Hearty Mushroom and Barley Soup

Just like the animals in the field (or the squirrels in the backyard, as the case might be), we humans feel the need to "stock up" on nutrients as fall turns into winter. For me and many other vegetarians, this often takes the form of thick, hearty and nourishing soups. And for me, these kinds of soups are a great excuse to load in the succulent mushrooms.

This mushroom and barley soup loaded with vegetables and seasoned with dried herbs and spices is just the thing to warm and nourish the body as the cold weather sets in. I call it a soup, but it can be prepared almost as a thick stew or in a thinner broth as you please — it simply depends on how much stock or water you use. Either way, it's delicious, pleasing and comforting.

Note: I like to reserve the mushroom soaking liquid to use as part of the soup broth, much like I do when I soak sun-dried tomatoes. This really enhances the earthy mushroom experience of the soup.

Hearty Mushroom and Barley Soup

Recipe by Lisa Turner Published on November 28, 2016 Warming and comforting as it is hearty and nourishing, this mushroom, barley and vegetable soup seasoned with dried herbs and spices is perfect for cold weather Print this recipe Ingredients: 1 oz (28 g) dried mixed mushrooms 1 tablespoon olive oil 2 to 3 shallots, finely chopped 1 medium carrot, diced 2 celery stalks, diced 2 cloves garlic, minced or crushed 2 to 3 red chilies, seeded and finely chopped 1 lb (450 g) button mushrooms, sliced 1/2 tablespoon paprika 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1 teaspoon dried dill 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 teaspoon garam masala (optional) 2 medium tomatoes, chopped 2/3 cup coconut milk 3 to 4 cups vegetable stock or water, or as needed 2/3 cup pearl barley 1 1/2 teaspoons sea salt, or to taste juice from 1 lemon (3 tablespoons) Instructions: Soak the dried mushrooms in 1 cup of hot water for 30 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the olive oil in a large saucepan or soup pot over medium heat. When hot, sauté the shallots, carrot and celery for 5 minutes. Add the garlic, chilies, dried mushrooms and fresh mushrooms. Cook for another few minutes until the mushrooms begin to release their juices. Toss in the paprika, coriander, cumin, turmeric, dill, thyme, rosemary and garam masala if using. Stir for 1 minute, then stir in the tomato and cook for another few minutes to soften. Pour in the reserved mushroom soaking water, coconut milk, stock or water, and barley. Bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer until the vegetables and barley are tender, about 35 minutes, stirring occasionally. Add more stock or water as needed to achieve your desired consistency. Stir in the salt and lemon juice and taste for seasoning. Serve hot. Makes 6 to 8 servings

I'm sharing this with Jac's Meat Free Mondays. This weekly event always features a selection of inspiring recipes.

Other warming ideas for barley from Lisa's Kitchen:
Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms
Creamy Lentil, Barley and Mushroom Soup
Cranberry Bean, Barley and Fennel Soup
Spiced Red Lentil, Barley and Vegetable Soup

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Mushroom "Bacon"

In no way was I trying to mimic the actual flavor of bacon here. After all, I've been a vegetarian for over 20 years now, and I never was tempted to eat meat ever again once my decision had been made. At this point, I don't even remember what meat tastes like. In fact, the smell even makes me a bit queasy. Packaged soya products meant to "replicate" the appearance and flavors present in meat, such as wieners, ground "meat" or burgers never did interest me either.

But mushrooms on the other hand … I'm always curious when I come across a new idea for mushrooms, so smoky, crisped up and salty mushrooms did appeal to me. Dried meaty mushrooms surely couldn't disappoint. Depending on the type of mushroom used, the texture and baking time for these "bacon" strips will vary slightly. Another variable to keep in mind is the width of the mushrooms slices — the thinner, the crispier. Portobellos will yield a "fattier" version, and button mushrooms work well too. But I recommend king oysters if you can get them because they are long with a firm texture that stands up well under the heat. I wanted strips of mushroom bacon too, just because.

For a vegan breakfast fit for even the fussiest of eaters, serve these up with some gently spiced scrambled chickpea flour, lightly herbed pan-fried potatoes, and some whole grain toast on the side. Such a hearty breakfast will keep you going well past lunchtime.

