Jamaican-Style Jerk Chili with Chickpeas and Quinoa

As far as I am concerned, a cook can never have enough ideas for a hearty chili, especially during the frigid winter months. It's a nice change from soup and just as warming, especially when you add some heat and aromatic spices … in this case, Jamaican jerk-style heat and spices. This is a perfectly balanced bowl of goodness that includes not only legumes, but also protein-rich nutty quinoa along with mushrooms, red pepper and zesty tomato. In addition, it is topped with chunks of fresh creamy avocado to cool the palate.

This is a variation on my classic version of jerk chickpeas.

Jamaican-Style Jerk Chili with Chickpeas and Quinoa

Recipe by Lisa Turner Cuisine: Jamaican Published on December 28, 2015 Thick, hearty and warming chickpea chili seasoned with zesty and aromatic Jamaican jerk spices and seasonings Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1/2 oz (14 g) dried mushrooms, soaked in 1 cup hot water for 30 minutes 2 tablespoons coconut oil 1 small onion, diced 1-inch fresh ginger, minced or grated 2 cloves garlic, minced or crushed 2 to 3 red chilies, seeded and finely chopped 1 tablespoon chili powder 1 1/2 teaspoons dried thyme 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg or mace 3 medium tomatoes, diced 2/3 cup dried quinoa, rinsed 2 1/2 cups vegetable stock 1/2 tablespoon maple syrup or honey 2 tablespoons tamari (soy) sauce 1 red bell pepper, seeded and chopped juice from 2 limes (4 tablespoons) 1/4 cup fresh parsley, chopped sea salt and fresh cracked black pepper to taste 1 avocado 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 for 1 hour or until tender. Drain and set aside. Meanwhile, soak the dried mushrooms in 1 cup of hot water for 30 minutes. Heat the coconut oil in a large saucepan over medium heat. When hot, add the onion to the pan and sauté for 5 minutes until translucent. Add the ginger, garlic and chilies to the pan and sauté for another few minutes. Stir in the chili powder, thyme, cinnamon, cumin, allspice, cloves and nutmeg or mace, and stir for another minute. Now add the tomatoes to the pan and cook for another 5 minutes, stirring often. Stir in the quinoa, cooked chickpeas, the mushrooms along with their soaking water, vegetable stock, maple syrup or honey, and tamari. Bring to a boil, stir in the red pepper, reduce the heat to medium-low, and cover. Simmer, stirring occasionally, for 20 to 25 minutes. Add more water if necessary. Stir in the lime juice, parsley, sea salt and black pepper, and taste for seasoning. Serve hot, garnished with wedges of avocado if desired. Makes 6 servings

Other chili recipes to enjoy that are sure to warm you up:
Kidney Bean Pumpkin Chili
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Peanut and Cashew Pinto Chili with Corn and Avocado Salsa

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Stove-Top Baked Beans with Apple and Sun-Dried Tomatoes

These are not your average baked beans. In fact, I suppose that these are technically not "baked beans" at all as they are made entirely on the stove-top — with the nice effect of taking less time — but they have the same rich and comforting flavor as those more traditionally simmered in the oven. In fact, they have an even richer flavor with the addition of sun-dried tomatoes, apple and dried cranberries. For a special twist, I used pinto beans and included herbs and a dash of liquid smoke too.

Deep flavored with hints of sweetness and smokiness, this modern take on an old classic pairs really well with a side of rice and a lightly dressed leafy geen salad.

Stove-Top Baked Beans with Apple and Sun-Dried Tomatoes

Recipe by Lisa Turner Published on December 19, 2015 Simple stove-top "baked beans" with the rich, comforting flavor of classic baked beans and updated with the addition of sun-dried tomatoes, apples and cranberries Print this recipe Ingredients: 1 cup dried pinto beans (3 cups cooked or 2 14 oz cans) 4 sun-dried tomatoes 1 large apple, peeled, seeded and finely chopped 1 jalapeño, seeded and finely chopped 2 medium tomatoes, diced 4 teaspoons Dijon mustard 1 tablespoon molasses 1 tablespoon maple syrup 2 tablespoons apple cider vinegar 1 teaspoon paprika 1 teaspoon fresh rosemary, finely chopped (or 1/4 teaspoon dried) 1 teaspoon fresh thyme, finely chopped (or 1/4 teaspoon dried) 1/4 teaspoon liquid smoke 1/3 cup dried cranberries 1 teaspoon sea salt 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 medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes or until the beans are tender. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in 1 cup of hot water for 30 minutes. Drain, reserving the soaking water, and chop. In a large saucepan, combine the sun-dried tomatoes along with their soaking water, apple, jalapeño, diced tomatoes, mustard, molasses, maple syrup, apple cider vinegar, paprika, rosemary, thyme, liquid smoke, cranberries and pinto beans. Bring to a gentle boil and then cover and simmer until the mixture thickens. This should take about 20 to 30 minutes. Stir in the salt and black pepper and garnish with a little more maple syrup if desired. Makes 4 to 6 servings

