My Legume Love Affair #88 - October 2015

I'm pleased once again to be hosting My Legume Love Affair, a long running event celebrating all of the goodness of legumes. We are at edition #88 and I hope fellow bloggers will submit a recipe this month. This event was started by my dear and loving friend Susan of The Well Seasoned Cook and eventually passed along to me to administer. A special thank you to those who have hosted and contributed their creativity and talent over the years.

Legumes are an important source of protein, especially for those following vegetarian or vegan diets. In my kitchen, it is rare a day goes by without legumes playing an important role.

To share in the legume love affair, all you need to do is:

Prepare a legume-centric dish. Link back to this announcement, my blog and also Susan's blog, as she is the original founder of the event. Share your creation using the linky tool at the end of this post by the end of the month. Use of the lovely logo, designed by Susan, is optional, but appreciated.

I own and operate a vegetarian blog, so only vegetarian recipes will be accepted. That includes recipes free of meat, fowl and seafood. Please only one submission per month, per blogger. Recipes from your archives will be accepted if reposted and updated.

For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. The slight exception to this are legumes such as fenugreek or tamarind that typically are used in smaller quantities. Fresh or dried beans, lentils, pulses, and the sometimes edible pods that contain these seeds, and derivative products such as tofu or besan, along with fenugreek, carob, and peanuts are all acceptable. The possibilities are endless. Please just ensure that your shining ingredient is in fact a member of the legume family. All types of cuisines and courses are welcome, meaning appetizers, sides, mains and desserts are all acceptable so long as the mighty legume is the key ingredient.

Thanks in advance for your participation and inspiration. I am looking for guest hosts for 2016. Send me an email at legume.lisa AT gmail DOT com or leave a comment on this post if you would like to host.

Menikmati Hidangan Nostalgia Populer di 3 Restoran di Bandung

Bandung, kota tujuan wisata kuliner yang menjadi favorit wisatawan maupun warganya sendiri.
Pertanyaan seputar rekomendasi tempat makan di Bandung masih saja menjadi pertanyaan yang cukup sering kita dengar. Mungkin karena pilihan yang ditawarkan terlalu banyak dan beragam, membuat bingung untuk memilih.

Ketika pertanyaan, 'Ada tempat makan yang direkomendasikan di Bandung?' diajukan kepada saya

Urad Dal Tomato Soup

A longtime favorite soup of mine that I often make when I don't want to fuss and want something warming and easy to digest, this attractive and gently spiced ural dal and tomato soup is always worth another share. And another taste too. Creamy mild urad dal combines so well with tangy tomatoes, hot peppers, ginger and cumin. I took advantage of a surplus of cherry tomatoes from our garden for an extra boost of flavor and goodness as well as a red bell pepper too for some extra flair. Sometimes simplicity is exactly what the body needs. This easy-to-make recipe just might become a staple in your kitchen too.

Serve with a rice dish, such as yellow lemon rice with fried cashews or cracked black pepper rice for a simple but complete and satisfying meal.

Note: Ural dal can be found at Indian and Asian grocers. Though urad dal has a unique creamy flavor, red lentils can be used instead.

Urad Dal Tomato Soup

Recipe by Lisa Turner Cuisine: Indian Published on September 28, 2015 Simple and beautiful creamy urad dal and tomato soup with spices — colorful, nourishing and easy to digest Print this recipe Soup: 6 cups water 1/2 teaspoon turmeric 1/4 teaspoon cayenne 3/4 cup split skinless urad dal, rinsed 3 medium tomatoes, roughly chopped 1 to 2 red or green chilies, seeded and finely chopped 1/2 red bell pepper, seeded and chopped 1 teaspoon sea salt, or to taste Tempering: 2 tablespoons sesame oil or ghee 2 teaspoons cumin seeds 2 to 3 dried whole red chilies, broken into bits 1-inch piece fresh ginger, grated or minced 1/2 teaspoon asafetida 2 tablespoons chopped fresh parsley, for garnish (optional) Instructions: Bring the water, turmeric and cayenne to a boil in a large saucepan. Stir in the urad dal and again bring to a boil. Reduce the heat to moderately low, cover, and simmer for 30 minutes. Stir in the tomatoes and chilies. Cover again and continue to simmer for another 40 minutes. Stir in the red pepper and simmer for another 10 minutes until the dal is soft and fully cooked. Remove from heat and stir in the salt. Heat the oil or ghee in a small saucepan or frying pan over medium heat. When hot, add the cumin seeds, dried chilies and ginger. Stir and fry for a few minutes. Toss in the asafetida, quickly stir, and immediately pour into the soup. Cover and let sit for 5 minutes or longer to allow the seasonings to soak into the dal. Serve hot, garnished with fresh chopped parsley if desired. Makes 6 to 8 servings

This is my contribution to No Croutons Required, a monthly event showcasing vegetarian soups and salads, alternately hosted by Jacqueline of Tinned Tomatoes and myself. I am hosting this month.

