Chickpea Quinoa Vegetable Wraps

Vegetable and bean wraps are sometimes the perfect solution for a summer meal. Cool and refreshing, wraps involve raising very little heat in the kitchen — an optimal result when the temperatures are soaring outside. But that doesn't mean you can't enjoy some added heat in the wraps, which I like no matter the time of year.

These wraps make a perfectly balanced protein-packed meal with buttery chickpeas, nourishing quinoa and crunchy vegetables combined with spices in a zesty filling made with a creamy cashew and sriracha sauce. Layers of texture and flavor abound, and serving them with chopped lettuce, pea sprouts and slices of avocado provide a wonderful fresh taste. They don't take long to prepare either, once the chickpeas and quinoa are all cooked up. I made sure not to overcook the vegetables to preserve their freshness and crunchy texture. Soggy wraps are not especially appealing! The thick and creamy cashew sauce provides an extra dose of nutrients, and it complements all of the other flavors to near perfection.

For these wraps, I made fresh homemade tortillas cooked on a non-stick skillet. A superior filling deserves a superior wrap! But do use your favorite wrap — just look for quality and freshness.

Chickpea Quinoa Vegetable Wraps

Recipe by Lisa Turner Published on July 27, 2015 Tender chickpeas, nourishing quinoa and crunchy vegetables combined with spices and a creamy cashew-sriracha sauce wrapped in fresh homemade flour tortillas for a nutritious and refreshing light summer meal Print this recipe Creamy cashew sauce: 1 cup raw cashews, soaked in hot water for 2 hours and drained 1 clove garlic, minced 3/4 cup almond or hemp milk 1 tablespoon sriracha or other hot sauce 1/3 cup nutritional yeast juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt, or to taste Filling: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup dried quinoa (1 1/2 cups cooked) 1/4 to 1/3 cup sun-dried tomatoes 1 tablespoon olive oil 1 small red onion, diced 2 teaspoons chili powder 2 teaspoons ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne 1 jalapeño, seeded and finely chopped 1 plum tomato, finely chopped 1 small carrot, cut into thin strips 1 red bell pepper, seeded and cut into strips 1/2 cup fresh cilantro, trimmed and chopped juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste To serve: 6 10- or 12-inch flour tortillas a few handfuls of fresh alfalfa or pea sprouts lettuce leaves, cut into thin strips 2 avocados, sliced Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Separately, rinse the quinoa and soak in 1 cup of water in a medium saucepan for 8 hours or overnight. Soak the cashews in hot water for 2 hours. Drain and rinse the chickpeas and transfer to medium saucepan. Cover with fresh water and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1 1/2 hours or until buttery soft. Drain and transfer to a medium bowl and let cool to room temperature. Meanwhile, bring the quinoa and soaking water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool. While the chickpeas and quinoa are cooking, soak the sun-dried tomatoes in hot water for 20 minutes. Drain, chop finely, and set aside. Drain the cashews and transfer to a food processor. Combine with the remaining ingredients for the cashew sauce and process until smooth. The sauce should be fairly thick. To make the wrap filling, heat the oil in a large non-stick skillet over medium heat. When hot, add the red onion to the pan and sauté for 5 to 7 minutes until the onion begins to soften. Now add the spices and jalapeño and stir for 1 minute until the spices are fragrant. Add the sun-dried tomato and plum tomato to the pan and cook, stirring occasionally, for another few minutes to thicken. Stir in the carrot and red pepper and simmer for another few minutes — don't overcook. Stir in the chickpeas, quinoa, cashew paste, cilantro, lemon juice and salt. Cook for another few minutes to warm and then remove from the heat. To assemble, spoon some of the mixture onto a tortilla and add chopped lettuce and sprouts. Wrap it up, cut in half, and serve with slices of avocado, additional lettuce or sprouts, and salsa if you like, or enjoy just as is. Makes 6 full or 12 half servings

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

More wraps to grace your summer tables:
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Pinto Bean and Avocado Burritos
Refried Beans with Sun-Dried Tomatoes

On the top of the reading stack: The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out

►

Lima Bean Hummus with Quinoa Flatbreads and Salsa

I never used to be a fan of lima beans. I think part of the reason is that the first time I had them was from a can and I put them in a salad with a rather dreadful dressing. Thankfully I have now mastered the art of homemade dressing. The salad was massive and I don't like to eat the same thing for too many days in a row — leftovers are fine, but there is a breaking point.

