Cashew-Cream Filled Raspberry Chocolates

I think we are all familiar with those stale sugar-laden filled chocolates that make their appearance in a box, especially around Christmas. You know, the neighbor who thinks that gifting something is better than not, but the rather pathetic excuse for chocolates usually ends up in a staff room or languishing in a pantry until someone in the house gets desperate for a chocolate fix. To no avail, I say, will you get your needed dose of chocolate — just a heavy bite of processed sugar.

More of a savory girl for sure, I still like a small dose of chocolate on occasion. And creamy filled chocolates are still a special treat, especially when they are essentially raw and filled with a healthy dose of homemade raspberry cashew filling. No need to feel guilty about these. If you really want the melt-in-your-mouth experience, then just leave the chocolates out of the freezer for a few minutes before biting into one or two. A fine quality dark chocolate is essential here and I assure you won't be disappointed.

Note: If you don't have a candy mold, try using a lined mini-muffin cup tin. My kitchen is more than well stocked, but I actually purchased an inexpensive silicone candy mold from Amazon to complete the experience. It was well worth it.

Cashew-Cream Filled Raspberry Chocolates

Recipe by Lisa Turner Published on August 29, 2016 Rich and decadent but essentially raw and healthy raspberry cashew-cream filled chocolates Print this recipe Filling: 1/2 cup raw cashews, soaked overnight in enough water to cover 2/3 cup fresh raspberries 1 teaspoon fresh lemon juice 1/4 cup maple syrup or honey 1 teaspoon vanilla 2 tablespoons coconut butter Chocolate coating: 7 oz (100 g) fine quality dark chocolate, or more as needed Instructions: Begin by making the filling. Drain and rinse the cashews. Transfer to a food processor and add the remaining filling ingredients. Process until smooth. Set aside. Lightly coat a silicone candy mold with a little coconut butter. Melt half of the chocolate in a small saucepan over low heat. Coat the bottom and sides of the mold with the chocolate. Place in the freezer for 15 to 20 minutes. When the chocolate is set, remove the mold from the freezer and fill the cups with the cashew raspberry cream until they are about 3/4 full. Return to the freezer for 1 1/2 hours, until the filling has firmed up somewhat. Melt the remaining chocolate in a small saucepan over low heat. Spoon the chocolate over the filling. If you find you are short on chocolate, depending on the size of your mold, melt a little more. Place the finished chocolates in the freezer for at least 5 hours or overnight before removing from the mold. Store in the freezer and have a bite when the craving hits. Makes 15 1-inch chocolates

Other chocolate treats to enjoy from Lisa's Kitchen:
4 Ingredient Raw Peanut Butter Chocolate Cups
Chocolate Chili Cake
Flourless Chocolate Cake with Bittersweet Chocolate Glaze
Cocoa Nut Butter No-Bake Fudge

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Turkish Red Lentil Soup with Mushrooms and Sumac

As the astonishing heat and humidity of the past few months seems finally to be settling down in southwestern Ontario, soups become more appealing. I always find the transition from blazing temperatures to cool ones quite an adjustment — a warming bowl of nourishing soup is solacing and comforting and helps the body to adjust.

This particular soup also happens to be easy and fairly light, making it an ideal one for late summer temperatures. It's fairly lightly spiced with some aromatics and fresh mint and some tangy zest from lemon juice and ground sumac. I was smitten with the meaty texture the dried mushrooms added to the bowl. Serve up with rustic bread and your meal is ready.

