Flourless and Egg-Free Peanut Butter Cookies

Just four ingredients and a brief time in the oven, these peanut butter cookies are easy to make and they are eggless and gluten-free too. They are essentially raw, but putting them into the oven adds a nice bit of crunch with little fuss. These just might be my favorite cookies to date. The best part of these cookies is of course the peanut butter, with all of that protein. The peanut butter really plays a stronger role in these cookies than most other varieties I have made and tried. It's almost like eating a spoonful of peanut butter, with some extra flair and that little bit of crispness that baking provides. They are very soft, so you may want to store them in the fridge, but I preferred them at room temperature. They keep well for several days in a well sealed container.

Flourless and Egg-Free Peanut Butter Cookies

Recipe by Lisa Turner Published on June 29, 2015 Easy, gently baked four-ingredient peanut butter cookies — without eggs or flour, these cookies have a rich peanutty flavor Print this recipe Ingredients: 1 cup natural peanut butter 1/4 cup pure maple syrup or raw honey 1 teaspoon vanilla 1 teaspoon sea salt Instructions: Preheat an oven to 350°. Line a baking sheet with parchment paper. In a large bowl, mix together all of the ingredients until well blended. Scoop generous tablespoon portions onto the prepared baking sheet. With a fork, make crosswise indentations in the cookies. Bake in the oven for about 8 minutes, until they begin to turn golden. Remove from the oven and let sit on the baking sheet for about 10 minutes. Gently transfer the cookies onto a wire rack and let cool completely. Store at room temperature in a covered container for softer cookies or in the refrigerator for firmer cookies. Makes 12 cookies

Other irresistible peanut butter creations from Lisa's Vegetarian Kitchen:
Raw Peanut Butter Cookies
Cayenne Peanut Butter Cookies
Peanut Butter Cookie Dough Bites
Gooey Peanut Butter Brownies with Carob Chips

On the top of the reading stack: Stalin's Daughter: The Extraordinary and Tumultuous Life of Svetlana Stalina

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Hash Browned Sweet Potato and Beets

Hash browns are a staple of breakfast tables across North America, and a delicious way to use up potatoes before they start to spoil. But there's no reason to confine oneself to potatoes. With a few leftover beets and a sweet potato that needed using up in the pantry, these vegetables are just as delicious and even more colorful hashed and browned as well. Beets lightly cooked ahead of time — or the night before — and diced are firm, crisp and browned while the sweet potato is soft, creamy and golden.

With their comparatively strong flavors, beets and sweet potatoes don't need to be mixed with too many other spices or seasonings as you might do with potatoes — a little onion, garlic, salt and pepper are all you need. But their relatively high sugar content mean that they do need a good non-stick pan and continual stirring to keep from burning.

Hash Browned Sweet Potato and Beets

Recipe by Lisa Turner Published on June 18, 2015 A simple, nourishing and delicious breakfast of hash browned sweet potato and beets Print this recipe Ingredients: 1 large or 2 small beets 1 sweet potato 3 tablespoons olive oil 1 large onion, chopped 1 clove garlic, minced or crushed 1/2 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Scrub the beets and sweet potato and pierce several times with a fork. Roast in a 400° oven until the beets are just fork tender and the sweet potato is tender — about 30 minutes depending on the size of the vegetables. Remove from the oven and let cool to room temperature. This can be done the night before. When the vegetables are cool enough to handle, peel and dice or grate. Heat the olive oil in a large non-stick frying pan or wok over medium-high heat. When hot, toss in the onions and fry, stirring frequently, for a few minutes or until they start to turn brown. Add the garlic and fry for another minute. Add the beet, stirring pretty much constantly, for about 10 minutes until they are well-browned on all sides. Add the sweet potato and continue to fry, stirring constantly and to the bottom of the pan to avoid sticking, for about 5 minutes to let the sweet potato start browning. Just before serving, stir in the salt and grind black pepper to taste over the hash. Makes 2 servings

More easy breakfast recipes:
Mushroom and Jalapeño Breakfast Hash
Tempeh Breakfast Hash-Up
Tempeh-Miso Breakfast Patties
Chili Tortilla Scramble
Jalapeño Breakfast Burritos
Fried Green Tomatoes and Old Cheddar

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

Audio Accompaniment: The Orb

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Guacamole Omelette

I asked my husband to cook me a nice breakfast for my birthday a few weeks ago. He doesn't ordinarily have to cook at all as I take care of pretty much all the food around the house. I don't mind — in fact, I enjoy cooking and frequently find myself looking at recipes when there's no cooking to be done — but I thought that it would be nice to have someone cooking for me for a change.

