Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili

For someone as enamored of Mexican food as myself, it's rather surprising I suppose that I've seriously acquainted myself with chipotle peppers only this past year. Sure, I've used canned chipotles in adobo sauce on an occasion or two, but the adobo sauce quite overwhelmed any appreciation I might have gained for the pepper on its own. After receiving some chipotle spice blend and also finding the dried whole chipotles in the market, I am quite taken with the smoky heat and depth that these smoke-dried jalapeños bring to food. I expect that chipotles will find their way into many of my Mexican-style recipes from hereon…

…such as in this thick, smoky and spicy chili. Loaded with black beans, quinoa and plenty of vegetables, this simple and full-flavored chili is a complete, nourishing and filling meal in one pot. And it makes enough to feed a family or, in my case, to send a husband off to work with lunch for a few days. A slice of two of homemade cornbread on the side makes this chili a terrific meal.

If you don't have chipotle powder or dried whole chipotles, substitute extra chili powder or paprika and a dried whole red chili or two. For the smoky flavor, add a drop or two of liquid smoke or a pinch or two of smoked paprika.

This is my contribution to My Legume Love Affair this month, a popular ongoing event celebrating legumes started by Susan of The Well Seasoned Cook and now administered by me. The host this month is PJ of Seduce Your Tastebuds and she will be accepting entries for edition #57 until the end of the month. Looking forward to seeing all of the tasty dishes this time around. Also sharing with Ricki's Wellness Weekend.

Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili

Recipe by Lisa Turner Cuisine: Mexican Published on March 19, 2013 Thick, smoky, spicy and zesty chili loaded with black beans, quinoa and plenty of vegetables for a complete, nourishing and filling meal in one pot Print this recipe Ingredients: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 1 cup uncooked quinoa   2 dried whole chipotle peppers 1/2 cup sun-dried tomatoes 1/2 oz (14 g) dried mushrooms   1 tablespoon olive oil 1 large onion, chopped 1 large carrot, diced 2 stalks celery, sliced 1 small cauliflower, cut into 1-inch florets 2 cloves garlic, minced 2 to 3 jalapeños, seeded and finely chopped   2 to 3 tablespoons chili powder 1 tablespoon ground cumin 1 teaspoon paprika 1 teaspoon dried oregano 1/2 teaspoon chipotle powder 1/2 teaspoon ground coriander 1/2 teaspoon cayenne   5 to 8 button mushrooms, sliced 1 large tomato, chopped 1 to 2 cups of vegetable stock or water 2 ears fresh corn or 1 1/2 cups frozen   zest from 1 lime juice from 2 limes sea salt and fresh cracked black pepper to taste Garnish: greek yogurt or cream (optional) fresh grated Cheddar or jack cheese (optional) fresh parsley or cilantro, chopped (optional) Instructions: Rinse the beans and soak for 8 hours or overnight in several inches of water. Separately, rinse the quinoa and soak for 8 hours or overnight in 2 cups 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, reduce the heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain, transfer to a medium bowl, and mash about 1/3 of the beans with a fork or potato masher. Set aside. Meanwhile, soak the dried chipotles, dried mushrooms and sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Set aside. Heat the olive oil over medium heat in a large heavy-bottomed saucepan. When hot, add the onions, carrots, celery and cauliflower, and stir for 6 to 8 minutes or until the onion is softened and the cauliflower just begins to brown. Now add the garlic and jalapeños and continue to stir for another minute or two. Toss in the spices and stir for another minute. Now add the fresh mushrooms to the pan, turn up the heat to medium-high, and stir for 4 minutes or until the mushrooms begin to soften. Stir in the chipotles, sun-dried tomatoes, dried mushrooms, fresh tomato, black beans, and quinoa along with the quinoa's soaking water. Add about 1 cup of the vegetable stock or water. If you are using fresh corn, add it now. Bring to boil, reduce the heat to medium-low, cover, and simmer for about 30 minutes, stirring often and adding more stock or water as needed. If you are using frozen corn, add it during the last 10 minutes of the cooking time. Remove from heat and stir in the lemon zest and juice, salt, and black pepper to taste. Serve hot garnished with a swirl of yogurt or cream, grated Cheddar or jack cheese and chopped fresh parsley or cilantro if desired. Makes 8 servings

