Pumpkin Pie with Fresh Purée

Sweet pies are likely my husband's very favorite dessert, though he doesn't get to enjoy pie all that often because he would likely eat it for breakfast, lunch and dinner. But everyone deserves a treat once in a while.

It seems to be a tradition for me to make at least one pumpkin pie each year. This is a version of the one I made last year that didn't make it to the blog as I hadn't quite perfected it, even though it was delicious. It worked out even better this year. The filling was rich and creamy, with the distinctive aromatic spicing that we all associate with pumpkin pie. The filling didn't crack in the oven and only separated ever so slightly from the crust which is quite usual for pumpkin pie. I made my perfected flaky butter pastry as a base, but use your own tried and tested pastry recipe if desired. A favorite for Thanksgiving dinner, one doesn't need an excuse to make a pumpkin pie for a special treat. And if you have roasted your own pumpkin, using fresh purée makes it even better.

And you can do so anytime of year for that matter, and you don't even need to use canned purée. If you have freezer space, it's easy to roast up a few pie pumpkins, mash the flesh, and bag the purée in 1 cup portions for future use. Defrost before using and include in your favorite pumpkin recipes.

Pumpkin Pie with Fresh Purée

Recipe by Lisa Turner Published on October 30, 2015 Simple, perfect pumpkin pie with a flaky butter crust and a rich, smooth and creamy spiced filling of fresh roasted pumpkin Print this recipe Crust: 1 cup all-purpose or pastry flour 1/4 teaspoon sea salt 1/8 teaspoon baking powder 1/2 cup (1 stick) cold butter, cut into 8 pieces 3 to 4 tablespoons ice water vodka (optional and as needed) Filling: 1 1/2 cups unsweetened pumpkin purée 2 large eggs 2/3 cup coconut or brown sugar 1 1/4 cups heavy cream 1/2 teaspoon sea salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cardamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 teaspoon vanilla Instructions: To make the crust, combine the flour, salt and baking powder in a medium bowl. Cut the butter in with a pastry cutter until the mixture is reduced to small crumbs. Gradually stir in the water with a fork until the dough starts to hold together. Add a bit of vodka and shape into a ball. Wrap with plastic wrap and chill in the refrigerator for 30 minutes. For the filling, whisk together the pumpkin purée, eggs and sugar in a medium bowl. Pour in the cream, salt, spices and vanilla. Whisk until combined, but take care not to overmix. Preheat an oven to 400°. On a lightly floured surface, roll the chilled dough out into a flat circle shape with a floured rolling pin. Fold the dough in half and gently transfer the dough to a 10-inch pie plate. Unfold to cover the plate. Trim the dough to the shape of the plate, leaving a bit of overhang, and fold to make the crust edge. Crimp the edges. Pour in the filling evenly. Bake for 10 minutes in the preheated oven, then reduce the heat to 375° and bake for another 30 to 40 minutes until the crust is golden brown and the filling is jiggly. Turn off the oven, open the door a crack, and leave to sit for another 10 minutes. This will help prevent the filling from cracking. Transfer to a wire rack and let cool completely before serving. Makes 1 10-inch pie

Other pies to enjoy from Lisa's Kitchen:
Concord Grape Pie
Blueberry Goat Cheese Pie
Apple Pie Tart

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Pumpkin Hummus

It might be soup season, but it's also pumpkin season. Pumpkin is fantastic in soups but I see no reason not to incorporate it into other dishes. In this case, hummus. This creamy dip is enjoyed year round in my kitchen, and I've worked with plenty of variations on the theme. Pumpkin seemed like a good choice to include with buttery soft chickpeas with a bit of spice. Served up with fresh vegetables and toasted pita crisps, this makes for a lovely lunch or dinner.

