No Croutons Required - The Winner for May

The challenge for May was to come up with a soup or salad that would make for a perfect appetizer to start a meal. We received some delicious little bites, but a winner we must choose. The most popular submission this month is this gorgeous Avocado and Strawberry Salad with Honey Vinaigrette from Jagruti's Cooking Odyssey. Congratulations Jagruti. Once strawberries are in season here, I will be giving this one a try.

Jacqueline will be hosting the June 2013 edition of No Croutons Required. Check back at the beginning of the month for the theme.

Sweet Potato Roti

Indian flatbreads often make their appearance on my dinner table and truly I could eat them everyday, anytime of day. They are perfect for breakfast or brunch with some chutney and they're an ideal accompaniment to curries — as I eat a lot of dal and vegetable curries, it's no wonder I crave savory breads such as these roti as often as I do. In this case, I wanted a wrap for some spicy jerk chickpeas and with the sweet potato filling in these flatbreads, the combination was perfect. Rotis are not only enjoyed in India and throughout Asia, but are also popular in the Caribbean. To my delight, the roti rolled up perfectly without breaking apart. Feel free to add more spice to the breads if you want to heat things up further.

As with most unleavened savory Indian crêpes and flatbreads, these are really easy to make but the process is more seamless if you have a helper in the kitchen while frying up the breads. The rotis didn't take long at all to brown up and by the time I got another rolled out and ready for the pan, I would have been running a short marathon in the kitchen to keep up the pace. But a helper is not necessary, as you can roll out a few ahead of time or remove the pan from the heat briefly if you start to fall behind. Do keep the dough and any rolled out rounds covered with a clean kitchen towel so they don't dry out.

Sweet Potato Roti

Recipe by Lisa Turner Cuisine: Indian Published on May 29, 2013 Simple, moist, soft and delicious lightly seasoned Indian flat breads made with sweet potatoes — perfect for serving with spicy Indian curries Print this recipe Ingredients: 2 medium or 1 large sweet potato (about 1 lb or 450 g) 1 1/2 cups whole wheat flour 1/2 cup spelt or unbleached white flour 2/3 teaspoon ground cumin a few pinches of dried red chili flakes 1/2 teaspoon sea salt sesame or olive oil as needed hot water as needed Instructions: Begin by cooking the sweet potatoes. Boil in a large pot of water for 20 or 30 minutes until tender or roast in a 425° oven for 40 to 50 minutes until fork tender. Let the potatoes sit until they are cool enough to handle and then peel off the skins. In a large bowl, mash the sweet potato. Add the flours, ground cumin, dried red chili flakes and salt to the bowl along with a drizzle of oil. Lightly oil your hands, then gather the dough and gently work with it until you have a soft yet firm dough that forms into a smooth ball. The dough should be soft but not too moist and sticky. Add a few teaspoons of hot water as needed or more flour. Cover the bowl with a kitchen towel to keep moist. Alternately, you can make the dough in a food processor. Purée the sweet potato, then add the flours, ground cumin, dried red chili flakes and salt as well as a drizzle of oil and hot water. Transfer to a bowl and knead for a minute or two with lightly oiled hands until the dough holds together as per the instructions above. Lightly oil clean hands again and divide the dough equally into 14 to 16 small portions and shape into balls. Again, keep covered so the dough does not dry out. On a lightly floured surface, roll out each ball into a thin 6-inch circle. Sprinkle with more flour as needed to keep the dough from sticking. Heat a dry skillet over medium heat. When hot, add a circle of dough and cook the bread for a minute or two until small golden brown spots begin to form. Flip and cook for another minute. Transfer to a plate lined with foil wrap, cover, and repeat for the rest of the breads. They are best served warm but they can be made ahead of time and reheated in the foil in a 250° oven. Makes 16 rotis

Other Indian flatbreads you are sure to enjoy from Lisa's Kitchen:
Besan Roti
Fenugreek Dosa
Fenugreek Chapatis
Paratha Stuffed with Sweet Potato and Potato

On the top of the reading stack: Chekhov

Audio Accompaniment: Robert Rich

Jerk Chickpeas

Growing up I never did much care for chicken even before I became a vegetarian, and my parents generally did not prepare ethnic dishes, so I never did try the classic Jamaican jerk chicken. But now with plenty of ethnic cooking behind me, I found that the seasonings that are commonly used in jerk spicing — Scotch bonnet peppers, allspice, cinnamon, cloves and nutmeg — appealed a great deal to me, and I thought I would try a vegetarian version with cooked chickpeas instead of chicken. I wasn't quite sure what to expect as generally I am more at home with Indian spicing, but I went with my instincts after a bit of research and was surprised and pleased with just how good the result was. Hot, sweet and sour, tangy and zesty, this chickpea recipe is now one of my top favorites.

