Dressed Up Kale Salad

With the wicked heat and high humidity here in London, Ontario lately, salads are surely in order. And the simpler and healthier, the better. This also happens to be the time of year to take advantage of seasonal vegetables, and as kale is one of my favorites, this leafy and earthy vegetable was the star of this show in a salad that is completely vegan too.

I came across Johanna's Only-Kale-Can-Save-Us-Now salad and was suitably intrigued — not just by the name, but by the flavors. I've adjusted it to some degree, but the creamy base of the dressing retains the essential ingredients of tahini, lemon juice, a bit a maple syrup for a hint of sweetness, and nutritional yeast for a cheesy flavor without actually adding any dairy. It is light, delicious and wholesome.

I'll be making it again this weekend, as it is going to be another scorcher. Served along with chickpea olive salad with za'atar and cherry tomatoes and vegan potato salad dressed with avocado, you will have a perfect summer meal for a number of guests without too much fuss that can easily be enjoyed on the patio.

Dressed Up Kale Salad

Recipe by Lisa Turner Adapted from Green Gourmet Giraffe Published on June 26, 2016 Simple and healthy kale salad tossed with a creamy and flavorful tahini and lemon dressing Print this recipe Ingredients: leaves from half bunch of kale (6 to 7 stalks) 1 1/2 tablespoons nutritional yeast 1 tablespoon tahini juice from 1/2 lemon (1 1/2 tablespoons) 1 tablespoon maple syrup, honey or agave nectar 1 shallot, minced water as needed hemp seeds or toasted sesame seeds for garnish (optional) Instructions: Remove the kale leaves from the stalk and tear into pieces. Rinse well and pat dry. In a large bowl, whisk together the nutritional yeast, tahini, lemon juice, sweetneer and shalot. Add water as necessary to thin to a thick but pourable consistency. Add the kale to the bowl and mix with your hands until everything is well blended. Sprinkle with seeds if desired, and serve. Makes 4 servings

This is my contribution to Eat Your Greens, a monthly event co-hosted by The Veg Hog and Allotment 2 Kitchen. The Veg Hog is hosting the June 2016 edition.

More Kale recipes from Lisa's Vegetarian Kitchen:
Tuscan-Style Pinto Bean Soup with Kale
French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale
Caldo Verde (Portuguese Potato and Kale Soup)

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Bisi Bele Bhath (Rice with Lentils and Spices)

This combination of rice, toor dal, vegetables and spices is essentially a south Indian variation of north Indian kitcheree — the classic one-pot meal — with the use of tamarind, coconut, aromatic spices and a tempering characteristic of south Indian cooking. The bisi bele spice mix is a rather unique and wonderfully aromatic blend of coriander, fenugreek, dried chiles and cinnamon that is a snap to make up. A fragrant and warming dish with a bit of heat and a delightful sweet and sour flavor, bisi bele bhath is all you need for a satisfying and nourishing meal. Throw in some crunchy vegetables and roasted cashews for a nutty taste, bisi bele bhath is a south Indian comfort food and gentle for tender tummies.

There are a few steps to this recipe but it's totally worth the effort as you get a complete meal for your effort. The bisi bele masala or spice blend is available commercially at Indian grocers, but grinding your own blend at home always give you the freshest spice blend experience. I've used carots and green beans for the vegetables in this version, but feel free to experiment with other vegetables such as okra.

Bisi Bele Bhath (Rice with Lentils and Spices)

