South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

I've been eating quinoa longer than most people I know knew how to pronounce it. Now that it's trendy, it's more expensive, but I still enjoy eating and sharing ideas for it. It really is almost the perfect grain for both taste and nutrition.

And while quinoa is not a staple of south Indian cooking, that's no reason not to pair its light nutty taste with the hot and tangy tamarind, coconut and spice flavors of the region. I will try almost anything with south Indian ingredients, for that matter! This dish combines quinoa, pumpkin, potato and peas with some of the classic south Indian flavors as well as some not-so-classic ingredients for a rich, hearty, zesty and flavorful side dish that nourishes not only the body but delights the soul.

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

Recipe by Lisa Turner Cuisine: Indian Published on February 24, 2015 Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices Print this recipe Quinoa: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon sea salt 1/2 teaspoon turmeric Spice blend: 2 tablespoons skinned urad dal, rinsed 2 tablespoons toor dal, rinsed 1 tablespoon coriander seeds 1/2 teaspoon black peppercorns Vegetables: 4 to 6 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped 2 tablespoons tamarind pulp, soaked in 1/3 cup hot water for 40 minutes 2 tablespoons coconut or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds small handful of dried curry leaves 1/4 teaspoon asafetida 1 large potato, cubed 1 cup unsweetened pumpkin purée 2/3 cup fresh or frozen and defrosted peas 2 to 3 green or red chilies, seeded and minced 1 red bell pepper, seeded and diced 1/3 cup unsweetened dried shredded coconut 1/4 teaspoon cayenne 1 1/2 teaspoons sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Rinse the quinoa and soak in the water for 8 hours or overnight. Add the salt and turmeric and bring to a boil, then immediately reduce the heat to low, cover, and simmer until the water is absorbed — about 15 minutes. Let stand for 5 minutes and then fluff with a fork. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 30 to 40 minutes, then drain and chop and set aside. At the same time, soak the tamarind pulp in 1/3 cup hot water for 30 to 40 minutes. Drain, reserving the soaking water and squeezing out as much liquid from the pulp as possible. Set aside. To prepare the spice blend, dry roast the dals, coriander seeds and peppercorns in an unoiled pan over medium heat until they darken a a few shades — about 3 minutes. Let cool and then grind to a powder with a spice blender or in a mortar and pestle. Set aside. Heat the oil in a large skillet or saucepan over medium heat. When hot, add the mustard seeds, cumin seeds and curry leaves. Fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida, stir once, and then add the potatoes, stirring well to combine. Cover and cook, stirring often and adding a few tablespoons of water as necessary if the potatoes stick, for roughly 12 minutes or until the potatoes begin to soften. Stir in the sun-dried tomatoes, pumpkin purée, peas, chilies, red pepper, coconut, tamarind liquid, cayenne and spice blend until well combined. Cover and cook, stirring occasionally, adding more water as necessary, until the vegetables are tender — about 10 minutes. Stir in the salt, lemon juice, and quinoa. Reduce the heat to medium-low and cover and heat for another 3 to 4 minutes. Remove from heat, let stand for 5 minutes, fluff, and serve. Garnish with freshly chopped cilantro if desired. Makes 4 servings

Other quinoa recipes to try from Lisa's Vegetarian Kitchen:
Quinoa Soup with Corn
Minted Tamari Quinoa and Cauliflower with Pine Nuts
Quinoa Dolmadakia (Stuffed Grape Leaves)
Quinoa Stuffed Tomatoes

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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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Pumpkin Energy Bites

It is time to celebrate the pumpkin season once again. While I do not relish the onslaught of winter, the fall harvest is a treat to be savored. This year, I bought a larger pumpkin, in addition to two smaller ones, roasted them up, and what I didn't use right away, I froze in 1 cup bags for future use to keep me going year round, because pumpkin is just not about 2 months of the year.