Pumpkin Hummus

Recipe by Lisa Turner Cuisine: Middle Eastern Published on October 27, 2015 Creamy chickpea and pumpkin hummus with a hint of spice — an attractive and delicious feature on your fall table Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) juice from 1 lemon (3 tablespoons) 2 large cloves garlic, chopped 1 red chili, seeded and finely chopped 2 1/2 tablespoons tahini 1 teaspoon sea salt 1 tablespoon olive oil 2 cups unsweetened pumpkin purée 1 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne 1/2 teaspoon berbere (optional) roasted pumpkin seeds for garnish (optional) Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. 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 until the chickpeas are tender — 1 to 1 1/2 hours. Drain and set aside. In a food processor, pulse together the lemon juice, garlic, chili, tahini and salt. Add the cooked chickpeas and olive oil and pulse again until smooth. Add the pumpkin, cumin, paprika, cayenne and berbere is using. Process until well blended, adding more olive oil or a bit of water to achieve your desired consistency. Garnish with roasted pumpkin seeds if desired and serve with chopped vegetables and toasted pita crisps. Makes 3 cups

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

Other pumpkin recipes from Lisa's Kitchen you may enjoy:
Chickpea Pumpkin Burgers
Curry-Laced Pumpkin and Potato Soup
Essentially Raw Pumpkin Bites
Refried Beans with Pumpkin

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Khara Bread (Indian Spiced Bakery-Style Bread)

There is nothing quite like the irresistible aroma of fresh baked bread, especially during the colder months because the kitchen gets all warm and toasty too. For hours, my entire space was filled with the heavenly scent from this spiced bread. I could hardly wait for it to cool down before I was able to slice it and enjoy. If you are looking for an appetite stimulant, you can't do much better than homemade bread.

I don't usually make yeast breads. Generally I prefer to make quick breads that require little kneading. At the same time, I have fond memories of my mother's homemade white bread that rose to enormous heights. It was a special childhood treat. Armed with that memory, and inspired by a traditional bakery bread from Bangalore, I was curious and bold enough to try my own version. There are a plethora of recipes for this spiced and herbed bread and it took some time for me to draft a recipe. Never having been to India, or fortunate enough to know someone who makes this bread, I could only imagine the flavors based on my experience with Indian cuisine. Usually I am more a cook than a baker, but I do enjoy baking and I was up to the challenge of patience because yeast breads generally require a lot of kneading and resting time.

Considering this bread was virtually devoured in little time at all by my husband and best friend Basil, I would say it was a pretty successful effort. With the exception of a few air bubbles near the top of the loaf, the texture was soft and chewy with a delightful browned crust. The spices and herbs added a whole new depth to my experience with yeast breads. It's delicious served warm with a pat of butter, but keeps well for a day or two. With just a hint of heat, the cumin, onion and chilies are nicely balanced by the herbs.

Khara Bread (Indian Spiced Bakery-Style Bread)

Recipe by Lisa Turner Cuisine: Indian Published on October 23, 2015 Soft warm bakery-style homemade white bread seasoned with herbs and Indian spices Print this recipe Masala (spice blend): 1 tablespoon olive oil 1 1/2 teaspoons cumin seeds 1 small onion, finely chopped 1 to 2 green chilies, seeded and finely chopped 2/3 cup packed cilantro, finely chopped 1 cup fresh dill, finely chopped 1/2 teaspoon sea salt Dough: 3/4 cup water 1/2 cup whole milk 2 teaspoons active dry yeast 1 1/2 tablespoons coconut sugar 2 tablespoons olive oil 1 teaspoon sea salt 2 cups unbleached all-purpose flour 1 1/4 cups whole wheat flour   1 teaspoon milk for brushing the top of the bread 1 teaspoon nigella (kalonji or black onion) seeds for sprinkling on top of the bread (optional) Instructions: To make the masala blend, heat the oil in a skillet over medium-low heat. When hot, add the cumin seeds and stir until they darken a few shades. Add the onion and sauté until translucent, about 5 minutes. Stir in the chilies and sauté for another minute. Stir in the fresh herbs and salt and cook for another minute. Remove from heat and let cool. For the dough, heat the milk and water together in a small saucepan over low heat until lukewarm. Pour into a large bowl and mix in the yeast and sugar until dissolved. Set aside for 15 to 20 minutes until frothy. Then stir in the oil and salt. Gradually stir in the flour and herbs until a dough is formed. Turn the dough out onto a lightly floured board and knead for about 15 to 17 minutes until the dough is soft and smooth and not sticky. Add more flour during the kneading process as needed. Shape the dough into a round and transfer to a greased bowl, turning the dough to coat with the oil. Cover the bowl with a clean kitchen towel and let sit in a warm space until doubled in volume. This should take about 1 to 1 1/2 hours, depending on how warm it is in the kitchen. Punch the dough down to deflate. Transfer the dough again to a lightly floured bowl and gently knead for another 7 minutes to help work out any air bubbles that have formed. Shape the dough into a loaf and transfer to a greased 9 × 5 inch loaf pan. Cover the pan with the kitchen towel and let sit to rise in a warm place for another hour. Preheat an oven to 375°. Brush the top of the loaf with milk and sprinkle with some nigella seeds if desired. Bake for 30 to 40 minutes until the bread is golden on top and it sounds hollow when tapped. Let the loaf sit in the pan for 5 minutes. Gently run a knife along the edges of the bread and carefully transfer to a wire rack to cool completely before slicing and serving. Makes 1 standard size loaf

