Coleslaw Bites with Jalapeño Dip

Sides are often underrated, and that's a shame because there are so many interesting ways to dress up grains and vegetables and legumes. For examples, these little fried coleslaw bites served up with one of the tastiest and easiest dips I have had for a while. I made these as part of a meal, rather than as a starter, so I made my bites about 2 inches in diameter, but feel free to make them smaller to serve as hors d'oeuvre tidbits. Better yet, double the batch because they won't last long. They really are that good, and frying up cabbage really brings out its natural sweetness.

These coleslaw bites are vegan friendly too, so if you don't want the dairy here, consider making a variation on the creamy jalapeño dip I present here or serve with a tomato chutney or salsa.

More little bites you are sure to enjoy from Lisa's Kitchen:

Eggplant Quinoa Bites with Pesto

Goat Cheese Olive Balls

Savory Quinoa Corn Cups

Smoked Gouda Gougères

On the top of the reading stack: Cooking Inspired by Estee Kafra

Audio Accompaniment: Stellardrone

Brussels Sprouts Lasagna

I don't devour pasta all that regularly, and lasagna specifically is usually reserved for rare activities as it has a tendency to be as an alternative wealthy and specially filling. However, I am continually open to new ideas for a very good vegetable lasagna and after I occurred throughout this recipe for tacky brussels sprouts lasagna, I turned into offered. It wasn't long before I got around to creating it for my ordinary Saturday night get together with my husband and satisfactory buddy Basil.

When I advised Basil what I turned into bringing over for dinner, there has been a pause on the opposite give up of the road. Yes, the idea may sound atypical at the start, but whilst you certainly think about it, why wouldn't it work? Brussels sprouts are continually properly complemented by means of a wealthy mornay sauce, so why now not pair them with some mushrooms, add some noodles, and bake all of it up right into a scrumptious casserole? Since I hardly ever fail to disappoint with my Saturday feasts, Basil became up to the enjoy. And an experience it was and one which I enormously propose trying even in case you aren't the largest fan of brussels sprouts.

Earthy brussels sprouts cooked with balsamic vinegar and sun-dried tomatoes come together with mushrooms in a wealthy cream sauce with 3 forms of cheeses. I like to add a bit of warmth to pretty much the whole thing I make, so I included some jalape?Os and a sprint of cayenne. My verdict is that that is one of the maximum interesting and satisfying vegetarian lasagnas I even have ever loved.

Notes: If you can find Fontina cheese, you may want to consider substituting it for the provolone for a more intense flavor. I used fresh lasagna sheets because I prefer the flavor and texture, and the boiling-the-noodle step is eliminated from the cooking process. You may of course use a package of dried noodles and cook them until al dente instead. When spreading the grated cheese, keep in mind you will want some remaining for the top of the lasagna.

Other pasta dishes from Lisa's Vegetarian Kitchen you are certain to revel in:

Indian-Style Macaroni and Paneer Cheese with Spinach

Vegetable and Spinach Lasagna

Roasted Vegetable Lasagna

Pasta with Goat Cheese and Mixed Mushrooms

On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes

Audio Accompaniment: Vladislav Delay

Mixed Vegetable and Avocado Salad with Almond Herbed Flatbreads

It's almost starting to sense like spring here in southwestern Ontario, although after an extended and brutally cold wintry weather I'm no longer relying on sunny heat days sticking around whenever soon. But with the trace of hotter days on the horizon, I discover myself questioning extra of salads, despite the fact that they may be regularly made to go along with a hot steaming bowl of soup or curry.

My latest dressed-up salad was inspired by a complimentary copy of A Taste of Pesach by Yeshiva Me'on Hatorah. This cookbook, devoted to Passover solutions, features both classic and modern recipes, complete with lovely full colored photographs of each dish. If you observe Passover, this might just be the book for you, and even if you don't there are plenty of diverse recipes to inspire cooks. Those with a sweet tooth won't want to miss the dessert section. While the amount of meat and sea food recipes that occupy the book certainly won't appeal to vegetarians, this vegetarian was intrigued by many of the salads and sides showcased in the book.

Accordingly, after flipping thru the pages, I become attracted by way of a colourful "flatbread" salad and I'm satisfied I tried it, with some minor modifications.

The salad had a pleasant creamy thing due to the addition of avocado that contrasts pleasantly with crisp romaine lettuce and candy crimson cabbage. As the salad is tossed, some of the avocado finally ends up getting mashed in and integrated, making it a great accompaniment to the tangy and zesty dressing that ornaments each serving. The almond flour flatbreads make for an even extra extensive salad that you may enjoy as an appetizer while you await the relaxation of your meal.

