Hearty Vegetarian Beet Borscht with Lentils, Quinoa and Fresh Dill

Pretty much anytime I serve up a hearty bowl of borscht, I am again convinced it is one of the healthiest and most comforting soups to be enjoyed during the winter months. However, I enjoy it so much that I would never refuse a bowl, no matter the time of year.

I've prepared borscht on many occasions, but this recent vegetarian version of the Eastern European classic might just be a new favorite. The mighty beet is necessarily present, along with other earthy vegetables and some lentils and nutty quinoa to fill everything out. Dill was also a must for it's slightly sweet and bitter flavor, and included are also beet greens wilted in because I was fortunate to get a healthy bunch on top of the beets. To keep the theme vegan, I served up each bowl with a healthy dollop of cashew cream rather than sour cream. It's truly a meal in itself, but do serve with some chunks of crusty bread to fill things out even more if desired.

It's a vibrant and eye-pleasing dish to behold as well and a sure way to impress your dinner guests.

Hearty Vegetarian Beet Borscht with Lentils, Quinoa and Fresh Dill

Recipe by Lisa Turner Cuisine: Eastern European Published on January 30, 2017 A thick, hearty and vibrant beet borscht with lentils, quinoa and carrots for a complete and nourishing one-pot meal Print this recipe Ingredients: 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced or crushed 2 teaspoons fresh ginger, minced or grated 2 to 3 red or green chilies, seeded and finely chopped 1/2 teaspoon balsamic vinegar 1 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried chives 1 teaspoon paprika 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/4 teaspoon cayenne (optional) 2 bay leaves 1 large tomato, chopped 6 cups vegetable stock or water, or more as needed 1/3 cup quinoa, rinsed 1/2 cup brown lentils, rinsed 2 large beets, peeled and chopped 1 large carrot, chopped 1 large potato, diced 2/3 cup fresh dill, trimmed and chopped fresh beet greens, chopped (optional) juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper, to taste Ingredients: 3/4 cup raw cashews, soaked for a few hours in water, drained and rinsed juice from 1 lemon (3 tablespoons) 3 teaspoons nutritional yeast 1 tablespoon fresh dill, chopped 1/4 water, or more as needed Instructions: Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, add the onion and sauté for 5 to 7 minutes until it begins to soften and brown slightly on the edges. Add the garlic, ginger and chilies and pour in the balsamic vinegar. Cook, stirring, for another few minutes until the vinegar has evaporated. Now add the thyme, oregano, chives, paprika, cumin, turmeric, cayenne if using, and bay leaves. Stir for a minute and then add the tomato. Cook for another few minutes until the tomato has softened. Pour in the vegetable stock or water and stir in the quinoa, lentils, beets, carrot and potato. Bring to a boil, reduce the heat to medium-low, and cover. Simmer until the vegetables and lentils are tender, about 20 to 25 minutes. Stir occasionally, adding more stock or water to thin out the soup if desired. At this point, you may partially purée the soup with a hand blender, making sure to leave most of the vegetable pieces undisturbed so the borscht retains a chunky quality. Stir in the fresh dill, lemon juice and salt and pepper. If including fresh beet greens, toss in a few handfuls at a time until wilted. Cover and simmer for another few minutes. While the borscht is cooking, prepare the cashew cream. In a blender, combine all of the ingredients and blend until smooth and creamy, adding more water as necessary. Serve the borscht hot with a dollop of cashew cream on top and garnished with more fresh dill if desired. Makes 6 to 8 servings

This is my contribution to No Croutons Required this month. Jacqueline and I take turns hosting. She is running the event this month. I'm also sharing with Jac's Meat Free Monday weekly event and also MLLA, kindly hosted this month by Siri.

Variations on a theme:
Beet, Barley and Black Bean Soup
Hearty Lentil Borscht
Beetroot Soup with Kidney Beans
Creamy Beet Borscht

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Savory Corn Fritters {Vegan}

Paring down the cookbook shelves has its advantages. As much as it pains me to let go of books, cookbooks or otherwise, so often the experience is one of renewal and discovery. I looked through books that I hadn't opened for a while, salvaged some recipes from those marked for the donation pile, and managed to make room for the ones that I truly cherish. My brain was buzzing with inspiration. I was discovering recipes I had nearly forgotten about, others just waiting to be enjoyed again, and new ideas to try.