While he doesn't have a grand imagination in the kitchen, he did come up with the idea of this guacamole omelette and cooked it for me too. So this is actually his dish, but I'm claiming it for my own because he did use my own homemade guacamole recipe. Spicy, tangy and creamy fresh guacamole snuggled up in eggs is absolutely delicious, and easy enough for my husband's talents in the kitchen. Best of all, making a batch of guacamole ahead of time left plenty over after the omelette to snack on.

Guacamole Omelette

Recipe by Lisa Turner Cuisine: Mexican Published on March 28, 2015 Spicy, tangy and creamy guacamole in a four-egg omelette for a simple breakfast for two Print this recipe Ingredients: 4 eggs pinch of dried red chili flakes or chili powder sea salt and black pepper to taste 1 tablespoon butter or olive oil 1 cup guacamole chopped green onion or cilantro for garnish (optional) Instructions: Break the eggs into a bowl, season with dried red chili flakes or chili powder and salt and pepper to taste, and beat lightly with a fork. Heat the butter or olive oil in a large 9 or 10 inch non-stick skillet over medium heat. When hot, pour in the eggs and stir gently with the back of a fork for 30 seconds. Cook for 2 to 3 minutes or until the eggs are almost set, loosening the edges occasionally with a spatula and tilting the pan to let the uncooked eggs reach the surface of the pan. Spoon the guacamole over half of the eggs and cook for another 30 to 60seconds until the eggs are set. Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate and scatter chopped green onions or cilantro over top if desired. Serve right away. Makes 2 servings

More breakfast egg ideas you may enjoy:
Greek Omelette
Jalapeño Breakfast Burritos
Huevos Rancheros Con Frijoles
Chili Tortilla Scramble

On the top of the reading stack: the newspaper

Audio Accompaniment: Marsen Jules - The Empire of Silence

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Quinoa Blueberry Bites

These little bites are essentially a muffin. As they are gluten-free, dairy-free and contain cooked quinoa and rice flour, they don't rise as much as the muffins that are typically baked in my kitchen. But that's not a bad thing. They certainly are packed full of goodness and natural sweetness. And moist. Enjoy them shortly after they come out of the oven for that melt-in-your-mouth experience, when the blueberries are still warm. The applesauce also makes a bolder flavor when they are fresh.

Quinoa Blueberry Bites

Recipe by Lisa Turner Published on March 3, 2015 Moist, gluten-free and dairy-free muffins packed with quinoa and seed goodness and applesauce and blueberry flavor Print this recipe Ingredients: 1 cup cooked quinoa (from 1/3 cup uncooked) 2 tablespoons chia seeds 2 tablespoons hemp seeds 1 cup almond milk 1 cup unsweetened applesauce 1/3 cup maple syrup or honey 2 tablespoons coconut or brown sugar 3 tablespoons coconut oil, melted 1 1/2 teaspoons vanilla 1 cup brown rice flour 4 teaspoons baking powder 1 teaspoon sea salt 3/4 cup fresh blueberries quinoa or rice flour for dusting the blueberries Instructions: Grease 12 muffin cups. Preheat an oven to 375°. In a small bowl, combine the almond milk with the chia and hemp seeds and set aside. In a medium bowl, combine the cooked quinoa, applesauce, maple syrup or honey, sugar, coconut oil and vanilla. Stir in the almond milk mixture. In another medium bowl, stir together the rice flour, baking powder and salt. Add the quinoa mixture to the bowl and stir until just combined. Toss the blueberries with the quinoa or rice flour and gently fold into the batter. Distribute the batter evenly into the prepared muffin cups. Bake in the oven for 20 to 25 minutes until a cake tester comes out clean. Let sit in the pan for 10 minutes and then remove from the tin and transfer to a wire rack to cool. Makes 12 muffins

