Broccoli and Chickpea Rice Salad

It's been a very hot summer thus far, so salads have been appearing more often than not on the table. This earthy summer salad has everything you need for a complete meal. Lightly sautéed robust green broccoli florets, plump buttery soft chickpeas for protein, and nutty brown rice and sliced almonds to fill it out. I dressed it up with zesty dressing of lemon juice, pineapple juice, Dijon mustard, olive oil, a bit of garlic and tamari.

It's a snap to make up and substantial while not too taxing on the digestive system or the cooks patience — it's pretty common for our appetites to melt away along with our desire to cook anything fancy in the heat and humidity. But easy never means bland — just try this salad and see what I mean.

Broccoli and Chickpea Rice Salad

Recipe by Lisa Turner Published on July 18, 2016 Simple and colorful bean, rice and vegetable salad — everything you need for a complete, refreshing and delicious summer meal Print this recipe Salad: 2 teaspoons olive oil 4 cups broccoli florets 2 cups cooked brown rice (2/3 cup dried rice) 1 1/2 cup cooked chickpeas (1/2 dried chickpeas) 1/3 cup sun-dried tomatoes, soaked in hot water for 40 minutes, drained and chopped (optional) 2 to 3 green onions, trimmed and chopped, or 2 shallots finely chopped 1/4 cup sliced almonds (lightly toasted if desired) 1/4 cup fresh cilantro or parsley, trimmed and chopped Dressing: juice from 1/2 lemon (1 1/2 tablespoons) 2 tablespoons pineapple juice (juice from canned pineapple) 2 tablespoons Dijon mustard 1 tablespoon olive oil 2 teaspoons tamari (soy) sauce 1 clove garlic, minced 1/2 teaspoon red pepper flakes 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper Instructions: In a large skillet, heat the oil over medium heat. Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender. Add the broccoli to a large bowl, along with the remaining salad ingredients. To make the dressing, whisk together all of the dressing ingredients in a small bowl. Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve. Makes 6 servings

This is my contribution to Eat Your Greens, a monthly event co-hosted by The Veg Hog and Allotment 2 Kitchen. Shaheen is hosting for July, so please see her announcement to participate.

More cold salads to enjoy this summer:
Avocado Greek Salad
Creamy Vegan Coleslaw Dressed with Avocado
Chickpea, Olive and Feta Salad with Chat Masala Dressing
Fig Salad Dressed with Balsamic Vinaigrette

© Copyright 2007—2013 Lisa's Kitchen. For personal use only.

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Bisi Bele Bhath (Rice with Lentils and Spices)

This combination of rice, toor dal, vegetables and spices is essentially a south Indian variation of north Indian kitcheree — the classic one-pot meal — with the use of tamarind, coconut, aromatic spices and a tempering characteristic of south Indian cooking. The bisi bele spice mix is a rather unique and wonderfully aromatic blend of coriander, fenugreek, dried chiles and cinnamon that is a snap to make up. A fragrant and warming dish with a bit of heat and a delightful sweet and sour flavor, bisi bele bhath is all you need for a satisfying and nourishing meal. Throw in some crunchy vegetables and roasted cashews for a nutty taste, bisi bele bhath is a south Indian comfort food and gentle for tender tummies.

There are a few steps to this recipe but it's totally worth the effort as you get a complete meal for your effort. The bisi bele masala or spice blend is available commercially at Indian grocers, but grinding your own blend at home always give you the freshest spice blend experience. I've used carots and green beans for the vegetables in this version, but feel free to experiment with other vegetables such as okra.

Bisi Bele Bhath (Rice with Lentils and Spices)