Mushroom Bacon

Recipe by Lisa Turner Published on November 26, 2016 Thin, crispy, smoky and salty vegan mushroom "bacon" strips that anyone — vegetarian or otherwise — will enjoy Print this recipe Ingredients: 4 king oyster mushrooms, thinly sliced 1 teaspoon tamari (soy) sauce 1 teaspoon sesame oil 1/2 teaspoon liquid smoke 1/2 teaspoon coconut sugar or brown sugar 1/2 teaspoon paprika sea salt to taste Instructions: Line a baking sheet with parchment paper. Arrange the mushrooms evenly on the sheet. Preheat an oven to 350°. In a small bowl, whisk together the tamari, oil, liquid smoke, sugar, paprika and salt to taste. Brush both sides of the mushrooms with the tamari mixture. Bake in the oven for 15 minutes, turn the mushrooms, and cook for another 15 minutes or until the mushrooms are dried out and begin to crisp up. Depending on how many strips of mushrooms are desired, it may be necessary to do these in batches. They are best when cooled down. Makes 4 side servings

You may also enjoy:
Teriyaki Mushrooms and Cashews
Mushroom Masala (Succulent Mushrooms with Tomatoes and Spices)
Portobello Quinoa Stuffed "Sandwich"
Mushroom Walnut Spread

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Lemon Chia Seed Cornmeal Bread

This might be my next quick bread obsession. Not too sweet, the bold lemony flavor of this cornmeal loaf studded with chia seeds stands up on its own, and lovingly complements a nice cup of hot tea. Or consider serving alongside a spicy curry for a refreshing taste experience. I found it went particularly well with a version of tarka dal I made recently. The meal was a memorable one, and a fine example of the elegance of simplicity.

It's just as pleasing as my Classic Cornbread.

Note: All-purpose flour can be used in place of the pastry flour. For a somewhat lighter bread, the cornmeal can also be replaced with all-purpose flour. Personally, I really like the slight crunch the cornmeal imparts to the bread along with the chia seeds. The loaf turned out to be very moist with a distinctive lemony zing.

Lemon Chia Seed Cornmeal Bread

Recipe by Lisa Turner Published on November 23, 2016 Moist and delicious lemon and cornmeal loaf with chia seeds Print this recipe Ingredients: 1 cup all-purpose flour 1/2 cup pastry flour 1/2 cup yellow cornmeal 3 tablespoons chia seeds (or poppy seeds) 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon turmeric (optional) a few pinches of sea salt juice and zest from 2 lemons (1/2 tablespoon zest and 1/2 cup juice) 2/3 cup coconut or brown sugar 3/4 cup unsweetened apple sauce 1/4 cup olive oil Instructions: Line a standard 9 × 5 inch loaf pan with parchment paper or grease the pan well. Preheat an oven to 350°. In a large bowl, combine the flours, cornmeal, chia seeds or poppy seeds, baking powder and soda, turmeric if using, and sea salt. In a medium bowl, whisk together the lemon zest, lemon juice, sugar, apple sauce and olive oil. Make a well in the center of the flour mixture and pour in the moist ingredients. Stir until just combined. Transfer to the prepared pan, spreading evenly. Bake for 30 to 40 minutes or until lightly golden and a cake tester inserted into the middle of the bread comes out clean. Let cool in the pan before removing. Slice and serve. Makes 1 9-inch loaf or 8 to 10 slices

Other quick breads to enjoy from Lisa's Vegetarian Kitchen:
Kalamata Olive Bread with Sun-Dried Tomatoes
Cranberry Lemon Ricotta Muffins
Classic Cornbread
Cornmeal Biscuits

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Quick and Easy Thai Coconut Soup with Mushrooms and Mixed Vegetables

Thai curries and soups are one of my favorite ways to enjoy vegetables and mushrooms — I love the light and fragrant spicy gingeriness of broths seasoned with Thai flavors. I also appreciate the simplicity of Thai vegetable curries and soups — if you have a jar of Thai curry paste on hand in your refrigerator, they're the easiest thing to put together.

After some chopping, this creamy mushroom and mixed vegetable soup simmered in a coconut milk broth is a snap to make and showcases the best of Thai flavors — with a little assist from Indian curry powder. If you're serving a small gathering, this soup will be gone in no time.

