Savory Sage Green and Yellow Split Pea Rice Patties with Apple Chia Seed Compote

This recipe was presented in the book from which I adapted it as a breakfast or brunch recipe, but I decided that I would like to serve these fresh sweet and savory herbed split pea patties with apple compote for dinner instead. The compote is sweet of course but does not overwhelm the fresh savoriness of the patties. I enjoy little bites, and especially patties that are relatively easy to prepare, especially when they are baked. No need to fry these in batches, and baking cuts down on not only time and cleaning but excess oil too.

I am now not conversant in cooking with sage, that's the main herb used to accompany the cut up peas in the patties, so I wasn't certain what to suppose beforehand. But I attempted the combination a few times to modify for seasoning, and turned into overjoyed with the result, as had been my eating partners.

To go along with the patties, further to the compote, I made a mild inexperienced salad with arugula, watercress and microgreens dressed with a few olive oil, white balsamic vinegar, a sprint of nutritional yeast, a teaspoon of Dijon mustard, lemon juice, finely chopped shallots, sprinkles of sea salt and black pepper, and a few red pepper flakes and dried oregano. Adjust the portions of this pleasant dressing as preferred. You can serve the salad on the aspect if desired and spoon some compote at the plate below every serving of patties. Alternately, serve the patties over the dressed salad greens and serve the compote at the side to apply as a topping for the patties. Either manner, this is a protein and fiber packed meal that is a deal with and a satisfaction to the taste buds.

Note: To make this recipe, I organized my personal oat flour, that is simply quite smooth to do. Simply integrate complete oats in a meals processor and mix until the oats have the consistency of a barely coarse flour. It continues nicely in a blanketed box within the refrigerator to have reachable for other recipes.

Other patties to revel in from Lisa's Kitchen:

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

Tempeh-Miso Breakfast Patties

Quinoa Potato Patties

Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

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Audio Accompaniment: Biosphere - "Departed Glories"

Opened-Faced Sandwich with Creamy Coconut Mushrooms and Sun-Dried Tomatoes

Mushrooms. I simply can't appear to get sufficient of them ? Dried, sparkling, of any variety ? As I am wont to say, I've in no way met an safe to eat mushroom I did not like. This time they served as an accompaniment to dinner over toasted crusty bread, however those open-faced sandwiches might additionally make for a nice gratifying lunch or appetizer. Because those are definitely less complicated and maximum exceptional whilst eaten with a knife and fork, they're first-rate served over small slices of bread, along with from a baguette, if serving as hors d'oeuvres. You can be sure they will be a crowd-pleaser.

I enjoy smaller and lighter food while the weather gets hotter. Depending on how hot it's far, one does no longer always experience like soaring over a warm range. Filling, with masses of flavor from the earthy seared mushrooms, tart sun-dried tomatoes, spices and herbs, all simmered with creamy coconut milk and than spooned over nicely toasted crusty bread ? That is just the kind of mild meal I enjoy. Serve at the side of a few gently dressed veggies, a scattering of olives and different preferred little bites for a light meal that could truely bring about a craving for any other serving.

Other wraps, burgers and sandwiches to experience from Lisa's Vegetarian Kitchen:

Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto

Pinto Bean and Avocado Burritos

Chickpea Quinoa Vegetable Wraps

Spiced Chickpea Cakes with Red Onion and Cilantro Salad

Spicy Creamy Tomato Soup with Cashew Cream {Vegan}

I by no means used to enjoy tomato soup, or at least I failed to till I beginning making my own. As a toddler, the simplest publicity I needed to tomato soup was the salty canned versions that always lacked flavor and one way or the other tasted like the tin it turned into dumped from. Likewise, I in no way have, and likely by no means will, like canned tomato juice ? And that would appear unusual as I adore tomatoes and that they discern in so lots of my meals. My problem with tomato juice is that is tastes chalky and salty. And as for canned soup, the best type I could ever definitely eat become vegetable soup, but once more substandard except it's home made with care.

If one exams my blog archive, you will see lots of varieties of tomato soup, some such as normally tomatoes, spices and herbs, and different with the addition of vegetables and legumes. I commonly use clean tomatoes, but now and again in a pinch I will use canned tomatoes, so long as they are free of any brought salt. I'm not sure if I may want to pick a fave at this point this is specifically tomato-based, because for a while I turned into smitten with a cream of tomato soup with clean basil with coconut milk and mild spices. Then I got here up with this spicier version that doesn't consist of clean basil, however is quite vibrant, flavorful and also very creamy. I'm not sure that I have a fave anymore, and I would advocate both of those to folks that enjoy a terrific bowl of tomato soup.

As for tomato juice, the best manner I have ever observed I loved it changed into after I used it for a tomato corn chowder that I tried to recreate from a nearby eating place.

Other soups to experience from Lisa's Kitchen:

Urad Dal Tomato Soup

Tomato Tamarind Soup (Rasam)

Creamy Roasted Tomato Soup with Pinto Beans and Roasted Garlic and Herbs

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

Tomato Soup with Polenta Croutons and Chive Oil

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Gujarati Black Chickpea Curry

A smaller and dark-skinned cousin of chickpeas, black chickpeas have a denser texture and more potent, earthier aroma and flavor. Black chickpeas have to be soaked for as a minimum 12 hours earlier than cooking. Black chickpeas are cooked with other strong flavors and featured in thick and hearty curries. The vital issue is to make sure they are boiled nicely till tender. They have a tendency to take longer than yellow chickpeas. I do not devour them very often, and I'm no longer sure why, because they are very enjoyable with a pleasing texture.

