Baked Quinoa and Vegetable with Paneer Cheese

Luscious lightly fried cubes of paneer cheese proves to be an ideal accompaniment to nutty quinoa baked with mixed vegetables and tangy tomatoes. Included are some aromatic spices and hot chili pepper for a bit of warming heat. I usually keep my dairy consumption to a minimum, but there are times when the craving for paneer becomes too much to resist. And if I make a paneer dish, I always must invite my best friend Basil for dinner, as it is one of his favorites. It turned out to be a satisfying, filling and nourishing meal that I will be sure to make again.

Next time I make this dish, I think I will stir in a bit of lemon juice at the end of the cooking time to add a bit more zest to the dish.

Baked Quinoa and Vegetable with Paneer Cheese

Recipe by Lisa Turner Cuisine: Indian Published on December 12, 2017 Fragrant spiced baked quinoa and vegetables served with fried pieces of paneer cheese Print this recipe Ingredients: 2 tablespoons coconut oil, divided 1 medium onion, finely chopped 1-inch piece fresh ginger, minced or grated 2 cloves garlic, minced or crushed 1 large carrot, diced 1 celery stalk, finely chopped 2 jalapeños, seeded and finely chopped small handful of dried curry leaves, crumbled 1/2 cup uncooked quinoa, rinsed 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 to 1/2 teaspoon cayenne, to taste 1 14 oz (400 mL) can diced tomatoes 2 tablespoons tomato paste 3/4 cup hot water 14 oz (400 g) paneer cheese, cut into 1 inch cubes 1 teaspoon sea salt, or to taste handful of fresh cilantro, trimmed and finely chopped Instructions: Lightly grease a large casserole dish with oil. Set aside. In a medium-large pot, Heat 1 tablespoon of the coconut oil in a large saucepan over medium heat. Add the onion and stir for 5 minutes to soften. Add the ginger, garlic, carrot, celery, jalapeños and curry leaves, and stir for another few minutes. Now add the spices and quinoa, and stir for another few minutes. Add the diced tomatoes, tomato paste and hot water, and let simmer for 3 to 4 minutes. Transfer the mixture to the prepared casserole dish, cover with foil, and bake in a preheated 375° oven for 30 minutes. If the quinoa seems too dry, add a bit of extra water near the end of the cooking time. While the quinoa is cooking, heat the remaining 1 tablespoon of coconut oil in a large non-stick frying pan over medium heat. Toss in the paneer cubes and cook for 5 minutes, turning often, until browned. Remove with a slotted spoon and drain on paper towel if there is any excess oil. When the quinoa has cooked, fold in the salt and fresh cilantro. Serve hot scattered with paneer cheese cubes. If there are leftovers, the dish will thicken as it sits, so just stir in more water and reheat in the oven or in a frying pan. Makes 4 to 5 servings

Other quinoa recipes from Lisa's Vegetarian Kitchen:
Baked Quinoa Falafel Bites
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Curried Quinoa and Wild Rice Savory Cakes
Chickpea Quinoa Pumpkin Burgers

Homemade Baked Chickpea Falafel

Falafel is a traditional Middle Eastern street food that is popular in the West too. I've never found that restaurants in my city offering falafel satisfy my craving for these little bites, so what to do except make my own. Typically deep-fried and sometimes made with chickpeas that have been soaked for at least 12 hours but that aren't cooked before using, I always prefer cooking my chickpeas. I bake them rather than frying for a healthier alternative. They really are easy to make. All you need is a food processor, a baking sheet, and a bit of patience shaping them into little balls of goodness. They are not as crispy as the deep-fried version, but I really prefer the texture and goodness of baked falafel without all the grease and fuss. I also like to spice mine up for extra flavor.

Falafel may be served as an appetizer along with the lemon tahini sauce that I consider essential to the falafel experience. Or serve as part of a meal, with some lemon tahini sauce, flat breads if you please, a side salad and cooked grain, such as quinoa or rice.