Quick and Easy Thai Coconut Soup with Mushrooms and Mixed Vegetables

Recipe by Lisa Turner Cuisine: Thai Published on November 21, 2016 Vegetables and mushroom simmered in an easy, light and fragrant Thai spiced coconut milk curry broth Print this recipe Ingredients: 1/2 oz (14 g) dried shiitake mushrooms 1 tablespoon sesame oil or olive oil 1 small red onion, diced 1 medium carrot, diced 1 tablespoon fresh ginger, minced or grated 1 clove garlic, minced or crushed 1 red chili, seeded and minced 2 tablespoons Thai red curry paste 2 1/4 cups coconut milk 1 cup vegetable stock, or more as desired 2 teaspoons tamari (soy) sauce 2/3 cup broccoli florets, cut into bite-size pieces 2 teaspoons curry powder 1 red bell pepper, seeded and chopped 1/2 cup snow peas, roughly chopped juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Soak the dried mushrooms in 1 cup of hot water for 20 to 30 minutes. Drain, reserving the soaking water, and chop. Set aside. Heat the oil in a large saucepan over medium heat. Add the onion and carrots and sauté for 5 minutes until the onion begins to soften. Toss in the ginger, garlic and red chili and stir for another minute. Add the red curry paste and stir for another minute. Now pour in the coconut milk, vegetable stock, reserved mushroom soaking water and tamari. Add the broccoli and half of the mushrooms. Bring to a gentle boil, reduce the heat to medium-low, and simmer, stirring often, until the vegetables are just tender — about 12 minutes. Stir in the curry powder, red pepper, snow peas and the rest of the mushrooms. Cook for another 5 minutes until the vegetables are tender. For a thicker soup, add more stock or reserved mushroom soaking liquid as desired. Remove from heat. Pour in the lime juice and season with sea salt and black pepper to taste. Serve hot with cooked grain such as rice, quinoa or millet, and garnish with fresh chopped cilantro or parsley if desired. Makes 4 to 6 servings

Other Thai recipes from Lisa's Vegetarian Kitchen to try:
Thai Coconut Mushroom Soup with Kidney Beans
Paneer Tomato Curry with Indian and Thai Flavors
Thai Green Curry Lentil and Vegetable Soup
Thai Red Curry Tempeh Soup

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Coriander and Chickpea Flour Fritters (Kothimbir Vada)

Vada — or vadi — refer to a variety of fried savories or snacks that are very popular in southern India. They are commonly made with dals and spices, sometimes potatoes, and are typically served up with chutneys or soupy vegetable sambars. Enjoyed for breakfast, as a snack or appetizer, or along with a meal, vadas are always welcomed.

On the rare occasions that I do order out from or visit an Indian restaurant, I always make a point of trying out the smaller bites available on the menu. Unfortunately, the city I live in is sadly lacking in quality Indian restaurants. The menus are limited, seem never to change for years on end, and all of the "curries" seem cooked in the same sauce, with more or less cayenne added according to whether the dish is requested as mild, medium or hot.

On the upside, I like to cook and explore, so I can make my own creations at home that pretty much always turn out better than those I could purchase prepared elsewhere. These vadas feature plenty of fresh coriander, chickpea flour and, of course, spices. The mixture is cooked or steamed first before cooling and frying. I shallow fried these vada rather than deep-fry them to cut down on the oil content. They make for a nice snack or appetizer along with chutney or tomato sauce or a meal accompaniment. They do come with the highly addictive label.

Coriander and Chickpea Flour Fritters (Kothimbir Vada)