These easy-to-make jerk chickpeas are made on the stove top, but you may want to consider a baked version. Be very careful with the Scotch bonnet peppers in this recipe — the traditional pepper in jerk seasonings, they are about as hot as habaneros, and if you're not used to a great deal of heat then just use half a pepper or substitute serrano or jalapeños for a milder kick.

I served these chickpeas wrapped up in homemade sweet potato rotis for one of the most satisfying meals I have enjoyed in a while. My dining companions agreed too.

This is my contribution to MLLA #59, a popular blogging event started by lovely Susan of The Well Seasoned Cook, now administered by me and hosted this month by Kalyani of Sizzling Tastebuds. There is still time left to get your submissions in. The deadline is the end of the month. I'm also submitting this to Ricki's Wellness Weekend.

Jerk Chickpeas

Recipe by Lisa Turner Cuisine: Caribbean Published on May 27, 2013 Easy stove-top vegetarian jerk chickpeas — hot, sweet, sour, tangy and zesty Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1-inch piece fresh ginger, minced or grated 2 cloves garlic, minced or crushed 1 to 2 Scotch bonnets or other hot chilies, seeded and minced 1 1/2 teaspoons dried thyme 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cumin 1 medium tomato, diced 1 teaspoon honey 2 teaspoons maple syrup 2 tablespoons tamari (soy) sauce 1 small bunch of green onions, trimmed and sliced 1 red bell pepper, seeded and diced generous handful of fresh parsley, chopped juice from 3 limes (1/3 cup) fresh ground black pepper and sea salt to taste Instructions: Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 1 1/2 hours or until the chickpeas are soft. Drain and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, toss in the ginger, garlic and chilies and stir for 2 to 3 minutes. Add the thyme and ground spices and stir for another minute. Now add the tomatoes, honey, maple syrup and tamari and simmer for 5 to 10 minutes to thicken. Stir in the chickpeas, the green onions, red pepper and 3/4 cup of water. Simmer for another 15 to 20 minutes, stirring occasionally, adding more water as needed. Note that you want a fairly thick and dry consistency as the end result. Stir in the lime juice and parsley, season with black pepper and sea salt to taste, and simmer for another few minutes. Serve hot garnished with dried red chili flakes, green onion slices and parsley. Makes 4 to 6 servings

Other Caribbean recipes from Lisa's Vegetarian Kitchen you may enjoy:
Caribbean-Style Black Bean & Delicata Squash
Caribbean Sweet Potato Soup
Vegetarian Jamaican Patties

On the top of the reading stack: various piles

Audio Accompaniment: silence

Mung Dal Kitcheree

A kitcheree is a traditional dish originating in North India that consists of legumes and rice and often vegetables. For those who enjoy Indian creations, this is a one-pot meal that won't take you long at all to prepare. Split mung beans are an especially easy legume to digest, making this a nourishing and restorative meal. I've always enjoyed the distinctive sweet and earthy aroma and flavor that these little gems impart to a dish. Here they are all nestled in with rice after simmered together with some spices and coconut milk.

To fill out the meal, serve with a vegetable side and some Indian savory flatbreads. I served it with butter paneer masala and a spicy potato and green bean salad.