Homemade Baked Chickpea Falafel

Recipe by Lisa Turner Cuisine: Middle Eastern Published on November 21, 2017 Warm spiced chickpea falafel — baked instead of fried, and served with a creamy, tangy and nutty lemon tahini sauce Print this recipe Falafel: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 shallots, chopped 2 cloves garlic, minced or crushed small handful of fresh parsley, trimmed and chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon paprika 2 red or green chilies, seeded and finely chopped 1 teaspoon baking powder 2 teaspoons sesame oil sea salt and ground black pepper to taste Lemon tahini sauce: 1/2 cup tahini 1/3 cup fresh lemon juice 2 cloves garlic, minced or crushed 2 tablespoons nutritional yeast 2 1/2 tablespoons sesame oil water to thin as needed sea salt to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. 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 1/2 hours. Drain and transfer to a food processor. Line a baking sheet with parchment paper and set aside. Add the remaining falafel ingredients to the food processor and process until smooth. The mixture should be thick and fairly dry, but if necessary, add a bit more oil. If it is too moist, add a bit of chickpea flour. Chill in the refrigerator for 30 minutes. Shape the chilled falafel mixture into small 1-inch balls and transfer to the prepared baking sheet. Bake in a preheated 375° oven for 40 minutes or until golden brown, turning them part way through the baking time. While the falafel is baking, prepare the tahini sauce. Whisk together all of the ingredients in a medium bowl until creamy. Add water as needed to thin out the mixture. Serve the falafel hot with the lemon tahini sauce on the side. The falafel can be served in pita pockets with chopped tomato and dill pickle along with the sauce. As an alternative to the lemon tahini sauce, you can serve falafel with a yogurt sauce made by whisking together 1 1/4 cups plain yogurt, 1/4 cup tahini, juice from 1 large lemon (3 tablespoons), and sea salt and fresh ground black pepper to taste. You may also wish to serve the falafel with hummus, cooked quinoa and salad for a complete and satisfying meal. Makes 18 to 20 falafel

I'm sharing this with My Legume Love Affair, hosted this month by Archana of The Mad Scientists Kitchen.

Other falafel recipes to enjoy from Lisa's Kitchen:
Baked Quinoa Falafel Bites
Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce
Sweet Potato Falafel
Baked Pumpkin Falafel with Tahini Lemon Sauce

On the top of the reading stack:
August 1914: A Novel: The Red Wheel I by Solzhenitsyn

Chia Muffins {Vegan}

Muffins are a great way to start the day, especially if you are in a rush and need to get out the door quickly. They can also be a healthy and satisfying between-meal snack. These muffins contain very little sugar in addition to coconut, the goodness of chia seeds — that also adds a pleasant texture — and tangy lemon. Even if you are not a baker, muffins are virtually foolproof, so long as you follow a few basic principles. Always measure the dry and wet ingredients separately, and take care not to overmix your batter as the muffins won't rise properly if overmixed — instead of light and airy muffins, you'll end up with disappointingly dense muffins.

I shared a few of these with my landlady, and if she hadn't been told afterwards, she would not have known they are completely dairy and egg free. I don't eat eggs, and although I'm not strictly vegan, I don't have milk on hand. Turns out coming up with vegan alternatives is not very difficult and the dairy won't be missed.

Chia Muffins {Vegan}

Recipe by Lisa Turner Published on November 13, 2017 Light, moist and simple vegan chia seed muffins with coconut and lemon Print this recipe Wet ingredients: 1 cup coconut milk zest from 1 lemon 4 tablespoons lemon juice 3 tablespoons chia seeds 2/3 cup coconut or brown sugar 2/3 teaspoon vanilla Dry ingredients: 3/4 cup whole wheat or spelt flour (I used spelt) 1/2 cup unbleached white or soft spelt flour (I used spelt) 3 tablespoons dried grated unsweetened coconut 1/2 teaspoon turmeric 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon sea salt Instructions: Grease 12 standard size muffins cups. Set aside. Combine the wet ingredients in a medium bowl and refrigerate for at least 1 hour. In a large bowl, whisk together the dry ingredients. Make a well in the centre of the dry ingredients and pour in the moist ingredients. Stir until just combined. Spoon the batter evenly into the prepared muffin tin. Bake in a preheated 350° oven for 25 minutes, or until a cake tester inserted in the middle of a muffin comes out clean. Let sit in the pan for 5 minutes and then gently remove and cool on a wire rack. The muffins are lovely when served warm, and any leftovers can be stored in a sealed container for a few days or longer if kept in the refrigerator. Makes 12 muffins