More little bites from Lisa's Kitchen you are sure to enjoy:
Lime Biscuit Thins
Indian-Style Poppy Seed Wafers
Classic Blueberry Muffins
Cornmeal Honey Muffins

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Gluten-Free Applesauce Raisin Muffins

I tend to eat small amounts throughout the day as opposed to large meals, so it's important for me to have quick solutions for breakfast and snacks. Muffins are always ideal to have on hand, especially when they are packed with protein and fiber like these cinnamon applesauce muffins with plump raisins. Eggless and made with chickpea flour, the muffins are suitable for those following gluten-free and vegan diets. Not that you have to be either vegan nor gluten-free to enjoy one or two. I could hardly wait for them to cool before I started to nibble. A little denser than muffins made with gluten flours, they are nonetheless soft and moist, with a bit of chewiness from the raisins and a slightly crisp exterior. Filling and satisfying if the urge to overindulge is resisted. My husband had two as part of his breakfast.

Gluten-Free Applesauce Raisin Muffins

Recipe by Lisa Turner Published on February 17, 2015 Moist dense muffins packed with protein, fiber and a wholesome applesauce and cinnamon flavor Print this recipe Ingredients: 3/4 cup chickpea (besan) flour 6 tablespoons coconut flour 1 1/2 tablespoons corn or potato starch 2 teaspoons ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon sesame or hemp seeds (optional) 1/4 teaspoon sea salt 1/3 cup coconut or brown sugar 2 tablespoons ground flax seeds 1 1/2 cups unsweetened applesauce 1/4 cup coconut oil, melted 1 teaspoon vanilla 1/2 cup raisins Instructions: Grease 12 muffin cups. Preheat an oven to 350°. In a large bowl, whisk together the flours, starch, cinnamon, baking powder, baking soda, sesame or hemp seeds if using, and salt until well combined. In a medium bowl, whisk together the sugar, flax seed, applesauce, coconut oil and vanilla until well blended. Let the mixture stand for 10 minutes. Make a well in the center of the dry ingredients. Add the applesauce mixture and stir until just blended. Gently fold in the raisins. Evenly divide the batter among the prepared muffin tin. Bake for 20 to 25 minutes or until the muffins turn golden and a cake tester comes out clean. Let cool in the pan for 10 minutes and then turn out onto a wire rack. Makes 12 muffins

More gluten-free muffins to try from Lisa's Kitchen:
Rice Muffins
Gingerbread Muffins
Quinoa Flour Muffins with Roasted Red Peppers and Goat Cheese

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Eggplant, Mushroom and Cheese Quiche

I'm rather off and on again when it comes to eating eggs, but when an egg dish is done well it can be a real treat. So when I saw an egg recipe in Yotam Ottolenghi's latest cookbook, Plenty More, I knew it was time to interrupt my latest break from eggs … especially when eggplants are involved.

But it's not just the eggplants or the mushrooms — which I added to the recipe — or the sheep's milk feta cheese, baby plum tomatoes or jalapeños that I also added for a little kick that make this quiche such an attractive and tasty dish. It would be delicious in any case, but what really elevates the flavor is brushing the top of the quiche with za'atar, a tangy, zesty and salty blend of herbs and toasted sesame seeds that's easy to make at home. Do make a fresh batch of this blend. It will not only make your quiche a fabulous lunch or light dinner but you'll have plenty left over to dip bread and olive oil into for a fantastic treat. It keeps well in the fridge in a well sealed jar for a good while, if it doesn't get eaten up right away.