Other breads you may enjoy from my kitchen:
Kalamata Olive Bread with Sun-Dried Tomatoes
Irish Soda Bread
Chocolate Quinoa Ricotta Bread
Jalapeño Spoon Bread

On the top of the reading stack: The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day

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Raw Cocoa Gingerbread Brownies

The popularity of raw treats these days doesn't just owe to the wholesome nourishment provided by raw healthy ingredients or to the simplicity of making goodies without having to cook. The fact is that raw treats are every bit as delicious — or even more so — than the baked delights we grew up with. It's quite amazing what you can do without flour, eggs, milk or a stove or oven.

Take these raw cocoa brownies for example … so rich, fudgy and attractive that no one would ever guess that they didn't come out of a bakery. Or that they're packed with protein and fiber. These no-cook brownies with warming spicy undertones of fresh ginger and cinnamon topped with a sweet maple syrup and nutty pecan smothering of goodness are every bit as decadent tasting as sugar-laden treats from a bakery, but without the guilt.

Still they are very rich, and just one square will suffice most diners although the urge to eat more than one will be hard to resist!

Note: Coconut butter is a smooth spread made from the flesh of coconuts, thicker and more coconut-tasting than coconut oil. You can make it yourself at home if you have the time and patience, but it is readily available in natural food stores and large grocers where you may find it under the name of coconut manna.

Raw Cocoa Gingerbread Brownies

Recipe by Lisa Turner Published on October 20, 2015 Rich fudgy cocoa no-cook brownies with warming undertones of fresh ginger and cinnamon — you won't believe that these are raw and packed with protein Print this recipe Brownies: 1 cup raw almonds 3/4 cup dried dates, pitted and roughly chopped 1/2 cup raisins or pitted prunes 1/4 cup cocoa powder 2/3 cup pecans, roughly chopped 1 teaspoon vanilla 1/2 teaspoon sea salt 2 1/2 teaspoons fresh ginger, minced or grated 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon Ingredients: 1/4 cup warm water 1/4 cup coconut sugar 1/4 cup maple syrup, honey or agave syrup 1 teaspoon vanilla 1/2 cup melted coconut butter 1/2 cup melted coconut oil 1/3 cup cocoa powder Ingredients: 1/2 cup pecans 2 tablespoons maple syrup 2 tablespoons coconut sugar 2/3 teaspoon ground cinnamon Instructions: For the brownies, grind the almonds in a food processor until they are reduced to a flour. Add the dates and raisins or prunes and process until well combined. Add the cocoa, pecans, vanilla, salt, fresh and ground ginger, and cinnamon. Process again until everything is thoroughly mixed. Line a 8 × 8 inch baking pan with parchment paper. Transfer the mixture to the pan and press down firmly. For the frosting, combine the water, coconut sugar, maple syrup, honey or agave, vanilla, coconut butter and coconut oil in a blender. Blend until smooth. Add the cocoa and blend again. Spread the frosting over the bottom layer of the brownies and chill until set — 4 to 6 hours. To make the topping before serving, combine the pecans, maple syrup, coconut sugar and cinnamon. To serve, cut the brownies into small squares and top with some of the pecans. Makes 16 2-inch brownies

