Greek-Style Rice with Sun-Dried Tomatoes and Fresh Basil

Delicious on its personal or with a little butter and salt, rice in reality does not commonly need a good deal adornment. But dressing it as much as go along with a special meal can be a further attractive supplement to the dinner. This Greek-fashion rice dish, dressed up with some tangy solar-dried tomatoes, fresh basil and a piece of spice is virtually quite sincere to prepare, and that may be a bonus too. If you wish to make it vegan or just add a slightly exclusive twist, than use a few vegan Parmesan cheese (recipe indexed underneath) as opposed to dairy primarily based Parmesan. You will probably have more vegan Parmesan left in case you follow the portions I even have indexed, but I encourage you to make even greater, because it continues properly within the refrigerator in a covered field for numerous weeks. I like it so much, I discover myself eating some spoonfuls simply as it's far before it even goes right into a dish.

Appearing with a tasty Greek-style cauliflower gratin with Feta and olives and a Greek lentil soup, everything you want is there for one excellent feast of a meal that might not soon be forgotten. If you do not desire to make the gratin, then perhaps recollect my classic Greek Salad.

Other rice dishes you can experience from Lisa's Kitchen:

Basmati Rice Spiked with Chickpea Flour Dumplings

Greek-Style Lemon Rice

Green Tea & Curry Rice

Miso Mushroom Risotto

On the top of the reading stack:

Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes

BBQ Cauliflower "Steaks"

I had some leftover homemade barbecue sauce from a batch that I made to go along with some baked kidney bean and rice balls. And since I had my eye on these scrumptious looking cauliflower "steaks" ever since I received a copy of Fuss-Free Vegan by Sam Turnbull, I had just enough barbecue sauce left to try them. I'm glad that I did! They are truly addictive. Roasted in a flour and cornmeal batter to give the "steaks" a lightly crunchy texture and then brushed with the barbecue sauce, they rather reminded me of the roasted cauliflower bites with sriracha sauce that I am especially fond of, serving them up on more than one occasion. If you wish, you can make this recipe by cutting the cauliflower into smaller bites, rather than the large pieces that I tried and quite enjoyed. Either way, you are in for a treat. They are surprising filling and can be served as an appetizer, especially if cut into smaller bites, or as a side for any number of meals.

Other appetizers to enjoy from Lisa's Kitchen:

Coleslaw Bites with Jalapeño Dip

Potato Patties Stuffed with Spiced Green Peas

Baked Mini Vegetable Chickpea Samosas

Herbed Marinated Mushrooms

Cashew Sour Cream {Vegan}

While it may be real that there's no actual replacement for dairy-based totally sour cream, I would argue that this cashew sauce is simply as enjoyable, and perhaps even higher that real sour cream. I had made chickpeas in a tomato and tamarind gravy with spices from my data that became rather thick ? Nearly like a chutney ? And fluffy jasmine rice, and after the first night of enjoying it, I determined I desired to mix the two in a wrap.

I thought a few type of cream or sauce could properly raise the flavors of the wrap. My original notion changed into bitter cream, but I did not have any accessible, and as nuts often make a terrific replacement for many sauces and dips which are frequently dairy-based totally, I made a tangy cashew, lemon and vinegar cream sauce that isn't always handiest filled with protein, however additionally very smooth to make. Just toss the whole lot inside the blender, whiz it up, and it is prepared. It maintains properly within the fridge for up to 2 weeks in a nicely-sealed container. I am sure it'd be a adorable topping for chili and other dishes in which you may need a dollop of sauce or thick cream, and truly an accompaniment for other wraps. I revel in serving my preferred refried beans in a wrap, and this "bitter cream" would be simply the thing for topping the ones wraps off too, along side a little hot sauce possibly. Consider tossing this with a lot of vegetables for a nourishing and filling salad.

Other sauces you could enjoy from Lisa's Kitchen:

Chunky Cashew Tamarind Chutney

Cashew Cheese Sauce

Velvety South Indian Tomato Chutney

Mushroom Marinara Sauce with Fresh Herbs

Spicy Mushroom Curry

Mushrooms are truely certainly one of my preferred foods, and surely, I could eat them ordinary. They can be included into lots of dishes inclusive of soups, stews, casseroles, pizzas, pasta dishes, bean and grain curries, sauces, or served up as an appetizer or a shining side dish with grains with little or no adornment. If I am in a hurry, frequently I in reality saut? Plump mushrooms with some herbs and spices and every so often balsamic vinegar over a reasonably excessive heat so the mushrooms have a pleasant seared first-class. The opportunities are as endless because the creativeness of the cook.

One of my favored methods to make mushrooms right into a side dish is to spice them up so they're fiery hot. This is another brief way to prepare them to serve up alongside Indian dishes or different mains that require a few more finesse and taste. Adjust the heat consistent with your alternatives, of path. Not anyone can cope with a number of warmth, mainly if unaccustomed to spice combining and consumption of warm dishes on a ordinary foundation, or make it even spicier in case you please. Remember, you could serve with a side of yogurt to chill and mood the heat.

