Lentil Salad with Tempeh, Dried Cherries, Spinach and Gorgonzola

The layering of flavors and textures on this dish is sincerely pretty specific and unexpected. My first-rate friend Basil had some bites and requested, "what am I ingesting?" but absolutely now not in a disapproving manner ? Indeed, he desired seconds. I actually have encountered a range of vegetarians and vegans who've expressed their dislike of tempeh, however it simply relies upon on the way you put together it, much like tofu, handiest tempeh is a more fit alternative because of the fermentation process it undergoes. It has a meaty texture that sincerely will appeal for your carnivorous friends too, specifically when you salt it up like I actually have right here.

Notes: For this recipe, I used a reasonably mild and creamy Gorgonzola in order no longer to overpower the relaxation of the flavors on this dish. If you need to make this vegan, pass over the cheese and it's going to nonetheless be a tasty and specific addition in your desk. You will in all likelihood have greater tempeh than you want for this salad, but the strips are pleasant to snack on simply on their own, so I opted to fry up the complete package.

Precisely due to the fact this is such a unique and flavourful salad, this is my submission this month to No Croutons Required. For the November version I actually have asked for soups or salads that would grace your excursion desk. A kind reminder that it no longer too late but to submit your lovable recipes.

More tempeh primarily based recipes you are certain to enjoy from Lisa's Vegetarian Kitchen:

Tempeh Stuffed Mushroom Tapas

Thai Tempeh Patties with a Red Chili Dipping Sauce

Oseng Oseng Tempe

Tempeh Breakfast Hash-Up

On the top of the reading stack: Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan

Audio Accompaniment: Lux by the master of sound, Brian Eno

Beetroot, Leek and Walnut Salad

I do generally tend to eat greater soups than salads at some point of the cold months, but that is a tremendous and nourishing iciness salad not to be neglected and I see no purpose why it shouldn't seem on menus all 12 months spherical. Robust and earthy beets are lightly tossed with a tangy and nutty French dressing that is balanced and improved by way of some sweetness from the presence of tamarind and a sprinkling of pomegranate seeds. The contrast of flavors and textures on this dish make for one pleasant dining revel in and your visitors will never bet simply how smooth it is to put together. Simplicity is often the maximum gourmet characteristic of the meal.

This is adapted from Jerusalem by Yotam Ottalenghi. Ottolenghi is a true genius and master in the kitchen, and the freshness and graceful simplicity that are a signature of his creations make for some of the most creative and pleasing additions that often adorn my table. This book, and his other releases, are a must have for aspiring and accomplished cooks alike, and they do look so beautiful on the shelf and the coffee table for that matter.

More beet recipes from Lisa's Vegetarian Kitchen:

Shredded Beet and Dill, Coconut Salad

Lentil Pomegranate Stew with Beets and Spinach

Haloumi, Beetroot and Greens Dressed with Tahini and Lemon

Roasted Beetroot with Toasted Walnuts and a Yogurt Dressing

On the top of the studying stack: the newspaper

Audio Accompaniment: Lux by way of Brian Eno

Roasted Broccoli with Miso-Tahini-Tamari Sauce

Good for you? Of direction, and I'll fortuitously munch on some uncooked florets or portions of the crunchy stalk myself, however broccoli is one of those greens that appears to want a bit help to make it more appetizing for many people. Fortunately, that's absolutely smooth to do by roasting it and dressing it with a easy sauce.

Roasting broccoli brings out a active sweet taste that you may never recognize the vegetable had ? A long way greater severe than the slightly washed out taste of steamed or broiled broccoli. And roasting it additionally brings out an appealing vibrant inexperienced color and pretty contrasts within the barely charred tips that make broccoli an excellent more attractive vegetable to put on the plate.

A plate of roasted broccoli can be quite appealing as it's miles, as far as I'm worried, but after having gone via the best very mild hassle of roasting it I want to beautify it with a drizzle of a fresh and equally problem-unfastened sauce, like this clean-to-make, no-cook dinner and big flavor Asian-style made with miso, tahini and tamari sauce and spiked with fresh ginger and a touch cayenne for a piece of a kick. So easy and nourishing besides, you could placed the sauce collectively while the broccoli is roasting for a delicious and wholesome plate that takes no greater than 30 minutes from start to complete. I served this with pan-fried teriyaki mushrooms and cashews for a lovely and simple mild dinner.