Pumpkin pie is coming soon, but energy bites keep me going throughout the day and they make for a fine quick breakfast. Yes, these do contain some chocolate, but it is fine quality dark chocolate and who says chocolate can't be enjoyed in moderation for breakfast? Certainly not me. Besides, with all of the other good nut, seed and dried fruit stuff in these little bites, you would have to be a strict purist without any real gain if you eschewed these delights. Just saying…

Pumpkin Energy Bites

Recipe by Lisa Turner Published on October 25, 2014 Quick and easy healthy pumpkin energy treats with dark chocolate, nuts, seeds, dried fruit and pumpkin spices Print this recipe Ingredients: 1 cup rolled or steel-cut oats 1/2 cup raw almonds 1/2 cup raw cashews 2/3 cup dried dates, pitted and roughly chopped 1/3 cup dried cherries 1/3 cup pumpkin purée 1 tablespoon maple syrup or honey 2 tablespoons coconut oil, melted 1 tablespoon chia seeds 1 tablespoon hemp seeds 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg or mace 1/4 teaspoon ground allspice 1/4 teaspoon sea salt 1/2 cup lightly toasted pumpkin seeds or pepitas 1/3 cup dark chocolate, cut into small chunks Instructions: In a food processor, grind the oats, almond and cashews into a fine meal. Add the dates, dried cherries, pumpkin purée, maple syrup or honey, coconut oil, chia seeds, hemp seeds, vanilla, cinnamon, nutmeg, allspice and sea salt. Pulse until well combined. Add the pumpkin seeds and chocolate and pulse once or twice. Chill the mixture in the refrigerator for 30 minutes. Dampen clean hands and shape into small 1-inch balls. Store in the refrigerator in a covered container and enjoy when the craving hits. Makes 14 to 16 small bites

The pumpkin celebration continues:
Pumpkin and Carrot Split Lentil Soup
Roasted Tamari Seeds
Spicy Peanut Pumpkin Soup
Toor Dal Pumpkin Soup

On the top of the reading stack: Plenty More by Yotam Ottolenghi

Audio Accompaniment: morning silence (while it lasts)

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Chickpea Quinoa Pumpkin Burgers

Holidays are a low key affair with me, and although they are often an opportunity to celebrate with more elaborate food spreads, I really need no excuse to fuss around in the kitchen for hours to create unique and special meals. This past weekend was Thanksgiving in Canada and I went with something easy, preferring not to spend too much time cooking, but as humble as these little burgers might sound, they are actually an exquisite way to celebrate pumpkin season with the company of friends. Just because.

Packed full of protein, these spicy patties with a moist and meaty texture are a perfect vegetarian substitute when the craving for a "burger" hits. Chickpeas provide the base and the addition of quinoa and tahini adds a pleasant undertone of nuttiness to accompany the sweet pumpkin. The mingling of flavors is hard to resist, as is the fragrance that fills the kitchen while they are baking, and an experience your palate won't soon forget. Yes, they are that good.

I served them up with tomato chutney and a yogurt tahini lemon sauce and some mini naan breads. Eat them as burgers between bread or just as they are with chutneys and sauces and a side serving of vegetables to fill out the meal.

Note: Roasting the pumpkin brings out the natural sweetness, but if you don't want to roast it, cook according to your preference. Make sure to save the seeds for roasting later as they make for a delicious and healthy snack.

There is no reason at all to limit your intake of pumpkin to just a few months of the year. Instead of relying on canned pumpkin purée, consider taking advantage of the harvest and freeze small bags of roasted pumpkin for future use.