Now that I have discovered dried lima beans, I actually enjoy them. Although hummus usually is associated with chickpeas, here is an interesting twist made with lima beans and served up with crispy quinoa flatbreads and a somewhat spicy salsa with avocado. As the temperature heats up, hummus is just perfect, served up with favorite raw vegetables. If I didn't tell my dinner guest that lima beans were the shining ingredient, I think he would have figured that he was dining on a chickpea hummus. A thoroughly enjoyable culinary experience.

I would urge you to use dried lima beans in this recipe (and any calling for lima beans for that matter). But if you would prefer the canned beans for convenience, substitute two 14 oz cans for the amount of dried beans called for here.

Lima Bean Hummus with Quinoa Flatbreads and Salsa

Recipe by Lisa Turner Adapted from Gut Gastronomy: Revolutionise Your Eating to Create Great Health Cuisine: Middle Eastern Published on May 11, 2015 Smooth creamy spiced hummus made with lima beans served on golden brown thin quinoa flatbreads Print this recipe Hummus: 1 cup dried lima beans 1 clove garlic 1 jalapeño, seeded and chopped 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/3 cup cilantro, chopped 2 tablespoons tahini 4 to 5 tablespoons olive oil, or more as needed juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Flatbreads: 1 cup quinoa flour + more for dusting 3 tablespoons hemp seeds 1 teaspoon paprika 1/2 teaspoon sea salt 1 tablespoon olive oil 1/3 to 1/2 cup warm water, or as needed Instructions: Rinse the lima beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 to 60 minutes until tender. Drain and transfer to a food processor. Add the remaining hummus ingredients to the food processor and process until smooth and well blended. Add more olive oil or a bit of water as necessary to reach your desired consistency. To make the flatbreads, combine the quinoa flour, hemp seeds, paprika and salt in a medium bowl. Slowly mix in the olive oil with about 1/3 cup of the warm water, adding more water as needed to form a dough. Turn the dough out onto a lightly floured board and knead gently a few times. Divide the dough into 6 to 8 small balls and roll each one out into a thin round. Transfer each round onto a plate lined with parchment paper and separate each round with another piece of parchment paper. Cover with plastic wrap and refrigerate for 30 to 60 minutes. When ready to cook the flatbreads, heat an unoiled non-stick frying pan over medium heat. When hot, fry each round for about 1 minute per side until golden brown specks appear. Transfer to a plate lined with foil. Continue, adding each cooked round to the plate, covering with foil after each round is added. To serve, scoop hummus over flatbreads and top with salsa. Makes 6 servings

Other hummus recipes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Indian-style Hummus
Sweet Potato Hummus Soup with Carrots
Spicy Roasted Red Pepper Hummus
Sun-Dried Tomato and Olive Hummus with Goat Cheese

On the top of the reading stack: The Sketch Book - Washington Iving

Audio Accompaniment: relative silence, for a change, after a noisy weekend of lawn heroes

►

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

►

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

►

Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce

One of the reasons, among many, that I don't tend to eat out or carry in is because the food that I make in my own kitchen is not only more affordable, but also much more interesting and nourishing than most of the restaurant offerings available. Take this vegan version of a Mexican classic — the burrito. Wraps are among my favorite comfort foods. When you make them at home, you can control the quality and number of ingredients that get all wrapped up.

In this instance, you won't miss the cheese because it's perfectly balanced, packed full of protein, and quite satisfying with a lingering sensation of spice. The inclusion of nutritional yeast as part of the sauce adds taste and texture that is very much like cheese. One of my dining companions was rather surprised when I told him that the meal was vegan, without any cheese, soy or otherwise. It's that good and the meal got rave reviews. I served it up with some baked sweet potato fries and a homemade tomato salsa.

I adapted the recipe from The Oh She Glows Cookbook by Angela Liddon. A fairly recent acquisition of mine, I've only recently started cooking from this creative and innovative vegan cookbook that certainly proves vegan meals and treats never need be boring or lacking in substance. This burrito is a pleasing example. I pretty much stuck with the original recipe, but I did add some black beans for additional protein and texture and spiced it up a bit. I've been following Angela's blog for a while now and when I heard about her cookbook, I just knew that I would have to make space on my shelf. I'm glad I did.

This was on the menu with spicy sweet potato fries on the side and jalapeño salsa.

Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out Published on December 23, 2014 Hearty and zesty vegan black bean and quinoa burritos with a cashew cream sauce Print this recipe Sauce: 1 cup raw cashews, soaked in water for 4 to 6 hours 1 clove garlic, minced 3/4 cup almond or hemp milk 1/3 cup nutritional yeast 2 teaspoons Dijon mustard 1 teaspoon white wine vinegar or lemon juice 1/2 teaspoon sea salt Burritos: 3/4 cup uncooked quinoa (1 1/2 cups cooked) 1/4 cup dried black beans (3/4 cup cooked) 1/2 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 chilies or jalapeños, seeded and finely chopped 2 teaspoons ground cumin 1 1/2 teaspoons chili powder 1 teaspoon paprika 2 cups broccoli florets, cut into small uniform pieces 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped sea salt and fresh cracked pepper to taste 6 10-inch tortillas for wrapping chopped lettuce for garnish and/or as part of the wrap Instructions: Rinse the quinoa and transfer to a medium saucepan. Soak in 1 1/2 cups water for 8 hours or overnight. Separately, rinse the black beans and soak in enough water to cover for 8 hours or overnight. Bring the quinoa to a boil, reduce the heat to low, cover, and simmer until the liquid is absorbed — about 15 minutes. Remove from heat and set aside. Meanwhile, drain and rinse the black beans, then ransfer to a small saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. While the quinoa and beans are cooking, prepare the cashew cheese sauce. In a blender or food processor, combine the drained cashews, garlic, almond or hemp milk, nutritional yeast, mustard, vinegar and salt. Process until smooth. The sauce should be thick. Add a bit more almond or hemp milk if necessary. To make the burrito filling, heat the olive oil in a large saucepan or wok over medium heat. When hot, add the onion to the pan and sauté for 5 minutes until soft. Add the garlic, chilies or jalapeños and spices to the pan. Stir and fry for another minute or two until fragrant and the onion is coated. Stir in the broccoli and sun-dried tomatoes and fry until the broccoli is tender — about 10 to 15 minutes. Stir in the quinoa, black beans and cashew sauce and season with salt and pepper. Stir well to combine and gently cook for another few minutes, stirring often. To assemble, spoon some of the mixture onto a tortilla, along with some chopped lettuce if desired, wrap it up and serve with salsa. Makes 6 servings

More burrito recipes to enjoy:
Pinto Bean and Avocado Burrito
Jalapeño Breakfast Burritos
Chipotle Black Bean, Millet and Quinoa Burritos

On the top of the reading stack: Baking by Hand : Make the Best Artisanal Breads and Pastries Better Without a Mixer

Audio Accompaniment: Robert Rich

►

Quinoa Cookies with Dark Chocolate Chunks

Cookies are something you never grow too old to indulge in. Though I've developed more of a taste for savory things, that doesn't mean decadence has to be sacrificed along with flavor. I just use less sweetener generally in my treats and desserts with attention to more wholesome ingredients that contribute plenty of flavor in their own right.

Enter quinoa cookies with fine dark chocolate chunks. These chewy cookies are sweet, but now overly so, with the goodness of nutty quinoa complemented by the chocolate, some vanilla and a hint of almond extract. They are easy to make up and a good way to use up any leftover quinoa and, in my opinion, fine enough to grace any holiday plate too.

Quinoa Cookies with Dark Chocolate Chunks

Recipe by Lisa Turner Adapted from a featured Food52 recipe Published on December 12, 2014 Soft chewy cookies with chunks of dark chocolate baked with the goodness of quinoa Print this recipe Ingredients: 1 cup whole wheat flour 1/2 cup unbleached white flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon sea salt 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup coconut sugar or brown sugar 1/4 cup honey 2 large eggs 1 teaspoon vanilla 1/2 teaspoon almond extract 1 cup cooked quinoa (1/3 cup dried), room temperature 2/3 cup crumbled dark chocolate Instructions: Preheat an oven to 375° and line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flours, baking power and soda and salt. In another medium bowl, beat the butter, sugar and honey together until smooth and light with an electric hand mixer. Add the eggs, vanilla and almond extract and beat for another 2 minutes. Mix the dry ingredients into the butter mixture a little at a time, and then stir in the quinoa and chocolate chunks until well combined. Drop small balls of the dough onto the cookie sheets and bake each batch for 12 to 15 minutes until golden. Transfer to wire racks to cool. Makes about 24 small cookies

Sharing this with Nupur's What's with my Cuppa event.

