Lisa's Vegetarian Kitchen

Crispy Pan-Fried Rice Cakes

noreply@blogger.com (Lisa Turner) — Wed, 08 Apr 2026 18:00:00 +0000

Rice is commonly featured on the menu at Lisa's Kitchen, but wishing for a change from my usual repetoire of recipes, and due also to a slightly weakness for fried patties and savory cakes, I came up with a simple way to use leftover rice to fill out a meal. These crispy shallow fried cakes are easy to make and remind me somewhat of arancini balls because of the addition of grated Parmesan cheese, but with much less fuss. I served with these with homemade tomato chutney, but they also make a nice addition to your favorite curries, or for any meal for that matter, or simply serve as an appetizer.

Notes: Jasmine rice works especially well for this recipe due to its sticky texture. Any herbs may be used for this recipe and the spice combination can easily be adjusted to suit your preferences. I added the herbs to the hot cooked rice before putting it in the refrigerator for the night to use the next day. The first time I made this recipe, I added chopped parsley, and the second time I used some leftover dill.

Crispy Pan-Fried Rice Cakes

Recipe by Lisa Turner
Published on April 8, 2026

Crispy, golden pan-fried rice cakes—easy to make and delicious

Preparation: 15 minutes
Cooking time: 15 minutes

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Ingredients:

2 cups leftover cooked white rice
2 tablespoons unbleached white flour
1 egg, lightly beaten
1/3 cup grated Parmesan cheese
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne or red pepper flakes
1/2 teaspoon sea salt
few tablespoons of chopped fresh herbs (optional)
2 to 3 tablespoon olive or avocado oil for frying

Instructions:

In a medium bowl, combine the rice with the flour, egg, Parmesan, turmeric, cumin, coriander, cayenne or red pepper flakes, salt, and chopped herbs if using. Mix well to combine.
Shape the rice mixture into small 1 1/2-inch round patties. Heat the oil in a large non-stick skillet over medium heat. When hot, add some of the rice cakes and fry until golden, about 4 minutes, then turn and fry for another few minutes. Transfer to a plate lined with paper towels, and repeat with the remaining rice cakes. Serve with you favorite chutney or just as is.

Makes 6 to 8 cakes

Other fried rice recipes to enjoy from Lisa's Kitchen:
Brown Rice and Quinoa Cakes with Parmesan
Curried Quinoa and Wild Rice Savory Cakes
Baked Chickpea and Brown Rice Spicy Patties

On the top of the reading stack: Laughable Loves by Milan Kundera

Indian-Style Broccoli and Carrots

noreply@blogger.com (Lisa Turner) — Fri, 27 Mar 2026 14:08:00 +0000

One can never have enough recipes for vegetable side dishes, and this nutriient-packed Indian themed creation is a fine choice to fill out a meal. Here carrots and broccoli shine, dressed up with tempering spices, and simmered in an aromatically spiced tomato base with a bit of heat. Easy to prepare, with little fuss, for a reward of earthy and fresh flavors. Serve over a hot bed of fresh cooked white basmati rice for added flair and flavor.

Indian-Style Broccoli and Carrots

Recipe by Lisa Turner
Cuisine: Indian
Published on March 27, 2026

Simple, colorful, nourishing and delicious carrots and broccoli cooked with Indian spices

Preparation: 15 minutes
Cooking time: 18 to 21 minutes

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Ingredients:

2 tablespoons olive oil
1 teaspoon black or brown mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 tablespoon split urad dal
1/2 teaspoon asafetida
1-inch fresh ginger, minced or grated
2 red or green chilies, seeded and minced
1 teaspoon ground turmeric
1/2 teaspoon amchoor (dried mango) powder (optional)
2 teaspoons garam masala
1 lb (450 g) broccoli, cut into 1-inch florets and stems chopped
1 large carrot, sliced into thin strips
1 teaspoon sea salt
3 medium tomatoes, diced
handful of dried curry leaves, crumbled

Instructions:

Heat the oil in a large wok or saucepan over medium heat. When hot, add the mustard seeds, cumin seeds and fenugreek seeds. Cook, stirring often, until the mustard seeds turn grey and begin to splutter and pop, about 1 minute. Add the urad dal and cook for another 30 to 60 seconds. Now add the asafetida, stir once, and then add the turmeric, amchoor powder (if using) and garam masala. Cook for another minute and then add the broccoli, carrot and salt, and stir and fry for another few minutes.
Stir in the tomatoes and curry leaves, and pour in 1/2 cup water. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the vegetables are tender, about 12 to 15 minutes. Taste and adjust for seasoning, and serve hot.

Makes 4 to 6 side servings

Other recipes featuring broccoli from Lisa's Vegetarian Kitchen:
Lemony Pasta with Broccoli and Chickpeas
Vegan Cauliflower and Broccoli Mornay
Spicy Brown Lentil Soup with Broccoli
Roasted Broccoli with Miso-Tahini-Tamari Sauce

On the top of the reading stack: The Hidden Russia; My Ten Years as a Slave Laborer by Nikolaĭ Nikolaevich Krasnov

Smoky Sun-Dried Tomato Pizza

noreply@blogger.com (Lisa Turner) — Mon, 09 Mar 2026 16:36:00 +0000

The toppings for this pizza are a tantalizing mix of tart, smoky and tangy, the main focus here being marinated sun-dried tomatoes. Sprinkled with shredded mozarella and fresh basil and a few dashes of red pepper flakes, the flavors here are basic, but at the same time combining for a complexity of flavors that qualifies this as a gourmet pizza with little fuss.

I've included a recipe for homemade pizza dough here, and I recommend you go all out and invest the bit of extra time it takes, but if you wish to skip this step, by all means purchase a premade pizza dough to cut down on the amount of time it takes to make this.

Smoky Sun-Dried Tomato Pizza

Recipe by Lisa Turner
Published on March 9, 2026

Pizza topped with mozzarella and a tart, smoky and tangy sun-dried tomato marinade

Preparation: 45 minutes + 1 1/2 hours resting time
Cooking time: 25 minutes

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Pizza dough:

1 tablespoon sugar
1 cup warm water
1/4 oz (8 g) package of yeast
3 1/4 cups unbleached white flour or spelt flour
1/2 teaspoon sea salt
1/4 cup olive oil + more for brushing
yellow cornmeal for dusting

Toppings:

2/3 cup sun-dried tomatoes, soaked in hot water for 30 minutes and chopped
2 teaspoons tamari (soy) sauce
1 teaspoon olive oil
1 teaspoon dried oregano
1 teaspoon maple syrup or honey
1/4 teaspoon liquid smoke
1/4 teaspoon fresh ground black pepper
2/3 cup mushroom marinara sauce or other tomato sauce
1 1/2 to 2 cups grated mozzarella cheese
1/4 cup fresh basil, trimmed and chopped
dried red pepper flakes to taste

Instructions:

Start by making the pizza dough. In a small bowl, dissolve the sugar in the warm water. Make sure it's not too hot but not too cold either. Sprinkle in the yeast and stir gently for 1 minute until it dissolves. If the yeast clumps, start over again. Let sit for about 5 minutes until the mixture is smooth and beige colored and bubbles form on the surface.
In a large mixing bowl, combine the flour and salt and make a well in the center of the flour. Pour in the yeast mixture and the olive oil. Mix the ingredients together beginning in the center of the bowl and incorporating the flour from the sides of the bowl. Continue until a soft dough is formed.
Turn the dough out onto a lightly floured board and dust your hands with flour. Knead the dough for about 15 minutes, adding more flour as needed so the dough is not sticky but is smooth and elastic.
Grease a bowl with oil. Transfer the kneaded dough to the bowl and brush with more olive oil. Cover with plastic wrap and let the dough rise in a warm place for 1 1/2 hours until doubled in size.
While the dough is resting, whisk together the tamari, olive oil, oregano, maple syrup or honey, liquid smoke, and black pepper in a medium bowl. Stir in the soaked and chopped sun-dried tomatoes and marinate for 1 hour.
Brush a 12-inch vented pizza pan with olive oil and sprinkle with cornmeal. Preheat an oven to 425°F.
Punch down the pizza dough and divide it into two portions. Wrap one of the halves with plastic wrap and freeze for future use. Lightly flour a large cutting board and roll out the other half into a round about 1/4 inch thick, leaving the edges slightly thicker. Add flour as needed to prevent the dough from sticking. Pick up the dough and turn it several times to stretch. Transfer to the prepared pan, forming a ridge around the edges of the pan. Prick the dough lightly with a fork.
Spread the marinara or tomato sauce evenly over the pizza dough. Sprinkle the grated mozzarella over the sauce. Bake for 15 minutes, then scatter the marinated sun-dried tomatoes over the mozzarella and bake for another 10 minutes or until the crust is golden brown.
Remove from the oven and sprinkle with basil and red pepper flakes. Let sit for 5 to 10 minutes, then slice and serve hot.

Makes 1 12-inch pizza

Other pizza recipes to enjoy from Lisa's Vegetarian Kitchen:
Sun-Dried Tomato Pizza with Olives and Cashew Cheese
Paneer Tikka Pizza on Naan Bread
Homemade Olive Tapenade Pizza
Spicy Homemade Hummus Pizza

On the top of the reading stack: Red Dawn Over China: How Communism Conquered a Quarter of Humanity by Frank Dikötter

Soft and Chewy Chocolate Chip Cookies

noreply@blogger.com (Lisa Turner) — Wed, 25 Feb 2026 15:36:00 +0000

Craving a chocolate chip cookie but one with a little less sugar than more traditional versions, I came up with this recipe that includes chunks of fine dark chocolate. It's a snap to whip up a batch, and though I have multiple recipes for this classic, ever-popular cookie, this recipe is now one of my favorites. Applesauce is used here in place of eggs. Chewy and soft, these cookies will keep in a well-sealed container for up to a week.

Soft and Chewy Chocolate Chip Cookies

Recipe by Lisa Turner
Published on February 25, 2026

Easy, soft and chewy chocolate chips with just the right amount of sweetness

Preparation: 12 minutes
Cooking time: 13 minutes

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Ingredients:

1 stick (1/2 cup) unsalted butter, softened
1/2 cup brown or coconut sugar
1/4 cup granulated cane sugar
1 1/2 teaspoons pure vanilla
3 tablespoons unsweetened apple sauce
1 1/2 cups spelt or unbleached white flour
1 1/2 teaspoons cornstarch or arrowroot starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt + more for sprinkling
2/3 cup dark chocolate, cut into small pieces

Instructions:

In a large bowl, beat the butter with an electric hand mixer for a few minutes. Add the sugars and vanilla, and beat for another few minutes. Add the applesauce and beat for another minute.
In a medium bowl, whisk together the flour, cornstarch or arrowroot starch, baking powder, baking soda, and sea salt. Transfer to the moist ingredients and beat for another minute, until just incorporated. Fold in the chocolate chunks. Cover the bowl and refrigerate for 30 minutes or longer.
Preheat an oven to 350°F and line a baking sheet with parchment paper. Scoop out a heaping tablespoon of dough, roll into a ball, slightly flatten, and place on the prepared baking sheet. Repeat with remaining dough, leaving roughly 2 inches between each cookie as they will spread in the oven. Sprinkle each cookie with a pinch of sea salt.
Bake for 13 to 16 minutes or until slightly browned on the edges. Remove from the oven, let sit on the baking sheet for 5 minutes, and then transfer to a wire rack to cool.
Leftovers keep well in a covered container for a few days, and can be frozen for longer storage.

Makes 12 to 14 cookies

Other cookies to try from Lisa's Vegetarian Kitchen:
Tahini Oatmeal Chocolate Chunk Cookies
Tahini Oatmeal Cookies {Vegan}
Peanut Butter Cookie Dough Bites
Cayenne Peanut Butter Cookies
Quick and Easy Peanut Butter Cookies {Gluten-Free and Egg-Free}

On the top of the reading stack: Last Witnesses: An Oral History of the Children of World War II by Svetlana Alexievich

Aloo Chaat (Potato Chaat)

noreply@blogger.com (Lisa Turner) — Tue, 10 Feb 2026 14:50:00 +0000

A popular Indian steet food, aloo chaat is a wonderful medley of flavors with cooked potatoes tossed with sweet and sour spicy chutneys—often a green cilantro or mint chutney and a tamarind chutney—seasoned with crunchy chickpea flour noodles and pomegranate seeds. The combination of tastes and textures makes aloo chaat a well known snack but it is also a refreshing accompaniment to a North Indian meal. The cooked potatoes absorb the striking contrast of flavors present in this dish, and the chickpea flour noodles provide a pleasing crunch that complements the fresh burst of the pomegranate seeds.

Chickpea flour noodles are called "sev" and can be easily found in every Indian grocer in various different thicknesses. Look for very fine sev for this dish. There are a few steps to making aloo chaat because there are two different chutneys present, but they are easy to prepare, come together in little time, and their fresh taste is more than worth the effort. The chutneys can also be made ahead of time. Overall it is an easy dish to make and yet another way to feature the ever popular potato.