Recipe by Lisa Turner Cuisine: South Indian Published on June 19, 2016 A fragrant and warming south Indian one-pot meal of rice, lentils, vegetables, tamarind and aromatic spices tossed with coconut and cashews Print this recipe Bisi bele masala (spice blend): 1/2 tablespoon coriander seeds 1/2 teaspoon fenugreek (methi) seeds 4 whole cloves 1 cinnamon stick, broken into bits 1 to 2 dried red chilies, broken into bits 2 teaspoon dried split urad dal or channa dal Rice and lentils: 1 cup white basmati or jasmine rice 1/2 cup toor dal (split pigeon peas) 1 tablespoon tamarind pulp, soaked in 2/3 cup hot water for 20 to 30 minutes 1 tablespoon coconut oil 1 small red onion 2 green or red chilies, seeded and minced 2 medium carrots, chopped 1/2 cup green beans, chopped 1/2 tablespoon coconut or brown sugar or jaggery 1/2 cup roasted unsalted cashews, halved or chopped 1/2 cup toasted dried unsweetened shredded coconut 1 to 2 teaspoons sea salt, or to taste Tempering: 2 teaspoons coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds a few pinches of asafetida small handful of dried curry leaves, crumbled Instructions: Rinse the rice under cold running water and transfer to a medium saucepan. Cover with 2 cups water and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes until the water is absorbed. Remove from heat and set aside. Meanwhile, rinse the toor dal and bring to a boil in a large saucpean with 2 cups water. Reduce heat to a simmer and cook until the dal is tender, about 40 to 50 minutes. While the rice and dal are cooking, toast the ingredients for the bisi bele masala (spice blend) for a few minutes in a small unoiled saucepan over medium heat, tossing or stirring frequently. Transfer to a coffee to spice grinder and blend to a powder. Set aside. Now drain the soaked tamarind pulp by pushing it through a sieve over a bowl and remove any seeds that may remain in the pulp. Reserve the soaking water. Heat the coconut oil in a frying pan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Now add the chilies, carrots and green beans. Continue to fry until the vegetables are just tender. Once the toor dal has cooked, add the tamarind and its soaking water, sugar or jaggery, spice blend and salt. Mix well. Add the cooked vegetables, rice, coconut and cashews. Add a bit more water if it seems too dry. Stir gently to combine. For the tempering, heat the oil in a small saucepan over medium-high heat. When hot, add the mustard seeds and cumin seeds. Once the mustard seeds begin to splutter and pop — 30 to 60 seconds — add the asafetida and curry leaves. Stir once and then pour into the rice and lentil mixture. Cover and let sit for 5 to 10 minutes, then stir and serve hot. Makes 4 to 6 servings

Serves 4 - 6.

Other rice dishes to enjoy:
Coconut Rice with Fragrant Seeds and Spices
Indian Lemon Brown Rice
Indian Lentil and Rice Pancakes
Indian Yellow Rice

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Chickpea Olive Salad with Za'atar and Cherry Tomatoes

With temperatures soaring at the end of May, a simple salad was just what I wanted for dinner. Of course, simple is very often the tastiest, especially when it's simple that you want and you're using great ingredients. I've been enjoying finding ways to use za'atar lately — a highly aromatic and uniquely delicious Middle Eastern blend of dried herbs, sesame seeds and salt, za'atar goes wonderfully well with tangy foods like tomatoes as well as with bread. So substitute bread for buttery soft chickpeas, toss in the cherry tomatoes and some olives for good measure and za'atar. There you have an easy and simply wonderful summer salad.

Pre-blended za'atar is much more commonly found in supermarkets now than before, as well as in Middle Eastern grocers, but it's also very easy to make at home using the fresh dried herbs you have on hand.

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

Recipe by Lisa Turner Cuisine: Middle Eastern Published on June 9, 2016 Simple but delicious summer salad of buttery soft chickpeas, tangy cherry tomatoes and plump olives dressed in olive oil, lemon juice and za'atar Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1/2 cup pitted Kalamata olives, sliced or chopped 3 tablespoons olive oil, or more as needed 4 tablespoons za'atar small handful of fresh parsley, chopped 1 cup cherry tomatoes, halved juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste fresh cracked black pepper, to taste 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 to 1 1/2 hours or until soft. Drain and transfer to a large bowl. Add the remaining ingredients to the chickpeas and toss until well combined. Serve chilled or at room temperature. Makes 4 to 6 servings

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes. This popular event was started my Susan of The Well Seasoned Cook and now is administered by me. I am hosting this month. I'm also sharing with No Croutons Required, another popular event focusing on vegetarian soups and salad. Alternately hosted by my myself and Jacqueline of Tinned Tomatoes, Jac is hosting this month.

