Eggplant, Mushroom and Cheese Quiche

I'm rather off and on again when it comes to eating eggs, but when an egg dish is done well it can be a real treat. So when I saw an egg recipe in Yotam Ottolenghi's latest cookbook, Plenty More , I knew it was time to interrupt my latest break from eggs … especially when eggplants are involved.

But it's no longer simply the eggplants or the mushrooms ? Which I introduced to the recipe ? Or the sheep's milk feta cheese, child plum tomatoes or jalape?Os that I also brought for a little kick that make this quiche such an attractive and tasty dish. It might be delicious anyhow, however what clearly elevates the taste is brushing the top of the quiche with za'atar, a tangy, zesty and salty combination of herbs and toasted sesame seeds it really is smooth to make at domestic. Do make a sparkling batch of this combo. It will no longer handiest make your quiche a fantastic lunch or light dinner but you'll have plenty left over to dip bread and olive oil into for a high-quality deal with. It keeps nicely within the fridge in a properly sealed jar for an awesome whilst, if it does not get eaten up right away.

Other cheesy delights to experience from my kitchen:

Cheese Potato Puff with Dried Mushrooms

Cheddar and Mushroom Shirred Eggs

Cherry Ricotta Cr?Pes

Greek Feta & Olive Frittata

Raw Pistachio Cashew Halva

After the indulgences of the holidays, many of us flow faraway from decadent treats and desserts. But that does not imply a candy teeth need be denied, mainly whilst it is as smooth and wholesome as this homemade halva.

If you have ever had the opportunity to experience the specific texture of fudgy and grainy halva, probabilities are you may not forget it. In my case, halva can be pretty tons irresistible on the ones activities once I indulge the craving. A famous sweet inside the Middle East, the number one additives are tahini (sesame seed paste), nuts and sweetener, such as honey. Often it's far flavored with chocolate and once in a while it's far made with flour and simmered in a syrup. Halva isn't especially complex to make at home, even though many of the recipes I've come across comprise extra processed sugar than I care to devour and a few require simmering time.

This uncooked version simplifies the entire system and contains best a modest quantity of honey to satisfy the candy enamel. Pistachios, cashews and complete sesame seeds shine here with nutty tahini, honey and vanilla. A portion of the sesame seeds may be floor if favored for a smoother version.

My choice for unadulterated halva become satisfied in hardly ever each time at all and a few small bites are all this is wanted though the temptation to eat a couple of little chew is menacing.

Other raw treats no longer to be passed over:

Raw Peanut Butter Cookies

Raw Peanut Butter Maple Squares

Mini Tahini Cups with a Creamy Coffee Date Filling

No Bake Coconut Oil Fudge

Millet and Chickpea Flour Crêpes with Spinach

I've often noted that millet is an under-appreciated grain. And that's strange, because it has a unique and nutty texture that is a bit lighter than rice and a fine accompaniment to any meal requiring a grain side. In addition, it works well as part of a main entrée too.

A substantial meal accompaniment, chickpea flour, spinach, carrot and spice shine along with the millet in these Indian crêpes.

I served them up with a mushroom curry for dinner.

Other Indian quick breads you may enjoy:

Fenugreek Leaf Dosa

Sri Lankan Coconut Roti

Makki Di Roti (Griddle Cooked Corn Bread)

Indian Rice Flour Pancakes

Mexican Tomato and Jalapeño Salsa

For the most part, I make all of my own sauces, salsas and chutneys. Preservative laden store-bought varieties usually pale in comparison to the ones made in our own kitchens with fresh ingredients. Most of the ones I make are relatively easy to prepare too, requiring little time or fuss. This fiery salsa is a fine example and can be made as spicy or as mild as you please, simply by adding more or fewer jalapeños and some spices.