Aloo Chaat (Potato Chaat)

Recipe by Lisa Turner
Cuisine: Indian
Published on February 10, 2026

This refined version of the popular Indian street food features potatoes tossed in chutneys and spices and garnished with fried noodles and pomegranate seeds

Preparation: 25 minutes
Cooking time: 20 minutes

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Potatoes:

4 medium potatoes (2 lbs or 900 g), scrubbed and cut into quarters
coriander peanut chutney (see below)
ginger and chili chutney (see below)
1/4 teaspoon chili powder
1/2 to 1 teaspoon sea salt, to taste
1 teaspoon chaat masala
3 tablespoons fine sev (fried chickpea flour noodles)
1 cup pomegranate seeds for garnish

Coriander Peanut Chutney::

1/4 cup unsalted peanuts
1 small onion, chopped
2 cloves garlic, chopped
1/3 cup cilantro leaves, chopped
1 cup fresh mint, stalks removed and chopped
1 teaspoon brown or coconut sugar
1/2 teaspoon sea salt
juice from 1 lime (2 tablespoons)
5 tablespoons water

Ginger and Chili Chutney:

3 tablespoons olive oil, divided
2-inch piece fresh ginger, thinly sliced
10 dried whole red chilies
5 tablespoons water
3 tablespoons brown or coconut sugar
2 tablespoons tamarind paste
1/4 teaspoon sea salt
2 teaspoons sesame seeds

Instructions:

Bring the potates to a boil in a large pot of lightly salted water. Cook for 7 minutes until fork tender—they should be cooked through but not falling apart. Drain and let cool for 10 minutes.
While the potatoes are cooking and cooling, prepare the chutneys. For the coriander peanut chutney, dry roast the peanuts in a small saucepan over low heat for a few minutes until they begin to brown. Transfer to a blender and add the onion, garlic, cilantro, mint, sugar, salt, lime juice, and water. Process until smooth. Transfer to a small bowl or storage container if making ahead.
To make the ginger and chili chutney, heat 2 tablespoons of the oil in a small saucepan over medium-low heat, then add the ginger. Cook, stirring often, for about 5 minutes until the ginger begins to change color. Add the chilies and cook for another minute. Transfer to a blender, add the water, and process to a paste. Return the pan to the heat and add the sugar, tamarind paste, and salt. Cook for another few minutes, stirring, until the sugar dissolves and the mixture is bubbling. Transfer to a small bowl. Return the pan to the heat, add the remaining tablespoon of olive oil, and sprinkle in the sesame seeds. Cook for a minute until the sesame seeds darken a few shades, and then immediately pour into the chutney. Let sit for 5 minutes or longer.
To complete the dish, remove the skins from the cooked potatoes and cut into roughly 1 inch pieces. Transfer to a large bowl. Toss with half of the coriander peanut chutney to coat. Sprinkle in the chili powder, salt, and chaat masala. Add half of the ginger and chili chutney, and toss again to coat. Transfer to a serving dish and drizzle with the remaining chutneys. Sprinkle the fine sev overtop, garnish with the pomegranate seeds, and serve.

Makes 4 to 6 servings

Other potato dishes to enjoy from Lisa's Vegetarian Kitchen:
Tamarind Potatoes with Spices (Imli Aloo)
Saag Aloo (Spinach and Potato Curry)
Potato and Green Bean Chaat Salad
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala

on the top of the reading stack: Russia under the Old Regime by Richard Pipes

Goat Cheese Stuffed Mushrooms with Balsamic Blackberry Vinaigrette and Arugula

noreply@blogger.com (Lisa Turner) — Wed, 21 Jan 2026 13:56:00 +0000

I consider myself a mushoom aficionado, so when I had an opportunity to receive a complimentary copy of Mushroom Gastronomy by Krista Town I was more than happy to accept. Within the covers are recipes for each and every mushroom variety that you can think of and some you didn't even know of. Beautifully presented with plenty of mouthwatering photos, the book begins with mushroom cooking and preservation tips, and then is arranged in a series of chapters devoted to each variety of mushroom, complete with relevant nutritional and cooking tips and a selection of recipes for the featured mushroom.

The first recipe that caught my fancy as I was flipping through the covers was for stuffed mushrooms, because one can never tired of news ways to stuff, adorn, and serve these fungal earthy delights. In this case, cremini mushrooms are marinated in a balsamic blackberry vinaigrette marinated, then roasted and filled with creamy soft and tangy goat cheese, before serving on a bed of bitter arugula greens, burnt onions, and fresh blackberries, all drizzed with more of the vinaigrette. Simple, but vibrant, sweet, bitter, and tart, tempered by the smoothness of the cheese, this preparation is a sophisticated and rather elegant meal. Serve with crusty bread to complete the experience.

Goat Cheese Stuffed Mushrooms with Balsamic Blackberry Vinaigrette and Arugula

Recipe by Lisa Turner
Adapted from Mushroom Gastronomy
Published on January 21, 2026

Simple but elegant dish of balsamic marinated mushrooms filled with creamy soft goat cheese and served with arugula, burnt onions, and fresh blackberries

Preparation: 20 minutes + 30 minutes marinating time
Cooking time: 20 to 25 minutes

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Marinated mushrooms:

1/4 cup balsamic vinegar
1/2 cup blackberry preserves
1 tablespoon olive oil
1 clove garlic, minced or crushed
1/2 teaspoon sea salt
fresh cracked black pepper, to taste
6 to 8 large cremini mushrooms, stems removed

Burnt onion:

2 teaspoons olive oil or butter
1/2 medium sweet onion, cut into 1/4-inch slices
1 tablespoon balsamic vinegar
1/4 teaspoon coconut or brown sugar
1/4 teaspoon sea salt

Finish:

5 oz (140 g) soft unripened goat cheese, room temperature
2 cups arugula or other mixed baby greens
fresh blackberries

Instructions:

Begin by making the vinaigrette. In a medium bowl, whisk together the vinegar, blackberry preserves, olive oil, garlic, sea salt, and black pepper. Set aside 1/4 cup of the vinaigrette. Prick each of the mushrooms likely with a fork a few times, and transfer to the bowl with the remaining vinaigrette to marinate. Toss to coat completely, and let sit for 30 minutes.
While the mushrooms are marinating, heat the olive oil or butter in a small skillet over medium-high heat. When hot, add the onion slices, vinegar, sugar, and salt. Cook, stirring occasionally, for 6 to 8 minutes until the onions are caramelized and lightly charred. Remove from heat.
To make the stuffed mushrooms, combine the goat cheese and salt in a small bowl and mash well with a fork.
Line a baking sheet with parchment paper and preheat an oven to 350°F. Drain the mushrooms and spread onto the baking sheet, cap sides down. Roast for 10 to 12 minutes or until the mushrooms are cooked. Let the mushroom sit for 5 minutes, and then place a small ball of cheese into the center of each mushroom cap. Broil for 3 minutes or until the cheese is lightly browned.
To serve, toss the arugula with the charred onions and spread onto serving plates. Scatter a few blackberries onto the plate and top with a few mushrooms. Drizzle with the reserved marinade.

Makes 2 to 3 servings

Other stuffed mushroom dishes to enjoy from Lisa's Vegetarian Kitchen:
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Portobello Quinoa Stuffed Sandwich
Portobellos Stuffed with Spinach and Sun-Dried Tomatoes
Tempeh Stuffed Mushroom Tapas

On the top of the reading stack: The Russian Revolution: A New History by Sean McMeekin

Roasted Eggplant in a Spicy Ethiopian Sauce (Wot)

noreply@blogger.com (Lisa Turner) — Tue, 06 Jan 2026 18:21:00 +0000

Since eggplant is always a favorite in my kitchen, next to this classic red lentil wot, this Ethiopian eggplant wot is one that also features frequently when African fare is on the menu. Wot is an extraordinary gem of Ethiopian cuisine. Meaning stew, wot varies in texture from thin to thick, and also ranges from spicy hot to mild on the heat spectrum. The spicy sauce for wot, known as kulet, is generally made first and then followed by the addition of the main ingredients for the stew, and this is all simmered together until thickened and cooked throughout. The main features of the kulet are onions or shallots, oil, and seasonings. Red wot gets is color from the addition of berbere, a spice blend featuring red chili peppers and a variety of other spices.

To fill the dish out a bit, and for extra protein, considering adding 1/2 cup of cooked red lentils when the egglant is added to the dish. Adjust the water content accordingly to achieve desired consistency. I would also suggest serving with injera, a spongy fermented flatbread made from the small Ethiopian grain called teff that has a nutty and somewhat sour taste.

Roasted Eggplant in a Spicy Ethiopian Sauce (Wot)

Recipe by Lisa Turner
Cuisine: Ethiopian
Published on January 6, 2026

A vibrant and delicious Ethiopian eggplant stew

Preparation: 25 minutes
Cooking time: 1 1/2 hours

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Ingredients:

2 lbs (900 g) eggplant, stems removed and skin pierced multiple times with a fork
3 tablespoons olive oil, divided
1 large red onion, diced
1 teaspoon sea salt, divided, or to taste
3 cloves garlic, minced or crushed
1-inch fresh ginger, minced or grated
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon dried basil
1/2 teaspoon ground coriander
1/2 teaspoon fenugreek powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamon
1/4 teaspoon ajwain seeds (optional)
1 large tomato, diced
4 tablespoons berbere powder
2 tablespoons paprika
2 1/4 cups water or vegetable stock, or more as needed

Instructions:

Preheat an oven to 425°F and line a baking sheet with parchment paper. Place the eggplant on the baking sheet and bake for 30 to 40 minutes, turning frequently, until the eggplant is soft and has collapsed. Remove from the oven and let rest for 15 minutes or until cool enough to handle. Remove the skin and cut into 1 1/2-inch pieces.
While the eggplant is baking and cooling, heat a large saucepan over medium-low heat. When hot, add a teaspoon of the oil, the onion, and 1/2 teaspoon of the salt. Cover and cook, stirring often, until the onion is softened, about 15 minutes.
Add the remaining oil, cove,r and continue to cook for another 10 minutes. Now add the garlic, ginger, cumin, turmeric, basil, coriander, fenugreek, cinnamon, cardamon, and ajwain seeds if using. Stir for another few minutes.
Stir in the tomato, berbere, and paprika. Cover and cook for another 5 minutes, stirring often, until the tomato is softened and a thick sauce forms. Pour in the water or stock, bring to a boil, then reduce the heat to medium-low and cover. Simmer for another 12 minutes, stirring often, until thickened. Stir in the eggplant and simmer for another 15 minutes, adding more water as necessary to achieve your desired consistency. Stir in the remaining salt and let sit for 5 to 10 minutes before serving.

Makes 4 to 6 servings

Other African dishes to try from Lisa's Vegetarian Kitchen:
Ethiopian Cauliflower, Potatoes and Carrots (Wot)
North African Chickpea Soup (Lablabi)
Mixed Vegetables in a Spicy Tomato Ethiopian Kulet Sauce
Nigerian Baked Beans

On the top of the reading stack: Between Prison and Freedom: Memoir of a Soviet Dissident by Alexander Podrabinek

12+ Vegetarian and Vegan Appetizers for any Occasion

noreply@blogger.com (Lisa Turner) — Sun, 28 Dec 2025 19:58:00 +0000

No gathering is complete without some appetizer nibbles. Previously I suggested some make-ahead vegan-friendly sweets to please everyone with a sweet tooth, and now it's time for some savory bites to make the occasion extra special, no matter how small or large the affair. Whether you are looking for starters for a meal or little bites for appetizer trays and spreads to serve at parties or for afternoon or evening hangouts, you'll want to consider these straightforward but especially satisfying ideas.

Check out these and other appetizer ideas on

Roasted Cauliflower Bites with Sriracha Sauce

Add some spice to any occasion with some roasted pieces of cauliflower tossed in a spicy sriracha and vinegar "buffalo" sauce. This unique, zesty and colorful appetizer really ought to be doubled, as these won't last long. Do serve them alongside a peanut dipping sauce with sliced vegetables for an especially appealing presentation.

Coleslaw Bites with Jalapeño Dip

Coleslaw takes on a new role here. Think outside of the salad bowl and enjoy some simple, sweet and savory golden fried cabbage coleslaw balls served up with a creamy, tangy and zesty yogurt and jalapeño dip. Vegans can easily substitute their favorite dips, salsa and sauces for the yogurt-based one featured in the recipe, but do stick with the jalapeño theme to add some heat to the occasion.

Olive Cheese Balls

No tapas plate would be complete without some plump green olives baked in a slightly spicy and crispy cheese pastry. These little bites of bliss will set the standard for other appetizers in attendance. Olive fans will certainly want to double this recipe.

Indian-Style Arancini

There used to be a small Italian restaurant in town that served extraordinary arancini — little creamy balls of rice stuffed with mozzarella, coated with breadcrumbs, deep-fried, and served with a tomato sauce. The version I came up with combines the best of Italian cuisine with Indian spices and is better than any you could find at any fine restaurant.

Sweet Potato Rounds with Goat Cheese and Harissa

These seasoned and baked slices of sweet potato topped with a sweet and spicy harissa goat cheese blend make an easy, colorful and delicious fall or winter appetizer.

Potato Patties Stuffed with Spiced Green Peas

If you are hosting an Indian-themed meal, these savory potato patties stuffed with spiced green peas might just be the star of the spread. Soft on the inside, with a spicy pea filling and a delightfully golden crust to complete the experience, resist the temptation to enjoy too many or there won't be room left for the main.

Chana Dal Peanut Patties with a Tamarind Chili Sauce

Also called "vadas", these shallow-fried Indian spiced chana dal and peanut patties are served with a tangy, creamy and zesty tamarind, chili and coconut milk sauce for an astonishingly good and quick-to-disappear Indian appetizer.

Baked Mini Vegetable Chickpea Samosas

It seems pretty much everyone enjoys samosas, and these mini savory pastries are stuffed with spiced vegetables and chickpeas and baked instead of fried. Served up with chutney, simply irresistible.

Spiced Lentil Sambusas

Much less well known than samosas, sambusas are little fried appetizer parcels wrapped in thin pastry originating in East Africa. These sambuas are made by stuffing wonton wraps with lentils, vegetables, mushrooms, and Ethiopian spices, and are baked instead of fried. Served with a hot sauce, these are too good to miss.

Whole-Meal Biscuits

Cheese plates are a popular choice for mingles, and these crackers are an elegant and welcome addition. Crisp, earthy and savory, whole wheat and oat mealy-textured biscuits are well suited to enjoy with spreadable cheeses. Consider featuring with grapes too.

Ethiopian-Style Hummus

Dips are always popular for parties and fun nights, and hummus is often a favorite served with vegetables, flat breads and crackers. For a different twist, serve up an Ethiopian-style version made with ground sunflower seeds in place of tahini and spiced up with aromatic chili spices. It's great served with raw vegetables, pita triangles, crackers or wrapped up in flat breads to make small sandwiches.

Herbed Marinated Mushrooms

A mix of tender succulent mushrooms marinated in a delicious oil and vinegar marinade with fresh herbs, no appetizer plate would be complete without something to delight mushroom aficionados.

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

Earthy mushrooms stuffed with all kinds of wonderful savory flavors, from tart sun-dried tomatoes and Kalamata olives, spices and jalapeños, to creamy and salty goat cheese — an amazing appetizer for any occasion!

