Ginger Cashew Cookies

These most delightful ginger cookies with raw cashews, almond butter, clean ginger and a scattering of sesame seeds are sweetened with medjool dates, and also are eggless and flourless. With simplest 5 ingredients, they're additionally splendid easy to prepare, mainly if you have a food processor or high-powered blender to hurry up the mixing procedure. Simply form the dough, and bake for 10 mins. Let sit for every other 10 minutes, and revel in. Ginger cookies are a popular deal with all 12 months round, in particular for the duration of the holiday season, so that you may additionally want to remember making up a batch or two as a part of your excursion baking. Best of all, they are full of protein, no longer overly sweet, so if you need to enjoy a cookie for breakfast, you will don't have any want to experience guilty. Moist and transportable, peanut butter could also be used in preference to the almond butter in case you so choose.

More vegan-friendly cookies to try from Lisa's Vegetarian Kitchen:

Quick and Easy Peanut Butter Cookies

Tahini Oatmeal Chocolate Chunk Cookies

Peanut Butter Chocolate Chunk Teff Cookies

Quick and Easy Tahini Ginger Cookies

Raw Nanaimo Bars - A Healthier Twist on a Classic

Nanaimo bars are a Canadian conventional dessert, named after the metropolis of Nanaimo, British Columbia, on Vancouver Island. It usually does now not require any baking, and greater traditional variations that I have come across are made of a crumb layer with coconut, regularly with nuts or crumbled graham cracker crumbs, a center creamy layer, often made with vanilla custard powder, and a chocolate topping. I even have made nanaimo bars on a couple of occasion, together with this traditional model, a mild variation of the traditional model with a walnut base, and additionally a model with avocado as the shining ingredient for the filling.

They are a famous deal with at coffee stores and are regularly served round Christmas time, and this 12 months, I made these for our dessert. And fancying a reasonably traditional version, with out subtle sugar, I came up with but another variation, with floor almonds and dates serving because the base, and creamy cashews, coconut butter, vanilla and maple syrup for the custard-like middle, and of direction, crowned with first-class dark chocolate and cocoa. They are each bit as rich as those one may assume to enjoy, however a whole lot nicer, as these comprise no refined sugar in any respect. And with all the nuts, they are additionally full of protein, so a slightly much less responsible indulgence. And they're clean to prepare too, with a meals processor reachable, and a chunk of persistence to put the layers collectively to allow for chilling time.

Other decadent desserts to strive from Lisa's Kitchen:

Raspberry and Blackberry Dark Chocolate Truffle Tart with a Teff Crust

Chocolate Cake with Chocolate Filling and Ganache

Raw Cocoa Gingerbread Brownies

Raw Peanut Butter Fudge

Vegan Chocolate-Coconut Butter Fudge with Dried Cherries

Chickpea Falafel Bites

I've made these delightful little bites a few instances now, and they're truly worth the fuss, as they may be pretty filling, and may be spiced up to fit your flavor. Each time I've made them, the dough turned into pretty soft, and I turned into rather nervous they could no longer maintain together, however with some cautious managing of the dough, and nicely greased palms, those little bites maintain together first rate properly while baked, so do not be tempted to feature too much chickpea flour, as you do want a dough this is gentle. Chilling the mixture inside the fridge for as a minimum some hours is recommended, or even overnight if you have the time. I additionally notably advocate the tahini dip, which complements the flavors gift within the falafel bites, so named due to the fact they strike a cord in me of falafel.

I served these as part of an appetizer plate that actually changed into a tapas meal, as the entirety became pretty filling, and there have been quite a few nibbles to choose from, which include baked olive cheese balls, some quinoa and millet patties, and a choice of now not-so-savory bites for dessert.

Other savory chickpea appetizers and starters from Lisa's Kitchen:

Spicy Baked Chickpea Koftas

Baked Mini Vegetable Chickpea Samosas

Coriander and Chickpea Flour Fritters (Kothimbir Vada)

Chickpea Avocado Bites with Sun-Dried Tomatoes

Audio Accompaniment: ?Lafur Arnalds ?? Living Room Songs (2011)

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