Other muffin recipes to enjoy from Lisa's Kitchen:
Gluten-Free Vegan Gingerbread Muffins
Classic Blueberry Muffins
Vegan Morning Glory Muffins
Spiced Pear Muffins - Vegan

On the top of the reading stack:
August 1914: A Novel: The Red Wheel I

Mor Kali (Savory Fried Rice Flour Buttermilk Porridge)

Mor Kali is a traditional South Indian dish that comes together in hardly any time at all. No chopping required. It's delicious served just as is when cut into squares and makes for a healthy and easy breakfast. It can also be served for lunch, as a snack or side dish. Somewhat gooey and tangy, the spices really kick up the flavor here. It rather reminded me of a set porridge or mashed potatoes, though this is really quite a unique dish. I've made it before, but this time I did more research and it came out better than the first time I made it. Traditionally, it is made with buttermilk, but I used full fat yogurt instead.

Mor Kali (Savory Fried Rice Flour Buttermilk Porridge)

Recipe by Lisa Turner Cuisine: South Indian Published on November 7, 2017 Simple and creamy spiced rice flour and yogurt porridge fried until golden brown — a delicious breakfast or light dinner idea Print this recipe Ingredients: 1 1/2 cups brown rice flour 2 2/3 cups whole fat yogurt 1 1/2 cups water, or as needed juice from 1 lime (2 tablespoons) 1 teaspoon sea salt 1/2 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/4 teaspoon kalonji (nigella or black onion) seeds (optional) 1 tablespoon split urad dal, rinsed 1/4 teaspoon asafetida 2 to 3 green chilies, seeded and finely chopped small handful of fresh or dried and crumbled curry leaves 2 to 3 dried whole red chilies, crumbled Instructions: Lightly oil a 8 x 8 inch baking pan. In a medium bowl, combine the rice flour and yogurt. Pour in enough water until you have a batter that is a bit thinner than a pancake batter. Add the lime juice and salt, and stir until well combined. Heat a few tablespoons of oil or ghee in a large non-stick skillet over medium heat. When hot, toss in the mustard seeds, cumin seeds, kalonji seeds if using, and urad dal. Stir for a few minutes, then add the asafetida, chilies and curry leaves, and stir for another minute. Now add the dried red chilies, stir for another few minutes, and then pour the batter into the pan. Stir the mixture constantly until it thickens and the mixture does not stick to the spoon. Cover and cook for another 5 to 10 minutes until a golden crust forms on the bottom. Transfer to the prepared pan, let cool for 5 minutes, cut into squares, and serve warm. Makes 4 servings

Other recipes with rice flour:

Indian Rice Flour Pancakes
Indian Lentil and Rice Pancakes
Rice Muffins

Chickpea Flour Scramble

If chickpea flour isn't already an essential ingredient in your pantry, you should start adding it. Made by grinding raw chickpeas, the protein and nutrient rich flour binds much better than most other gluten-free flours — even without eggs or oils — making it a versatile ingredient in vegan baking.

One of the most interesting examples of the versatility of chickpea flour is that, by combining it with water and a little baking powder, it can be used as a beaten egg itself. I have lost the taste for eggs themselves, but with chickpea flour I can make a simple and quick vegan "scrambled eggs" with all the taste and texture of the scrambled eggs that I used to enjoy all the time years ago.