Baked Quinoa Balls with Peanut Dipping Sauce

These baked quinoa, bean and peanut butter balls served with a savory peanut butter, lime and tamari dipping sauce are a healthy appetizer and wholesome enough to make for a light after-party meal if you want.

Stuffed Jalapeño Peppers with Goat Cheese and Sun-dried Tomatoes

Fresh jalapeños stuffed with a creamy and tangy goat cheese and sun-dried tomato filling and baked in a spiced cornmeal coating — a great appetizer for a Mexican dinner or any kind of party of get-together.

Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes

Incredibly flavor-packed, this nutty and tangy tapenade, or pâté if you prefer, makes for a healthy dip or spread for fresh vegetables, crackers or flatbreads. Uniquely pleasing, addictive and guilt-free, this pâté you will not soon forget but it might not last long.

Kalamata Olive Tapenade

This is the tapenade of tapenades for olive lovers. Bold flavored, loaded with robust Kalamata olives, sun-dried tomatoes, balsamic vinegar and herbs, you'll find yourself making this again and again.

Smoked Gouda Gougères

Light, airy and delicious smoked Gouda cheese puffs are a great hors d'oeuvre or snack, especially when served with red pepper dip. Guaranteed hard to resist.

Savory Goat Cheese Cakes

If you like soft and creamy unripened goat cheese — and who doesn't really? — you'll love these simple rounds of goat cheese coated in seasoned breading and fried to golden cripsy perfection.

Lime Biscuit Thins

Add some zesty richness to your palate with some soft and flaky savory biscuit thins. Gently spiced, with a gentle tart lime flavor, it's hard to resist more than just a few nibbles.

Quinoa Dolmadakia (Stuffed Grape Leaves)

Seasoned quinoa with pine nuts and fresh herbs wrapped in grape leaves are a perfect and delicious Greek appetizer. These little bites have a pleasant nutty flavor and slightly crunchier texture.

Vegetarian Christmas Entertaining Ideas

noreply@blogger.com (Lisa Turner) — Wed, 17 Dec 2025 15:57:00 +0000

Whether you observe Christmas or another religious or cultural holiday, or just an opportunity to take some time off work, this is a season for celebrating family, friends and — of course — food. With cherished traditional recipes and tantalizing displays of elegant dishes and treats, food plays an important role in our observance of Christmas, from a special family breakfast through to the snacks passed around during the day, and finally to a memorable dinner.

Over the years I've created treats and meals for my own loved ones at Christmas, and I'm so happy that they have become as cherished to themselves as to me. Friends and families of vegetarians such as myself often have to forgo or add to earlier Christmas food traditions out of necessity, but one of the purposes of my cooking for friends and family has been to show them that vegetarian food can be just as rewarding an experience on special occasions as it is for everyday eating. One of my greatest rewards is to find that they themselves have discovered that Christmas traditions can grow and change through time without any loss of flavor or delight.

I cannot serve my treats and dishes to you, my readers, as much as I would like to. But I hope that sharing the recipes with you will provide you with inspirations and ideas that will add to your own Christmas eating and entertaining experiences, and make your holidays a time of sharing wonderful food as much as sharing time with the most important people in your life. Most of all, I hope that each and everyone one of you have a very warm and blessed Christmas.

Treats & Desserts | Breakfast | Appetizers | Dinner Ideas

Check out these and other menu ideas on and in my 12 Make-Ahead Vegan Christmas Sweets

Treats & Desserts

Nigella's Christmas Pavlova

Like an enormous roasted marshmallow with a thick crispy caramelized-sugar exterior surrounding a light and creamy meringue, pavlovas have the same lumpy and carefree charm of appearance, sweetness and ease … or a charm that is actually improved by a jaunty slathering of whipped cream and a reckless scattering of fruit on top.

Christmas Rum Balls

A Christmas classic, these rum balls disappear in moments once they're served. Somewhat like truffles, but with a smooth chocolate interior flavoured with crushed vanilla wafers and — of course — rum. A dark Jamaican rum will add extra intensity to the taste. Crushed hazelnuts or macadamias can be substituted for the vanilla wafers for a nuttier sensation.

Tropical Christmas Fruitcake

Dark, rich, chewy and moist, this may be the best Christmas fruitcake you've ever had. Dried pineapples, lychees, mangoes, golden raisins and coconut, fresh cut citrus peels, and a splash of island rum — this fruitcake only improves with age. This year you can pass around a fresh and beautiful fruitcake instead of all the usual fruitcake jokes.

Tropical Christmas Steamed Pudding

The plumpness and fresh vibrant flavors of dried tropical fruits are the star qualities of this steamed Christmas pudding. Any kind of dried fruit that strikes your fancy can be used, but a mixture of tropical fruits — mangoes, papayas, pineapples and bananas — will let you imagine you and your family are sitting on a sandy island beach at Christmas-time surrounded by warm tropical breezes.

Chocolate Cake with Chocolate Filling and Ganache

Christmas cakes don't have to be made with dried fruits. Start a new tradition with this moist, rich and delicious layered chocolate cake with chocolate filling and ganache — and it's vegan too!

Santa's Panforte

These little sweet and chewy bites of dried fruit and nut candy are a delicious addition to your holiday entertaining platter. Best of all this wholesome treat can be prepared weeks or even months ahead of time, as long as you can keep out of them yourself before Christmas.

Vegan Lemon Tart

This has become one of my all-time favorite go-to desserts to serve with almost any meal, just as elegant, pretty, smooth, custardy and lemony as a traditional French-style lemon tart but made entirely without eggs or dairy—and ridiculously easy to make.

Raw Cocoa Gingerbread Brownies

If you're looking to get into the Christmas gingerbread spirit but don't want to over-indulge, these rich fudgy cocoa no-cook brownies made with fresh ginger and cinnamon are so good that you won't believe that they're healthy!

Fresh Gingerbread Cake with Lemon Icing

Gingerbread is a classic Christmas treat, and this delicious, sticky and moist gingerbread cake made with fresh ginger has plenty of zing to satisfy the traditionalists in the family while adding a modern sweet lemon icing for the bolder and more adventurous crowd.

Guinness Gingerbread Cake

This is another take on the classic gingerbread, this time a rich, moist, flavorful and not-too-sweet cake made with fresh ginger and dark Guinness stout!

Dark Chocolate Truffle Tart with Mixed Berries

This beautiful rich dark chocolate and berry tart is actually easy to make and features a soft nutty teff flour crust that sets off the chocolate and berries wonderfully — a crowning touch to any fine meal.

Olive Oil Almond Cake

An olive oil and almond tea cake is a light and non-too-sweet alternative to the heavier, richer and sweeter desserts that are often found on the Christmas sideboard — simple, delicious and not too filling.

Not-So-Guilty Chocolate Peanut Butter Balls

Just as advertised, these sweet peanut butter and rice krispie balls coated with dark chocolate are not only an addictive reminder of the holiday treats you enjoyed as a child, but they're updated with quality ingredients to make them a guilt-free treat for adults.

Tahini Freezer Fudge

Four ingredients, a saucepan and a wooden spoon are all you need to make this extraordinary fudge that tastes like a dark chocolate halva or, as my husband says, the best chocolate bar you'll ever eat. This is so good your guests will think you spent money at the most expensive chocolatier in town.

Vegan Chocolate-Coconut Butter Fudge with Dried Cherries

Maybe even less of a guilty treat, these pieces of refrigerator fudge made with coconut butter and Brain Octane oil are rich, creamy and healthy.

Creamy Chickpea Flour Peanut Butter Maple Fudge

Another simple and healthy fudge idea for your side table — rich and creamy vegan maple fudge with the nutty flavors of toasted chickpea flour and sesame seeds.

4 Ingredient Raw Peanut Butter Chocolate Cups

Speaking of chocolate and peanut butter — and good-for-you ingredients — these peanut butter "cups" are far tastier than store-bought, but with only four ingredients they're almost as easy to make as to buy.

Cocoa Fruit Treats

Naturally sweet, these no-bake cocoa treats with pistachios, dried fruit and a hint of chili are entirely guilt-free and incredibly easy to make. A great Christmas treat for when you think you've been over-indulging but can't resist the festive platter.

Italian Lemon Cornmeal Shortbread

Kick up the classic holiday shortbread a few notches with this soft, melt-in-your-mouth lemony shortbread made with cornmeal and almond flour.

Miso Sesame Shortbread Cookies

Sesame seeds on the outside of these light, soft and flaky sweet buttery cookies add an attractive contrast, and a touch of miso adds a hint of saltiness that actually enhances the sweetness of the maple syrup-sweetened shortbread.

Ginger Cashew Cookies

Everyone loves ginger cookies at Christmas, and you'll love these moist, egg-free and flourless ones too, not least because they're so easy to make with only five healthy ingredients.

Quick & Easy Healthy Peanut Butter Balls

These no-bake and guilt-free little peanut butter balls are so easy to prepare that you can make them over and over again over the holidays, and you may need to once you see them flying off the plate.

Dark Chocolate Beetroot Fudge

There's usually no shortage of fudge around at Christmas for a quick treat, but there's no need to buy sugary storebought fudge when you can make your own healthy rich chocolate and walnut refrigerator fudge sweetened with dates and beets.

Christmas Breakfast Ideas

Eggnog & Rum Winter Spiced French Toast

The perfect wake-up on a Christmas morning, the scent of eggnog combined with the gentle hints of rum and winter spices wafting through the kitchen might just give these breakfast treats priority over the presents under the tree this year.

Ginger Molasses Pancakes with Mixed Dried Fruit

These simple pancakes have the same festive flair as Christmas fruitcakes but with a much lighter, fluffier and fresher taste and texture. Perfect for serving up on a Christmas morning with some warmed maple syrup without having to wait around for the store-bought treats to be set out.

Rum & Ricotta Fritters

Christmas mornings are the perfect time to put on a pot of hot coffee and stir up a batch of these simple little rum and ricotta fritters — like little pieces of the fluffiest and most delectable pancakes you can imagine. Dusted with icing sugar or dipped in maple syrup or a warm spiced chocolate sauce, the memory of the scents and flavors will linger gloriously in your nose and mouth for hours.

Spiced Pumpkin Waffles

These light and fluffy waffles practically spring out of the waffle iron and onto the plate. The heavenly aroma of baked pumpkin and spices dressed with a little warmed maple syrup makes the most fragrant and delicious Christmas breakfast imaginable. Best of all, the aroma lingers through the house for hours to keep the festive cheer in the air.

Baked Apple Pancake

This soft and sweet baked apple pancake feels like a soufflé in the mouth with the wonderful flavors and aromas of brown sugar, cinnamon and nutmeg. A delicious start to the day with a mug of hot coffee, it's good enough to serve as dessert or as a late-night treat with a mug of hot chocolate instead.

Indian-Style Fried Egg and Potato Cake

For hungry people who want a filling and nourishing breakfast to last them through the day until dinner, this hearty savory fried egg and potato cake with Indian seasonings will do just the trick. And the delicious aroma will linger in your kitchen for hours and keep you hungry for more.

Indian-Style Baked Eggs Florentine

An Indian-style update on the classic Eggs Florentine with homemade spiced creamed spinach, this is a simple, stunning and extraordinarily delicious breakfast.

Indian-Style Egg-Free Masala French Toast

If you have vegans to entertain for Christmas breakfast, they're sure to love this unique twist on classic French toast made with chickpea flour and seasoned with Indian masala spices — in fact, anyone vegan or otherwise will like this.

Gluten-Free Gingerbread Muffins

Bring the classic Christmas dessert flavor to the breakfast table with these simple, moist and gluten-free gingerbread muffins loaded with spice flavor.

Christmas Appetizers

Olive Cheese Balls

Guests love little bites or nibbles in anticipation of the main course, and these plump green olives baked in a slightly spicy and crispy cheese pastry are perfect for this and any occasion.

Coleslaw Bites with Jalapeño Dip

How often do you see coleslaw on the Christmas dinner table? Elevate this ordinary offering with these sweet and savory golden fried coleslaw balls served with a creamy, tangy and zesty yogurt and jalapeño dip.

Herbed Marinated Mushrooms

Anyone who likes mushrooms will love this mix of tender succulent mushrooms marinated in a delicious oil and vinegar marinade with fresh herbs — a terrific appetizer at any time of year!

Potato Patties Stuffed with Spiced Green Peas

Or "Aloo Matar Tikki", these soft mashed potato patties stuffed with spiced green peas and fried until golden brown are like the best savory appetizer you've ever had at an Indian restaurant, but better!

Vegetarian Samosa Cakes with Tamarind Chutney

Or if those aren't the best savory potato appetizers you've ever had, these soft, savory fried potato and vegetable "samosa" cakes just might be!

Samosa-Style Stuffed Baked Potatoes

If you want the flavor and sensation of samosas without the trouble of making pastry, try serving these spicy vegetable "samosas" baked in potato skins instead of deep-fried pastry.

Savory Indian Potato Cakes

For another delicious Indian potato appetizer experience, these little cakes are made with spiced mashed potatoes coated with chickpea flour and fried to a crispy golden crust.

Roasted Cauliflower Bites with Sriracha Sauce

For those of you with guests accustomed to watching the game with a platter of buffalo wings, let them try these roasted pieces of cauliflower tossed in a spicy sriracha and vinegar "buffalo" sauce.

Hot Popovers

Simple light and fluffy "egg-y" popovers are a single serving size version of the classic British Christmas Yorkshire Pudding bread. Slather with butter and sprinkle salt and pepper on top of a hot fresh cooked popover for an absolutely delicious dinner roll that will fly off the table — better make a couple of batches at least.

Christmas Dinner Ideas

Mushroom Nut Roast in Golden Puff Pastry

Rich, hearty, earthy and delicious, this gorgeous mushroom nut roast wrapped in a golden puff pastry is the centerpiece of any Christmas dinner, vegetarian or otherwise. Loaded with quinoa, different kinds of mushrooms and nuts, sun-dried tomatoes and plenty of spices and seasonings, it's extraordinarily nourishing and hearty as well.

