Raw Cocoa Nut Butter Cups

I'm gradually "unbaking" my way through Rawsome Vegan Baking by Emily von Euw. For those unfamiliar with this inspired cookbook, a wide array of unique raw creations featuring cookies, bars, cakes and cupcakes is offered up complete with droolworthy photos. It should be sinful really, but in fact the recipes, sweetened naturally and often containing nuts, dried fruits, cocoa or carob and coconut oil to bind, are actually good for you. I've tried quite a few recipes so far from this book and truly this is one of the most interesting cookbooks published so far this year.

You see, I am a savory woman, despite the fact that I like sweets too but carefully, with out processed sugar. Overly sugary treats constantly throw my device out of whack, now not to say that loading up snacks and cakes with too much sweetener overpowers the other factors of the creation.

Now to the recipe. I think that peanut butter cups have continually been a weak spot of mine and it in all likelihood that this is more true than ever now that I actually have determined a more fit, home made and tastier way to experience them. Here cocoa cups are full of three varieties of nut butter ? Tahini, peanut butter and almond butter. Mix and suit. The element of surprise on every occasion you attain for this sort of snacks contributes to the bliss of the enjoy.

This is my contribution to Bookmarked Recipes, a month-to-month event hosted by lovely Jacqueline of Tinned Tomatoes.

Other raw treats to enjoy:

Cocoa Fruit Energy Bites

Mini Tahini Cups with a Creamy Coffee Date Filling

Raw Avocado Coconut Nanaimo Bars

Raw Peanut Butter Cookies

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Cabbage and Egg Noodle Kugel

I will confess that until now I changed into unexpected with kugel. It is a baked Jewish dish, incredibly like a casserole or pudding, made with noodles and eggs and every so often potatoes. There are infinite variations with unique veggies, seasonings and sweeteners ? Now and again nuts or dried fruit and cinnamon are included. Depending on how candy they are, they can be served as a facet, for dessert or for breakfast or brunch. These savory and barely sweet cabbage and leek snack-length kugels make for an superb breakfast.

The recipe is adapted from Cooking Inspired by Estee Kafra. I received a copy for possible review and this is one of the first recipes I tried because it was new to me. I don't often eat eggs, but I was intrigued. My husband does happen to enjoy eggs, so these were a perfect breakfast for him. I must say, I enjoyed them too. Crispy on the outside and soft and creamy inside, they really are rather easy to make and certainly an economical dish. They are also very portable, making them an ideal choice for gatherings.

Other cabbage dishes you may enjoy:

Chopped Cabbage with a Crumbly Chana Dal Sauce

Cabbage Poriyal

Whole Cabbage Stuffed with Coleslaw

Red Cabbage with Blueberries and Mushrooms

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Skinny Masala Biscuits

Savory quick breads are one in all my specialties and I think I actually have a new preferred. Considering how plenty I enjoy all things Indian, it is now not unexpected these ones percent a piece of warmth. Not pretty a cracker and now not exactly a biscuit, these savory spicy delights are simply the appropriate accompaniment to go together with your preferred curry or in case you please, a snack all on their very own. They are that accurate with all the glorious seasoning and spice. I even loved them for breakfast. They have a extremely flaky texture with a chunk of a crunch. You can roll them a piece thinner in case you want them a piece crispier.

More biscuits from my kitchen you're positive to experience:

Lime Biscuit Thins

Poppy Seed Cheese Biscuits

Blueberry Lime Biscuits

Whole Wheat Olive Oil Biscuits

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Herbed Sour Cream and Yogurt Mini Biscuits

If you're seeking out a wealthy buttery biscuit, then appearance no further than these lovable little sour cream and Greek yogurt biscuits made in a mini muffin tin. Light and fluffy, they're no longer for those on a eating regimen however. I suggest making them whilst you are sharing dinner with family or friends because I communicate from experience after I say the temptation to eat extra than is very hard to face up to.

There is no rolling concerned with these biscuits. Simply knead the dough some times, form into small balls and switch to greased mini muffin cups. They come collectively in hardly ever whenever at all and simplest take about 10 minutes in the oven.

These melt to your mouth beauties make for a fine accompaniment to pretty lots any meal that could be enhanced with a few homemade biscuits at the aspect. Best served warm, they can be reheated in foil in a 250 degree oven earlier than serving.