Also bookmarked from the gathering is Avocado Salad with Portobello Mushrooms, Veggie Roll-Up and various kugels.

Notes: I cut the recipe in half because I didn't require as much salad as the original recipe called for, but it is easily doubled to feed more hungry diners if required.

To make this salad vegan, miss the non-vegan flatbreads advised below and use flatbreads or croutons that match your weight-reduction plan or depart them out altogether ? The salad is sizeable and delicious sufficient with none garnish, other than perhaps a few freshly cracked black pepper. Feel free to growth the quantity of dressing by using a wee bit if you want your salad smothered with greater zing.

You can make your very own almond flour for the flatbreads at domestic in case you can't locate it or opt for no longer to buy it. Blanch the almonds and grind right into a quality powder in a food processor, taking care not to over-technique. You want a grain-like flour consistency, no longer a sticky combination.

I received a complimentary copy to look over. The critiques expressed here and my changes to the unique recipe are my personal.

This is my contribution to this month's No Croutons Required Soup and Salad Challenge. Jacqueline is hosting for April. Jac and I look ahead to another spherical of delicious thoughts.

More salads to grace your desk from Lisa's Vegetarian Kitchen:

Avocado Salad

Peach and Bocconcini Salad with Arugula

Wild Rice and Asparagus Salad

Chickpea and Lentil Salad with Zucchini and Sun-Dried Tomatoes

On the top of the reading stack: Orwashers Artisan Bread: a hundred Years of Techniques and Recipes

Audio Accompaniment: Mark Hollis

Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce

When I consume dairy, I favor to enjoy it in small quantities. Accordingly, I don't often consume tacky meals, who prefer alternatively to cognizance on legumes, grains and greens because the valuable components, with maybe just a slight quantity of dairy covered. However, every now and then the yearning just hits and this rich and creamy Brussels sprouts gratin thrilled every person on the desk. As this lengthy wintry weather drags on into April, all of us wished a few comfort food. You can also want to don't forget serving this as a part of your Easter dinner. I guarantee you, carnivores will NOT be leaving the table hungry after taking part in a component or of this dish, mainly served along some freshly baked biscuits slathered with butter and a facet vegetable salad dressed with a light French dressing.

If you want cheese, this one won't fail to disappoint. Earthy Brussels and mushrooms are smothered in a wealthy Mornay sauce highlighted by way of a relatively subdued sharp and smelly flavor of Dijon mustard. If you may discover Fontina cheese, do use some in location of the Cheddar for a pleasant complimentary tacky assessment.

Other baked vegetable dishes you're sure to experience from Lisa's Kitchen:

Scalloped Potatoes with Coconut Milk and Mushrooms

Baked Eggplant Stuffed with Curried Vegetables

Indian-Style Samosa Potpie

Roasted Vegetable Lasagna

On the pinnacle of the studying stack: 1,000 Indian Recipes

Audio Accompaniment: diverse picks

Indian-Style Coleslaw

Although I enjoy cabbage, I do locate that one head is regularly extra than I really need for my immediately menu plans until I need to serve cabbage for an entire week or longer ? And generally that is now not the case, as I desire a wide form of meals. Thankfully, cabbage keeps properly, so it is not frequently that it goes to waste. I cannot always say the equal for the pinnacle that rests upon my shoulders.

This refreshing salad addressed simply that hassle once I had over 1/2 a head left after creating a blended vegetable and avocado salad with almond herbed flatbreads. It so happened that I became serving an Indian-themed meal not too lengthy after and desired an extra vegetable element. My cabbage changed into nevertheless crisp and inviting. Perhaps now not exactly what you would possibly think about while the subject of coleslaw comes up, this Indian motivated instruction features lots of crisp vegetables and a creamy yogurt dressing with a few complimentary heat and tang. This twist on an old traditional did not last long enough for me to tire of. Not at all.

For a pleasantly thick and creamy dressing, use complete fats Greek yogurt. You'll find that it adds richness and zesty vibrancy to the earthy and sweet greens.

Other cabbage recipes to try:

Cabbage Poriyal

Coleslaw Bites with Jalapeno Dip

Chopped Cabbage with a Crumbly Chana Dal Sauce

On the top of the studying stack: Gogol

Audio Accompaniment: Black Smoker by using Tom Opdahl

Creamy Vegan Cashew Alfredo Sauce with Crispy Roasted Brussels Sprouts and Shell Pasta

Fettuccine Alfredo is a classic Italian creation that is essentially egg noodle pasta smothered in a rich sauce of butter and Parmesan cheese, and sometimes cream. When I first became a vegetarian, it was one of the only dishes I could eat when dining out, assuming it was on the menu, unless I wanted a boring salad with little substance instead. Of course, now that vegetarianism has become a choice for a much greater number of people worldwide, vegetarian options are more varied in restaurants now than ever before.