Mushroom Bourguignon

It is often said that mushrooms are the meat of vegetarians, and after eating this mushroom bourguignon you just might be convinced yourself. Tender chunks of plump portobellos and chewy dried lobster mushrooms are simmered into a rich, thick and fragrant sauce highlighted by a robust red wine and served over a bed of steaming egg noodles. Even your carnivorous guests won't miss a thing.

Lentil Quinoa Nut Roast

This curried "meatloaf" made with lentils, quinoa, mushrooms and cashews is not only an attractive centerpiece for a vegetarian Christmas dinner, it's hearty enough to satisfy any appetite, vegetarian or otherwise. It might also be the healthiest and most nourishing Christmas dinner you've ever had.

Wild Rice and Kidney Bean No-Meat Loaf

This is another hearty no-meat "meatloaf" that will tantalize your guests with the aromas of baked red kidney beans, wild rice, sun-dried tomatoes, mushrooms, walnuts and herbs and spices, and fill them up too.

Savory Chickpea Loaf with Barbecue Glaze

This hearty and nourishing chickpea loaf with rice, vegetables and mushrooms is a little more modern if your tastes in Christmas dining might run to a more contemporary feeling as it is glazed with a delicious tangy homemade barbecue sauce.

Indian-Style Samosa Potpie

Savory pies on the holiday table are a terrific way to make an impression on the eyes, and this rich pie stuffed with a samosa-style potato, chickpea, spinach and vegetable filling in a flaky butter pie crust will make an amazed impression on the taste buds — and none of your guests will leave the table hungry.

Aloo Palak Paneer Pie

Another savory centerpiece pie, this open pie combines classic spicy and tangy Indian flavors in a modern take on "aloo palak paneer" by baking a spiced spinach and paneer cheese filling in a mashed potato crust — this will disappear as soon as people see it.

Curried Vegetarian Shepherd's Pie with Portobello Mushroom Sauce

A vegetarian take on the classic shepherd's pie comfort food made with lentils, vegetables, spinach and a light handful of curry seasonings topped with a light fluffy golden brown potato and sweet potato mash, all served with a savory portobello mushroom gravy.

Vegetarian Middle Eastern Stuffed Cabbage Rolls

A no-meat take on traditional cabbage rolls, but stuffed with a Middle Eastern sytle mixture of lentils, rice, spices and herbs and cooked in a rich homemade tomato sauce.

Mushroom and Spinach Lasagne

Classic dishes and flavors, this time from Italy, this rich and sumptuous lasagne with creamy ricotta cheese, spinach and a zesty homemade tomato mushroom sauce may not be traditional for Christmas but makes a fine crowd pleaser at any time of year.

Classic Eggplant Parmesan

Speaking of Italian classics, do yourself and your guests a great favor this year and serve this eggplant Parmesan. Deep-fried slices of breaded eggplant layered with marinara sauce and Parmesan bechamel sauce, all topped off with more fresh grated Parmesan cheese, this gorgeous casserole will earn you extravagant compliments.

Scalloped Potatoes with Best-Ever Mushroom Sauce

Scalloped potatoes are a tradition at many Christmas tables, and these soft, creamy and buttery potatoes get a special treatment worthy of the occasion with generous layers of a tangy and aromatic mushroom sauce that I maintain is simply the "best ever".

Cheese Potato Puff with Dried Mushrooms

Everyone loves having mashed potatoes at the holiday dinner table, or at least my guests do. But even more they love mashed potatoes baked with cheese and mushrooms into a soft, rich and savory golden brown potato puff!

Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce

Don't just serve plain Brussels sprouts this Christmas — smother them in a rich, luscious Cheddar and Parmesan Mornay sauce with Dijon mustard and bake them into a delicious an unforgettable gratin.

Deluxe Vegetable Biryani

Don't be fooled by restaurant biryanis. The real deal is an extraordinary dish that's often reserved for special occasions, and this gorgeous biryani made with layers of colorful vegetables, chickpeas, and paneer cheese in a coconut cilantro sauce, all topped with puffed pastry, is worthy of the most special of occasions.

Chickpeas with White and Wild Rice, Cranberries and Spices

If you're looking for an elegant vegetarian salad for this year's dinner, you don't have to go any farther than this stunning warm salad of chickpeas, white and wild rice with spices and dried cranberries.

Bulgar Wheat with Mixed Mushrooms and Cilantro Chutney

Contemporary Christmas dining tables will be graced with this simple but attractive and heavenly aromatic bulgur wheat and mushroom pilaf with an Indian cilantro chutney.

Tuscan Bean and Pasta Soup with Rosemary

Fragrant and colorful, this simple but rich and flavorful bean and pasta soup will satisfy your guests in so many ways, from pleasing their tastes and filling their stomachs, to warming their bodies and cheering their souls. This soup is always a winner.

Roasted Butternut Squash & Cannellini Bean Soup

Butternut squash is a seasonal winter favorite, and this simple, warm and creamy soup made with sweet roasted butternut squash soup and puréed cannellini beans is spiced and then topped with toasted pistachios for a hearty, delicious and colorful starter for a lovely Christmas meal.

Indian-Style Chickpea Koftas in a Roasted Red Pepper Sauce

I've always adored koftas, those little Indian vegetarian "meatballs". These are the best ones I've ever made yet, made with chickpeas, grains, and nuts, and served in a spicy and fragrant roasted red pepper gravy.

Classic Mulligatawny Soup

Around my house, a classic holiday soup is a classic Indian mulligatawny soup — light, hot, sweet and sour, I think this is an Indian dish that I've perfected, and my guests agree.

Quinoa Soup with Beets and Fresh Dill

This seasonal and spicy beetroot and quinoa soup has all the colors of Christmas, especially if you top off a warm bowl with a dollop of sour cream. Warming, nourishing and earthy, this soup will set the stage for a gorgeous and satisfying meal.

Baked Beans with Paprika and Fresh Mint

Baked beans are a classic Canadian and northeast American staple and make an excellent and hearty side for Christmas meals. This is an updated take on the classic, cooked with chilies, paprika, and served with fresh mint—my guests always ask for more.

Homemade Creamed Corn

Another fixture of holiday meals, creamed corn is so much creamier and tastier when you make it yourself at home, and it's very easy too.

Curried Vegetable Soup

This Indian-style vegetable soup has long been one of my very favorite soups to serve to friends and families on special occasions. Healthy, but most importantly delicious, cooked fresh vegetables seasoned with Indian spices bursts with an astonishing array of flavors in one bowl. Your guests may just want to fill up on this before even starting the main course.

Roasted Carrots with Citrus and Garam Masala

As a child, Christmas dinners were always accompanied by a large plate of roasted carrots slathered with butter. My grown-up self still loves roasted carrots, but I can't help fancying them up with this tangy citrus and Indian spice glaze.

Saag Aloo (Spinach and Potato Curry)

Potatoes gently baked and pan-fried until golden, then simmered with aromatic spices, lemon, tomato and luscious fresh spinach. This classic curry is one of my most popular recipes year round, but it makes an especially tantalizing potato side dish in a large Indian-themed festive dinner.

Kale Salad with Basil Pesto Dressing

Replace the tired lettuce or cabbage salad on your Christmas table this year with this colorful and refreshing crunchy kale salad dressed with pesto, tomatoes, and red pepper. It's just the thing to serve when you're entertaining a large crowd.

Curried Red Kidney Beans with Paneer

Looking for a spectacular Indian main course to try for a change this Christmas? This colorful red kidney bean chili-style curry served with tender pieces of fried paneer cheese is rich, earthy, spicy and incredibly flavorful, and never fails to blow people away.

Deluxe Vegetable Biryani

noreply@blogger.com (Lisa Turner) — Tue, 09 Dec 2025 16:57:00 +0000

This website has been up and running since 2007 with a focus on vegetarian Indian creations, but up until now I have yet to feature a biryani recipe. For those unfamiliar with this classic dish that is often served on special occasions, the main elements are rice, meat or vegetables, and a thick sauce or gravy, all layered on top of each other, covered, and then cooked. Biryanis are found all through India and Pakistan, and beyond, and there are countless combinations of ingredients that can be used to assemble the dish, depending on where you are or what traditions you've learned from. And although often featuring meat or fish, this vegetarian version is just as hearty and, I would dare say, tastier than most that you'll ever find in a restaurant.

This biryani features a colorful array of root vegetables, chickpeas, and paneer cheese roasted with tomatoes, all layered for an attractive assembly of wonderful flavors, and has a creamy coconut cilantro sauce in place of the gravy. And although not traditional in the least, this biryani is also topped with puff pastry for an added feeling of being a centerpiece of an elegant meal. This biryani is a hearty meal in itself, so you really don't need much with it, though you may wish to serve it with raita, Indian pickles, and a simple salad.

Deluxe Vegetable Biryani

Recipe by Lisa Turner
Adapted from Fresh India by Meera Sodha
Cuisine: Indian
Published on December 9, 2025

A gorgeous biryani with layers of colorful vegetables, chickpeas, and paneer cheese in a coconut cilantro sauce, topped with puffed pastry

Preparation: 40 minutes
Cooking time: 1 hour 10 minutes

Print this recipe

Ingredients:

2 cups basmati rice, rinsed and soaked in water for at least 1 hour
2 large sweet potatoes, peeled and cut into small wedges
3 medium beets, scrubbed and cut into small wedges
4 medium tomatoes, cut into eighths
12 oz (350 g) paneer cheese, cut into 3/4-inch cubes
2 cups cooked chickpeas (from 2/3 cup dried chickpeas or use 1 19 oz/540 mL can)
6 tablespoons + 3 tablespoons olive oil
1 1/2 teaspoons chili powder
2/3 teaspoon ground turmeric
1 1/2 teaspoons ground cumin
2 teaspoons garam masala
1 1/2 teaspoons sea salt
juice from 1 lemon (3 tablespoons)
1 large onion, diced
1 egg, beaten
2 sheets frozen and thawed (but still cold) puff pastry
1 tablespoon sesame seeds
1 tablespoon nigella (black onion or kalonji) seeds

Coconut Coriander Sauce:

13 1/2 oz (400 mL) can coconut milk
small handful of fresh cilantro, trimmed and chopped
3 cloves garlic, minced or crushed
1 fresh red or green chili, seeded and minced
1-inch fresh ginger, minced or grated
1 teaspoon sea salt
juice from 1 lemon (3 tablespoons)

Instructions:

Preheat an oven to 400°F (200°C). Line three baking sheets with foil. Distribute the sweet potato and beets over two of the baking sheets. Put the tomatoes, paneer, and chickpeas on the remaining baking sheet.
In a small bowl, whisk together 6 tablespoons of the olive oil with the chili powder, turmeric, cumin, garam masala, salt, and lemon juice. Spoon this mixture over the vegetables and the paneer and chickpeas. Toss to coat. Place the trays in the oven, placing the sheet with the paneer on the top rack, and bake for 40 minutes, stirring halfway through the baking time. Remove from the oven and set aside, but leave the oven on.
While the vegetables are roasting, heat the remaining 3 tablespoons of olive oil in a medium saucepan over medium heat. When hot, add the onion and sauté for 15 to 20 minutes until golden. Transfer to a small bowl and set aside.
Make the coconut coriander sauce by blending together the coconut milk, cilantro, garlic, chili, ginger, salt, and lemon juice. Transfer to a medium saucepan and cook over medium heat for 12 minutes, stirring often. Remove from heat and set aside.
Drain the rice, and rinse. Transfer to a large saucepan and cover with plenty of water. Bring to a boil, reduce to heat to a fast simmer, and cook for 10 minutes, until the rice is just tender. Drain and set aside.
In a small bowl, beat the egg with a pinch of salt.
To assemble the biryani, spoon half of the tomato, paneer, and chickpea mixture into the bottom of a round or square casserole dish. Top with a quarter of the rice, a quarter of the onion, and then half of the coconut cilantro sauce. Top with half of the beetroot and sweet potatoes, and another quarter of the rice and onion. Repeat the steps, finishing with a final layer of rice and onions.
Roll out the puff pastry to fit over the casserole dish. Press tightly around the edges and brush liberally with the beaten egg. Sprinkle with the nigella and sesame seeds. Bake in the still-hot oven for 30 minutes.
Remove from the oven and let stand for 10 minutes before serving.
To serve, cut away the pastry and scoop out the layered mixture onto serving plates.

Makes 6 to 8 servings

Other rice dishes to enjoy from Lisa's Kitchen:
Yellow Lemon Rice with Fried Cashews
Red Lentil and Cauliflower Tomato Pulao
Indian Rice with Roasted Pumpkin
Spinach Rice (Palak Pulao)

On the top of the reading stack: Stalin's Secret War by Nikolai Tolstoy

Classic Eggplant Parmesan

noreply@blogger.com (Lisa Turner) — Tue, 02 Dec 2025 15:06:00 +0000

Eggplant Parmesan is an Italian classic for a reason, and even those that think they don't like eggplant will be asking for seconds or thirds. In this rendition of the classic, crispy fried breadcrumb-coated slices of eggplant are layered with a rich bechamel sauce, a vibrant homemade marinara sauce, and loads of melted cheese in a baked casserole dish, all topped off with fresh basil. It is reminiscent of a rich and elegant lasagna, but without the heaviness despite the generous helping of freshly shredded mozzarella and Parmesan. It's a good thing that it makes a lot, because my husband and best friend would have made short work of a small dish.

Although I've enjoyed eggplant for years, this was the first time I went to the effort of making an eggplant Parmesan. It does involve a commitment of time between preparing and frying the eggplant and making the marinara and bechamel sauces before even assembling the casserole, but it is well worth the effort and an ideal choice for special occasions, such as Thanksgiving or Christmas.

Of course, if you want to save some time, you can buy a good quality marinara sauce instead of making your own. Because I prefer to make most things from scratch, and also seeing I was making this dish for a special occasion, I took the time to make my own marinara sauce from scratch. I decided on a mushroom marinara sauce for some extra earthy vegetable goodness. And if you wish to cut down on oil, you can also bake the breaded eggplant slices instead of frying. Place the slices on two baking sheets and bake in a preheated 400°F oven for 20 minutes until golden brown.

Serve with a salad, such a this kale salad dressed with pesto, for a complete and most satisfying meal.