Other soups to enjoy from Lisa's Vegetarian Kitchen:
Fennel-Flavored Urad Dal Soup (Sada Urad Dal)
Black-Eyed Peas in an Indian Curried Soup
Cranberry Wild Rice Soup
Curried Indian Vegetable Soup

Millet and Brown Rice Patties with Tahini and Tamari

Sometimes the easiest dishes are the most satisfying, especially when you are pressed for time but don't wish to sacrifice flavor or nutrients. Take these deliciously nutty baked millet and brown rice patties with creamy tahini and salty tamari sauce. With hardly any ingredients at all, they need little adornment to satisfy the palate and appetite. I've always maintained that millet is an under-appreciated grain, and there is no reason for that. It's always a staple in my pantry, along with the more popular grains such as rice, quinoa and oats.

Notes: I would not recommend using soy sauce in place of the tamari in this recipe. Tamari usually contains little or no grains and is much less salty than soy sauce. Usually made as a byproduct of miso paste, it's thicker and richer than most soy sauce with less of a harsh bite. Depending on the brand of soy sauce you may have in your kitchen, it might not even be fermented and sometimes contains corn syrup and preservatives. Once you have tried tamari sauce, there is no going back after experiencing its more subtle essence.

These do not have to be baked, as they make a delightful and nourishing grain side just as is. If you have the time though, baking them adds a nice outer crunchy layer and brings out the natural nuttiness of the grains. I served them with refried beans and they would also go nicely with a side salad. Because of the protein in the grains and tahini, they would also make a pleasant and balanced light meal along with some thick tomato sauce or salsa.

Millet and Brown Rice Patties with Tahini and Tamari

Recipe by Lisa Turner Published on September 25, 2015 Easy, hearty and nourishing baked grain patties seasoned with tahini and tamari Print this recipe Ingredients: 1 cup uncooked millet 1/2 cup uncooked brown rice 3 cups water 1 1/2 teaspoons celery seed 2 shallots or 1 onion, finely chopped 3 tablespoons tamari sauce 1/2 cup tahini Instructions: Thoroughly rinse the millet and rice. Soak for 8 hours or overnight in a medium saucepan in 3 cups of water. Add the celery seed and bring to a boil. Reduce heat to low, cover, and simmer until all of the water is absorbed — about 35 to 40 minutes. Quickly stir in the shallot or onion during the last 10 minutes of cooking time. Remove from heat and let sit for about 10 minutes. Fluff with a fork and stir in the tamari and tahini. Taste for seasoning and add more tamari if desired. At this point, you can serve as is, or you can shape the mixture into patties, like I did here. To bake, line a baking sheet with parchment paper and preheat an oven to 425°. Shape the mixture into 1 1/2 inch patties, transferring to the baking sheet as you go. If the mixture is too dry, add a bit of olive oil. If it is too moist, sprinkle in a bit of chickpea flour. Bake for 15 minutes, gently flip, and bake for another 10 to 15 minutes until golden brown. Makes 10 to 12 patties

Other millet recipes to enjoy from Lisa's Kitchen:
Indian-Style Millet with Browned Onions and Green Beans
Northeast African Millet Patties
Millet and Chickpea Flour Crêpes with Spinach
Red Lentil, Chickpea and Millet Patties

On the top of the reading stack: Vegetarian Comfort Foods: The Happy Healthy Gut Guide to Delicious Plant-Based Cooking

Audio Accompaniment: Steve Roach

Mushroom Tikka Masala

One of my favorite ingredients, I scarcely like to go a week without eating mushrooms and will often incorporate them into rice or dishes that don't ordinarily call for them. But sometimes I like to make a dish in which the mushrooms shine as the starring ingredient. That and my usual preference for Indian food means plenty of mushroom curries being served at my table.