Other pinto bean recipes to enjoy from Lisa's Kitchen:
Refried Beans with Sun-Dried Tomatoes
Peanut and Cashew Pinto Chili with Corn and Avocado Salsa
Gingered Carrot and Pinto Bean Soup
Southern-Style Pinto Beans with Rice and Fried Eggplant

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Sun-Dried Tomato Pizza with Olives and Cashew Cheese

I think it safe to assume that pretty much everyone enjoys pizza once in a while. And there is nothing quite like making your own at home. This one is vegan, but I assure you, the cheese won't be missed. I did not resort to soy-based cheese either, because frankly I find that that stuff tastes like rubber. Instead, I went with a cashew mixture that included nutritional yeast for the cheesy flavor. It's a wonderful treat to make on a weekend when you have time to fuss around a bit more than usual.

This is one loaded-up pizza with tons of texture and flavor and protein too. Tangy tomatoes, deeply flavored Kalamata olives and succulent mushrooms all come together here sprinkled with some fresh oregano for a real crowd-pleaser.

I highly recommend making your own dough too. It really doesn't take to long to make and is not nearly as bready as store-bought ones.

Sun-Dried Tomato Pizza with Olives and Cashew Cheese

Recipe by Lisa Turner Cuisine: Italian Published on December 15, 2015 Homemade vegan crusty pizza with tomatoes, mushrooms, olives and a simple cashew cheese sauce Print this recipe Pizza dough: 1 tablespoon coconut or white sugar 1 cup warm water 14 oz (8 g) package of yeast 3 cups all-purpose spelt or white flour + more for dusting 1/2 teaspoon sea salt 1 tablespoon curry powder (optional) 1/4 cup olive oil + more for brushing Cashew cheese: 3/4 cup raw cashews 1 2/3 cup water 2 tablespoons nutritional yeast 1 teaspoon sea salt Toppings: 12 sun-dried tomatoes 8 oz (225 g) button mushroom, sliced 1 to 2 shallots, minced 3 tablespoons balsamic vinegar 2 tablespoons olive oil fresh cracked black pepper to taste 1 small tomato, puréed 1 to 2 jalapeños, sliced into rounds and seeded 6 to 8 cherry tomatoes, halved 1/3 cup Kalamata olives, pitted and sliced small handful of fresh oregano leaves, chopped Instructions: Start by making the pizza dough. In a small bowl, dissolve the sugar in the warm water. Make sure it's not too hot but not too cold either. Sprinkle in the yeast and stir gently for 1 minute until it dissolves. If the yeast clumps, start over again. Let sit for about 5 minutes until the mixture is smooth and beige colored and bubbles form on the surface. In a large mixing bowl, combine the flour, salt and curry powder if using. Stir well to combine and make a well in the center of the mixture. Pour in the yeast mixture and olive oil. Mix the ingredients together beginning in the center of the bowl and incorporaing the flour from the sides of the bowl. Continue until a soft dough is formed. Turn the dough out onto a lightly floured board and dust your hands with flour. Knead the dough for about 15 minutes, adding more flour as needed so the dough is not sticky, but smooth and elastic. Grease a bowl with some oil. Transfer the kneaded dough to the bowl and brush with some more olive oil. Cover with plastic wrap and let the dough rise in a warm place for 1 1/2 hours until doubled in size. While the dough is resting, prepare the cashew cheese. Soak the cashews in hot water for 1 to 2 hours, then drain and trasfer to a small food processor or blender. Add the remaining ingredients and blend until smooth, adding a bit more water if it is too thick. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Marinate the mushrooms and shallots in the balsamic vinegar, olive oil and black pepper for 20 minutes. In a skillet, heat a few teaspoons of olive oil over medium-high heat. Add the mushroom mixture and fry until the mushrooms begin to brown and soften. Toss in the jalapeños and stir for another few minutes. Set aside. Brush a 12-inch vented pizza pan with olive oil and preheat an oven to 400°. Punch down the pizza dough and divide it into two portions. If making only one pizza, wrap the other part in plastic wrap and freeze for future use. Lightly flour a large cutting board and roll out into a round about 1/4 inch thick, leaving the edges slightly thicker. Add flour as needed to prevent from sticking. Pick up the dough and turn it several times to stretch. Transfer to the prepared pan, forming a ridge around the edges of the pan. Prick the dough lightly with a fork. Spread the puréed tomato over the dough and bake for 5 minutes. Remove from the oven, raise the oven temperature to 500°, and raise the oven rack to the second-from-top position. Top the pizza with the cashew cheese, sun-dried tomatoes, cherry tomatoes, mushroom mixture and olives. Brush the edges of the dough with a little more olive oil and bake for 15 minutes until the edges are slightly browned. Remove from heat and garnish with fresh oregano leaves. Let the pizza cool slightly, then transfer to a cutting board, slice, and serve. Makes 4 to 8 servings