Very easy to make up, this salsa can also be made ahead of time as it keeps well in the refrigerator for a couple of days … or just in time for Super Bowl Sunday where it will make a great dip for nachos or many other football snacks. It's thick and chunky, with fresh heat from jalapeños and tanginess from the tomato and lime juice, and also makes a great condiment for your favorite baked or fried savories, bean cakes or vegetable burgers.

Other salsa recipes to try:

Basic Fresh Salsa

Black-Eyed Pea Salsa

Feta and Olive Salsa

On the top of the reading stack: The newspaper

Audio accompaniment: John Lee Hooker

Goat Cheese Biscuits

I'm certain one of the motives I am not vegan is creamy goat cheese, and oh yes, paneer cheese too. I adore buttery biscuits with cheese inside the blend. Surely an indulgence, every now and then comforting biscuits are in order. Darkness has engulfed the town I live in, as normal. My oven shines regardless of all of it.

More biscuits please:

Cheddar Dijon Biscuits

Buttermilk Cheddar Biscuits

Whole Wheat Buttermilk Biscuits

Skinny Masala Biscuits

On the top of the studying stack: the newspaper

Audio Accompaniment: silence

My Legume Love Affair - #79

I am here with 79th version of My Legume Love Affair, albeit a piece overdue. As many readers will recognise, this event has been going robust due to the fact that 2008. Started by way of lovable Susan of The Well Seasoned Cook, I have now been the administrator of this event considering that 2013. This month I turned into the host. Thanks to every person who took the time to proportion a recipe and continued thanks to all the other bloggers that assist to make this monthly event a success. In my opinion, you could by no means get sufficient thoughts for legumes. They are in particular a staple for vegetarians. So onto the entries.

Kuthiraivaali Kali

from Priya of Enveetu Kitchen. Priya says she normally makes this kali with moong dal and rice, however this time she used millet instead of the rice. This candy dessert is definitely a dish to celebrate with.

Beetroot Salad with Freekeh, Quinoa and Kidney Beans

courtesy of Sarah of Maison Cupcake. I've yet to try freekeh, but I just recognise I would enjoy it, specifically when mixed with kidney beans, quinoa, beets, cabbage and haloumi.

Creamy Goan Black-Eyed Pea Curry

from lovely Siri of Cooking with Siri. Black eyed peas move oh so properly with coconut milk, spices and tomatoes. I make a totally comparable version of this dish and it never fails to disappoint.

Roast Beetroot and Chickpeas with a Ginger Dressing

submitted by way of Jen of Chardonnay and Samphire. Beets are a favorite of mine, as are chickpeas, and right here they come together in a pleasing ginger dressing.

Drumstick Sambar with Seared Eggplant

is my contribution this month. Drumstick is a incredibly new vegetable to me, however I love it so, particularly in sambars with some seared eggplant to embellish this nourishing dish also proposing toor dal and tamarind to make quite a nourishing and gratifying meal.

Yellow Moong Dal and Spinach Curry

from Janet of The Taste Space. Moong dal with pleasant spices, tomatoes and vegetables is some thing not to be resisted. Comfort in a bowl for positive and simply the type of dish to warm us up throughout these bloodless days.

Dalia Chole Pulav - Broken Wheat Chickpeas Pulav

kindly submitted by Linsy of Home Cook Food. Wanting to provide you with some thing new, this pleasant chickpea dish with broken wheat, tomato and chole masala and lots of other warming spices become just right, mainly while blended with a tomato onion salad.

Moong Dal Khichdi

from Rosh of Chef Al Dente. What's now not to love approximately this mixture of moong dal, onion, tomato and heavenly spices? One pot food consisting of this aren't simplest clean to make but are especially enjoyable and nourishing.

Chocolate Habenero Black Turtle Bean Chilli

from Shaheen of Allotment2Kitchen. This exciting one pot meal incorporates chocolate, habanero chilies, dried chilies, plenty of spice, some herbs, iciness vegetables, tomatoes and sweet corn similarly to the turtle beans. This is surely a wintry weather hotter.