Turkish Red Lentil Soup with Mushrooms and Sumac

Recipe by Lisa Turner Adapted from eCurry Cuisine: Turkish Published on August 23, 2016 Simple, light and aromatic Turkish red lentil soup with mushrooms and seasoned with mint and sumac Print this recipe Ingredients: 1 1/4 cups dried red lentils, rinsed 2 tablespoons olive oil 1 small red onion, finely chopped 1 small carrot, chopped 1 teaspoon cumin seeds 2 teaspoons paprika 2 red chilies, seeded and finely chopped 1 small tomato, finely chopped 1/2 oz (14 g) dried mixed mushrooms, soaked in hot water for 30 minutes, drained and chopped 6 cups water or vegetable stock 1 1/2 tablespoons fresh mint, chopped (reserve some for garnish) scant 1 tablespoon ground sumac (reserve some for garnish) juice from 1 small lemon (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste Instructions: Heat the oil over medium heat in a large heavy-bottomed saucepan or soup pot. When hot, toss in the red onion and carrot and sauté for 5 minutes. Add the cumin seeds, paprika and chilies, and stir for another minute. Add the tomato and simmer, stirring often, for another 5 to 6 minutes, until the tomato has softened and thickened. Now add the lentils and mushrooms and stir well to coat. Add the water or stock, bring to a boil, reduce the heat to medium-low, and cover. Simmer until the lentils are broken up, about 40 minutes. Add more water as needed to obtain your desired consistency. When the lentils are done you can purée them with a hand blender or just leave the soup as is. Stir in the mint, sumac, lemon juice and salt, and simmer for another few minutes. Serve hot, garnished with chopped mint and a sprinkle of sumac, and serve alongside fresh bread or a bed of cooked grainss. Makes 5 to 6 servings

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

Other lentil soups to enjoy from Lisa's Kitchen:
Creamy Lentil, Barley and Mushroom Soup
Toor Dal Soup with Sweet Potato, Dried Apricots and Coconut Milk
Indian-Style Split Pea Soup
Simple Lemon Dal

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Mango Banana Coconut Smoothie

As I don't usually eat breakfast, smoothies are an ideal way to get needed nutrients to start your day. Fruit is essential for most of my smoothies, along with coconut milk or almond milk and other juices, such as carrot juice and cranberry juice.

This smoothie is one of my tastiest yet and very easy to whiz up in a regular blender — no high speed action needed to make this one that comes together in a few minutes. It's very creamy, with those distinctive mango and banana flavors.

Mango Banana Coconut Smoothie

Recipe by Lisa Turner Published on August 19, 2016 Cold, refreshing and delicious smooth frozen mango and banana smoothie with coconut milk Print this recipe Ingredients: 1 frozen banana (2/3 cup sliced) 1 cup frozen mango pieces (1/2 large mango) 3 pitted dates, chopped 2/3 cup coconut milk 1 teaspoon turmeric 1 1/2 cups water, or as needed Instructions: Prepare the banana the night before. Peel, slice, and place on a small parchment lined tray. Pop into the freezer. The same can be done with the mango, but I used frozen mango pieces for convenience. Toss all of the ingredients into a blender and blend until smooth, adding more water if necessary. If you like, add some freshly squeezed orange juice for a citrusy flavour. Serve cold. Makes about 4 cups or 2 large servings

Other smoothies to enjoy from Lisa's Kitchen:
Beet and Top Green Smoothie with Apple, Orange and Ginger
Pomegranate & Blueberry Oat Smoothie
Raspberry-Banana Oat and Chia Seed Smoothie
Oat-Mango Smoothie with Blackberries

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Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant

Black-eyed peas have long been one of my favorite legumes, adding a welcome earthiness to dishes comprised of tangy, zesty or spicy flavors that make them a wonderful base in curries. In this nourishing curry, earthiness takes the main stage with roasted eggplant and Swiss chard.

The eggplant isn't really the main star in this dish, but it does add texture and roasting the vegetable brings out a delightful hint of sweetness. Fried eggplant is enjoyable too, but roasting brings out a unique flavor profile that I don't find frying quite matches — it was so good just as is, with salt just out of the roasting pan, that it's a wonder any of the eggplant ended up in the curry. Next time I might try it in a salad to appreciate the goodness of this under appreciated vegetable.

Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant

Recipe by Lisa Turner Cuisine: Indian Published on August 15, 2016 Wholesome and nourishing, sweet and earthy black-eyed pea curry with Swiss chard and roasted eggplant Print this recipe Ingredients: 2/3 cup dried black-eyed peas (2 cups cooked) 1 large globe or Italian eggplant 1 bunch Swiss chard, trimmed and chopped 2 teaspoons olive oil 2 shallots, mined 2 green or red chilies, seeded and finely chopped 2 teaspoons curry powder 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground mustard powder 1/2 teaspoon garam masala 1 medium tomato, finely chopped 5 tablespoons water, or more as needed juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Instructions: Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 to 60 minutes. Take care not to overcook — the beans should be tender but not be falling apart. Drain and set aside. To prepare the eggplant, cut of the stem and bottom edge and then cut in half lengthwise. Score the flesh into diagonal 1-inch lines, then turn and score again until you have a diagonal pattern. Take care not to cut through the skin. Sprinkle with some salt and let sit for 40 minutes. Rinse and squeeze out any excess water. Brush the eggplant with some oil and transfer to a roasting pan. Bake in a preheated 400° oven until the flesh appears collapsed and is wrinkly. Remove from heat and let cool for about 10 minutes, season with a bit of salt, and remove the flesh from the eggplant. If there is too much water, drain in a strainer. Set aside. Heat the oil over medium heat in the same saucepan used to cook the black-eyed peas. When hot, toss in the shallots and chilies and sauté for 2 to 3 minutes. Now add the spices and stir for another minute, until fragrant. Add the tomato, cook for another few minutes, and then add the eggplant and black-eyed peas, and cook for another few minutes, stirring often. Pour a few tablespoons of water into the pan and add handfuls of chard at a time until wilted. Add more water as necessary. Add the lemon juice and salt to taste near the end of the cooking time. Remove from heat, cover, and let sit for a few minutes before serving. Makes 4 to 6 servings

This is my contribution to Eat Your Greens, a monthly event co-hosted by Shaheen and The VegHog.

Other black-eyed pea dishes to enjoy from Lisa's Kitchen:
Black-Eyed Peas with Coconut Milk, Curry Leaves and Spices
Black Tea and Gingered Black-Eyed Peas
Black-Eyed Peas with Fenugreek and Tomatoes
Black-Eyed Peas with Mustard, Cumin and Curry Leaves

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Roasted Potato and Mushroom Soup with Coconut Milk

This summer hasn't really been soup weather because it's been a scorcher. At the same time, sometimes soup is just want you want, and this warm creamy soup with roasted potatoes and succulent earthy portobello mushrooms simmered in a fragrant and lightly spiced coconut and almond milk broth is one that I will be making often. The only thing I regretted was turning on the oven during an especially hot day to roast the vegetables. The kitchen stayed warm all afternoon, but it really was worth it. Once the vegetables are ready, the soup is easy to put together. I was content with just a bowl of this for dinner, but to fill out the meal, consider serving with some legume patties, such as these spicy lentil patties with sun-dried tomatoes.

I really like the extra flavor that comes out from roasting vegetables. This creamy soup certainly does the process justice and it wouldn't be a wonder if your dining companions came back for seconds.

Roasted Potato and Mushroom Soup with Coconut Milk

Recipe by Lisa Turner Published on August 9, 2016 Creamy roasted potato and portobello mushroom soup simmered in a fragrant and lightly spiced coconut and almond milk broth Print this recipe Ingredients: 6 medium potatoes (2 lbs or 900 g), cut into bite-size pieces 1 tablespoon + 2 teaspoons olive oil, divided 2 to 3 cloves garlic, minced 1 teaspoon paprika 1/2 teaspoon sea salt fresh ground black pepper 5 large portobello mushrooms, wiped clean with a damp cloth and thickly sliced 1 small red onion, chopped 1 red bell pepper, seeded and chopped 2 tablespoons olive oil 2 tablespoons brown rice flour or other flour 1 jalapeño, seeded and finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground mustard powder pinch of cayenne 2 cups coconut milk 2 cups almond milk (or more as needed) additional sea salt and ground black pepper as desired Instructions: Preheat an oven to 350° and line a large baking sheet with parchment paper. In a large bowl, toss together the potato pieces, 1 tablespoon of the olive oil, garlic, paprika, salt and black pepper. When well coated, transfer to the prepared pan, spreading them out as evenly as possible. Roast for 30 minutes, turning the potatoes half way through the roasting time. In the same bowl used to toss the potatoes, combine the 2 teaspoons of olive oil, mushrooms, onion and red pepper. When the potatoes are done, transfer them back to the bowl and toss with the mushrooms. Spread this mixture onto the baking sheet and bake for another 20 minutes, again flipping the mixture half way through the roasting time. Transfer back to the bowl and set aside. In a large heavy-bottomed saucepan, heat the 2 tablespoons of olive oil over medium-low heat. Stir in the flour and cook, stirring constantly so the flour does not burn, for about 2 minutes. Add the jalapeño, ground cumin, turmeric, mustard powder and cayenne to the pan and stir for another minute. Turn the heat up to medium and pour in the coconut milk. Simmer for 10 minutes, stirring often. Now pour in the almond milk and simmer for another 10 minutes, again stirring often. Stir the roasted potato and mushroom mixture into the broth. Reduce the heat to medium-low, cover, and simmer for another 10 minutes. Add a little more almond milk for a thinner soup and season with salt and pepper. Serve hot or warm. Makes 6 servings