More cookies please:
Peanut Butter Cookies Dough Bites
Blueberry Lemon Cake Cookies
Flourless Peanut Butter Chocolate Chip Cookies
Cayenne Peanut Butter Cookies

On the top of the reading stack: various stacks

Audio accompaniment: Marsen Jules

►

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

►

Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce

Considering how much food I share here on my space, it might come as a surprise to some readers that my appetite is not always the best. I suppose that is one of the reasons I take such care to make good food with a kick to stimulate hunger.

Also, again perhaps because of my petite appetite, I adore little bites, such as falafels which were on the menu again recently. These are not your most traditional falafels as chickpeas don't show up here, but French lentils, quinoa and soft goat cheese surely make for a unique, creamy falafel with a wonderful nutty and peppery flavor. These baked falafels are crisp, though they almost literally melt in your mouth. To make the dinner more filling as I was sharing with friends, I served them up in pita pockets, and with a dill pickle on the side and served with a divine coconut and fenugreek sauce with sun-dried tomatoes, you really don't need anything else except perhaps a side salad.

Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce

Recipe by Lisa Turner Adapted from Feasting at Home Cuisine: Middle Eastern Published on September 20, 2014 Crispy baked falafels with a creamy, nutty and peppery French lentil, quinoa and goat cheese interior, served with a delicious, tangy and zesty coconut, fenugreek and sun-dried tomato sauce Print this recipe Ingredients: 1 cup French (Puy) lentils 1 teaspoon fennel seeds 1/2 teaspoon turmeric 1/2 cup quinoa 2 tablespoons tahini 1 large clove garlic, minced or crushed 1/2 cup fresh cilantro or parsley 6 oz (170 g) soft goat cheese, room temperature 1 teaspoon sea salt, or to taste 1 tablespoon olive oil Coconut-fenugreek sauce 4 to 6 sun-dried tomatoes 1 tablespoon olive oil 2 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 1 jalapeño, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1 large tomato, diced 13 1/2 oz (400 mL) can coconut milk 1 tablespoon dried fenugreek (methi) leaves 1 teaspoon coconut sugar 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste juice from 1 lime (2 tablespoons) Instructions: Rinse the lentils and transfer to a medium saucepan and cover with water. Add the fennel seeds and turmeric and bring to a boil. Reduce the heat to low, cover, and simmer until the lentils are tender — about 30 minutes. Drain and set aside. Meanwhile, rinse the quinoa and transfer to a small saucepan and cover with 1 cup of water. Bring to a boil, reduce the heat to low, cover, and cook until the water is absorbed — about 15 to 20 minutes. Let sit for 5 minutes, then fluff with a fork and set aside. While the lentils and quinoa are cooking, soak the sun-dried tomatoes for the sauce in hot water for 30 minutes. Drain and finely chop. Set aside. To make the falafel, pulse together the lentils, quinoa, tahini, garlic, cilantro or parsely, goat cheese and olive oil in a food processor until combined. Transfer to a bowl, cover, and let refrigerate for 1 hour. Prepare the sauce. Heat the olive oil in a medium saucepan or large skillet over medium heat. When hot, add the garlic, ginger and jalapeño. Stir for a few minutes to soften, then add the turmeric, cumin, coriander and cayenne, and stir for another minute. Now add the fresh and sun-dried tomatoes and continue to cook, stirring often, until thickened — about 8 minutes. Pour in the coconut milk, stir in the fenugreek leaves and sugar, and continue to simmer until thickened to your desired thickness. Stir in the salt, pepper and lime juice, and simmer for a few minutes longer. Preheat an oven to 400° and line a baking sheet with parchment paper. Shape the falafel mixture into small balls and bake for 20 to 25 minutes, turning once during the cooking time. They should be slightly browned and crisp. Serve the falafels with a generous helping of warm sauce. I decided to serve them up "burger" style and stuffed them into a pita pocket with some sauce and a few dill pickles on the side. Makes 20 falafels or 4 to 6 servings

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

Other little bites to enjoy:
Baked Quinoa Falafel Bites
Green Pea Falafel
Chickpea Potato Koftas with Ricotta Cheese
Split Pea Cilantro Dumplings in a Coconut Curry

On the top of the reading stack: The New Criterion

Audio Accompaniment: Carbon Based Lifeforms

►

Chickpea Quinoa Vegetable Burgers

Though many vegetarians have a signature vegetable burger, I'm not one really to serve patties in bread typically. Sure, I do make little bites all of the time, usually served with some chutney or sauce, alongside a meal. Often they even make up the entrée, paired with rice, a vegetable side and perhaps a flat bread. But somehow I got to thinking that maybe I did want to come up with a "veg burger" and, after much thought, I am now sharing a vegetable burger that, in all modesty, I will assert is probably the best that I have ever eaten.

