Asparagus and Pesto Risotto with Mushrooms

Asparagus has such an extraordinarily fresh and unique flavor that all I typically need to enjoy the local asparagus in season is a quick steaming or roasting, a pat of butter, a drizzle of lemon juice and a sprinkling of sea salt. But this elegant summer vegetable is quite deserving of a more elaborate treatment when you want to make it the spotlight of a special meal, so long as it is paired with similarly simple but fine flavors.

A simple creamy risotto provides the opportunity to lend even more distinction and flair to asparagus. Fresh lightly sautéed button mushrooms and a simple basil pesto add refined and delicious adornments that enhance the taste experience of asparagus without overshadowing it. Quite easy to prepare and make and just requiring attention, this risotto is really quite a stunning gourmet way to enjoy the asparagus season.

Asparagus and Pesto Risotto with Mushrooms

Recipe by Lisa Turner Cuisine: Italian Published on July 4, 2013 Elegant and delicious summer asparagus and fresh mushroom risotto flavored with a simple basil pesto Print this recipe Pesto: small handful of fresh basil leaves 1 large clove garlic 2 tablespoons olive oil 1/2 cup fresh grated Parmesan cheese Risotto: 1 bunch fresh asparagus 8 oz (225 g) button mushrooms juice from 1 lemon (3 tablespoons) 6 tablespoons unsalted butter 4 1/2 cups vegetable stock 2 tablespoons olive oil 1 onion, chopped 1 1/2 cups arborio or other risotto rice 1/2 cup dry white wine 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Prepare the pesto by placing the basil, garlic and olive oil in a mortar and pestle, food processor or blender. Process until blended, transfer to a bowl, and stir in the Parmesan cheese. Set aside. Snap the woody ends off the asparagus and cut the stalks into 1-inch pieces, leaving the tips whole. Chop the mushrooms into bite-size pieces. Transfer to a bowl with the asparagus and toss with the lemon juice. In a large saucepan, melt 2 tablespoons of the butter over medium-high heat. Toss in the fresh mushrooms and cook, stirring often, until the mushrooms just begin to release their juices and brown — about 3 to 4 minutes. Add the asparagus and stir for another 2 to 3 minutes. Remove from heat and drain the cooking liquid into the stock. Transfer the mushrooms and asparagus to a bowl and set aside. Bring the vegetable stock to a good simmer in a small saucepan. In the same pan that the mushrooms and asparagus were cooked in, heat the olive oil and another 2 tablespoons of the butter over medium heat. When hot, add the onion and stir for 5 to 8 minutes or until golden brown. Add the rice and stir for another few minutes to coat the grains with oil. Pour in the white wine, raise the heat slightly, and cook, stirring constantly, until the liquid evaporates. Now add a ladle of the simmering stock and cook, stirring constantly, until the liquid is absorbed. Continue adding the stock a ladleful at a time, stirring constantly, waiting until the liquid is absorbed between each addition. Continue until the rice is al dente — this should take 20 to 30 minutes and use most of the stock (add hot water to the stock if necessary). Before adding the last ladle of stock, stir in the mushrooms and asparagus. Add the last ladle, stir a couple of times, then add the pesto. Gently stir to combine, then remove from heat when most of the last ladle of stock has been absorbed. Stir in the remaining 2 tablespoons of butter and season with salt and pepper. Taste for seasoning and serve hot. Makes 4 to 6 servings

Other risottos you will enjoy:
Mushroom Risotto
Mushroom, Lentil and Spinach Risotto
Lemon Risotto with Leeks and Mushrooms
Sweet Corn Risotto with Tomato and Basil

On the top of the reading stack: The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence

Audio Accompaniment: Paul Kalkbrenner

Mushroom Marinara Sauce with Fresh Herbs

It's not often that I use store-bought sauces, preferring instead to make my own at home to ensure freshness and control over the seasonings used. In this case, I wanted a sauce to go along with quinoa goat cheese and Parmesan cakes and so I cooked up a succulent mushroom marinara sauce that included some fresh herbs from my garden. It also makes for a delicious chunky pasta sauce or pizza sauce. The possibilities are endless. An added bonus is that it's easy to make too. The sauce will keep in the fridge in a well sealed jar for roughly 4 days or freeze it in airtight containers for up to 6 months.