Mung Dal Kitcheree

Recipe by Lisa Turner Cuisine: Indian Published on May 24, 2013 Simple, nourishing and delicious one-pot meal of sweet split mung beans and buttery rice with coconut milk and gentle Indian seasonings Print this recipe Ingredients: 1 cup split mung beans (mung dal) 1 cup basmati rice 1/4 cup ghee, unsalted butter or sesame oil 4 to 5 whole cloves 1 teaspoon turmeric 1/4 teaspoon asafetida 1 cup coconut milk 3 cups hot water 1 1/2 teaspoons sea salt, or to taste juice from 1 lemon (3 tablespoons) fresh cracked black pepper Instructions: Rinse the mung dal and rice under cold running water in a strainer. Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, add the dal, rice and cloves to the pan and gently for 2 to 3 minutes. Now add the turmeric and asafetida and stir in the coconut milk and water. Bring to a boil, reduce the heat to medium and simmer uncovered for 5 minutes, then reduce the heat to medium-low and cover. Simmer for 15 minutes or until the liquid is absorbed and the lentils are tender. Quickly stir in the lemon juice, salt and pepper and let sit for 5 minutes, covered. Fluff with a fork, discard the cloves, and serve hot. Makes 4 to 6 servings

Other mung bean dishes you are sure to enjoy from my vegetarian kitchen:
Mung Bean Paneer
Mung Tamarind Dal
Indian Sour Mung Bean Soup
Indian Style Spicy Mung Beans (Moong Dal)

On the top of the reading stack: John Wyndham

Audio Accompaniment: Magnetik North

Creamy Herbed Potato and Green Pea Salad

Spring is toddling into summer with faltering steps this year, but the respites of warm sunny weather along the way bring to mind the comforts and pleasures of summer eating. Soups and hearty meals give way to salads and light fare that can be transported to the patio, warming foods give way to refreshing plates, and dried and canned goods give way to fresh herbs and produce. This simple salad of steamed baby potatoes, green peas and fresh herbs tossed in a creamy and vibrant Dijon mustard dressing is just the thing to give you a taste of summer comfort food — especially if you can get your hands of fresh garden peas, although frozen peas will also make for a lovely salad.

The occasion for serving this dish was an opportunity to try some Nasoya vegan "nayonaise" that was sent to me to sample. Now I tend to stay away from unfermented soya products generally, but I've never been overly fond of "traditional" jarred mayonnaise either and, considering how rarely I use mayonnaise anyways, I figured it was worth a try. First, I tried it with my famous vegetarian Caesar salad as it's a classic that I figured would be a fair assessment of the spread. Next, I wanted a potato salad and used it in the dressing with good results. Though it smelled a little unfamiliar when I opened the jar, the taste was mellow and pairs well with stronger flavors for a seamless taste experience. My verdict is that is stands up well to store-bought canola-based mayo and it's vegan-friendly and gluten-free too, made from expeller-pressed oil and fortified with Omega 3. I received the vegan nayonaise spread and the nayo whipped spread. You can learn more about Nasoya by visiting their webpage, facebook page or twitter feed.

I am also offering a giveaway to my readers so they can access this mayo alternative. A randomly chosen winner will receive the same products that I tried. All you need to do is leave a comment on this post and mention a dish you would like to try with these spreads. The contest is open to residents of the US and Canada. I will hold a random draw in two weeks. If you don't have a blog or email address associated with your profile, please include your email so I contact you should you win.

Note: I received complimentary samples of the Nayonaise for consideration. The opinions expressed here are my own and I am receiving no compensation for writing this post.

Creamy Herbed Potato and Green Pea Salad

Recipe by Lisa Turner Published on May 22, 2013 Simple and refreshing salad of steamed baby potatoes and green peas tossed in a creamy mayonnaise and mustard dressing Print this recipe Salad: 1 1/2 lb (675 g) baby potatoes, scrubbed 1 cup green peas, frozen or fresh 1 tablespoon fresh mint, finely chopped 1 tablespoon fresh chives, finely chopped 1 1/2 tablespoons fresh parsley, finely chopped a few sprinkles of fresh or dried dill Dressing: 1/2 cup mayonnaise (vegan or regular) 1 teaspoon Dijon mustard (preferably coarse-grained) juice from 1 small lemon (2 tablespoons) fresh cracked black pepper and sea salt to taste Instructions: Begin by preparing the potatoes. Steam or boil the potatoes until tender, about 20 minutes. Set aside to cool. Meanwhile, boil the green peas for 5 minutes, then drain and set aside. To prepare the dressing, whisk together the mayonnaise, mustard, lemon juice and black pepper and salt to taste. Once the potatoes have cooled, cut in half or into bite-size pieces and transfer to a medium bowl. Add the peas and chopped herbs. Pour the dressing over the potatoes and peas and gently toss. Test for seasoning, and serve sprinkled with a bit of fresh or dried dill. Makes 4 servings