Other raw treats to enjoy from Lisa's Kitchen:
Raw Avocado Coconut Nanaimo Bars
Raw Peanut Butter Truffles
Raw Peanut Butter Cocoa Maple Squares
Raw Peanut Butter Fudge

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Kidney Bean Pumpkin Chili

When it is cold outside, there is nothing better than a spicy chili to warm up and nourish a soul. It also happens to be pumpkin season and I always make sure I have some fresh ones on hand when they are available to roast and enjoy. Not only are the seeds a delicious autumn treat when roasted in the oven, I bag some of the purée and freeze it so that I have some on hand for the remainder of the year. And I've still got a few more small pie size pumpkins waiting around for my attention because fresh roasted pumpkin is always tastier than canned purée.

Before sending most of the pumpkin purée to the freezer for another day, I used some in a pumpkin chili with plump red kidney beans, succulent mushrooms and tangy tomatoes, all finished off with a bit of lime juice and a splash of balsamic vinegar. Simple, but colorful, warming and hearty, the pumpkin really adds a depth of flavor to the chili making it rich and delicious.

Kidney Bean Pumpkin Chili

Recipe by Lisa Turner Published on October 16, 2015 A simple, rich, hearty and warming red kidney bean and vegetable chili cooked with pumpkin purée and finished with a splash of balsamic Print this recipe Ingredients: 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 onion, chopped 1 large carrot, chopped 2 cloves garlic, minced or crushed 2 jalapeños, seeded and finely chopped 1 cup white mushrooms, chopped 1 red bell pepper, seeded and chopped 1/2 tablespoon tamari (soy) sauce 2 tablespoons chili powder 1 1/2 teaspoons ground cumin 2 large tomatoes, finely chopped 1 3/4 cups unsweetened pumpkin purée 2 cups vegetable stock or water juice from 1 lime (2 tablespoons) 1 teaspoon balsamic vinegar 1 1/2 teaspoons sea salt, or to taste Instructions: Rinse the kidney beans and soak for 8 hours or overnight in several inches of water. 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 1 hour or until the beans are tender. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion and carrot and sauté for 5 to 7 minutes to soften. Toss in the garlic, jalapeños and mushrooms and stir for 5 minutes. Now add the red pepper, tamari, chili powder and cumin. Stir for another minute. Add the tomatoes, pumpkin purée, stock or water, and the cooked beans. Bring to a boil, reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in the lime juice, vinegar and salt, and taste for seasoning. Serve hot garnished with avocado cilantro cream, sour cream, fresh chopped cilantro or jalapeño rounds. Makes 6 servings

This is my contribution to No Croutons Required this month. It's Jac's turn to host and I figure a chili qualifies as a soup.

Other chili recipes to enjoy from Lisa's Vegetarian Kitchen:
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Black Bean and Quinoa Chili Casserole
Spicy Portobello Mushroom Chili

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Baked Mini Vegetable Chickpea Samosas

I've introduced many diners to Indian food and I've always found that one of the best ways to initiate those unfamiliar with Indian cuisine is to offer up some appetizers.

Of all Indian appetizers, samosas are possibly the most popular. Fried savory pastries stuffed with a spicy vegetable filling, or sometimes a meat filling, samosas can be found on the menu in every North Indian restaurant. A combination of potatoes, cauliflower, carrots or green peas is often the favorite choice for the filling. Typically served as an appetizer along with coriander or tamarind chutneys, samosas can also make for a fine small entrée.

It's actually been quite a number of years since I've gone to the trouble of making homemade samosas, but I wanted to indulge one of my frequent cravings for Indian appetizers with a baked version. I admit to enjoying many restaurant samosas, but I'm less inclined to want to eat greasy foods than I used to be. I'm also less inclined to eat large portions before dinner too, and many of the restaurant samosas are a bit more samosa than I want before dinner. I'm a fan of little bites — they're a great way to serve an appetizer without stuffing your diners before the main entrée.

