South Indian Squash Poriyal

Poriyals or palyas are spicy South Indian sautéed vegetable dishes, quite often featuring grated coconut. They are easy to prepare and a perfect choice for a meal calling out for a side vegetable dish. This poriyal is especially simple to make and delightfully sweet and spicy. I went with acorn squash for this dish, but any winter squash would work equally as well. Consider using pumpkin chunks when it's available locally.

South Indian Squash Poriyal

Recipe by Lisa Turner Cuisine: South Indian Published on April 17, 2017 A simple, colorful, sweet and spicy south Indian vegetable side dish with acorn squash and carrot Print this recipe Ingredients: 1 tablespoon urad dal 2 teaspoons chana dal 2 tablespoons oil or ghee 1 teaspoon brown mustard seeds 1/2 teaspoon cumin seeds 1/4 teaspoon asafetida small handful of dried curry leaves, crushed 2 cups acorn or pepper squash, peeled and cubed* 1 large carrot, sliced 1 red bell pepper, seeded and chopped 1 tablespoon dried unsweetened grated coconut 1 teaspoon sea salt, or to taste Instructions: Rinse the urad dal and chana dal. Soak in enough water to cover for at least 1 hour. Drain and set aside. In a large skillet, heat the oil or ghee over medium heat. When hot, toss in the mustard seeds and cumin seeds and fry for 30 to 60 seconds until they mustard seeds turn grey and begin to splutter and pop. Add the drained dals to the pan and stir until they darken a few shades. Add the asafetida and curry leaves and stir. Now add the squash, carrot and red pepper to the pan, along with the coconut and a few tablespoons of water. Stir to combine and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the squash and carrots are tender, roughly 10 minutes. Add more water to the pan as needed to prevent the vegetables from sticking. Stir in the salt and serve hot with fresh cooked white rice or your favourite Indian flat breads. *Note: use any winter squash such as butternut or pumpkin as a substitute if acorn squash is not available. Makes 4 servings

Other poriyals from Lisa's Kitchen:
Green Bean Poriyal
Cabbage Poriyal
Stuffed Eggplant Poriyal
Chickpea Mixed Vegetable Poriyal

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Sun-Dried Tomato Coconut Quinoa and Bean Burgers

Creating and making different dishes stimulates the creative part of me and keeps me interested in working in the kitchen. We all must eat to survive, and that being so, it is beneficial to focus, keeping a positive and open mind when planning and implementing meals for the week. Why shouldn't we be mindful of the fuel that nourishes our body?

My husband happily lets me run with the menu and that suits me fine because I can serve up whatever I so happen to desire. Having control over the quality of the ingredients used, with an eye to variety and substance, a curious cook has the power to create dishes that are superior to those found outside of ones own kitchen.

In the mood for a wrap or substantial sandwich, I came up with yet another recipe for grain and legume burgers that were not only delicious but essentially formed a complete and balanced meal by themselves. Cooked quinoa, red beans and pumpkin purée flavored with sun-dried tomatoes and coconut and seasoned with spices, all rolled up together and baked into wholesome and nourishing patties that I served with tomato and avocado slices on English muffins with a side of creamy coleslaw — these burgers were a hit and left my diners completely satisfied.

These burgers are versatile enough to serve over any bun or bread of your choice — or, if you're in the mood for even healthier dining, over a bed of lightly dressed greens — and with any condiment or salsa that you like.

Sun-Dried Tomato Coconut Quinoa and Bean Burgers

Recipe by Lisa Turner Published on April 8, 2017 Healthy and wholesome vegetarian quinoa and bean burgers seasoned with spices, coconut and sun-dried tomatoes Print this recipe Ingredients: 8 sun-dried tomatoes 1 cup cooked quinoa (1/3 cup dried) 1/2 cup cooked adzuki beans (1/4 cup dried) 1 medium shallot, chopped 1 to 2 jalapeños, seeded and chopped 1/4 cup unsweetened unspiced pumpkin purée 1 tablespoon sesame oil, or more as needed 1/4 cup unsweetened dried grated coconut 1 1/2 teaspoons fennel seeds 1 teaspoon paprika 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon ground nutmeg or mace pinch of cayenne sea salt and fresh cracked black pepper to taste Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes. Drain and chop, reserving the soaking water. Line a baking sheet with parchment paper and preheat an oven to 350°. Combine the cooked quinoa, cooked adzuki beans, sun-dried tomatoes, shallot, jalapeños, pumpkin purée, oil, coconut, fennel, paprika, turmeric, cumin, coriander, nutmeg or mace and cayenne. Pulse until well combined, adding a few teaspoons of the reserved sun-dried tomato soaking water and a little more oil as needed so the mixture comes together. The mixture should hold together when shaped into patties. Season with salt and pepper. Shape the mixture into 5 1/2-inch thick patties and place on the baking sheet. Bake for 15 minutes, gently turn the patties, and bake for another 15 minutes or until golden brown. Serve on salad greens, English muffins or buns, with tomato or avocado slices or whatever suits your fancy. Makes 5 burgers