Other chickpea salads to enjoy from Lisa's Kitchen:
Chickpea Salad with Vegan Mayonnaise
Chickpea Salad with Chat Masala, Mango and Pomegranate Seeds
Summer Chickpea Salad
Chickpea Salad with Tamarind Dressing

Audio: Thomas Tallis

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My Legume Love Affair #96 - June Edition 2016

I'm excited to host My Legume Love Affair this month. As many of my readers will know, this is a long running event focusing on the goodness of legumes, started by lovely Susan of The Well Seasoned Cook and now administered by me of Lisa's Kitchen. Each month we have a different host but it's my turn now for the month of June. We are at edition #96 this month. I look forward to more legume recipes as legumes are an important and plentiful source of protein, especially if you are a vegetarian or vegan.

It is easy to participate. All you need to do is prepare a legume-centric dish. Link back to this announcement, my blog and also Susan's blog, as she is the original founder of the event. Share your creation using the linky tool at the end of this post by the end of the month. Use of the lovely logo, designed by Susan, is optional, but appreciated.

Only one entry per blogger please and it must be vegetarian. Recipes from archives will only be accepted if reposted and updated with the links required.

For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. The slight exception to this are legumes such as fenugreek or tamarind that typically are used in smaller quantities. Fresh or dried beans, lentils, pulses, and the sometimes edible pods that contain these seeds, and derivative products such as tofu or besan, along with fenugreek, carob, and peanuts are all acceptable. The possibilities are endless. Please just ensure that your shining ingredient is in fact a member of the legume family. All types of cuisines and courses are welcome, meaning appetizers, sides, mains and desserts are all acceptable so long as the mighty legume is the key ingredient.

Thanks in advance for your participation and inspiration. I am looking for guest hosts for 2016. Send me an email at legume.lisa AT gmail DOT com or leave a comment on this post if you would like to host. I still have a few spots left for this year.

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No Croutons Required Soup and Salad Roundup for May 2016 - Early Summer Edition

It was my turn to host No Croutons Required this month. As many of my readers will know, this is a monthly roundup of vegetarian and vegan soups and salads alternately hosted by my dear friend Jacqueline and myself. We had a nice turnout this month and so I have 15 mouthwatering dishes to present. As expected, the majority are salads. Settle in and have a look at the contributions this time around. A special thanks to everyone who took the time to submit a dish.

Recipe: Orange, Beet and Goat Cheese Salad

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

Our first submission is this lovely tart, tangy and cheesy salad. Mixed greens, navel orange, beets and creamy goat cheese are all dressed up with Greek yogurt, Dijon mustard, orange juice and white wine vinegar. Just perfect for the season.

Recipe: Warm Asparagus & Mushroom Salad

Chef: Rachel
Blog: Rachel Cotterill
Location: Traveller

Asparagus and mushrooms do come together so well. Inspired from a Chinese restaurant, this salad features asparagus, mushrooms, spring onion, walnuts, soy sauce, rice vinegar and fresh coriander. A wonderful mix of flavours.

Recipe: Griddled Courgette, Mozzarella & Mint Salad with a Pesto, Lemon & Yogurt Dressing

Chef: Ema
Blog: Detoutcoeur Limousin
Location: France

Another early summer recipe that is sure to stimulate the appetite. Here we have zucchini, mozzarella cheese, fresh mint, olive oil, fancied up with a zesty pesto. Yet another seasonal salad and we can never have enough ideas for salads in this heat, can we?

Recipe: Butternut Squash Quinoa Risotto

Chef: Caroline
Blog: Caroline Makes
Location: UK

Risottos are quite popular in my kitchen, and this one features quinoa, roasted squash, spring onion, fresh herbs and this delicious dish is topped with feta. Certainly could be served as a cold salad.