Other biscuit recipes you may experience from my kitchen:

Blueberry Lime Biscuits

Cheddar Dijon Biscuits

Classic Southern-Style Buttermilk Biscuits

Whole Wheat Blueberry Tea Biscuits with Dried Cherries

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Zesty Green Pea and Jalapeño Pesto Pasta

If you're looking for a simple and tasty way to take advantage of the last offerings of the fresh garden pea harvest, this pasta dish is loaded with flavor from a zesty and lemony pesto made from peas, plenty of fresh herbs, lemon, sun-dried tomatoes and a jalapeño for a nice little added kick. Fresh garden peas are also tossed in with the pasta to present a beautiful and colorful plate with that wonderful burst of sweet green pea goodness popping in your mouth. It's a great way to enjoy the end of the summer, and best of all, it takes little time for preparation and cooking, and is delicious served either hot off the stove or cold as a salad.

More summer pasta recipes you will enjoy:

"End-of-Summer" Pasta Sauce

Linguine with Pea-Basil Pesto and Mushrooms

Jalapeño and Tomato Macaroni & Cheese

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Portobello Mushrooms in a Creamy Mushroom Sauce

I've made this recipe three times now. Firstly, because these are a mushroom lover's dream — spice blackened meaty portobellos smothered in a zesty, creamy mushroom and fenugreek leaf sauce. I also wanted to test the recipe a few times to get it right and my first attempts at photos were not up to par because of poor lighting. This set of photos I think relays a better idea of the dish.

I may want to probable eat these ordinary. I surely used a steak knife to reduce them (yes, I truly nevertheless very own a steak knife for a few motive despite the fact that meat hasn't been served in my family for over 20 years). The texture of the portobellos is fundamental on this dish, complemented by way of the creamy sauce and vibrant spice. I notion that I had already created the satisfactory-ever mushroom sauce, but now that I have tried this dish, it's a tough call because this fenugreek mushroom sauce is ambitious and could be served in any wide variety of approaches.

It's an easy meal to put together however the mushrooms should be cooked just proper. You want them soft, but no longer delicate. I left them entire as opposed to slicing them. Smothered with the slightly highly spiced mushroom cream sauce, a heavenly meal awaits while served with rice or a desired Indian flat bread to absorb some of the sauce.

Notes: I used dried porcini mushrooms for the sauce this time around but any assortment of mixed dried mushrooms work well here.

You can chop the portobellos however I desired to go away them entire. Chopped or sliced mushrooms will take a bit much less time to prepare dinner.

Other mushroom delights to strive from my kitchen:

Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)

Paneer Mushroom Masala

Ricotta Dumplings with Best-Ever Mushroom Sauce

Scalloped Potatoes with Coconut Milk and Mushrooms

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Cranberry Bean, Barley and Fennel Soup

I came about throughout something the alternative day at my neighborhood grocery shop that I'd in no way seen before ? Clean beans of their pods! It's surely rather odd that I've simplest ever cooked with dried beans, because beans form such an vital a part of my diet, however I'd in no way been able to locate them earlier than at any grocer or marketplace despite the truth that Ontario grows masses of beans ? Although reputedly more often than not white pea beans.

In any case, I turned into very excited to shop for these sparkling colourful beans even though there has been no signal identifying what form of bean they were (and the cashier failed to know both). I regarded them up at home and discovered that they have been cranberry beans, additionally known as borlotti beans. Both the pods and the beans inner are an attractive mottled white and purple, despite the fact that they lose the red coloration when cooked. They have a mild and fine nutty flavor much like pinto beans, which makes them a terrific addition to soups ? That's simply what I did now that the cool fall soup season is coming upon us.

I've written up this simple, hearty and nourishing fall vegetable soup with barley and the extraordinary anise taste of fresh fennel as although you had been the usage of dried beans (that's what most people will most customarily have handy). But if you do happen to locate fresh beans, you will sincerely experience their more impregnable and fuller texture. Simply snap them out in their pods and boil them in a pan of water for 20 to 30 minutes or till soft ? They don't need to be soaked but they do want to be cooked, so don't be tempted to eat them raw. To get 2 cups of clean beans, don't forget buying approximately 1 3/4 pounds (800 grams).

Other nourishing fall bean and vegetable soups you may experience:

Romano Bean and Vegetable Soup

Beet, Barley and Black Bean Soup

Indian Chickpea and Pumpkin Soup

Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

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Greek Salad with Hummus Dressing

I adore Greek salad. Loads of crisp veggies blended with plump olives and creamy Feta cheese all dressed up with an olive oil and vinegar dressing in no way fails to thrill. This time around, I become inspired with the aid of Joanne's as a substitute unconventional take in this conventional and adorned the complete beautiful bowl with a hummus-based dressing. Pleased by way of the success of my Greek salad with avocado, I made avocado hummus initially and then became it into a thick and creamy dressing for the salad. It's a laugh to change things up sometimes and this made for one nourishing and fulfilling meal, served up with traditional buttermilk biscuits.