So coming up with baked mini samosas was just the way to satisfy both my appetite and my interest in experimenting in the kitchen. I consider potatoes and green peas to be the classic vegetable ingredients for a samosa stuffing, but I filled out this combination with some diced carrot and plump tender chickpeas in addition to the Indian spices. Served with a classic restaurant-style tamarind chutney, these were a big hit.

These did take a while to make, I admit. The filling is a snap and the dough is easy to work with, but it's a bit of a fussy process to shape the samosas. But the process becomes faster with a little practice, and by the end of the batch the samosa were flying on to the baking sheet. The effort was worth every bite.

Baked Mini Vegetable Chickpea Samosas

Recipe by Lisa Turner Cuisine: Indian Published on October 13, 2015 Homemade baked mini samosas with a spicy potato, pea and chickpea filling Print this recipe Pastry: 1/3 cup unbleached all-purpose flour 2/3 cup spelt flour (or all-purpose) 1 tablespoon semolina flour 1 tablespoon cornstarch 1/4 teaspoon baking soda 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1/4 teaspoon ground black pepper 1 tablespoon olive oil 1/3 cup cold water flour for rolling and dusting Filling: 1 tablespoon olive oil 1 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1 to 2 cloves garlic, minced 1-inch piece ginger, grated or minced 2 red chilies, seeded and finely chopped 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon garam masala 1/2 teaspoon chat masala 1/4 teaspoon cayenne 1/4 teaspoon asafetida 1 small tomato, seeded and finely chopped 1 teaspoon lemon juice 1 medium carrot, diced 2/3 cup fresh or frozen peas 1 cup cooked chickpeas (1/3 cup dried) 2 medium potatoes, roasted or boiled until just tender and diced 1 teaspoon sea salt, or to taste 2 tablespoons fresh cilantro, finely chopped Instructions: To make the pastry, whisk together the flours, cornstarch, baking soda, cumin, salt and pepper in a medium bowl. Rub the olive oil into the mixture with your hands. Gradually add the water to the flour mixture, mixing it in with a fork until a dough forms. Add more water if necessary. Knead for a minute or two until a soft dough is formed. Shape into a ball, brush with a bit of olive oil, and cover in plastic wrap. Let rest for 30 to 60 minutes. To make the filling, heat the oil over medium heat in a large non-stick skillet. When hot, add the cumin and fennel seeds and stir for a minute or until the seeds have darkened a few shades and become fragrant. Toss in the garlic, ginger and chilies and fry, stirring often, for another minute or two. Stir in the turmeric, coriander, garam masala, chat masala, cayenne and asafetida, and cook for another minute. Add the tomato and lemon juice and cook for another few minutes. Stir in the carrot and peas and cook for another 5 minutes. Stir in the chickpeas, potato and salt and cook, stirring often, for another 5 minutes. Finally, stir in the cilantro, remove from the heat, and let cool to room temperature. Line a baking sheet with parchment paper. Pour some water into a small bowl. Gently knead the dough a few times and then divide the dough into 8 small balls. Make sure to keep the dough balls covered while you work with each one. On a lightly floured board, roll out a round into a 6-inch oval shape. Cut the oval into half circles. Fold a half circle into a cone shape, moisten the edges of the cone with a dab of water, and gently press the edges together. Scoop 1 tablespoon of the filling into the cone, taking care not to overstuff the pastry, and fold the top over. Moisten the edges with a dab of water and lightly pinchi the edges together. Transfer each piece of stuffed dough onto the prepared pan. Keep the unbaked samosas covered with a clean kitchen towel so the pastry does not dry out. Bake the samosas in a preheated 375° oven for 20 to 25 minutes until golden. Serve with your favorite chutney. Wrap leftovers in foil and reheat in a 300° oven for 10 minutes. Makes 16 mini samosas