Classic Eggplant Parmesan

Recipe by Lisa Turner
Cuisine: Italian
Published on December 2, 2025

Baked eggplant Parmesan—an elegant and delicious Italian classic for special occasions

Preparation: 45 minutes + 1 1/2 to 2 hours eggplant resting time
Cooking time: 1 hour 10 minutes

Print this recipe

Eggplant Parmesan:

2 1/2 lbs (1,150 g) eggplant (2 large or 3 medium eggplants), trimmed and sliced into 1/4-inch rounds
2 1/2 teaspoons sea salt, divided
4 large eggs
2 cups bread crumbs
avocado oil for deep-frying (about 3 cups)
3 cups marinara sauce
3 1/4 cups mozzarella cheese, grated
3 tablespoons Parmesan cheese, grated
1/4 cup fresh basil leaves, chopped (for garnish)

Bechamel sauce:

3 tablespoons unsalted butter
3 tablespoons spelt flour or unbleached white flour
1 1/2 cups whole milk
1/2 cup Parmesan cheese, grated
1/4 teaspoon sea salt
freshly cracked black pepper to taste

Instructions:

In a large bowl, gently toss the eggplant slices with 1 teaspoon of sea salt. Line a baking sheet with paper towel, and layer it with slices of the eggplant. Cover with more paper towels, and continue with remaining eggplant slices, covering the final layer with paper towel. Let sit for 1 1/2 to 2 hours. Press down the paper towels to absorb excess liquid.
While the eggplant is resting, make the bechamel sauce. In a small saucepan, melt the butter over medium heat. Add the flour, and whisk constantly for 2 minutes. Pour in the milk, and whisk until evenly combined. Bring to a boil, reduce the heat to medium-low, and simmer, whisking constantly, for another 2 minutes, until the mixture thickens. Remove from the heat, whisk in the Parmesan cheese, sea salt, and black pepper. Set aside.
On a plate, combine the flour and 3/4 teaspoon sea salt on a large plate. In a small bowl, whisk together the eggs with 2 tablespoons cold water. In a medium bowl, mix the breadcrumbs with 3/4 teaspoon sea salt.
Lightly coat a slice of eggplant with flour, dip in the egg mixture, let the excess egg drip off, and then coat with breadcrumbs, pressing with your fingers to help the breadcrumbs stick to the eggplant slice. Transfer to a baking sheet. Repeat with remaining eggplant slices.
Line another baking sheet or two plates with paper towels. Pour enough avocado oil into a large skillet until it measures 1/4-inch deep. Heat over medium heat until hot. Working in batches, add enough eggplant to make a single layer and fry, turning once, until golden brown—about 3 minutes per side. Transfer to the baking sheet or plates, and repeat with remaining eggplant slices, layering the eggplant slices with more paper towel to drain the excess oil.
Preheat an oven to 425°F. Spread 1 cup of marinara sauce over the bottom of 9 × 13-inch baking dish. Top the sauce with 1/3 of the eggplant slices. Cover the eggplant with another cup of marinara sauce, sprinkle with 1 cup of mozzarella cheese, and then spoon 1/3 of the bechamel sauce over the cheese. Repeat until the marinara and bechamel sauces and eggplant slices are in the dish, and sprinkle the top with the Parmesan cheese.
Bake for 30 to 35 minutes, until the cheese is golden brown and the mixture is bubbling. Remove from the oven, cover loosely with foil, and let sit for another 20 to 30 minutes before serving. Garnish with chopped basil.

Makes 12 to 16 servings

More baked goodness from Lisa's Vegetarian Kitchen:
Brussels Sprouts Lasagna
Vegan Cauliflower and Broccoli Mornay
Eggplant, Mushroom and Cheese Quiche
Roasted Vegetable Lasagna

On the top of the reading stack: Stalin's Secret War by Nikolai Tolstoy

Kale Salad with Basil Pesto Dressing

noreply@blogger.com (Lisa Turner) — Wed, 19 Nov 2025 15:45:00 +0000

A star among leafy greens, kale is part of the cruciferous family (which includes cabbage, cauliflower, broccoli, and turnip). Packed with vitamins A, C, and K, as well as other nutrients like fiber, manganese, and folate, you can't go wrong with this immune-boosting vegetable. Though it features well in soups and stews and with other cooked vegetables, its rich, dense texture makes it an especially appealing choice for hearty salads. Dressed with a basil sunflower seed pesto, and mixed up with some cherry tomatoes, red onion and red pepper strips, this refreshing and filling salad is satisfying enough to feature in its own right, and it dresses up any meal as a shining side.

Kale Salad with Basil Pesto Dressing

Recipe by Lisa Turner
Published on November 19, 2025

A colorful and refreshing crunchy kale salad dressed with pesto, tomatoes, and red pepper

Preparation: 25 minutes

Print this recipe

Pesto:

2 cups fresh basil leaves
1/2 cup raw sunflower seeds
2 cloves garlic, minced
3 tablespoons nutritional yeast
1/3 to 1/2 cup olive oil
1 teaspoon sea salt

Salad:

2 bunches green kale, chopped (about 6 to 7 cups)
4 tablespoons olive oil
2/3 cup cherry tomatoes, halved
1 red pepper, seeded and diced
1 small red onion, diced
3 tablespoons nutritional yeast
3 tablespoons hemp seeds
sea salt and fresh cracked black pepper to taste

Instructions:

To make the pesto, combine the basil, sunflower seeds, garlic and nutritional yeast in a food processor, and process until well combined. Drizzle in the olive oil, pulsing as you pour. Process until you have a smooth paste, adding as much olive oil as needed. Season with sea salt.
To make the salad, place the chopped kale in a large bowl, and toss with the olive oil. Add the pesto and mix well, using your hands to thoroughly coat the kale leaves. Add the tomatoes, red pepper, red onion, and sprinkle with nutritional yeast, hemp seeds, and salt and pepper. Toss again to combine.

Makes 6 servings

Other recipes featuring kale to enjoy from Lisa's Vegetarian Kitchen:
Baby Potato, Red Kale and Cabbage Subji
Crispy Kale Breakfast Bars
Creamy Avocado Carrot-Kale Slaw with Chickpeas
Mesopotamian Barley, Chickpea, Lentil and Tahini Soup

On the top of the reading stack: Autobiography of a Corpse by Sigizmund Krzhizhanovsky

Audio Accompaniment: Forget the Future by Bvdub

Pumpkin Scones

noreply@blogger.com (Lisa Turner) — Mon, 10 Nov 2025 20:25:00 +0000

This is an old recipe that I revisted in time for pumpkin season. And because I made these scones back in 2008, I had forgotten just how good they are! With just a hint of sweetness from some coconut sugar, and flavoured with pumpkin pie spices, they are a fine choice to serve as a snack but also a fine dinner accompainment. I served them with my favorite Curried Indian Vegetable Soup for an especially warming dining experience. When I made them the first time, they featured alongside a Hearty Italian Bean and Pasta Soup.

Dense, but flaky and moist, these are certainly worth revisiting and remembering, and a fine use of frozen or canned pumpkin puree when the pumpkin season is over.

Pumpkin Scones

Recipe by Lisa Turner
Published on November 23, 2008

Simple, moist snack or dinner scones with tantalizing pumpkin pie spice flavor and aroma

Preparation: 15 minutes
Cooking time: 20 to 25 minutes

Print this recipe

Ingredients:

2 cups unbleached white flour
1/3 cup brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup cold unsalted butter, chopped
1/2 of buttermilk or plain yogurt
1/2 cup cooked pumpkin purée
1 teaspoon vanilla

Instructions:

Preheat an oven to 375°F and line a baking sheet with parchment paper.
In a large bowl, combine the flour, sugar, spices, baking powder, baking soda and salt. Cut in the butter with a pastry cutter or two knives until the butter is reduced to small crumbs. In a small bowl, combine the pumpkin, buttermilk and vanilla. Add this to the flour mixture and stir until a dough forms.
Turn the dough out onto a lightly floured board and knead a few times. Shape the dough into little rounds about 1-inch thick and 2 inches in diameter. Place on the baking sheet and bake for 20 to 25 minutes or until golden brown.

Makes 6 to 8 scones

Other biscuits and scones to enjoy from Lisa's Kitchen:
Saffron Biscuits
Herbed Sour Cream and Yogurt Mini Biscuits
Goat Cheese Biscuits
Buttermilk Lemon Scones

On the top of the reading stack: Stalin's War by Sean McMeekin

Baked Apple Cinnamon Oatmeal

noreply@blogger.com (Lisa Turner) — Mon, 03 Nov 2025 18:55:00 +0000

Years ago I used to frequently make baked oatmeal for a special breakfast—ridiculously easy to make and a nourishing way to start the day, baked oatmeal is creamy and pudding-like, delicious, and usually make enough to last a few breakfasts. Somehow I realized that it's been a long time since I've made one, but the sight of grocery bins filled with fresh ripe local fall apples got me thinking about the warm and inviting fragrance of baked apples and spices, and it was a short jump from that thought to this lovely and warming breakfast pudding.

As easy as they are to make, baked oatmeal has the added advantage that it can be prepared the night before so that all you have to do in the morning is pop it in the oven to bake. Leftovers taste just as nice cold out of the refrigerator as when fresh cooked, but you can reheat leftovers in an oven-safe pan at 350°F for 10 to 15 minutes if you want the added warmth. Any variety of apple can be used—tart like Granny Smiths or Macintoshes, or sweet like Royal Galas … or you can mix varieties for an enticing blend of apple flavors.

Baked Apple Cinnamon Oatmeal

Recipe by Lisa Turner
Published on November 3, 2025

Simple baked oatmeal pudding bursting with the flavors and scents of apples and spices

Preparation: 15 minutes
Cooking time: 35 to 40 minutes

Print this recipe

Ingredients:

2 cups rolled oats
2 tablespoons brown or coconut sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 3/4 cups almond or other non-dairy milk
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1 teaspoon vanilla extract
3 apples, cored and chopped
1/4 cup slivered almonds (optional)

Instructions:

Generously butter a 9 × 9 ceramic or glass baking or 2-quart casserole dish. Preheat an oven to 375°F.
In a large bowl, combine the oats, sugar, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, whisk together the almond or other non-dairy milk, applesauce, maple syrup, and vanilla. Pour the wet ingredients into the oats and stir well to combine. Fold in the chopped apples.
Pour the mixture into the baking dish. Scatter the slivered almonds over the top if using and bake uncovered for 35 to 40 minutes until the top is browned and the sides are bubbling.
Remove from heat and let stand for 10 minutes to cool and set.
Serve warm with cream, fresh blueberries, or by itself.

Makes 6 to 8 servings

More baked oatmeal recipes that you'll enjoy:
Baked Apple-Blueberry Oatmeal Breakfast Pudding
Baked Cherry Oatmeal Pudding
Blue Grape Oatmeal Breakfast Pudding

On the top of the reading stack: Stalin's War by Sean McMeekin

Pumpkin Maple Pie with a Pecan Oat Crust {Vegan}

noreply@blogger.com (Lisa Turner) — Tue, 21 Oct 2025 17:05:00 +0000

Pumpkin pie is always an autumn classic dessert for Thanksgiving and other family dinners in North America. And while pumpkin pies are abundant on the store shelves at this time of year, this homemade version raises the game for pumpkin pie lovers anywhere. Not only easy to make, this almost no-bake dessert is a healthy dessert as well, featuring a crust made up of raw pecans, oats, and dates that is not only less fuss but also just as or more delicious than a traditional crust. And the simple but smooth and creamy filling features not only pumpkin purée and spices, sweetened with real maple syrup, but also cashews. Overall, with the pecans and cashews, this is a rich dessert, so one small slice goes a long way.

You'll want to make this a day ahead of time so the pie has a chance to set in the refrigerator. To speed up the process you can place the finished pie in the freezer instead if you choose, with just a 10 minute thaw needed before serving. Either way, you won't be disappointed with this creation that makes for a lovely ending to a special holiday meal such as Thanksgiving or Christmas, or anytime you have a hankering for a pumpkin treat.

Pumpkin Maple Pie with a Pecan Oat Crust

Recipe by Lisa Turner
Published on October 21, 2025

Easy almost no-bake homemade pumpkin pie with a nut, oat and date crust and a smooth pumpkin filling

Preparation: 30 minutes
Cooking time: 10 to 12 minutes

Print this recipe

Crust:

1 1/4 cup rolled oats
1/2 cup raw pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
2/3 cup pitted dates, soaked in hot water for 30 to 60 minutes and drained
3 tablespoons coconut oil, room temperature

Filling:

1 cup raw cashews, soaked for 4 hours or overnight and drained
1 cup unsweetened pumpkin purée
3/4 cup maple syrup
1/2 cup coconut oil, room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt

Instructions:

Lightly grease a 9-inch pie plate with coconut oil. Preheat an oven to 350°F.
Combine the oats, pecans, cinnamon, and salt in a food processor and process until the mixture is reduced to coarse crumbs. Add the pitted dates and coconut oil, and process again until the mixture comes together, adding a teaspoon or 2 of water if it seems too dry.
Transfer the mixture to the prepared pie plate and press down firmly and evenly using a piece of parchment paper, taking care to push the crumbs along the sides of the dish. Poke the crust with a fork several times and bake for 10 to 12 minutes in the preheated oven until lightly golden. Cool on a wire rack for 30 minutes.
While the crust is cooling, prepare the filling. In a high speed blender, combine the cashews, pumpkin purée, maple syrup, coconut oil, vanilla, cinnamon, ginger, nutmeg, and salt. Blend on high until well combined and smooth. If the mixture seems a bit thick, add a tablespoon or two of almond milk.
Transfer the filling into the cooled crust and spread smoothly and evenly. Carefully cover with foil and chill in the refrigerator for 6 hours or overnight until firm.
Let the pie warm on the counter for 10 minutes and slice. Sprinkle with chopped pecans if desired.

