Rajma (Red Kidney Beans Simmered in an Aromatic Tomato Sauce)

Rajma is a classic crimson kidney bean curry. Originating in North India, this popular dish is all vegetarian. The defining function is the cooked kidney beans which might be simmered in a fragrant and highly spiced tomato sauce. Not all versions are vegan friendly, however, as now and again yogurt or cream is delivered ? And one of my favored variations features paneer cheese. I've offered numerous versions of rajma here at Lisa's Kitchen, but this one is all over again slightly special and it's far completely dairy-loose. I used coconut milk for a little creaminess, and I need to say it's miles a number of the excellent rajmas I've ever made.

To make the meal more special, I served the rajma with a Brussel sprouts poriyal and warm sparkling cooked white basmati rice. To finish the meal, I offered up a crustless pumpkin cheesecake for dessert.

More rajma dishes to strive from Lisa's Kitchen:

Mint and Potato Rajma

Curried Red Kidney Beans with Paneer

Lucknow Rajma with Saut?Ed Chard

On the top of the studying stack: Discrimination and Disparities via Thomas Sowell

Audio accompaniment: The End of Words by means of Marsen Jules

Malaysian Curry Vegetable Soup (Laksa)

Since I started getting more experienced in the kitchen, I have relied more and more on my own homemade spice blends and always try to get the best quality herbs and spices when possible. So I tend towards being a little mistrustful when it comes pre-made spice blends purchased from grocery stores and even from smaller stores that specialize in particular cultural cuisines.

However, I was recently offered a chance to try a few blends from RawSpiceBar. This company offers high quality whole and ground toasted spices from around the world. Free of additives, many of the spices are organic and most of the blends are salt-free, gluten-free, paleo and vegan friendly. You can get a spice subscription, and they also offer gift subscriptions and starter sets. As a home cook who recognizes the importance of high quality spices to really enhance the flavor of dishes and also one who enjoys a culinary exploration of cuisines from various cultures and traditions, I was intrigued by the vast selection, and more than delighted to try a few samples.

Of the three blends I received, the most inspiring was a Malaysian curry powder as it contained some of my favorite aromatic spices. The aroma by itself was enough to try it out right way in a vegetable-based soup to showcase and taste the results for myself. After some research, I decided to make a vegetarian laksa and began to draft a recipe. The result of my efforts was a soup that very much reminded me of many of the vegetable Thai soups I have made in the past.

I'm now eager to try more of the many spices and blends offered up by this company. If the Malaysian curry powder is any indication of the quality of the offerings, I would highly recommend you take a look around.

But back to the laksa.

For those unfamiliar with laksa, it is spicy coconut curry noodle soup, often featuring chicken or shrimp, but as I follow a vegetarian diet, the focus of my soup was vegetables in addition to noodles. Some cooks use tofu, but as I rarely eat tofu, I was particularly generous with the veggies and rice noodles. It's popular in Indonesia, Malaysia, Singapore, and southern Thailand. It has a creamy base in which the vegetables and noodles are simmered, along with a fragrant aromatic paste.

The paste was made up of a few teaspoons of the curry blend, along with other spices and additions that suited my fancy as I was drafting the recipe. I went with fairly wide rice noddles for the soup for extra texture. I also used a variety of vegetables, focusing particularly on mushrooms, and used coconut milk for a creamy, fairly thick soup and also some tamarind for a tart, sweet and somewhat sour element.

Though I was most pleased with the quality of the blend I tried, go ahead and try my recipe without the blend. Use a fairly mild or medium curry powder, such as my homemade curry powder, or instead use some Thai red curry paste. I suggest my homemade version. See the notes following the recipe for suggestions based on what sort of flavor you are going for.

Don't be intimidated by the list of the ingredients or the suggestions I make here. Remember, recipes are essentially only a guideline and the more you experiment in the kitchen, the better cook you will become.

Other soups you may enjoy from Lisa's Kitchen:

Thai Red Curry Vegetable Soup

Spicy Thai Pumpkin Noodle Soup

Creamy Thai Coconut Mushroom Soup

Thai-Style Coconut and Roasted Carrot Soup

On the top of the reading stack: Second Opinion: A Doctor's Dispatches From The Inner City by Theodore Dalrymple

Audio accompaniment: Tom Houghton - MICRODOSING.