Eggplant, Mushroom and Cheese Quiche

Recipe by Lisa Turner Adapted from Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Published on January 8, 2015 Attractive egg and feta cheese quiche baked with eggplants, mushrooms and tomatoes brushed with a tangy, zesty and salty blend of herbs and toasted sesame seeds Print this recipe Ingredients: 1/4 cup olive oil + more for brushing and frying 2 medium eggplants, sliced crosswise into 3/4 inch rounds 6 to 8 button mushrooms, sliced 3 jalapeños, seeded and finely chopped 5 oz (150 g) feta cheese, crumbled 5 oz (150 g) cream cheese 3 large eggs 1/4 cup heavy cream 1 cup baby plum tomatoes, halved lengthwise 1/3 cup fresh oregano, roughly chopped 1 1/2 teaspoons za'atar sea salt and fresh cracked black pepper to taste Instructions: Preheat the oven to 400°. Line the bottom and sides of a 8 × 8 inch baking pan with foil. Brush with some olive oil. Line a baking sheet with parchment paper and put the eggplant slices on it. Brush the eggplant with a 1/4 cup of the olive oil. Sprinkle with a bit of salt and a generous amount of black pepper. Roast for 40 minutes or until the eggplant is soft and golden. Set aside. Turn the oven temperature down to 325°. While the eggplant is roasting, fry the mushrooms in a few teaspoons of olive oil over medium-high heat. Stir often, adding the jalapeños after a few minutes. Sauté until the mushrooms start to brown and release some of their juices. Set aside. In a medium bowl, beat together the cheeses, eggs, heavy cream and some black pepper until smooth. To finish, arrange the eggplant slices over the bottom of foil lined pan. There should be some overlap. Layer with mushrooms and jalapeños and then the tomatoes. Sprinkle with half of the oregano. Pour the cheese and egg mixture over the vegetables and top with the remaining oregano. Bake for 35 to 40 minutes, until set and the top is golden. Remove from heat and transfer to a wire rack to cool to room temperature. When ready to serve, mix za'atar with 1 teaspoon of olive oil and brush over the top of the cake. Remove from the pan and cut into squares. Note: I also included some roasted red onion as I had prepared some for another dish I was serving. If using, add to the pan with the mushrooms and jalapeños. Makes 4 servings

I'm sharing this with Jac's Bookmarked Recipes.

Other cheesy delights to enjoy from my kitchen:
Cheese Potato Puff with Dried Mushrooms
Cheddar and Mushroom Shirred Eggs
Cherry Ricotta Crêpes
Greek Feta & Olive Frittata

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Easy Egg Curry with Urad Dal and Tamarind

Eggs don't feature all that often on my menus, but when they do, I enjoy spicing them up. My latest egg curry was served up for a light dinner when I wanted something protein packed but not terribly time consuming. Hard boiled eggs are here served smothered in a spicy and tangy tamarind based tomato sauce with urad dal. The addition of tamarind adds a pleasant sweetness to the curry, with texture from the urad dal and some zestiness from the tomato.

The ingredients can be prepped while the eggs are boiling. Once the sauce has thickened, the eggs are folded in, warmed and served up in hardly anytime at all. If desired, serve some rice on the side.

Easy Egg Curry with Urad Dal and Tamarind

Recipe by Lisa Turner Cuisine: Indian Published on December 27, 2014 Simple curry of hard-boiled eggs simmered in a tangy and zesty tomato and tamarind sauce Print this recipe Ingredients: 6 large eggs 1 1/2 tablespoons tamarind pulp 1/2 cup boiling water 1 tablespoon coconut or other cooking oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 1/2 tablespoons skinned split urad dal, rinsed 2 fresh chilies, seeded and finely chopped 2 teaspoons fresh ginger, minced or grated 1 teaspoon turmeric 1 teaspoon chat masala 1/4 teaspoon asafetida 1 tomato, diced sea salt to taste chopped fresh parsley or cilantro for garnish Instructions: Begin by boiling the eggs. Cover the eggs with water in a medium saucepan and bring to a boil. Boil for 8 minutes, and then plunge the eggs in ice water. Let sit for 10 minutes, then remove from the water, peel, and set aside. Meanwhile, soak the tamarind pulp in the boiling water for 30 minutes. Strain, reserving the soaking liquid, pressing out as much liquid from the pulp as possible. Discard the pulp and set the water aside. In a medium saucepan, heat the oil over medium heat. When hot, add the mustard seeds, cumin seeds, fenugreek seeds and urad dal. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Add the chilies, ginger, spices and asafetida, and stir and fry for another minute or two until fragrant. Stir in the tomato, tamarind water and salt. Simmer for 5 to 10 minutes until thickened. Add the eggs, stir to coat, and gently simmer for a few minutes to heat throughout. Garnish with fresh parsley and serve. Makes 2 to 3 servings

