Chickpea Avocado Bites with Sun-Dried Tomatoes

I adore little bites and these filling little appetizers could surely be a meal without any other adornments — at least for me! I don't eat eggs any longer, but the creaminess and taste of this concoction could easily remind one of a deviled egg filling. In this case, I served this on crusty bread. Tart and tangy with a hint of heat, you really could just eat this by the spoonful. It's that good.

Chickpea Avocado Bites with Sun-Dried Tomatoes

Recipe by Lisa Turner Published on January 26, 2016 Creamy, tangy and tart chickpea and avocado "deviled eggs" Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 1/2 cup sun-dried tomatoes 2 shallots, finely chopped 4 teaspoons rice vinegar or white wine vinegar 2 tablespoons olive oil 2 teaspoons sriracha or other hot sauce 1 avocado, chopped 1 1/2 tablespoons nutritional yeast 2 teaspoon Dijon mustard 1/2 teaspoon sea salt, or to taste To serve: 1 baguette, cut into 1/2 inch slices fresh chopped chives paprika Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then ransfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover and simmer until tender — 1 to 1 1/2 hours. Drain and transfer to a food processor. Meanwhile, soak the sun-dried tomatoes in 1 cup of hot water for 30 to 60 minutes. Drain, reserving the soaking water, and chop. Add the sun-dried tomatoes, shallots, vinegar, olive oil, avocado, nutritional yeast, mustard and salt to the food processor. Process until smooth, adding some of the reserved sun-dried tomato soaking water as necessary. You want a smooth and creamy consistency. To serve, spoon some of the chickpea avocado mixture onto each piece of bread. Garnish with fresh chopped chives and a sprinkle of paprika. Serve and enjoy. Makes 15 to 18 appetizers

Other appetizers to enjoy from Lisa's Kitchen:
Baked Mini Vegetable Chickpea Samosas
Coleslaw Bites with Jalapeño Dip
Baked Quinoa Falafel Bites
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

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Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries

It has been a dark winter here in London Ontario, but this salad is pretty nonetheless and packed with lots of protein. So that might cheer you up. I know it's soup season really, but I was craving salad and this one has everything you need. Each bite is a taste experience. Included along with the nutty quinoa and buttery soft chickpeas are lightly toasted cashews, tangy sun-dried tomatoes and tart dried cherries. I dressed up all that goodness with olive oil, red wine vinegar, manuka honey, some freshly squeezed orange juice and a bit of spice.

Quinoa and Chickpea Salad with Sun-Dried Tomatoes and Dried Cherries

Recipe by Lisa Turner Published on January 19, 2016 Simple, wholesome and protein-packed chickpea and quinoa salad with cashews, sun-dried tomatoes and dried cherries Print this recipe Salad: 1 cup dried quinoa (2 cups cooked) 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup sun-dried tomatoes 1/3 cup raw cashews, chopped or left whole 1/3 cup dried cherries Dressing: 2 tablespoons olive oil 2 teaspoons red wine vinegar 1 medium orange, juiced 1 1/2 tablespoons honey 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon dried thyme sea salt and fresh cracked black pepper to taste Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Rinse the chickpeas and transfer to a small saucepan. Cover with fresh water and bring to a boil. Reduce heat to medium-low, cover, and simmer for 1 hour or until buttery soft. While the chickpeas are cooking, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Meanwhile, bring the quinoa to a boil in a medium saucepan. Reduce heat to the lowest setting, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and wait 5 minutes before fluffing with a fork. Meanwhile, toast the cashews in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes until browned. Transfer the chickpeas, quinoa, sun-dried tomatoes, cashews and dried cherries to a large mixing bowl. Whisk the dressing ingredients together and pour over the salad. Stir to combine and serve at room temperature or chilled. Makes 6 servings

This is my contribution to No Croutons Required, a monthly event featuring vegetarian soups and salads, alternately hosted by my dear friend Jac of Tinned Tomatoes and myself. I am hosting for January.

Other salads to enjoy from Lisa's Kitchen:
Vegan Caesar Salad
Beetroot, Leek and Walnut Salad
Black Bean Salad with Fresh Mango and a Chaat Masala Dressing
Indian-Style Coleslaw

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Paneer and Spinach in a Spicy Tomato Sauce with Chickpeas (Paneer Palak)

I have cut most dairy from my diet these days, but if there is one dairy item that I cannot resist, it would be succulent creamy paneer cheese. It doesn't melt while cooking and takes on the flavors that are included in the dish, making it an ideal addition to curries. For this creation, I didn't even bother to fry the paneer ahead of time.

With an array of aromatic spices, tangy tomatoes, plump chickpeas, baby spinach and some almond milk to add a bit of nuttiness, this version of paneer palak (curried paneer and spinach) is a filling dish that only really needs some grain served along as a side or perhaps a favorite Indian flat bread. Traditionally, paneer palak does not contain chickpeas, but I wanted an extra boost of protein and it worked out perfectly and really comes together in hardly any time at all.

I'm not fond of soy products myself, but you could use tofu in place of the paneer and cut out the yogurt if you want to keep this dish vegan.

