for perfect meal that requires little fuss. You may also want to serve it over rice noodles.

Cauliflower and Spinach Simmered in a Coconut Milk Sauce with Black Pepper

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on August 4, 2015 Tender cauliflower and fresh spinach simmered in a creamy, fragrant and lightly spiced coconut milk and tomato sauce Print this recipe Ingredients: 2 tablespoons sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 2 cups cauliflower (1 lb or 450 g), cut into 1-inch florets 1 clove garlic 1 to 2 green chilies, seeded and finely chopped 1 3/4 cups (14 oz or 400 mL) coconut milk 1 large tomato, diced generous handful of dried curry leaves 1/2 teaspoon turmeric 1 to 2 teaspoons sea salt, to taste 1 teaspoon coarsely ground black peppercorns 1 lb (450 g) fresh spinach, trimmed and roughly chopped Instructions: Heat the oil in a large heavy-bottomed saucepan over medium-high heat. When hot, toss in the mustard seeds and cumin seeds and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Stir in the cauliflower and sauté until it begins to lightly brown on the edges, about 2 to 3 minutes. Stir in the garlic and chilies and fry for another minute. Now pour in the coconut milk and let it simmer for a few minutes. Add the tomato, curry leaves, turmeric, salt and black pepper, reduce the heat to medium, and cover. Simmer, stirring occasionally, until the sauce begins to thicken and the cauliflower is fork-tender. Add the spinach a few handfuls at a time, stirring, until the spinach is wilted. Simmer for another 5 to 7 minutes. Serve hot over fresh cooked white rice or rice noodles. Makes 4 to 6 servings

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

Other cauliflower recipes to explore from Lisa's Vegetarian Kitchen:
Mixed Vegetable Coconut Curry
Chickpea Mixed Vegetable Poriyal
Rice and Cauliflower Pilaf (Gobi Pulau)
Thai Red Curry Vegetable Soup

No Croutons Required - Vegetarian Soups and Salads, July 2015 Hot Weather Edition

Welcome to the July 2015 edition of No Croutons Required, a monthly roundup of vegetarian and vegan soups and salads, alternately hosted by myself and Jacqueline of Tinned Tomatoes. It's been astonishingly hot this year in the Northern hemisphere and accordingly, the majority of the contributions this month are salads. I do enjoy soup anytime of year, but salads are cooling and refreshing and, for the most part, the oven and the elements are not needed. A special thanks as always to everyone who contributed a dish this month. I'm pleased to share 16 recipes this month from participants around the world.

Recipe: Warm Spinach Salad with Sauteed Mushrooms, Red Onion and Blue Cheese

Chef: Erica
Blog: Healthy Life Lessons
Location: Toronto, Ontario, Canada

Our first submission is this lovely salad bursting with energy and flavor. Earthy mushrooms and red onion are simmered with sherry and balsamic vinegars along with tomato paste and topped with spinach and a bit of blue cheese. I'd be happy to eat this salad year round too.

Recipe: Spicy Papaya Salad

Chef: Lisa
Blog: I'll be There with a Fork
Location: Australia

Papaya is not something I use very often in the kitchen and I'm not sure why, especially after seeing this salad that is open to so many interpretations. Here we have papaya combined with green beans, carrot, cherry tomatoes dressed with garlic, chilies, lime and topped with peanuts. The longer it sits the more flavor is has once the ingredients mingle and marinate.

Recipe: Aubergine & Pickled Lemon Farro

Chef: Jen
Blog: Chardonnay and Samphire
Location: UK

Ancient grains are always a treat and here grilled eggplant, green onion, rocket and coriander shines along with farro. This beauty is dressed up with pickled lemons, garlic, olive oil and cider vinegar. Certainly a delightful contrast of flavors and textures.

Recipe: Strawberry, Nectarine and Quinoa Salad

Chef: Adina
Blog: Where is my Spoon?
Location: Germany

Some of the treats of summer are fresh strawberries and herbs, and this salad is sure to meet all of those cravings. Quinoa as always been one of my favorites and this medley of flavors and contrasts surely stimulates the taste buds. So much goodness here. Nutty quinoa, almonds, shallots, strawberries, nectarine, mint, parsley and coriander dressed with olive oil, white wine vinegar, lemon and topped with feta.

Recipe: Smoked Paprika Potato Salad

Chef: Janet
Blog: The Taste Space
Location: Canada

Surely potato salads are a favorite, especially during the summer months. And now that I am especially smitten with vegan meals, this vegan version has my mouth watering. The potatoes are roasted with paprika, tarragon, onion and garlic and then dressed with olive oil, white balsamic vinegar, lemon juice, dill, marjoram and scallions. This salad sounds and looks fabulous indeed and no mayo is needed.