Other egg curries to try from my kitchen:
South Indian Egg Curry
Goan Egg Curry with Tamarind and Coconut
Egg Masala Curry in a Spicy Tomato Gravy
Shahi Egg Curry

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Baked Pumpkin Oatmeal Pudding Cake

Oatmeal is pretty standard breakfast fare around my house, but it's usually simply cooked on a stove-top and served plain with a little milk, maple syrup and some berries. But I do enjoy going the extra step once in a while to make a baked oatmeal pudding, and with plenty of pumpkin purée in the freezer, it was an easy choice to go with a baked pumpkin oatmeal with all the pie spices that fill the kitchen with delicious aromas.

Soft, creamy and chewy, this oatmeal pudding comes out of the oven like a flour-less coffee cake, and is as nourishing as it is simple to put together. Soaking rolled oats in plain good quality whole fat yogurt overnight before baking breaks down the grain's complex proteins into easily digestible components and results in a delightful spongey and almost custardy texture in the finished cake. And, of course, there's pumpkin and some toasted pecans… It's not too sweet, either, sweetened with just a quarter cup of maple syrup, but you can make it a sweeter dessert pudding cake by increasing the maple syrup to a half cup. You can use canned pumpkin easily as long as it is not the already spiced and sweetened pumpkin pie filling.

Baked Pumpkin Oatmeal Pudding Cake

Recipe by Lisa Turner Published on November 13, 2014 Simple, soft, creamy and healthy baked flour-less oatmeal pudding cake with pumpkin and spices Print this recipe Ingredients: 2 cups rolled oats 1 cup plain whole fat or Greek yogurt 1/2 cup pecans (optional) 1 cup pumpkin purée 3/4 cup almond milk or whole milk 1/4 to 1/2 cup maple syrup, to taste 1 teaspoon vanilla 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice or cloves pinch of sea salt Instructions: Combine the oats and yogurt in a large glass or ceramic bowl. Cover with a clean dish towel and let stand overnight at room temperature. If using pecans, toast on an ungreased baking sheet at 350° for 5 minutes or until fragrant and slightly darkened. Butter or oil an 8 × 8 inch baking pan and preheat an oven to 350°. Add the pumpkin purée, milk and vanilla to the oat and yogurt mixture and stir to blend. Add the spices, salt and pecans if using and stir until everything is well combined. Pour the mixture into the prepared baking pan and bake for 25 to 30 minutes until set and lightly browned on the top. Let cool for 5 minutes then serve warm, garnished with extra toasted pecans or drizzled cream or maple syrup on top if desired. Reheat leftovers in aluminum foil at 300° for 6 to 8 minutes. Makes 6 servings

More autumn delights from Lisa's Kitchen:
Apple-Oatmeal Breakfast Streusel Cake
Homemade Pumpkin Pie
Pumpkin Energy Bites
Pumpkin Scones
Spiced Pumpkin Waffles

On the top of the reading stack: various cookbooks

Audio Accompaniment: country silence

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Roasted Vegetable Stuffed Omelette

I don't tend to eat eggs all that often, but there are times when eggs demand to be cracked from their shells and made into something packed full of goodness and protein. Omelettes are always wonderful with little adornment, but to top it up a notch, I folded them up with some oven-roasted vegetables for an especially satisfying and filling dinner. The assortment of peppers, eggplants and mushrooms is my own choice, but the roasted flavors and textures blend wonderfully … feel free to use your own vegetable ideas, but just make sure that they're all fairly soft and quickly roasting vegetables. Just right for these chilly fall days.