Makes 8 to 12 slices

Other vegan desserts to try for Lisa's Kitchen:
Vegan Lemon Tart
Dark Chocolate Truffle Tart with Mixed Berries in a Teff Crust
Greek Sesame Tahini Cake with Spelt and Mixed Dried Fruits
Chocolate Cake with Chocolate Filling and Ganache

On the top of the reading stack: Boys in Zinc - by Svetlana Alexievich

Vegetarian Thanksgiving Entertaining Ideas

noreply@blogger.com (Lisa Turner) — Thu, 09 Oct 2025 13:47:00 +0000

Thanksgiving Day is almost upon us again. First set aside in North America to celebrate the harvest bounty of the New World, Thanksgiving is a useful reminder for those of us modern-day urban-dwellers accustomed to enormous supermarkets that shelves and shelves of inexpensive food couldn't always be so easily taken for granted … it may be especially appropriate for us to remember this year. It seems appropriate that as we give thanks for being able to spend a day with family and friends, we celebrate with food … and usually plenty of it!

These are some of my favorite fall entertaining ideas from the hundreds of recipes I've published over the years. From breakfast or brunch through to snacks and appetizers, dinner ideas, soups, salads and side dishes, and — of course — treats and desserts, there's something for every vegetarian or any family with vegetarians to feed at Thanksgiving. There are even some ideas in there for vegans or those who want to try an Indian-themed Thanksgiving dinner for a different experience. Your family and friends just might be giving thanks for your cooking at the end of the day!

Check out these and other menu ideas on

Breakfast & Brunch

Spiced Pumpkin Waffles

The heavenly aroma of baked pumpkin and spices in these light and fluffy waffles makes the most fragrant and delicious Thanksgiving breakfast imaginable, and it's a great way to start the day with a fall harvest classic.

Apple-Oatmeal Breakfast Streusel Cake

Autumn harvest apples star in this warm and delicious apple-oatmeal breakfast cake with ground cinnamon and a sweet crunchy streusel topping.

Apfelpfannkuchen (Baked German Apple Pancake)

This soft and sweet baked apple pancake feels like a soufflé in the mouth with the wonderful flavors and aromas of brown sugar, cinnamon and nutmeg.

Indian-Style Baked Eggs Florentine

An Indian-style update on the classic Eggs Florentine with homemade spiced creamed spinach, this is a simple, stunning and extraordinarily delicious breakfast.

Indian-Style Fried Egg and Potato Cake

Hungry morning people will be delighted to see this hearty and filling savory fried egg and potato cake with Indian seasonings on the table.

Appetizers & Snacks

Roasted Pumpkin Seeds

Save the seeds from your holiday pumpkins and make these easy homemade roasted pumpkin seeds — so tasty, everyone from kids to adults will love them.

Roasted Tamari Almonds

Classic crunchy home-roasted tamari almonds make a terrific Thanksgiving Day snack … or a terrific any-day-of-the-year snack, for that matter. One of my all-time favorite snack addictions, I used to buy these pre-made from stores, but they're really ridiculously easy to make yourself.

Pumpkin Hummus

Yes, it is pumpkin hummus! A creamy blend of whizzed up chickpea and pumpkin with a hint of spice makes an attractive and delicious feature on your Thanksgiving table.

Olive Cheese Balls

Plump green olives baked in a slightly spicy and crispy cheese pastry, these simple little balls are the perfect snack or appetizer.

Kalamata Olive Tapenade

This is a bold flavored fresh tapenade made with Kalamata olives, sun-dried tomatoes, balsamic vinegar and herbs — a sure-fire crowd-pleaser.

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

Earthy mushrooms stuffed with tart sun-dried tomatoes and Kalamata olives, spices and jalapeños, and creamy and salty goat cheese — these will put the wow in your appetizer tray.

Coleslaw Bites with Jalapeño Dip

Simple, sweet and savory golden fried cabbage coleslaw balls served with a creamy, tangy and zesty yogurt and jalapeño dip — these will disappear in no time.

Smoked Gouda Gougères

These light, airy and delicious smoked Gouda cheese puffs just melt in the mouth — they just might be my favorite appetizer, and they'll disappear in no time at all.

Eggplant Quinoa Bites with Pesto

One of my latest favorite appetizers, broiled eggplant slices are topped with a quinoa pesto, slices of fresh tomato and melted cheese.

Tempeh Stuffed Mushrooms

Another new favorite, and this one is vegan and surprisingly nourishing — plump and juicy mushrooms stuffed with a savory mixture of spiced quinoa and smoky chipotle fried tempeh.

Paneer Tikka Masala

A classic Indian appetizer, delicious chunks of paneer cheese are marinated in spicy and tangy yogurt and then broiled to a beautiful golden brown.

Samosa-Style Stuffed Baked Potatoes

Baked potatoes stuffed with a samosa style spiced vegetable filling, this is a unique and popular treat that can be served as a mid-day snack, a starter or side, or a late-night party food.

Dinner Ideas

Mushroom Nut Roast in Golden Puff Pastry

Rich, hearty, earthy and delicious, this gorgeous mushroom nut roast loaded with quinoa, sun-dried tomatoes and spices and seasonings all wrapped in a golden puff pastry is the centerpiece of any Thanksgiving dinner, vegetarian or otherwise.

Spicy Lentil Quinoa Nut Roast

This hearty, nourishing and delicious spicy vegetarian "meatloaf" made with lentils, quinoa, mushrooms and cashews will satisfy even the carnivores in the family.

Wild Rice and Kidney Bean No-Meat Loaf

This is another hearty vegan loaf for a holiday gathering, this time made with red kidney beans, wild rice, sun-dried tomatoes, mushrooms, walnuts and herbs and spices.

Indian-Style Samosa Potpie

A rich, savory baked pie with a samosa-style potato, chickpea, spinach and vegetable filling in a flaky butter pie crust — this is a magnificent centerpiece for a special dinner, one that will appeal to vegetarians and meat-eaters alike, and none of your guests will leave the table hungry.

Indian-Style Chickpea Koftas in a Roasted Red Pepper Sauce

This has become one of my favorite dishes for any holiday meal—or any meal at all. Indian-style vegan "meatballs" served in a delectable and creamy spiced red pepper and tomato gravy is a dish that is worth doubling because you just might want the extras.

Curried Vegetarian Shepherd's Pie

Shepherd's pie is classic hearty fall comfort food, and you and your guests won't miss the meat at all with this curried vegetarian version made with lentils, vegetables and spinach topped with a light fluffy golden brown potato and sweet potato mash, especially when it's served with a savory portobello mushroom gravy.

Crusted Cornmeal Chickpea Potpie

A vegetarian version of the classic chicken potpie, spiced sweet potato and carrots with buttery soft chickpeas are baked under a golden brown cornmeal crust topping — a colorful, hearty and delicious fall dinner centerpiece.

Vegetarian Mushroom Bourguignon

Tender chunks of plump portobellos and chewy dried lobster mushrooms are simmered into a rich, thick and fragrant red wine sauce and served over a bed of steaming egg noodles — this is a gorgeous main course.

Chickpea Patties Smothered in Vegetable Gravy

Spiced and lightly fried chickpea patties are smothered in a thick, hearty and delicious vegetable gravy made with your favorite fall vegetables.

Baked Beans with Paprika and Fresh Mint

Humble baked beans for Thanksgiving? Believe me, these beans with chilies and paprika are no run-of-the-mill baked beans, and are great as a side or as a main dish.

Stuffed Eggplant with Paneer and Chickpeas

Looking for something a little different? Eggplants stuffed with Indian spices, chickpeas, spinach and paneer cheese and then roasted — attractive, filling and nourishing, this makes for a meal that your guest will remember.

Roasted Butternut Squash and Herbed Cannellini and Artichokes

Tender roasted golden orange butternut squash mixed with a baked casserole of creamy cannellini beans, delicate artichokes, sweet cherry tomatoes and fresh herbs, this vegan dinner is amazingly good.

Brussels Sprouts Risotto

Risottos may not be traditional Thanksgiving fare, but they're always an elegant addition to an entertaining table — and an especially appealing fall addition when cooked with Brussels sprouts and topped with golden fried crispy Brussels sprout quarters.

Brussels Sprouts Lasagna

Another not-so-traditional Thanksgiving entrée maybe, but this lasagna stuffed with mushrooms, cheese and sliced balsamic Brussel sprouts would make a rich, sumptuous and delicious centerpiece.

Mushroom Spaghetti Bolognese

Any guest — meat-eater or vegetarian or vegan — will be delighted with this rich, smoky and delicious vegan version of the classic Italian spaghetti bolognese.

Roasted Eggplant Involtini

A vegan version of classic Italian "little bundle" food featuring savory roasted eggplant and tomatoes rolled into slices of fried eggplant and served with tomato sauce — a special dish for special guests.

Baked Chickpea Cutlets

Your guests will be surprised when they try these simple-to-make cutlets — just as substantial and chewy as cooked chicken but made with chickpeas, quinoa, wheat gluten and seasonings, they're perfect for serving with mushroom sauce to vegans, vegetarians and meat-eaters alike.

Baked Beans with Nigerian Seasonings

What is Thanksgiving dinner without baked beans? This vegan baked beans dish is one of my favorites, cooked with peanut butter and a delicious Nigerian-style seasoning.

Curried Red Kidney Beans with Paneer

Looking for a spectacular Indian main course? This red kidney bean curry served with tender pieces of fried paneer cheese is rich, earthy, spicy and incredibly flavorful.

Black-Eyed Pea Pumpkin Curry

Sweet pie pumpkin roasted and then combined with earthy black-eyed peas and Indian spices to make this colorful, filling and nourishing curry.

Sides, Salads & Soups

Scalloped Potatoes with Best Ever Mushroom Sauce

Scalloped potatoes are a mainstay of every holiday meal, and these soft, creamy and buttery potatoes get a special treatment worthy of the occasion with generous layers of a tangy and aromatic mushroom sauce that I maintain is simply the "best ever".

Greek-Style Cauliflower Gratin with Feta and Olives

This cauliflower gratin is elevated with tomatoes, plump Kalamata olives, feta cheese and Greek seasonings. Lovely to look at and wonderfully fragrant, it`s so delicious I kept making it again and again.

Homemade Creamed Corn

Another fixture of holiday meals, creamed corn is so much creamier and tastier when you make it yourself at home, and it's very easy too.

Classic Mulligatawny Soup

Mulligatawny soup is an almost essential starter for an Indian themed Thanksgiving meal, and especially warming on a cold autumn day. This is a truly classic version of this traditional soup.

Curry-Laced Pumpkin and Potato Soup

Laced with just a hint of curry spice, this simple creamy pumpkin and potato soup is a lovely, nourishing and delicious way to start a Thanksgiving dinner.

Red Curry White Bean and Butternut Squash Soup

As simple as this comforting white bean and squash soup is, its fragrant broth spiced with red curry paste raises it to a heavenly level that will have your guests asking for more.

Sweet Potato Chickpea Soup

Classic fall root vegetables and chickpeas are cooked with gentle spices in a colorful, simple, warming and delicious bowl of soup that will make a big impression on your diners.

Hearty Lentil Borscht

Fall is the season for hearty soups and root vegetables, and there's nothing heartier or more satisfying than a hot bowl of this colorful sweet red beet borscht cooked with lentils, carrots and potatoes and a zesty seasoning.

Quinoa Stuffed Tomatoes

Fresh garden tomatoes stuffed with a spicy and savory quinoa, olive and herb mixture, this is one of my most popular recipes and makes an attractive addition to any table.

Roasted Beetroot with Toasted Walnuts and Yogurt

This simple salad of roasted beets and toasted walnuts in a tangy yogurt dressing will add plenty of color and texture to the start of your meal.

Creamy Coleslaw

A classic salad at just about any kind of get-together, you can't go wrong serving this quick and easy coleslaw with a tangy and creamy dressing and just a little kick.

Creamy Vegan Coleslaw Dressed with Avocado

Or you might want to entertain your vegan friends with this variation on the classic coleslaw tossed with a creamy, tangy and zesty avocado and mustard dressing — it might even be tastier than the original, and you won't miss the mayonnaise.

Spicy Indian Green Beans

A serving bowl of green beans is a fixture on holiday tables, and these lightly fried crunchy green beans simmered in coconut milk get dressed up with an aromatic blend of Indian seeds.

Cauliflower and Pea Curry

Green peas and lovely fresh cauliflower are cooked until just tender in gentle and fragrant Indian spices and seeds for a delicious and truly gorgeous side dish.

Indian-Style Roasted Squash Curry

Myself, I'm thankful for Indian food! Fork-tender pieces of roasted squash simmered in a hot and fragrant Indian-spiced curry is just the thing for the fall table.

Brown Rice and Blue Cheese Gratin with Cauliflower and Broccoli

This savory brown rice, cauliflower and broccoli gratin with a zippy blue cheese sauce is so rich, it could almost be the main course — serve this if you want to spoil and fill your guests.

Bulgar Wheat and Mixed Mushroom Pilaf with Cilantro Chutney

This simple seasoned bulgar wheat and mushroom pilaf would be a hit at your table all by itself, but it's elevated to a delicious and aromatic height with an Indian cilantro chutney.

Vegan Pesto Rice

Rich, creamy and delicious risottos are among my favorite dishes to serve when entertaining guests, and this colorful vegan basil and miso pesto risotto is just as good as a traditional one made with Parmesan cheese.

Yellow Lemon Rice with Fried Cashews

Another classic side dish for Indian dinners, this lovely and fragrant yellow lemon rice tossed with golden brown fried cashews and Indian seasonings is simple to make and vegan friendly too.

Hummus Bread

A loaf of fresh baked bread is a favorite attraction on any table, and this simple bread made with hummus and tahini and topped with pumpkin seeds is one of my favorites.

Southern-Style Buttermilk Biscuits

Perfectly light, flaky and buttery, these classic Southern-style biscuits are easy to make and have a wonderful little tanginess from buttermilk — a fantastic accompaniment to a Thanksgiving or any special meal.

Popovers

Simple, light and fluffy, these "egg-y" popovers make a great addition to any group dinner — slather with butter and sprinkle salt and pepper on top of a hot popover for a real treat.

Cheddar Dijon Biscuits

A simple and always popular solution for filling out your meal, these biscuits have a delicately crusty exterior surrounding a melt-in-your-mouth fluffy interior of Cheddar cheese accented with parsley and Dijon mustard.