Variations on a theme:
Indian-Style Samosa Potpie
Vegetarian Samosa Cakes with Tamarind Chutney
Samosa-Style Stuffed Baked Potatoes

On the top of the reading stack: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen

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Essentially Raw Pumpkin Bites

Every autumn when pumpkins are in season, I make sure to make a few trips to purchase some small pie pumpkins and roast them so I have pumpkin purée all year long. I keep 1 cup quantities in the freezer in small sealed bags that I can simply thaw before I want to use purée in a recipe. The small pie pumpkins have a sweeter flavor and retain less moisture than large pumpkins that are really more for decorative purposes around Halloween than for cooking or baking. And don't forget to harvest those pumpkin seeds — when roasted they are a wonderful salty yet healthy treat.

And on the subject of treats, as pumpkin happens to be in abundance, a fair amount of it is used in my kitchen even before freezing it. Healthy treats containing nuts and dried fruit are pretty much a staple in my kitchen and here I've topped a chocolaty base of naturally sweet dates and prunes with a topping of protein rich cashews, pumpkin purée, a small amount of maple syrup and aromatic spicing. These squares are surprisingly reminiscent of a layer cake or an upside down cheesecake as the top layer has the crunch while the bottom layer is moister with that melt-in-your-mouth element. No baking is required either, just a bit of patience with the food processor.

Essentially Raw Pumpkin Bites

Recipe by Lisa Turner Published on October 9, 2015 No-bake pumpkin and cashew squares on a rich chocolaty cocoa and date base Print this recipe Bottom layer: 2/3 cup pitted dates, roughly chopped 1/3 cup pitted prunes, roughly chopped 1 heaping tablespoon cocoa powder 2 teaspoons vanilla 1 tablespoon almond milk 1 1/2 tablespoons coconut butter, melted Top layer: 1 1/2 cups raw cashews, soaked in warm water for 1 hour and drained 1/3 cup maple syrup 1/3 cup unsweetened pumpkin purée 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground allspice Instructions: Line a standard 9-inch loaf pan with parchment paper so that there is an overlap over the sides of the pan. In a food processor, pulse together all of the ingredients for the bottom layer until it all comes together. Transfer to the prepared pan and spread evenly. Let this mixture chill in the freezer while preparing the top layer. Wipe the bowl of the food processor clean and then pulse together of the ingredients for the top layer until smooth. Spread this mixture evenly over the bottom layer and return to the freezer. Freeze for at least 2 to 4 hours. When ready to serve, cut into small squares and let sit for about 10 minutes for before serving. Store any leftovers in a sealed container in the freezer. Makes about 20 small squares

Other vegan treats to try from Lisa's Kitchen:
Raw Peanut Butter Chocolate Nut Squares
Raw Peanut Butter Cocoa Maple Squares
Mini Tahini Cups with a Creamy Coffee Date Filling
No-Bake Coconut Oil Fudge

On the top of the reading stack: The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day

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Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Much like popular Italian baked pasta dishes such as cannelloni or lasagna, this vegan Mexican baked tortilla dish is wonderfully rich despite the total absence of meat and dairy. There is only one drawback to this meal — it's so absurdly delicious and wholesome that it presents a challenge to the cook to come up with something that has as much flair and finesse for the next dinner. Thankfully there were leftovers.

Honestly, these must be the best enchiladas I have ever made and enjoyed. If you fancy meat or cheesy dishes, you won't miss either here even though these are completely vegan. And quite filling too. A spiced filling of black beans, sweet potato, brown rice, spinach and black olives are wrapped in corn tortillas and baked in a thick, rich and zesty homemade tomato sauce. Topped with a colorful creamy avocado and cilantro cream sauce with fresh lime juice that is drizzled on just before serving, this is a complete meal. Everything you need to nourish is included and these enchiladas are an ideal choice if you happen to be entertaining guests.

The enchilada sauce can be made the day before and the sweet potato roasted ahead of time as well so that everything comes together with ease when it's time to prepare dinner.

