Roasted Tomato Chickpea Soup

Tomato soup isn't something that I appreciated till I started to make my very own. Canned types just never thrilled me, as they're overloaded with sodium and constantly flavor like they were dumped from a tin, as they are. But I have quite a few homemade favored tomato soups now ? Using my very own elements, the tomato taste is an awful lot greater robust.

This recipe is one which I drafted on a whim, as I become yearning not handiest a warming tomato soup however additionally chickpeas. And spice it up with Indian seasonings I did too, as I regularly generally tend to do. Partially pur?Eing the chickpeas lends a pleasing creamy texture to the soup, and with the introduced protein, the soup is sufficiently filling whilst served up with a vegetable dish and some rice to finish a meal.

Roasting the tomatoes ahead adds a candy smokiness to the soup this is simply unequalled. Tinned tomatoes in this case, mainly in case you are able to achieve roasted ones, won't detract from the entertainment of this soup, but I relatively suggest roasting sparkling tomatoes as you could prep the remaining components of the soup whilst they are within the oven, and that is one of the simplest and fuss-loose soups I recognize of. Fresh cilantro adds a exceptional citrus-y flavor as properly. I've added coconut milk for extra creaminess, however if you decide on, swirl in a piece of yogurt or cream as an alternative earlier than serving.

Other tomato soups to experience from Lisa's Vegetarian Kitchen:

Tomato Tamarind Soup

Urad Dal Tomato Soup

Best-Ever Cream of Tomato Soup

Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime

Spicy Creamy Tomato Soup with Cashew Cream

Audio Accompaniment: Robert Rich - The Other Side Of Twilight

Indian Paneer Lentil Kofta in a Creamy Spiced Fenugreek Sauce

Koftas are spherical dumplings of cooked pro ingredients served in sauce which might be a part of cuisines from the Middle East, India and significant Asia, and even though koftas had been at the start made from ground meat, vegetarian koftas made with lentils, paneer cheese, potatoes or different veggies are famous in India. Given my fondness for "little foods," koftas are a favorite of mine, and I've made severa versions through the years with lots of those elements.

French lentils, quinoa and paneer cheese make up the bottom of those little koftas, to which I've brought cilantro, fennel seeds and garlic. Although small, they are pretty tremendous and might effortlessly function the principle direction of an Indian meal notwithstanding the inclusion of a few no longer-so-conventional substances. Baked as opposed to fried, they keep their shape within the sauce wherein they're served which, as usually, is one of the pleasures in consuming koftas. For those koftas, I organized a fragrant cream sauce made with coconut milk, dried fenugreek leaves, tomato, lime juice and spices. The sauce is so scrumptious that you will discover your self scooping the sauce from the plates as soon as the koftas had been eaten. And if you serve the koftas with rice or flatbreads, the sauce is an ideal accompaniment.

Note: If you do not have a food processor, mash all of the ingredients together in a bowl with a potato masher and knead well to evenly combine the ingredients.

More kofta recipes to attempt from Lisa's Vegetarian Kitchen:

Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

Chickpea Potato Koftas with Ricotta Cheese

Mali Kofta (Potato and Paneer Kofta in a Rich Tomato Cream Sauce)

Urad Bean and Quinoa Kofta with Coconut Fenugreek Sauce

Audio Accompaniment: William Basinski - Watermusic II

High Protein Breakfast Bars

Like so a lot of us nowadays, my husband not often has time within the morning for a proper wholesome breakfast earlier than going off to work. Pouring a bowl of cold breakfast cereal or having a shop-offered breakfast bar is a quick repair for plenty human beings, however the urge for food for morning nourishment is only in brief whetted by means of those relatively processed and sugar-encumbered meals. Without taking plenty time in any respect, I can without problems make him one or weeks' really worth of brief morning breakfast bars which might be a ways extra nutritious than whatever bought at the store.

Made with oats and spelt, almond butter, tahini, and hemp, chia and flax seeds, those baked breakfast bars are packed with nutrients along with approximately 13 half of grams of protein each, and best take approximately 40 minutes from begin to complete to make up to two weeks' really worth of breakfasts. And with semisweet chocolate chips and dried cherries delivered, and sweetened with honey or maple syrup, they are bars that are not just more healthy however tastier than breakfasts out of a box. Once you attempt those, you'll be looking forward to breakfast.

Other excessive protein recipes to attempt from Lisa's Vegetarian Kitchen:

No-Bake Chocolate Peanut Butter Protein Balls

Chocolate Peanut Butter Protein Bars

Quinoa Nut and Fruit Protein Bars

Chocolate-Covered Hemp Seed Protein Bars

Amazing Lentil Energy Bites

Audio Accompaniment: ?Lafur Arnalds - improvisations

Roasted Squash with Rice and Lime Pickle

Though I enjoy the quiet of winter, in Canada there are not many local seasonal vegetables to be had. However, I try to eat with the seasons nonetheless, and winter squash is one of those vegetables that is seasonal in both autumn and winter months. And there are multiple varieties to keep things interesting. Since I hadn't made a squash dish for a while, and was looking for a vegetable dish to complement the other dishes I had on the menu, I decided to make this dish which features not only squash but also rice. The inspiration for this recipe came from Merra Sodha's Fresh India , which includes over 100 unique, straightforward and interesting recipes based on traditional Indian recipes.