Mushroom Marinara Sauce with Fresh Herbs

Recipe by Lisa Turner Cuisine: Italian Published on June 27, 2013 Easy-to-make zesty and robust chunky homemade marinara sauce filled with pieces of tender portobello mushroom and seasoned with fresh herbs Print this recipe Ingredients: 3 sun-dried tomatoes 2 tablespoons olive oil 1 onion, finely chopped 1 carrot, grated 14 oz (400 g) portobello mushrooms, chopped 2 cloves garlic, minced or crushed 2 jalapeños, seeded and finely chopped 1 tablespoon balsamic vinegar 1/4 cup red or white wine 10 large plum tomatoes, finely chopped (about 6 cups) 1/2 teaspoon chili powder 1/2 teaspoon cayenne 2 tablespoons fresh oregano leaves, chopped 2 tablespoon fresh basil or lemon basil, chopped 1 teaspoon coconut sugar or brown sugar 1 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Heat the olive oil in a large heavy-bottomed saucepan over medium heat. When hot, add the onion and stir for 3 to 4 minutes to soften. Add the carrots and continue to stir for another 2 to 3 minutes. Increase the heat slightly and add the mushrooms, garlic and jalapeños, and cook for another 5 minutes. Stir in the balsamic vinegar and wine and simmer to reduce, stirring frequently — about 5 minutes. Now add the sun-dried tomatoes, plum tomatoes, chili powder, cayenne, oregano, basil, sugar and salt and pepper and bring to boil. Reduce the heat to medium-low and simmer, partially covered and stirring occasionally, until the sauce has thickened — about 45 minutes. Serve right away or refrigerate for up to 4 days or freeze for up to 6 months. Makes 5 to 6 cups

More irresistible sauces from Lisa's Kitchen:
Gingered Tomato Sauce
Devil's Nightmare Pasta Sauce
Tomato Sauce with Sun-Dried Tomatoes

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

Audio Accompaniment: silence

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

Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Confronted the other day with the desire for an undemanding dinner, a crisper full of vegetables and the unexpected arrival of a package of fresh baby bok choy, I put together this simple Asian-style stir-fry. I don't very often cook with bok choy, but that should change soon after this dish — gently sautéed in sesame oil until tender but still crisp, bok choy has a wonderful fresh taste like green chard with a hint of cabbage. With fresh peppers, mushrooms and green beans, and seasoned with tamari sauce, toasted sesame seeds, fresh ginger and garlic and a hint of Chinese five-spice, this stir-fry is as satisfying as it is nourishing, and it's delightfully simple too. Try serving it with fresh cooked quinoa — the nutty flavor of this grain is a terrific accompaniment.

Chinese five-spice is a sweet, tangy and peppery blend of five spices used in many Asian recipes to enhance the flavor of vegetables and meats. Packaged varieties are easily available at any Asian grocer and many large supermarkets, but if you don't have it on hand you can substitute equal amounts or approximately equal-size pinches of ground star anise, ground cinnamon, ground cloves, ground fennel seeds and ground pepper (preferably Szechwan or white pepper).

Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans

Recipe by Lisa Turner Cuisine: Asian Published on June 14, 2013 A simple, delicious and healthy breakfast, lunch or light dinner of fresh bok choy sautéed with ginger, garlic, green beans, mushrooms and peppers, tossed with toasted sesame seeds and seasoned with tamari sauce Print this recipe Ingredients: 1 lb (450 g) bok choy or baby bok choy 2 tablespoons sesame seeds 2 tablespoons sesame oil 2 green onions, white and green parts, sliced 1 teaspoon fresh ginger, grated 1 clove garlic, minced 1 cup green beans, chopped 8 oz (225 g) button mushrooms, sliced 1/2 teaspoon five-spice 1 red bell pepper, seeded and chopped 2 jalapeños, seeded and chopped 1 teaspoon toasted sesame oil (optional) 2 tablespoons tamari (soy) sauce juice from 1 lime (2 tablespoons) 1/2 teaspoon sea salt, or to taste fresh cracked black pepper to taste (optional) Instructions: Cut the base of the bok choy stems and discard. Thoroughly rinse the bok choy under cold running water to remove any dirt or grit. Cut the leaves from the stems and set aside. Chop the stems into 1/2 inch pieces. Heat a large skillet or wok over medium heat. Add the sesame seeds and toss over heat for a few minutes until golden brown. Remove and set aside. Return the pan to the stove and toss in the sesame oil, wait a few moments, then swirl around to coat the bottom of the pan. Add the chopped bok choy stems, the white parts of the green onions, ginger, garlic, green beans and five-spice. Stir for 2 minutes then pour in the tamari and continue to stir for another 3 minutes or until the tamari has reduced. Now add the mushrooms, bok choy leaves, bell pepper and jalapeños, turn up the heat to medium-high, and continue to stir for another 5 minutes or until the mushrooms have softened and the vegetables are tender. Now add the lime juice and toasted sesame oil if using, and stir for a few minutes over the heat to let the vegetables absorb the liquid and for the excess to cook off. Remove from heat, stir in the toasted sesame seeds and salt and black pepper to taste. Serve right away with a scattering of the green parts of the green onions and some rice on the side or with runny fried eggs. Makes 4 servings

Other stir-fry ideas you will enjoy:
Quinoa Breakfast Hash
Tempeh Breakfast Hash-Up
Mushroom and Jalapeño Breakfast Hash
Black and Green Bean Corn Hash

On the top of the reading stack: John Wyndham

Audio Accompaniment: silence

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

Asparagus Pesto Lasagna with Mushrooms

After such a long and dreary winter, spring seems like even more of a treat this year than usual. Spending time outdoors is nearly impossible to resist. It's a time of renewal. Everything is so fresh and lush. The sunshine warming and pleasing to the body, mind and eyes. The fresh foliage and exploding blossoms and spring flowers are still displaying much of their earliest glory and new delights await.

And if you enjoy cooking and place great importance on making healthy and nourishing meals for yourself and your family, then the beginnings of locally harvested produce will stimulate your imagination and palate as will the future fruits of the upcoming seasons.

One of the earliest crops here in southern Ontario is local asparagus. The season is rather too short for my liking, and for my husband too, who adores this unique and rather robust vegetable. It is true that you can pretty much get asparagus anytime of year where I live, but local produce has a freshness that simply cannot be matched. Each year I come up with new ways to serve this treasured veg and typically tend to go with simple pairings of classic flavors and dress it up with butter, olive oil, lemon and seasonings so the asparagus can shine in all its glory while it lasts.

In this instance, I wanted to experiment with a bolder combination and came up with an asparagus lasagna that features a sun-dried tomato and basil pesto that stars right alongside the asparagus. Mushrooms add some meaty texture and understated earthiness. The cheese mellows the dish out resulting in a complex yet synchronous layering of sensations, literally and figuratively, that you won't soon forget.

The inspiration for this comforting and luscious dish came from a recipe I stumbled across from Joanne Bruno. I will admit that I had never really thought of the idea of including asparagus in lasagna before, but after doing a bit of research and brainstorming, I revised the recipe, revised it yet again while cooking, and the result was even better than I imagined. It's an ideal spring recipe that is refreshing and really rather light and easily digestible despite the obvious cheesy component.