This time I marinated whole tender button mushrooms in a thick and zesty Indian yogurt and spice "tikka" or marinade. As if these wouldn't be good enough by themselves, I simmered them gently in an incredible smooth Indian-spiced tomato and cashew gravy. Using the mushrooms whole and only gently simmering them in the gravy keeps them plump and meaty for enjoying them as a whole wonderful mushroom bite with each forkful. Served with some simple saffron rice, this mushroom curry made an extraordinarily colorful and delicious meal.

Don't let the rather long list of ingredients intimidate you. It's not a complicated dish to make.

Mushroom Tikka Masala

Recipe by Lisa Turner Cuisine: Indian Published on September 22, 2015 Plump, tender whole mushrooms marinated in a thick Indian yogurt tikka and simmered in a vibrant and zesty tomato and cashew sauce Print this recipe Mushroom tikka: 4 tablespoons thick yogurt or coconut milk 2 teaspoons fresh lemon juice 1 tablespoon chickpea flour (besan) 1/2 teaspoon turmeric 1/2 teaspoon garam masala 1/2 teaspoon chat masala 1/2 teaspoon Kashmiri chili powder 1/2 teaspoon cumin seeds 1 clove garlic, minced or crushed 1/2-inch piece ginger, minced or grated 1/2 teaspoon sea salt or rock salt, or to taste 1 lb (450 g) small button mushrooms, cleaned 3 tablespoons oil Masala (spice blend): 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds 1/2 teaspoon black peppercorns 1/2 teaspoon turmeric 1/2 teaspoon Kashmiri chili powder 1/2 teaspoon paprika 1/2 teaspoon garam masala 1/8 teaspoon ground nutmeg Gravy: 2 tablespoons oil 1 small red onion, finely chopped 1 clove garlic, minced or crushed 1-inch piece ginger, minced or grated 1 to 2 red or green chilies, seeded and finely chopped 1/4 cup raw cashews, soaked in hot water for 30 to 60 minutes and drained 3 large tomatoes, chopped 1 medium red bell pepper, seeded and chopped 1 1/2 teaspoons coconut or brown sugar 2 teaspoons dried fenugreek leaves (methi) 1 teaspoon sea salt, or to taste 2 tablespoons fresh chopped cilantro for garnish (optional) Instructions: Prepare the tikka by whisking together the yogurt or coconut milk, lemon juice and chickpea flour in a large bowl. Add the spices, garlic, ginger and salt, and whisk until blended. Stir in the mushrooms until well coated. Heat the oil in a large non-stick skillet over medium-high heat. When hot, add the mushroom mixture to the pan and cook for about 8 minutes, stirring often, until the mushrooms begin to brown and release their juices. Transfer the mixture back to the bowl, stir to coat the mushrooms again, and let cool to room temperature. Cover and let marinate for another 2 hours, or overnight in the refrigerator. To make the spice blend, dry roast the cumin seeds, coriander seeds, mustard seeds, fenugreek seeds and black peppercorns in small unoiled saucepan or frying pan over medium-low heat, tossing or stirring frequently, until they darken a few shades. Transfer to a small blender or spice grinder and grind into a powder. Stir in the turmeric, chili powder, paprika, garam masala and nutmeg. Set aside. To make the gravy, heat the oil in a large non-stick skillet over medium heat. When hot, add the onion to the pan and sauté, stirring often, for 5 minutes or until softened. Stir in the garlic, ginger and chilies, and cook for another few minutes. Remove from heat and let cool for a few minutes. Transfer to a blender and add the cashews, tomatoes and spice blend. Process until smooth. Return the mixture to the pan, adding a few teaspoons of oil if the pan is too dry. Simmer over medium heat until the mixture has thickened, stirring often — about 10 minutes. Stir in the red pepper, sugar and fenugreek leaves. Cook for another few minutes and then stir in the marinated mushrooms and salt. Cook for another 5 minutes. Serve hot garnished with fresh chopped cilantro if desired alongside savory Indian flat breads or fresh cooked rice. Makes 4 servings

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

Other mushroom dishes from Lisa's Kitchen you are sure to enjoy:
Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas
Paneer Mushroom Masala
Mushroom Egg Masala
Kashmiri Chickpeas with Mushrooms

Quinoa with Almonds and Mixed Vegetables

Quinoa is a perfect meal accompaniment just on its own or with a little seasoning, just as rice is. And just like rice, the nutty flavor of quinoa is easy to dress up to take the grain experience to a whole new level. It's a delicious and simple vehicle for incorporating vegetables into your meal, such as in this colorful, nourishing and filling take on an Indian pilaf.

