Pasta Shells with Roasted Vegetables and Black Olives

Pasta is another one of winter's comfort foods that I don't actually eat all that often, but I certainly have friends and a husband who would like to eat it more frequently. But I will indulge them — and myself — more often if the pasta is dressed in an interesting, delicious and nourishing way. And in the winter, what better to toss pasta with than roasted vegetables?

This shell pasta I dressed up with a zesty combination of lemon juice, sun-dried tomatoes, balsamic vinegar and olives along with the roasted vegetables. This pasta is delicious served hot but also works just as well as a cold salad. I have no doubt that fresh grated Parmesan cheese would be tasty on this pasta, but I added a good helping of nutritional yeast to give it that pasta-friendly cheesiness in a vegan way — but feel free to substitute with Parmesan or omit the cheesiness altogether. My husband, who is the biggest pasta fan I know, was delighted with this.

Pasta Shells with Roasted Vegetables and Black Olives

Recipe by Lisa Turner Published on February 26, 2016 Pasta tossed with roasted vegetables and a zesty combination of lemon juice, sun-dried tomatoes, balsamic vinegar and olives Print this recipe Ingredients: 1 lb (450 g or 4 cups) dry shell or other preferred pasta 1/2 red onion, sliced 2 medium carrots, sliced 1 medium zucchini, sliced 1 medium eggplant, sliced 1 pint (2 cups or 500 mL) cherry tomatoes 1 to 2 jalapeños, seeded and cut into rounds 1/2 teaspoon sea salt 1 1/2 tablespoons sesame oil 2 1/2 tablespoons fresh thyme, finely chopped (2 teaspoons dried) 2 cloves garlic, minced juice from 1 lemon (3 tablespoons) 1/3 cup sun-dried tomatoes, soaked in hot water for at least 30 minutes, drained and chopped 3 tablespoons balsamic vinegar 1/2 cup pitted black olives 3 tablespoons nutritional yeast (optional) 2 teaspoons sriracha or hot sauce (optional) freshly cracked black pepper to taste Instructions: In a large pot, cook the pasta in salted water until tender. Drain and return to the pot. Line a baking sheet with parchment paper and preheat an oven to 425°. In a large bowl, toss together the onion, carrots, zucchini, eggplant, cherry tomatoes, jalapeños, salt and sesame oil. Spread the vegetables evenly onto the baking sheet. Roast for 20 minutes. Remove from the oven and flip, then sprinkle with the thyme, garlic and lemon juice. Return to the oven for another 10 to 15 minutes until browned. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop. Add the roasted vegetables to the cooked pasta, along with the sun-dried tomatoes, balsamic vinegar, olives, nutritional yeast and hot sauce if using. Give everything a good toss, season with more salt and some fresh cracked black pepper to taste. Serve hot, warm or chilled. Makes 6 servings

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

Other pasta dishes to enjoy from Lisa's Kitchen:
Zesty Green Pea and Jalapeño Pesto Pasta
Lemony Pasta with Broccoli and Chickpeas
Vegetarian Mushroom and Spinach Lasagne
Penne Pasta with Ricotta, Parmesan and Tomatoes

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Indian-Style Split Pea Soup with Cornmeal Dumplings

Split pea soup is a classic Canadian comfort food. If you are Canadian, you probably remember growing up eating cans of Habitant pea soup, or maybe you still do. Simple with little else but split peas, salt, onion and maybe a few diced carrots or celery, my husband still adores split pea soups. But I can't bring myself to make something quite so basic — but I don't mind turning something basic into something extraordinary.

So this split pea soup is "Indian-ized" with Indian seasonings, but it's extra special because I also put in some plump, colorful and hearty spiced cornmeal dumplings in the soup too. This is pretty much a complete comfort meal in a bowl, and is one of the finest soups I have made in a while. The broth itself was a treat. And did I mention the dumplings? After this, you won't settle for canned split pea soup again!