Asparagus Pesto Lasagna with Mushrooms

Recipe by Lisa Turner Adapted from Joanne Bruno Cuisine: Italian Published on May 13, 2013 Beautiful fresh-tasting home-cooked lasagna with creamy ricotta cheese, sun-dried tomato pesto and fresh spring asparagus Print this recipe Pesto: 2 cups sun-dried tomatoes, soaked in hot water for 20 minutes 2 cups packed fresh basil leaves 1 jalapeño or 2 green chilies, seeded and chopped 1 clove garlic, chopped 1/4 cup pine nuts 1 tablespoon olive oil 1 small plum tomato, partially seeded and diced 1/3 cup Parmesan cheese, grated Lasagna: 9 to 10 sheets of lasagna, fresh or dried 1 1/2 tablespoons olive oil 1 small onion, finely chopped 2 leeks, trimmed, and sliced into small rounds 1 bunch (1 lb or 450 g) fresh asparagus, ends snapped off and cut into 1 1/2 inch pieces (reserve some of the tips for garnish) 8 oz (225 g) button mushrooms, sliced 2 cups ricotta cheese sea salt and fresh cracked black pepper to taste 1 1/2 cups Fontina or mozzarella, grated 1/3 cup Parmesan cheese, grated 1/2 teaspoon dried dill Instructions: To prepare the pesto, start by soaking the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and reserve the soaking liquid. Place the sun-dried tomatoes in a food processor and add the basil, jalapeño or chilies, garlic, pine nuts and olive oil. Add some of the sun-dried tomato soaking liquid or water as necessary to achieve a smooth but fairly thick spreadable paste. Transfer to a medium bowl and stir in the chopped plum tomato and Parmesan cheese. Set aside. If using dried lasagna, cook until al dente in a large pot of salted water. Drain and rinse under cold water and set aside. Heat the oil over medium heat in a large non-stick skillet. When hot, add the onion and leeks to the pan and cook for 5 minutes, stirring often, until the vegetables are softened. Now add the asparagus and continue to stir for 3 to 4 minutes. Turn up the heat slightly, add the mushrooms and continue to stir for another 3 to 4 minutes or until the mushrooms just begin to soften. Transfer this mixture to a medium bowl and toss with the ricotta and salt and pepper to taste. Butter or grease a 13 × 9 inch baking dish and preheat an oven to 350°. To assemble the lasagna, spread a thin layer of pesto over the bottom of the baking dish. Cover with lasagna sheets and then half of the asparagus-ricotta mixture, spreading it evenly over the pasta. Scatter 1/2 cup of the Fontina or mozzarella on top, along with a few sprinkles of Parmesan. Repeat, beginning by spreading about half of the remaining pesto over the asparagus cheese layer. Cover again with sheets of lasagna, spread the remaining asparagus-ricotta mixture, and scatter another 1/2 cup of the Fontina or mozzarella and a few more sprinkles of Parmesan. End by covering with sheets of lasagna sheets and covering with the remaining pesto overtop. Scatter the remaining Fontina or mozzarella and Parmesan over top, arrange the reserved asparagus tips, and sprinkle with the dried dill. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15 or 20 minutes or until the cheese is golden brown. Remove from the oven and let stand for 10 minutes before serving. Notes: To save time, the pesto can be made ahead of time and refrigerated overnight. Using fresh pasta also cuts down on the cooking time and adds to the fresh flavor of this lasagna. Jarred sun-dried tomatoes may be used instead of the dried ones if you drain well before adding to the pesto. Keep in mind that both dried and marinated sun-dried tomatoes often include salt, so take care when adding your seasoning so you don't get an unpleasant sodium kick. You want all of the flavors to shine and complement each other. Makes 6 to 8 servings

More asparagus creations from Lisa's Kitchen you are sure to enjoy:
Asparagus Mimosa
Wild Rice and Asparagus Salad
Warm Baby Potato and Asparagus Salad
Asparagus Pesto Rice

On the top of the reading stack: various stacks

Audio Accompaniment: morning silence

Mushroom, Lentil and Spinach Risotto

Warm, creamy, elegant, earthy and sweet, risottos are comfort food to me. And although people are often intimated by the idea, I love cooking them too. They're actually very simple to make, and although risottos do require pretty much constant attention, they're only really fussy toward the end of the cooking time when you want your rice grains cooked just to a perfect creamy and toothsome or al dente texture. But with a careful eye to this last step, risottos are actually a snap to make.

Another lovely aspect of risottos is their openness to other ingredients and flavors … although I do consider that mushrooms and Parmesan cheese are almost essential to a really classic risotto. This attractive mushroom risotto has lentils and spinach in addition to these classic flavors, making it a complete meal on a plate.