Classic Cornbread

Another great way to fill out a meal, and one that's vegan too, this simple classic cornbread is a fall favorite — dense, filling and loaded with plenty of cornmeal flavor and crunch.

Treats & Desserts

Pumpkin Scones

Make several batches of these moist and flaky pumpkin scones with pumpkin pie spice, and your guests will enjoy them all day long with breakfast, lunch and dinner, and as snacks and dessert. The aroma of the pumpkin pie spices will linger in your kitchen for hours.

Pumpkin Pie

This is the classic finish to a Thanksgiving dinner — homemade spiced pumpkin pie with fresh pumpkin baked in a flaky butter crust.

Pumpkin Maple Pie with a Pecan Oat Crust

And if you're looking for a modern (and healthy) update on this classic dessert, try out this easy-to-make version.

Pumpkin Cheesecake

If you're looking for something a little special to end your Thanksgiving dinner, this simple, light and creamy and not-too-sweet crustless pumpkin cheesecake with pumpkin spices will delight your guests.

Quick and Easy Pumpkin Molasses Chocolate Chip Bread

Moist, delicious and wonderfully fragrant, this quick and easy pumpkin bread sweetened with molasses could double as a breakfast loaf or a dessert — and it's all vegan too.

Pumpkin Pie Pudding with Banana and Avocado

No time to bake a pumpkin pie but craving pumpkin pie flavor? Try this ridiculous easy no-bake pudding with pumpkin purée, pumpkin pie spices, avocado and banana — it's not only rich and creamy, but it's good for you too!

Blueberry Lemon Cream Cheese Loaf

No pumpkin in the house? In that case, this "cheesecake" loaf bursting with fresh blueberries and a hint of lemon is moist, rich, creamy and delicious.

Sour Cream Blueberry Cake

Moist delicious glazed bundt cake bursting with blueberries in every bite, this is one of my favorite desserts for entertaining. Everybody loves it.

Vegan Lemon Tart

Just as elegant and refreshing as the classic French lemon tart made with lots and lots of eggs, this easy version is completely vegan and has the same custardy texture and sublime lemony taste

Olive Oil Almond Cake

If you're looking for a dessert that's not quite so rich and sweet but delicious and appealing as well, try this simple olive oil and almond cake — it's light enough to serve with your afternoon tea or coffee.

Homemade Peanut Butter Cups

Looking for some after dinner treats? These easy-to-make homemade chocolate peanut butter cups are rich and decadent — your guests will feel entirely spoiled.

Quick and Easy Healthy Peanut Butter Balls

Or if you're looking for a healthier guilt-free treat in the evening after a sumptuous Thanksgiving dinner, these quick and easy no-bake peanut butter balls are creamy, milky and wholesome — peanut buttery deliciousness in a bite-size ball.

Fried Potatoes with Green Curry and Spinach

noreply@blogger.com (Lisa Turner) — Mon, 15 Sep 2025 19:19:00 +0000

Thai green curry paste is one of those vivid and memorable flavors that has earned an international reputation for enlivening food. From soups to curries and stir-fries, green curry paste can add zest and aroma to vegetables, eggs, or meat or fish if you're so inclined. As with spice blends, you can quite easily find storebought green curry pastes but—just as with spice blends—I like to take just the little extra trouble and time to make my own to add that extra vibrancy and authenticity to my dishes.

Not surprisingly, green curry paste is a great way to liven up simple fried potatoes. Looking for something to go along with a simple and comforting Thai white bean and squash soup, I came up with this equally simple and delicious side dish of golden fried potatoes tossed with spinach, cilantro and, of course, green curry paste. Just as with the soup, I think you'll find it a wonderful and colorful addition to any Thai-inspired meal.

Fried Potatoes with Green Curry and Spinach

Recipe by Lisa Turner
Published on September 15, 2025

Golden fried potatoes tossed with zesty and aromatic green curry paste

Preparation: 15 minutes
Cooking time: 40 minutes

Print this recipe

Ingredients:

1/2 cup olive oil or a mixture of butter and oil
5 large russet potatoes, cut into wedges
1 teaspoon sea salt, or to taste
fresh ground black pepper to taste
1 medium onion, sliced
3 green onions, sliced, white and green parts separated
2 cloves garlic, crushed or minced
2 to 3 tablespoons green curry paste, or to taste
6 oz (175 g) baby spinach leaves
handful of fresh cilantro, trimmed and finely chopped

Instructions:

Heat the oil or oil and butter over medium heat in a large non-stick wok or saucepan. When hot, add the potatoes, salt, and pepper, and cook, stirring frequently, for 30 minutes until the potatoes brown on the edges and are mostly cooked through.
Add the onion, white parts of the green onions, and garlic, and stir for another 2 to 3 minutes, adding more oil if needed to prevent the garlic from sticking. Add the green curry paste and stir to coat the vegetables.
Add the spinach leaves a handful at a time and stir until the spinach is wilted. Stir in the green parts of the green onion and cilantro, cook for another minute, then remove from heat. Serve hot or warm.

Makes 8 to 10 servings

Other recipes that use green curry paste that you're sure to enjoy:
Green Curry Potato and Mushroom Soup
Simple Green Curry Rice
Thai Green Curry Lentil and Vegetable Soup
Simple Green Curry Potato and Corn Soup

On the top of the reading stack: Stories of God by Rainer Maria Rilke

Curried Spinach and Eggplant

noreply@blogger.com (Lisa Turner) — Thu, 04 Sep 2025 23:09:00 +0000

Eggplant is, I think, often an undervalued vegetable, even though there are many ways to cook and many cuisines that feature this humble nightshade. It can be baked, fried, broiled, roasted, or grilled, and is a fine addition to soups and stews, stir-fries, casseroles, curries, salads, pasta, or it can feature in sandwiches or be stuffed for a especially satisfying main feature.

This time around, I've paired fried eggplant with spinach and aromatic spices in a variation of a dish that's commonly found in Bengali kitchens and that you might find called "baingan palak". The combination of earthy, mildly sweet and bitter flavors is astonishingly good, and you might be tempted to eat two servings at a go. You'll want some heat in this dish, so don't be shy with the hot chilies—the two dried red chilies I call for in this recipe add just a sensation of warmth without burning the tongue.

Curried Spinach and Eggplant

Recipe by Lisa Turner
Cuisine: Indian
Published on September 4, 2025

Fried cubes of eggplant cooked with spinach and spices—a fantastic addition to Bengali or North Indian meals

Preparation: 20 minutes
Cooking time: 20 minutes

Print this recipe

Ingredients:

6 tablespoons olive oil, divided
1 medium eggplant, cut into 3/4-inch cubes
3/4 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon mustard powder
2 whole dried chilies
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 bay leaf
1 medium tomato, diced
1 teaspoon white, brown, or coconut sugar
1/2 tablespoon sea salt
1 lb (450 g) spinach, washed, trimmed, and coarsely chopped
juice from 1 lemon (3 tablespoons)

Instructions:

Heat 4 tablespoons of the oil in a large frying pan over medium-high heat. When hot, add the eggplant cubes to the pan and stir until browned and crisp, about 5 or 6 minutes. Transfer to a bowl and toss with the garam masala, turmeric, and mustard powder.
Use a mortar and pestle or a bowl with a sturdy spoon to crush the coriander seeds, fennel seeds, and cumin seeds. Heat the remaining 2 tablespoons of oil in the frying pan over medium heat until hot. Add the crushed seeds, chilies, and bay leaf, and fry for a minute. Add the tomato and stir for another few minutes to soften. Stir in the sugar and salt. Now add the spinach, a few handfuls at time, stirring and wilting between each addition. When the spinach is wilted and cooked, stir in the lemon juice and fried eggplant. Toss to combine and cook for another few minutes over medium-low heat. Serve hot.

Makes 4 to 6 servings

Other eggplant dishes to try from Lisa's Vegetarian Kitchen:
Eggplant and Green Pea Curry (Baingan Matar Masala)
Stuffed Eggplant with Paneer and Chickpeas
Roasted Eggplant Tomato Curry (Baingan Bharta)
Drumstick Sambar with Seared Eggplant

On the top of the reading stack: A Memoir of the Warsaw Uprising by Miron Bialoszewski

Indian-Style Arancini (Fried Rice and Cheese Balls)

noreply@blogger.com (Lisa Turner) — Wed, 20 Aug 2025 16:35:00 +0000

I adore what I call "little bites" or what others might call tapas or appetizers that might make up the better part of a small meal, especially an occasional deep-fried creation for those times when I want to indulge. One of my favorite little bites on the occasion that I find myself at an Italian restaurant is arancini, little balls of rice that are stuffed commonly with mozzarella cheese, coated with breadcrumbs, deep-fried, and often served with a tomato sauce. On the other hand, I'm likely to frequent Indian food where little bites might consist of samosas or pakoras.

Wanting the best of both worlds, I've combined the idea of creamy Italian deep-fried rice and cheese balls with Indian seasonings served with a tomato chutney in this fusion-style recipe. They are so satisfying that it more than makes up for the effort and time to put these together. Soft and creamy on the inside with a delightful crispy exerior, be sure to serve with the recommended tomato chutney for the whole culinary experience. I daresay that these spiced rice balls are an elevation above the already delicious Italian version. These are also perfect for special occasions and a fine addition to an appetizer platter.

Note that you will need to plan ahead by having leftover cooked white rice and making sure that you prepare the arancini mixture at least 1 1/2 hours before frying (during which time you can make the chutney). On those rare occasions when I do deep-fry foods, I always choose avocado oil over seed oils for a healthier option. It is safe for heating to high temperatures.

Indian-Style Arancini (Fried Rice and Cheese Balls)

Recipe by Lisa Turner
Cuisine: Indian-Italian fusion
Published on August 20, 2025

Crispy golden seasoned rice balls stuffed with creamy mozzarella cheese and served with an Indian-style tomato chutney

Preparation: 40 minutes
Cooking time: 1 hour + 2 hours resting time

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Arancini:

1 tablespoon ghee or oil
1 teaspoon cumin seeds
>1/2 onion, finely chopped
1 clove garlic, minced or crushed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cayenne
1/2 teaspoon sea salt
2 cups vegetable stock or water
3 cups leftover cooked white rice (basmati or jasmine)
1/4 cup whole milk
1/4 cup shredded mozzarella cheese
fresh cracked black pepper to taste
3 oz (85 g) mozzarella cheese, cut into 18 1/2-inch cubes
1/2 cup flour
2 large eggs, lightly beaten
1 cup breadcrumbs, or as needed
avocado oil for frying

Chutney:

1 tablespoon ghee or oil
1 teaspoon cumin seeds
1/2 onion, diced
1 clove garlic, minced or crushed
1-inch fresh ginger, minced or grated
2 fresh red or green chilies, seeded and finely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon amchoor (dried mango) powder
2 teaspoons garam masala
1/4 teaspoon ground cayenne
14 oz (400 mL) can diced or crushed tomatoes
2 tablespoons coconut or brown sugar
1/4 cup white wine vinegar
1 teaspoon sea salt

Instructions:

To make the arancini, start by heating the ghee or oil in a large saucepan over medium heat. When hot, add the cumin seeds and stir for a minute. Add the onion and sauté for 5 minutes, until soft and translucent. Add the garlic, cook for another 30 seconds, and then add the turmeric, cumin, coriander, cayenne, and salt.
Pour in the stock or water and leftover rice. Bring to a simmer over medium heat and stir frequently, until most of the liquid is absorbed, about 5 minutes. Now stir in the milk, grated shredded cheese, and black pepper. Cook until the liquid is absorbed and the rice is the consistency of a risotto, about 2 to 3 minutes.
Spread the rice mixture onto a baking sheet lined with parchment paper. Let cool at room temperature for 40 minutes. Cover with plastic wrap and refrigerate for at least an hour or overnight.
To make the chutney, heat the ghee or oil in a medium saucepan over medium heat. When hot, add the cumin seeds and cook for 1 minute, until the seeds darken a few shades. Now add the onion and sauté for 5 minutes, until soft and translucent. Add the garlic, ginger and chilies and stir for another minute. Stir in the turmeric, amchoor powder, garam masala, and cayenne and then add the tomatoes, sugar, vinegar, and salt. Bring to a low boil, reduce the heat to medium-low, cover, and cook until thickened, stirring often—about 15 minutes. remove from heat and set aside in a small serving bowl.
Return to the arancini. Divide the rice mixture from the baking into 18 pieces. Roll each piece into a ball and press a cube of the cheese into the middle, sealing it up into a round ball. Return the rolled balls to the refrigerator for another 20 minutes.
To cook the balls, heat a few inches of oil over medium heat in a medium saucepan to 350°F.
Put the flour in small bowl, and the egg in another small ball, beating lightly, and the breadcrumbs in another. Roll each ball in the flour, then into the egg, and then into the breadcrumbs. Fry the balls in batches for about 5 minutes until golden and crispy. Remove with a slotted spoon and transfer to plates or a baking sheet lined with paper towel, then repeat the next batch until all the balls are cooked.
Serve warm with tomato chutney. Leftover rice balls can be reheated in an oven wrapped in foil.

Makes 18 rice balls

Other appetizers to enjoy from Lisa's Vegetarian Kitchen:
Baked Mini Vegetable Chickpea Samosas
Chickpea Falafel Bites
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce
Roasted Cauliflower Bites with Sriracha Sauce

On the top of the reading stack: Too Loud A Solitude by Bohumil Hrabal

Healthy Chocolate Chip Cookies {Gluten-Free, Dairy-Free}

noreply@blogger.com (Lisa Turner) — Mon, 21 Jul 2025 21:54:00 +0000

Chewy and soft, sweetened with real maple syrup rather than refined sugar, and free of gluten and dairy, these chocolate chip cookies are now one of my staple go-to recipes when I want a classic treat. Almond flour and arrowroot is used in place of wheat-based flour, with coconut oil working to bind the mixture together. Incredibly easy to make, and actually good for you, a batch of these healthy cookies comes together in less than 30 minutes from opening the cupboard to taking them out of the oven, and they are just as delicious as more traditional variations.