Recipe by Lisa Turner Cuisine: South Indian Published on June 19, 2016 A fragrant and warming south Indian one-pot meal of rice, lentils, vegetables, tamarind and aromatic spices tossed with coconut and cashews Print this recipe Bisi bele masala (spice blend): 1/2 tablespoon coriander seeds 1/2 teaspoon fenugreek (methi) seeds 4 whole cloves 1 cinnamon stick, broken into bits 1 to 2 dried red chilies, broken into bits 2 teaspoon dried split urad dal or channa dal Rice and lentils: 1 cup white basmati or jasmine rice 1/2 cup toor dal (split pigeon peas) 1 tablespoon tamarind pulp, soaked in 2/3 cup hot water for 20 to 30 minutes 1 tablespoon coconut oil 1 small red onion 2 green or red chilies, seeded and minced 2 medium carrots, chopped 1/2 cup green beans, chopped 1/2 tablespoon coconut or brown sugar or jaggery 1/2 cup roasted unsalted cashews, halved or chopped 1/2 cup toasted dried unsweetened shredded coconut 1 to 2 teaspoons sea salt, or to taste Tempering: 2 teaspoons coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds a few pinches of asafetida small handful of dried curry leaves, crumbled Instructions: Rinse the rice under cold running water and transfer to a medium saucepan. Cover with 2 cups water and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes until the water is absorbed. Remove from heat and set aside. Meanwhile, rinse the toor dal and bring to a boil in a large saucpean with 2 cups water. Reduce heat to a simmer and cook until the dal is tender, about 40 to 50 minutes. While the rice and dal are cooking, toast the ingredients for the bisi bele masala (spice blend) for a few minutes in a small unoiled saucepan over medium heat, tossing or stirring frequently. Transfer to a coffee to spice grinder and blend to a powder. Set aside. Now drain the soaked tamarind pulp by pushing it through a sieve over a bowl and remove any seeds that may remain in the pulp. Reserve the soaking water. Heat the coconut oil in a frying pan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Now add the chilies, carrots and green beans. Continue to fry until the vegetables are just tender. Once the toor dal has cooked, add the tamarind and its soaking water, sugar or jaggery, spice blend and salt. Mix well. Add the cooked vegetables, rice, coconut and cashews. Add a bit more water if it seems too dry. Stir gently to combine. For the tempering, heat the oil in a small saucepan over medium-high heat. When hot, add the mustard seeds and cumin seeds. Once the mustard seeds begin to splutter and pop — 30 to 60 seconds — add the asafetida and curry leaves. Stir once and then pour into the rice and lentil mixture. Cover and let sit for 5 to 10 minutes, then stir and serve hot. Makes 4 to 6 servings

Serves 4 - 6.

I'm sharing this with Jac's Weekly Meat Free Mondays event.

Other rice dishes to enjoy:
Coconut Rice with Fragrant Seeds and Spices
Indian Lemon Brown Rice
Indian Lentil and Rice Pancakes
Indian Yellow Rice

© Copyright 2007—2013 Lisa's Kitchen. For personal use only.

If you are seeing this post on a site other than foodandspice.blogspot.com, it is being stolen.

Red Kidney Bean Jambalaya

This thick and hearty vegetable stew is a vegetarian version of the classic spicy Cajun jambalaya stew loaded with red kidney beans, brown rice and plenty of vegetables. And once the beans are cooked, it's essentially a simple one-pot meal with everything you need for a complete meal. The Cajun blend of herbs really complements everything in the dish and it makes a fair amount too so you can share with friends and have leftovers besides. Adjust the hot sauce according to taste, and be sure not to skip the liquid smoke as it adds an essential flavor.

Red Kidney Bean Jambalaya

Recipe by Lisa Turner Cuisine: American South Published on May 6, 2016 Thick and hearty, spicy and smoky vegetarian version of Cajun jambalaya loaded with kidney beans, brown rice and plenty of vegetables Print this recipe Ingredients: 2/3 cup dried kidney beans (2 cups cooked) 2/3 cup dried brown rice (2 cups cooked) 2 tablespoons olive oil 1 small white or red onion, diced 2 cloves garlic, minced or crushed 2 medium carrots, sliced 2 stalks celery, sliced a few handfuls of green beans, chopped 2 medium tomatoes, diced 1 red bell pepper, seeded and chopped 1 medium eggplant, chopped 2 teaspoons ground sage 2 teaspoons dried thyme 1 teaspoon dried marjoram 1 teaspoon celery seed 3 cups vegetable stock 1/2 to 1 teaspoon liquid smoke, to taste 1 teaspoon sriracha or other hot sauce 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper Instructions: Rinse the kidney beans and brown rice separately. Cover the kidney beans with water and soak for 8 hours or overnight. In a separate bowl, cover the brown rice with water and soak for 8 hours or overnight. Drain and rinse the kidney beans, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until just tender but not falling apart. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes. Now add the garlic, carrots, celery and green beans, and stir for another 5 minutes. Next add the tomatoes, red pepper, eggplant, sage, thyme, marjoram and celery seed, and continue to stir for another few minutes. Pour in the vegetable stock, liquid smoke, rice and the cooked kidney beans. Bring to a boil, reduce heat to medium low, cover, and cook, stirring occasionally, for 45 minutes or until the rice is tender. Add water as necessary if the stew becomes too dry. Season with sriracha, salt and pepper, and taste for seasoning — add more liquid smoke, sriracha, salt, pepper or herbs as desired. Makes 6 servings