Quinoa is obviously not a traditional Indian grain, but it cooks up just as quickly and easily as the more customary white rice and takes on Indian spices just as well too. Plenty of fresh vegetables are loaded into this Indian-inspired quinoa dish as well as some almond meal and fried sliced almonds for extra flavor and crunch texture. It's as good as it looks, if not even better. Each bite is a taste experience.

Frying the potatoes before tossing them into the dish prevents them for going mushy.

Quinoa with Almonds and Mixed Vegetables

Recipe by Lisa Turner Cuisine: Indian Published on September 19, 2015 Simple, colorful and nourishing quinoa pilaf loaded with vegetables, almonds and Indian seasonings Print this recipe Ingredients: 3 1/2 tablespoons sesame oil or ghee 1/2 cup sliced or slivered almonds 1 medium potato, scrubbed and cut into 1/2 inch cubes 1 teaspoon cumin seeds 1 to 2 fresh red chilies, seeded and finely chopped 1 cup quinoa, rinsed 1/2 red bell pepper, seeded and diced 1 small eggplant, cut into cubes 2 cups water 1/4 cup ground almonds or almond meal 1/2 teaspoon turmeric 1/2 teaspoon garam masala 1 1/2 teaspoons sea salt, or to taste 1 small carrot, scrubbed and diced handful of green beans (about 1/3 cup), trimmed and cut into 1/4 inch pieces 1/2 cup green peas, fresh or frozen and defrosted 2 tablespoons chopped fresh parsley for garnish Instructions: Heat 2 tablespoons of the oil or ghee in a large non-stick saucepan over medium-low heat. When hot, add the almonds and fry, stirring often, until the almonds are browned. Remove with a slotted spoon and set aside. Add another tablespoon of the oil or ghee, turn up the heat to medium-high, and add the potatoes. Cook, stirring often, until they are golden brown on all sides. Remove with a slotted spoon and set aside. Reduce the heat slightly, add the remaining 1/2 tablespoon of oil or ghee, and toss in the cumin seeds. Stir until they darken a few shades. Add the chilies and stir for another minute. Stir in the quinoa, red pepper and eggplant, and fry for another few minutes, again stirring often. Now pour in the water, ground almonds, turmeric, garam masala and salt. Bring to a boil over high heat. Stir in the carrots and green beans and fresh peas if using. Reduce the heat to very low and cover. Simmer for 20 to 25 minutes until the liquid is absorbed. If using frozen peas, quickly add them to the pot about 5 minutes before the end of the cooking time. When all of the liquid is absorbed, turn off the heat and let sit for 5 minutes, covered and undisturbed. Add the almonds and potatoes and gently toss the mixture together with a fork. If desired, toss in a pat of butter. Serve hot garnished with fresh chopped parsley Makes 6 servings

Other quinoa dishes to enjoy from Lisa's Vegetarian Kitchen:
South Indian-Style Quinoa with Potato, Pumpkin and Tamarind
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Millet-Quinoa Hash with Peppers and Zucchini on Sautéed Greens
Quinoa with Sun-Dried Tomatoes and Corn

On the top of the reading stack: The Essential Ayurvedic Cookbook: 200 Recipes for Wellness

Olive Oil Almond Cake and Cookbook Giveaway

Sometimes the most elegant desserts are the easiest ones. Take this cake for example. An ideal accompaniment for tea or coffee if you please, almonds are the shining ingredient here, along with olive oil and a bit of citrusy burst from freshly grated orange zest. It's not too sweet, and that's a bonus as the other flavors shine because they aren't drowned in sugar. Moist inside, with a slightly crusted exterior, each and every bite is to be savored.

I adapted this recipe ever so slightly from a The Holiday Kosher Baker by Paula Shoyer, a cookbook I recently received for possible review here, and as soon as I started browsing through each lovely page, I knew this was the right recipe for a savory girl like me. In fact, I've made it twice already.

The book sat on my coffee table for a while before I got a chance to have a good look, but even the cover photo had me craving something sweet. It's a gorgeous selection of traditional and contemporary holiday desserts. And you don't have to be Jewish to enjoy all of the offerings between the covers. For that matter, it doesn't belong on your coffee table, but in your kitchen to encourage you to get baking.