Chickpea Quinoa Pumpkin Burgers

Recipe by Lisa Turner Published on October 14, 2014 Moist, nourishing and flavorful spiced vegan burger patties made with ground chickpeas, quinoa and roasted pumpkin Print this recipe Ingredients: 3/4 cup dried chickpeas (2 cups cooked) 1/3 cup quinoa (1 cup cooked) 1 1/2 cups roasted pumpkin, mashed 1/4 cup sun-dried tomatoes 1 small red onion, chopped 1 clove garlic, minced 1-inch piece ginger, minced 1/3 cup fresh parsley, chopped 2 jalapeños, seeded and chopped 2 tablespoons tahini 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon paprika 1/2 teaspoon ground cinnamon 1/4 teaspoon ground mace or nutmeg 1 teaspoon baking powder 2/3 cup chickpea flour (besan), or as needed 1 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Rinse the chickpeas, cover with water, and soak for at least 8 hours or overnight. Meanwhile, rinse the quinoa and soak in 2/3 cup water overnight in a small saucepan. Drain and rinse the chickpeas, transfer to a medium saucepan, cover with water, and bring to a boil. Reduce the heat to low, cover, and simmer until the beans are soft, about 1 hour. Bring the quinoa to a boil, reduce the heat to low, cover, and simmer until the water has evaporated, about 15 minutes. Set aside to cool. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. To roast the pumpkin, cut it in half, scoop out the pulp and seeds, and transfer to a baking dish with a small amount of water. Bake in a preheated 350° oven until fork tender — 40 to 50 minutes, depending on the size of the pumpkin. Let cool and remove the skin. Mash with a fork or potato masher and set aside. When the chickpeas are cooked, drain and transfer to a food processor. Pulse into a fine meal. Add most of the onion, the garlic, ginger, parsley, jalapeños, sun-dried tomatoes and tahini and pulse until smooth. Put 1 1/2 cups of the roasted and mashed pumpkin in a large bowl. Stir in the chickpea mixture until well combined. Stir in the remaining onion, spices, quinoa, and salt and pepper. Add enough chickpea flour to get a mixture that is moist but dry enough to shape into patties. Chill for 30 to 60 minutes. Line a baking sheet with parchment paper and preheat an oven to 375°. Shape the chickpea pumpkin mixture into 2 to 3 inch patties and transfer to the baking sheet. Bake for 15 to 20 minutes per side until golden. Serve as burgers with chutneys or just as they are with your favorite condiments and a side salad. Makes 12 to 14 burgers

Other pumpkin recipes you may enjoy from Lisa's Kitchen:
Indian Chickpea and Pumpkin Soup
Pumpkin Scones
Pumpkin Gingerbread Waffles
Refried Beans with Pumpkin

On the top of the reading stack: My Past and Thoughts - The Memoirs of Alexander Herzen

Audio Accompaniment: Off the Sky

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Roasted Vegetable Lasagna

Though I am not a vegan, many of my main meals are free of dairy. I do however have a weakness for cheese and from time to time I will indulge. I will also admit a weakness for lasagna on rare occasions — the occasion this time was a need to satisfy an urge after receiving a cookbook for possible review.

This delightfully cheesy Provençal roasted vegetable lasagna is adapted from Cooking Inspired by Estee Kafra. After leafing through a copy of her book, I was immediately seduced by the beautiful photos throughout. When I got to the lasagnas in the book, I was sold on the idea of a cheesy meal. Craving comfort food, I had a difficult time deciding which one I wanted to try first, but I went with this one because of the number of vegetables included and I happen to adore ricotta and goat cheese. The result was a very lush lasagna with complex and competing flavors.

Ms. Kafra's book is all about "bringing creativity and passion back into the kitchen". All of the recipes are kosher friendly, and selected from KosherScoop.com. There are many gluten-free recipes and ones for Passover too that are easily identified. Over 200 recipes are beautifully presented, complete with photos, most of which are taken by the author. You certainly don't have to be Jewish to enjoy this book. Alas, it is not vegetarian, but there are plenty of offerings for vegetarians and some that vegans could enjoy too. It is a refreshing creative journey illustrating the connection between the senses, friends and family, healthy living and special occasions to food. Certainly I was inspired to get creative in my own kitchen.

On the topic of Ms. Kafra's gorgeous book, my readers will have a chance to win a copy. The chapters are divided into categories of inspiration to keep you cooking all year round. Everything from starters, soups and sides, breads, mains and desserts and treats are covered.