Recipe by Lisa Turner Cuisine: South Indian Published on November 18, 2016 Golden-brown fried chickpea flour fritters loaded with fresh coriander and spices Print this recipe Ingredients: 1 tablespoon olive or sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 1/2 teaspoons fresh ginger, grated or finely chopped 2 red chilies, finely chopped (seeded if desired) 1 teaspoon turmeric 1 teaspoon asafetida small handful of dried curry leaves, crumbled 1 generous bunch of fresh coriander (cilantro) leaves, chopped 1 1/2 cups chickpea (besan) flour 1/3 cup + 2 tablespoons brown rice flour 1 teaspoon sea salt, or to taste 2/3 cup coconut milk 1 1/3 cups water peanut oil or other cooking oil for frying Instructions: Line a 8 × 8 inch pan with parchment paper. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the mustard and cumin seeds. When the mustard seeds turn grey and begin to splutter and pop, add the ginger, chilies, turmeric, asafetida and dried curry leaves. Fry for a few minutes until fragrant. Now add the coriander leaves, chickpea flour, brown rice flour and sea salt. Stir well to combine. Pour in the coconut milk and water and cook, stirring, until the liquid has evaporated and the mixture has thickened — about 6 to 8 minutes. Transfer the mixture to the prepared pan, pressing down firmly with an oiled piece of waxed paper or oiled hands. Let the mixture rest for at least 15 minutes until firm and cool. Using the sides of the parchment paper, gently lift the mixture onto a cutting board. Using a sharp knife, gently cut into small squares. Add a bit of oil to the knife or cold water to prevent the knife from sticking. Heat 1/2-inch of peanut or other cooking oil in a large non-stick frying pan over medium heat. When hot, fry the squares in batches, be careful not to crowd the pan and flip until golden browned on each side. Drain on paper towels. Serve with your favorite chutney, as a breakfast, side or appetizer, or enjoy just as a snack. Makes about 24 1 1/2 inch squares

Other Indian savories you are sure to enjoy:
Mung Dal Vada
Savory Chana Dal Fritters with Tomatoes and Spices
Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)
Baked Mini Vegetable Chickpea Samosas

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Vegan "Bone" Broth

There are times when we don't have much of an appetite, but these are often time when it's the most important for us to get our essential nutrients even though only a minimal amount of solid food may or can be eaten. Bone broths — made by simmering beef bones for hours — are an increasingly trendy solution for healing the gut and providing nutrients to the weak stomach — but what about the vegetarian?

The good news is that vegetarians can obtain all the same nutrients in a broth — including the building blocks of collagen — from plant sources, and I dare say that the vegetarian can make an even tastier broth with even more nutrients by adding plenty of different plant ingredients. This vegan "bone" broth makes use of all kinds of nourishing and tasty vegetables, including greens, cabbage, seaweed and mushrooms in addition to ginger, onions, chilies and turmeric for extra nutrients and flavor. It's easy to put together — just throw everything in a large pot, simmer for an hour, and strain — and it's a great way to use up vegetable scraps too.

Best of all, this broth is a warming bowl of goodness that will help to heal the gut and taste delicious too at the same time. You can freeze 1-cup portions of the broth and bring out later to heat up or use as a stock in soups or to use as the liquid component for cooking up your favorite grains for extra nutrition and flavor.

Vegan "Bone" Broth

Recipe by Lisa Turner Adapted from Wallflower Kitchen Published on November 16, 2016 Simple, flavorful and easy-to-digest vegan "bone" broth loaded with gut healing nutrients Print this recipe Ingredients: 16 cups water 1 tbsp coconut oil or olive oil 1 red onion, unpeeled and quartered 4 cloves garlic, unpeeled and crushed 1 jalapeño or chili, chopped 1 knob of ginger, unpeeled and chopped 2 cups kale, spinach or other leafy greens 4 cups mixed chopped vegetables and peelings (I used carrots, cabbage, fresh mushrooms, green beans and celery) 1 bunch fresh cilantro or parsley 1 oz (30 g) dried shiitake mushrooms 1 oz (30 g) dried wakame seaweed 1/2 tablespoon black peppercorns 2 tablespoons ground turmeric 2 tablespoons tamari (soy) sauce 1/4 cup nutritional yeast (optional) Instructions: Add everything to a large soup pot and bring to a boil. Reduce heat to medium-low and simmer, covered, for 1 to 1 1/2 hours or until the vegetables are cooked. Strain the broth into a large bowl. Serve hot garnished with fresh herbs, or freeze the broth in 1- or 2-cup portions for future use. Makes 16 cups

Related: How to Make Your Own Vegetable Stock.

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Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

Vegetarian chili is a comforting, warming and nourishing one-pot meal for which I never tire of exploring new ideas — nor do my husband and I hardly ever tire of eating, especially during the cold months. Despite the relative simplicity of chili, at times the infinite number of variations on the theme can be forgotten.