You'll also have lots of sauce in case you're surprisingly sparing ? Sufficient to roast a 2nd broccoli head or a head of cauliflower to go with it later in the week, because the sauce will preserve for every week refrigerated in a tightly sealed field.

Other broccoli recipes you'll enjoy:

Broccoli-Cauliflower Mornay

Brown Rice and Blue Cheese Gratin with Cauliflower and Broccoli

Curry-Laced Potato, Carrot and Broccoli Soup

On the top of the reading stack: The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence

Audio Accompaniment: Reference

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

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

Blueberry and Goat Cheese Salad with Mushrooms

It's blueberry season again, and although I devour them year round in splendid quantities, they're a actual deal with while they're sparkling and nearby. Perfect only for snacking on, served up together with your morning cereal, blanketed in baked treats or even featured in salads, as I even have carried out right here, they may be my berry of desire. With the latest warmness wave, ingesting light with little heat emanating from the oven or range-pinnacle is frequently the way to head.

I was lately despatched a choice of blueberry recipes featured at the US Highbush Blueberry web site. With such a lot of tempting recipes to pick out from, I assume it was the warmth and the fascinating combination of flavors protected on this salad that resulted in this one landing at the table first.

Everything is here. Creamy and tangy goat cheese, crunchy walnuts, crisp salad greens, vibrant sparkling blueberries, earthy and succulent mushrooms (my addition) all dressed up in a easy yet active balsamic vinaigrette. Apart from the benefit of guidance, it's a lovely salad in look in addition to a treat to the palate. Canada Day is beyond now, but the ones within the U.S. May need to recall dressing up their tables this July 4th weekend with this beauty. For that remember, this salad is perfect for any occasion or simply as a simple however gorgeous mild lunch or side for dinner. I suppose it is going without announcing it is also packed full of vitamins.

Other recipes presenting blueberries you may revel in:

Baked Whole-Wheat Strawberry and Blueberry Pancakes

Pomegranate & Blueberry Oat Smoothie

Blueberry Goat Cheese Pie

Red Cabbage with Mushrooms and Blueberries

Avocado Greek Salad

Salads appear on my table year spherical, but they're specifically appropriate to the summer months whilst the produce is clean and neighborhood and lighter food are so as. All the fixings of your normal Greek salad are featured here ? Sparkling vegetables, olives and feta ? But the twist right here is the addition of creamy avocado. The first time I tried it, I substituted goat cheese for the feta for a few greater creaminess. The opportunities here are limitless definitely, even though a wholesome assisting of accurate nice olives and cheese are in my thoughts vital.

This refreshing variation on my typical Greek salad is alternatively huge and could without difficulty be a meal in itself, although I found it mainly gratifying while paired with baked falafel crammed in pita breads.

Other big salads to attempt from Lisa's Vegetarian Kitchen:

Chickpea Salad with Goat Cheese, Olives and Arugula

Indian-Style Coleslaw

Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread

Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Dubfire

Peach and Bocconcini Salad with Arugula

I am yearning spring and it's far no secret to people who know me and check in on my area that I despise wintry weather. My smallish frame has a maximum tough time keeping heat, even in my condo, even when I am cooking and baking in my kitchen. I adore old houses but the draftiness and lack of proper insulation make for a good wide variety of cold months in a row with little alleviation. In addition to that, I pass over the warming solar on naked pores and skin.

I think that is one of the reasons I made this refreshing peach salad which could hardly be said to be seasonal here in Canada, however I can dream of hotter instances. I hardly ever use canned ingredients, but turned into invited to strive California hang peaches that aren't packed in that usual syrupy, sugary combination of unpleasantness nor with nasty preservatives. I do tend toward soups, stews and baked dishes for dinner during those dreary months, however we all need a chunk of sweetness in our weight loss plan, no matter the time of year. Store this one away for clean peach season or simply hurry off to the store and get some canned peaches as I did in case you can't wait that lengthy.

Mild bocconcini cheese definitely takes on the herbal sweetness of the peaches and tartness of the vinegars, particularly whilst marinated, and the earthy soft vegetables and clean basil fill out the complete flavor revel in. You won't be dissatisfied with this pleasant side salad.