Mushroom, Lentil and Spinach Risotto

Recipe by Lisa Turner Cuisine: Italian Published on May 9, 2013 Simple, warming, creamy and classic mushroom risotto with lentils and spinach Print this recipe Ingredients: 5 cups vegetable stock 1 bay leaf 1/4 teaspoon dried thyme 1/3 cup dried green or brown lentils 2 tablespoons olive oil 8 oz (225 g) white mushrooms, sliced (2 1/2 cups) 2 medium leeks, trimmed and sliced 1 clove garlic, crushed or minced 1 jalapeño, seeded and finely chopped (optional) 3 green onions, green and white parts, sliced 1 1/4 cups arborio or other risotto rice 1/2 cup dry white wine 1 bunch (1 lb) fresh spinach, trimmed and chopped 1/2 teaspoon sea salt, or to taste fresh ground black pepper 1/2 cup fresh grated Parmesan cheese Instructions: Combine the vegetable stock, bay leaf and thyme in a medium saucepan and bring to a boil. Add the lentils, reduce heat to low, and simmer for 15 to 20 minutes or until the lentils are tender. Drain the lentils, reserving the stock. Set aside the lentils and return the stock to the saucepan. Keep heated at a gentle simmer over low heat.1 Meanwhile, heat some water over medium heat in a medium saucepan and add the spinach. Simmer until the spinach is slightly wilted. Drain off the excess liquid and set aside. In a large saucepan, heat the olive oil over medium heat. When hot, add the mushrooms, leeks, garlic, jalapeño if using, and the white parts of the green onion, and stir for 4 to 5 minutes or until the leeks are soft. Turn the heat down slightly. Add the rice and stir gently to coat the grains with oil. Add the wine and stir until the wine is absorbed. Add a ladle of the heated stock and continue to cook, stirring constantly, until the liquid is absorbed. Continue adding stock to the rice one ladle at a time, stirring and waiting each time until the stock has been fully absorbed before adding the next. Continue this process until most of the stock has been used up. At this point taste the rice and check to see if it is cooked to your preferred texture — the risotto should be soft, creamy and cooked throughout while holding its shape, but you may not want to use all the stock if you prefer your risottos more on the al dente side. If necessary, add some water if you run out of stock and the risotto still requires a bit more cooking time. Before adding the last ladle of stock that you use, season with salt and pepper and stir in the reserved cooked lentils. Add the final ladle and continue cooking as before. Remove from heat as soon as the risotto is finished to your desired consistency. Stir in the spinach and Parmesan cheese, and serve right away in shallow bowls. Top each bowl with a scattering of the green parts of the sliced green onions. Makes 4 to 6 servings

Other legume risottos you will enjoy:
Green Bean and Borlotti Bean Risotto
Spicy Azuki Bean Risotto
Spicy Tamarind and Channa Risotto Kitcheree

On the top of the reading stack: Chekhov

Audio Accompaniment: silence

Black Bean Chili With Mushrooms and Toasted Spices

Spring is finally here, though in a rather cool manner, but warmer weather is coming soon and that means lighter meals for most of us. Usually more salads appear on the table, along with a greater selection of raw creations. Still, no matter the season, there is always a place on the table for a thick, steamy and spicy chili, unless of course it is blazing hot outside, but even then, you won't be slaving over a hot stove for this pot of comfort — besides, spicy foods do have a cooling effect for some relief from the heat as they raise your body temperature and induce sweating.

I've shared this recipe before, shortly after starting up Lisa's Kitchen, but revised it to include mushrooms, changed the spicing somewhat and updated the photos. Dry-toasted spices, along with the perhaps surprising addition of fennel, give this dish a unique and delicious smoky pungency. Best of all, one large bowl is a meal unto itself though it does goes well with a fresh lightly dressed green salad.