And it's just in time for Passover too, although this particular recipe is not Passover friendly. My only complaint is the number of meat and seafood dishes, but then I'm a vegetarian, so that is not really a criticism of the book. Indeed, if I wasn't a vegetarian, I would want to try many of the offerings. Besides, I also enjoy transforming meat dishes into vegetarian ones.

To win, simply leave a comment on this post by the 19th of March. I would also appreciate it if you liked my page on facebook, but that is not necessary to enter for a chance to win. Please include an email address in your comment if you don't have a blog or an email associated with it so that I can contact you should you happen to be a random winner of a copy. The contest is open to Canadian and US residents.

Congratulations to Joanne of Joanne Eats Well With Others who is the winner of a copy of this beautiful cookbook.

As always, the opinions expressed here about this book are my own.

Notes: I made my own tomato sauce for this lasagna as I figured that if I was going to treat myself, the experience could only be enhanced with a homemade sauce. The original recipe called for the inclusion of 1/3 cup sun-dried tomatoes to be stirred into the roasted vegetables with the olives and capers. Instead, I made a Sun-Dried Tomato Sauce. This time, I changed my sauce a bit. I used a small shallot instead of a large onion, I added about 6 fresh mushrooms, adding them to the pan after sautéing the shallot, ginger and carrot, and omitted the chili flakes and used 1/2 teaspoon each of basil, thyme and oregano instead. I still included a jalapeño for a bit of heat.

Roasted Vegetable Lasagna

Recipe by Lisa Turner Adapted from Cooking Inspired Cuisine: Provençal Published on March 5, 2014 Lush, creamy and delicious lasagne with roasted zucchini, eggplant and fennel and topped with a rich zesty sun-dried tomato sauce Print this recipe Ingredients: 1 red onion, chopped 1 medium zucchini, sliced into 1/2-inch pieces and halved 1 medium eggplant, sliced into 1/2-inch piece and halved 1 fennel bulb, trimmed and diced 2 tablespoons olive oil 1 teaspoon dried rosemary fresh cracked black pepper to taste 1/2 cup Kalamata olives, pitted and halved 2 tablespoons capers 2 large eggs 1 2/3 cups ricotta cheese fresh ground black pepper to taste 6 cups tomato sauce 12 rice flour lasagna noodles or other lasagna noodles 1 1/3 cups crumbled soft goat cheese 1 1/2 cups shredded or grated mozzarella or fontina cheese Instructions: Preheat an oven to 425°. In a large bowl, gently toss together the onion, zucchini, eggplant, fennel, oil, rosemary and some fresh cracked black pepper to taste. Transfer to a 13 × 9 inch glass baking dish, taking care to spread the vegetables evenly. Roast the vegetables for 30 to 35 minutes until tender and golden brown, stirring them once part way through the cooking time. Transfer this mixture back to the bowl and gently stir in the olives and capers. Set aside and reduce the heat of the oven to 350°. While the vegetables are roasting, bring a large pot of salted water to a boil. Add the lasagna noodles and simmer for 6 to 8 minutes until al dente. Drain and rinse under cold water, and spread out on damp tea towels. If you want, use oven-ready noodles that don't need to be cooked prior to assembly. In a medium bowl, lightly beat the eggs and stir in the ricotta and some fresh cracked black pepper until well blended. Spread a ladle-full of sauce over the bottom of the same baking dish used to roast the vegetables. Top with 3 lasagna noodles. Evenly spread 1/3 of the vegetables over top, then 1/3 of the ricotta mixture, and then 1/3 of the crumbled goat cheese. Repeat beginning with the lasagna noodles, two more times. Finish with the remaining lasagna noodles and the remaining sauce. Sprinkle over the mozzarella or fontina cheese and cover loosely with foil. Bake in the 350° oven for 30 minutes. Remove the foil at this point and bake for another 30 minutes or until the lasagna is bubbling and the cheese is golden brown. Remove from heat and let the lasagna sit for at least 10 minutes before serving. Makes 8 servings

