Creamy Chickpea, Mushroom and Brown Rice Casserole

My photo does not do this dish justice, but I assure you though that this casserole is not to be missed. For those of you who may have been raised on chicken pot pies, this creamy chickpea is very much like a vegan rendition of this comfort food classic, and it is really just as comforting to the contemporary vegetarian. It is easy to prepare, and with chickpeas, succulent mushrooms, brown rice and herbs, finished off with a cashew paste and some nutritional yeast, you have a complete and hearty meal with plenty of protein. I served it up with my classic Greek salad for a meal that was thoroughly enjoyed by all.

Creamy Chickpea, Mushroom and Brown Rice Casserole

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! Published on April 29, 2016 Simple, warming and wholesome baked chickpea and brown rice "comfort food" casserole Print this recipe Casserole: 2/3 cups dried chickpeas (2 cups cooked) 2/3 cup dried brown rice (2 cups cooked) 2 tablespoons olive oil 1 small red onion, chopped 1 to 2 cloves garlic, minced or crushed 2 medium carrots, diced 2 cups button mushrooms, roughly chopped 1 cup frozen green peas 2 teaspoons dried sage 2 teaspoons dried thyme 1 teaspoon dried marjoram 1 teaspoon celery seed 2 1/2 cups water 2 tablespoons nutritional yeast 1 1/2 teaspoons sea salt fresh ground black pepper Cashew paste: 1 cup raw cashews, soaked in 1/2 cup warm water for 1 hour juice of 1 lemon (3 tablespoons) pinch of sea salt Instructions: Rinse the chickpeas and brown rice separately and soak each in enough water to cover for 8 hours or overnight. Drain and rinse the chickpeas, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 1/2 hours or until tender. Drain and set aside. Meanwhile, drain the rice and set aside. Heat the oil in a large skillet over medium heat. When hot, add the onion and sauté for 5 minutes until soft. Now add the carrots and garlic and sauté for another few minutes. Add the mushrooms and sauté for another 5 minutes. Stir in the peas, cook for another few minutes, then stir in the sage, thyme, marjoram and celery seed. Preheat an oven to 350°. Transfer the skillet contents to a large lightly greased casserole dish and pour in the rice and water. Cover and bake for 60 minutes. While the casserole is in the oven, make up the cashew paste. Combine the cashews with their soaking water and the lemon juice and salt in a small food processor or blender. Process until smooth. Take the casserole out of the oven, stir in the cashew paste, nutritional yeast, and salt and pepper. Stir in a little water if you want a thinner casserole. Cover and let sit for about 10 to 15 minutes before serving. Taste for seasoning and add more herbs and salt and pepper if desired. Makes 6 to 8 servings

Other oven-baked dishes to enjoy:
Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips
Southern-Style Eggplant and Potato Casserole with Chickpeas
Gigantes Bean Tomato Casserole
Pasta and Feta Cheese Casserole

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Ethiopian-Style Red Lentil and Okra in a Spicy Tomato Sauce

I haven't been posting much because I have been making recipes that have already been documented in this space. That said, I do have a recipe to present that has been sitting in my draft folder for quite a while. That's a shame, because it is a good one and not difficult to prepare either.

I'm especially fascinated with different cuisines and African food certainly stimulates the palate. This Ethiopian-style stew is spicy and tart yet mellowed out with the addition of silky okra, a vegetable I don't use as often as I should. High in nutrients and antioxidants, the taste is rather difficult to describe, but it does nicely fill out soups and stews and is often enjoyed breaded and fried.

Homemade berbere is a must here. It's of blend of chilies and aromatic spices that takes very little time at all to make up and it keeps well in a sealed glass jar for a good few months.

Green beans can been used in place of the okra is you please.

I served this dish with spiced teff cakes with sun-dried tomatoes but as with all Ethiopian vegetable dishes it would go also go well with injera bread, a spongey sourdough bread made with teff flour.