Creamy Peanut Butter Cheesecake

It's a rare occasion indeed when I make something this rich and decadent, but I do enjoy cheesecake occasionally and I happen to adore peanut butter, and when you put the two ideas together, it's a heavenly combination. What I especially like about this cheesecake is how well it all comes together and also, while it is incredibly rich, it isn't actually sickeningly sweet as are many cakes that can be had from bakeries and grocery stores. Be warned, you really only need a small slice and you may want to wait awhile after you've had dinner in order to enjoy the full goodness of this dessert. I might add that it really happens to be good for you if you don't overindulge as it is full of protein and one wouldn't even need feel guilty if served up for breakfast.

I've adapted this recipe from The Cheesecake Bible: 300 Sweet and Savory Recipes for Cakes and More by George by Geary . There is a reason it's named the cheesecake bible. This book is packed with temptations, including a few color photo sections interspersed throughout the book, and pretty much any type of cheesecake recipe you could imagine is featured in this volume. There are recipes for iconic creations to more unusual inspired ones. Berries, citrus, fruits, chocolate, nuts — there is just no end to the ideas. And I suppose this is why this is the second edition which was released to introduce even more ideas than the preceding edition.

Consider cheesecake breakfasts, bars, pies, smaller cakes and even savory cheesecakes which are covered in a short intriguing chapter that can be served as appetizers or even as a meal. There are even cheesecakes that are vegan and gluten-free, and also some no-bake cakes. There are invaluable tips and short discussions regarding methods, tools and suggestions to help you come up with your own stunning and luscious cheesecakes right in your own kitchen, just like a professional. Each recipe is also accompanied by specific tips and often ideas for substitutions and variations. Of course, this volume includes recipes to make your cookies and crumbs for a base, and toppings, syrups and sauces to adorn your creations. If cheesecake is your passion, this book has you covered, from cover to cover.

I wanted to try so many of the ideas in this book, but finally decided on a creamy peanut butter cake because I am especially smitten with the delicious goodness of peanut butter. I combined two recipes from the book. I made a pecan crust from a recipe for a three nut cheesecake, and then followed the instructions for this peanut butter cheesecake with some further adaptations. I cut down on the sugar somewhat and used coconut palm sugar rather than granulated sugar.

A copy of the first edition already adorned the dessert section of my extensive cookbook collection but when I was offered a copy of the second edition to browse, I could not resist. Peanut butter fanatic that I am, this is the first recipe I tried but I can hardly resist trying one of the ideas for a savory ones soon. That will be in my near future I am sure.

Other cheesecake recipes to enjoy from Lisa's Kitchen:

Ancient Roman Cheesecake

No-Bake Lemon Cherry Cheesecake

Blueberry Ricotta Cheesecake

Pumpkin Cheesecake

Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar

Vegan Chocolate-Coconut Butter Fudge with Dried Cherries - No-Bake

I'm continually in search of thoughts for home made treats to indulge my occasional yearning for some thing sweet. I recall myself more of a savory girl than a candy one, but I admit there are times whilst my thoughts is fed on with the concept of chocolate ? In particular if it occurs to be accurate for you too. That's a bonus, as every now and then my yearning is extra than occasional and seeing that my obsession with basically uncooked goodies has grown, there is no scarcity of thoughts.

Making home made fudge no longer simplest gives you the possibility to manipulate the quantity of sugar and the fine of substances that goes into your creations, this rich and creamy fudge takes place to be ridiculously clean to make too ? No baking required. It lasts a long time in the refrigerator if you are capable of control your cravings to a single piece of fudge an afternoon. But even if you eat an extra piece, there is not anything to sense horrific about munching on some bites of this decadent tasting fudge. It's made with masses of good excellent coconut butter, cacao or cocoa powder, and actual maple syrup. The addition of dried cherries is absolutely non-compulsory, but I revel in the feel and moderate tart flavour the cherries contributed to the fudge.

But the special ingredient in this healthy fudge is BulletProof Brain Octane oil . The medium chain triglyceride (MCT) or medium chain fatty acid types of fats extracted from coconut oil in Brain Octane oil are proven to be more quickly absorbed by the body than other fats, providing quick energy and a boost to sharper the brain. It also stays liquid at room temperature, making it great for adding to smoothies or refrigerated treats like this one — or even to coffee as many people do for a really good jolt of energy. But beware that many other brands marketed as MCTs are really only medium-long chain fats that don't provide the same benefits.