These savoury pancakes I rediscovered in one of the first vegetarian cookbooks that ever occupied a space on my shelf. I have adapted the recipe over the years to make it my own, but as corn appears only occasionally on the menu, these moist, almost melt-in-your-mouth fritters hadn't been served up for a quite a long time. Usually they were paired with a zesty and chunky black bean and feta salsa. The corn kernels in these fritters provides a bit of a crunch, along with the grainy cornmeal, with some underlying tanginess from the sun-dried tomatoes and some heat from spices and hot chilies. Serve these up for dinner or enjoy for brunch.

Savory Corn Fritters {Vegan}

Recipe by Lisa Turner Published on January 23, 2017 Simple sweet and savory corn fritters perfect for serving with salsas or chutneys Print this recipe Dry ingredients: 1/2 cup yellow cornmeal 2/3 cup spelt or unbleached white flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons coconut or brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon sea salt Wet ingredients: 2 tablespoons oil + more for frying 1/3 cup unsweetened applesauce 2/3 cup almond milk or other non-dairy milk 1 jalapeño or 2 green or red chilies, seeded and finely chopped (optional) 1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped 2 cups corn kernels, thawed if frozen Instructions: In small bowl, whisk together the cornmeal, flour, baking powder and soda, sugar, cumin, chili powder and salt. In a large bowl, whisk together the oil, applesauce and almond milk. Stir in the chopped jalapeño or chilies if using, sun-dried tomatoes and corn. Pour the dry ingredients into the wet ingredients and stir until evenly moistened. Heat a few teaspoons of oil in a large non-stick skillet over medium-high heat. When hot, scoop about 1/4 cup portions of the batter into the pan, leaving a bit of space between each pancake. Cook until small bubbles begin to form on the tops, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes or until lightly browned. Transfer to a plate and keep warm in the oven, and cook the remaining pancakes, adding more oil as needed. Serve with your favorite chutney and sauces, with some wedges of lime, or for a sweeter treat, drizzle with syrup. Makes 6 servings

Other recipes featuring corn from Lisa's Kitchen you may enjoy:
Corn and Green Pea Tomato Curry
Homemade Creamed Corn
Indian-Style Spicy Cream of Corn Soup
Quinoa Corn Soup

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Peanut Butter Chocolate Chunk Teff Cookies

Teff is one of the smallest and oldest known grains on the planet, and it sure is one of the mightiest. Native to Ethiopia, teff is used in a wide variety of ways, enjoyable just cooked up as is into a porridge, shaped into savory cakes, incorporated into soups, or ground into a flour and made into spongy injera breads to be served up with a variety of legume and vegetable dishes — or, as in this case, as a feature of sweeter creations. Teff is also an excellent source of dietary fiber, iron, calcium and protein.

This is my first time baking with teff flour, and it surely won't be the last. Here teff flour is the star in these gluten-free vegan-friendly cookies that are now my new declared favorite peanut butter cookie. I know I've made this declaration before, but I've made a few batches of these teff and peanut butter cookies already, so until the next great idea comes along, I'm smitten. The rather mild but distinctly earthy and nutty flavor of teff combines perfectly with peanut butter in these delectably soft, moist, melt-in-your-mouth delights with chunks of divine dark chocolate. They also happen to be healthy enough to enjoy for breakfast with a fine cup of coffee. Peanut butter and chocolate are truly one of those desert-island-must combinations that would be hard to do without.

Note: Teff flour can be difficult to find at regular grocery stores but many natural food stores will carry it in the Bob's Red Mill brand which is also available online at Amazon.