More fresh salads from Lisa's Vegetarian Kitchen you're positive to enjoy:

Avocado Salad

Creamy Coleslaw

Chickpea and Fresh Ginger Salad

Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

On the pinnacle of the studying stack: copious wide variety of notes

Audio accompaniment: Pantha du Prince at Shanti 7.12.2008

Indian-Style Potato and Pea Salad with Tamarind and Chat Masala

This potato salad is probably now not what a lot of us could think about whilst a potato salad makes its look on the dinner table. Often we envision Mom's well-known potato salad with eggs, mayonnaise and paprika, perhaps, and a few inexperienced onion. Don't get me incorrect ? I loved my Mom's classic potato salad and it become continually a favorite of mine. Potato salads can but be dressed up further and this one would possibly also be considered a form of candy potato and white potato hash with peas and spices. Tangy, highly spiced and barely candy, this dish is a welcome marvel with quite a few textures in every chew ? I am quite content to grace it with a salad label. It's vegan pleasant too.

Serve this one warm or chilled.

More potato salad recipes from Lisa's Vegetarian Kitchen you are positive to experience:

Pesto and Potato Egg Salad

Mexican-Style Potato Salad With Avocado and Jalape?O

Warm Baby Potato and Pea Salad

Classic Greek Salad Revisited

I've been making my own Greek salad for years. The ones I even have attempted from maximum restaurants rarely fulfill. There is just no comparison to selfmade versions. First, you usually handiest get about four olives, the Feta isn't always suitable first-rate and tends to be overly salty, and the greens aren't as clean as I would like, nor is iceberg lettuce of lots use in phrases of taste and dietary fee ? It adds a few crunch, however that's approximately it.

From my kitchen, you get a loaded up pretty conventional version, with lots of desirable satisfactory olives which might be pitted simply earlier than being introduced to the salad and a first rate quantity of scrumptious Greek sheep milk Feta. In addition to peppers, purple onion and cucumber, I've brought some slightly sour endives, radicchio and some clean leaf lettuce. For first-rate taste, mix your salad up beforehand of time, seal tightly and chill inside the refrigerator for some hours before serving to combo the loveliness.

More Greek creations you are certain to revel in:

Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives

Quinoa Dolmadakia (Stuffed Grape Leaves)

Skewered Greek-Style Salad

Potato and Green Bean Chaat Salad

I wasn't quite certain what to name this spiced up vegetable stir-fry, however it without a doubt is as a substitute like a dry side salad, so a salad it is. I cooked up a 3 path Indian meal and this delightful little dish made up the vegetable aspect of the dinner. It's pretty clean to make, and in case you want to shop time, roast or boil your potatoes the nighttime earlier than or within the morning before you certainly get all the way down to kitchen commercial enterprise.

Chaat — or chat — masala is essential in this dish, and can easily be made in your own kitchen (see this recipe here) or purchased from Indian grocery stores. Overall, this dish is rather mild on the heat side, making it a lovely and tempering accompaniment with some zesty flare to a spicy butter paneer masala. I also served a split mung and basmati rice kitcheree. It was a fine meal that was rather a homage to the culinary traditions of northern India.

This could be an awesome salad to take along for an outside outing because it incorporates no dairy and might not damage as fast inside the warm sun as many different potato salads do which might be dressed with mayonnaise or encompass cheese.

More spicy potato dishes you are positive to experience from Lisa's Vegetarian Kitchen:

Bengali-Style Crunchy Potatoes

Indian-Style Potato and Pea Salad with Tamarind and Chat Masala

Samosa-Style Stuffed Baked Potatoes

Creamy Herbed Potato and Green Pea Salad

Spring is toddling into summer with faltering steps this year, however the respites of warm sunny climate alongside the manner bring to thoughts the comforts and pleasures of summer eating. Soups and hearty meals deliver way to salads and mild fare that can be transported to the patio, warming ingredients deliver way to clean plates, and dried and canned items provide manner to clean herbs and convey. This easy salad of steamed toddler potatoes, green peas and fresh herbs tossed in a creamy and colourful Dijon mustard dressing is simply the component to give you a taste of summer season consolation meals ? In particular if you may get your fingers of clean lawn peas, despite the fact that frozen peas can even make for a lovely salad.