Scrambled eggs or chickpea flour is always more interesting with an assortment of vegetables and seasonings — especially mushrooms. But the vegetables — like the seasonings — that I used in this recipe are only a suggestion — use whatever you have on hand, like diced red pepper, spinach, or whatever suits your fancy. The chickpea flour batter itself can be made ahead of time and refrigerated overnight to make a scramble in no time the next morning.

Chickpea Flour Scramble

Recipe by Lisa Turner Published on November 2, 2017 Easy vegan "scrambled eggs" made with chickpea flour Print this recipe Batter: 1/2 cup chickpea flour (besan) 1/2 cup water or almond milk 1/2 tablespoon nutritional yeast (optional) 1/2 teaspoon baking powder Vegetables and seasonings: 1 shallot, finely chopped 1 jalapeño, seeded and finely chopped 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon sea salt, or to taste 6 to 8 button mushrooms, chopped Instructions: Begin by making the batter. Whisk together the chickpea flour, water, baking powder and nutritional yeast if using until frothy. If too thick, add a little more water. Set aside. In a skillet, heat a few teaspoons of oil over medium heat. When hot, add the shallot and sauté for a minute or two to soften. Add the jalapeño, turmeric, cumin, paprika, salt and mushrooms. Cook, stirring, until the mushrooms begin to soften and reduce in size. Now pour the batter over the vegetables and cook until it begins to resemble a pancake. With a spatula, break the pancake apart and scramble. Cook, stirring, until the scramble has set. To fill out this brunch, serve with mushroom bacon and toast or potatoes. Makes 2 servings

Other recipes featuring chickpea flour:
Vegan Chickpea Flour Omelette with Vegetables
Chickpea Flour (Besan) Crêpes with Spinach
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pissaladières with Caramelized Fennel & Onions

Quick and Easy Rice Dosa

I adore Indian flat breads and this easy dosa recipe goes so well with any spicy legume dish or even just some chutney for a light lunch. Unlike many dosa recipes, this one does not need much fermenting time and very little time in the skillet. The texture is light and fluffy, and they are just heavenly. They do keep well for a few days if kept in the refrigerator and all you have to do is gently reheat them.

Quick and Easy Rice Dosa

Recipe by Lisa Turner Cuisine: Indian Published on October 12, 2017 Quick, light and fluffy gluten-free savory Indian flat breads perfect for serving with any curry Print this recipe Ingredients: 3/4 cup rolled oats 1/2 teaspoon fenugreek seeds 1 1/4 cup brown rice flour 1 teaspoon sea salt 2 cups water 1-inch piece fresh ginger, minced or grated 1 green chili, seeded and minced 1 teaspoon active dried yeast 1 teaspoon baking powder Instructions: Combine the oat flour and fenugreek seeds in a blender or food processor and grind into a fine powder. Now add the rice flour, salt, water, ginger and chili, and blend to incorporate. Add the yeast and baking powder, blend for another minute, then transfer to a bowl. Cover with a kitchen cloth and let rest for 30 minutes. Heat a non-stick skillet over medium heat. When hot, add a few teaspoons of oil. Add about 1/3 cup of the batter to the pan and spread into a circle. Cook for about 2 minutes, flip it over, and cook for another minute. Transfer to a plate and cover with paper towel. Continue until the rest of the dosa are cooked, adding a bit more oil to the pan as needed. Makes 10 to 12 pancakes

Other Indian flatbreads to enjoy:
Besan Roti
Fenugreek Leaf Pancake (Methi Dosa)
Mixed Lentil and Rice Indian Pancakes

Oat and Peanut Butter Energy Nibbles

I'm a peanut butter addict, and also a big fan of raw treats and little bites. These easy-to-make raw peanut butter and oat balls are a great source of protein and a good healthy snack besides. They are not too sweet, with only a small amount of maple syrup and coconut sugar added, along with some dried cherries and some extra dark chocolate. You may want to have more than just a few nibbles, but they are surprising filling if you only just have one little ball.

I know it's been quiet around here lately, but with the blazing unseasonable heat wave that has been going on for a few weeks here in London, Ontario, I haven't much felt like cooking. And to think, just before this started, there was talk of turning on the furnace.