More one-pot meals from Lisa's Vegetarian Kitchen:
Azuki Bean Casserole
Black Bean Chili with Toasted Spices
Mesopotamian Barley, Chickpea, Lentil and Tahini Soup
Simple Chana Dal, Dill and Tomato Khichri

On the top of the reading stack: Mollie Katzens Sunlight Cafe

Audio Accompaniment: silence

Linguine with Pea-Basil Pesto and Mushrooms

It's not all that often that I cook pasta, but when I do it surely is a comfort. Coming as it does in so many shapes and sizes and varieties, the possibilities for pasta are endless, and if you are extra ambitious you may want to make your own fresh pasta at home. I rather cheated here I suppose because I used fresh pasta from the grocery store down the street. No matter, as it didn't spoil the dish in the least. And it's green too and thus a timely post for an easy St. Patrick's Day meal.

Opting out of a tomato based sauce, I went for this fresh pesto sauce with peas and basil. Keep this one in mind for summer when you have an overabundance of fresh basil growing in your herb garden and fresh peas on hand at your local market. The depth of flavors goes so well with sautéed mushrooms, which are pretty much a must for me when I think of pasta for dinner.

This dish is vegan friendly too, if you omit the cheese. I was rather sparing with it myself because I wanted the fresh pesto flavor to shine along with the meaty mushrooms, and I don't think you will be disappointed if you leave it out altogether. Use your favorite pasta because it will taste just as well with any noodle or shell pasta, and feel free to load it up with lots of cheese if that suits your fancy too.

I'm sharing this with Pasta Please, an ongoing monthly event administered by my good friend Jac of Tinned Tomatoes and hosted this month by Jen of Blue Kitchen Bakes. Pesto is the theme this month.

 

Linguine with Pea-Basil Pesto and Mushrooms

Recipe by Lisa Turner Cuisine: Italian Published on March 17, 2013 Pasta tossed with mushrooms and a fresh and delicious basil, pea and walnut pesto Print this recipe Ingredients: 1/2 oz (14 g) dried mushrooms 3 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 to 2 jalapeños, seeded and chopped 1 1/4 cup fresh or frozen peas a few handfuls of walnuts, chopped large handful of fresh basil, torn or chopped sea salt and fresh cracked black pepper to taste 2 to 4 tablespoons soft goat cheese or ricotta (optional) 8 oz (250 g) button mushrooms, sliced 12 to 16 oz (350 to 450 g) fresh or dried linguine or other pasta 1/2 cup fresh grated Parmesan cheese (optional) Instructions: Soak the dried mushrooms in 1 1/2 cups of hot water for 20 minutes. Drain, reserving the soaking liquid, and roughly chop the mushrooms. Set aside. Heat 2 tablespoons of the oil in a large skillet over medium heat. When hot, add the onion, garlic and jalapeños, and stir for 3 to 4 minutes to soften the onion. Stir in 3/4 cup of the peas along with most of the walnuts (reserve some for garnish) and continue to stir for another minute. Toss the basil into the pan, pour in 2/3 cup of the reserved mushroom soaking liquid, and season with salt and black pepper to taste. Stir in the cheese if using, remove from heat, and set aside to cool for a few minutes. Transfer the mixture to a mortar and pestle, blender or food processor, and process until mostly smooth, adding more of the reserved liquid as necessary. Set aside. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. When hot, toss in the fresh and dried mushrooms and stir for 5 minutes or until the fresh mushrooms begin to brown and lose some of their juices. Remove from heat. In a large pot, cook the pasta according to the instructions on the package, adding any remaining mushroom soaking liquid to the cooking water along with salt and a drop of oil. Drain, rinse quickly with cold water, and return to the pot and gently reheat, stirring in the pesto and cooked mushrooms. Add a few sprinkles of water if it is too dry and stir in the remaining peas and check for seasoning. Serve hot, garnished with Parmesan, walnuts and fresh basil leaves if desired. Makes 4 to 8 servings

