Quick and Easy Pumpkin Molasses Chocolate Chip Bread - Vegan

Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it also happens to be vegan. I don't eat eggs, so that's a bonus because they are rarely to be seen in my kitchen. I loaded up on pumpkins while in season, roasted and bagged up and froze a healthy quantity of purée for future use. So of course, plenty of pumpkin has been making its way into my main dishes and baked goods, and this satisfying bread is one such example.

I like to bake and cook, but cleanup is not my favorite chore, so the fewer dishes dirtied, the merrier the chef. Only one bowl is needed to turn out a loaf, along with a few utensils and a loaf pan. The bread is great for breakfast, and because it's somewhat sweet, can satisfy an after dinner craving for dessert too.

Quick and Easy Pumpkin Molasses Chocolate Chip Bread - Vegan

Recipe by Lisa Turner Adapted from Vegan Richa Published on October 31, 2016 A quick and easy vegan pumpkin and molasses loaf with chocolate chips that is moist, fragrant and delicious Print this recipe Dry ingredients: 1 3/4 cup flour (I used a blend of unbleached white and whole spelt flours) 2/3 cup coconut or brown sugar 1 1/4 teaspoon baking powder 1/4 teaspoon baking soda pinch of sea salt 2 1/2 teaspoons pumpkin pie spice (I used 1 1/2 tsp cinnamon, 1/4 tsp cardamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves) 3 tablespoons dark chocolate chips (the mini ones work best, but use what you have on hand) 3 tablespoons chopped walnuts or almonds (optional) Moist ingredients: 1 1/8 cup unsweetened and unspiced pumpkin purée 1/2 cup almond milk 4 tablespoons sesame oil 1 tablespoon molasses 1 teaspoon lemon juice handful of dark chocolate chips for topping (optional) Instructions: Line a 9-inch loaf pan with parchment paper or grease well and dust with a bit of flour. Preheat an oven to 350°. In a large bowl, mix together the flour, sugar, baking powder, baking soda and pumpkin pie spice until well blended. Stir in the chocolate chips and nuts, if using. Make a slight well in the center of the dry ingredients, and add the pumpkin purée, almond milk, oil, molasses and lemon juice. Stir until well blended. Transfer the mixture to the prepared pan and top with chocolate chips if desired. Bake in the preheated oven for 50 to 60 minutes until lightly golden and a cake tester inserted into the middle of the loaf comes out clean. Remove from the oven and leave in the pan to cool for at least 10 minutes. Turn the loaf on to a wire rack and let cool completely before slicing. Wrap leftover bread and store in the refrigerator for up to a week. Makes 1 9-inch loaf

Other quick breads to try from Lisa's Vegetarian Kitchen:
Kalamata Olive Bread with Sun-Dried Tomatoes
Peanut Butter Loaf with Dates and Prunes
Cornbread with Brown Rice
Moist Chocolate Date Cake

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Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

In the cold autumn and winter months, there is nothing quite like a creamy vegetable soup made up of root vegetables and earthy mushrooms, all simmered together with spicy Thai seasonings that initially tempt and then pleasantly linger on the palate. The lasting allure is beautifully tempered by the soothing presence of coconut milk and the natural sweetness of sweet potatoes and carrots. This soup speaks comfort. It also makes a fair amount, so it's great for leftovers the next day, especially as the flavors meld together after the soup has been resting overnight.

I do like a thick and creamy soup, but as is usually the case, soups are not only forgiving, but also very easy to adjust to suit preferences, so thin out the soup as much or as little as desired. Serve it up with grains, flat breads, or even some thick slices of crusty bread.

Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms

Recipe by Lisa Turner Adapted from Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes Cuisine: Thai Published on October 29, 2016 Warming and fragrant creamy sweet potato and carrot soup seasoned with Thai red curry paste Print this recipe Ingredients: 1 oz (30g) mixed mushrooms (I used shiitake and porcini), soaked for 20 to 25 minutes, drained and roughly chopped 1 tablespoon sesame or olive oil 1 medium red onion, diced 2 cloves garlic, minced or crushed 1-inch fresh ginger, minced or grated 2 tablespoons Thai red curry paste, or to taste 2 1/2 cups vegetables stock, plus more as needed 1/4 cups almond butter 14 oz (400 mL) coconut milk 1/2 tablespoon tamari (soy) sauce 1/2 cup dried red lentils, rinsed 3 cups carrots, diced 3 cups sweet potato, peeled and diced 1 teaspoon paprika 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/4 teaspoon cayenne juice from 1 lime (2 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste small bunch of cilantro or parsley, finely chopped for garnish (optional) finely chopped roasted tamari almonds for garnish (optional) vegan Parmesan cheese for garnish (optional)* Instructions: Soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and roughly chop. Set aside. Heat the oil in a large saucepan or soup pot over medium heat. When hot, add the onion, garlic and ginger, and sauté for 5 minutes or until the onion begins to soften. Stir in the curry paste and stir and fry for another minute. In a small bowl, whisk the almond butter into a little of the vegetable stock until smooth. Pour into the pot, along with the remaining stock, coconut milk, tamari, lentils, carrots, sweet potatoes and spices. Stir well and bring to a gentle boil over medium-high heat. Reduce the heat to medium-low, add half of the mushrooms, cover, and simmer until the vegetables are tender, about 15 to 20 minutes. Blend the soup until smooth or partially smooth as desired in batches using a countertop blender or in the pot with an immersion blender. Add the rest of the mushrooms, lime juice and season with salt and pepper. Add more stock if necessary. Return to the stove and simmer for another few minutes. Serve hot garnished with fresh chopped cilantro or parsley, chopped tamari almonds or vegan Parmesan cheese. Suggested serving accompaniments: Sri Lankan coconut roti and hot fresh cooked brown rice. Notes: Garnishing the soup with roughly chopped roasted tamari almonds adds texture along with a complementary salty component. Instead of discarding the mushroom soaking liquid, use some in the soup in place of the stock for extra mushroom flavor. *To make vegan Parmesan cheese, simply grind raw cashews and almonds, nutritional yeast and sea salt into a fine meal. It keeps so well in the refrigerator that I make up enough have on hand when desired. My measurements yielding just under a cup of Parmesan: 1/2 cup cashews, 1/3 cup almonds, 3 tablespoons nutritional yeast and a few pinches of sea salt. Makes 6 servings

Other Thai-Inspired creations you may enjoy from Lisa's Vegetarian Kitchen:
Creamy Thai Coconut Mushroom Soup
Thai Red Curry Vegetable Soup
Thai-Inspired Sweet Potato Kidney Bean Soup
Massaman Curry with Paneer Cheese

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Roasted Tamari Almonds

I guarantee that almond lovers with swoon with delight over these crunchy and highly addictive almonds roasted with salty tamari. Considering that they are so ridiculously easy to make, it's a wonder that I ever purchased overpriced bags of pre-prepared tamari almonds from stores — which sometimes even included ingredients other than just raw almonds and tamari.

This recipe makes a full pan so you'll have some on hand to snack on throughout the week when you get the munchies. Although, if you're a certain friend of mine, a full batch might only last a day!

Be sure to use genuine tamari — easily available at any grocer nowadays — instead of common Chinese soy sauce. Tamari has a much richer and deeper flavor that is essential for these almonds. Besides, if you haven't already tried tamari yet, you'll find that you'll never go back to cheap soy sauces.

Roasted Tamari Almonds

Recipe by Lisa Turner Published on October 24, 2016 Classic crunchy home roasted tamari almonds with a deep, rich and addictive flavor Print this recipe Ingredients: 2 1/2 cups raw almonds 3 1/2 tablespoons tamari Instructions: Line a baking sheet with parchment paper. Preheat an oven to 350°. In a small bowl, toss the almonds with the tamari. Spread the almonds evenly on the prepared baking sheet. Roast on the middle rack of the oven for 7 minutes. Flip the almonds, and bake for another 5 to 7 minutes until browned. If there is still tamari on the baking sheet, turn off the oven, leave the door ajar, and let the pan sit until the tamari has evaporated. Remove the sheet from the oven and let cool completely. These keep well in a sealed jar for a good number of weeks, although I doubt they will last that long. They're that good. Makes 2 1/2 cups

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Spiced Pear Muffins - Vegan

I'll be the first to admit that baking does present greater challenges than most of the dinners I cook because the chemistry is usually more precise, but in the case of muffins, only a few fundamentals are necessary to understand and you'll get perfect muffins each and every time. It is important to measure out the dry ingredients separately from the moist ingredients and then stir the moist ingredients into the dry ingredients until just combined without over-mixing.