This isn't always the first time I actually have performed round with hummus with tremendous effects. I nonetheless crave my homemade hummus pizza. The uses of hummus are as extensive and big as the creativeness of the cook dinner

Notes: Use any sort of hummus you like here. Roasted red pepper hummus or a traditional lemon hummus would be just as delicious. Make adjustments to the quantity of vegetables used in the salad and also the amount of oil and vinegar in the dressing to suit your preferences. Tasting as you go is the key to getting the dressing just right. Mine was rather thick but adding more olive oil, lemon juice and vinegar will thin it out more if you prefer.

More salads to experience courtesy of Lisa's Kitchen:

Avocado Salad

Beet and Feta Salad

Middle Eastern Chickpea and Olive Salad

Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

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A Complimentary Video from a Fan of Lisa's Kitchen

What a wonder and deal with to awaken to. A fan took the hassle of making a short video proposing Lisa's Kitchen. Thank you! Now I have a theme track.

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Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce

Considering how plenty food I share right here on my space, it might come as a wonder to a few readers that my appetite is not continually the high-quality. I think this is one of the reasons I take such care to make accurate meals with a kick to stimulate starvation.

Also, again possibly because of my petite appetite, I adore little bites, including falafels which have been at the menu once more recently. These aren't your most conventional falafels as chickpeas do not display up here, however French lentils, quinoa and smooth goat cheese definitely make for a completely unique, creamy falafel with a great nutty and peppery taste. These baked falafels are crisp, though they almost literally melt for your mouth. To make the dinner more filling as I became sharing with friends, I served them up in pita wallet, and with a dill pickle at the facet and served with a divine coconut and fenugreek sauce with solar-dried tomatoes, you truly don't need whatever else besides possibly a facet salad.

Other little bites to experience:

Baked Quinoa Falafel Bites

Green Pea Falafel

Chickpea Potato Koftas with Ricotta Cheese

Split Pea Cilantro Dumplings in a Coconut Curry

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Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

One of the most fun factors of ordering take out or eating in Indian restaurants is the savory appetizers that begin the meal. Samosa, pakoras and bhajis are amongst my favorites. Because these little delights are relatively time eating, I do not regularly discover the time to make them at home, but I assure you, it's nicely really worth the attempt, and for the maximum element, such savories are not hard to put together and serve up. There is nothing like reproducing some of India's best offerings on your own kitchen.

These mashed potato patties were prepared to accompany an essentially Indian themed meal. A popular snack or introduction to the main course, these little savories are also a fine accompaniment to a meal. Soft on the inside, with a spicy pea filling and a delightfully golden crust to complete the experience, stopping at just one is a challenge indeed. I served them up with urad dal tomato soup and some classic corn bread. As a condiment for the tikka, I made some fresh coriander chutney.

I adapted this recipe from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi. I've talked about this prized book on numerous occasions here on my space. I've gifted it, recommended it to family and friends and readers, and never has anyone known to me who has encountered this bible of Indian vegetarian cooking been anything but delighted. I've been learning and cooking from this book for over 20 years and it continues to claim a prized space amongst my massive collection. It's the next best thing to being taught one-on-one by a master of Indian cuisine.

Notes: You many have more filling than is need to fill all of the rounds. Store any remaining in the refrigerator and use as a condiment or just enjoy it by spoonfuls.

Other little savory bites you are sure to revel in from Lisa's Kitchen:

Baked Chickpea Kofta

Vegetarian Samosa Cakes with Tamarind Chutney

Chickpea Patties Smothered in Vegetable Gravy

Baked Quinoa Falafel

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Sindhi Curried Spinach and Vegetables

I adore spinach and this lusciously creamed green dish turned out to be a fantastically flexible one. Similar to the North Indian malai sak I made numerous years ago, this dish from the Sindh region of Pakistan is a lot heartier with extra veggies ? Potatoes, carrots, eggplant and peppers ? In addition to a greater complex taste. I put together this tasty curry to go with coconut rice, however as I had masses left over, I served it day after today with scrambled eggs and afterward as a chutney with samosas. This dish is possibly not mainly photogenic, but I assure you, it is fabulous, specifically considering the a couple of approaches you could serve this spicy vegetable-packed curry.

