Chickpea Flour Bread with Sun-Dried Tomatoes and Spinach

There is a new cookbook in my kitchen — I know, I’m already buried in them — but it’s an interesting and inspiring one. It’s all about chickpea flour which is one of my favorite ingredients. The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day by Camilla V. Saulsbury is certainly the first cookbook I’ve come across focusing on chickpea flour. Over 80 recipes are featured for any time of day. Breakfast, breads, snacks, sides, entrées and even desserts. They all happen to be gluten-free, grain-free and soya-free. And because chickpea flour is the focus, all of the recipes are high in protein ...

Spicy Black-Eyed Pea Sambar

One doesn’t have to be of Indian descent to enjoy Indian cooking and flavors. In fact, although I was born and raised here in Ontario, Canada, it became my favorite cuisine by far to cook and eat only shortly after becoming vegetarian. And considering India has a strong vegetarian culture, it seemed like a perfect fit, especially for someone who appreciated food with finesse. I was amazed by the multitude of spices and styles and the vast array of not only mains, but appetizers, savory breads and desserts. The more I researched and experimented in my own kitchen, the more I was enchanted by the uniqueness and variety that characterize ...

My Legume Love Affair #88 – October 2015

It’s my pleasure to once again be hosting MLLA. This is edition #88. Thanks to everyone who took the time to share a legume creation and thanks as always to Susan for starting this event that I have now been administrating since 2013. A special thanks to our guests hosts too for helping us keep this event going for so long and of course to all of the contributors over the years. Help me to make it to edition #100. I am looking for guest hosts for 2016. Send me an email or leave a comment on this post if you are interested in hosting. And now onto some mouthwatering ...

Pumpkin Pie with Fresh Purée

Sweet pies are likely my husband’s very favorite dessert, though he doesn’t get to enjoy pie all that often because he would likely eat it for breakfast, lunch and dinner. But everyone deserves a treat once in a while. It seems to be a tradition for me to make at least one pumpkin pie each year. This is a version of the one I made last year that didn’t make it to the blog as I hadn’t quite perfected it, even though it was delicious. It worked out even better this year. The filling was rich and creamy, with the distinctive aromatic spicing that we all associate with pumpkin pie. ...

Pumpkin Hummus

It might be soup season, but it’s also pumpkin season. Pumpkin is fantastic in soups but I see no reason not to incorporate it into other dishes. In this case, hummus. This creamy dip is enjoyed year round in my kitchen, and I’ve worked with plenty of variations on the theme. Pumpkin seemed like a good choice to include with buttery soft chickpeas with a bit of spice. Served up with fresh vegetables and toasted pita crisps, this makes for a lovely lunch or dinner. Pumpkin Hummus Recipe by Lisa TurnerCuisine: Middle EasternPublished on October 27, 2015 Creamy chickpea and pumpkin hummus with a hint of spice — an attractive ...

Raw Cocoa Gingerbread Brownies

The popularity of raw treats these days doesn’t just owe to the wholesome nourishment provided by raw healthy ingredients or to the simplicity of making goodies without having to cook. The fact is that raw treats are every bit as delicious — or even more so — than the baked delights we grew up with. It’s quite amazing what you can do without flour, eggs, milk or a stove or oven. Take these raw cocoa brownies for example … so rich, fudgy and attractive that no one would ever guess that they didn’t come out of a bakery. Or that they’re packed with protein and fiber. These no-cook brownies with ...

Kidney Bean Pumpkin Chili

When it is cold outside, there is nothing better than a spicy chili to warm up and nourish a soul. It also happens to be pumpkin season and I always make sure I have some fresh ones on hand when they are available to roast and enjoy. Not only are the seeds a delicious autumn treat when roasted in the oven, I bag some of the purée and freeze it so that I have some on hand for the remainder of the year. And I’ve still got a few more small pie size pumpkins waiting around for my attention because fresh roasted pumpkin is always tastier than canned purée. Before ...

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Much like popular Italian baked pasta dishes such as cannelloni or lasagna, this vegan Mexican baked tortilla dish is wonderfully rich despite the total absence of meat and dairy. There is only one drawback to this meal — it’s so absurdly delicious and wholesome that it presents a challenge to the cook to come up with something that has as much flair and finesse for the next dinner. Thankfully there were leftovers. Honestly, these must be the best enchiladas I have ever made and enjoyed. If you fancy meat or cheesy dishes, you won’t miss either here even though these are completely vegan. And quite filling too. A spiced filling ...

No Croutons Required – Early Autumn Edition

Welcome to the September 2015 edition of No Croutons Required, a monthly event featuring vegetarian soups and salads, alternately hosted by my good friend Jacqueline of Tinned Tomatoes and myself. This month we have 9 recipes to share. Perhaps because September was warmer than usual, we have a good selection of salads this time around. As always, a special thanks to all who took the time to submit a recipe. Without further ado, settle in and have a look at these creative dishes. Recipe: Pickle and Green Bean Potato Salad Chef: JanetBlog: The Taste SpaceLocation: Ontario, Canada First up is Janet with this delightful salad that surely would make for ...

My Legume Love Affair #88 – October 2015

I’m pleased once again to be hosting My Legume Love Affair, a long running event celebrating all of the goodness of legumes. We are at edition #88 and I hope fellow bloggers will submit a recipe this month. This event was started by my dear and loving friend Susan of The Well Seasoned Cook and eventually passed along to me to administer. A special thank you to those who have hosted and contributed their creativity and talent over the years. Legumes are an important source of protein, especially for those following vegetarian or vegan diets. In my kitchen, it is rare a day goes by without legumes playing an important ...
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