From Jagruti, we examine that this is a traditional curry recipe of Gujrat. It is made without onion or garlic and has sweet, tangy flavours from the addition of tamarind and tomato and it is excellent and spicy too, without being overpowering. It's additionally dairy-loose, excessive in fiber, and is going especially properly with Indian flatbreads, together with roti, and a few steaming warm basmati rice. It's additionally smooth to put together with staples you in all likelihood have handy if you have a well-stocked pantry as I do.

Other recipes presenting black chickpeas from Lisa's Vegetarian Kitchen:

Chickpeas, Kidney Beans and Lentils with a Spicy Tomato Sauce

Black and Yellow Chickpeas in a Sweet and Spicy Sauce

Black and Yellow Chickpeas with a Coconut Chili Sauce

Black Chickpeas with Roasted Coconut and Fragrant Spices

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Greek Sesame Tahini Cake with Spelt and Mixed Dried Fruits

I learned the basics of baking by watching and helping my mom in the kitchen as a child. While this was certainly a good introduction, I still used to pretty much follow baking recipes religiously when I started on my own. But now I take liberties and have even adjusted classic desserts containing eggs and dairy to ones that are suitable for vegans, with great success. This tahini cake — altered from Maria Speck's recipe — might now be my favorite vegan cake, next that is to my a classic olive oil almond cake.

Subtly sweet, wet and with a myriad of flavors from macerated dried culmination, vanilla, lemon juice, tahini and sesame seeds and likened by using my fine pal to a halva cake, that description suits the bill just quality, especially as he did not recognize quite what to expect when I instructed him what I became serving up. This was enjoyed for dessert, but it also makes for a completely gratifying breakfast or with a favorite cup of tea or coffee as an afternoon treat. A bonus is this is it smooth to put together and you don't want an electric powered mixer ? Just a couple of bowls, spoons and measuring implements.

Maria Speck additionally tells us that this cake is even better the day after it is made and I could simply agree. It will preserve for a great few days if tightly covered and ignored at room temperature.

Other vegan baked items to experience from Lisa's Vegetarian Kitchen:

Gluten-Free Vegan Gingerbread Muffins

Vegan Morning Glory Muffins

Classic Cornbread

Chocolate Cake with Chocolate Filling and Ganache

On the pinnacle of the studying stack: Masala Mamas: Recipes and tales from Indian women changing their groups thru food and love

Punjabi Chole Masala (Chana Masala)

Chana and chole mean chickpeas, and a masala is a blend of spices in powder or paste form. Chole masala and chana masala then are the same kind of dish, but there are many different variations depending on the region of northern India and the choice of spices. One thing that all chole masalas have is a spicy and tangy sauce made almost always with onions and tomatoes. I've showcased several versions of chana masala on my blog, but I always enjoy playing around with different variations.

This version is quite rich despite the lack of any ghee or cream, and it's aromatic and spicy besides, but as always feel free to adjust the spicing according to your taste or tolerance. A tea bag added to the chickpeas while they cook lends a depth of flavor to the dish and, depending on the type of tea used, it can add a delightful fragrant aroma and just possibly a touch of smoky flavor too — but mainly it is used to darken the color of the chole masala. Feel free to omit it as the real flavor and beauty of the dish comes from the homemade spice blend and other spices that are added to the simmering gravy along with the tomato.

This dish goes well with steaming hot fresh cooked basmati rice and Indian flat breads. I made homemade poori breads to go along with the chole masala, which I have yet to perfect as I had hoped they would come out puffier, but they were nonetheless delicious and it was my first attempt at making them. I have made numerous other homemade Indian flat breads in the past with great success and was inspired to try something a bit different.

At any rate though, this version of chole masala is a definite winner!

Other Indian classics to enjoy from Lisa's Vegetarian Kitchen:

Saag Aloo (Spinach and Potato Curry)

Chana Palak (Spicy Chickpeas and Spinach)

Aloo Gobi (Curried Cauliflower and Potatoes)

Butter Paneer Masala (Cheese Cubes Smothered in a Spicy Tomato Gravy)

Kidney Bean Curry (Rajma)

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Luxuriously Thick Spicy Tomato Chutney

It is rare that I ever buy chutney, tomato sauce or salsa, for the reason that they may be very smooth to put together at home and plenty fresher with no undesirable ingredients besides. For instance, this thick and luscious spicy Indian tomato chutney is simply simmered for approximately 20 mins, and it's so darn smooth to make and totally worth the small effort placing it collectively. A bonus is that it continues in a properly-sealed jar within the refrigerator for as a minimum a week and is made with staples you probably have reachable for your kitchen.

Next time I would possibly just upload some solar-dried tomatoes for some greater tangy and zesty flavor. I like a spicy chutney but experience free to regulate the spicing and number of chilies consistent with your very own taste and tolerance for heat. I served this chutney up with some curried quinoa and wild rice savory cakes and a few tortilla chips. This chutney will paintings with any savory calling for a tomato based chutney, and it is just like a thick tomato sauce or salsa, so bear in mind this your go-to clean-to-put together sauce or salsa for something you need to add some more zesty kick to with a delightful fresh tomato flavor.

Chutneys are the south Asian version of sauces. They are commonly made with fruit or veggies, often with sugar and vinegar, and simmered down for a thick consistency. They are basically very similar to a salsa, though salsas aren't vital cooked and usually do no longer incorporate any sugar. Sugar is brought to chutneys to stability the acidity of the vinegar, and I used a small amount of coconut sugar although you may use brown sugar alternatively.

Other chutneys to enjoy from Lisa's Kitchen:

Classic Tamarind Chutney

Fresh Tomato Chutney

Velvety South Indian Tomato Chutney

Green Mango Coconut Chutney