Other pasta creations you are sure to enjoy from Lisa's Vegetarian Kitchen:
Kamut Pasta with Sun-Dried Tomato Sauce
Penne with Indian-Style Tomato Sauce and Mushrooms
Jalapeño and Tomato Macaroni & Cheese

On the top of the reading stack: notes

Audio Accompaniment: Danny Cudd

Rice and Cauliflower Pilaf

Readers will certainly want to try this incredible curried rice and cauliflower dish that I often make for special occasions. Certainly underrated, cauliflower just happens to be a winter vegetable that will enhance your dining experience and it's plenty good for you too. I think the reason vegetables are often absent from the dining table is because many of us grew up with vegetables that were either frozen, canned or cooked into submission so they ended up reaching the plate bland and soggy. The key to this dish is not to overcook the cauliflower. You will want the vegetable to have a just tender texture. Both the cauliflower and rice are a perfect platform for the spices that make this dish extra special.

I have adapted this from Yamuna Devi's Indian bible of authentic dishes entitled Lord Krishna's Cuisine. My regular readers will know that this book was my earliest introduction to Indian cooking shortly after becoming a vegetarian and there was no going back after that.

The recipes are easy adaptable for cooks outside of India and you will find plenty of elegant ideas to grace your breakfast, lunch and dinner tables. If you are new to Indian cooking, this is a most valuable resource, complete with tips and an extensive chapter devoted to general information about basics and important elements of Indian cuisine.

Covered in the book are all the essentials that make up the rich culture of Indian cooking. Dals, breads, vegetable dishes, dairy based dishes, chutneys, sauces and relishes, savories, snacks, sweets and beverages. This is my favorite gift to give if I think my recipient is keen on Indian food and wanting to learn how to make some wonderful dishes in their own kitchen. Perfect for novices and experienced cooks alike, how can you resist over 500 recipes complete with tips and serving ideas.

Rice and Cauliflower Pilaf

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on March 14, 2013 Simple, fragrant and delicious spiced rice pilaf with tender seasoned cauliflower — a stunning side dish for an Indian meal Print this recipe Cauliflower: 1/2 cup grated fresh coconut or dried unsweetened coconut 2 to 4 fresh green chilies, seeded and finely chopped 1-inch piece fresh ginger, finely chopped 3 tablespoons fresh parsley or coriander, chopped 1/2 cup whole fat yogurt or coconut milk 1 teaspoon ground turmeric 1 1/2 teaspoons sea salt fresh ground black pepper to taste 3 tablespoons ghee or oil 1 small cauliflower, chopped into 1 1/2 inch pieces Rice: 1 cup white basmati rice soaked in 2 cups of water for 20 minutes 3 tablespoons ghee or a mixture of butter and oil, or oil 1 1/2 teaspoons cumin seeds 1 teaspoon brown mustard seeds generous handful of dried curry leaves 3 black cardamon pods, crushed 1 teaspoon ground coriander 1/2 teaspoon cayenne a few pinches asafetida 1 scant teaspoon jaggery or brown sugar (optional) lime wedges for garnish Instructions: Begin by preparing the cauliflower. In a food processor (or your trusty magic bullet) pulse together the coconut, chilies, ginger, parsley, yogurt or coconut milk, turmeric, salt and black pepper. Heat the ghee or oil in a large saucepan over medium heat. When hot, add the cauliflower pieces and stir for 5 to 7 minutes or until they begin to brown. Now add the coconut mixture to the pan and continue to stir for another few minutes until the cauliflower is just tender and the sauce has mostly evaporated. Transfer to a bowl and set aside. Now drain the rice, reserving the soaking water. Heat 1 1/2 tablespoons of the ghee or oil in a large saucepan over medium heat. When hot, toss in the mustard and cumin seeds and stir and for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the curry leaves, cardamom pods, ground coriander, cayenne and asafetida, and stir for another minute. Add the rice to the pan and stir for one more minute. Now pour in the reserved soaking water, stir in the jaggery or sugar, and bring to a boil. Stir in the prepared cauliflower, reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and let sit for 5 minutes. Add the remaining ghee, butter or oil, fluff with a fork, and serve hot or warm garnished with lime wedges. Makes 6 servings