Ethiopian-Style Red Lentil and Okra in a Spicy Tomato Sauce

Recipe by Lisa Turner Adapted from Teff Love: Adventures in Vegan Ethiopian Cooking Cuisine: Ethiopian Published on April 22, 2016 Red lentils and okra simmered in a simple, spicy and aromatic Ethiopian-style tomato sauce Print this recipe Ingredients: 1 cup dried red lentils 5 cups water 2 tablespoons olive oil 1 red onion, diced 2 cloves garlic, minced or crushed 1-inch fresh ginger, grated or minced 1 1/2 cups fresh or frozen okra, sliced into 1/2-inch pieces 1 large tomato, diced 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cardamon 1/8 teaspoon ground cloves 3 tablespoons berbere powder 1 tablespoon paprika 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste Instructions: Rinse the lentils and add to a large heavy-bottomed saucepan. Pour in the water and bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, for 10 minutes or until the lentils are cooked but still retain some firmness. Drain, reserving the cooking liquid, and set aside. Wipe the saucepan dry. Add the oil and heat over medium-high heat. When hot, add the onion and sauté for 5 minutes or until softened and slightly browned on the edges. Toss in the garlic and ginger and stir for another minute. Add the okra, tomato, cumin, cinnamon, nutmeg, cardamon and cloves, and stir well to combine. Reduce the heat to medium, cover, and simmer for about 10 minutes, stirring often, until the okra has started to soften. Stir in the berbere and paprika, increase the heat to high and add 2 cups of the reserved lentil cooking liquid. Bring to a boil, reduce heat to medium-low, cover, and simmer, stirring often, until the orka is tender, about 10 more minutes. Stir in the lentils and a bit more of the reserved cooking liquid if necessary to thin the sauce. Cover and simmer for 5 to 8 minutes, stirring occasionally, until the sauce has thickened. Season with sea salt and black pepper. Serve hot. Makes 6 servings

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

Other African recipes to try from Lisa's Vegetarian Kitchen:
Chickpea Patties Smothered in Vegetable Gravy
Mixed Vegetables in a Basic Ethiopian Kulet Sauce
Ethiopian-Style Hummus
Vegetarian Harira (Moroccan Chickpea and Lentil Stew)

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Cauliflower, Carrot and Green Pea Curry with Coconut Milk

A few months back cauliflower was ridiculously expensive. It cost about 8 dollars for a head here in Ontario. Of course, most shoppers weren't buying it and as a consequence the price has now come down to a reasonable level. So why not try this simple but delightful Indian curry that includes fresh cauliflower and carrots with green peas, creamy coconut milk, vibrant spices, tangy tomato and lemon juice? It makes for a colorful and satisfying side to go along with your favorite Indian dishes.

Cauliflower, Carrot and Green Pea Curry with Coconut Milk

Recipe by Lisa Turner Cuisine: Indian Published on April 15, 2016 A simple, fresh and vibrant vegetable curry with cauliflower, carrots and green peas simmered in a zesty tomato and coconut milk sauce Print this recipe Ingredients: 1 tablespoon coconut oil 1 small red onion, finely chopped small handful of dried curry leaves, crumbled 1 to 2 red or green chilies, seeded and minced 1-inch piece fresh ginger, grated or minced 2 cloves garlic, crushed or minced 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground mustard 1/4 teaspoon cayenne 2 medium tomatoes, finely chopped 2 teaspoons poppy seeds 2/3 cup coconut milk 1/3 cup water 1 small head cauliflower, cut into small florets 1 large carrot, chopped 1 cup frozen green peas, defrosted 1 teaspoon sea salt 1/2 teaspoon garam masala juice from 1 small lemon (2 tablespoons) a few tablespoons of fresh chopped parsley, for garnish Instructions: Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Add the curry leaves, chilies, ginger and garlic, and stir for another few minutes. Add the coriander, cumin, turmeric, mustard and cayenne, and stir for another minute. Next add the tomatoes and cook until thickened, about 5 minutes. Now add the poppy seeds, coconut milk, cauliflower, carrots and salt. Cover and simmer for 10 minutes. Then add the peas and cook for another 10 to 15 minutes until the vegetables are tender. Stir in the garam masala and lemon juice. Taste for seasoning and adjust accordingly. Serve hot garnished with fresh chopped parsley. Makes 4 servings

Other cauliflower recipes to enjoy:
Aloo Gobi (Curried Cauliflower and Potatoes)
Cauliflower & Olive Salad
Chickpea Patties Smothered in Vegetable Gravy
Roasted Cauliflower Bites with Sriracha Sauce

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Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper Sauce

My regular readers will certainly know I adore small bites. Falafel is one of my favorites, and this version made with toasted chickpea flour, quinoa and mung beans is packed full of protein. They also happen to be baked instead of fried to cut down on oil. Crispy on the outside, yet moist inside, these nutty little bites served up with a creamy, sweet and tangy roasted red pepper sauce made with tahini, cashews and a bit of heat from jalapeño and spice, turns dinner into a real treat.