In fact, if you are looking to encourage someone to experience the joys of homemade baked goods in their own kitchen, muffins are a good start. They are also a great way to get kids interested in baking too. Not only is the process relaxing and easy, but the end result is a batch of deliciously moist muffins that fill the kitchen with a tantalizing aroma. These ones are dairy-free, contain only a small amount of coconut sugar — unlike many store-bought and coffee shop versions that resemble a giant cupcake more than a muffin — and make for a quick breakfast on the run or a morning or afternoon snack. The addition of chopped pears adds a subdued sweetness and moisture as well. I assure you the absence of dairy won't be noticed.

Spiced Pear Muffins - Vegan

Recipe by Lisa Turner Published on October 21, 2016 Moist and delicious muffins with diced pears and fall spices — dairy-free and egg-free Print this recipe Ingredients: 2 1/4 cups all-purpose spelt flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 to 2/3 cup coconut sugar 1 tablespoon ground flax seeds 3 tablespoons warm water 3/4 cup almond milk 1/3 cup unsweetened apple sauce 2 medium pears, peeled and diced slivered almonds for sprinkling (optional) Instructions: Preheat an oven to 375°. Grease 12 muffins cups. In a large bowl, stir the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and sugar to combine. In a small bowl, whisk together the ground flax seeds and water and let sit for 5 minutes. In a medium bowl, whisk together the almond milk, apple sauce and flax mixture until well combined. Make a well in the center of the dry ingredients, pour in the milk mixture and stir until just combined. Gently fold in the pears. Transfer the mixture to the prepared muffin tin and sprinkle with slivered almonds if desired. Bake in the oven for 20 to 25 minutes until golden and a cake tester comes out clean when inserted into the middle of a muffin. Remove from heat and let cool in the pan for 10 minutes. Carefully transfer to a wire rack. Serve warm or cool. Any leftovers will keep well in the refrigerator for up to 5 days. Makes 12 muffins

Other muffin recipes to enjoy from Lisa's Vegetarian Kitchen:
Quick and Easy Cornbread Muffins
Barley Muffins with Apple and Cashew Pieces
Blueberry Goat Cheese Muffins
Cranberry Lemon Ricotta Muffins

On the top of the reading stack: Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year

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Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Combining plump buttery chickpeas with spinach and beets in a creamy coconut milk and tomato gravy with aromatic spices not only puts plenty of flavor on the plate, but also provides for a complete, filling and wonderfully nourishing meal served with fresh cooked white or brown rice or a flat bread. And with curry powder and panch phoran spice blends made up ahead of time, it comes together in no time at all.

Panch phoran, also known as Bengali five-spice, is a deliciously fragrant spice blend consisting of equal parts fenugreek, nigella, black mustard, cumin and fennel seeds. Panch phoran is easy to find at Indian or Asian grocers, but it's ridiculously easy to make your own and keep on hand in a sealed jar for a good many months on hand for quick additions to all kinds of vegetable dishes — simply combine equal parts of each seed. Panch phoran is especially wonderful with potatoes.

Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Recipe by Lisa Turner Cuisine: Indian Published on October 19, 2016 A simple and nourishing creamy chickpea curry with spinach and beets in a fragrant Bengali five-spice coconut milk and tomato sauce Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 tablespoon panch phoran (Bengali five-spice) 1-inch piece ginger, grated or minced pinch of asafetida 1 large tomato, finely chopped 1 tablespoon curry powder 1/3 cup coconut milk 1 bunch of fresh spinach or beet green tops, roughly chopped 1 teaspoon sea salt, or to taste 2 medium cooked beets, diced (2 cups) Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside. Heat the oil in large saucepan over medium heat. When hot, add the panch phoran and stir for a few minutes until the seeds darken a few shades. Toss in the asafetida, let sizzle for a moment, and then add the tomato and curry powder. Cook for 5 minutes until the tomato thickens. Stir in the coconut milk and chickpeas and simmer for another 10 minutes, stirring often. Add the spinach or beet tops a few handfuls at a time, until wilted. Stir in the salt and remove from heat. Serve hot with the diced beets stirred in or scatter on top. Makes 4 servings

This is my contribution to My Legume Love Affair, a monthly event started by Susan of The Well Seasoned Cook, administered by myself, and kindly hosted this month by Siri. It also happens to be the 100th edition, and to celebrate, Siri is offering a giveaway too.