Everything is here. Legumes, grains and vegetables. On top of that, they are baked rather than fried. I served them in a toasted English muffin, with some spinach leaves and a simple spicy tomato chutney, with a pickle on the side. So excited was I with the result that I called up my best friend Basil to drop over for a little bite. The verdict was a positive one, echoing my husband's rave review.

Chickpea Quinoa Vegetable Burgers

Recipe by Lisa Turner Published on February 26, 2014 Chickpeas, quinoa and fresh vegetables combined in an all-in-one perfect spiced veggie burger Print this recipe Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup quinoa (1 1/2 cups cooked) 1 medium sweet potato 1/4 cup sun-dried tomatoes 3/4 cup frozen or fresh peas 2 tablespoons olive oil 1 small onion, finely chopped 1 carrot, finely chopped 1-inch piece fresh ginger, minced or grated 2 to 3 green chilies or jalapeños, seeded and finely chopped 2 heaping tablespoons tahini 1 cup fresh spinach, roughly chopped 1/2 cup fresh parsley, roughly chopped 3 tablespoons sesame seeds 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons garam masala 2 teaspoons turmeric 1 teaspoon paprika 1/2 teaspoon cayenne 1 teaspoon baking powder 1 1/2 teaspoon sea salt, or to taste fresh ground pepper to taste juice from 1 lemon (3 tablespoons) 1/4 cup chickpea flour (besan) for dusting the patties Preparation: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Separately, rinse the quinoa and soak in 1 cup of water for 8 hours or overnight. Drain and rinse the chickpeas, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside. Meanwhile, bring the quinoa and water to a boil in a small saucepan, then reduce heat to low, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat, let stand for 5 minutes, then fluff with a fork. Set aside. While the chickpeas are cooking, preheat an oven to 425°. Scrub the sweet potato and poke holes in the flesh with a fork. Roast on the middle rack of the oven for 50 to 60 minutes or until fork tender. Let cool until you can handle the sweet potato and remove the skin. Transfer to a large bowl, mash with a fork or potato masher, and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Set aside. Finally, add the peas to a small saucepan and cover with water. Bring to a low boil, then reduce heat and simmer for a few minutes until just tender. Drain and add the peas to the bowl with the sweet potato. Instructions: Heat the oil in a frying pan over medium heat. When hot, add the onions and stir for 5 minutes. Stir in the carrot and stir for another 5 to 6 minutes. Stir in the ginger and chilies or jalapeños, and cook for another few minutes. Transfer this mixture to the bowl with the sweet potato and peas. Transfer the chickpeas to a food processor and add the tahini. Pulse until the chickpeas turn into a meal. Add the spinach, parsley and sun-dried tomatoes. Pulse until a pesto-style mixture forms, adding a little oil if necessary. Stir into the sweet potato and pea mixture. Now add the cooked quinoa, sesame seeds, spices, baking powder, salt, pepper and lemon juice, and stir until well combined. Line a baking sheet with parchment paper and preheat an oven to 350°. Place the chickpea flour in a small bowl. Shape the burger mixture into 2 to 3 inch patties. Dust each patty with flour and transfer to the prepared baking sheet. Bake for 15 to 20 minutes until golden brown on the bottom, then gently flip and bake for another 15 to 20 minutes until golden brown on both sides. Serve with pita breads, toasted English muffins, naan bread, or just as they are, topped with your favorite chutney. Makes approximately 10 3-inch burgers

Other baked savories you may enjoy from Lisa's Kitchen:
Baked Quinoa Falafel Bites
Chickpea Potato Koftas with Ricotta Cheese
Baked Chickpea Kofta Tacos with Avocado and Harissa
Spicy Chickpea Koftas

On the top of the reading stack: the newspaper

Audio Accompaniment: Erot

►