More potato salads you are sure to enjoy from Lisa's Kitchen:
Warm Baby Potato and Asparagus Salad
Potato Radish Salad
Mexican-Style Potato Salad with Avocado and Jalapeño
Potato Salad with Blue Cheese Dressing

On the top of the reading stack: various stacks

Audio Accompaniment: the ceiling fan and street noise

No Croutons Required - Appetizer Soups and Salads

The challenge for May was little bites. We asked for soups and salads that would make for a perfect starter for a meal. Certainly the entries this month stimulated my appetite and I would be delighted to serve each and every dish. Thanks to everyone who found the time to share their creations. We do need to determine a winner, so please vote for your favorite in the comment section or via email. Note that neither my submission nor Jacqueline's is eligible for the vote.

Our first entry is this refreshing Japanese Cucumber Salad from Charul of Tadka Masala that would be just perfect on a hot and humid day. No cooking required for this combination of cucumber, lemon juice, a bit of sweetener, wine vinegar and toasted sesame seeds. Cucumber gets elegant here.

Preety is up next with this tempting and rejuvenating Skewered Bite Size Appetizer Salad. The possibilities are endless here. Try grapes, mint leaves, red pepper, cucumber and paneer or feta or mozzarella. Good without any dressing at all, but dress it up with some lemon juice, olive oil, seasonings and herbs, or perhaps a combination of balsamic vinegar and olive oil.

Janet of The Taste Space presents us with a gorgeous Tempeh and Arugula Salad with a Mustard Miso Dressing that is sure to make your table shine. Tempeh is marinated in cider vinegar, tamari, ginger and a bit of oil and then baked. Next arugula, tomatoes and cucumber are topped with the tempeh strips and this goodness is drizzled with a dressing of white miso, Dijon mustard, lemon, oil, garlic and maple syrup. The dressing we are told is especially addictive.

The next dish to get the taste buds watering is this beautiful Avocado and Strawberry Salad with Honey Vinaigrette from Jagruti's Cooking Odyssey. I'm more eager than ever for the strawberry season and here they are combined with avocado and baby salad leaves and then tossed with a tangy dressing of honey, fresh lemon or lime juice, olive oil and seasoning. Certainly a sweet way to make a sunny day even sunnier.

My contribution this month is this light and earthy Raw Mushroom Soup. A variety of wild mushrooms are whizzed up in a blender with cashews, pine nuts, almond milk, yellow miso, dill, paprika and seasoning. It's incredibly easy to prepare and makes for an elegant starter despite its simplicity or perhaps because of.

Ma Niche tries fava beans at home for the first time and experiments with a Fava Yogurt Soup that has my mouth watering. Skinned fava beans are lightly cooked with sauteed onions, garlic, ginger and chives and then pureed with yogurt and some water and served up chilled, garnished with fresh mint. This is a delightful warm weather appetizer soup for a variety of meals.

My good friend Jacqueline and co-host of this event shares this stunning Halloumi Salad with Balsamic Tomatoes. Lightly seasoned halloumi is paired here with potatoes, salad greens and herbs, balsamic pan-fried tomatoes and all this goodness is dressed with olive oil, balsamic vinegar, mustard and black pepper. This is a hearty salad, but served in small portions, it would make for an exciting appetizer to start your meal.

Our final entry is from Sweatha of Tasty Curry Leaf. Served up for our consideration is a delightfully cooling Cucumber Mint Yogurt Soup. Easy to prepare, cucumber is blended with shallots, fresh mint leaves, yogurt and a bit of water. This delicious concoction is then seasoned and garnished with more fresh mint and some olive oil. Sounds like a perfect summer meal starter to me.

Jacqueline will be hosting the June 2013 edition of NCR. Check back at the beginning of the month for the theme.

Peanut Butter Cookie Dough Bites

I found the idea for these easy, soft and moist, and healthy gluten-free peanut butter and chocolate chip cookies while browsing on facebook one day and eventually found out that the recipe was created by Erin at Texanerin Baking. Egg-free and flour-free too, they contain cooked chickpeas that end up like a flour-based dough after they are whizzed up in a food processor with other ingredients. The dominating flavor is the peanut butter combined with the chocolate resulting in a pleasant rather unstated sweetness from the presence of the raw honey. Do I really need to note that one of life's sweet pleasures is peanut butter paired with chocolate?