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

Other mushroom dishes to enjoy from Lisa's Vegetarian Kitchen:
Mushroom Tikka Masala
Herbed Marinated Mushrooms
Scalloped Potatoes with Wild Mushroom Soup
Spicy Portobello Mushroom Chili

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Spicy Lentil Patties with Sun-Dried Tomatoes

Weekends are when I usually fuss around with slightly more complicated creations. Not that these spicy and flavorful little red lentil patties are really complicated, just a bit more time consuming than other dishes that I might make during the week. You don't even need to pull out a food processor for these. Once the lentils are cooked until mushy and drained, simply stir in the rest of the ingredients and shape into little bites. Baking them instead of frying cuts down on the cooking time and they are healthier too because you don't need oil. Simply line a baking sheet with parchment paper and bake, turning once, until they are nicely browned on both sides.

These go well with any meal and they happen to pack a bit of heat too. The nutritional yeast adds a bit of cheesy flavor that turned out quite nicely combined with the spices and tart sun-dried tomatoes. I served them with a simple tomato sauce, but you could serve them as burgers with your favorite toppings, or with a soup or salad on the side. These turned out to be a big hit with my dinner guests.

Spicy Lentil Patties with Sun-Dried Tomatoes

Recipe by Lisa Turner Published on August 2, 2016 Golden-brown baked red lentil and sun-dried tomato patties — simple to make and great for summer meals Print this recipe Ingredients: 1 cup dried red lentils 3 sun-dried tomatoes 1 flax egg (1 tablespoon ground flax seeds — see recipe for instructions) 1 large shallot, minced 1/3 cup fresh parsley, finely chopped 1 small red bell pepper, seeded and finely chopped 1 jalapeño, seeded and finely chopped 1 tablespoon nutritional yeast 1/2 tablespoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 cup brown rice flour or other flour, as needed 1/2 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the lentils and transfer to a medium saucepan. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the lentils are soft. Drain well. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop. To make the flax egg, combine 1 tablespoon ground flax seeds with 3 tablespoons warm water. Let sit for 5 minutes. Transfer the well-drained lentils to a large bowl and add the sun-dried tomatoes, flax egg and the rest of the ingredients. Stir well to combine. The mixture should be sticky but easy enough to work with to shape into patties. Add more flour if the mixture is too moist. These can be baked or fried. To bake, line a baking sheet with parchment paper and preheat the oven to 400°. Shape the lentil mixture into small 1 1/2-inch patties and transfer to the baking sheet. Bake for 15 minutes, then turn and bake for another 10 to 15 minutes. Let cool for a few minutes and transfer to a plate for serving. To fry, lightly oil a large non-stick skillet and heat over medium heat. Fry each patty for a few minutes per side until golden. Do not crowd the pan but instead fry up in batches. Makes 12 2-inch patties

I'm sharing this with Jacquline's Meat Free Mondays event and also with My Legume Love Affair, an event started by Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by Sneha's Recipe.

More patties and small bites to enjoy from Lisa's Vegetarian Kitchen:
Red Lentil, Chickpea and Millet Patties
Chickpea Patties Smothered in Vegetable Gravy
Quinoa Potato Patties
Spicy Baked Chickpea Koftas

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