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out Cuisine: Mexican Published on October 6, 2015 Black beans, sweet potato, brown rice, spinach and black olives wrapped in corn tortillas and baked in a thick, rich and zesty homemade tomato sauce Print this recipe Enchilada sauce: 2 tablespoons olive oil 1 shallot, finely chopped 1 clove garlic, finely chopped 1 red chili, seeded and finely chopped (or a pinch of cayenne) 2 tablespoons chickpea flour (besan) or unbleached white flour 3 to 4 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon paprika 1/3 cup nutritional yeast 2 medium tomatoes, finely chopped 2/3 cup tomato paste 1 1/2 cups vegetable stock 1/2 to 1 teaspoon sea salt, or to taste Enchiladas: 1 large sweet potato (about 2 1/2 cups), scrubbed 1 tablespoon olive oil 1 small red onion, chopped 2 cloves garlic, minced 1 jalapeño, seeded and finely chopped 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 red bell pepper, seeded and chopped 2 cups cooked black beans (2/3 cup dried or 1 19 oz can) 1/2 cup cooked brown rice 2 large handfuls of spinach, roughly chopped 1/3 cup black olives, pitted and roughly chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste 6 6-inch corn or flour tortillas Avocado cream sauce: 1/2 cup fresh cilantro, trimmed 1 medium avocado 3 tablespoons water, or as needed juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt Instructions: To make the enchilada sauce, heat the oil in a medium saucepan over medium heat. When hot, toss in the shallot, garlic and chili if using and sauté for a few minutes. Stir in the flour until the vegetables are coated. Now stir in the chili powder, cumin, paprika and cayenne if using. Stir for another minute. Add the nutritional yeast and fresh tomato, whisk the mixture, and simmer a few minutes. Stir in the tomato paste, stock and salt. Simmer for another 5 minutes or until thickened. Add a bit more stock if the sauce is too thick. It should be creamy and thick, but not watery. Set aside until it's time to assemble the enchiladas. To boil the sweet potato, peel and cut into small pieces and boil in enough water to cover until fork tender — about 5 to 7 minutes. Or to roast the sweet potato, preheat an oven to 400°, pierce the potato a few times with a fork, and bake until fork tender — about 30 minutes. Let cool, remove the skin, and chop into small pieces. To make the enchilada filling, heat the oil in a large skillet over medium heat. When hot, add the onion and sauté for 5 minutes. Add the garlic and jalapeño and continue to saute for another few minutes. Stir in the chili powder and cumin. Now add the red pepper, sweet potato, black beans and rice and stir well to combine. Add the spinach, a small handful at a time, and cook over medium-high heat until the spinach is wilted. Remove the mixture from the heat and stir in the olives, 1/2 cup of the enchilada sauce, lime juice and salt. Preheat an oven to 350°. To assemble the enchiladas, grease a large 9 x 13 baking dish with olive oil. Spread about 1 cup of the enchilada sauce over the bottom of the dish. Scoop about 3/4 cup of the filling onto each tortilla, wrap, and place seam-side down into the dish. Top with any remaining filling and the rest of the sauce. Bake for 20 to 25 minutes until the sauce has thickened and is a deep red colour. While the enchiladas are baking, prepare the avocado cream sauce. In a small food processor or blender, mince the cilantro. Add the avocado, water, lime juice and salt. Process until well combined and creamy, adding more water as necessary. To serve, individually plate the enchiladas and drizzle each with avocado cream sauce. Makes 6 servings

This is my contribution to My Legume Love Affair, a monthly event started by Susan of The Well Seasoned Cook and now administered by me. I am also hosting this month. I'm also sharing this with Jacqueline's weekly Meat Free Mondays event.

Other Mexican-style dishes to enjoy from Lisa's Vegetarian Kitchen:
Cornmeal-Crusted Kidney Bean and Black Bean Chili
Refried Beans with Pumpkin
Mexican-Style Mung Bean Tostadas
Pinto Bean and Avocado Burritos

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Spiced Teff Cakes with Sun-Dried Tomatoes

With my recent forays into Ethiopian cooking, I've become interested again in revisiting teff for the first time in many years.