Throughout the book, recipes are provided for significant Jewish holidays, including more than 45 recipes for Passover. Varying in complexity, complete with stunning photos that will have you craving dessert too, the reader is also treated to informative tips on how to get your desserts to turn out just right. Gluten-free, vegan and nut-free desserts are also served up. Cakes, cookies, pastries, tarts, breads and even breakfast ideas are lovingly shared. Novice bakers and inspiring professionals alike will find everything they need here to create stunning recipes that are certain to please your palate and impress your guests.

Now that summer is nearing an end, there are plenty of holidays on the horizon that are usually accompanied by desserts and treats. I'm delighted to offer my readers a chance to win a copy of this beautiful book. All you need to do is leave a comment here on this post by the end of September 30th, 2015 and please add your email address if one is not already associated with your profile. This contest is open only to readers in the US and Canada. I will randomly choose a winner after that date and a copy will be shipped out to the lucky winner.

Note: I received a copy of this book for possible review on my blog. The opinions expressed here are my own.

Olive Oil Almond Cake

Recipe by Lisa Turner Adapted from The Holiday Kosher Baker: Traditional & Contemporary Holiday Desserts Published on September 16, 2015 Simple, delicious and none-too-sweet olive oil and almond tea cake Print this recipe Ingredients: 3/4 cup sliced or slivered almonds 1 cup unbleached white flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon sea salt 1/2 teaspoon orange zest 3 large eggs 3/4 cup coconut or brown sugar 1/2 cup olive oil 1 teaspoon almond extract Instructions: Grease and flour an 8-inch round baking pan. Line the bottom with parchment paper. Grease again and sprinkle with a bit more flour. Spread the almonds over the bottom. Preheat an oven to 325°. Whisk together the flour, almond meal, baking powder, cinnamon, salt and orange zest in a small bowl. In a large bowl, beat together the eggs, coconut sugar and olive oil for about 1 minute with a hand blender on medium speed until creamy. Stir in the almond extract and flour mixture until just combined. Take care not to over-mix. Transfer the batter to the prepared pan and bake for 35 minutes or until a cake tester comes out clean. Let cool in the pan for 10 minutes and then invert onto a wire rack to cool. Makes 8 small slices

Other cakes to enjoy from Lisa's Kitchen:
Chocolate Chili Cake
Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze
Guinness Gingerbread Cake
Sour Cream Blueberry Cake

Quinoa Potato Patties

I've been cooking my way through one of my new favorite cookbooks. Vegan Richa's Indian Kitchen is a creative twist on traditional Indian recipes designed for the home cook. It's beautiful to browse through, with plenty of mouthwatering photos and ideas for little bites and meals, breakfast, sides, vegetable and legume curries, mains, flat breads, accompaniments and even desserts. There are easy recipes for those days when you don't want to fuss too much and other slightly more complicated ideas for those days when you have more time to hang out in the kitchen. All of the recipes are easy to follow and beautifully presented. For those new to Indian cooking, this is a great introduction with lots of useful information regarding the fundamentals of Indian cuisine. Your taste buds will thank you.

One of the earliest recipes I bookmarked to try is this one right here, with a few adaptations. I adore little bites and when I saw that quinoa was made into patties with potatoes with Indian spicing, I was sold. Somewhat spicy, with a nutty flavor from the quinoa in addition to the potato, these simple patties have crisp golden-brown crust and a soft delicious interior. They're a well suited side to pair with tomato-based curries or just as light meal on their own with some chutney or sauces. Tamarind chutney was my choice and it added a lovely tangy bite to the patties.

Note: The opinions expressed here regarding Richa's book are my own. I purchased a copy because I follow her blog and feel in love with the book right away.

Quinoa Potato Patties

Recipe by Lisa Turner Adapted from Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook Cuisine: Indian Published on September 14, 2015 Golden-brown potato and quinoa patties with Indian spicing — simple, nourishing and delicious paired with your favorite chutney Print this recipe Ingredients: 3 medium potatoes, roasted or boiled and peeled 1 1/2 cups cooked quinoa (from 1/2 uncooked) 3 to 4 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1 teaspoon cumin seeds 1 small red onion, finely chopped 2 green or red chilies, seeded and finely chopped 1/4 cup fresh cilantro, trimmed and finely chopped 1-inch piece fresh ginger, finely chopped 1 1/2 teaspoons ground coriander 1/4 teaspoon cayenne 1 teaspoon sea salt 1 teaspoon sesame oil Instructions: Line a baking sheet with parchment paper. In a large bowl, mash the potatoes with the quinoa. Stir in the cumin seeds, sun-dried tomatoes, onion, chilies, cilantro, ginger, coriander, cayenne, salt and oil. Mix until well combined. Shape into roughly 3-inch patties. If the mixture is too moist, add a few tablespoons of breadcrumbs or cornmeal. Transfer the patties to the prepared baking sheet. Preheat an oven to 425°. Brush each patty with a bit of oil. Bake for 15 minutes. Flip the patties and broil for another few minutes. Flip and broil for another minute until golden brown. Serve hot or warm with your favorite chutney or sauce. Reheat leftovers wrapped in foil in a 300° oven for 10 minutes. Makes 10 3-inch patties