More lasagna recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mushroom and Spinach Lasagna
Asparagus Pesto Lasagna with Mushrooms
Ricotta Pesto and Mushroom Lasagna

On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes by Emily von Euw

Audio Accompaniment: silence

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Refried Beans with Pumpkin

Refried beans are one of my favorite meals to serve up and when I saw Janet's take on a classic that included pumpkin, I knew I just had to try her pumpkin-infused refried beans. And I'm certainly glad I did. I spiced my dish up and made up a big batch because leftover refried beans are always a treat too. The pumpkin flavor comes out in a subtle but distinct way that really goes well with the pinto beans and spice blend I used. Serve them up as a dip or as a filling for wraps, topped with some hot sauce and sour cream if desired, or alongside a bed of grains, such as quinoa or rice. I served mine up with some jalapeño sauce and some quinoa cakes.

On the topic of pumpkin, when it is in season, it’s easy to make your own pumpkin purée at home to store for future use if you have enough freezer space. Buy a fairly large pumpkin, cut it in half, scoop out the seeds and membranes, cut again in halves, brush with some oil and roast in a preheated 400° oven for 35 to 50 minutes or until fork tender. When cool, simply scoop out the pumpkin and mash it up until smooth. Store in the freezer in sealed bags in 1 cup portions for future use.

Don’t forget to reserve those seeds. You can roast them for an easy, addictive and healthy snack.

Refried Beans with Pumpkin

Recipe by Lisa Turner Adapted from The Taste Space Cuisine: Mexican Published on November 8, 2013 This simple refried bean recipe is nourishing and zesty with a wonderful depth of flavor from fresh pumpkin purée Print this recipe Ingredients: 2 cups dried pinto beans (6 cups cooked) 2 cups plain pumpkin purée 5 to 6 sun-dried tomatoes 1 tablespoon + 1 teaspoon olive oil 1 shallot, finely chopped 1-inch piece fresh ginger, minced or grated 2 to 3 jalapeños, seeded and finely chopped 1/2 teaspoon turmeric 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1 teaspoon paprika 2 teaspoons chili powder 1/2 teaspoon mace or nutmeg 1/2 teaspoon cayenne 2 large tomatoes, finely chopped juice from 1 lime (2 tablespoons) 1 to 2 teaspoons sea salt, to taste fresh cracked black pepper to taste Instructions: Rinse the pinto beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, and cover. Simmer for 50 to 60 minutes or until the beans are tender. Drain and transfer to a large bowl. Add the pumpkin purée and mash the mixture with a fork or potato masher. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and finely chop. In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. When hot, add the shallot, ginger and jalapeños, and stir for 2 to 3 minutes. Now add the spices and continue to stir for another minute. Pour in the fresh tomatoes, add the sun-dried tomatoes, and simmer, stirring often, until the tomatoes are softened and the sauce is thickened. Remove from heat and set aside. Heat 1 tablespoon of olive oil in a large cast-iron skillet or non-stick frying pan over medium heat. When hot, add the mashed beans and pumpkin and tomato sauce. Cook, stirring often, until your desired consistency is reached — about 10 to 15 minutes. Stir in the lime juice and season with salt and pepper. Serve hot from the pan in wraps or alongside a bed of fresh cooked grains. Makes 6 to 8 servings

I'm sharing this recipe with Jacqueline's Bookmarked Recipes and also Ricki's Wellness Weekend.

More pinto bean ideas from Lisa's Kitchen:
Refried Beans with Sun-Dried Tomatoes
Southern-Style Beans with Rice and Fried Eggplant
Pinto Bean and Avocado Burritos
Corn and Pinto Bean Dip

On the top of the reading stack: The Birds by Daphne du Maurier

Audio Accompaniment: Marsen Jules

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Pumpkin and Carrot Split Lentil Soup

It's soup season and just in time a new cookbook arrived at my door that I can't wait to explore in more depth. Great Homemade Soups: A Cook's Collection by Paul Gayler ought to keep me going all year round when I'm in the mood for soup, whether it be a cold wintery day or a sweltering hot one.

