10 Most Popular Recipes in 2014

Top 10 lists appear to be all of the issue at the stop of each yr, so I idea it is probably a laugh to peer what the ten most famous recipes I've put up this past yr were. Not as smooth as I idea it would be, but after stumbling round in Google Analytics for a while ? Does everybody else find this device as unintuitive as I do? ? I sooner or later figured it out.

It's clean for me to look firsthand which recipes my husband, pals and own family enjoyed the most over the yr, but it has been very interesting to discover which recipes have resonated the most with my readers and followers. Some I could have predicted ? My baked quinoa falafel bites were probable my personal favorite recipe of the yr, and my saag aloo (or potato and spinach curry) is actually a brand new traditional. The range of meals which you appear to have loved this past year from my weblog suggests me that I need to stay diverse in my personal kitchen ? An clean component for me to aspire to considering I usually like to attempt my hand at all forms of different substances, strategies and cuisines. So I desire that you'll experience my recipes for this coming year as nicely.

Before sharing my top 10 most popular recipes of 2014, I thought it would also be amusing to percentage with you my own favourite components of the beyond yr.

1. Za'atar I was entranced with this popular Middle Eastern herb and sesame seed blend from the first taste. Tangy, zesty and salty, za'atar bursts with such flavor that it really isn't just an ingredient but a star in itself. In fact, it is usually eaten almost on its own, with bread dipped into some good olive oil and a plate of za'atar. It's delicious sprinkled on fresh tomato slices or hard-boiled eggs, and a great ingredient to add to simple oil or yogurt dressings. It's also ridiculously easy to make at home. Coincidentally, Canada's national newspaper also called it the top ingredient of 2014.

2. Eggplant I never used to think I really cared for eggplant at all, until I was given charge of a giant homegrown one by my Dad a couple of years ago. Challenged to cook with it for almost the first time, I did a simple breading and broiling of some eggplant slices and was instantly hooked on the vegetable. Prepared, gently cooked and seasoned properly, eggplant has a delicate and slightly nutty and buttery flavor and adds a terrific contrast in texture in curries, chilies, and many other kinds of dishes. Since that first experiment, eggplant has featured more and more often in my cooking over the past year, and there will be more to come in 2015. I also plan to explore some of the exotic Asian varieties soon.

3. Coconut Coconut oil, coconut milk, coconut sugar, coconut water … in short, almost anything made from coconuts. I've been treated to some generous samples of all kinds of coconut products in the past year, and I've come to appreciate the health benefits of coconuts and the versatility of ingredients made from coconuts. Coconut oil has a relatively high smoking point that makes it excellent for frying, imparting a mild coconut flavor and fragrance to curries and Asian style soups, but it also solidifies at relatively warm temperatures making it an ideal ingredient for raw treats. I've pretty much abandoned brown sugar in my pantry for unrefined coconut sugar, and coconut milk adds a lovely creaminess to any soup or stew that would ordinarily call for milk or cream, so it's great for vegans too. This year I plan to find out how I can use coconut flour.

4. Peanut Butter and Tahini My husband often has to run out of the house in the morning without time for a proper breakfast, so I like to have quick and easy things like muffins ready for him to grab and go. This past year I've been getting more and more into the idea of preparing raw foods in ready-to-eat packages for him instead. Actually, I like having them around for myself too! Having no-bake foods is easy, yes, but preserving the goodness of raw ingredients without processing or cooking means that he's getting even more of the energy that these ingredients can provide. Nuts, seeds and dried fruit are the basic building blocks of raw treats, but nothing makes raw treats tastier and easier than protein-rich natural peanut butter … or tahini, which is basically what is used in the Middle East in place of peanut butter. Who doesn't love these ingredients?

Check out these and other recipe ideas on

Top 10 Recipes of 2014

1. Peanut Butter Rice

It's a bit of a surprise to me that the maximum popular recipe I've posted this yr has been this peanut butter rice with best four components ? One among that's water! But however, we all like actually easy ideas for livening up the ones plain everyday dinner facets that we so regularly have a tendency to forget, and cooking delicate buttery basmati rice with peanut butter makes for an clean and delicious accompaniment for spicy mains.