Other healthy fudge recipes to revel in from Lisa's Vegetarian Kitchen:

Raw Peanut and Coconut Butter Fudge

Cocoa Nut Butter No-Bake Fudge

No-Bake Coconut Oil Fudge

Raw Peanut Butter Fudge

No-Bake Peanut Butter and Cocoa Fudge

Creamy Chickpea Flour Peanut Butter Maple Fudge

On the top of the studying stack: Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in seventy five Irresistible Recipes with the aid of Raghavan Iyer

Audio Accompaniment: Nights of Nine Vigils - by way of Dvdub / Brock Van Wey

Crispy Potato Wedges in a Spanish Chili Tomato Sauce (Patatas Bravas)

If asked to choose a favorite vegetable, I do believe potatoes would be high on the list of many people's preferences. For me, I find them especially satisfying during the cold winter months when more substantial food is often preferred. What I especially like about potatoes is their versatility. There are so many ways to prepare and showcase them. Appetizers and little bites, soups and salads, mains, sides and even in desserts. The title of Raghavan Iyer's most recent book celebrating the mighty spud as it is enjoyed throughout the world certainly has it right - Smashed, Mashed, Boiled, and Baked--and Fried, Too! .

Patatas Bravas is a Spanish side dish, or small plate that may be a popular function of tapas eating places round the sector. It's best served warm so the potatoes preserve their crispness while smothered with the silky, highly spiced and particularly smoky sauce. The vinegar provides a tartness to the zesty tomatoes in conjunction with the heat from the chilies. Personally, sometimes I experience a whole tapas-style meal presenting small plates, however this makes a lovable aspect to fill out a meal.

I've fried the potatoes, but they may also be roasted if favored. Either way, this is a popular dish for a cause.

Other potato dishes to revel in from Lisa's Vegetarian Kitchen:

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

Quinoa Potato Patties

Scalloped Potatoes with Best-Ever Mushroom Sauce

Aloo Gobi (Curried Cauliflower and Potatoes)

On the top of the reading stack: Lavender & Lovage: A culinary notebook of memories & recipes from home & abroad by Karen Burn-Booth

Quick and Easy Lemon Urad Dal

Sometimes of all the legumes that I have stocked in my pantry, I crave split dals. I recognize the substance they upload to combined dal dishes and soups. Those times when I feel like a brothy soup, I occasionally upload only some small handfuls to fill out a soup with more protein and substance. And then there are particular dishes that certainly highlight the distinct character of person break up dal, in order that they shine within the dish rather than mostly serving as a backdrop.

This lemon urad dal is a super example.

Creamy break up urad asserts its presence, with tart undertones from the lemon juice and tomato, and dances with the tantalizing warmth of the tarka spices. By adjusting the liquid aspect, you can make it as soupy or as thick as you want. When it's made truly drier, scoop over a few warm basmati rice, or enjoy as a bowl of soup for a lovable starter or accompaniment to a bigger meal. It's additionally a lovely lunch in case you fancy a light noon meal.

The outstanding simplicity of this dish now not best lies in the ease of guidance however additionally the entire revel in of taking part in a bowl of creamy urad dal. Easy on the digestive gadget, it's miles particularly nourishing and flavorful and pretty satisfying too. Minimalism at it's finest.

Other easy dal dishes to enjoy from Lisa's Kitchen:

Red Lentil and Moong Dal

Toor Dal and Spinach Curry (Toor Dal Palak)

Toor Dal Pumpkin Soup

Urad Dal with Toor Dal and Spinach and Parsley

On the top of the reading stack: Lavender & Lovage: A culinary notebook of memories & recipes from home & abroad

Tahini Freezer Fudge {Vegan}

Fancy some wealthy dark chocolate fudge that takes place to be appropriate for you? And it truly is made with tahini for a sweet sesame flavor besides? And which also happens to be exceptionally clean to make?

If you're like me, the solutions are possibly sure, yes and sure! Needing best four ingredients, a saucepan and a timber spoon, this fudge comes together in hardly ever any time in any respect. With the tahini it tastes like a darkish chocolate halva or, as my husband says, the pleasant chocolate bar you may ever eat. The most effective disadvantage to this fudge is this is highly addictive, but virtually one small piece or two will satisfy almost everyone's chocolate cravings.

Other recipes providing tahini to experience from Lisa's Kitchen:

Mini Tahini Cups with a Creamy Coffee Date Filling

Greek Sesame Tahini Cake with Spelt and Mixed Dried Fruits

Mesopotamian Barley, Chickpea, Lentil and Tahini Soup

Eggplant in a Tahini Mustard Sauce