Mor Kali (Savory Fried Rice Flour Buttermilk Porridge)

Mor Kali is a traditional South Indian dish that comes together in infrequently any time in any respect. No cutting required. It's delicious served simply as is while cut into squares and makes for a healthy and easy breakfast. It can also be served for lunch, as a snack or facet dish. Somewhat gooey and tangy, the spices truly kick up the taste here. It alternatively reminded me of a hard and fast porridge or mashed potatoes, though this is really quite a completely unique dish. I've made it before, but this time I did extra studies and it got here out better than the primary time I made it. Traditionally, it is made with buttermilk, but I used full fat yogurt instead.

Homemade Baked Chickpea Falafel

Falafel is a traditional Middle Eastern street food that is popular in the West too. I've never found that restaurants in my city offering falafel satisfy my craving for these little bites, so what to do except make my own. Typically deep-fried and sometimes made with chickpeas that have been soaked for at least 12 hours but that aren't cooked before using, I always prefer cooking my chickpeas. I bake them rather than frying for a healthier alternative. They really are easy to make. All you need is a food processor, a baking sheet, and a bit of patience shaping them into little balls of goodness. They are not as crispy as the deep-fried version, but I really prefer the texture and goodness of baked falafel without all the grease and fuss. I also like to spice mine up for extra flavor.

Falafel may be served as an appetizer along with the lemon tahini sauce that I consider essential to the falafel experience. Or serve as part of a meal, with some lemon tahini sauce, flat breads if you please, a side salad and cooked grain, such as quinoa or rice.

Other falafel recipes to enjoy from Lisa's Kitchen:

Baked Quinoa Falafel Bites

Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce

Sweet Potato Falafel

Baked Pumpkin Falafel with Tahini Lemon Sauce

On the top of the reading stack:

August 1914: A Novel: The Red Wheel I by Solzhenitsyn

Chia Muffins {Vegan}

Muffins are a tremendous manner to begin the day, particularly if you are in a rush and need to get out the door quick. They also can be a wholesome and enjoyable between-meal snack. These cakes comprise little or no sugar further to coconut, the goodness of chia seeds ? That also provides a pleasing texture ? And tangy lemon. Even if you aren't a baker, cakes are sincerely foolproof, as long as you follow a few primary principles. Always measure the dry and wet components one at a time, and take care not to overmix your batter as the desserts won't upward thrust well if overmixed ? As opposed to mild and ethereal desserts, you'll come to be with disappointingly dense desserts.

I shared some of these with my landlady, and if she hadn't been advised afterwards, she could no longer have regarded they may be absolutely dairy and egg free. I do not frequently devour eggs, and despite the fact that I'm not strictly vegan, I do not have milk accessible. Turns out coming up with vegan options isn't always very hard and the dairy might not be ignored.

Other muffin recipes to experience from Lisa's Kitchen:

Gluten-Free Vegan Gingerbread Muffins

Classic Blueberry Muffins

Vegan Morning Glory Muffins

Spiced Pear Muffins - Vegan

On the pinnacle of the studying stack:

August 1914: A Novel: The Red Wheel I

Portobello Mushroom Wellington

It's been quiet round this place currently, but optimistically in an effort to alternate quickly. I've been cooking, however commonly old favorites that have already been documented. Today I am going to percentage a festive pleasure I made for Christmas dinner. Many years returned, I attempted my first nut roast, now not understanding what to anticipate. It became out even better than anticipated and on account that then, I have worn-out a few distinctive approaches to make nut roast.

This version carries a number of nuts, quinoa for added texture and vitamins, a very good choice of herbs, and succulent portobello mushrooms. The combination is then loving wrapped in puff pastry and baked within the oven. The kitchen smelled heavenly and the loaf become now not most effective full of protein, however pretty filling and gratifying. To complete the banquet I served some oven roasted veggies. For dessert, a home made chocolate and hazelnut avocado pudding. Next time you are making plans a unique meal, I urge you to do that ? It won't fail to electrify your visitors.

Other nut roasts to revel in from Lisa's Kitchen:

Spicy Lentil Quinoa Nut Loaf

Mushroom Nut Roast in Puff Pastry

Quinoa Loaf

On the top of the reading stack: 12 Rules for Life: An Antidote to Chaos by Jordan Peterson

Chickpea Curry with Dill, Carrot and Beet Raita

As plenty as I love all kinds of legumes, chickpeas are in all likelihood my favored to which I return time and time again. This Indian chickpea curry is in particular delectable, because it includes fresh dill, carrot, and a terrific choice of warm and fragrant spices. In addition to that, I served it with a clean, creamy, tangy and colourful beetroot and yogurt raita and a few hot fresh cooked white basmati rice. It's no longer a complex dish at all and it's far nourishing and quite fresh and fulfilling. If you please, you may serve it with Indian flat breads rather than rice. Either way, if you love legumes, you may not be dissatisfied.

Other chickpea dishes to enjoy from Lisa's Kitchen:

Aloo Gobi with Chickpeas - A Twist on a Classic

Avocado Chickpea Hummus

Baked Falafel with Lemon Tahini Sauce

Chickpeas in a Creamy Coconut Tamarind Gravy

Baked Quinoa and Vegetable with Paneer Cheese

Luscious lightly fried cubes of paneer cheese proves to be a great accompaniment to nutty quinoa baked with combined veggies and tangy tomatoes. Included are a few fragrant spices and warm chili pepper for a chunk of warming heat. I typically preserve my dairy consumption to a minimal, but there are times when the longing for paneer turns into an excessive amount of to withstand. And if I make a paneer dish, I usually must invite my fine pal Basil for dinner, as it's far one in all his favorites. It turned out to be a fulfilling, filling and nourishing meal that I will be sure to make once more.

Next time I make this dish, I assume I will stir in a piece of lemon juice on the end of the cooking time to add a bit more zest to the dish.

Other quinoa recipes from Lisa's Vegetarian Kitchen:

Baked Quinoa Falafel Bites

Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes

Curried Quinoa and Wild Rice Savory Cakes

Chickpea Quinoa Pumpkin Burgers

Chickpeas with Mixed Vegetables and Berbere Sauce

This simple dish of chickpeas and greens simmered in a highly spiced and fragrant Ethiopian tomato and berbere sauce conveys tremendous layers of flavors and textures, and it is a snap to prepare once the chopping is accomplished. Homemade berbere powder made with a mix of dried chilies and fragrant seeds is a staple in my pantry ? And no surprise, it such an smooth manner to add heat and highly spiced flavors to any bean or vegetable dish like this one.

Try this served over a mattress of fresh cooked and buttered white rice for a delicious aggregate of tastes.

Other chickpea dishes to experience from Lisa's Vegetarian Kitchen:

Aloo Gobi with Chickpeas - A Twist on a Classic

Chana Palak (Spicy Chickpeas and Spinach)

Chickpea Patties Smothered in Vegetable Gravy

South Indian Chickpea, Cauliflower and Potato Coconut Curry