I don't consider that the photos are up to par, but it's been dark here pretty much for the last few months. I trust that fellow cooks will judge the recipe without fancy photos.

Indian-Style Split Pea Soup with Cornmeal Dumplings

Recipe by Lisa Turner Cuisine: Indian Published on February 19, 2016 Split peas and vegetables simmered in a delicious, fragrant and warming Indian-seasoned broth, served with beautiful plump spiced cornmeal dumplings Print this recipe Soup: 1 cup green split peas 2 tablespoons olive or sesame oil 1 small red onion, chopped 1 large carrot, diced 2 stalks celery, diced 2 cloves garlic, minced or crushed 1 to 2 jalapeños, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 1 teaspoon turmeric 1 teaspoon ground coriander 4 sprigs of fresh thyme small handful of dried curry leaves 6 cups water or vegetable stock, or more as needed 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper, to taste handful of fresh chopped parsley Dumplings: 1/2 cup yellow cornmeal 1/2 cup unbleached white flour, or more as needed 1 teaspoon baking powder 1 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 cup almond milk, or more as needed Tempering: 1 tablespoon olive or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds Instructions: Rinse the split peas and soak for 4 hours or overnight in several inches of water. Drain and rinse, then set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion, carrot and celery, and sauté until the the vegetables are softened — about 5 to 7 minutes. Now add the garlic, jalapeño and ginger, and stir for another few minutes. Add the turmeric, coriander, thyme sprigs and curry leaves, and stir for another minute. Pour in the split peas and water or stock, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 45 minutes or until the peas are tender. While the soup is simmering, prepare the dumplings. Combine the cornmeal, flour, baking powder salt, turmeric, cumin and almond milk in a large bowl. Stir to combine until you have a soft and pliable dough, adding more flour if the dough is too moist or more almond milk if the dough is too dry. Cover with a clean kitchen towel and let the dough stand for 15 minutes. Form into small 1-inch oblong shapes or rounds. Cover again until ready to add to the soup. When the peas are tender, drop the dumplings into the soup and simmer until they float — about 15 minutes. To prepare the tempering, heat the oil in a small saucepan or skillet over medium heat. When hot, add the mustard and cumin seeds and stir until the mustard seeds begin to splutter and pop. Quickly add to the soup, cover, and let sit for 5 minutes. Stir in the parsley and serve hot with a grain of your choice or some nice crusty bread. Makes 6 servings

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

Other recipes featuring split peas:
Indian-Style Split Pea Soup
Ash-e Anar ( Persian Split Pea and Pomegranate Soup )
Indian-Style Yellow Split Pea Curry (Matar Dal)
Split Pea Cilantro Dumplings in a Coconut Curry

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Quinoa Salad with Vegetables and Cashews

It's bitterly cold right now here in London, Ontario, and despite the fact that this winter has been mostly free of snow, it has started to pile up these last few days. The virtual lack of light drags one down too, so comfort food is in order. And this is one power-packed salad that goes well with a hot bowl of soup to give one a glimmer of energy.

Quinoa comes together with sweet roasted root vegetables, dry roasted cashews and seeds, earthy kale and some plump cherry tomatoes. Tossed with a zesty and zingy lemon, garlic, Dijon mustard and olive oil dressing, this colorful salad is perfect for serving with a split pea soup for a nutrient and protein packed meal.

Note: Millet or pearl barley could be used in place of the quinoa if desired.