They truly are heavenly and guilt-free too, despite the rich flavor experience that awaits you. If you were fortunate enough to grow up in a household where homemade cookies were often made, you will be nostalgic for those bits of raw cookie dough that you sneaked on the sly before you were granted permission to lick the bowl. Again, no need to feel guilty about snacking on some of the dough even before they go into the oven. Nothing bad here at all. These cookies stay moist in a sealed container for several days too, although keeping them around for several days isn't all that likely.

Peanut Butter Cookie Dough Bites

Recipe by Lisa Turner From Texanerin Baking Published on May 19, 2013 Easy, rich and moist peanut butter and chocolate chip "cookie dough" cookies made with chickpeas — egg-free, flour-free, gluten-free and just as guilt-free as they are delicious Print this recipe Ingredients: 1 1/4 cups cooked chickpeas (about 1/2 cup dried chickpeas) 2 teaspoons vanilla extract 1/2 cup + 2 tablespoons natural chunky peanut butter 1/4 cup raw honey or agave 1 teaspoon baking powder pinch of sea salt 1/2 cup (3 oz or 90 g) carob or chocolate chips (I used a combination of both) Instructions: Preheat an oven to 350° and line a baking sheet with parchment paper. Combine all the ingredients except the carob or chocolate chips in a food processor and process until smooth and well combined, scraping down the sides of the processor as necessary. Stir in the carob or chocolate until evenly distributed. The mixture will be thick and gooey. Wet your hands and form the mixture into roughly 1 1/2 inch balls. Transfer to the prepared baking sheet about 1 inch apart. Press down the dough slightly. Bake for about 10 minutes, until the cookies just begin to brown. Transfer to a wire rack to cool for at least 5 minutes before serving. These cookies will keep moist in a sealed container for several days. Makes 12 to 14 cookies

More peanut butter delights you are sure to enjoy from my kitchen:
Cayenne Peanut Butter Cookies
Healthy Peanut Butter Cookies
Gooey Peanut Butter Brownies with Carob Chips
Peanut Butter Carob Balls

On the top of the reading stack: various piles

Audio Accompaniment: Carbon Based Lifeforms

I'm sharing this with Ricki's Wellness Weekend.

Mung Beans in a Golden Karhi Sauce

One of my favorite dishes from Yamuna Devi's gospel of Indian cooking, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking is her tender chickpeas simmered in a golden karhi sauce. I've more than a few favorites from the book that often appear on my table, yet each and every time I browse through the 800 pages of culinary Indian bliss, I find yet another recipe that I can't believe I haven't tried … I have owned this treasured cookbook for about 20 years. Then there is the pleasure of revisiting some of my favorites from the book and tinkering with the recipes and my initial adaptations.

Truly, if I had to pick just one cookbook to keep out of my extensive collection, this would be that desert island choice. I'd hope for a truckload of legumes, grains and spices to go along with it and fresh produce from the isle. As I have noted in the past, this was my earliest introduction to Indian cooking shortly after I became a vegetarian. It opened up a whole new nourishing and exciting culinary world to me that I continue to cherish and explore.

This time around, earthy mung beans are simmered in a tangy yogurt sauce. This recipe called for sprouted mung beans, which I am sure would have been just perfect, but I didn't plan ahead — mung bean sprouts take 2 to 3 days of preparation — and so came up with a version using whole mung beans that I soaked overnight and then simmered until tender.

Karhis are yogurt based dishes that are usually served with rice. Often they contain cooked or sprouted legumes, sometimes dumplings and vegetables. This one is on the tangy side of the spectrum and I went with a thicker gravy that is popular in Northern India. Depending on the yogurt you use, a karhi sauce might be slightly sweet, thinner, with a consistency like a soup or a thick gravy. I experimented with the original recipe and came up with this treasured vegetarian main that I served with buttered Jasmine rice. You may want to consider serving up yellow lemon rice with fried cashews as a side for some extra flair and tart flavor.