Healthy Chocolate Chip Cookies {Gluten-Free, Dairy-Free}

Recipe by Lisa Turner
Published on July 21, 2025

Easy, soft and chewy chocolate chip cookies—completely vegan, dairy-free, and gluten-free

Preparation: 10 minutes
Cooking time: 13 to 15 minutes

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Ingredients:

2 cups almond flour
1/4 cup arrowroot or tapioca flour
1 teaspoon baking powder
1/2 teaspoon sea salt
6 tablespoons maple syrup
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
1/4 cup almond, coconut, or other dairy-free milk
2/3 cup vegan dark or bittersweet chocolate chips

Instructions:

Preheat an oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, arrowroot or tapioca flour, baking powder, and salt.
Combine the maple syrup and coconut oil in a small saucepan and heat over low heat until the coconut oil is melted and the mixture is well blended. Pour this mixture into the dry ingredients, add the vanilla and milk, and mix until well combined. Fold in the chocolate chips.
Form into 16 small (about 1-inch) balls, shape each ball into small cookie-shaped discs, and place onto the prepared baking sheet.
Bake for 13 to 15 minutes or until lightly browned. Do not overbake so they don't come out too dry. Remove from the oven, leave the cookies on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool.

Makes 16 cookies

Other cookies to enjoy from Lisa's Vegetarian Kitchen:
Tahini Oatmeal Cookies
Quick and Easy Peanut Butter Cookies
Quick and Easy Tahini Ginger Cookies
Cashew Chocolate Chunk Cookies

On the top of the reading stack: The Melancholy of Resistance by László Krasznahorkai

Beetroot Pulao

noreply@blogger.com (Lisa Turner) — Wed, 09 Jul 2025 16:31:00 +0000

Rice is a staple in my kitchen as it is in many kitchens around the world, and accordingly, one can never have enough recipes for this most versatile and delicious of grains. If you enjoy Indian-themed meals as much as I do, you'll want to try this vegetable-laden pulao that goes well with any variety of Indian dishes. Although I call it beetroort pulao because of the color that beets lend to the rice, it features cauliflower, carrots and peas, along with aromatic spices and fresh herbs, in adddion to the beets. This dish is packed with plenty of nutrients and fresh flavours.

Beetroot Pulao

Recipe by Lisa Turner
Cuisine: Indian
Published on July 9, 2025

Colorful rice dish cooked with beets, cauliflower, carrots, green peas, and an array of aromatic spices

Preparation: 25 minutes
Cooking time: 35 to 40 minutes

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Ingredients:

1 cup uncooked basmati rice
2 tablespoons olive oil or ghee
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
1-inch piece of cinnamon stick
4 whole cloves
2 black cardamon pods, slightly crushed
handful of dried curry leaves
1 small onion, diced
1 to 2 fresh red or green chilies, seeded and minced
1 clove garlic, minced or crushed
1/2-inch fresh ginger, minced or grated
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3/4 cup cauliflower, cut into 1/2-inch pieces
1 small carrot, diced
1 small beet, diced
1/2 cup green peas, fresh or frozen
1/4 cup fresh cilantro, chopped
2 teaspoons dried mint
1/2 teaspoon sea salt or to taste
juice from 1 lemon (3 tablespoons) (optional)

Instructions:

Rinse the rice in a strainer, then soak for in cold water for at least 1 hour. Drain and let air dry in the strainer for 20 to 30 minutes.
In a large saucepan, heat the oil or ghee over medium heat. When hot, add the cumin seeds, mustard seeds, cinnamon stick, cloves, and cardamon pods. Stir until the mustard seeds turn grey and begin to splutter and pop, 30 to 60 seconds. Add the curry leaves, stir once, and then add the onion. Sauté until the onion softens and turns golden, about 8 minutes. Stir in the chilies, garlic, and ginger, and cook for another minute or two. Toss in the turmeric, ground coriander, and cumin, and cook for another minute.
Now add the cauliflower, carrot, and beet. Stir for 5 minutes, then stir in the green peas, cilantro, mint, and rice. Pour in 1 3/4 cups of water and add the salt. Bring to a boil, reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed.
Remove from heat and let sit for 5 minutes. Pour in the lemon juice if using, fluff with a fork, and serve hot.

Makes 4 to 6 servings

Other Indian rice dishes to enjoy from Lisa's Vegetarian Kitchen:
Roasted Squash with Rice and Lime Pickle
Cracked Black Pepper Rice
Yellow Lemon Rice with Fried Cashews
Green Pea Pulao with Cashews

On the top of the reading stack: Life and Fate by Vasily Grossman

Mixed Greens and Herb Salad with Mozzarella Cubes

noreply@blogger.com (Lisa Turner) — Wed, 25 Jun 2025 16:23:00 +0000

With scorching hot temperatures hitting my area, lighter meals with less fuss are in order, and accordingly I am offering up a salad this time around. It is nevertheless a substantial side, as along with mixed greens and fresh herbs, creamy cubes of mozzarella cheese and chopped walnuts are also featured, so really it is an ideal offering anytime of year. Lightly dressed with olive oil, citrus and ginger, and a dash of cumin, this is a refreshing and flavorful salad that is also an elegant addition to a meal.

Mixed Greens and Herb Salad with Mozzarella Cubes

Recipe by Lisa Turner
Published on June 25, 2025

Simple, refreshing and flavorful salad with fresh herbs, walnuts, mozzarella cheese, and a citrus and ginger dressing—a wonderful summer side salad or light lunch

Preparation: 15 minutes
Print this recipe

Dressing:

4 tablespoons olive oil
juice from 1 lemon (3 tablespoons)
1 fresh red or green chili, seeded and minced
1-inch fresh ginger, peeled and minced
2/3 teaspoon ground cumin
2/3 teaspoon sea salt
fresh ground black pepper

Salad:

small bunch fresh cilantro, trimmed and chopped
1/4 cup fresh mint leaves, trimmed and chopped
1/4 cups fresh dill, trimmed and chopped
6 cups mixed greens
1/3 cup raw or toasted walnuts, chopped
3 1/2 oz (100 g) mozzarella cheese, cut into small cubes

Instructions:

To make the dressing, whisk together all of the ingredients in a small bowl or combine in a blender. Set aside.
For the salad, mix together the herbs and mixed greens in a large bowl. Add the walnuts and cheese cubes. Just before serving, toss with the dressing.

Makes 4 servings

Other salads to enjoy from Lisa's Vegetarian Kitchen:
Vegetarian Caesar Salad with Toasted Nuts and Polenta Croutons
Avocado Greek Salad
Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives
Fig Salad Dressed with Balsamic Vinaigrette

On the top of the reading stack: Life and Fate by Vasily Grossman

Asparagus with Parmesan Cream Sauce

noreply@blogger.com (Lisa Turner) — Mon, 02 Jun 2025 15:42:00 +0000

Today, an incredibly easy and quick dish to celebrate the all-too-brief asparagus harvest in southwestern Ontario. Asparagus is available in grocery stores year round, of course, but the local asparagus is just so fresh and vibrant that the imported asparagus just doesn't compare. This one-pan delight comes together in less than ten minutes. Simply simmer the asparagus with cream, stir in some fresh grated Parmesan cheese with a bit of lemon juice, and garnish with fresh chives. Heavenly.

To change this up from a side dish, you can create a vibrant pasta dish. Simply increase the amount of cream used by about a cup and the Parmesan by an additional 1/2 cup. Remove the asparagus with tongs, toss one pound of fresh cooked pasta of your choosing with the sauce, and serve, topped with aparagus, for a delightful lunch or light supper.

If you want a dairy-free version of this dish, substitute the cream with coconut milk and use vegan Parmesan instead of regular Parmesan.

Asparagus with Parmesan Cream Sauce

Recipe by Lisa Turner
Published on June 2, 2025

Quick and easy but elegant and delicious asparagus cooked in a simple Parmesan and cream sauce

Preparation: 5 minutes
Cooking time: 10 minutes

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Ingredients:

1 bunch asparagus, tough ends trimmed, and cut into halves
3/4 cup heavy or whipping cream
1/2 teaspoon dried red chili flakes (optional)
1 teaspoon sea salt,
1/2 cup fresh grated Parmesan cheese
1 teaspooon lemon juice
1 1/2 tablespoons fresh chives, finely chopped
fresh cracked black pepper, to taste

Instructions:

In a large pan, combine the asparagus, cream, chili flakes if using, and salt. Bring to a boil, reduce the heat to medium, cover, and simmer for about 3 minutes. Remove the lid, and continue to cook for another 5 minutes or until the asparagus is tender.
Remove from heat and stir in the Parmesan, lemon juice and black pepper. Serve hot, sprinkled with chives.

Makes 4 servings

Other asparagus recipes to try from Lisa's Vegetarian Kitchen:
Asparagus with Spiced Tomato and Crumbled Paneer
Asparagus and Peas in a Creamy Mustard Sauce
Asparagus Mimosa
Asparagus and Pesto Risotto with Mushrooms

On the top of the reading stack: The Cultural Revolution: A People's History, 1962―1976 by Frank Dikötter

Vegetable Barley Soup

noreply@blogger.com (Lisa Turner) — Thu, 15 May 2025 23:11:00 +0000

No matter the season, a warming and nourishing bowl of vegetable soup is most certainly high on the list of comfort foods. Here at Lisa's Kitchen, I have featured a variety of recipes for easy-to-prepare vegetable soups over the years, and my latest offering highlights the goodness of soft and nutty pearl barley along with a hearty selection of different vegetables and some cremini mushrooms too. Spiced up with tantalizing Indian flavours for a delightful broth, and topped with a dollop of cilantro chutney, pair this soup with a favored vegetarian legume entrée for a complete and satisfying meal, or just enjoy as a light lunch on its own.

Vegetable Barley Soup

Recipe by Lisa Turner
Cuisine: Indian
Published on May 15, 2025

Easy-to-make soup with pearl barley and an array of vibrant fresh vegetables, seasoned with light Indian spicing

Preparation: 25 minutes
Cooking time: 40 to 45 minutes + 40 minutes pearl barley cooking time

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Ingredients:

2 tablespoons olive oil
1 medium onion, diced
1 stalk celery, diced
1 medium carrot, diced
8 oz (225 g) white or cremini mushrooms, sliced
2 cloves garlic, minced or crushed
1 to 2 fresh red chilies, to taste, seeded and minced
1 teaspoon fennel seeds
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 to 1 teaspoon chili powder, to taste
1 large tomato, diced
4 cups vegetable stock
2 cups cooked pearl barley (2/3 cups uncooked)
1 medium zucchini, diced
1 small eggplant, diced
juice from 1 lemon (3 tablespoons)
fresh cracked black pepper, to taste
1 1/2 teaspoons sea salt, or to taste
cilantro chutney for garnish

Instructions:

In a large soup pot or saucepan, heat the oil over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Stir in the celery, carrot and mushrooms, and cook until softened, about 8 to 10 minutes, stirring often. Add the garlic and chilies and cook for another minute. Now add the fennel seeds, coriander, cumin, turmeric, and chili powder, stir well to coat, and cook for another minute. Stir in the the tomato, and cook for another few minutes.
Now pour in the vegetable stock and stir in the barley. Simmer for 15 minutes, then stir in the zucchini and eggplant and cook for another 5 minutes until the vegetables are tender. Remove from heat and stir in the lemon juice, black pepper and salt. Serve hot with a dollop of cilantro chutney.

Makes 6 to 8 servings

Other soups to enjoy from Lisa's Vegetarian Kitchen:
Curried Indian Vegetable Soup
Spiced Red Lentil, Barley and Vegetable Soup
Spicy Curried Millet and Vegetable Soup
Roasted Red Pepper, Tomato and Lentil Soup with Dates and Lime

On the top of the reading stack: The Tragedy of Liberation by Frank Dikötter

Skillet Mushroom Parmesan

noreply@blogger.com (Lisa Turner) — Thu, 08 May 2025 17:03:00 +0000

A relatively quick and yet filling supper, or substantial brunch, mushroom fans in particular will be enticed by this easy skillet preparation. Pure comfort food, the earthy goodness of portobello mushrooms is complete with a healthy dose of sharp Parmesan cheese, the melty goodness of Provolone cheese, tomato sauce, and some fresh aromatic basil. I used my trusted cast iron skillet because there is both a stovetop component and some oven-baked time to complete the dish.

Skillet Mushroom Parmesan

Recipe by Lisa Turner
Cuisine: Italian
Published on May 8, 2025

A simple skillet of plump portobello mushrooms cooked with tomato sauce, basil, and melted cheese—pure comfort food

Preparation: 15 minutes
Cooking time: 18 to 20 minutes

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Ingredients:

1 tablespoon olive oil
1 small onion, sliced
1 large clove garlic, minced or crushed
1 lb (450 g) portobello mushrooms, sliced
1/2 cup fresh basil leaves, trimmed and roughly chopped
2 cups tomato sauce
1 teaspoon paprika
1/4 to 1/2 teaspoon ground cayenne
1/2 teaspoon sea salt, or to taste
fresh cracked black pepper to taste
1 cup fresh grated Parmesan cheese
1 cup Provolone cheese, sliced into 1-inch pieces

Instructions:

Heat the oil in a cast iron or ovenproof skillet over medium-high heat. Add the onion and sauté for a few minutes until the onion softens and begins to brown. Add the garlic and sauté for another minute. Add the mushrooms and cook for 5 minutes until the mushrooms are softened and begin to release their juices. Mix in half of the basil leaves, pour in the tomato sauce, and stir in the paprika, cayenne, salt and black pepper. Bring to a simmer, reduce the the heat to medium, and cook for another 5 minutes. Turn off the heat and evenly sprinkle the Parmesan and provolone over the top of the mushrooms.
Place the skillet under a preheated broiler and bake for 3 minutes or until the cheese is melted and begins to brown. Remove the pan from the oven, and sprinkle with remaining basil leaves. Serve hot.

Makes 2 to 4 servings

Other mushroom dishes to enjoy from Lisa's Kitchen:
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Mushrooms Paprika (Houby Paprikas)
Mushroom Tikka Masala
Herbed Marinated Mushrooms

On the top of the reading stack: The Tragedy of Liberation: A History of the Chinese Revolution 1945-1957 by Frank Dikötter