Chili is certainly a great practice dish because chili recipes usually yield a good amount, keep well, and are a great way to use up any vegetables nearing the end of their shelf life. But chili is also an edible canvas to dress up with whatever suits your fancy.

Now adding pumpkin is not an unheard of idea for vegetarian chilies, but this fall has brought about an especial indulgence for roasting and eating plenty of pumpkin, and I love the rich creaminess it lends to chili in addition to the extra nourishment. Red kidney beans are a staple of vegetarian and non-vegetarian chili recipes, but this time around I decided to use sweet little red azuki beans that go so well with pumpkin. Chewy nutty-tasting pearl barley included in the mix adds a terrific contrast in texture to the smoothness of the cooked beans and pumpkin and the crunchiness of peppers, carrots and celery.

I like my chili thick and creamy, and I like it hot and spicy, but it's easy enough to add more water or stock to thin it out somewhat — especially keep this in mind the next day if reheating as the chili thickens up as it rests in the refrigerator overnight. The spices and seasonings can also be adjusted, added or discarded according to taste, but if you don't already have liquid smoke on hand then I would suggest that a few drops does lend a wonderful depth and taste to this and almost any other chili. Red kidney beans or even black beans can certainly be used in place of the azuki beans for a bit more of a hearty chili experience. Really, this recipe is a document of a chili that I especially enjoyed making and eating, but it's also meant as an inspiration — the possibilities for vegetarian chili are as endless as the imagination of the cook.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

Recipe by Lisa Turner Published on November 14, 2016 Warming, filling and nourishing colorful vegetarian chili loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings Print this recipe Ingredients: 1/2 cup dried azuki beans (1 1/2 cups cooked) 1/3 cup sun-dried tomatoes 1 oz (30 g) dried mixed mushrooms 1 tablespoon coconut oil or olive oil 1 white onion, diced 3 celery stocks, diced 2 medium carrots, diced 1 clove garlic, minced or crushed 2 to 4 red chilies, seeded and finely chopped 1 tablespoon Kashmiri or other chili powder 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1 teaspoon garam masala (optional) 1 red or green bell pepper, seeded and chopped 5 medium tomatoes, chopped 5 to 6 fresh button mushrooms, sliced 1 cup unsweetened pumpkin purée 1/3 cup dried pearl barley a few drops of liquid smoke (optional) 2 teaspoons sea salt, or to taste 2 cups vegetable stock or water, or as needed Instructions: Rinse the azuki beans and soak in enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 minutes or until tender. Drain and set aside. Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 30 minutes. Drain and chop*. Set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion, celery and carrot and sauté for 5 minutes or until the vegetables are tender. Toss in the garlic, chilies, chili powder, paprika, cumin, coriander, cinnamon and garam masala if using. Stir for 1 minute until the spices are fragrant. Now add the bell peppers, fresh and sun-dried tomatoes, fresh and dried mushrooms, pumpkin purée, beans, barley, liquid smoke if using, and salt. Pour in the stock or water and bring to a boil. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, for 30 to 40 minutes or until the vegetables and barley are tender. Add more stock or water as necessary to achieve desired consistency. Serve hot with cornbread, biscuits or flat breads. *Note: save the soaking water from both the sun-dried tomatoes and dried mushrooms and use for stock. Makes 6 to 8 servings

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

Other vegetarian chili recipes to try from Lisa's Vegetarian Kitchen:
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Kidney Bean Pumpkin Chili
Jamaican-Style Jerk Chili with Chickpeas and Quinoa

On the top of the reading stack: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen

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Black Bean Cocoa Fudge

Before you grimace over the thought of beans featuring in a fudge, I urge you to put your hesitations aside and consider this naturally sweet, protein-packed fudge. Honestly, you would never know there were legumes in the mix if the cook hadn't spilled the beans.

I served one to a friend who was over for dinner but didn't tell him what was in the fudge until he had eaten a few nibbles. His first reaction was the fudge tasted like a natural food store. This was actually a compliment as said friend likes his legumes and healthy raw treats that are sweetened naturally without an abundance of processed sugars. The additional benefit, at least for me, is that they come at a fraction of the cost compared to those offered up from natural food stores. No flour is needed either, as the ground up beans serve that purpose.