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

Other pizza recipes from Lisa's Vegetarian Kitchen to enjoy:
Homemade Olive Tapenade Pizza
Paneer Tikka Pizza on Naan Bread
Spicy Homemade Hummus Pizza
Mushroom Polenta Pizza

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Raw Peanut and Coconut Butter Fudge

This raw fudge is healthy enough to enjoy for a quick bite or two for breakfast on the run or as a snack whenever the need for a boost of energy hits.

Raw protein treats seem to be an obsession of mine. Often composed of a combination of nuts and dried fruits and some natural sweetener, they are perfect for this savory girl and usually vegan too. And treats don't have to be decadent while tasting like they are at the same time. Take this fudge for example … creamy and rich with only a small amount of maple syrup added for sweetness. And with only four ingredients, the clean-up will take longer than the preparation.

A good dose of nutty protein is to be had in just a few small nibbles, and with coconut butter included too you'll want to have these on hand when an energy boost is needed. Peanut butter is a favorite of mine, but use whatever nut butter you may have on hand, such as cashew or almond butter. After set in the freezer, these keep well in a sealed container in the refrigerator for a good few days if they last that long. Despite the temptation to eat more than necessary, really only a small square is required to satisfy any cravings.

Raw Peanut and Coconut Butter Fudge

Recipe by Lisa Turner Published on December 11, 2015 A simple, creamy and rich raw nut butter fudge that is healthy enough to enjoy for a quick bite or two for breakfast on the run or as a snack whenever the need for a boost of energy hits Print this recipe Ingredients: 3/4 cup natural peanut butter (I used crunchy) 3/4 cup coconut butter 2 tablespoons maple syrup 1 teaspoon vanilla extract Instructions: Line a 9-inch loaf pan with parchment paper, taking care to leave some paper hanging over the edges of the pan. In a small saucepan, combine the peanut butter, coconut butter, maple syrup and vanilla. Stir over low heat until the mixture is creamy. Transfer to the prepared pan and spread evenly. Put the fudge into the freezer until set, about 30 to 60 minutes. Before serving, let the pan sit out at room temperature for about 15 minutes to soften. Lift the fudge out of the pan using the edges of the parchment paper and transfer to a cutting board. Cut into small squares with a sharp knife and serve. Refrigerate any remaining portions. Makes about 16 small squares

More vegan treats to enjoy:
Raw Peanut Butter Cocoa Maple Squares
Raw Avocado Coconut Nanaimo Bars
Raw Peanut Butter Chocolate Nut Squares
Raw Peanut Butter Truffles

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No Croutons Required - Festive Photos for December 2015

It's a tiring time of year, so Jac and I are late with the announcement for NCR. I'm hosting again this month and as is tradition with our event, we are asking for festive photos for December instead of our usual vegetarian soup and salad requests. This can be anything that is festive, including vegetarian friendly food, decorations, landscapes or anything that inspires your mood for this time of year.

It's easy to participate. Simply add your photo using the linky tool at the bottom of this post. One entry per blogger please. Link back to this announcement, Lisa's Kitchen and also Jacqueline's blog.

The roundup will be posted shortly after the deadline for entries. We look forward to your inspired creations.

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Curried Black-Eyed Peas with Mushrooms and Coconut Milk

This is an easy weekday black-eyed pea dish that is mildly spiced. The creamy coconut milk goes so well with earthy black-eyed peas and tones down the heat of the spices. There is really no bean quite like black-eyed peas, and this recipe was the result of a sudden craving for them. The ingredient list might seem a bit long, but really this comes together in hardly any time at all. Mushrooms are always a favorite in my kitchen, so this dish highlights the goodness of succulent mushrooms combined with the beans, spices, tomatoes and coconut milk. Be sure to add this recipe to your bucket list. You won't regret it.