Chickpea Minestrone

courtesy of Supriya of Queen of my Kitchen. Another winter hotter, featuring my favourite legume, in conjunction with pasta, vegetables, tomatoes and plenty of delightful herbs.

Masoor Tonak - Whole Brown Lentils

submitted through Raksha of Raksha's Kitchen. This Goan recipe with brown lentils, coconut, tamarind, potato and lovable spicing is virtually one which should be a staple in our kitchens.

Vegan Quiche with Tofu and Besan

submitted from Johanna of Green Gourmet Giraffe. If you are not keen on eggs however need a stunning quiche with lots of vegetables entire with tofu and besan, than that is the recipe for you. Complex and pleasurable, no eggs or dairy are wished in any respect.

Barley Veggie Rainbow Salad

from Manpreet of Healthy Eats for All. This lovable salad presenting black eyed peas, barley and greens is a powerhouse of nutrients and all you would need for a balanced and satisfying meal.

Dal Makhani

from Sadhna of Herbs, Spices and Tradition. This entire black lentil curry is a classic North Indian dish with fragrant spicing and lots of protein. It is surely a fave to make in my kitchen and one in every of my husband's favorites.

Millet Peas Upma

submitted by Kp Ks of Myriad Musings. I've constantly said that millet is a grain that should appear on our tables greater regularly, and right here it shines with peas, coconut, break up dal and spices. Easy and truly an exciting meal.

Green Soup

from Kalinda of Wheat-Free, Meat-Free. Soup is always a super manner to consume your greens and here we have mung beans, green pepper, endive and cute spices and herbs. Another dish that is right for the iciness months.

Paruppu Poli

submitted by Preeti of Write Food. I've a weakness for savory Indian flat breads and this one with channa dal, a few sugar, saffron and cardamon could make sure to thrill my palate.

And this concludes the MLLA January roundup for 2015. Shaheen is kindly web hosting for February. Be positive to ship in your favorite legume recipe for the month. Details are right here.

Red Lentil, Chickpea and Millet Patties

We vegetarians don't need to give up on some classics from the meat eating days. For example, burgers. As an opportunity, do not forget the ever popular vegetable and bean burgers. I assume part of their reputation is because they are a quick strategy to feed a guest who's a vegetarian if you are not sure what to serve. In addition, many vegetarians enjoyed burgers earlier than giving up meat. I bear in mind consuming veggie burgers, the store-bought variety, quickly when I gave up meat. Partly that changed into because I became handiest simply starting to discover the rich culinary alternatives available, and veggie patties have been smooth, even though they did not surely taste all the amazing some of the time.

Once I began cooking greater and studying about global cuisines, veggie burgers were not at the menu all that a great deal. Even once I dine out, over time eating places have developed a much wider range of offerings for vegetarians, so I normally pick out something else.

However, every so often there is nothing pretty like a burger, especially whilst they may be packed full of protein and taste like those spiced up patties. There's nothing bland or uninteresting approximately those. And honestly vast, as lentils, chickpeas and millet are the shining stars. They honestly are a entire meal, even without bread.

A new favourite, these burgers might please even your maximum carnivorous friends.

It may appear to be an extended list of substances and instructions, but virtually they may be easy to make up, even if a bit time-eating. I boiled my grain and legumes the day earlier than, and fried up my veggies and spices. Stored covered inside the refrigerator overnight, all I had to do when I desired to make dinner became to feature the remaining elements, form into patties and bake for approximately 20 mins.

I did not in reality construct a burger with them even though. I served them on home made complete wheat candy potato flatbreads with salsa and chunks of avocado on the facet. Feel free to serve them with burger buns together with your preferred condiments. The patties preserve together nicely with an almost succulent texture, so that they could paintings well served like that.

Other patties to experience from Lisa's Vegetarian Kitchen:

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

Quinoa Goat Cheese and Parmesan Cakes

Chickpea Pumpkin Burgers

Chickpea Quinoa Vegetable Burgers