2. Baked Quinoa Falafel Bites

On the opposite hand, the recognition of this recipe isn't any wonder to me, as it became surely certainly one of my favourite meals of the year. Baked to a crispy golden-brown with quinoa rather than chickpeas, those are lighter than traditional falafels. And in a tiny bite-size ball, they are best to have around as hors d'oeuvres or snacks or just as a cute light meal, which I did several times this 12 months served with a simple tangy lemon, tahini and yogurt sauce.

3. Saag Aloo

Over the years I've recreated ? Or improved upon ? The various famous vegetarian dishes located in Indian restaurants, but for some cause it wasn't until this beyond year that I positioned my hand to the the potato and spinach curry known as saag aloo that is one of the maximum famous North Indian vegetable dishes around the arena. Potatoes are baked and then pan-fried until golden, then simmered with fragrant spices, lemon, tomato and sparkling spinach to create a curry you will need to consume time and again.

Four. Aloo Gobi with Chickpeas

On the opposite hand, I've absolutely made the conventional North Indian potato and cauliflower curry known as aloo gobi numerous instances over time. But this yr I determined to fill it out with a few soft buttery chickpeas to make the curry a entire meal in itself. I do not know why I hadn't thought of it earlier than, but it grew to become out that lots of you thought it turned into an excellent concept too.

5. Baked Falafel with Lemon Tahini Sauce

This was the recipe that brought about the baked quinoa falafel bites later inside the yr. I'd always enjoyed falafels at Middle Eastern restaurants, but I wasn't enamored with the idea of frying them at home, so I got here up with a baked model that become simply as delicious ? Even extra delicious crammed in pitas and served with diced pickles and tomatoes and that excellent lemon, tahini and yogurt sauce.

6. Thai Red Curry Vegetable Soup

Over the beyond couple of years I've emerge as greater acquainted with ? And adept at ? Thai cooking. Thai curry pastes have such particular tastes and aromas, and so easy to make at home, that I typically have a couple of jars accessible to thrown into a short Thai curry. Although tomatoes aren't pretty conventional Thai elements, I got here up with this Thai-fashion "cream of tomato" soup with crimson curry paste and coconut milk and loaded with vegetables.

7. Raw Peanut Butter Cookies

This was the yr that I in reality got into wholesome raw, no-bake treats ? Not to keep time, although this is really a plus, but to hold the goodness of raw ingredients. The maximum famous of all ? And who doesn't like a peanut butter cookie ? Were these smooth, moist, smooth and chewy no-bake peanut butter cookies sweetened with dried fruit. Nothing to experience responsible approximately.

8. Spicy Chickpeas in a Tomato Coconut Sauce

This is the sort of Indian curry I can devour each week ? Easy, colourful, nourishing and delicious. What makes this chickpea and spinach curry a go-to dinner is the addition of coconut milk to the tomatoes to make the sauce a creamy aromatic satisfaction.

Nine. Chickpea Quinoa Vegetable Burgers

This is probably now my very own signature vegetarian burger. Chickpeas, quinoa and fresh vegetables blended into an all-in-one perfect spiced veggie burger served in pita breads with a zesty tomato chutney and pickles made for a dinner that my husband and I lower back to numerous instances during the yr.

10. Beet, Lentil and Vegetable Soup

There's not anything like a bowl of selfmade vegetable soup to comfort the soul and the frame in cold climate, and the traditional flavors of wintry weather root veggies like beets, potatoes and carrots simmered with a bit dried herbs and a dash of paprika with earthy inexperienced lentils did just the trick this beyond frigid spring. It changed into as easy to make as it was hearty, nourishing and warming.