But what to do for vegans if they remember this dish and enjoyed it? After all, butter and cheese are off limits. I'm not strictly vegan, so I can still enjoy the classic preparation, and have made it at home, but I wanted to try a vegan version, with the twist of adding some grilled vegetables on the side too with the sauce. Cashews and nutritional yeast to the rescue again! I used shell pasta instead of fettuccine to "cradle" the cashew Alfredo sauce. The result was a filling and comforting chilly weather meal. I didn't miss the cheese and I don't think you will either. As always, nuts and nutritional yeast makes for a nice substitute that is protein rich and wholesomely delicious and satisfying.

More sauces suited to pasta or cooked vegetables to enjoy from Lisa's Kitchen:

Best-Ever Mushroom Sauce

Portobello Mushroom Marinara Sauce

Velvety South Indian Tomato Chutney

Brussels Sprouts Poryial (South Indian Brussels Sprouts with Coconut)

When it involves Indian facet dishes, I don't regularly think of Brussels sprouts as they are no longer local to India and I don't suppose prominently used there. Yet it's far any such flexible vegetable that, when cooked well, is a nice addition to any meal and even simple seasoning which includes a bit of butter, salt and pepper and perhaps a splash or of lemon juice is usually actually a nice facet with a number of food.

Brussels sprouts may be steamed, boiled, roasted, saut?Ed, baked or grilled. They key to perfectly cooked Brussels is to do away with the tough outer leaves and trim the stem. To avoid mushy, stinky sprouts, take care to cook just till fork gentle or crispy at the outer edges depending on the cooking method you use. You'll want to retain their bright green color and that they ought to have a satisfying sweet nutty taste. I always liken them to mini cabbages, and in fact Brussels are cruciferous greens and part of the identical family that consists of cabbage, cauliflower, broccoli, radishes, turnip, kale and different vegetables. A very dietary vegetable, Brussels sprouts are high in fiber, anti-oxidants, nutrients and minerals. An specially high supply of vitamin K, they may be also a great source of diet C and one of the quality plant resources of omega-3 fatty acids. Good for you and a delight to consume.

But much as I enjoy Brussels sprouts with just primary seasoning and little fuss, I also like to dress up my Brussels. So I came up with an easy facet dish stimulated through South Indian delicacies. Essentially a poriyal ? A dry vegetable curry famous in South India ? This dish capabilities now not most effective aromatic seeds and spices however additionally tomato and dried coconut. The herbal sweetness of the Brussels sprouts is balanced by way of the warming spices, tangy tomato, and a piece of sourness from the addition of lemon juice. I served them up alongside rice and, for the primary, a warm bowl of rajma.

More ideas for Brussels sprouts from Lisa's Vegetarian Kitchen:

Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce

Brussels Sprouts Kulambu (Brussels in a Spicy Tomato Sauce)

Brussels Sprouts Lasagna

Brussels Sprouts Risotto

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

On the pinnacle of the analyzing stack: Short memories by means of Dostoevsky

Audio Accompaniment: silence

Brussels Sprouts Risotto

It appears that many people dislike or generally have a tendency to avoid Brussels sprouts, a distaste that generally appears to were born out of youth reports with a plate of bland, soggy and over-boiled vegetables. Their flavor is a bit extra at the bitter facet than many veggies, which may additionally explain why kids aren't so fond of them, but those little inexperienced cabbage-like buds are very wholesome and need to attraction to the adult palate as soon as given a danger. Well, at the same time as a toddler I'd in no way really disliked Brussels sprouts, but however I seem to have largely left out them in my meal plans. I'm no longer certainly sure why.

But I do adore making risottos, so when I saw a recipe for a Brussels sprouts risotto in Yotam Ottolenghi's latest cookbook, Plenty More , I immediately bookmarked it as a way not to enjoy a new risotto but to start to repair my neglect of this unique vegetable. Ottolenghi may not be strictly a vegetarian, but his love of vegetables shines through each of his four cookbooks, two of which — including this newest book — are entirely vegetarian. His recipes are always accessible and have a rustic and creative charm illustrated in a lavish collection of beautiful photographs.