The event for serving this dish become an opportunity to try some Nasoya vegan "nayonaise" that became sent to me to sample. Now I have a tendency to stay faraway from unfermented soya products typically, however I've in no way been overly keen on "conventional" jarred mayonnaise either and, thinking about how hardly ever I use mayonnaise in any case, I figured it turned into well worth a strive. First, I attempted it with my well-known vegetarian Caesar salad because it's a classic that I figured might be a truthful assessment of the unfold. Next, I desired a potato salad and used it inside the dressing with suitable consequences. Though it smelled a touch unexpected after I opened the jar, the flavor became mellow and pairs well with more potent flavors for a unbroken taste enjoy. My verdict is this is stands up properly to shop-offered canola-based totally mayo and it is vegan-pleasant and gluten-unfastened too, crafted from expeller-pressed oil and fortified with Omega three.

Note: I received complimentary samples of the Nayonaise for consideration. The opinions expressed here are my own and I am receiving no compensation for writing this post.

More potato salads you're certain to enjoy from Lisa's Kitchen:

Warm Baby Potato and Asparagus Salad

Potato Radish Salad

Mexican-Style Potato Salad with Avocado and Jalape?O

Potato Salad with Blue Cheese Dressing

Black Bean and Quinoa Salad with Fresh Mango and a Chaat Masala Dressing

Bean salads are a simple, healthy and fuss-loose way to revel in outside ingesting within the summer season, however for lots of us a bean salad manner simplest a bland and unimaginative keep-sold aspect dish. Incorporating grains and veggies right into a homemade bean salad raises it as much as the level of a whole and clean outdoor meal, but adding layers of contrasting textures, colours, flavors and seasonings is what sincerely elevates the not unusual bean salad to a starring dish.

This salad scores on all counts by means of combining soft and earthy black beans, healthful and nutty quinoa, sweet yellow clean corn and tangy juicy mango, crunchy sparkling pink and hot green peppers, and clean lawn parsley and mint into a vibrant, fresh and healthful summer meal. Best of all, its seasoned with a zesty dressing made with lemon juice, smoky roasted cumin, and chaat masala ? A high-quality hot, bitter and salty spice combination from northern India made with amchoor (dried mango powder) and rock salt. You'll need to keep the recipe for this dressing accessible for any salad containing fresh candy veggies or fruits.

More summer time salads from Lisa's Vegetarian Kitchen:

Zesty Black Bean and Avocado Salad

Summer Chickpea Salad

Middle Eastern Chickpea and Olive Salad

Red Kidney Bean Salad & Harissa Dressing

French Lentil and Roasted Sweet Corn Summer Salad

Lentil salads contain all the elements for amazing summer season eating ? Quick, fuss-unfastened, sparkling, mild, colourful, nourishing, tasty and easy to move to the sunny exterior. The recipe for making an inviting summer time lentil salad is sincerely assembling contrasting but complementary colours, textures and flavors in your salad bowl. This is an especially appealing undertaking whilst fresh neighborhood produce hits the markets, as it has recently right here in southwestern Ontario with the advent of beautiful local tomatoes, shiny yellow sweet corn and vibrant clean inexperienced onions among different lovely vegetables and end result.

I've made the excellent of these fresh ingredients through combining them with smooth, earthy and peppery French lentils, candy fresh garden herbs and salty Greek Kalamata olives and Feta cheese, and tossing them altogether with a fresh, colourful and zesty lime and cayenne dressing. Absolutely scrumptious and long gone very quickly at all, this is my preferred summer lentil salad till the following salad thought comes along!

Speaking of seasonal delights, that is my contribution to this month's No Croutons Required undertaking, hosted this month by way of my special pal, Jac. Details are right here. Let's get cooking with those valuable seasonal ingredients.

More summer salads you may experience:

Summer Chickpea Salad

Black Bean Mango Salad

Indian-Style Tomato Salad

Mexican-Style Potato Salad With Avocado and Jalape?O

On the top of the reading stack: numerous new additions

Audio Accompaniment: Harold Budd

Roasted Fruit Salad with Creamy Goat Cheese Dressing

The loss of life days of summer time are bittersweet, however patio dining is not but completed and the culmination of the growing season are vying for interest. A past due summer season warmness wave got me in the mood for mild suppers and what better manner to rejoice neighborhood end result than with a colourful fruit and combined inexperienced salad dressed with a tangy goat cheese dressing, whole with a sprinkle of earthy crunchy nuts. The combination of textures and flavors here may not leave you wanting, in particular if served with a few rustic crusty bread. Salads by no means want to be humble and effortlessly take at the shining function.