Black Bean Chili with Mushrooms and Toasted Spices

Recipe by Lisa Turner Originally published on December 9, 2007 Black bean and brown rice chili with mushrooms, dry toasted spices and fennel for a unique and delicious smoky pungency — a warming, filling and nourishing one-pot meal Print this recipe Ingredients: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1/2 cup brown rice or millet 1-inch piece fresh ginger, minced or grated 2 jalapeños, seeded and minced 2 tablespoons fresh cilantro, chopped 1 bay leaf 1/2 teaspoon turmeric   4 to 6 sun-dried tomatoes 1 teaspoon cumin seeds 2 teaspoons chili powder 1/2 teaspoon ground coriander 1/4 to 1/2 teaspoon asafetida pinch of cayenne 1 teaspoon dried oregano 1 large tomato, chopped finely 1 1/2 teaspoons sea salt, or to taste 8 oz (225 g) large white mushrooms, sliced generous handful of dried curry leaves 1 teaspoon yellow mustard seeds 1/2 teaspoon fennel seeds fresh ground black pepper to taste 2 to 3 tablespoons fresh cilantro, chopped, for garnish Instructions: Rinse the beans and soak for 8 hours or overnight in several inches of water. Rinse the brown rice or millet and soak in a separate small pan or bowl in 1 cup of water. Drain and rinse the beans, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to low and add the ginger, jalapeños, 2 tablespoons fresh cilantro and the bay leaf. Cover and simmer for 1 1/2 hours or until the beans are soft but not falling apart. Meanwhile, bring the rice or millet to a boil in a small saucepan, reduce heat to low, cover, and cook for 30 to 40 minutes or until the water is absorbed. Fluff with a fork and set aside. While the rice and beans are cooking, soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain, reserving the soaking liquid, and chop. In a small saucepan or frying pan, toast the cumin seeds for 2 to 3 minutes over medium-low heat until the seeds darken. Add the chili powder, ground coriander, asafetida, cayenne and oregano, and stir for 1 minute. Now stir in the tomatoes, sun-dried tomatoes and salt. Turn the heat up slightly to bring the sauce to a gentle boil, then reduce the heat to low and let simmer for 10 to 15 minutes or until the sauce is thickened, stirring occasionally. When the beans are cooked, remove from the heat and drain, reserving the cooking liquid. Return the beans to the stove and add 1/2 cup of the reserved cooking liquid. Stir in the tomato sauce, rice or millet, mushrooms and salt, and simmer for another 10 to 15 minutes. Add more of the reserved cooking liquid or sun-dried tomato soaking liquid or water as necessary. Put the mustard seeds in a small saucepan over medium heat, cover with a lid, and toast, shaking the pan, until the seeds begin to pop. Quickly toss in the fennel seeds, cover again, and continue to toast until the mustard seeds stop popping. Pour into the beans, cover, and let sit for about 5 minutes to allow the flavors to blend. Season the chili with black pepper and more salt as desired. Serve hot, garnishing each serving with chopped cilantro. Makes 6 to 8 servings

Other vegetarian chili recipes you are sure to enjoy from Lisa's Kitchen:
Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

On the top of the reading stack: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi

Audio Accompaniment: Marko Furstenberg

Kashmiri Chickpeas with Mushrooms

This dish is an easy, nourishing and satisfying curry with bold and complex flavors that is an especially good choice for a midweek meal when you are pressed for time and energy and want some spice in your life. I will add that it is a good choice for mushrooms fiends like myself to get their weekly fix. Serve with a bed of hot steaming buttered rice and you have all the makings for happy tummies.

Amchoor or dried mango powder and Kashmiri chili powder are easily available at any Indian grocer, but you can substitute any other chili powder for the Kashmiri, and add the juice from one fresh lime or lemon at the end of the cooking time to substitute for the amchoor.