Roasted Vegetable Stuffed Omelette

Recipe by Lisa Turner Published on October 6, 2014 Golden brown omelettes stuffed with an assortment of hearty roasted vegetables Print this recipe Vegetables: 1 red bell pepper, seeded and cut into quarters 1 to 2 jalapeños, seeded and halved 1 small eggplant, sliced 2 plum tomatoes, halved 6 button mushrooms, sliced 1 small red onion, sliced 1 tablespoon sesame or olive oil 2 tablespoons fresh cilantro, finely chopped sea salt and fresh cracked black pepper to taste Omelette: 5 large eggs, separated 1/2 teaspoons ground cumin 1 green chile, seeded and finely chopped 1/4 cup fresh cilantro, finely chopped sea salt and fresh cracked black pepper to taste 2 teaspoons sesame or olive oil Instructions: To make the vegetable stuffing, preheat an oven to broil and brush a broiling pan with oil. Arrange the vegetables evenly on the pan and drizzle the oil over top. On the second highest rack, place the pan in the oven and roast the vegetables until softened and slightly charred, about 8 minutes, flipping a few times during the roasting stage. Sprinkle with cilantro, season with salt and pepper, and set aside. To make the omelette, beat the egg whites n a medium bowl until soft peaks form. Whisk in the egg yolks until well incorporated. Mix in the cumin, chilies, coriander and salt and pepper. Heat the oil in a large non-stick skillet over medium-high heat. When hot, pour in half of the egg mixture and cook for about 2 minutes until slightly firm on top and browned on the bottom. Invert onto a plate and gently slide the omelette back into the pan. Cook for another 2 minutes, until set and golden. Repeat with the remaining egg mixture. Spoon vegetables over half of each omelette, fold and serve. Makes 2 omelettes or 2 to 4 servings

Other egg dishes to try from Lisa's Kitchen:
Baked Avocado and Egg with Miso Butter
Deviled Curried Eggs
Eggs Vindaloo
Cheddar and Mushroom Shirred Eggs

On the top of the reading stack: collected stories

Audio Accompaniment: silence

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Cornbread with Brown Rice

I've made several different types of cornbread over the years, but my basic yet classic preparation of cornbread always seems to remain a favorite with my husband and best friend Basil. There is nothing to it really expect the exceptional flavor of cornmeal with a tiny bit of sweetener which isn't even needed. I switched things up this time around though and included some cooked brown rice for added nutrition and substance. The nutty flavor of the rice was especially appealing and complementary to the grainy cornmeal.

This bread is excellent just smothered with butter or as an accompaniment to any meal, especially ones featuring soups and stews. Simplicity is bliss in this instance.

Cornbread with Brown Rice

Recipe by Lisa Turner Published on September 29, 2014 Classic yellow cornbread cooked with brown rice for a nutty and filling experience Print this recipe Ingredients: 3 cups yellow cornmeal 1 cup pastry flour 1 cup cooked brown rice (1/3 cup uncooked) 2 tablespoons coconut sugar (optional) 1/2 teaspoon sea salt 3 tablespoons sesame oil 2 1/2 to 3 cups water Instructions: Preheat an oven to 325° and grease a 0-inch loaf pan with oil. In a large bowl, combine the cornmeal, flour, brown rice, sugar if using, and salt. Rub the oil in with your hands. Gradually stir in the water until the mixture resembles a thick cookie dough. Heat the prepared loaf pan until hot but not smoking. Transfer the batter to the pan and bake for 30 minutes. Increase the heat to 350° and bake for another 50 to 60 minutes or until the bread begins to brown and small cracks form on the top of the loaf. Let the bread cool in the pan on a wire rack for 15 minutes. Gently invert the loaf onto the wire rack and let cool for another 30 to 40 minutes. Cut into slices and serve. Makes 1 9-inch loaf or 8 to 10 slices

Other recipes with cornmeal to try from Lisa's Kitchen:
Crusted Cornmeal Chickpea Potpie
Corn Cakes with Blue Cheese and Honey
Jalapeño Spoon Bread
Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalapeños

On the top of the reading stack: browsing the stacks

Audio Accompaniment: Puzzle Muteson

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