It truly is a soups masterclass and everything you ever need to know about the basics are pretty much covered in the book, complete with gorgeous photos and gourmet soups that are far easier to make than they look. Learn all about making perfect stocks, garnishes and toppings, and refined and subtle broths. Consommes, smooth and creamy bowls of goodness, hearty and wholesome, wild and exotic and traditional and chilled too are on the menu. And not only do we get Chef Gayler's expert instructions and recipes, he also features some choice soups from fellow chefs. Over 100 nourishing soups from around the world are served up with distinction and they won't break your grocery budget either.

As the chef notes, making a fantastic soup is an art and often the cook's reputation is on the line when soup is served up. There really is no reason to be apprehensive about soup making though, and with a few tips and some basic kitchen tools you'll wonder why you ever bought canned and pre-prepared soups.

Being autumn and pumpkin time, the first soup I tried and adapted was a carrot soup with seven spices that I turned into a creamy pumpkin soup with some toor dal added for some additional nutrients and texture. Toor dal can be found at any Indian grocery store but if you can't find it or don't have it on hand, feel free to use channa dal or yellow split peas instead. For that matter, any lentil you fancy would be lovely in this soup or leave them out entirely if you choose.

I've also got my sights on a Chestnut and Fennel Soup with Sherry and Goat's Curd Gougeres, Moroccan Vegetable Soup with Green Harissa and Couscous, Creamed Wild Mushroom Soup with Cocoa and Black Bean Soup with Salsa Sofrito to name just a few of the mouthwatering bowls of goodness waiting to be simmered up.

And now some exciting news for my readers: I am offering a copy of Great Homemade Soups to one lucky winner in Canada or the US. Though the book does include meat and fish, vegetarians and vegans alike will find plenty of fantastic ideas to grace their tables and, with some tweaking, many of the recipes that aren't vegetarian can be adapted for your diet.

All you need to do is leave a comment on this post, citing your favorite soup. If you don't have a blog or a contact associated with your webpage, please make sure you leave an email address in the comment section so I can contact you should you win the cookbook. It would also be nice if you followed my facebook page, but it isn't necessary to enter the giveaway. This giveaway will run until November 1st and then I will randomly choose a winner.

Note: I received a complimentary copy of the book for possible review and the opportunity to offer a giveaway to my readers. The opinions expressed here are my own.

Pumpkin and Carrot Split Lentil Soup

Recipe by Lisa Turner Adapted from Great Homemade Soups: A Cook's Collection Cuisine: Indian Published on October 18, 2013 Colorful and creamy pumpkin and carrot soup cooked with toor dal and Indian spicings — a delicious, warming and nourishing fall or winter soup Print this recipe Ingredients: 2/3 cup toor dal 2 tablespoons sesame oil or ghee 2 teaspoons brown mustard seeds 2/3 teaspoon cumin seeds small handful of dried curry leaves 1 small onion or 2 to 3 shallots, chopped 1 clove garlic, chopped 1 1/2 cups chopped fresh pumpkin or canned unsweetened and unspiced puréed pumpkin 1 large carrot, sliced 1 inch piece fresh ginger, peeled and finely chopped 2 to 3 red or green chilies, seeded and finely chopped 1 tablespoon curry powder 1/2 teaspoon turmeric 1/2 teaspoon cardamon seeds 4 to 5 cups vegetable stock 1/2 teaspoon garam masala 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper a few tablespoons of plain yogurt, whisked (optional) Instructions: Rinse the toor dal and soak in water for 30 minutes. Drain and set aside. Heat the oil over medium heat In a large heavy-bottomed pot. When hot, add the mustard seeds, cumin seeds and curry leaves. Stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. If desired, remove some of the contents from the pan and reserve for garnish. Add the onion or shallots to the pan and stir for a few minutes to soften. Now the garlic, pumpkin, carrot, chilies, half of the curry powder, half of the turmeric, and cardamon seeds. Stir for 1 minute and then add a few tablespoons of water to deglaze the pan. Cover, reduce the heat to low, and cook until the vegetables begin to soften — about 10 to 15 minutes. Pour in the vegetable stock or water and stir in the remaining curry powder, turmeric and the toor dal. Bring to a boil, reduce the heat to medium-low, and cover. Simmer for 30 to 40 minutes or until the vegetables and lentils are tender. Remove from heat and purée with a immersion blender or in batches in a countertop blender. Return the soup to the stove and bring the soup to a boil again, adding more vegetable stock or water if desired. Season with the garam masala and salt and pepper. Remove from heat and swirl in some yogurt if using and garnish with the reserved seeds and curry leaves. Makes 4 to 6 servings