Other Indian savories to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce
Spicy Baked Chickpea Koftas
Savory Chana Dal Fritters with Tomatoes and Spices

Classic Tamarind Chutney

Why purchase store-bought chutneys and sauces when it's so easy to make your own? As I enjoy Indian savories, that usually means that when I make them, I also make an accompaniment for them. Sweet tamarind chutney is one of my favorites and I've made several versions of it in the past. This one is smooth, tart and hot, and easy to make, and I made it to go along with baked samosas (that recipe is coming soon). All you need to do is soak the tamarind for a while and then gently simmer with a few other ingredients until it thickens up. It keeps well in the refrigerator for at least a week in a covered container.

Classic Tamarind Chutney

Recipe by Lisa Turner Cuisine: Indian Published on September 10, 2015 Smooth, tart and spicy classic "restaurant-style" tamarind chutney — easy to make and great for samosas or any Indian appetizer Print this recipe Ingredients: 1/2 cup tamarind pulp 1/2 tablespoon oil 1 teaspoon cumin seeds 1 teaspoon fresh ginger, minced 1 red chili, seeded and finely chopped pinch of cayenne 1/2 teaspoon asafetida 1/2 teaspoon garam masala 1/2 tablespoon coconut or brown sugar 1/2 teaspoon sea salt, or to taste Instructions: Soak the tamarind pulp in 2 cups of hot water for 40 to 60 minutes. Place a strainer over a medium bowl and pour in the tamarind and soaking water. Drain the water into the bowl, squeezing out as much of the pulp as possible, and discarding any seeds and fibrous bits. Reserve the pulp and water. Heat the oil in a small saucepan over medium heat. When hot, add the cumin seeds and stir for 1 to 2 minutes until the seeds darken a few shades. Add the ginger and chilies and cook, stirring often, for another minute or two. Toss in the cayenne, asafetida and garam masala, and stir for another minute. Whisk in the tamarind pulp and water, sugar and salt. Bring to a boil, reduce the heat to medium-low, and simmer, stirring often, until the mixture has thickened — about 20 to 25 minutes. Remove from heat and blend in a small food processor or blender for a smoother consistency if desired. Refrigerate for up to a week in a sealed container. Makes 1 cup

Other chutneys and sauces to try from Lisa's Vegetarian Kitchen:
Spicy Tomato Chutney
Green Mango Coconut Chutney
Roasted Toor Dal & Coconut Chutney
Hot Green Chili Sauce

Roasted Cauliflower Bites with Sriracha Sauce

Rather than one or two large meals, I tend to nourish myself with smaller portions throughout the day. Appetizer bites are especially suited to this preference, and in this case, I get my spicy kick and a vegetable component besides. Easy to make up, these satisfying cauliflower nuggets are a delightful and colorful addition to any party platter and a nice appetizer on their own or as a side too. They are hot, and if you want them even hotter, add even more hot sauce if you dare.

I ever so slightly adapted the recipe from Thug Kitchen and, as was suggested with the recipe in the book, made up some peanut dipping sauce to serve along with fresh cut vegetables on the side. All that goodness make for a satisfying light meal for me with plenty to stimulate the taste buds and nourish the body. My husband remarked that they were like a vegan version of buffalo chicken wings, but without the grease and gristle — they even look very similar.