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

Other vegetarian burgers and patties to enjoy from Lisa's Kitchen:
Chickpea Quinoa Vegetable Burgers
Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa
Red Lentil, Chickpea and Millet Patties
Chickpea Quinoa Pumpkin Patties

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My Legume Love Affair #105 roundup

It was my turn to host MLLA for March. This month I only have a short roundup to showcase, but the recipes are all worth considering. I'm always looking for guest hosts, so please do send me a message if you would like to host. I've spots for this year open. Thanks to everyone who participated this time around.

Fennel and Chickpea Curry

submitted by The VegHog. Chickpeas star here with onion, garlic, chilies, purple carrots, fennel, garam masala, turmeric and coconut cream. Serve with rice and you have a nourishing and complete vegetarian meal.

Slow Cooker Miso Molasses Baked Beans

from Janet of The Taste Space. I've a weakness for baked beans and these ones are made in a slow cooker and feature navy beans, miso, molasses, cider vinegar, tamari, mustard, garlic, ginger and paprika. Serve with some toast or if you please Jamaican patties, roasted sweet potato and a Chinese sweet and sour sauce and you are in for a fine meal.

Black Kale and Chickpea Pot Pies

from Shaheen of Allotment 2 Kitchen. Another thing I have been craving is pot pie. This wonderful creation all wrapped up in puff pastry is made up of onion, garlic, celery, carrots, black kale, chestnut mushrooms and chickpeas. Bake and enjoy.

Creamy Chickpea Flour Peanut Butter Maple Fudge

is my contribution this time around. It's vegan and is made with chickpea flour, peanut butter, coconut butter and oil, maple syrup, some coconut sugar, cardamon, vanilla and toasted sesame seeds. I really think this is the best fudge I have ever made.

Ali of Fix Me a Little Lunch is hosting for April. Do check her post to join in the fun.

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5 Nourishing Soups and Salads for NCR

I'm a bit late posting the roundup this month as I was away from home for a while visiting my folks. Now that I am back home, I have 5 mouthwatering soups and salads to share with you. Thanks to everyone who contributed a recipe this month.

Recipe: Simple Vegan Panzanella

Chef: Nico
Blog: Yumsome
Location: Nomadic

First up is this lovely Tuscan bread salad that for Nico is the epitome of Spring. It's easy to make and no cooking is required. It also happens to be a fine way to use up leftover bread. Also featuring in the salad is cucumber, plum tomatoes, red onion, olives and basil and it's all dressed up with lemon juice, olive oil and garnished with vegan Parmesan. Waste not want not. Just dig in and enjoy.

Recipe: Roasted Broccoli and Apple Salad

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Australia

Next up we have another delightful salad. Sharp, sweet and savory, this substantial salad features roasted broccoli, lettuce, cabbage, apple, celery, cranberries, roasted almonds and sunflower sausage crumbles. This healthy bowl of goodness is dressed with lemon juice, tahini, cider vinegar, maple syrup and mustard. Yes please.

Recipe: Buckwheat Salad with Roasted Vegetables

Chef: Corina
Blog: Searching for Spice
Location: UK

Salad season is surely upon us, though I enjoy salads year round. Buckwheat is the starring ingredient here, along with roasted cauliflower and squash. It's all dressed up with lemon juice, sumac and olive oil. Crumble some Cheshire cheese over the salad and sprinkle with some fresh dill and you are all set. This is certainly a tasty way to incorporate buckwheat into your diet.

Recipe: Quick Creamy Tomato Soup

Chef: Marie-Anne
Blog: Beetroot Cafe
Location: UK

I've been craving tomato soup and this quick and easy version is on my list to try. Tinned cherry tomatoes are simmered with a wee bit of coconut sugar, tamari and vegetable stock for about 5 minutes, and then mixed with some yogurt and blended until smooth. To really complete the meal, serve with some garlic toast all fancied up with homemade vegan mozzarella cheese and fresh basil.

Recipe: Spicy Brown Lentil Soup with Broccoli

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

My contribution this month is this spicy and warming soup that is easy to prepare and a pleasure to eat. Brown lentils, onion, garlic, ginger, chilies, tomatoes and broccoli are nicely spiced with a homemade aromatic spice blend and finished with fresh lemon juice and red chili flakes. Serve with some cooked grain and you have a complete and satisfying meal.

That concludes the March roundup. Jacqueline will be hosting the April edition of No Croutons Required. See her announcement post for details.

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