Recipe: Roasted Cauliflower & Cumin Soup with Puy Lentils

Chef: Kate
Blog: The Veg Space
Location: UK

Now it is time for a lovely soup and it is surely a main meal in its own right. Roasted cauliflower, onion and garlic, tossed with cumin and garam masala are then turned into soup with puy lentils and garnished with chilies, a dollop of yogurt and lemon zest. Serve it up with crusty bread if you please, but this soup is satisfying just as is.

Recipe: Freekeh Salad with Fresh Garden Peas, Barbeque Flavoured Peppers and Mature Cheddar

Chef: The Veg Hog
Blog: The Veg Hog
Location: UK

This is certainly a salad that would fill you up and is well suited to weekday meals. Smoky freekeh with some onion and garlic are plated with roasted peppers brushed with barbeque sauce. Added to this colorful plate are some cubes of Cheddar cheese and some garden peas. Yes please, because I do like a salad with some substance.

Recipe: Raspberry Vinaigrette

Chef: Elizabeth
Blog: Elizabeth's Kitchen Diary
Location: UK

Elizabeth got an opportunity to try out a new kitchen gadget, and to put it to the test she came up with a refreshing vinaigrette to dress up some seasonal lettuce leaves. This easy dressing is made with olive oil, red wine vinegar, some fresh raspberries, a wee bit of garlic and seasoning. I'll be keeping this easy vinaigrette in mind.

Recipe: Chilled Avocado Watercress and Cucumber Soup

Chef: Karen
Blog: How to Cook Good Food
Location: UK

Next up is a perfect summer soup made with rich avocado, cucumber, shallots, fresh dill and mint, watercress, lemon juice, yogurt and coconut milk. All you need to do is blitz everything up in your trusty blender, chill for a few hours, and then enjoy this green bowl of goodness.

Recipe: Green Goddess Farfalle with Dairy Free Pesto

Chef: Jacqueline
Blog: Tinned Tomatoes
Location: Scotland

From my good friend Jac and also my co-host for this event, we have a pasta salad that surely would be fit for a goddess. It also happens to be dairy-free. The pasta is cooked, broccoli, spinach and peas are added, and then everything is dressed with a lovely pesto made up of nuts, basil and garlic and pepper. That is surely one pasta salad I wouldn't pass up.

Recipe: Tomato, Courgette and Sweet Potato Soup

Chef: Linzi
Blog: Lancashire Food
Location: UK

I am in total agreement that there is nothing quite like homemade soup to nourish and comfort. This is also a fine way to use up veggies nearing their expiry date. Onion, courgette, squash (or sweet potato if you prefer), tomatoes and stock are all whizzed up and served with crusty bread. Summer or winter, this would be welcomed on my table.

Recipe: Mexican Style Rice, Achiote Tempeh 'Steaks' and Guacamole

Chef: Shaheen
Blog: Allotment 2 Kitchen
Location: UK

Here we have an inspiring creation with a Mexican twist. Tempeh is marinated overnight in an achiote sauce with orange juice, garlic and a bit of lime. Then the tempheh is baked. Then the cooked rice is adorned with onion, garlic, black beans, sweet corn, jalapeños and lots of fresh coriander. All of this goodness is then served with homemade guacamole. Wow.

Recipe: Courgette, Lemon Thyme and Gem Lettuce Summer Soup

Chef: Dominic
Blog: Belleau Kitchen
Location: UK

I happen to enjoy soups in the summer, especially when the seasonal produce is ripe for the picking. This gorgeous green soup is another chilled one, and featured are spring onions, courgette, purple sprouting broccoli, spinach, peas, gem lettuce and lemon thyme. I do believe I will be growing lemon thyme next year — Dominic has intrigued me with his description.

Recipe: Western African Vegetarian Peanut Soup

Chef: Lata
Blog: Flavours and Tastes
Location: Lomé, Togo

I'm a big fan of peanut butter, and that includes in savory dishes, not just treats. This one is extra special because the soup was inspired by Lata's daughter and Lata even made homemade peanut butter for her soup and a homemade chili paste. Combined are those delights, along with spinach, tomatoes and fresh coriander. Served with rice balls, you have a complete but still light meal.

Recipe: Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

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

My own contribution this month is this refreshing and vibrant salad with black beans, juicy red mango, red onion, red pepper from my garden, jalapeños and fresh coriander, also from my garden. I dressed this up with lime juice, olive oil, red wine vinegar and, for a bit of an Indian twist, cumin and homemade chaat masala.

Recipe: Broccoli Stem Soup

Chef: Anitha
Blog: Healthy and Tasty Vegetarian Recipes
Location: India

The broccoli stems might have been difficult to chop but was well worth the effort. This soup is nice and warming for those days when it is cool outside. The stems are combined with onion, cloves, cinnamon, bay leaf and some garlic flakes. Slurp. No doubt another soup that would pair well with crusty bread.

And that concludes the July 2015 edition of No Croutons Required. Jacqueline will be hosting the August 2015 edition. Check her site soon for the announcement.