Kashmiri Chickpeas with Mushrooms

Recipe by Lisa Turner Cuisine: Indian Published on April 20, 2013 Simple, nourishing and filling chickpea curry with mushrooms and robust Kashmiri seasonings Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 tablespoon ghee or oil 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 medium onion, chopped 2 to 3 cloves garlic, minced 1 1/2 inch piece fresh ginger, peeled and finely chopped 2 to 3 green chilies, seeded and finely chopped 1 heaping tablespoon dried fenugreek leaves 1 tablespoon amchoor powder (optional) 1 tablespoon garam masala 2 teaspoons Kashmiri chili or other chili powder 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1/4 teaspoon ground nutmeg 1 1/2 teaspoons sea salt or to taste 2 large tomatoes, finely chopped 8 oz (225 g) button mushrooms water as needed juice from 1 lime or small lemon (optional) 1/4 cup fresh parsley or cilantro, chopped 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 several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 hour or until the chickpeas are soft. Drain and set aside. Heat the ghee or oil in a large heavy-bottomed saucepan over medium heat. When hot, toss in the mustard seeds, cumin seeds and fenugreek seeds, and stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Now add the onion and stir for 3 to 4 minutes or until the onion has softened. Stir in the garlic, ginger and chilies and continue to stir for another minute. Add the fenugreek leaves, amchoor powder if using, garam masala, chili powder, turmeric, cayenne, nutmeg and salt, stir for a minute until the spices are fragrant, and then add the tomatoes and cook for 10 minutes or until the mixture is thickened. Next add the mushrooms, stir well, and add 1 cup of water along with the cooked chickpeas. Simmer for another 10 minutes, adding more water to achieve your desired consistency. Stir in the parsley and fresh lime or lemon juice if using in place of the amchoor powder. Serve with rice and/or Indian flatbreads. Makes 4 to 6 servings

More chickpea curries you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chana Saag
Chickpea Vindaloo
Chickpeas in a Tomato and Tamarind Gravy with Spices
Chickpeas Smothered in a Tangy Tomato Gravy

Black Bean and Quinoa Chili Casserole

Every year I sound like a broken record as I declare that each winter is the one that will never end, because it always feels like that, even in March and now April. Comfort food can often improve my mood. and although this dish is not the most photogenic, or at least I was in too much of a rush to spend much time with plating and lighting, it is a balanced, substantial and comforting meal.

Vegetables, grains and legumes are all baked together in the same dish with lots of grated cheese. I usually go light on the cheese, but there are times when a cheesy dish is just the thing to cheer you up and fill a grumbling tummy. Besides, I don't feel too guilty at all because of the nutrients that are scooped onto the dinner plate. I suggest serving with a refreshing lightly dressed leafy green salad to complete the meal. You may also wish to serve with a few dollops of sour cream for some extra decadence and maybe some crusty bread or cornbread if you are feeding a small crowd. Either way, frigid temperatures and dreary weather won't be the focus of your attention after a few forkfuls of this.

Black Bean and Quinoa Chili Casserole

Recipe by Lisa Turner Published on April 17, 2013 Rich, delicious and comforting spiced bean and vegetable baked casserole with quinoa and loads of cheese — a complete meal Print this recipe Ingredients: 2/3 cup dried black beans (2 cups cooked or 1 19 oz can) 2/3 cup dried azuki beans (2 cups cooked or 1 19 oz can) 3/4 cup quinoa 1/2 cup sun-dried tomatoes   1 medium sweet potato, peeled and cut into thin slices 1 red pepper, seeded and cut into strips 1 medium eggplant, peeled and sliced   3 teaspoons olive oil 1 onion or 3 shallots, cut into fine rings 2 to 3 jalapeños, seeded and thinly sliced 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 to 1 teaspoon chipotle powder 1/2 teaspoon paprika 1/2 teaspoon cayenne 10 to 12 button mushrooms, sliced 2 large tomatoes, finely chopped sea salt and fresh ground black pepper to taste heavy cream (optional) juice from 1 lime (2 tablespoons) 1 1/2 cups grated Cheddar cheese, grated 2/3 cup black olives, pitted and chopped 1 cup grated Fontina Cheese sour cream for garnish (optional) Instructions: Rinse the black beans and azuki beans separately. Soak separately for 8 hours or overnight, each covered in several inches of water. Meanwhile, rinse the quinoa and soak for 8 hours or overnight in 1 1/2 cups water in a small saucepan. Drain and rinse the beans, then transfer to separate saucepans. Cover each saucepan with several inches of fresh water, then bring to a boil, reduce heat to medium-low, cover, and cook until tender — about 45 minutes for the azuki beans and 1 hour for the black beans. Drain and set aside to cool. Bring the quinoa to a boil in its soaking liquid, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Let stand for 5 minutes, then fluff with a fork and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 15 to 20 minutes, then drain and chop. Grease a 9 × 13 inch baking dish. Line it with the sweet potato, red pepper and eggplant. Sprinkle with a bit of salt. Heat the oil in a large saucepan over medium heat. When hot, add the onion or shallots and jalapeños., and stir for a few minutes. Add the spices, stir for a few seconds, then turn up the heat, add the mushrooms, and stir for 5 minutes. Now add the tomatoes and sun-dried tomatoes and reduce the heat to medium. Simmer for 5 to 7 minutes or until the mixture begins to thicken. Season with salt and pepper and set aside to cool, whisking in a bit of cream if more liquid is needed. Toss the quinoa with the lime juice and spread over the vegetables in the baking dish. Top with most of the beans and most of the grated Cheddar cheese. Pour the tomato mixture over this layer and spread evenly. Top with remaining beans and grated Cheddar cheese, sprinkle with olives and, to finish, the grated Fontina cheese. Bake in a 350° oven for 30 to 40 minutes or until most of the liquid is absorbed and the cheese is nicely browned. Let stand for 5 to 10 minutes and serve hot, garnished with sour cream if desired. Makes 6 to 8 servings