Mung Beans in a Golden Karhi Sauce

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on May 17, 2013 Sweet and colorful mung beans simmered in a creamy, fragrant, spicy and tangy seasoned yogurt sauce Print this recipe Ingredients: 1 1/4 cup whole mung beans (3 1/2 cups cooked) 3 1/2 tablespoons chickpea flour (besan), sifted 1 cup coconut milk 1/2 cup water 2 cups whole fat yogurt, whisked 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon fenugreek seeds 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 to 1/2 teaspoon cayenne, to taste 2 tablespoons ghee, butter or oil 1 1/2 teaspoons cumin seeds 3 to 4 green chilies, seeded and finely chopped 1/2 teaspoon asafetida 1 inch piece cinnamon stick generous handful of dried curry leaves 1/4 cup fresh parsley or cilantro fresh cracked black pepper to taste Instructions: Rinse the mung beans and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover. and simmer for 40 to 50 minutes or until the beans are tender but not falling apart. Drain and set aside. Place the chickpea flour in a large bowl and slowly whisk in half of the coconut milk. Whisk in the remaining coconut milk, water, yogurt, salt, turmeric, ground coriander, fenugreek seeds, chili powder, paprika and cayenne. Pour this mixture into a large heavy-bottomed sauceapn, place over medium heat, and bring to a boil. Stir and simmer until the mixture begins to thicken. Add the cooked mung beans to the pan and continue to simmer for another 10 minutes, stirring often. Add more water if necessary to achieve your desired consistency. Heat the ghee, butter or oil in a small saucepan over medium heat. When hot, toss in the cumin seeds, green chilies, asafetida, cinnamon stick and curry leaves, and stir for a minute or two or until the cumin seeds darken a few shades. Pour into the beans, quickly stir once, and cover. Let sit for 5 minutes. Discard the cinnamon stick, stir in most of the fresh parsley or cilantro (reserving some for garnish). Serve hot or warm garnished with the remaining parsley or cilantro, with hot fresh cooked buttered rice and/or Indian flatbreads on the side. Makes 4 to 6 servings

More mung beans dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Indian-Style Spicy Mung Beans (Moong Dal)
Mung Bean Paneer
Spicy Mung Beans
Sour Mung Bean Soup

On the top of the reading stack: Chekhov

Audio Accompaniment: street noise

Rich and Creamy Raw Mushroom Soup

As the temperature rises, raw creations occupy a shining spot on the dinner table. My dear friend Susan thoughtfully sent me a gift of raw in the form of an elegant cookbook that celebrates the beauty of vibrant raw creations that can be made with ease. Everyday Raw Express by Matthew Kenney is certainly worth your attention. The presentation of the dishes within the covers is gratifying, but even better is using the ideas as a template for vibrant nourishment. And the book uses only vegan friendly ingredients too.

As I am a mushroom fiend, one of the first recipes I tried was this raw mushroom soup. I never can resist nibbling on raw mushrooms as I prepare a dish, so why not a soup with humble seasonings and some nuttiness? This rather unusual earthy soup was a lovely starter for my Asparagus Pesto Lasagna.

This is my contribution to No Croutons Required this month. The theme for May is little bites. We are looking for appetizer soups and salads to begin your meal. I am also sharing with Jac's bookmarked recipes and Ricki's Wellness Weekend.

Rich and Creamy Raw Mushroom Soup

Recipe by Lisa Turner Adapted from Everyday Raw Express: Recipes in 30 Minutes or Less Published on May 15, 2013 Quick and easy, creamy, earthy and raw mushroom and nut soup — a simple and nourishing starter for summer meals Print this recipe Ingredients: 2 1/2 cups mixed mushrooms (portobello, oyster or shiitakes) 1 1/2 cups raw cashews 1/4 cup pine nuts 2 cups almond milk 2 cups water or as needed 1/4 cup white or yellow miso 1 teaspoon dried dill 1 teaspoon paprika 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste fresh parsley, chopped, for garnish Instructions: Toss all of the ingredients except the fresh parsley, salt and pepper into a food processor and pulse until blended. Add more water to achieve your desired consistency. Taste and add salt and pepper for seasoning. Ladle into small bowls and garnish with fresh parsley. Best served at room temperature. Makes 4 servings

More mushroom soups you are sure to enjoy from Lisa's Kitchen:
Hungarian Mushroom Soup
Mushroom Cheddar Cheese Toasts
Paneer Mushroom Egg Muffins
Thai Mushroom Soup with Coconut

On the top of the reading stack: various offerings

Audio Accompaniment: Robert Rich