Roasted Cauliflower Bites with Sriracha Sauce

Recipe by Lisa Turner Adapted from Thug Kitchen: Eat Like You Give a F*ck Published on September 7, 2015 Roasted pieces of cauliflower tossed in a spicy sriracha and vinegar "buffalo" sauce — a unique, zesty and colorful appetizer Print this recipe Ingredients: 1 large cauliflower, cut into small bite-size pieces 1/3 cup spelt or unbleached white flour 1/4 cup brown rice flour 1/2 cup + 1 tablespoon water Sauce: 2 teaspoons sesame oil 1/2 cup sriracha or other hot sauce 1/4 cup rice vinegar 1/2 teaspoon balsamic vinegar (optional) 1 teaspoon tamari (soy) sauce 1/8 teaspoon sea salt, or to taste Instructions: Preheat an oven to 450°. Line a baking sheet with parchment paper and lightly grease with oil. In a large bowl, whisk together the flours and water until smooth. Add the cauliflower pieces and toss well to coat. Spread the cauliflower out evenly onto the prepared baking sheet and roast for 15 minutes, flipping the cauliflower at the half-way point, until just tender and slightly browned. While the cauliflower is roasting, heat the oil in a small saucepan over medium-low heat. Stir in the sriracha, vinegars, tamari and salt. Cook until it is warmed and just begins to form little bubbles. Remove from the heat. Transfer the cooked cauliflower back to the bowl and toss it with the hot sauce until everything is well coated. Spoon the cauliflower back to the baking sheet and bake for another 3 to 5 minutes. Serve hot or at room temperature. Makes 6 to 8 as an appetizer

More little bites to enjoy from Lisa's Vegetarian Kitchen:
Baked Quinoa Falafel Bites
Lime Biscuit Thins
Olive Cheese Balls
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

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

Audio Accompaniment: William Basinski

Chana Dal and Cauliflower Kitchari with Green Peas

Seems the hot and humid weather is back, even though we are into September now. That means one-pot meals are an ideal meal solution because I'm not turning on the oven — even though I have a bread recipe in mind. Kitcharis (or "khichdi") are an easy Indian meal idea that generally consists of rice and split legumes and often vegetables. Very easy to digest, with a minimum of spices, all of your nutrients are served up in one glorious bowl. I used chana dal, basmati rice, cauliflower and green peas to keep us going for a few days. With this oppressive humidity, typically lighter meals are in order that require little fuss.

Chana Dal and Cauliflower Kitchari with Green Peas

Recipe by Lisa Turner Cuisine: Indian Published on September 4, 2015 Simple, nourishing and easily digestible one-pot meal of split peas, rice and vegetables cooked with gentle Indian spicing Print this recipe Ingredients: 3/4 cup dried chana dal or yellow split peas 3/4 cup white basmati rice 3 tablespoons olive or sesame oil 1 large shallot or small onion, finely chopped 1/2 tablespoon fresh ginger, minced 2 red or green chilies, seeded and finely chopped 1/2 teaspoon cumin seeds 1/2 teaspoon asafetida 2 cups cauliflower florets, cut into 1 1/2 inch pieces 1 large tomato, chopped 1 1/2 teaspoons turmeric 1/2 teaspoon garam masala 2/3 cup fresh or frozen peas 3 1/2 cups water 2/3 cup coconut milk juice of 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Thoroughly rinse the chana dal or split peas and soak in enough water to cover for 30 to 60 minutes. Drain and set aside. Meanwhile, thoroughly rinse the rice and soak in 2 cups of water for 30 minutes. Drain, reserving the soaking water, and let air dry in a strainer for 10 to 15 minutes, tossing the grains occasionally. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the shallot or onion, ginger, chilies and cumin seeds, and cook, stirring often, for 3 to 5 minutes until the shallot begins to soften. Toss in the asafetida, stir once, and then immediately add the cauliflower. Cook for a minute or two and then add the tomato, turmeric and garam masala. Cook for another 5 minutes. Add the rice and chana dal or split peas to the pan, stir for a minute, and then pour in the reserved rice soaking water plus an additional 3 1/2 cups water, coconut milk and peas. Bring to a boil, reduce the heat to low, and cover. Simmer until the liquid is absorbed — about 20 to 25 minutes. Remove from heat and let the kitchari sit for 5 minutes, then stir in the lemon juice and salt and pepper. Serve hot or warm. Makes 6 servings

More one pot meals for nourishing, yet easy meals from Lisa's Kitchen:
Spicy Tamarind and Channa Risotto Kitcheree
Mung Dal Kitcheree
Red Lentil and Cauliflower Tomato Pulao
Spiced Red Lentil, Barley and Vegetable Soup

On the top of the reading stack: And Quiet Flows the Don by Mikhail Sholokhov

Audio Accompaniment: Robert Rich & Steve Roach - La Luna