Rich and creamy, only the beans have to be cooked, but otherwise you have an essentially raw treat with no baking required. Sweetened only with dates, they surely do satisfy an after dinner chocolate craving. A few teaspoons of maple syrup could also be added if desired for a bit more depth, but that's entirely up to you and I didn't include any as it was only an after thought. It surely isn't necessary, and I was craving this fudge soon after the pan was consumed.

Black Bean Cocoa Fudge

Recipe by Lisa Turner Published on November 12, 2016 Creamy and chocolatey, no-bake and no added sugar black bean and peanut butter fudge Print this recipe Ingredients: 1 1/2 cups cooked black beans (1/2 cup dried) 1/2 cup cocoa powder 1/4 cup natural crunchy peanut butter 1/2 cup dried dates, pitted and roughly chopped 2 tablespoons coconut oil, melted 2 teaspoons vanilla 1 teaspoon chili powder (optional) a few pinches of sea salt Instructions: Line a 9 × 5 inch loaf pan with parchment paper. Combine all of the ingredients in a food processor and process until smooth and the mixture clumps together. Transfer the fudge to the prepared pan, spread evenly, and refrigerate for at least 30 to 60 minutes. Cut into 8 squares. Serve chilled and refrigerate any remaining fudge. Makes 8 squares

Looking for more healthy fudge recipes?
Chickpea Flour Fudge
Raw Peanut and Coconut Butter Fudge
Cocoa Nut Butter No-Bake Fudge

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Vegetarian Lasagna with Chunky Tomato Sauce and Cashew Bechamel

I've always found that a good vegetarian lasagna always pleases a table seated with a mix of vegetarians and carnivores. Why not take it a step further and make the whole thing dairy-free? Those who have tried offerings from my kitchen need no convincing that vegan creations are every bit as delicious as their vegetarian counterparts, and certainly even those who still consume meat will find nothing amiss.

This might be a new favorite way to serve up lasagna. I admit there was a time when I couldn't imagine eating this popular dish without cheese. As it turns out, one does not have to resort to soy cheese, but instead can produce a protein rich and very satisfying meal using cashews as a substitute for the cheese. Loaded up with all kinds of vegetables, lovingly smothered in a rich tomato sauce, complete with the cashew Bechamel and topped with a vegan almond Parmesan cheese, guests might be going for seconds despite a full tummy.

Vegetarian Lasagna with Chunky Tomato Sauce and Cashew Bechamel

Recipe by Lisa Turner Cuisine: Italian Published on November 11, 2016 Sumptuous all-vegan lasagna loaded with vegetables, smothered with a rich tomato sauce and creamy cashew Bechamel sauce, and topped with a vegan almond and cashew Parmesan. Print this recipe Bechamel sauce: 1 2/3 cups raw cashews, soaked in water overnight and drained 1/3 cup nutritional yeast 2 teaspoons lemon juice 1/2 cup water Vegan almond Parmesan: 1/2 cup raw cashews 1/3 cup raw almonds 3 tablespoons nutritional yeast 1/2 teaspoon sea salt Lasagna: 6 to 8 large sheets fresh or cooked lasagna noodles, or as many as needed for three layers of pasta 2 teaspoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 jalapeño, seeded and chopped 2 medium carrots, diced 2 stalks celery, chopped 1 small eggplant, diced 8 button mushrooms, sliced 1 red bell pepper, seeded and chopped 2 large tomatoes, chopped 1/4 cup water 1 teaspoon dried oregano 1 teaspoon paprika 1/2 teaspoon ground cumin 2 cups spinach, trimmed and roughly chopped 1/4 cup fresh basil, chopped 5 1/2 oz (150 mL) can tomato paste 1/2 cup nutritional yeast 1/2 cup Kalamata olives, pitted and sliced sea salt and fresh cracked black pepper to taste Instructions: To make the Bechamel sauce, combine all of the ingredients in a blender or food processor and process until well blended. Add more water if needed to achieve a smooth but fairly thick sauce. For the almond Parmesan, combine all of the ingredients in a blender or food processor and grind into a fine meal. To make the lasagna, heat the olive oil over medium heat in a large saucepan. When hot, add the onions and garlic and sauté for a few minutes. Now add the jalapeño, carrots, celery and eggplant, and fry for a few more minutes. Now stir in the mushrooms, red pepper, tomatoes, water, oregano, paprika and ground cumin. Add the spinach and basil a few handfuls at a time and stir until wilted. Stir in the tomato paste and nutritional yeast and simmer until the vegetables are tender. If the sauce is too thick, add a little more water. Stir in the olives and season with salt and pepper. Preheat an oven to 425°. Spread the bottom of a 9 × 13 inch baking dish with a thin layer of the tomato sauce. Top with an even layer of lasagna sheets to cover. Spread with some Bechamel sauce, more tomato sauce and then lasagna noodles. Repeat, beginning with the tomato sauce, until you have three layers of lasagna, ending with tomato sauce spread on the top layer. Sprinkle the top with a generous amount of vegan Parmesan. Bake in the oven for about 30 minutes until bubbling and golden on top. Let cool for a bit before cutting and serving. Makes 8 servings