I'm sharing this with Jac's weekly Meat Free Mondays event.

Other kidney bean dishes to enjoy from my kitchen:
Kidney Bean Curry ( Rajma )
Spicy Kidney Bean and Chickpea Stew
Thai Coconut Mushroom Soup with Kidney Beans
Vegetarian Jamaican Patties

© Copyright 2007—2013 Lisa's Kitchen. For personal use only.

If you are seeing this post on a site other than foodandspice.blogspot.com, it is being stolen.

Creamy Chickpea, Mushroom and Brown Rice Casserole

My photo does not do this dish justice, but I assure you though that this casserole is not to be missed. For those of you who may have been raised on chicken pot pies, this creamy chickpea is very much like a vegan rendition of this comfort food classic, and it is really just as comforting to the contemporary vegetarian. It is easy to prepare, and with chickpeas, succulent mushrooms, brown rice and herbs, finished off with a cashew paste and some nutritional yeast, you have a complete and hearty meal with plenty of protein. I served it up with my classic Greek salad for a meal that was thoroughly enjoyed by all.

Creamy Chickpea, Mushroom and Brown Rice Casserole

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! Published on April 29, 2016 Simple, warming and wholesome baked chickpea and brown rice "comfort food" casserole Print this recipe Casserole: 2/3 cups dried chickpeas (2 cups cooked) 2/3 cup dried brown rice (2 cups cooked) 2 tablespoons olive oil 1 small red onion, chopped 1 to 2 cloves garlic, minced or crushed 2 medium carrots, diced 2 cups button mushrooms, roughly chopped 1 cup frozen green peas 2 teaspoons dried sage 2 teaspoons dried thyme 1 teaspoon dried marjoram 1 teaspoon celery seed 2 1/2 cups water 2 tablespoons nutritional yeast 1 1/2 teaspoons sea salt fresh ground black pepper Cashew paste: 1 cup raw cashews, soaked in 1/2 cup warm water for 1 hour juice of 1 lemon (3 tablespoons) pinch of sea salt Instructions: Rinse the chickpeas and brown rice separately and soak each in enough water to cover for 8 hours or overnight. Drain and rinse the chickpeas, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 1/2 hours or until tender. Drain and set aside. Meanwhile, drain the rice and set aside. Heat the oil in a large skillet over medium heat. When hot, add the onion and sauté for 5 minutes until soft. Now add the carrots and garlic and sauté for another few minutes. Add the mushrooms and sauté for another 5 minutes. Stir in the peas, cook for another few minutes, then stir in the sage, thyme, marjoram and celery seed. Preheat an oven to 350°. Transfer the skillet contents to a large lightly greased casserole dish and pour in the rice and water. Cover and bake for 60 minutes. While the casserole is in the oven, make up the cashew paste. Combine the cashews with their soaking water and the lemon juice and salt in a small food processor or blender. Process until smooth. Take the casserole out of the oven, stir in the cashew paste, nutritional yeast, and salt and pepper. Stir in a little water if you want a thinner casserole. Cover and let sit for about 10 to 15 minutes before serving. Taste for seasoning and add more herbs and salt and pepper if desired. Makes 6 to 8 servings

Other oven-baked dishes to enjoy:
Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips
Southern-Style Eggplant and Potato Casserole with Chickpeas
Gigantes Bean Tomato Casserole
Pasta and Feta Cheese Casserole

© Copyright 2007—2013 Lisa's Kitchen. For personal use only.

If you are seeing this post on a site other than foodandspice.blogspot.com, it is being stolen.

Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper Sauce

My regular readers will certainly know I adore small bites. Falafel is one of my favorites, and this version made with toasted chickpea flour, quinoa and mung beans is packed full of protein. They also happen to be baked instead of fried to cut down on oil. Crispy on the outside, yet moist inside, these nutty little bites served up with a creamy, sweet and tangy roasted red pepper sauce made with tahini, cashews and a bit of heat from jalapeño and spice, turns dinner into a real treat.

Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper Sauce

Recipe by Lisa Turner Adapted from Food52 Cuisine: Middle Eastern Published on April 6, 2016 Baked quinoa and mung bean falafels served with a creamy, sweet and tangy roasted red pepper and jalapeño sauce Print this recipe Falafel: 1/2 cup dried quinoa (1 1/2 cups cooked) 1/2 cup dried whole mung beans (1 1/2 cups cooked) 1 tablespoon ground flaxseeds, soaked in 3 tablespoons water for 30 minutes 1/4 cup chickpea flour (besan) 1/2 cup fresh parsley, chopped 2 shallots, minced 2 cloves garlic, minced or crushed 1 tablespoon fresh lemon juice 2 teaspoons ground cumin 1 teaspoon ground nutmeg 1 teaspoon paprika 1/2 teaspoon turmeric 1 1/2 teaspoons sea salt, or to taste 1 tablespoon nigella (black onion or kalonji) seeds olive oil for brushing Red pepper sauce: 1/4 cup raw cashews 2 red bell peppers 1 jalapeño 1/4 cup olive oil 1 clove garlic, chopped 1 tomato, seeded and chopped 1 tablespoon tahini 2 teaspoons apple cider vinegar 1 teaspoon paprika 1/2 teaspoon sea salt 1/4 teaspoon cayenne Instructions: Rinse the quinoa and mung beans separately. Cover the quinoa with 1 cup of water and soak for 8 hours or overnight. Cover the mung beans with several inches of water and soak for 8 hours or overnight. Drain and rinse the mung beans, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 30 to 40 minutes or until tender. Drain and set aside. Bring the quinoa to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water has been absorbed. Remove from heat and set aside to cool. Meanwhile, soak the cashews for the sauce in hot water for 30 minutes. Drain and set aside. Soak the ground flaxseeds in 3 tablespoons of water for 30 minutes until thick. Toast the chickpea flour in a dry unoiled large skillet over medium-low heat, stirring frequently, for 8 to 10 minutes or until lightly browned and fragrant. Use up to 1 cup of chickpea flour for toasting and refrigerate what is not needed for the recipe in a sealed container for up to 2 or 3 months. Fluff the quinoa with a fork and transfer to a food processor. Add the mung beans, soaked flaxseeds, 1/4 cup of toasted chickpea flour, parsley, shallots, garlic, lemon juice, spices and salt. Process until combined and turn out into a bowl. Stir in the nigella seeds and refrigerate for 1 hour. Rinse the food processor. Prepare the sauce while the mixture is chilling. Line a baking sheet with parchment paper and turn up an oven to a broil. Place the red peppers and jalapeño on the baking sheet and pop into the oven. Turn every minute or so for 20 minutes or until the skins are blackened in spots. Remove the peppers to a bowl and cover with plastic wrap for about 15 minutes. When cool, peel the skins off with your fingers. Next cut the peppers and remove the seeds. Now the peppers and jalapeño go into the food processor. Add the cashews, oil, garlic, tomato, tahini, vinegar, paprika, salt and cayenne. Process until smooth. Line a baking sheet with parchment paper and preheat an oven to 350°. Shape the mixture into small balls or patties, and brush with oil. Bake for 20 to 30 minutes until golden brown, turning them halfway through the baking time. These can be served in multiple ways — on toast, pita breads, with salad greens and even as sliders. I served them up just as is with the sauce and they were filling enough just like that. Makes 10 2-inch falafels

I'm sharing this with Jacqueline's weekly Meat Free Mondays event. This is also my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, started by Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month by Jayasri of My Veg Fare.

Other falafel recipes to enjoy:
Baked Falafel with Lemon Tahini Sauce
Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce
Baked Quinoa Falafel Bites
Green Pea Falafel

© Copyright 2007—2013 Lisa's Kitchen. For personal use only.

If you are seeing this post on a site other than foodandspice.blogspot.com, it is being stolen.