I'm also sharing with Jacqueline's Meat Free Mondays. The recipes featured each week always stimulate my appetite.

More chickpea curries you will enjoy:
Chana Saag (Chickpea and Spinach Curry)
Chickpeas, Mango and Spinach in a Tomato Coconut Gravy
Chickpeas with Yogurt and Fresh Mustard Greens
Potato and Chickpea Curry with Tomatoes and Tamarind
Chickpeas with Mango Powder (Amchoor Chana)

On the top of the reading stack: Oh She Glows Every Day: Quick and Simply Satisfying Plant-Based Recipes

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Creamy Vegan Cashew Alfredo Sauce with Crispy Roasted Brussels Sprouts and Shell Pasta

Fettuccine Alfredo is a classic Italian creation that is essentially egg noodle pasta smothered in a rich sauce of butter and Parmesan cheese, and sometimes cream. When I first became a vegetarian, it was one of the only dishes I could eat when dining out, assuming it was on the menu, unless I wanted a boring salad with little substance instead. Of course, now that vegetarianism has become a choice for a much greater number of people worldwide, vegetarian options are more varied in restaurants now than ever before.

But what to do for vegans if they remember this dish and enjoyed it? After all, butter and cheese are off limits. I'm not strictly vegan, so I can still enjoy the classic preparation, and have made it at home, but I wanted to try a vegan version, with the twist of adding some grilled vegetables on the side too with the sauce. Cashews and nutritional yeast to the rescue again! I used shell pasta instead of fettuccine to "cradle" the cashew Alfredo sauce. The result was a filling and comforting chilly weather meal. I didn't miss the cheese and I don't think you will either. As always, nuts and nutritional yeast makes for a nice substitute that is protein rich and wholesomely delicious and satisfying.

Creamy Vegan Cashew Alfredo Sauce with Crispy Roasted Brussels Sprouts and Shell Pasta

Recipe by Lisa Turner Cuisine: Italian Published on October 16, 2016 Fresh cooked pasta and roasted Brussels sprouts tossed in a rich and creamy vegan "Alfredo" sauce Print this recipe "Alfredo" sauce: 1 1/3 cups raw cashews, soaked in water overnight and drained juice from 1 small lemon (2 tablespoons) 1/2 cup water 1 teaspoon maple syrup or honey 1 teaspoon white (shiro) miso 1/4 cup nutritional yeast almond milk or more water as needed sea salt to taste Other ingredients: 1 lb (450 g) Brussels sprouts, outer leaves peeled, and halved 1 tablespoon sesame or olive oil sea salt and fresh cracked black pepper to taste 1 1/2 cups uncooked shell pasta Instructions: To make the sauce, combine all of the ingredients in a blender or food processor and process until smooth. The sauce should be somewhat thick, but add a bit more water or almond milk to reach desired consistency. Taste for salt and set aside until ready to use. Line a baking sheet with parchment paper. Preheat an oven to 375°. In a medium bowl, toss the Brussels sprouts with oil, salt and pepper. Spread evenly onto the prepared baking sheet. Roast for about 25 to 30 minutes, turning halfway through the roasting time, until the Brussels sprouts are golden and the edges begin to get crispy. While the Brussels sprouts are roasting, cook the pasta according to package instructions until al dente. Drain well. To serve, transfer the pasta to the bowl that the Brussels sprouts were tossed in. Add spoonfuls of the cashew sauce, toss, and then toss in some of the cooked Brussels sprouts. Season with a little more salt and pepper and more sauce if desired, and serve hot. Refrigerate leftover sauce for 2 to 3 days and use again with pasta or as a dip for fresh cut vegetables. Makes 4 servings

I'm sharing this recipe with Jacqueline's Meat Free Mondays, Eat your Greens, co-hosted by The Veg Hog and Allotment to Kitchen, and also Pasta Please, jointly managed by Tinned Tomatoes and Thinly Spread.