Quinoa Chickpea Flour Falafel with Mung Beans and Roasted Red Pepper Sauce

Recipe by Lisa Turner Adapted from Food52 Cuisine: Middle Eastern Published on April 6, 2016 Baked quinoa and mung bean falafels served with a creamy, sweet and tangy roasted red pepper and jalapeño sauce Print this recipe Falafel: 1/2 cup dried quinoa (1 1/2 cups cooked) 1/2 cup dried whole mung beans (1 1/2 cups cooked) 1 tablespoon ground flaxseeds, soaked in 3 tablespoons water for 30 minutes 1/4 cup chickpea flour (besan) 1/2 cup fresh parsley, chopped 2 shallots, minced 2 cloves garlic, minced or crushed 1 tablespoon fresh lemon juice 2 teaspoons ground cumin 1 teaspoon ground nutmeg 1 teaspoon paprika 1/2 teaspoon turmeric 1 1/2 teaspoons sea salt, or to taste 1 tablespoon nigella (black onion or kalonji) seeds olive oil for brushing Red pepper sauce: 1/4 cup raw cashews 2 red bell peppers 1 jalapeño 1/4 cup olive oil 1 clove garlic, chopped 1 tomato, seeded and chopped 1 tablespoon tahini 2 teaspoons apple cider vinegar 1 teaspoon paprika 1/2 teaspoon sea salt 1/4 teaspoon cayenne Instructions: Rinse the quinoa and mung beans separately. Cover the quinoa with 1 cup of water and soak for 8 hours or overnight. Cover the mung beans with several inches of water and soak for 8 hours or overnight. Drain and rinse the mung beans, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 30 to 40 minutes or until tender. Drain and set aside. Bring the quinoa to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water has been absorbed. Remove from heat and set aside to cool. Meanwhile, soak the cashews for the sauce in hot water for 30 minutes. Drain and set aside. Soak the ground flaxseeds in 3 tablespoons of water for 30 minutes until thick. Toast the chickpea flour in a dry unoiled large skillet over medium-low heat, stirring frequently, for 8 to 10 minutes or until lightly browned and fragrant. Use up to 1 cup of chickpea flour for toasting and refrigerate what is not needed for the recipe in a sealed container for up to 2 or 3 months. Fluff the quinoa with a fork and transfer to a food processor. Add the mung beans, soaked flaxseeds, 1/4 cup of toasted chickpea flour, parsley, shallots, garlic, lemon juice, spices and salt. Process until combined and turn out into a bowl. Stir in the nigella seeds and refrigerate for 1 hour. Rinse the food processor. Prepare the sauce while the mixture is chilling. Line a baking sheet with parchment paper and turn up an oven to a broil. Place the red peppers and jalapeño on the baking sheet and pop into the oven. Turn every minute or so for 20 minutes or until the skins are blackened in spots. Remove the peppers to a bowl and cover with plastic wrap for about 15 minutes. When cool, peel the skins off with your fingers. Next cut the peppers and remove the seeds. Now the peppers and jalapeño go into the food processor. Add the cashews, oil, garlic, tomato, tahini, vinegar, paprika, salt and cayenne. Process until smooth. Line a baking sheet with parchment paper and preheat an oven to 350°. Shape the mixture into small balls or patties, and brush with oil. Bake for 20 to 30 minutes until golden brown, turning them halfway through the baking time. These can be served in multiple ways — on toast, pita breads, with salad greens and even as sliders. I served them up just as is with the sauce and they were filling enough just like that. Makes 10 2-inch falafels

I'm sharing this with Jacqueline's weekly Meat Free Mondays event. This is also my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, started by Susan of The Well Seasoned Cook, now administered by me, and kindly hosted this month by Jayasri of My Veg Fare.

Other falafel recipes to enjoy:
Baked Falafel with Lemon Tahini Sauce
Lentil-Quinoa Falafel with Coconut-Fenugreek Sauce
Baked Quinoa Falafel Bites
Green Pea Falafel

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No Croutons Required - 11 Vegetarian Soups and Salads

Welcome to the No Croutons Required roundup for March 2016. I have 11 tempting dishes to share this month. As always, a special thanks to everyone who took the time to share a recipe. Without further ado, see what has been appearing on tables this past month.