Peanut Butter Chocolate Chunk Teff Cookies

Recipe by Lisa Turner Published on January 13, 2017 Soft and moist gluten-free peanut butter and chocolate chunk cookies made with dark, earthy and nutty teff flour Print this recipe Ingredients: 1 1/4 cup natural crunchy peanut butter 2/3 cup maple syrup 1/2 cup unsweetened apple sauce 1 tablespoon vanilla 1 1/2 cups teff flour pinch of sea salt 2/3 cup dark chocolate, cut into small chunks (or use chocolate chips) 1/4 cup dried cherries (optional) Instructions: Line a baking sheet with parchment paper and preheat an oven to 350°. In a large bowl, stir together the peanut butter, maple syrup, apple sauce and vanilla until well combined. Add the teff flour and salt and stir to combine. Fold in the chocolate and cherries if using. Shape the dough into tablespoon portions and transfer to the prepared baking sheet. Flatten slightly with a fork. Bake for 15 minutes until lightly browned. Remove from the oven and let cool on the baking sheet for a few minutes before then transfering to a wire rack to cool. If necessary, divide the dough into two batches to avoid over crowding the baking sheet. Makes 24 cookies

Other peanut butter cookie recipes to try from Lisa's Kitchen:
Cayenne Peanut Butter Cookies
Flourless and Egg-Free Peanut Butter Cookies
Raw Peanut Butter Cookies
Peanut Butter Cookie Dough Bites

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Chana Palak (Spicy Chickpeas and Spinach)

I used to get confused about the difference between chana saag and chana palak. The common elements are chickpeas, split or whole, and leafy greens. As it turns out, palak means spinach, whereas saag can mean any leafy green, including spinach but also mustard greens, kale, fenugreek leaves or whatever suits your fancy.

No matter the greens you choose to include, this classic North Indian dish deserves to be served up often. The creaminess of silky spinach and coconut milk embraces the plump buttery chickpeas and the range of spices used to aromatically enhance the experience. It's a luxurious dish that is nonetheless not overly spicy nor too rich. Serve up with brown rice for a special earthy and nourishing meal, or with your favorite flat breads.

Chana Palak (Spicy Chickpeas and Spinach)

Recipe by Lisa Turner Cuisine: Indian Published on January 5, 2017 Classic north Indian chickpea and spinach curry simmered in coconut milk and aromatic spices Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 teaspoons oil 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 medium onion, diced 2 cloves garlic, crushed or minced 1/2 tablespoon fresh ginger, grated or minced 2 to 3 red or green chilies, seeded and minced 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground mustard 1/2 teaspoon chili powder (I used Kashmiri) 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground cloves 1/4 teaspoon asafetida (optional) 1/4 teaspoon cayenne 3 medium tomatoes, chopped 2/3 cup coconut milk 1 lb (450 g) spinach, trimmed and roughly chopped 1 teaspoon garam masala juice from 1 lemon (3 tablespoons) 1 teaspoon sea salt, or to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are soft and tender, about 1 to 1 1/2 hours. Drain and set aside. In the same large saucepan, heat the oil over medium heat. When hot, toss in the cumin seeds and fenugreek seeds. When the cumin seeds darken a few shades, add the onion and sauté for 5 minutes, until softened. Next stir in the garlic, ginger and chilies, and fry for another few minutes. Add the turmeric, coriander, cumin, mustard, chili powder, cinnamon, cardamom, cloves, asafetida if using, and cayenne, and stir for another minute. Now stir in the tomatoes and simmer for about 5 minutes to thicken. Stir in the chickpeas and coconut milk and simmer for another few minutes. Add the spinach a few handfuls at a time and cook until wilted. Stir in the garam masala, lemon juice and salt and turn off the heat. Let sit, covered, for 5 to 10 minutes to allow the flavors to blend. Serve hot over fresh cooked white basmati rice or with flat breads. Makes 4 to 6 servings

I'm sharing this with Jac's Meat Free Mondays, also Eat Your Greens, co-hosted by The Veghog and Shaheen, and as well My Legume Love Affair, a long-running event administered by me, and kindly hosted this month by Rafeeda of The Big Sweet Tooth.

Other chickpea vegetable dishes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Sour Chickpea Masala
Chickpeas in a Creamy Coconut Tamarind Gravy
Kashmiri Chickpeas with Mushrooms
Chickpea and Paneer Tomato Curry

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11 Comforting Vegetarian Soups and Salads, for NCR

Happy New Year to my family, friends and readers. Wishing everyone good eats, prosperity and health for 2017. What better way to do that than present The No Croutons Required roundup of vegetarian soups and salads received for the early winter edition? Settle in and see what is on the menu this time around. As always, a special thanks to everyone who contributed something from their table.