Quinoa Salad with Vegetables and Cashews

Recipe by Lisa Turner Published on February 14, 2016 A colorful and nourishing roasted winter root vegetable salad with quinoa, kale and toasted nuts and seeds Print this recipe Salad: 2 1/4 cups cooked quinoa (3/4 cup dried) 1 medium parsnip, chopped 2 medium carrots, chopped 1 1/2 cups Brussels sprouts, halved 4 tablespoons sesame oil 1/3 cup raw cashews 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup sesame seeds 5 stalks of green kale, trimmed and chopped 1/2 cup cherry tomatoes, halved Dressing: 1/2 cup olive oil juice from 1 lemon (3 tablespoons) 1 clove garlic, minced or crushed 1 teaspoon Dijon mustard Instructions: Line a baking sheet with parchment paper and preheat an oven to 350°. Toss the parsnip, carrots and Brussels sprouts with 1 tablespoon of the olive oil and spread evenly on the pan. Roast for 30 minutes or until tender, stirring the vegetables half way through the cooking time. Meanwhile, toast the cashews, sunflower seeds, pumpkin seeds and sesame seeds in a dry unoiled skillet over medium-low heat for 10 to 15 minutes, tossing frequently, until the cashews and sesame seeds are lighly browned. Toss the kale with the remaining 3 tablespoons of olive oil in a large salad bowl. Fluff the quinoa and add to the bowl along with the roasted vegetables and cherry tomatoes. Whisk together the dressing ingredients. Pour the dressing over the salad and toss. Serve at room temperature or chilled. Sprinkle each serving with a scattering of toasted cashews and seeds. Makes 4 to 6 servings

This is also my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosting by my good friend Jacqueline and myself. To join in, see Jac's post here. I'm also sharing with Eat Your Greens, a monthly event hosted by Allotment to Kitchen and The Veg Hog.

Other quinoa recipes you are sure to enjoy from Lisa's Kitchen:
Chickpea Quinoa Vegetable Wraps
Quinoa Soup with Corn
Quinoa Stuffed Portobello Mushrooms
Quinoa Soup with Beets and Fresh Dill

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French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale

It's that time of year when soup is so often on the menu. Craving mushrooms, I came up with this nourishing soup that includes peppery Puy lentils for depth and substance, green kale for some extra earthy flavor, sun-dried tomatoes and a jalapeño for some tang and just a little heat … and, of course, mushrooms. This is a bold full-flavored soup that comes across as equally elegant as rustic, depending on how you look at it, but it is quite simple enough to serve as a delightful hearty lunch with some crusty bread. It is also a good choice for dinner, and I served it up with some pearl barley cooked in vegetable stock.

French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale

Recipe by Lisa Turner Published on February 8, 2016 This bold-flavored French lentil soup with mushrooms, kale and sun-dried tomatoes is hearty enough to serve for dinner and simple enough to serve for lunch Print this recipe Ingredients: 1 cup Puy (French) lentils 1/2 cup sun-dried tomatoes 1/2 oz (14 g) mixed dried mushrooms 1 tablespoon olive oil 2 shallots, finely chopped 1 jalapeño, seeded and finely chopped 2 cloves garlic, minced 2 teaspoons fresh thyme leaves, minced (or 1/2 teaspoon dried) 1/2 teaspoon mustard powder 1 lb (450 g) fresh mushrooms, sliced 2 tablespoons rice vinegar 1 teaspoon tamari (soy) sauce 1 1/2 cups vegetable stock or reserved sun-dried tomato and dried mushroom soaking water 2/3 cup coconut milk 4 stalks of kale, trimmed and chopped sea salt and fresh cracked black pepper to taste Instructions: Rinse the lentils and place in a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium-low, cover, and simmer until just tender, about 20 minutes. Drain and set aside. Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 20 to 30 minutes. Drain, reserving the soaking water to use as a broth if desired. Chop the sun-dried tomatoes and mushrooms, and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the shallots and sauté for 5 minutes until softened. Toss in the jalapeño, garlic and thyme, and stir for another few minutes. Add the mustard powder, stir once, and turn up the heat to medium-high. Add the fresh mushrooms and cook for a few minutes to soften. Add the sun-dried tomatoes, dried mushrooms, vinegar, tamari, stock or reserved soaking water, and coconut milk. When the mixture comes to a boil, reduce the heat to medium-low and cover. Simmer for another 5 minutes. Stir in the lentils and add a few handfuls of chopped kale at a time until slightly wilted. Add more water or stock if necessary to achieve your desired consistency. Stir in the salt and black pepper and taste for seasoning. Serve with crusty bread and you are all set. Makes 4 to 6 servings

This is my contribution this month to My Legume Love Affair, a monthly event celebrating legumes. Lovely Susan of The Well Seasoned Cook was the originator, I'm now the administrator and this month Rafeeda of The Big Sweet Tooth is kindly hosting.