More sauces suited to pasta or cooked vegetables to enjoy from Lisa's Kitchen:
Best-Ever Mushroom Sauce
Portobello Mushroom Marinara Sauce
Velvety South Indian Tomato Chutney

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10 Nourishing Vegetarian and Vegan Pumpkin Recipes

Autumn to most of us means bringing out our favourite cozy sweaters and blankets. If you are interested in cooking and eating well, cooks find themselves turning to comfort foods, like soups, baked dishes and treats. It's also about enjoying the harvest. Unique to this time of year are pumpkins. For a few months of the year, they are in abundance and cost very little. To really stretch things out, I always buy several pie pumpkins - they have more flavour than large ones - roast them, mash up the flesh and divide into 1 cup portions to store in the freezer for future use. This way, I can extend the season. Don't forget to save and roast the pumpkin seeds because they are a special treat and happen to be high in protein and a good source of phosphorus, magnesium and other minerals.

Now onward to some recipes from the archives to satisfy that pumpkin craving. Please note not all of the recipes are vegan friendly, but most are, and many can be adapted to suit dietary requirements.

Kidney Bean Pumpkin Chili

Rich, hearty and slightly smokey chili includes not only the goodness of pumpkin purée, but also red kidney beans, carrots, pepper and mushrooms to fill out the bowl. Finished with some lime juice and a splash of balsamic, this chili is sure to warm the toes.

Curry-Laced Pumpkin and Potato Soup

I like some spice in my kitchen and pumpkin and potato combine well here to warm your spirit and body. This is an easy dish to make too, so it's great for a mid-week lunch or as part of a main meal.

Chickpea Quinoa Pumpkin Burgers

If you adore little baked delights as much as I do, then you'll want to try these protein packed patties that can be served as burgers with bread or buns, or over salad greens with some homemade tomato chutney or tomato sauce. They smell heavenly as they bake in the oven.

Baked Pumpkin Falafel with Tahini Lemon Sauce

On the subject of little bites, falafel never fails to please, especially when served up with some zesty tahini lemon sauce and wrapped in pitas or your favorite flatbreads.

Refried Beans with Pumpkin

A twist on my classic and spicy refried beans, I added some pumpkin purée for added depth and texture and of course, a healthy dose of nourishment.

Pumpkin and Carrot Split Lentil Soup

On those especially chilly days, serve up a bowl of this colourful and creamy soup cooked with toor dal and Indian spicing. Every slurp is a treat for the tastebuds.

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

Quinoa, pumpkin, potato and peas tossed together with classic south Indian tamarind, coconut and spices makes for an interesting, rather untraditional side that is every bit as satisfying and delicious as you can imagine. This is a hearty dish so consider serving it up with a vegetable soup.

Pumpkin Gingerbread Waffles

For breakfast, waffles with a hot cup of coffee or tea are a fine way to warm up in the morning. The divine aroma of the baking waffles with pumpkin pie spicing will have you nibbling on them before the maple syrup is even poured on top to complete the feast.

Pumpkin Cheesecake

Of course, pumpkin also features well in desserts, and this light and creamy cheesecake is a fine example of that. It's crustless too. The only drawback is waiting for the opportunity to enjoy a few bites.

Pumpkin Pie with Fresh Purée

Who can resist the allure of pumpkin pie, especially when a homemade pumpkin purée is baked in a homemade pastry crust. Creamy and rich, with the aromatic spices we associate with baked treats, this might be the best pumpkin pie I've made yet.

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Pumpkin Pie Pudding with Banana and Avocado

I usually make pumpkin pie at least once a year during the pumpkin season, but this year I found something that is almost as good and much easier to prepare too. Not that I mind making pie crust, but admittedly it does involve far more fuss than whizzing up some fresh pumpkin purée with banana, avocado, pumpkin pie spices and some maple syrup into a smooth vegan pudding. It's sweet, without being overpowering, and rich and creamy. Nothing to feel guilty about while enjoying a serving because everything here is good for you.