The lime pickle on this recipe is what makes this dish particularly precise. I have continually loved Indian pickles on the facet, just on their very own, so this recipe was especially intriguing to me. Salty, sour and very hot, they may be no longer for faint palates. But in case you revel in them, then you will love this squash and rice dish. Because there's only a tremendously small quantity, the lime pickle is not overpowering, and you can constantly add greater or much less as you please. I have yet to make my very own Indian pickles at home, so on those rare occasions when I order food from an Indian restaurant, I generally order some to have handy, and you may purchase accurate first-rate jarred variations at Indian and Asian grocery shops, or even larger supermarkets. But in case you do not want to include the lime pickle, then add some clean lime juice on the cease of the cooking time alternatively, and the dish will nevertheless have masses of taste and warmth. For more warmness further to the lime pickle, I introduced a combination of ground spices and seeds. As with any of my recipes, they are a template to encourage, so modify the elements to suit your fancy.

And whilst winter squashes ? Like the butternut squash I used in this recipe ? Are one of the most daunting of veggies to try to peel, there is without a doubt no want. The skins of many iciness squashes inclusive of acorn and delicata are each soft and fit for human consumption when cooked ? Not peeling the squash method each that your dinner may be so much simpler to prepare and that you may not be losing any of the vegetable's vitamins to the compost or rubbish.

On the menu with:

Paneer Rajma

Lemon Chia Seed Cornmeal Bread

Other squash recipes to enjoy from Lisa's Vegetarian Kitchen:

Indian-Style Roasted Squash Curry

South Indian Squash Poriyal

Creamy Peanut Butter Chickpea & Squash Curry

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Audio accompaniment: Henning Fuchs – The Unknown – Album: A New Beginning

Thai-Inspired Roasted Carrot and Sweet Potato Soup

Soup is of route to be loved irrespective of the time of yr, however at some stage in the bloodless wintry weather months, soup is one of the maximum comforting meal options. This creamy carrot and candy potato soup makes proper use of iciness root veggies to make a soup it is each hearty and warming, that's just what we want whilst the cold winds are howling outside.

Roasting the carrots and sweet potatoes complements their herbal sweetness (and gives you an excuse to turn at the oven if it's mainly cold out of doors). But it's the Thai-inspired hot and aromatic seasonings ? Chilies, lemongrass, crimson curry paste, as well as the coriander seeds which can be roasted with the greens ? That supply this soup its warmness, balance and charm. Coconut milk and the addition of some almond butter make this pureed soup particularly creamy and thick, with the desirable contrast of crunchy toasted tamari almonds have to you choose to consist of those as a garnish, which I relatively endorse. The soup does have a spicy kick, but it is warming with out being overpoweringly so.

More Thai soups from Lisa's Kitchen to enjoy:

Thai Red Curry Vegetable Soup

Creamy Thai Coconut Mushroom Soup

Thai Coconut Mushroom Soup with Kidney Beans

Thai-Style Creamy Coconut Lentil Mushroom Soup

Audio accompaniment: Max Richter - Mercy (H. Hahn - C. Smythe)

Tahini Oatmeal Cookies {Vegan}

For the past few years, my approach to baking has modified. I avoid delicate sugars, a number of the baked items I make are now free of eggs and dairy, and every so often they're free of wheat flour as well. Cookies are one such instance, and due to the fact an excellent shop-sold cookie is tough to locate ? They're nearly continually too candy for my more savory tastes, and include components I don't often realize a way to pronounce or perceive ? I constantly make my very own cookies when I have a yearning.

And craving a good oatmeal cookie, I came up with this recipe that comes together in infrequently every time in any respect. Somewhat changed and tailored from my recipe for tahini oatmeal chocolate chunk cookies, they are eggless, flourless, and no extra oil or butter is wanted both due to the addition of tahini. I'm made those two times within the beyond few weeks, with a few adjustments the second one time around. These cookies have a nice chewy texture, with a slightly nutty flavor from the addition of almond flour and tahini, and are rather like a chewy granola bar. I desired the oats to shine, however for variation, fold some darkish chocolate chunks, raisins or chopped nuts into the batter.

Other vegan pleasant cookies to revel in from Lisa's Kitchen:

Quick and Easy Tahini Ginger Cookies

Quick and Easy Peanut Butter Cookies

Peanut Butter Cookie Dough Bites

Cashew Chocolate Chunk Cookies

Audio accompaniment: Alessandro Cortini - Scappa

Curried Indian Vegetable Soup

This Indian-style vegetable soup has for many years been one among my very favored soups to serve to friends ? In fact, I in no way like to move very lengthy with out making it once more. It makes a big pot and goes nicely with a variety of Indian dishes. Plenty of veggies characteristic here with tantalizing Indian spicing and a bit coconut milk or yogurt to give the broth a nice touch of creaminess. If you're serving this because the first route, take care, due to the fact I guess your guests may be lining up for seconds and that just may damage the primary path. This soup also makes for a fine lunch or mild dinner, possibly served with a few crusty bread or some rice and a legume important, or some Indian flatbreads, such these savory rice and urad dal pancakes. Make positive now not to overcook the peas, as they actually pop in your mouth if added at the stop of the cooking time.

This is this kind of traditional recipe, which I originally published lower back in 2008, that I am reposting it again with some revisions.

More conventional Indian soups from Lisa's Kitchen:

Classic Mulligatawny Soup

Urad Dal Tomato Soup

Fennel-Flavored Urad Dal Soup (Sada Urad Dal)

Indian Sour Mung Bean Soup

Curried Carrot and Lentil Soup with Cashews