Other pasta dishes to enjoy from Lisa's Vegetarian Kitchen:
Pasta Shells with Roasted Vegetables and Black Olives
Lemony Pasta with Broccoli and Chickpeas
Brussels Sprouts Lasagna
Vegetarian Mushroom and Spinach Lasagne

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Savory Pumpkin Cornbread Muffins

Sweetened only with a little honey, these gently spiced pumpkin and cornmeal muffins are definitely on the savory side. They are delightfully moist, with a modest pleasing crunch from the cornmeal. Because they aren't very sweet, they are ideal to go along with meals in place of rolls or bread. I enjoyed them with spicy curries and soups. They are satisfying in their own right though, so considering having one as part of your breakfast or for a morning or afternoon snack with tea or coffee. Did I mention that these are vegan, easy to make, and a good way to warm up the kitchen? And the aroma while they are baking is heavenly.

Savory Pumpkin Cornbread Muffins

Recipe by Lisa Turner Published on November 7, 2016 Moist pumpkin and cornmeal muffins with a hint of pumpkin pie spices — easy, all vegan, and just slightly sweetened, making them a perfect savory side to meals Print this recipe Ingredients: 1 1/4 cups yellow cornmeal 2 cups whole wheat pastry flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground cardamon 1/8 teaspoon ground cloves 1/2 teaspoon sea salt 1 flax egg (1 tablespoon ground flax seed combined with 3 tablespoons warm water and let to rest for 5 minutes) 1 cup almond milk 1 cup pumpkin purée 1/3 cup honey (or use maple syrup) 2 tablespoons coconut oil, melted 1/2 teaspoon vanilla Instructions: Grease a standard 12 cup muffin tin. Preheat an oven to 400°. In a large bowl, combine the cornmeal, flour, baking powder, ground spices and salt. In a small bowl, whisk together the almond milk and flax egg. Stir in the pumpkin purée, honey or maple syrup, coconut oil and vanilla and mix until well combined. Make a well in the center of the dry ingredients and stir in the wet ingredients until just combined. Spoon the batter evenly into the prepared pan. Bake for 15 minutes or until a cake tester inserted into the middle of a muffin comes out clean. Let cool in the pan before transferring to a wire rack to cool. Serve warm or cool. Makes 12 muffins

Other recipes featuring cornmeal from Lisa's Vegetarian Kitchen:

Quick and Easy Cornbread Muffins
Classic Cornbread with Brown Rice
Crusted Cornmeal Chickpea Potpie
Cornmeal-Oat-Quinoa Pancakes with Dried Cherries

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No Croutons Required - Call for Late Fall / Early Winter Vegetarian Soup and Salad Submissions

It's time once again to ask readers to submit a vegetarian soup or salad to No Croutons Required. This monthly event showcases soups and salads from cooks across the globe. Usually Jacqueline of Tinned Tomatoes and I alternate months, but poor Jac is under the weather so I'm taking over. As the new year will be upon us before we know it and also because December is such a busy time for many, the November edition will also include December. That means you have nearly 2 months to share an inspired creation with us. Perhaps some of you will have some festive dishes to share.

It's easy to participate.

Simply post a soup or salad on your blog. The few rules are only one submission per blogger and it must be vegetarian. Please link back to this announcement, Lisa's Kitchen and also Jacqueline's blog. Recipes from the archives will only be accepted if reposted and updated with the requisite links. The deadline is the 28th of December.