Spicy Portobello Mushroom Chili

It would possibly seem ordinary to name this chili, as it consists of neither meat nor beans. Nevertheless, the portobellos add a meaty texture to this highly spiced dish that is paying homage to conventional chilies. The mushrooms are simmered in a rich and spicy tomato base, in conjunction with some purple bell pepper, resulting in a comforting dish in an effort to warmness you up and satisfy any cravings for spiced up meals. Needless to mention, mushroom enthusiasts like myself with also get their fungus restoration. I served this along some candy potato fries, but it would be quite true with brown or white rice too. To fill it out similarly, serve with a leafy inexperienced salad at the side.

Other chili recipes from Lisa's Vegetarian Kitchen:

Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili

Black Bean Chili with Mushrooms and Toasted Spices

Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce

One of the reasons, among many, that I don't have a tendency to consume out or carry in is because the food that I make in my very own kitchen is not best greater low cost, however also much greater exciting and nourishing than maximum of the restaurant services available. Take this vegan version of a Mexican classic ? The burrito. Wraps are among my favored comfort foods. When you make them at domestic, you could manage the excellent and quantity of components that get all wrapped up.

In this example, you may not miss the cheese as it's flawlessly balanced, packed full of protein, and pretty pleasant with a lingering sensation of spice. The inclusion of nutritional yeast as part of the sauce provides flavor and texture that is very much like cheese. One of my dining partners become alternatively surprised once I advised him that the meal changed into vegan, with none cheese, soy or otherwise. It's that true and the meal were given rave opinions. I served it up with some baked candy potato fries and a selfmade tomato salsa.

I adapted the recipe from The Oh She Glows Cookbook by Angela Liddon. A fairly recent acquisition of mine, I've only recently started cooking from this creative and innovative vegan cookbook that certainly proves vegan meals and treats never need be boring or lacking in substance. This burrito is a pleasing example. I pretty much stuck with the original recipe, but I did add some black beans for additional protein and texture and spiced it up a bit. I've been following Angela's blog for a while now and when I heard about her cookbook, I just knew that I would have to make space on my shelf. I'm glad I did.

This was at the menu with highly spiced sweet potato fries at the aspect and jalape?O salsa.

More burrito recipes to revel in:

Pinto Bean and Avocado Burrito

Jalape?O Breakfast Burritos

Chipotle Black Bean, Millet and Quinoa Burritos

Easy Egg Curry with Urad Dal and Tamarind

Eggs do not feature all that often on my menus, however after they do, I enjoy spicing them up. My brand new egg curry turned into served up for a light dinner after I desired some thing protein-packed however now not extraordinarily time ingesting. Hard-boiled eggs are right here served smothered in a highly spiced and tangy tamarind-based totally tomato sauce with urad dal. The addition of tamarind adds a pleasing sweetness to the curry, with texture from the urad dal and a few zestiness from the tomato.

The elements may be prepped whilst the eggs are boiling. Once the sauce has thickened, the eggs are folded in, warmed and served up in hardly anytime at all. If preferred, serve some rice on the facet.

Other egg curries to attempt from my kitchen:

South Indian Egg Curry

Goan Egg Curry with Tamarind and Coconut

Egg Masala Curry in a Spicy Tomato Gravy

Shahi Egg Curry

My Legume Love Affair #79 - January 2015

I am glad once again to be web hosting My Legume Love Affair, an occasion celebrating the ever popular legume that so shines in our meals. Thanks to dear Susan of The Well Seasoned Cook, who is the brainchild in the back of this occasion. She passed the baton to me and thanks to all the other bloggers who keep the engine rolling with their creativity and aid. Here we are into 2015 ? Legumes are never boring and offer happiness and essential protein in our diets.

To share within the legume love affair, all you need to do is:

Prepare a vegetarian dish targeted on legumes. Link back to this declaration, my weblog and also Susan's weblog, as she changed into the original founder of the occasion. Share your advent the use of the linky device at the end of this put up by the quit of the month. Use of the lovely brand, designed by Susan, is non-compulsory, but favored.