Recipe: Quick Tomato and Red Pepper Soup

Chef: Annabel
Blog: Mrs Redboots' Food and Recipes
Location: UK

I do enjoy tomato soup but only if it is homemade, like this delightfully quick and easy one. All you need is sauteed onion, red peppers and cherry tomatoes. Then add some tinned tomatoes with some water, whiz it up and add corn if you please. I am sure this would make for a lovely lunch or light dinner with some crusty bread.

Recipe: Vegan Taco Salad

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

Next up we have a warm salad that looks pretty fancy but not too difficult to make. For the ground "meat", we have onion, tempeh, garlic, apple cider vinegar, chili powder, cumin seeds, cayenne and tomato paste with a bit of water. Once that is cooked, it is spooned over lettuce and then garnished with olives and tomatoes and cheese sauce and salsa if you wish

Recipe: Watermelon Salad

Chef: Linsy
Blog: Home Cook Food
Location: USA

Dreaming of summer here and this delightful no cook salad with have your mouth watering. Refreshing watermelon comes together here with feta, fresh mint and some black pepper. Easy and yes please.

Recipe: Acorn Squash and Spinach Salad with Balsamic Orange Vinaigrette

Chef: Stephanie
Blog: Mind Your Plants
Location: USA

Next up is another salad and this one is certainly substantial. A meal in a bowl, roasted squash is combined with cranberries soaked in orange juice. Reserve the juice for the dressing. Combine the squash with spinach, cranberries, pecans, rice and parsley and dress with the reserved orange juice, orange zest, balsamic vinegar, garlic, maple syrup and olive oil.

Recipe: Easy Butternut Squash Soup

Chef: Helen
Blog: Roast Chicken and a Country Walk
Location: UK

After a refreshing cold weather walk, you can come home to this delicious soup to warm your toes. Roasted butternut squash, carrots and onions are then simmered with some vegetable stock and seasoned. Easy and satisfying.

Recipe: Roasted Carrot and Azuki Bean Salad

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

My contribution this month is this colourful salad with lots of goodness. I combined akuki beans with roasted carrot tossed with olive oil, paprika, and some cayenne. Then everything was dressed with olive oil, fresh lime juice, red wine vinegar, garlic, cilantro and mint and served on baby spinach leaves.

Recipe: Onion Soup

Chef: The Veghog
Blog: The Veghog
Location: UK

This lovely soup starts with slowly browned onions. Garlic is then included, along with dry cider, bay leaves, thyme and yeast extract. Served up with toasted baguette slices and cheese, this is surely comfort in a bowl.

Recipe: Beet Balls and Roasted Potato Salad with a Thousand Island Dressing

Chef: Janet
Blog: The Taste Space
Location: Canada

Next up is this impressive salad that features roots. I'm smiling too. Packed full of goodness, we have roasted beet balls with lentils, bulgar, onion, thyme, oats, some ketchup and oregano. If that wasn't enough, some roasted potatoes are included, along with greens, tomato, and pickles. Toss this all with a dressing consisting of raw cashews, fresh lemon juice. olive oil, garlic, miso, Dijon mustard, sun-dried tomatoes and more pickle. For sure this a healthy meal.

Recipe: Oxo Butternut Squash and Coconut Milk Soup

Chef: Caroline
Blog: Caroline Makes
Location: UK

Here we have another mouthwatering butternut squash soup. For this nourishing dish, you will need onion, garlic, chilli and squash of course along with 1 Oxo Garden Vegetables with Parsley and Bay stock and coconut milk. Whiz it up and garnish with fresh coriander. Served with some crusty bread this is surely a satisfying meal.

Recipe: Hummus - Middle-Eastern Chickpea Dip

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

Hummus is always a welcome treat that goes so well with fresh vegetables or toasted pita breads. And it is always best when you used dried chickpeas simmered up rather than the canned variety. Blend the cooked chickpeas up with lemon juice, tahini, garlic, cumin, olive oil and some paprika.

Recipe: Turmeric Pasta with Blood Orange Chilli Vinaigrette Dressing

Chef: Shaheen
Blog: Allotment to Kitchen
Location: UK

Last up but not least is this dressed up and fancy pasta dish. Turmeric is added with pasta and then dressed with Blood Orange Chilli Oil with some chili flakes. When I eat pasta, I would enjoy this dish, no doubt!

My dear friend Jacqueline and co-host of this event is hosting for April. Do check Tinned Tomatoes for the announcement.

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