More rice dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Buttered Lime Rice
Brown Lentils and Rice with Roasted Onions and Spicy Baked Tortilla Chips
Lemon Rice with Toasted Cashews
Baked Italian Brown Rice Balls (Arancini)

Classic Greek Salad Revisited

I've been making my own Greek salad for years. The ones I have tried from most restaurants rarely satisfy. There is just no comparison to homemade versions. First, you typically only get about 4 olives, the Feta is not good quality and tends to be overly salty, and the vegetables are not as fresh as I would like, nor is iceberg lettuce of much use in terms of taste and nutritional value — it adds some crunch, but that's about it.

From my kitchen, you get a loaded up fairly classic version, with lots of good quality olives that are pitted just before being added to the salad and a decent quantity of delicious Greek sheep milk Feta. In addition to peppers, red onion and cucumber, I've added some slightly bitter endives, radicchio and some fresh leaf lettuce. For best flavor, mix your salad up ahead of time, seal tightly and chill in the refrigerator for a few hours before serving to blend the loveliness.

This is my contribution to No Croutons Required this month. The theme is raw soups and salads.

Greek Salad

Recipe by Lisa Turner Cuisine: Greek Published on March 12, 2013 A dressed-up modern-style Greek salad with an assortment of leaf vegetables and plenty of Feta cheese and Kalamata olives Print this recipe Salad: a few handfuls of leaf lettuce, torn into pieces 4 Belgian endives, trimmed and chopped 1 small radicchio, trimmed and chopped 1 red bell pepper, seeded and cut into strips 1 green bell pepper, seeded and cut into strips 1 banana pepper, seeded and cut into strips 1 small red onion, cut into half rings 1/2 English cucumber, sliced few handfuls cherry tomatoes, halved 1 1/2 cups Feta cheese, crumbled + extra for garnish 1 cup Kalamata olives, pitted Dressing: 1/3 cup extra virgin olive oil 1/4 to 1/3 cup red wine vinegar 2 to 3 tablespoons white balsamic vinegar juice from 1 fresh lemon 1 teaspoon dried thyme 1 teaspoon dried basil fresh cracked black pepper to taste pinch or two of dried red chili flakes Instructions: Combine the salad ingredients in a large bowl. In a small bowl, whisk together the dressing ingredients. Pour over the salad and gently toss to coat. Garnish with extra crumbled Feta cheese. Makes 6 servings

More Greek creations you are sure to enjoy:
Leek and Rye Berry Salad with Halloumi Cheese, Sun-Dried Tomatoes and Olives
Quinoa Dolmadakia (Stuffed Grape Leaves)
Skewered Greek-Style Salad

Audio Accompaniment: Erot

Spinach Pancakes with Lime Butter

This recipe is adapted from Plenty by Yotam Ottolenghi, and I think my readers will know by now that this is one of the most treasured books on my shelf. It's all vegetarian too. I dare say that Ottolenghi, who is not himself a vegetarian, produces more vibrant, yet straightforward, vegetarian recipes than many of us vegetarians. I've had my eye on these pancakes every since I cracked open the covers and can't believe I didn't get to making them until now. Savory pancakes are a weakness of mine, especially when you want to make things a bit more decadent by slathering on some freshly made zesty lime butter. Elegance awaits you and Ottolenghi never disappoints — such a masterful and fresh approach to accessible and familiar staples.

You'll have plenty of lime butter leftover that will keep in the refrigerator and can be used to enhance the flavor of steamed or roasted vegetables, mashed potatoes, or any other foods that strike your fancy.