Because I very own and maintain a vegetarian cooking web page, most effective entries which might be freed from meat, chicken and seafood can be usual. Please handiest one submission consistent with month, in step with blogger. Recipes from your information will be common if reposted and updated. You may additionally put up your recipe to other activities, however please take a look at to look if the ones hosts have restrictions.

For your dish to be protected inside the roundup, it must incorporate extra than just a few tablespoons of legumes. The slight exception to this are legumes such as fenugreek or tamarind that generally are used in smaller quantities. Fresh or dried beans, lentils, pulses, and the now and again safe to eat pods that contain those seeds, and spinoff products such as tofu or besan, along with fenugreek, carob, and peanuts are all appropriate. The opportunities are infinite. Please simply ensure that your shining component is in truth a member of the legume own family. All types of cuisines and courses are welcome, as long as the potent legume is the key component.

Thanks for your concept and participation. I am searching out hosts for 2015. Send me an e mail at legume.Lisa AT gmail DOT com or go away a comment on this submit if you would like to host.

Avocado Blackberry Smoothie

The holidays are often a time of indulgence. Larger meals and more chocolates. Once the festivities are over, a lot of us turn to healthier and cleansing answers for meals. Smoothies are always a good preference to begin the day, specially while creamy avocado and berries take the shining role, as they do here along side banana, almond milk and hemp seeds. In addition, not most effective is that this smoothie packed with nourishment, but it takes rarely whenever at all to whiz up. If you want your smoothies sweeter, virtually add more honey.

Other smoothie recipes to attempt:

Beet and Top Green Smoothie with Apple, Orange and Ginger

Frozen Mango Lime Lassi

Pomegranate & Blueberry Oat Smoothie

On the top of the reading stack: Delicious Mornings: Comforting Breakfasts Baked from Scratch

Audio Accompaniment: Chantal Acda

Drumstick Sambar with Seared Eggplant

When I first commenced cooking Indian food, maximum of my dishes were inspired from conventional north Indian cuisine. As I have become greater snug with spicing and my curiosity elevated, southern Indian creations soon became a passion. Sambars are a signature part of south Indian eating, commonly serving as the first path of the meal along with rice, followed up by using a brothy rasam and other veggies dishes, inclusive of poriyals. These thick soup-like creations may be made with any quantity of veggies and are generally served with rice and other accompaniments. But sambars are giant sufficient to function the principle path of a meal, mainly whilst served with rice and a few Indian flat breads.

Drumstick features in this sambar. This is best the second one time I actually have cooked with this vegetable ? The primary time it starred in a vegetable coconut sambar, however I'm already a fan. A long skinny inexperienced pod, they may be typically utilized in Indian delicacies, often featuring in sambars as they do here.

The flavor and texture of drumsticks is pretty precise. If viable, it's far quality to discover immature drumsticks as they have a tendency to be even woodier and more fibrous the older they are. As it's miles, maximum of the skin is eliminated before cooking and they are sliced into portions earlier than cooking as it's miles the gentle pulpy interior that makes the vegetable so fun to consume. They're also pretty nourishing as sources of calcium, iron, phosphorus and vitamins and used for use to treat malnutrition in Asia.

Drumsticks can be discovered at Asian and Indian grocery stores. Look for the smoothest pods you may find. If you can not find drumsticks you may use any vegetable that you have available, together with carrots, green beans, radish, asparagus or candy potato. This dish might nonetheless be scrumptious, but I might noticeably recommend the seared eggplant even though no longer using drumstick. It provides a completely unique final cute texture and contact.

You also can without problems locate prepared sambar powders at Indian grocers, however it's easy to make at home too.

Other sambar recipes from Lisa's Vegetarian Kitchen to relish:

Butternut Squash Sambar

Tamarind Sambar

Black-Eyed Pea and Mung Bean Sambar

Bitter Melon (Bitter Gourd) Sambar

On the pinnacle of the analyzing stack: browsing the cabinets

Audio Accompaniment: candy silence