Oat and Peanut Butter Energy Nibbles

Recipe by Lisa Turner Published on September 28, 2017 Easy, mix-and-roll raw peanut butter and oat protein balls with dried cherries and chocolate Print this recipe Ingredients: 1/4 cup rolled oats 1/4 cup natural peanut butter 1 tablespoon protein powder (optional) 1/2 tablespoon coconut sugar 1 tablespoon maple syrup 3 tablespoons hemp seeds 2 tablespoons dried cherries 1/4 cup dark chocolate, chopped 1 teaspoon vanilla 1/2 teaspoon sea salt almond flour as needed Instructions: Mix together all of the ingredients except the almond flour until well blended. If the mixture is too moist, add a few tablespoons of almond flour so that the mixture is still moist but dry enough to handle. Shape into little 1 to 1 1/2 inch balls. Chill in the refrigerator in a covered container. Store any remaining balls in the refrigerator for up to a week. Makes about 12 to 15 balls

Other raw treats you may enjoy from Lisa's Kitchen:
Raw Peanut Butter Fudge
Essentially Raw Pumpkin Bites
Raw Nut and Seed Chocolate Chunk Mint Energy Balls
Creamy Chickpea Flour Peanut Butter Maple Fudge

Baked Quinoa Brie Cakes with Sun-Dried Tomatoes

As much as I enjoy vegan meals, there are times when only cheese will do. Paneer, creamy goat cheese, brie, feta and extra old Cheddar are just a few of my favorites. Here brie is incorporated with some grain to make some baked savory cakes served with some basil pesto.

Baked Quinoa Brie Cakes with Sun-Dried Tomatoes

Recipe by Lisa Turner Published on September 22, 2017 Rich baked savory quinoa and brie cakes with sun-dried tomatoes, mushrooms and herbs served with a basil pesto Print this recipe Cakes: 1 cup quinoa (3 cups cooked) 1/3 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1/2 oz (14 g) dried mushrooms, soaked in hot water for 30 minutes, drained and finely chopped 1/3 cup pine nuts, lightly toasted 6 oz (180 g) brie cheese, rind removed and cut into pieces 2 shallots, finely chopped 2 jalapeños, seeded and finely chopped 1 large egg, lightly beaten 1 1/2 cups quick-cooking oats 1 tablespoon fresh rosemary, minced (or 1 teaspoon dried) 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/4 teaspoon cayenne 1/2 teaspoon sea salt, or to taste fresh ground black pepper Pesto: 1/2 cup fresh basil 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 1/4 cup pine nuts, lightly toasted 1/4 cup olive oil juice of 1 lemon (3 tablespoons) Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Remove from heat, let stand for 5 minutes, then fluff with a fork and transfer to a large bowl to cool. While the quinoa is cooking and cooling, prepare the remaining ingredients for the cakes and pesto including soaking the sun-dried tomatoes and dried mushrooms and toasting the pine nuts in an unoiled pan over medium-low heat, tossing frequently. When the quinoa has cooled to room teperature, line a baking sheet with parchment paper and preheat an oven to 425°. Add all of the remaining cake ingredients into the quinoa and stir until well combined. With wet hands, shape the quinoa mixture into small cakes roughly 3-inch in diameter and transfer to the baking sheet. Bake until browned, about 12 minutes per side. While the cakes are baking, pulse together all of the ingredients for the pesto in a food processor until combined. Serve the hot brie cakes with pesto on the side. Makes 10 cakes

I am sharing this recipe with Jac's Meat Free Mondays event.

Other baked savories from Lisa's Kitchen you may enjoy:
Baked Mushroom Arancini
Baked Quinoa Falafel Bites
Spicy Baked Chickpea Koftas
Baked Chickpea Kofta Tacos with Avocado and Harissa

Chocolate Cake with Chocolate Filling and Ganache - Vegan

Surely this is the most divine layered cake I have made yet. I made it for Christmas, but it has been sitting in my draft folder since. I don't eat eggs, so I adapt baked goods to suit my preferences. Moist, sweet, but not overly so, and it is vegan, though you would not know if I didn't tell you. The cake is not too difficult to make either, and the result, well try it and taste.

