Chickpea and Spinach Coconut Curry

Succinct and whole, this smooth chickpea curry is positive to emerge as a staple at the menu in case you adore the goodness of plump chickpeas and creamy coconut milk as a good deal as I do. The addition of earthy spinach adds extra creaminess, now not to say greater vitamins.

As the dish contains spice blends which are made up in advance of time, such as curry powder and panch phoran, it comes together in hardly ever each time in any respect and is an excellent accompaniment to basmati rice or Indian flatbread, including naan. It is now a part of my repertoire of short but nourishing meals after I am in a hurry.

For those unfamiliar with panch phoran, additionally referred to as Bengali five-spice, it's far an fragrant spice aggregate together with same components fenugreek, nigella, black mustard, cumin and fennel seeds. I normally have a jar in my pantry handy for quick addition to my dishes. Not simplest does it paintings well in curries which includes this, however it is also an smooth manner to beautify greens which include potatoes. For an instance, see one in all my all-time favorite potato dishes, Bengali-style crunchy potatoes.

Other Indian stimulated chickpea dishes to strive:

Spicy Chickpeas in a Tomato Coconut Sauce

Aloo Gobi with Chickpeas

Spicy Sour Chickpea Masala

Tamarind Chickpeas

New to the Pantry

From time to time, I am invited to explore books and sample products for viable overview on my blog. The state-of-the-art deal with become a few bread made proper here in Ontario, Canada. A slice of buttered toast is often how I begin my day, so I want a loaf of bread with plenty of taste and substance ? None of those ethereal bland well-known white breads that give you a five-minute sugar spike for me! I'm also fussy about the fine of elements used and the baking procedure. So I become eager to attempt a few slices of this bread that looked so appealing and smelled so inviting.

The Stonemill Bakehouse in Toronto is a circle of relatives bakery that began in Germany in 1907 earlier than moving to Canada in 1982. Using complete grains, natural sourdough and slow fermentation, their breads comprise no sugar, that's without a doubt a bonus as sugar is hardly ever wanted unless the bread lacks flavor from inferior substances.

And no sugar turned into needed at all. I attempted the Multigrain Sourdough bread. I began with a buttered slice to get an preliminary concept of the bread earlier than toasting some up. The seeds and grains provide a pleasing contrast of texture and flavor and the sourdough taste lingers pleasantly after some bites. The bread is as an alternative rustic in texture imparting a terrific base for sandwiches, but nevertheless gentle sufficient to serve up if you do not need an excessive amount of crunch for your sandwich. The bread absorbs flavor without becoming a soggy mess. Because of the company texture, some slices might additionally be a exceptional accompaniment to a heat bowl of soup.

The bread also toasts properly, popping out crunchy but nonetheless chewy. Toasting virtually brings out the flavor of the seeds too. It makes a really perfect bread for grilled cheese sandwiches while that craving hits for a classic bread accompaniment.

I'm looking forward to trying some of the other offerings from Stonemill. They have a rather extensive list of different breads that includes such intriguing loaves such as Flax and Chia, Cranberry Pumpkin Seed, Hearty Bavarian Rye, and Sunflower and Walnut. They're also the first company in English Canada to introduce vitamin D into some of their breads — almost as much as in a cup of milk and more than in egg yolks or fortified orange juices. The vitamin D is a natural result of exposing the yeast to a source of light, so it's not even synthetically produced. The breads with vitamin D include the ones that I want to try above, as well as Sprouted 3 Grains & Oatmeal, 11 Whole Grains & Honey, 12 Whole Grains & Sprouted Rye, Sprouted Flax, and several of their sourdough breads like Classic French, Multigrain and Belgian Whole Wheat.

And their breads are easy to find at most of the major grocers in Ontario, with limited distribution in Quebec and Canada. Those outside these areas can visit Stonemill via their Facebook page and they'll let you know if there's a store in your area. It's worth the small amount of time to find out.

Disclaimer: I received a sample of this bread for possible review on my blog and was compensated for writing this post. The opinions expressed here are my own.

Basmati Rice with Ginger-Seasoned Yogurt

Yamuna Devi offers an extensive selection of rice dishes, and though I have owned The Art of Indian Vegetarian Cooking for many years I've yet to try every recipe in the rice section of her book, let alone all of the recipes calling for rice throughout. I'm happy to have some inspiration to look forward to. Certainly a staple from this most favored book is this creamy rice made with yogurt. Because it is not spicy, it's an ideal tempering dish to go along with fiery dishes. It's best served chilled, meaning you can prepare it ahead of time to go along with a more elaborate meal.

On the menu with:

Fennel-Flavoured Urad Dal Soup

Aloo Gobi

Avocado Greek Salad

Salads appear on my table year spherical, but they're specifically appropriate to the summer months whilst the produce is clean and neighborhood and lighter food are so as. All the fixings of your normal Greek salad are featured here ? Sparkling vegetables, olives and feta ? But the twist right here is the addition of creamy avocado. The first time I tried it, I substituted goat cheese for the feta for a few greater creaminess. The opportunities here are limitless definitely, even though a wholesome assisting of accurate nice olives and cheese are in my thoughts vital.

This refreshing variation on my typical Greek salad is alternatively huge and could without difficulty be a meal in itself, although I found it mainly gratifying while paired with baked falafel crammed in pita breads.