Pumpkin Pie Pudding with Banana and Avocado

Recipe by Lisa Turner Adapted from Blissful Basil Published on October 10, 2016 A rich and creamy no-cook vegan avocado pudding that tastes like pumpkin pie filling Print this recipe Ingredients: 2 medium just-ripe bananas, peeled 2 ripe avocados 3/4 cup plain unsweetened pumpkin purée 1/3 cup almond butter 3 to 4 tablespoons maple syrup, to taste 1/8 teaspoon ground cloves 1/8 teaspoon ground cardamon 1/8 teaspoon ground allspice 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg or mace 1/2 teaspoon ground cinnamon 1 teaspoon vanilla a few pinches of sea salt almond milk as needed Instructions: Combine all of the ingredients except the almond milk in a blender or food processor. Process until well combined, stirring often to distribute the mixture. The pudding should be fairly thick, but a bit of almond milk may be added if the mixture seems too thick. Transfer to a container and place in the refrigerator to chill and thicken. Serve in dessert glasses or small bowls and top with some yogurt and slivered almonds if desired. Store any leftovers in the refrigerator for up to 2 days, stirring before serving. Makes 2 large servings or 4 small servings

Other pumpkin treats to enjoy from Lisa's Vegetarian Kitchen:
Essentially Raw Pumpkin Bites
Pumpkin Pie with Fresh Purée
Pumpkin Energy Bites
Pumpkin Cheesecake

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Vegan Chickpea Flour Omelette with Vegetables

I don't much fuss with breakfast during the week, but on the weekends when there is more time and two of us to sit down for a nice brunch, usually something a little fancier than toast, simple cooked grains and fruit appear on the table. The latest brunch was this delightfully satisfying and easy-to-prepare vegan omelette starring chickpea flour. I refrain from eating eggs themselves, but that doesn't mean I can't make something that mimics egg creations and that, in my opinion, is even more enjoyable.

The texture of the omelette is very much like a real egg omelette or my favorite pudla, though a bit crispier and stuffed with vegetables. The ingredients you can use as a filling for the omelette are endless. I used what I had on hand, but mushrooms are surely a must, or diced red pepper, peas, spinach and even a bit of cheese if you don't follow a strictly vegan diet. It's totally up to you what favorites to include. This batter can be made ahead of time and kept in the fridge overnight to cut down the process if you want that omelette asap in the morning. These also make for a fine lunch or light dinner and the recipe is easy to double if necessary.

Vegan Chickpea Flour Omelette with Vegetables

Recipe by Lisa Turner Published on October 5, 2016 Easy, satisfying and delicious vegan chickpea flour omelettes stuffed with vegetables Print this recipe Omelette batter: 3/4 cup chickpea flour (besan) 3/4 cup + 1 tablespoon almond milk 2 teaspoons apple cider vinegar 1/2 tablespoon nutritional yeast 1/2 teaspoon turmeric 1/4 teaspoon baking soda 1/2 teaspoon sea salt Vegetable stuffing: 1 large shallot, minced 1 to 2 cloves garlic, minced or crushed 1/3 cup small broccoli florets 1 small firm tomato, finely chopped 1 tablespoon fresh chopped parsley or cilantro Instructions: Process the omelette batter ingredients in a small blender or food processor until smooth. The batter should not be too thick but should be of pourable consistency — if it's too thick, then add a bit more almond milk. Let the batter rest at room temperature for 30 minutes while preparing the omelette stuffing. Heat 2 teaspoons of oil in a medium non-stick skillet over medium heat. When hot, toss in the shallot and garlic and sauté for 2 to 3 minutes until lightly browned. Add the broccoli and fry for another 3 to 4 minutes to soften. Remove from heat and transfer to a small bowl. Return the skillet to the heat and add a little more oil to lightly coat the surface. Pour half of the batter into the hot pan. Top one half of the omelette with some of the shallot, garlic, broccoli and tomato. When small bubbles cover the surface of the omelette and the edges are firmed up — 1 or 2 minutes — gently fold over the side without the vegetables over the vegetable half and cook for another minute. Turn off the heat, cover with a lid, and steam for 5 minutes. Slide the omelette onto a plate, return the skillet to the stove, add a little more oil and repeat with the remaining half of the batter. Serve the omelettes hot garnished with parsley or cilantro, diced tomato or slices of avocado. Makes 2 8-inch omelettes

Other recipes with chickpea flour to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Flour (Besan) Crêpes with Spinach
Chickpea Flour Fudge
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pissaladières with Caramelized Fennel & Onions

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Mushroom Green Pea Curry in a Creamy Cashew Sauce with Onion and Parsley

After a rather prolonged absence from my kitchen due to illness, I found myself craving earthy mushrooms. Because my stomach is still rather sensitive, I wanted something spicy but not with too much heat, so I opted for this recipe that makes good use of aromatic spices which tend to be gentler on the tummy.