Recipe: Japanese Style Mushroom, Tofu and Noodle Broth

Chef: Heta
Blog: The VegHog
Location: UK

I can't think of a better way to start the new year than serving up some mushrooms. This warming vegan dish features spiralized yellow carrots, mixed exotic mushrooms, radishes and tender chunks of tofu in a delightful spicy broth with udon noodles. This dish speaks pure comfort.

Recipe: Autumn Chickpea and Lentil Soup

Chef: Janet
Blog: The Taste Space
Location: Canada

Chickpeas are essentially a weekly affair in my kitchen, and pair them with lentils and meld them into a glorious soup with carrots, tomatoes, sage, oregano, basil and kale and you have everything you need.

Recipe: Cabbage, Apple and Cashew Salad with Peanut Dressing

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

Next we have a gorgeous salad featuring cleansing Asian flavours. Cabbage, spring onions, chili, apple, carrot, bean sprouts, coriander and cashews are all dressed up with peanut butter, tamarind, chili sauce and lime juice.

Recipe: Spiced Carrot, Lentil & Kale Soup

Chef: Jacqueline
Blog: Tinned Tomatoes
Location: UK

My co-host for this long running event contributes this mouthwatering and nourishing soup. This lovely bowl features onion, garlic, ginger, plenty of carrots, lentils, cumin, coriander, turmeric and kale. Whiz it all up and serve with some crusty bread for a most satisfying meal.

Recipe: Roasted Pumpkin, Ramiro Pepper and Leek Soup

Chef: Kate
Blog: The Gluten Free Alchemist
Location: UK

Pumpkin is one of my favorite additions to autumn soups and now I've found yet another lovely soup to enjoy. Roasted vegetables, in this case, pumpkin, Ramiro peppers and leeks are blended with onion, garlic, ginger and soy sauce. Served up with a dollop of cream or yogurt, yes please.

Recipe: Rainbow Salad with Orange and Sesame Dressing

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Australia

This colourful salad is indeed a feast for the eyes and it packs a good dose of nourishment too. Cabbage, carrots, beetroot, cherry tomatoes, chickpeas and spinach are dressed with a zesty mixture of orange juice, vinegar, soy sauce and sesame oil. This is sure to brighten your table, no matter the occasion or time of year.

Recipe: Rainbow Carrots, Puy Lentil and Barley Salad

Chef: Shaheen
Blog: Allotment to Kitchen
Location: UK

Next up is another colourful and comforting salad. Chewy barley features here with rainbow carrots, puy lentils and scallions. This is my type of winter salad too and it's a complete meal in a bowl as well.

Recipe: Roasted Tomato and Bread Soup

Chef: Katie
Blog: Katie Cakes
Location: UK

A thick and delightfully creamy tomato soup is surely one of the most comforting cold weather meals. Roasted tomatoes, garlic and onion feature here with basil, chili flakes and ciabatta. The ciabatta creates a wonderful depth to this soup that is sure to warm and nourish.

Recipe: Leek and Potato Soup with Wholemeal Parmesan Croutons

Chef: Katie
Blog: Feeding Boys
Location: UK

No croutons are required but wholemeal Parmesan croutons sure do shine in this hearty and robust bowl of soup made up of potatoes and leeks and some complimentary seasonings. Satisfying and nourishing and surely one to please everyone at the table.

Recipe: Kale Butternut Squash Quinoa Soup

Chef: Mala
Blog: Mala's Kitchen
Location: India

Quinoa is one of my favorite grains and always a fine feature of soups. This balanced and fulfilling dish combines the quinoa with kale, squash, tomatoes, chana dal and spices. Just what you need for a complete and comforting meal.

Recipe: Hearty Mushroom and Barley Soup

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

My contribution this month is a hearty and earthy mushroom and barley soup loaded with vegetables, herbs and spices. It's a warming and satisfying soup and serves up nicely with some crusty bread on the side to complete the experience.

And that concludes the No Croutons Required roundup for November and December. Jacqueline, my co-host for this event, is hosting the next edition of NCR. Check her post for details and to submit a recipe.

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