Other mushroom dishes you are sure to enjoy from my kitchen:
Creamy Thai Coconut Mushroom Soup
Miso Mushroom Risotto
Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes
Portobellos Stuffed with Spinach and Sun-Dried Tomatoes

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White Bean and Parsnip Vegetable Soup

Several months of winter starts to induce a degree of laziness in me. Fortunately, this coincides with cravings for simple soups that take little effort to make but warm and comfort the body and soul. This particularly soup was inspired by the presence of several parsnips in the crisper, remnants from a previous recipe which I had been too lazy to make use of before! Simple as this soup is, it is colorful, hearty and delicious and is just the thing to share on a cold winter evening.

White Bean and Parsnip Soup

Recipe by Lisa Turner Published on February 3, 2016 Simple, hearty, colorful and warming white bean soup with parsnips and winter vegetables Print this recipe Ingredients: 1 1/2 cups dried cannellini (white kidney) beans (4 1/2 cups cooked) 6 cups water 1 bay leaf 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced or crushed 3 parsnips (1 lb or 450 g), sliced 1 large potato, diced 1 large carrot, sliced 1 jalapeño, seeded and chopped 1 cup green beans, trimmed and chopped 1 teaspoon paprika 1/2 teaspoon dried thyme 1/2 teaspoon ground cumin 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper small handful of fresh chives, chopped Instructions: Rinse the white beans under running water and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and add 6 cups of fresh water and a bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are just tender. Remove from heat and set aside. Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the onion and cook for 5 minutes or until the onion turns translucent. Add the garlic, parsnips, potato, carrots, jalapeño and green beans, and sauté for 1 minute. Toss in the paprika, thyme and cumin, stir for 1 minute to coat the vegetables, and then pour in the white beans with their cooking liquid. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the vegetables are tender. Remove from heat and discard the bay leaf. Season with salt and plenty of fresh ground black pepper to taste. Serve hot in bowls with a spoonful of chopped chives on top. Makes 6 to 8 servings

More simple winter soup ideas:
Beet, Lentil and Vegetable Soup
Chickpea and Cabbage Soup
Curried Parsnip and Wild Rice Soup
Mushroom, Lentil and Barley Soup

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No Croutons Required - January Roundup of Soups and Salads

It is time for the No Croutons Required monthly roundup of vegetarian soups and salads, alternately hosted by my treasured friend Jac of Tinned Tomatoes and myself. We had a great turnout this month and I'm happy to present you with 21 delicious recipes. As always, a special thanks to all of our fellow bloggers who took the time to share their creations. Now cuddle up and get some inspiration from these recipes.

Recipe: Curry Laksa

Chef: Persephone
Blog: Persephone H
Location: UK

First up is this lovely Malaysian curry that is sure to warm your toes during the cold winter months. You won't miss the meat in this dish made up of shallot, garlic, chilies, ginger, mushrooms, a bit of soy sauce, coconut milk, noodles, bean sprouts, spinach, fresh cilantro and some fresh lime juice. I've been craving mushrooms and could not resist this soup.

Recipe: Quinoa Salad with Kale, Pomegranate Seeds, Persimmon and Cranberries

Chef: Erica
Blog: Healthy Life Lessons
Location: Toronto, Canada

Next up is a super packed nutritious salad that was made to celebrate Hannukah. I've no doubt it was a hit. Quinoa, kale, persimmon, pomegranate seeds, roasted almonds and cranberries are dressed up with an orange maple dressing. Certainly a dish to impress dinner guests.