Teff has been the staple grain of Ethiopian cooking for thousands of years but is relatively unknown to the rest of the world except through the sourdoughed teff flour flat bread called "injera" that is served in every Ethiopian restaurant. But it is available in larger grocers and in health food stores from brands such as Bob's Red Mill. And its obscurity certainly doesn't hide its unique qualities. So very tiny that its name actually translates as "lost", it has a rich brown color and a much more robust earthy and nutty flavor than any other grain. And it's a nutritional gluten-free powerhouse of protein, calcium, iron and fiber.

Teff has a thick, chewy and gritty polenta-like consistency when cooked up and makes for a distinctive — and healthy — breakfast porridge. But on the dinner table, its robust flavor makes it less a platform for seasonings and vegetables than other grains and more of the starring flavor. So teff is a perfect vehicle for making savory cakes like the kind I like so much. Combined with Ethiopian spices, chilies, sun-dried tomatoes and a raw cashew paste, this thick cooked grain molds into burger-size patties that can be baked or fried for a bold tasting side dish that might just turn out instead to hog the spotlight on your dinner table.

Spiced Teff Cakes with Sun-Dried Tomatoes

Recipe by Lisa Turner Cuisine: Ethiopian Published on October 3, 2015 Hearty spiced savory cakes made with Ethiopian teff and berbere spice — serve baked or fried for a unique, nourishing and robust flavored dinner side Print this recipe Cakes: 3 1/4 cup water or vegetable stock 2/3 cup nutritional yeast, divided 1/2 teaspoon turmeric 1 to 2 cloves garlic, minced and divided 1 cup whole grain teff 1/2 to 2/3 cup red onion, diced 1 to 2 jalapeños, seeded and finely chopped 6 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped Cashew paste: 3 tablespoons flax seed 1/3 cup raw cashews, soaked in hot water for 1 hour and drained 1/4 cup almond or hemp milk, or more as needed 2 tablespoons coconut oil 1 tablespoon berbere spice 2 teaspoons ground cumin 1/2 to 1 tablespoon paprika, to taste 1 1/2 teaspoons sea salt Instructions: In a large heavy-bottomed saucepan, bring the water or stock, 1/3 cup of the nutritional yeast, turmeric and half of the garlic to a boil. Slowly pour the teff into the water, whisking. Reduce the heat to low and cook uncovered, stirring frequently and scrapping the bottom of the pan to ensure the teff doesn't stick, for about 25 minutes until the liquid is absorbed. Remove from the heat and set aside for 5 minutes. While the teff is cooking, make up the paste. In a small blender or food processor, grind the flax seed. Then add the the cashews, almond or hemp milk, coconut oil, berbere, cumin, paprika and salt. Process until a thick paste is formed. Add a little more almond or hemp milk if it is too thick to blend. Transfer the cooked teff to a large bowl. Stir in the remaining nutritional yeast, garlic, red onion, jalapeños, sun-dried tomatoes and cashew paste. Mix until well combined. Let cool to room temperature, then cover and refrigerate for at least 5 hours or preferably overnight. Shape the mixture into 2-inch patties. If the mixture seems to moist, stir in a few tablespoons of chickpea flour. To fry the cakes, heat a few tablespoons of oil in a large skillet over medium-high heat. When hot, add a few of the cakes to the pan, taking care not to overcrowd the pan. Fry for about 5 minutes until golden brown then flip and fry for another 4 minutes. Drain on paper towels and repeat until all the cakes are cooked. To bake the cakes, line a baking sheet with parchment paper and preheat an oven to 375°. Place the cakes on the prepared sheet and bake for about 20 minutes until the cakes begin to brown. Carefully flip and bake for another 15 to 20 minutes until golden brown on both sides. Remove from the oven and let sit for another 10 minutes before serving. Makes 10 2-inch cakes

Other patties and burgers to enjoy from Lisa's Vegetarian Kitchen:
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa
Chickpea Patties Smothered in Vegetable Gravy
Nigerian Black-Eyed Pea Patties with Pilipili Sauce

On the top of the reading stack: The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day

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