Paneer and Spinach in a Spicy Tomato Sauce with Chickpeas (Paneer Palak)

Recipe by Lisa Turner Cuisine: Indian Published on January 11, 2016 Simple, rich and flavorful spinach and chickpea curry with pieces of tender paneer cheese simmered in a gravy of tomatoes and aromatic spices Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 2 medium tomatoes, chopped 1 to 2 fresh green or red chilies, seeded and chopped 2 dried whole red chilies, broken 1/3 cup red onion, chopped 2 cloves garlic, chopped 1-inch piece ginger, peeled and minced 1 tablespoon ground coriander 1 1/2 teaspoons ground cumin 1 teaspoon turmeric 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 tablespoon sesame or olive oil 1 cup baby spinach 2 tablespoons yogurt 1/2 cup milk or almond milk 2/3 cup water 1/2 teaspoon brown or coconut sugar 1/2 teaspoon apple cider vinegar 8 to 12 oz (200 to 300 g) paneer cheese, cut into 1/2-inch cubes 1/2 teaspoon garam masala 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste 1/4 cup fresh parsley, chopped 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. Combine the tomatoes, chilies, onion, garlic, ginger and ground spices in a blender or food processor. Blend until smooth. Heat the oil in a large saucepan over medium heat. When hot, add the spiced tomato purée to the pan and cook for 10 minutes, stirring often, until thickened. Now add the spinach and yogurt and cook until the spinach leaves are just wilted. Add the milk, water, sugar and vinegar, bring to a gentle boil, and simmer for another 5 minutes. Add the paneer cubes and chickpeas and simmer, covered, for another 5 to 10 minutes. Add more water to achieve desired consistency. Stir in the salt, black pepper and chopped fresh parsley and serve with hot fresh cooked white rice or flat breads of your choice. Makes 6 servings

Other paneer dishes to enjoy from Lisa's Kitchen:
Paneer Tomato Curry with Indian and Thai Flavors
Curried Red Kidney Beans with Paneer (Paneer Rajma)
Chickpea and Paneer Tomato Curry
Indian-Style Macaroni and Paneer Cheese with Spinach

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Black-Eyed Peas with Coconut Milk, Curry Leaves and Spices

Serving black-eyed peas with collard greens is apparently good luck for the New Year. It's a tradition in the American South and around the world. Because the beans swell with cooking, the peas are considered to represent growing prosperity in the New Year and are sometimes believed to represent coins and the collard greens paper money.

Whatever you think of that tradition, the meal I served was delicious enough for me and my dining companions and even a more nourishing dinner served up with some rice. I steamed the collard greens and sprinkled them with a bit of sea salt. It's a snap to put together too, which is a bonus when you are tired from lack of sunshine.

The black-eyed peas are moderately spiced with a bit of tangy tomato. The addition of coconut milk reduces the heat besides but feel free to ramp up the spices if desired. Many of us indulge somewhat over the holidays, so a wholesome but fulfilling dinner is most welcome to ring in the New Year. That's good luck enough for me because money can't buy happiness or prosperity.

Black-Eyed Peas with Coconut Milk, Curry Leaves and Spices

Recipe by Lisa Turner Cuisine: Indian Published on January 5, 2016 A simple and delicious black-eyed pea curry simmered in a warm coconut milk and tomato gravy with smoky spices Print this recipe Ingredients: 1 cup dried black-eyed peas 1 cinnamon stick 2 tablespoons sesame or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds small handful of dried curry leaves, crumbled 1 teaspoon turmeric 1/2 teaspoon amchoor (dried mango) powder 1/2 teaspoon chili powder 1/2 teaspoon ground coriander 1/2 teaspoon ground mustard powder 1/4 teaspoon cayenne 1 small red onion, finely chopped 2 to 3 fresh chilies, seeded and minced 1 medium tomato, seeded and finely chopped 2/3 cup coconut milk 2/3 cup water 1 teaspoon sea salt, or to taste plenty of fresh cracked black pepper, to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Add the cinnamon stick and bring to a boil. Reduce the heat to medium-low and cover and simmer until the beans are tender - roughly 40 minutes. Drain and set aside. In the same pan, heat the oil over medium heat. Toss in the mustard seeds and cumin seeds and stir until the mustard seeds turn grey and begin to splutter and pop. Stir in the curry leaves and spices and fry for another minute or two. Add the onion to the pan and cook until softened, about 5 minutes. Add the chilies, stir for another minute, and then add the tomato and simmer for another few minutes to thicken. Stir in the black-eyed peas along with the coconut milk and water. Bring to a gentle boil and simmer, uncovered, until thickened to the desired consistency. Stir in the salt and black pepper and serve over piping hot fresh cooked basmati rice and steamed greens on the side. Makes 4 servings

Other black-eyed pea dishes to enjoy:
Spicy Black-Eyed Pea Sambar
Black-Eyed Peas with Tamarind and Coconut Milk
Savory Black-Eyed Pea Pancakes (Poora)
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Dukka Dressing

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No Croutons Required - Call for Submissions for the January Edition

I am hosting the January edition of No Croutons Required, a monthly event alternately hosted by my good friend Jacqueline and myself. The focus is always vegetarian soups and salads. It is supposed to get cold here in the Northern hemisphere, so I except we will be seeing more soups this month. As always, we accept submissions across the globe, so we shall see. We always appreciate submissions from fellow bloggers.

It is easy to participate. The few rules are only one submission per blogger and it must be vegetarian. Showcase your recipe on your blog and please link back to this announcement, Lisa's Kitchen and also Jacqueline's blog.

Add your recipe using the linky tool at the bottom of this post by the 28th of this month. The roundup will be posted shortly after the deadline.

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