Chocolate Cake with Chocolate Filling and Ganache - Vegan

Recipe by Lisa Turner Adapted from Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen Published on August 25, 2017 Moist, rich and delicious not-too-sweet eggless and dairy-free layered chocolate cake with chocolate filling and ganache — a treat for special occasions and guests Print this recipe Cake: 3 cups unbleached all purpose flour 3/4 cup cocoa powder 2 1/4 teaspoons baking soda 3/4 teaspoon sea salt 2 cups almond milk 2 tablespoons apple cider vinegar 1 3/4 cups coconut sugar 2/3 cup melted coconut oil 2 teaspoons vanilla Filling: 1 cup unsweetened unspiced pumpkin purée 1/4 cup cocoa powder 1/4 cup maple syrup 3 tablespoons almond butter Ganache: 7 oz (200 g) fine dark chocolate, finely chopped 2/3 cup coconut milk 2 tablespoons maple syrup Instructions: Preheat an oven to 350°. Line two 8-inch round cake pans with parchment paper and lightly grease with coconut oil. In a large bowl, combine the flour, cocoa powder, baking soda and salt and whisk until well blended. In a medium bowl, whisk together the almond milk and vinegar until frothy. Whisk in the sugar, oil and vanilla. Now add about a third of this mixture to the flour mixture and stir with a spatula or an electric hand mixture on the lowest setting. Repeat, adding the wet ingredients in two more additions until just incorporated. Pour the batter into the prepared pans. Bake for 20 to 25 minutes or until a cake tester comes out clean when inserted into the middle of the cake. Remove the cakes from the oven but let sit in the pans until completely cool. For the filling, combine the pumpkin purée, cocoa powder, maple syrup and almond butter in a food processor and process until smooth. For the ganache, put the chocolate in a medium glass bowl. In a small saucepan, combine the coconut milk and maple syrup and cook, stirring occasionally, over medium-low heat. When it just begins to simmer, pour over the chocolate and stir until melted. Leave to cool at room temperature. Now for the assembly. Remove the cakes from the pan. Gently shave off the rounded top of the base cake with a sharp knife. Then spread the filling over top and place the other baked cake on top. Now for the ganache. Pour it over the cake and let it drizzle down the sides. If you want it pretty, as it should be, place on a wire rack over a plate as you drizzle over the ganache. Chill for at least an hour and serve. Cover up leftovers for up to 4 days and everyone will be happy. Makes 10 servings

Other cakes to enjoy from my kitchen:
Olive Oil Almond Cake {Vegan}
Chocolate Chili Cake
Moist Chocolate Date Cake
Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze

Best-Ever Cream of Tomato Soup

I don't ordinarily take to using the "best-ever" label lightly unless something is really exceptional, but I've made this cream of tomato soup now on a few occasions for family and friends and no one can get enough of it. My husband in particular grew up eating canned cream of tomato soup with toast for one of his favorite snacks or lunches, so he ought to know … if this isn't the "best-ever" cream of tomato soup, it sure must be close!

The depth of tomato flavor in this soup is incredible, and enhanced by a generous helping of sweet peppery fresh basil, a few dashes of dried herbs, a light seasoning of cumin and paprika or chili powder spices, and just one fresh jalapeño for the gentlest bit of kick. But what I really like about this cream of tomato soup is that the cream comes from coconut milk and a paste made from cashews and nutritional yeast, making the soup not only vegan but also a fair source of protein — not something that you could expect from a can of tomato soup!