This recipe is a slight variant on one that I were making for many years. I've used fresh button mushrooms, along with a few dried shiitakes. Use any form of mushroom you choice. Sometimes I upload solar-dried tomatoes for extra tanginess to supplement the acidity of the lemon juice, which I recollect a need to here. I served this over a baked potato for a fulfilling side to fill out a meal and due to the fact I desired an additional vegetable issue for my dinner. If decide on, you could mash up a potato with a few butter and some heavy cream or a piece of oil and almond milk if you need to preserve it vegan, and serve the mushroom curry over pinnacle of the mash. Personally, I can without difficulty simply devour it as a aspect, simply as is, right out of the pan. Add more liquid to the pan if you want to make the curry with extra moisture rather than a dry one like I gift right here.

Other dishes featuring mushrooms to enjoy from Lisa's kitchen:

Spicy Mushroom Green Pea Curry (Mushroom Masala)

Hearty Mushroom and Barley Soup

Kashmiri Chickpeas with Mushrooms

Mushroom Green Pea Curry in a Creamy Cashew Sauce with Onion and Parsley

Indian Yellow Split Pea Curry with Tomatoes and Spices (Matar Dal)

As much as I experience cooking, although it's just my husband and I dwelling right here (and two cats, however they devour from a bag of instead expensive kibbles, and my nice buddy who comes over as soon as a week to share dinner with a healthy urge for food, but not for the cat meals), it's sufficient some weeks simply to hold up with dinner and I attempt to make sufficient so that my husband has meals to take to work. I do now not want him shopping for crap from his place of work because the alternatives there are less than best. So, I typically make a more complicated meal on the weekend, and all through the week I move for faster alternatives that usually rent staples I actually have accessible. As I continually say, simplicity want now not be dull and it could be downright scrumptious, in particular if served up with a vegetable facet and some rice or flat breads.

This break up pea curry comes collectively in rarely any time at all, with little training. It's a dry curry and is good for serving over a warm mattress of clean cooked rice. Of direction, you may upload greater water in case you prefer, resulting in a soupier dish, however this model is one this is in no way a disappointment. For moderate variant, use black-eyed peas as a substitute. You virtually may not need to growth the soaking time, as black-eyed peas are excellent if you do no longer cook them until they're falling apart.

Other cut up dal dishes to experience from Lisa's Kitchen:

Indian-Style Split Pea Soup with Cornmeal Dumplings

Ash-e Anar (Persian Split Pea and Pomegranate Soup)

Split Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms

Lime-Flavored Rice with Roasted Yellow Split Peas

On the pinnacle of the reading stack: Warlight: A novel

Sun-Dried Tomato and Herb Biscuits

For many years now, I have been fondly referred to as the biscuit queen. After much practice with many types of flours, combinations and techniques, I seem to have essentially mastered the art of quick breads. These ones from Blissful Basil caught my eye because they were vegan and included oat flour along with some of my favorite herbs. I also could not resist the idea of sun-dried tomatoes and I assure you they are a staple in my kitchen because one never knows when the urge might hit me to include some in a dish. The sun-dried tomatoes really gave these easy biscuits an extra boost of tangy flavor along with the underlying hint of dried herbs present. Slightly crispy on the outside and flaky soft inside, serve them for breakfast or alongside soups, pasta, curries or any other dinner that just cries out for some bread on the side.

I made my personal oat flour for the recipe as it takes little time at all and it's miles a piece coarser than store-sold versions. As I enjoy little bites, I suppose subsequent time I would possibly reduce them into smaller rounds and modify the baking time thus.

Other scones and biscuits you can revel in from Lisa's Kitchen:

Goat Cheese Biscuits

Skinny Masala Biscuits

Indian-Style Spicy Cheese Scones

Herbed Sour Cream and Yogurt Mini Biscuits

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Quinoa with Sautéed Mushrooms and Sun-Dried Tomatoes

I enjoy coming up with new creations, especially when they are as straightforward and tempting as this side quinoa and mushroom dish that I made to go along with some baked chickpea falafel. It's not only an attractive and filling side with a delightful nuttiness from the quinoa, earthiness from the mushrooms and some tanginess and zest from the sun-dried tomatoes and lemon juice, complete with a satisfying array of spices, the addition of quinoa also provided the meal with an extra boost of protein and nutrients. I happened to have some fresh mushrooms on hand that I meant to use, and before they lost their freshness, wanted to include those — besides, I could eat mushrooms everyday and a wasted mushroom is an abomination. As for dried mushrooms and sun-dried tomatoes, they are always a staple in my kitchen.

Though cooked and eaten much like many other grains, technically quinoa is not a grain but rather a seed harvested from a tall leafy plant that's a relative of spinach, beets and chard. It is often referred to as a superfood because quinoa is a complete protein source because it contains all of the amino acids. In fact, it is higher in protein than many grains. It provides a number of important antioxidants and minerals. In addition, it is an excellent source of fiber and is gluten-free and that's a bonus for those with a gluten intolerance. And this nutty grain is not only good for you, it's a perfect side, can be incorporated into soups and salads, and made into porridge, making for an extremely healthy breakfast, especially if topped with fresh or dried fruit. Quinoa is quite versatile indeed, and can even be served as a satisfying main or unique appetizer.

Other quinoa recipes to enjoy from Lisa's Vegetarian Kitchen:

Baked Quinoa Balls with Peanut Dipping Sauce

Baked Quinoa Falafel Bites

Chickpea Quinoa Vegetable Burgers

Grape Leaf Pie with Herbs, Yogurt and Quinoa