Recipe: Winter Slaw Salad with Apple, Celery & Cucumber

Chef: Lisa
Blog: We Don't Anything With a Face
Location: UK

Here we have another salad because even in the winter, salads are enjoyable and good for you. This one features apples, cucumber, celery, walnuts, mayonnaise or a mixture of olive oil and white wine vinegar if you please and some fresh dill or parsley. Easy to make and delightful to put on the table.

Recipe: Cauliflower Leaf Miso Soba Soup

Chef: Kate
Blog: Veggie Desserts
Location: UK

Waste not want not, and Kate doesn't waste any of the cauliflower, including the florets, leaves and stalk. This impressive soup is comprised of cauliflower leaves, mushroom stock, miso paste, fresh ginger, soy sauce, mushrooms, carrots, soba noddles and garnished with sesame seeds. Served along with Miso Ginger Roasted Cauliflower, you have everything you need for a nourishing and delightful meal.

Recipe: Carrot and White Bean Soup

Chef: PJ
Blog: Seduce Your Tastebuds
Location: India

Bean soups are always a treat, especially during the cold months. This easy soup features white beans, onions, carrot, garlic, king masala and is garnished with some chili flakes and toasted sesame seeds. Served along with mint flavored sub rolls, you are in for a pure comfort meal.

Recipe: Spiced Wild Rice and Pea Salad

Chef: Corina
Blog: Searching for Spice
Location: UK

This adaptable salad would be wonderful anytime of year. Rice is cooked with cardamon pods and bay leaves. Then green peas are added along with carrot that is spiced up with allspice, ground coriander and cumin. Add some fresh parsley, some diced red onion, lemon juice and sprinkle with some toasted pine nuts and dinner is ready.

Recipe: Mexican Cabbage Soup

Chef: Janet
Blog: The Taste Space
Location: Canada

This beautiful soup features green cabbage. Considering the cost of veggies these days in Canada, this was an economical choice. Cabbage comes together in this soup with onion, garlic, carrot, diced tomatoes and soy chorizo crumbles. This is an ideal soup for the cold weather months.

Recipe: Salad plate with Teff, Hummus and Vegetables

Chef: Veg Hog
Blog: The VegHog
Location: UK

This is a plate I would hover over. Teff is a favorite grain of mine that I don't cook nearly enough. It is served here with homemade hummus, roasted tomatoes and carrots and toasted nuts. I'll be keeping this in mind for the near future.

Recipe: Scotch Broth Soup

Chef: Janice
Blog: Farmersgirl Kitchen
Location: UK

This Scot makes a beautiful thick soup with veggies, grains and pulses. Broth, carrots, onions and celery, vegetable stock are simmered and then we have yellow split peas, pearl barley, red lentil and kale is added near the end of the cooking time. Served with wholemeal bread, bannocks or oatcakes this is surely a meal to enjoy.

Recipe: January Superfood Salad

Chef: Laura
Blog: How to Cook Good Food
Location: UK

Superfood indeed and just lovely to look at. This salad features quinoa, roasted parsnips, carrots and brussels sprouts, sunflower seeds, pumpkin seeds, pomegranate seeds and kale too. It is all dressed up with olive oil, lemon, garlic, Dijon mustard and some blackberries. That is packed bowl of goodness for sure.

Recipe: Sweet Potato Soup with Sumac, Peanuts and Pomegranate

Chef: Galina
Blog: Chez Maximka
Location: UK

Now for another gorgeous soup. Sweet potatoes shine here along with onion, garlic, chili paste, sumac, carrots, red lentils, coconut milk and tomatoes. The soup is garnished with some roasted peanuts, pomegranate seeds and some fresh lime juice. Just yum.