More comforting casseroles you are sure to enjoy from Lisa's Kitchen:
Pasta and Goat Cheese Casserole with Black Olives
Azuki Bean Casserole
Baked Tempeh & Japonica Rice Casserole

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Miso Mushroom Risotto

Hearty chunks of moist delicious oyster mushrooms embellish this simple, delicious and vegan-friendly Asian-style risotto cooked in an earthy miso and vegetable stock and seasoned with just a little cayenne and rice vinegar to give it a wonderful little kick. Delighted by such a gourmet risotto experience, your guests will never guess just how easy it is to make.

Oysters are a wonderfully fragrant and flavorful mushroom to use in this kind of risotto, but shiitakes or any other full-flavored mushrooms will make a lovely dish as well — even white mushrooms will make a pleasing risotto. Similarly, white or shiro miso lends this risotto a light golden color and just a delicate hint of sweetness, but other more pungent misos can be used to good effect, although you may wish to reduce the amount slightly if using a red or hatcho miso.

Miso Mushroom Risotto

Recipe by Lisa Turner Cuisine: Asian / Italian Published on March 29, 2013 Simple, delicious and vegan-friendly Asian-style oyster mushroom risotto cooked in an earthy miso and vegetable stock Print this recipe Ingredients: 4 cups vegetable stock 3 tablespoons white (shiro) miso paste 2 tablespoons sesame oil 2 cups oyster or shitake mushrooms, sliced 1 clove garlic, minced or crushed 1 bunch green onions, green and white parts, sliced 1 cup dry unwashed arborio or other risotto rice 1/2 teaspoon cayenne 1 tablespoon rice vinegar sea salt to taste (optional) 1 tablespoon toasted sesame seeds (optional) Instructions: Heat the vegetable stock in a saucepan to a gentle simmer and stir in the miso paste until dissolved. Reduce the heat to low and keep on a gentle simmer. Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the mushrooms, garlic and the white parts of the green onions and sauté for 5 minutes. Add the rice and stir to coat the grains. Add a 1/2 cup of the miso vegetable stock and the rice vinegar, and bring to a boil. Cook, stirring constantly, for 3 to 4 minutes or until the liquid is absorbed. Continue to add the miso vegetable stock 1/2 cup at a time, stirring until the liquid is absorbed before adding the next 1/2 cup. Repeat this process until the stock is used and the rice is cooked but still slightly chewy. The risotto should be creamy. Season with salt if desired (the miso is quite salty itself) and remove from heat. Serve hot or warm garnished with the green parts of the green onions and a scattering of toasted sesame seeds if desired. Makes 4 servings

Other risottos from my kitchen you may enjoy:
Spicy Azuki Bean Risotto
Baked Mushroom Risotto
Lemon Risotto with Leeks and Mushrooms

On the top of the reading stack: RawEssence: 165 Delicious Recipes for Raw Living

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