Then, add your recipe using the linky tool at the end of this post. As usual, we are very much looking forward to sharing all of the inspired creations received this time around.

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No Croutons Required - 7 Comforting Vegetarian Autumn Soups and Salads

The autumn chill is certainly in the air, and that calls for comfort food. That's what we are serving up for the October edition of No Croutons Required. A special thanks to all who contributed a recipe. Now settle in and get planning your next meal.

Recipe: Orange Wakame Cucumber Salad

Chef: Janet
Blog: The Taste Space
Location: Ontario, Canada

Up first is this salad that makes fine use of sea vegetables. Considering those of us in Ontario have experienced some rather unseasonably warm temperatures, it's not quite time to leave salads off the menu yet in favor of soups, but is it ever? A refreshing salad of cucumber, orange slices and wakame are all dressed up with ginger juice, mirin, soy sauce, rice vinegar and seasonings. Top with toasted sesame seeds and scallions and you are in for one satisfying and nourishing side salad.

Recipe: Thai Flavoured Harlequin Squash and Lentil Soup

Chef: The Veg Hog
Blog: The Veg Hog
Location: UK

Our next submission rings in the soup season and celebrates seasonal vegetables too. Comforting indeed, this hearty bowl features harlequin squash, carrots and lentils. The experience is complete with Thai flavors and I agree this makes the soup even more warming and inviting. Serve up with some rustic seedy spelt rolls and you have everything needed for a satisfying and enjoyable meal.

Recipe: Blood Soup With Cheesy Witches Fingers

Chef: Beth
Blog: Jam and Clotted Cream
Location: UK

Beth celebrates Halloween with this charming display that happens to be good enough to eat — literally. Here we have a thick tomato soup made with fresh tomatoes and seasoned with onion, celery, garlic, bay leaf and sweet chilli sauce. This spooky bowl is all whizzed up and served alongside "witch fingers" made with halved ciabatta rolls sprinkled with grated mozzarella and Italian seasoning, and then topped with red pepper "nails". I'd enjoy this meal, no matter the occasion or season.

Recipe: One-Pot Tuscan Bean Soup

Chef: Nico
Blog: YumSome
Location: UK

This brothy soup is no doubt as delicious as it looks. It also happens to be a good way to use up any vegetables, remains of pasta, and leftover sauces and broths. The essential thing here to keep it Tuscan is that the soup features beans and pasta. Nico includes celery, carrot, onion, garlic and rosemary for the base, and adds some kale and tomato for extra flourish. Do check out the "pirates guide" to perfect this country soup that is economical, filling and nourishing.

Recipe: Mushroom Soup with Freekeh

Chef: Helen
Blog: Family Friends Food
Location: UK

When life throws you lemons, curling up with a comfy bowl of soup is one way to forget your troubles. And mushrooms are always a solace for me. They feature in this creamy soup, along with freekeh, onion, seasoning and non-dairy milk. Partially puréeing the soup leaves it a bit chunky, so you get to enjoy earthy bites of mushroom goodness along with the grain. Serve it up hot with some chopped parsley and you're all set.

Recipe: Late Summer Harvest Pasta Salad

Chef: Shaheen
Blog: Allotment 2 Kitchen
Location: UK

A salad is served up next that takes full advantage of the autumn harvest. This one might be quite easy to make, but it's certainly not lacking in appeal. Garden fresh roasted courgettes and tomatoes combine with spring onions, cucumber, black olives and shell pasta. Seasoned with a generous dose of salt and pepper, I'd happily enjoy this for lunch or as part of a main dinner course. As I often observe, sometimes simplicity is just what is desired and often the most satisfying.

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

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

My own contribution this month focuses on Thai seasonings and my favorite — succulent mushrooms. A creamy soup, sweet potatoes, carrots and lentils also star here, along with coconut milk and almond butter for extra creaminess and some lime juice for added zestiness. This soups speaks comfort and every spoonful asks to be savored. I served it up with coconut roti to complete the taste experience.

And that completes the October No Croutons Required roundup. I will be hosting the next edition of NCR. For details and to submit a recipe, go here.

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