I've modified up the unique recipe, however I turned into pretty smitten with Ottolenghi's concept of frying up some of the Brussels sprouts in warm oil till golden and crispy for garnishing the plates of risotto. Honestly, they are so delicious fried like this that I had a tough time ensuring that enough of them remained to use for garnish! You'd better make a few more simply to snack on while cooking. More Brussels sprouts are shredded and cooked with the seasoned rice for a colourful and nourishing risotto that's finished off with lemon juice, tender goat cheese and plenty of clean grated Parmesan cheese for a wealthy and creamy eating experience.

Risottos have a tendency to dry out quite quickly, in order with every other risotto this one is exceptional served proper off the range to experience the full creamy enjoy. It's an mainly good idea with this risotto because the fried Brussels sprouts do no longer continue to be crispy if saved overnight. Cooking the lemon rind with the risotto, as indicated within the instructions, is pretty optionally available as they're quite sour and won't be to everybody's tastes.

Other risotto recipes to enjoy:

Classic Mushroom Risotto

Mushroom, Lentil and Spinach Risotto

Asparagus and Pesto Risotto with Mushrooms

Green Pea Risotto

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More by Camilla Saulsbury

Audio Accompaniment: Marsen Jules

Brussels Sprouts Kulambu (Brussels in a Spicy Tomato Sauce)

Brussels sprouts might not be native to India, or that typically used there to these days, however their rather strong and earthy taste is flawlessly complemented by using Indian spicing. I had some Brussels available within the refrigerator that in the beginning I turned into truely going to steam and slather with a few butter and salt and pepper, but after I got to considering a aspect that would compliment a few fried dal desserts, I could not face up to dressing them up with some tomato, tamarind and spices. This dish is right served over rice, along with appetizers and a legume predominant.

Kulambus ? Or kuzhambus ? Are local to South India and Sri Lanka. Usually made with dals, this dish features greens because the starring aspect in a tomato-based totally curry.

Other recipes providing Brussels sprouts:

Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce

Brussels Sprouts Lasagna

Brussels Sprouts Risotto

Creamy Vegan Coleslaw Dressed with Avocado

Yesterday was officially the first day of summer. This year, it has been feeling like summer for over a month now with plenty of rain and invigorating sunshine. My outdoor garden is happy about that. It also means more salads on the menu, and this one is refreshing and nourishing.

Coleslaw is a summer favorite, as is potato salad. I made this vegan version because I am not overly fond of mayonnaise. I do enjoy cheese, so I don't follow a strict vegan diet, but the majority of my meals are dairy-free. The avocado-based dressing is tart and creamy and makes for a better coleslaw than any I've ever eaten. I maintain that avocados ought to be a daily part of your meal plans, even if that means simply scooping out the flesh and enjoying for breakfast or lunch.

Other summer salads to enjoy from Lisa's Vegetarian Kitchen:

Indian-Style Coleslaw

French Lentil and Roasted Sweet Corn Salad

Summer Chickpea Salad

Lazy Summer Cottage Cheese & Fruit Salad

On the top of the reading stack: The Awakening by Kate Chopin

Audio: relishing silence while it lasts, but surely that won't be for long ..

Baby Potato, Red Kale and Cabbage Subji

As part of my menu making plans, I am conscious of the want to have a vegetable factor for the meal. This does no longer require lots idea if there are plenty of veggies in one of the predominant dishes I am making, but other instances, a aspect appears a vital and exquisite solution.

Subji (additionally sabzi), actually that means vegetable dish, is North Indian in starting place and may encompass any form of greens, although usually two or three are featured. A subji can be wet or dry, with various tiers of spiciness and warmth, relying on the technique and desire of the prepare dinner.

This subji includes pan-fried baby potatoes with purple kale, cabbage and caramelized onions, with a few gentle spicing to fill out the natural sweetness of the veggies used. I've made this subji fairly dry to focus on the earthy sweetness and multiplicity of textures of the vegetables, seeds and spices. It's any such filling aspect that it may almost serve as an entr?E if it were not for the truth that protein is usually attention too. I can without a doubt say, though, that it surely is a part of the main direction and much more than a humble aspect. For this dinner I paired the subji with yellow lemon rice with fried cashews and chickpeas smothered in a tangy tomato gravy, wherein the veggies honestly did not take a returned seat but enhanced the meal to a whole new level.

Other Indian potato recipes to attempt from Lisa's Kitchen:

Saag Aloo (Spinach and Potato Curry)

Aloo Gobi (Curried Cauliflower and Potatoes)

Tamarind Potatoes with Spices (Imli Aloo)

Aloo Mattar (Potato and Pea Curry)