Curried Black-Eyed Peas with Mushrooms and Coconut Milk

Recipe by Lisa Turner Cuisine: Indian Published on December 7, 2015 Simple and gently spiced black-eyed pea and mushroom curry simmered in a fragrant coconut milk and tomato sauce Print this recipe Ingredients: 1 cup dried black-eyed peas 2 1/2 cups water 1 cinnamon stick 3 tablespoons olive oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1 small red onion, diced 1 to 2 cloves garlic, crushed or minced 1-inch piece ginger, grated or minced 1 to 2 red or green chilies, seeded and finely chopped 8 oz (225 g) button mushrooms, sliced 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon paprika 1/4 to 1/2 teaspoon cayenne 1/2 teaspoon amchoor (dried mango) powder (optional) 2 small tomatoes, finely chopped 2/3 cup coconut milk 2 teaspoons sea salt, or to taste fresh ground black pepper, to taste 1/4 cup fresh parsley, chopped Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan. Cover with 2 1/2 cups of water and add the cinnamon stick. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are just tender. This should take about 30 minutes. Remove from heat and set aside. In a non-stick skillet, heat the oil over medium heat. When hot, add the cumin and mustard seeds and fry until the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan and sauté for about 5 minutes until softened. Next add the garlic, ginger and chilies and sauté for another few minutes. Turn the heat up to medium-high and add the mushrooms to the pan. Stir and fry until they begin to brown and wilt. Add the ground spices to the pan, stir for 30 seconds, and then pour in the tomatoes and coconut milk. Simmer for about 10 minutes, until thickened. Bring the beans to a boil again, and add the mushroom coconut mixture to the pan along with the salt. Reduce the heat to medium-low and simmer uncovered for another 20 minutes or until the beans are tender and the curry has thickened. Stir in the black pepper and fresh parsley. Serve hot with steaming fresh cooked white basmati rice. Makes 4 to 6 servings

More black-eyed pea dishes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Black-Eyed Pea Sambar
Black-Eyed Peas with Potatoes and Tamarind
Black-Eyed Pea Tomato Curry
Black-Eyed Peas with Mustard, Cumin and Curry Leaves

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Vegetarian Sweet Potato Wraps with Crispy Chickpeas

Wraps are always a favorite in my kitchen, and this time around I wrapped up some slightly spicy roasted sweet potatoes and chickpeas served along with a tangy tahini lemon sauce. They don't take very long to make at all. Once the chickpeas are boiled, everything gets tossed together with aromatic spices and then popped into the oven. The sauce is easily whipped up while the vegetables and chickpeas are roasting.

I admit that I didn't make my own flat breads this time around but purchased pitas from the store instead. I would however recommend making some homemade tortillas to go along with this scrumptious mixture of goodness. It is so good, you don't even need to serve in a wrap. If preferred, serve over a bed of salad greens or rice.

Vegetarian Sweet Potato Wraps with Crispy Chickpeas

Recipe by Lisa Turner Adapted from Minimalist Baker Published on December 3, 2015 Tender sweet potatoes roasted with chickpeas and aromatic spices, stuffed in a wrap and drizzled with a delicious tangy lemon and tahini sauce Print this recipe Sweet potatoes: 2 large sweet potatoes 1 tablespoon sesame oil 1 tablespoon fresh thyme (1 teaspoon dried) 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne 1/2 teaspoon sea salt Chickpeas: 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can) 1 tablespoon sesame oil 1 tablespon fresh thyme (1 teaspoon dried) 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/4 teaspoon ground cardamon 1/4 teaspoon ground cinnamon 1/2 teaspoon sea salt Lemon Tahini Sauce: 1/2 cup tahini 1/3 cup fresh lemon juice 2 cloves garlic, minced or crushed small handful of fresh chives, finely chopped 2 tablespoons nutritional yeast 2 1/2 tablespoons sesame oil water to thin as needed sea salt to taste   pita breads or tortillas for wrapping chopped fresh parsley for garnish (optional) Instructions: Rinse the chickpeas 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 1 hour or until tender. Drain and set aside. Meanwhile, line a baking sheet with parchment paper and preheat an oven to 400°. Scrub the sweet potatoes well and cut into bite-size pieces, leaving the skin on. Put the sweet potatoes in a bowl and toss with the sesame oil, thyme, cinnamon, cayenne and salt. Arrange evenly on the baking sheet, leaving room in the middle for the chickpeas. Transfer the cooked chickpeas to the same bowl used to toss the sweet potatoes. Add the sesame oil, thyme, cumin, coriander, paprika, cardamon, cinnamon and salt, and toss well to coat. Transfer the chickpeas to the baking sheet. Bake the sweet potatoes and chickpeas for 25 minutes, stirring the mixture after 15 minutes, until the potatoes are fork tender and the chickpeas are browned. Meanwhile, make the sauce by whisking together all of the ingredients in a medium bowl. To serve, top a pita or tortilla with a portion of the sweet potatoes and chickpeas. Drizzle with some sauce, sprinkle with some parsley if desired, wrap them up, and enjoy. Makes 4 to 6 wraps