Recipe: Grilled Baby Potatoes and Creamy Broccoli Salad

Chef: Sadhna
Blog: Herbs, Spices and Tradition
Location: Canada

Next up, we have a complete and colourful meal in the form of a salad. Roasted potatoes with some paprika are combined with steamed broccoli and mixed with cream cheese and seasoning. Served with tomatoes and garnished with coriander, you are in for a treat.

Recipe: Pea and Lettuce Soup

Chef: Alison
Blog: Dragons and Fairy Dust
Location: UK

It is indeed dark outside and there is nothing like a comforting soup to warm and cheer one up. I always enjoy pea soup and this one is filled out with little gem lettuces, onion, lemon juice and some seasoning. To keep it vegetarian, use veggie stock instead of chicken stock.

Recipe: Roasted Cauliflower and Garlic Soup with Almond and Parmesan Crumble

Chef: Katie
Blog: Feeding Boys
Location: UK

Roasted cauliflower is always welcomed, especially when made into a delicious soup. Combined with roasted garlic, Parmesan cheese and then topped with a crumble of salted almonds and more Parmesan this is surely bliss in a bowl.

Recipe: Italian Stew

Chef: Jen
Blog: Chardonnay and Samphire
Location: UK

Stew is always welcome in the winter months and this Italian style version should encourage you to get into the kitchen to use up any leftover veggies. This partially blended stew is made up of onion, garlic, chili, carrots, celery, borlotti beans, shredded cavolo nero, lemon juice and some fresh parsley for garnish. Warming and nourishing.

Recipe: Leek, Lemongrass, Cauliflower and Chilli Soup with Coconut Milk

Chef: Dominic
Blog: Belleau Kitchen
Location: UK

Next up is another warming and easy to make soup. This delightful bowl includes some of my favorites. Featured here are onions, cauliflower, leeks, chili for a bit of heat, lemongrass, peas, coconut milk and some simple seasoning. I sure would like to sit by a warm fire and enjoy this.

Recipe: Drowning in Coconut Milk Korma Soup

Chef: Shaheen
Blog: Allotment 2 Kitchen
Location: UK

The title of this soup has my mouthwatering as I happen to love korma and coconut milk. For this homemade Korma, we have onion, garlic, chili flakes, cinnamon stick, turmeric, coriander, garam masala, ginger, cauliflower, carrots, peas, cashews, veggie stock, coconut milk and some fresh coriander leaves for garnish.

Recipe: Spiced Parsnip Spinach Soup with Apple and Turmeric

Chef: Choclette
Blog: Tin and Thyme
Location: UK

Another delightful and warming soup is up next. Parsnips, onion, garlic, apple, ginger, turmeric, spinach, garam masala and coconut cream are all whizzed up for an easy to make dish that was inspired by Nigella.

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

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

My contribution this month is a salad even though it is soup weather here in London. This colourful salad has everything you need for positive nourishment. Quinoa, chickpeas, cashews, sun-dried tomatoes and dried cherries are dressed with olive oil, red wine vinegar, freshly squeezed orange juice, honey, turmeric, cumin and some thyme.

Recipe: Kale and Quinoa Salad

Chef: Dena
Blog: Oh! You Cook!
Location: USA

And now for another quinoa salad, this one with kale, red grapes, red pepper, sunflower seeds and lemon peel. This is all dressed with olive oil, honey, Dijon mustard, some seasoning, lemon juice and then generously topped with Parmigiano Reggiano. Oh my. This is better than cheesecake.

Recipe: Curly Kale and Butter Bean Soup

Chef: Kate
Blog: The Veg Space
Location: UK

Our final entry is this lovely kale and butter bean soup. Leeks, garlic, onion, potatoes, kale, butter beans, stock and parsley are all whizzed up for a nourishing lunch or dinner alongside some crusty bread.

Hope my readers were inspired by all of these delicious submissions. Jacqueline will be hosting the next edition of No Croutons Required. Check her site soon for the announcement post.

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