Other dishes providing spinach to try from my kitchen:

Aloo Palak Paneer Pie

Chana Saag (Chickpea and Spinach Curry)

Saag Aloo (Spinach and Potato Curry)

Saag Paneer (Palak Paneer)

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Chickpea Quinoa Pumpkin Burgers

Holidays are a low key affair with me, and despite the fact that they're often an opportunity to rejoice with more difficult food spreads, I really need no excuse to fuss around within the kitchen for hours to create particular and special meals. This beyond weekend become Thanksgiving in Canada and I went with something smooth, who prefer no longer to spend an excessive amount of time cooking, but as humble as these little burgers might sound, they may be in reality an super manner to rejoice pumpkin season with the business enterprise of buddies. Just due to the fact.

Packed complete of protein, those spicy patties with a moist and meaty texture are a great vegetarian alternative when the craving for a "burger" hits. Chickpeas provide the base and the addition of quinoa and tahini provides a nice undertone of nuttiness to accompany the sweet pumpkin. The mingling of flavors is difficult to resist, as is the perfume that fills the kitchen at the same time as they are baking, and an enjoy your palate won't soon forget about. Yes, they're that desirable.

I served them up with tomato chutney and a yogurt tahini lemon sauce and some mini naan breads. Eat them as burgers between bread or just as they are with chutneys and sauces and a facet serving of greens to fill out the meal.

Note: Roasting the pumpkin brings out the natural sweetness, but if you don't want to roast it, cook according to your preference. Make sure to save the seeds for roasting later as they make for a delicious and healthy snack.

There is not any cause in any respect to restrict your intake of pumpkin to only a few months of the year. Instead of counting on canned pumpkin pur?E, keep in mind taking benefit of the harvest and freeze small bags of roasted pumpkin for future use.

Other pumpkin recipes you can enjoy from Lisa's Kitchen:

Indian Chickpea and Pumpkin Soup

Pumpkin Scones

Pumpkin Gingerbread Waffles

Refried Beans with Pumpkin

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Cornbread with Brown Rice

I've made numerous unique types of cornbread over time, however my primary but classic coaching of cornbread constantly seems to remain a fave with my husband and first-class buddy Basil. There is nothing to it actually assume the tremendous taste of cornmeal with a tiny little bit of sweetener which is not even wished. I switched things up this time around although and included some cooked brown rice for delivered nutrition and substance. The nutty taste of the rice became specifically attractive and complementary to the grainy cornmeal.

This bread is great just smothered with butter or as an accompaniment to any meal, mainly ones offering soups and stews. Simplicity is bliss in this instance.

Other recipes with cornmeal to attempt from Lisa's Kitchen:

Crusted Cornmeal Chickpea Potpie

Corn Cakes with Blue Cheese and Honey

Jalape?O Spoon Bread

Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalape?Os

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Roasted Vegetable Stuffed Omelette

I do not generally tend to consume eggs all that regularly, however there are times whilst eggs demand to be cracked from their shells and made into something packed complete of goodness and protein. Omelettes are usually terrific with little adornment, but to pinnacle it up a notch, I folded them up with some oven-roasted veggies for an particularly enjoyable and filling dinner. The collection of peppers, eggplants and mushrooms is my personal preference, however the roasted flavors and textures combination wonderfully ? Experience loose to use your very own vegetable ideas, however just make sure that they may be all fairly smooth and quick roasting vegetables. Just right for these cold fall days.

Other egg dishes to try from Lisa's Kitchen:

Baked Avocado and Egg with Miso Butter

Deviled Curried Eggs

Eggs Vindaloo

Cheddar and Mushroom Shirred Eggs

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Indian Mung Bean and Toor Dal Soup

Sometimes a easy legume soup with masses of ginger and warming spices is just what is needed, specifically while one is bloodless and has a tender tummy. The photographs actually do not try this soup justice, however a look at the substances ought to portray an concept of the goodness inside. It's an easy soup to put together and is made up with staples most cooks familiar with Indian meals will probably have reachable at any given time. The addition of coconut milk adds a nice creaminess to the soup that tempers the spices extremely and fills out the legumes. Earthy complete mung beans and toor dal are a healthy made in heaven.

Other mung beans dishes to enjoy from Lisa's Vegetarian Kitchen:

Indian Sour Mung Bean Soup

Mung Bean Paneer

Mung Bean and Tamarind Dal

Indian Style Spicy Mung Beans (Moong Dal)

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