Best-Ever Cream of Tomato Soup

Recipe by Lisa Turner Adapted from Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen Published on August 18, 2017 Creamy and delicious tomato soup seasoned with fresh basil, dried herbs and gentle spices — a warm and comforting soup at any time of year Print this recipe Ingredients: 1 cup raw cashews, soaked in warm water for 3 hours or overnight 2/3 cup coconut milk 1/2 cup water 1/4 cup nutritional yeast 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced or crushed 1 jalapeño, seeded and finely chopped 28 oz (800 mL) can quality diced tomatoes without salt (or 2 1/2 lbs (1150 g) tomatoes, diced) 1/2 cup tomato paste 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon Kashmiri chili powder or paprika 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon dried red pepper flakes 1 teaspoon sea salt, or to taste 1/4 cup fresh basil, chopped Instructions: Drain and rinse the cashews and transfer to a food processor. Pour in the coconut milk, water and nutritional yeast. Process into a smooth paste, adding more water as necessary for a fairly thick paste. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion and sauté for 5 to 7 minutes until translucent. Add the garlic and sauté for another few minutes. Now add the jalapeño and saute for another minute. Now add the tomatoes, tomato paste, turmeric, cumin, chili powder or paprika, oregano, thyme, red pepper flakes and the cashew paste. Simmer over low heat, stirring occasionally, for 10 to 15 minutes. Add water if you prefer a thinner cream of tomato soup. Stir in the basil and salt, taste, and enjoy served hot. Note: Purée the soup for a smoother soup if preferred, or leave it "chunky" as I like. Makes 4 to 6 servings

Other tomato soups to try:
Urad Dal Tomato Soup
Tomato Soup with Polenta Croutons and Chive Oil
Puy Lentil and Tomato Soup
Spicy Yellow Lentil Tomato Soup

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

Mung Beans with Fresh Mustard Greens

This simple and spicy mung bean dish is my second foray into cooking with mustard greens. I've quite fallen in love with the fresh peppery flavor of these greens since I recently discovered them in a local Asian supermarket. Rather as though fresh chard leaves were infused with a little hot mustard, they're a delicious snacking green on their own but add texture and a zesty warmth to cooked bean dishes as well. And they combine wonderfully with the medley of hot and aromatic Indian seasonings and spices in these creamy mung beans.

Mustard greens are quite popular in Asia, so you should be able to find them in Asian grocers — they're worth the look. If they're not available, substitute kale, spinach, chard or collard greens and add a pinch of dried mustard powder.

Mung Beans with Fresh Mustard Greens

Recipe by Lisa Turner Cuisine: Indian Published on August 6, 2017 Simple creamy spiced mung bean curry cooked with peppery fresh mustard greens Print this recipe Ingredients: 1 cup dried whole mung beans (3 cups cooked) 1/2 teaspoon turmeric 1 1/2 cups fresh mustard greens, trimmed and coarsely chopped 2 teaspoons sea salt 1 1/2 tablespoons olive oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon kalonji (nigella or black onion) seeds (optional) 1/2 teaspoon fennel seeds 2 dried whole red chilies, broken into pieces 2 to 3 fresh green chilies, seeded and finely chopped 1/2 teaspoon cayenne pinch of asafetida Instructions: Rinse the mung beans and soak for 6 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with 4 cups of fresh water. Add the turmeric and bring to a boil. Reduce heat to medium-low and partially cover with a lid. Simmer for 30 minutes. After 30 minutes, gradually add small handfuls of the mustard greens, stirring between each addition, until the greens are wilted. Stir in the salt and continue to cook for another 20 minutes or until most of the liquid is absorbed and the beans are tender. In a small saucepan or skillet, heat the olive oil over medium heat. When hot, add the mustard seeds, cumin seeds, kalonji seeds (if using), fennel seeds and dried red chilies, and stir for 30 to 60 seconds or until the mustard seeds begin to splutter and pop. Toss in the fresh chilies, cayenne and asafetida. Stir for another minute or two, then transfer to the cooked beans. Cover the pan for 5 minutes to let the flavors mingle. Give the beans one last stir and serve hot. Makes 4 to 6 servings

More mung bean dishes from my kitchen:
Mustard Mung Beans
Indian Style Spicy Mung Beans
Mung Bean Paneer

I'm sharing this with Eat Your Greens, cohosted by Shaheen of Allotment 2 Kitchen and The Veghog.