Other big salads to attempt from Lisa's Vegetarian Kitchen:

Chickpea Salad with Goat Cheese, Olives and Arugula

Indian-Style Coleslaw

Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread

Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons

On the top of the reading stack: Midnight's Children by Salman Rushdie

Audio Accompaniment: Dubfire

Spicy Carrot Soup with Ginger and Paneer Cubes

Carrots are one vegetable that I pretty plenty always have accessible. They keep for a terrific even as inside the refrigerator and can easily be tossed into salads, stews or soups, or just eaten raw with or without dip. I got to considering my clean bag of carrots and determined that carrots must shine as a centerpiece of the meal every now and then and so the concept of this elegant nourishing soup with plump, gently fried paneer cheese cubes changed into born and sooner or later gobbled. My husband declared it was in all likelihood the high-quality carrot soup he has ever eaten and, humble prepare dinner that I am, I have a tendency to agree.

If you want a vegan version, use oil and coconut milk instead of butter and cream and miss the paneer cubes and use croutons rather, such as these ever-famous polenta croutons (without the Parmesan), fried tofu cubes or some other addition that fits your fancy.

As is common with maximum soups, this one tastes even better day after today as letting it sit lets in the flavors to meld collectively for a good more gratifying curried flavor revel in. Simply reheat before serving.

More vegetable soups you are positive to revel in from Lisa's Vegetarian Kitchen:

Creamy Beet Borscht

Curried Carrot and Lentil Soup with Cashews

Indian Tamarind, Carrot and Coconut Soup

Wild Mushroom Soup

Heathy Vegetarian Game Night Snacks

Pretty tons anybody enjoys winding down after an extended day by using gambling or looking a game from time to time. Whether it's card games, board games or wearing events such as the approaching annual Super Bowl, snacks occupy an vital thing of the enjoy. As a long term vegetarian, I concept it'd be appropriate to provide up some healthier alternatives to the greasy and salty snacks that frequently go along with gaming nights. You shall discover no chook wings nor greasy fries here!

To start the night, allow us to start with some savory appetizers from my kitchen that are certain to get absolutely everyone within the party temper.

Let us begin with Stuffed Mushrooms. These earthy mushrooms are stuffed and complimented by a wonderful array of savory flavors, from tart sun-dried tomatoes and Kalamata olives, spices and jalapeños, to creamy and slightly salty goat cheese. An amazing appetizer for any occasion, this recipe can of course be increased in quantity depending on the number of participants attending your party.

How about some Olive Cheese Balls? Imagine a plump green olive nestled in a slightly spicy and crispy cheese pastry. For a maximum burst of flavor, I suggest you use an extra old Cheddar cheese. I'm quite certain you could substitute small sautéed button mushrooms for the olives. Better yet, double this recipe and make both for a simple and perfect appetizer.

Yes, it is getting cheesy as game night approaches, but these Smoked Gouda Gougères are not to be skipped. These delightful little airy puffs can be served with a red pepper dip, or just on their own, as I enjoyed them. Certainly a great hors d'oeuvre or snack and crowd pleaser.

Dips for chips and sliced vegetables are in order as the evening progresses. Simple, creamy, zesty and Spicy Roasted Red Pepper Hummus is another popular choice to have on hand for your evening festivities. It's also vegan friendly if you leave out the cheese.

Tangy, spicy and fresh-tasting classic Mexican Guacamole served with blue corn tortilla chips or, better yet, homemade Spicy Baked Tortilla Chips can't fail to be a hit. If you want to make it a Mexican party, do include Quesadilla with Mushrooms and Black Bean Pastries on the menu. Your guests might never want to leave after this feast, so choose your friends wisely.

Nachos are a must for the party. My Spicy Nachos loaded with vegetables and smothered in cheese are always a hit and hard to resist. Homemade tomato chutney makes these even harder to resist.

Popcorn is always in order, especially if you spice it up while enjoying a glass of wine. Old fashioned stovetop-popped popcorn goes gourmet in Lisa's Kitchen. Generous handfuls are in order.

Enjoy your nighttime with suitable eats and right friends.

Peach and Bocconcini Salad with Arugula

I am yearning spring and it's far no secret to people who know me and check in on my area that I despise wintry weather. My smallish frame has a maximum tough time keeping heat, even in my condo, even when I am cooking and baking in my kitchen. I adore old houses but the draftiness and lack of proper insulation make for a good wide variety of cold months in a row with little alleviation. In addition to that, I pass over the warming solar on naked pores and skin.

I think that is one of the reasons I made this refreshing peach salad which could hardly be said to be seasonal here in Canada, however I can dream of hotter instances. I hardly ever use canned ingredients, but turned into invited to strive California hang peaches that aren't packed in that usual syrupy, sugary combination of unpleasantness nor with nasty preservatives. I do tend toward soups, stews and baked dishes for dinner during those dreary months, however we all need a chunk of sweetness in our weight loss plan, no matter the time of year. Store this one away for clean peach season or simply hurry off to the store and get some canned peaches as I did in case you can't wait that lengthy.

Mild bocconcini cheese definitely takes on the herbal sweetness of the peaches and tartness of the vinegars, particularly whilst marinated, and the earthy soft vegetables and clean basil fill out the complete flavor revel in. You won't be dissatisfied with this pleasant side salad.

More fresh salads from Lisa's Vegetarian Kitchen you're positive to enjoy:

Avocado Salad

Creamy Coleslaw

Chickpea and Fresh Ginger Salad

Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

On the pinnacle of the studying stack: copious wide variety of notes

Audio accompaniment: Pantha du Prince at Shanti 7.12.2008