This is my contribution to October's No Croutons Required Challenge, hosted by Jac this month. The theme is smooth blended soups and I think this just fits right for the seasonal change.

I'm also sharing this with Ricki's Wellness Weekend.

More puréed soups you are sure to enjoy from Lisa's Kitchen:
Toor Dal Soup with Sweet Potato, Dried Apricots and Coconut Milk
Indian Style Cream of Cauliflower Soup
Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios
Roasted Beet Soup with Roasted Parsnip and Carrot Purées

On the top of the reading stack: 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! by Kathy Hester

Audio Accompaniment: Marsen Jules

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Potato, Pepper and Zucchini Skillet Hash with Pinto Beans

Hashes are a great way to use up vegetables that are about to expire for want of any other use, and they're a marvelously simple solution to breakfast, lunch or dinner in the absence of any other plans. Fried potatoes are a blank canvas upon which any number of different foods and flavors can be tossed with almost without reserve — vegetables, greens, beans, eggs, cheese, herbs, spices, etc. Here local vegetables shine and you may want to include some fresh corn.

This potato, pepper, zucchini and pinto bean hash was a wonderful success, and elicited cries of envy from my husband's co-workers when he brought the leftovers in for lunch. It's also a great way to use leftover cooked beans — just substitute 1 cup of cooked beans for the dried beans in the recipe below. Of course, any kind of bean can be used in a hash, but keeping with the Mexican-style spicing in this version I think that pinto or red kidney beans would work best.

Potato, Pepper and Zucchini Skillet Hash with Pinto Beans

Recipe by Lisa Turner Published on August 19, 2013 Simple, nourishing and zesty potato, bean and vegetable hash — an easy and delicious lunch or dinner solution Print this recipe Ingredients: 1/2 cup dried pinto beans (1 1/2 cups cooked or 1 14 oz can) 4 medium potatoes, chopped 1/2 cup olive oil 1 onion, chopped 2 green onions, green and white parts, sliced 1 bell pepper, seeded and chopped 2 jalapeños, seeded and chopped 1 small zucchini, chopped 2 teaspoons chili powder 3/4 teaspoon ground cumin 1/2 teaspoon dried oregano 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 40 to 60 minutes or until the beans are soft. Drain and set aside. Steam or boil the potatoes for 10 to 15 minutes — depending on the size of your pieces — or until just tender. Heat the oil in a large non-stick or cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring frequently, for 10 to 15 minutes or until lightly browned. Stir in the onion and the white parts of the green onion, and continue to sauté for 5 to 6 minutes or until the onions are softened. Now stir in the drained beans, bell pepper, jalapeños and zucchini, and fry for 3 to 5 minutes or until the vegetables are softened. Toss in the chili powder, ground cumin and dried oregano, and stir to coat the vegetables and beans. Remove from heat, stir in the salt and season with black pepper. Serve hot or warm with sour cream and garnished with the green parts of the green onions, a sprinkling of chili powder, a runny egg, fresh grated Cheddar or Monterey Jack cheese, or fresh diced tomato. Makes 4 servings

Other skillet hashes from my kitchen:
Potato-tempeh hash browns with salsa
Black and green bean corn hash
Quinoa breakfast hash

On the top of the reading stack: various cookbooks

Audio Accompaniment: silence

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