Recipe: Zucchini and Quinoa Cajun Stew (Vegan Gumbo without Okra)

Chef: Janet
Blog: The Taste Space
Location: Canada

Next up is an intriguing version of vegan gumbo. Here zucchini is the star instead of okra and is combined with quinoa, onion, red pepper, celery, tomatoes, file powder, cajun seasoning, thyme, bay leaves, Ayocote Morado beans and Gordo. That is surely a complete and nourishing meal.

Recipe: Tomato And Halloumi Salad

Chef: Lucy
Blog: Cheese and Chickpeas
Location: UK

A luxurious lunch or light dinner indeed, this gorgeous salad features golden fried halloumi, sun-dried tomatoes, cherry tomatoes, pine nuts, basil and some fresh lemon juice. Served up with some crusty bread, this surely would be one satisfying meal.

Recipe: Giant Cous Cous, Chickpea and Feta Salad with Raspberry Balsamic Dressing

Chef: Kat
Blog: The Baking Explorer
Location: UK

Next up is a roundup of mason jar salads. Kat's contribution is a lovely portable salad. The idea is to layer the ingredients, beginning with the dressing, vegetables and proteins in the middle, and salad greens on top. Shake before you are ready to eat. No mess, and little fuss.

Recipe: Orange and Olive Salad

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

This sweet and tangy salad would be sure to stimulate my appetite. Although it might be considered a different combination of flavors with the olives throw in with the orange, tomato, lettuce, herbs, olive oil and lemon juice, I am sure this would be a wonderful salad and quite a refreshing one too.

Recipe: Summery Gazpacho with Crostini

Chef: Jessica
Blog: Jess Cantoni
Location: UK

Here we have another ideal summer time meal. Soaked crusty bread is whizzed together with red onion, garlic, some cucumber, red pepper, tomatoes and sherry vinegar. Served up with toasted crostini, you need nothing else for a satisfying summer dinner.

Recipe: Only-kale-can-save-us-now Salad

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Australia

I could get excited about this salad too. Johanna tweaked the recipe and got it just right. Kale is dressed up with nutritional yeast, tahini, lemon juice, tamari, maple syrup, flax meal, a few onion granules, some garlic powder and then garnished with some hemp seeds. I will certainly be trying this one.

Recipe: Roasted Cherry Tomato and Basil Soup

Chef: Katie
Blog: Feeding Boys
Location: UK

Homemade bread is especially nice with soup. A caramelised onion rosemary bread is paired with a lovely soup made up of cherry tomatoes, oregano, basil, balsamic vinegar, stock and some pesto to serve. Just imagine dipping that bread into the soup. Just yum!

Recipe: Israeli Vegetable Salad

Chef: Helen
Blog: Family Friends Food
Location: UK

This colourful salad is sure to please. Based on her Dad's recipe, this is a simple side that goes well with a number of dishes. Tomatoes, cucumber and yellow peppers are all dressed up with parsley or cilantro, lemon juice, olive oil and a bit of zaatar.

Recipe: Miso Minestrone

Chef: Shaheen
Blog: Allotment to Kitchen
Location: UK

I love miso in soup and this one seems a special treat. Onions, leeks, chestnut mushrooms, brown miso, courgette, frozen edamame, peas and broad beans and spinach are all simmered together. I would enjoy more than a spoonful of this soup no matter the time of year.

Recipe: Wild Rice & Watercress Salad

Chef: Kate
Blog: The Veg Space
Location: UK

This salad is substantial enough to serve as a main meal. Wild rice, asparagus, radish, spring onion and watercress are tossed with parsley, lemon juice, french dressing, pine nuts and pumpkin seeds. Surely a nice patio dish.

Recipe: Cannellini Bean and Asparagus Salad with Mushrooms

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

My submission this month is a seasonal salad that features local asparagus, cannellini beans, curry leaves and sauted white mushrooms. I dressed it with fresh tarragon, garlic, lemon juice and zest and some Dijon mustard. It's a snap to make up and satisfying.

That concludes the May edition of No Croutons Required. Jacquline is hosting the June edition for 2016, so to be sure to check her blog for the announcement.

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