Other wraps and sandwiches to enjoy from Lisa's Kitchen:
Chickpea Quinoa Vegetable Wraps
Mung Dal Chila Paneer Wraps
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto

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No Croutons Required - Late Autumn Edition

Welcome to the November 2015 edition of No Croutons Required, a monthly event featuring vegetarian soups and salads, alternately hosted by my dear friend Jacqueline of Tinned Tomatoes and myself. This month we have 9 dishes to share and given the time of year, squash certainly seemed to be a favourite. As always, a big thanks to all who submitted a recipe. Now onto the mouthwatering soups and salads.

Recipe: Coconut, Sweet Potato Soup and Ginger Soup with Pearl Barley

Chef: Lauren
Blog: Hole Food Family
Location: UK

First up we have this nourishing and hearty soup with creamy coconut milk, onion, celery, carrots, sweet potato, lentils and barley. Finished up with fresh coriander, this is certainly a superb way to get all warm and cozy. Everything you need for a balanced meal appears is this bowl of goodness.

Recipe: Pumpkin Soup

Chef: Kate
Blog: Gluten Free Alchemist
Location: UK

Pumpkin season always makes me happy and what better way to enjoy it than in a soup that is warming and comforting. Made with munchkin pumpkins that are roasted, with some homemade chili power, coriander, onion, garlic, carrots and celery, this beautiful bowl is garnished with roasted pumpkin seeds and some roasted pumpkin chunks after the soup has been pureed.

Recipe: Pumpkin, Almond and Quinoa Soup

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Australia

Now for another pumpkin soup and this one includes quinoa too for an extra burst of protein and goodness. Certainly this soup will help to cheer one up. Onion, garlic, celery, carrots, parsnip, capsicum, nutritional yeast, almond butter also make an appearance and this bowl is garnished with a drizzle of sriricha and fresh herbs. I could not resist this soup. Simply divine.

Recipe: Warming Butternut Squash and Root Vegetable Soup

Chef: Angela
Blog: Only Crumbs Remain
Location: UK

Squash soup just got fancier here served up in the hollowed squash along with some crusty bread. Along with the butternut squash, onion, turnip, potatoes, sweet potatoes and thyme are whizzed together for one healthy bowl of goodness. Yes, please.

Recipe: Carrot, Ginger and Butternut Squash Soup

Chef: Janice
Blog: Farmersgirl Kitchen
Location: UK

This lovely squash soup surely would make for a perfect lunch. Onions, carrots, fresh ginger, butternut squash and some milk if you please all shine here. Soup is a staple year round and when squash is in season, make it shine like it does in this bowl. Serve up with some nice crusty bread and you are all set.

Recipe: Minty Avocado, Watermelon and Feta Salad

Chef: Saswati
Blog: Potpourri
Location: India

Now it's time to serve up a refreshing salad. A fine way to tone down after indulgent holiday binges, watermelon, cucumber, avocado, tomato, red onion, feta cheese, fresh mint and pomegranate kernels are tossed with lime juice and olive oil. I'd enjoy this anytime of year.

Recipe: Turnip and Lentil Salad

Chef: The Veghog
Blog: The VegHog
Location: UK

Turnip is indeed an underappreciated vegetable, but it surely stands out here in this lovely salad with mixed salad leaves, carrots, puy lentils and pistachios all dressed up with onion, white wine vinegar, olive oil, black treacle and thyme. No eggs or croutons required.

Recipe: Butternut Squash, Chilli and Coconut Milk Soup

Chef: Elisabeth
Blog: Easy Peasy Foodie
Location: UK

Now for another gorgeous squash soup. This one includes onion, cubed butternut squash, garlic, chili flakes, ginger, creamy coconut milk and fresh coriander. The garnish of coriander, pumpkin seeds and sliced red chili really make this a special bowl that would be ideal to serve to guests, especially served with pumpkin seed and rye soda bread.

Recipe: Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Chef: Lisa
Blog: Lisa's Kitchen
Location: Ontario, Canada

My contribution this month is a flavourful and easy to prepare lentil salad with rye berries, tangy sun-dried tomatoes and marinated onion and herbs. Served over a bed of baby kale, a complete meal awaits, especially when served with homemade biscuits.

And that concludes the roundup for this month. Jacqueline will be hosting the December 2015 edition. Check her site for the announcement.

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