Now, I don't mind takeout once in a while and my husband is a fairly good cook, but after not cooking for a while, I realized how much this fussy girl really enjoys her own cooking. I have complete control over the quality and quantities of the ingredients that go into each creation that is dished out with loving care.

This particular mushroom dish has a fairly long list of ingredients, but I assure you it's really straightforward to make and not very time consuming. The succulence of meaty shrooms really comes through here in each bite, highlighted by a fragrant nutty cashew gravy. You want the peas to retain that pop in your mouth appeal, so no need to thaw frozen peas, otherwise they will be too mushy. The alternative is to thaw them and add them near the end of the cooking time.

If you want a mushroom curry without the tomato, simply adjust the water accordingly. I personally liked the extra bit of zing from the tomato, but the choice is entirely up to the cook.

Mushroom Green Pea Curry in a Creamy Cashew Sauce with Onion and Parsley

Recipe by Lisa Turner Adapted from Monsoon Spice Cuisine: Indian Published on October 2, 2016 Fragrant mushroom and green pea curry simmered in a creamy cashew gravy seasoned with aromatic seeds and spices Print this recipe Cashew paste: 3 teaspoons olive or sesame oil 1-inch piece cinnamon stick, broken into pieces 2 black cardamon pods, slightly crushed 2 green cardamon pods, slightly crushed 5 whole cloves 10 peppercorns 1 tablespoon coriander seeds 1 1/2 teaspoons cumin seeds handful of dried curry leaves, crumbled 1 medium red onion, chopped 2 green or red chilies, seeded and minced 1 teaspoon coconut or brown sugar 8 to 10 cashews, soaked in water for 1 hour and drained almond milk or water as necessary Curry: 2 teaspoons olive or sesame oil 1 teaspoon cumin seeds 1 teaspoon fennel seeds pinch of asafetida 1-inch fresh ginger, minced or grated 1 clove garlic, minced or crushed 1 medium tomato, chopped (optional) 2 1/2 cups water, or more as needed 1/2 teaspoon sea salt, or to taste 16 to 18 button mushrooms, cut into thick slices 1 1/4 green peas, fresh or frozen and unthawed 1/2 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon amchoor (dried mango) powder (optional) 1 tablespoon dried methi (fenugreek) leaves small handful of fresh chopped parsley, for garnish Instructions: Begin by making the paste. In a large skillet, heat 3 teaspoons of oil over medium heat. When hot, add the cinnamon stick, cardamom pods, cloves, peppercorns, coriander seeds and cumin seeds, and stir for a minute or two until the seeds begin to darken a shade or two. Stir in the curry leaves and then add the onion. Stir until the onion is golden, about 5 minutes. Now add the chilies and sugar, stir for another 30 seconds, and then stir in the cashews. Stir for another few minutes. Remove from heat and let cool for a bit. Then add to a blender and grind until smooth, adding water or almond milk as necessary to get a thick but smooth paste. Set aside. Heat 2 teaspoons of oil in a heavy-bottomed large saucepan over medium heat. When hot, add the tempering cumin seeds, fennel seeds and asafetida, and stir for about 30 seconds. Add the ginger and garlic, and stir for another minute. Add the cashew paste, and stir for another 2 to 3 minutes. Add the tomato if using, and cook for another few minutes. Stir in the water and salt and bring to a gentle boil, stirring often. Add the mushrooms and peas, cover, and simmer, stirring often, for about 8 minutes. If the gravy is too thick, add a bit more water. Stir in the garam masala, turmeric, amchoor powder if using, and methi. Remove from heat, cover, and let stand for at least 5 minutes before serving to let the flavors blend. Serve hot garnished with fresh chopped parsley and with flat breads or a bed of hot fresh cooked white rice. Makes 6 servings

This is my contribution to Jacqueline's weekly event Meat Free Mondays. Each week readers are treated to meal suggestions for each day of the week, along with bonus recipes.

Other mushroom curry dishes to enjoy from Lisa's Kitchen:
Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas
Mushroom Methi Curry with Basmati Onion Rice
Paneer Mushroom Masala
Kashmiri Chickpeas with Mushrooms

On the top of the reading stack: Superfoods 24/7: More Than 100 Easy and Inspired Recipes to Enjoy the World's Most Nutritious Foods at Every Meal, Every Day

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