I've come across a range of recipes for grilled or roasted overdue summer fruit salads dressed with goat cheese dressing currently. After a few attention, I went connoisseur with this dressing as I manifest to have a few high fine vinegars in my pantry, but feel free to alternative anything you have got accessible, which include rice vinegar, white vinegar, a bit splash of darkish balsamic vinegar in location of the white, or some apple cider vinegar in case you please. If you're sparing with the vinegars, this dressing may not fail to delight. If you have got a fish fry, do keep in mind grilling the fruit, although I become thrilled with the roasted peaches and plums.

I'm pretty positive I might be serving this creamy goat cheese dressing all 12 months round over a number of vegetables. As is needful for cooks of all styles and sizes and vocations, you should taste your food before serving and pretty absolutely, I tasted the dressing just as is and could effortlessly have eaten a few teaspoons proper then and there with none accompaniment. It's genuinely that top.

More fresh fruit salads to grace your desk:

Lazy Summer Cottage Cheese & Fruit Salad

Red Fruit Salad

Black Bean Mango Salad

On the top of the reading stack: Bake and Destroy : Good Food for Bad Vegans by Natalie Slater

Chana Chaat (Tangy and Tart Chickpea Salad)

Anyone who has been following my cooking space will know how much I adore Raghavan Iyer's cookbooks. Sadly, I have not had an opportunity to enjoy his creations first hand, but thanks to his hard work and books, I can at least try to recreate his ideas in my own kitchen and he has never failed me. 660 Curries is one of those desert island books that I could not part with. If I do end up on a desert island, I can only hope the makings of a good Indian meal are present … otherwise, I can dream.

This recipe is adapted from his latest release, Indian Cooking Unfolded , and a gem it is. Especially suited to those who are new to Indian cooking, or just starting to learn the fundamentals of cooking, this is a must-have for your shelves. Now, I am a vegetarian, and this book is not strictly so, but there are plenty of vegetarian friendly recipes to try and many others that can be adapted. The book is about using staples from your fridge and pantry, including leftovers. That's welcome for a cook such as myself as at any given time I have vegetables that I don't want to go to waste, various spice blends and sauces calling out for attention, and more often than not I don't want to be bothered running out to the store when I really need a fairly quick and satisfying meal solution.

Another precise thing of the e-book is the unfolded sections that start off each chapter, and each recipe uses simplest 10 ingredients or less. In addition, plenty of beneficial tips are blanketed at some stage in. Essentially, you get now not simplest superb recipes however it's a master cooking magnificence too. After teaching himself to cook dinner after leaving his hometown, he commenced teaching others. If you are skilled with Indian cooking, you may locate a few tempting notion, and if Indian cooking is new to you, then that is one pleasant introduction.

This simple and easy-to-make dish of tart and highly spiced chickpeas makes for an outstanding entr?E, mainly served with a wealthy and creamy tamarind dressing over mixed salad vegetables. Mr. Iyer has continually inspired me together with his modern approach to Indian cooking, while keeping conventional cooking strategies and pairings with flair.

My one criticism about the brand new launch? It's too brief for my liking. One hundred recipes just can't cut down my starvation for more. Oh, make that two lawsuits ? Mr. Iyer is not close by to cook dinner along me in the kitchen. He has one of these gentle and enthusiastic approach to cooking nourishing and spicy meals this is clean and by no means fails to inspire.

Note: I obtained a complimentary reproduction for viable evaluation. The critiques expressed here are my very own.

More highly spiced chickpea dishes from Lisa's Vegetarian Kitchen:

Chana Masala

Chickpea Vindaloo

Chickpeas with Paneer Cheese

Chickpeas, Kidney Beans and Lentils with a Spicy Tomato Sauce

On the pinnacle of the studying stack: various cookbooks

Audio Accompaniment: Paul Kalkbrenner