Spinach Pancakes with Lime Butter

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Published on March 10, 2013 Colorful, fragrant and delicious lightly spiced spinach pancakes served with a zesty homemade lime butter Print this recipe Lime butter: 1 stick (1/2 cup) unsalted butter, room temperature juice and zest from 1 lime 1 clove of garlic, crushed 1/2 teaspoon chili powder pinch of dried red chili flakes 1 tablespoon fresh cilantro or parsley, finely chopped sea salt to taste fresh cracked black pepper to taste Pancakes: 1/2 lb (225 g) fresh spinach 3/4 cup spelt flour or unbleached white flour 1 tablespoon + 1 teaspoon baking powder 1 teaspoon sea salt 1 teaspoon ground cumin 1 large egg + 1 large egg, separated 1/2 stick (4 tablespoons) unsalted butter, melted 2/3 cup milk 1/4 cup cooked quinoa 3 scallions, trimmed and finely chopped 2 green chilies or 1 large jalapeño, seeded and finely chopped olive oil for frying Instructions: Prepare the lime butter at least 1 hour in advance of making the pancakes. In a small bowl, beat the butter together with the lime juice and zest, garlic, chili powder and flakes, cilantro or parsley, and salt and pepper until smooth and creamy. Scoop onto a sheet of plastic wrap and roll out into a log. Seal with the plastic wrap and chill in the refrigerator. In a large saucepan, wilt the spinach with a few sprinkles of water over medium heat. Drain well in a strainer and let cool. Squeeze out excess liquid and roughly chop. Set aside. In a large bowl, whisk together the flour, baking powder, salt, cumin, whole egg plus the yolk from the separated egg, melted butter and milk until smooth. Stir in the quinoa, scallions, chilies or jalapeño, and spinach. Beat the white from the separated egg until stiff peaks form, and fold into the batter with a gentle hand. Heat a teaspoon or so of oil in a large skillet over medium heat. When hot, ladle a 1/4 cup of the batter into the pan and gently use the back of the ladle to flatten and form the pancake into a roughly 3-inch round. Fry for about 2 minutes until golden on the bottom, then flip and fry for another few minutes. Transfer to a plate and keep warm in a 150° oven until all of the pancakes are cooked. Add oil to the pan as necessary. Serve the pancakes hot or warm with a dab of the lime butter, some fresh salad greens, and a lentil curry for a fantastic dining experience. Or, as Ottolenghi suggests, some freshly grilled halloumi. Makes 8 to 10 pancakes (4 servings)

More saovry pancakes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Vietnamese Pancakes with Vegetables, Herbs and a Fragrant Dipping Sauce (Bánh Xèo)
Spicy Potato Pancakes
Vanilla Oat Pancakes
Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

On the top of the reading stack: notes

Audio Accompaniment: Erot

Sharing this with Jac's Bookmarked Recipes event.

Fenugreek Chapatis

Most cooks and diners with even a rudimentary knowledge of Indian cuisine are familiar with chapatis, a soft whole wheat, slightly puffy unleavened flatbread that is pan fried in a dry skillet or griddle. A staple for many meals served throughout the day in Indian households, chapatis pretty much go with any sort of Indian — or non-traditional Indian for that matter — meal that you can imagine. I adore them … the accompaniment possibilities are endless and they are an ideal way to fill out and dress up your meals. Here I have spiced up the basic batter with some fenugreek and seasoning for some extra flair.

Needless to say, these chapatis go well with any soup or dal curry, may be served much the same way you would a corn or wheat tortilla stuffed with your choice of fillings, are great for scooping up your favorite dips and chutneys, and are an excellent choice as a mini flatbread to showcase a mouthwatering array of toppings.

You may wish to mix in some yogurt to replace some of the water for a slightly softer bread and, if you like, brush the cooked breads with some melted ghee, butter or oil. I recently enjoyed these with some avocado chickpea hummus, then the leftovers with tarka dal. They do keep for a few days if well-sealed and wrapped, so make up a larger batch because they also freeze well if you find yourself with a few too many, though I didn't have that problem. There is a reason that these delightful breads are a staple on so many tables and I'm tempted to make another batch, just now, as I am about to publish this recipe.

Fenugreek Chapatis

Recipe by Lisa Turner Cuisine: Indian Published on March 7, 2013 Soft, delicious and seasoned griddle-fried Indian whole wheat flatbreads — a staple in Indian households Print this recipe Ingredients: 1 1/2 cups whole wheat flour 1 cup spelt flour or unbleached soft white flour 1/4 to 1/3 cup crumbled dried fenugreek leaves 1/2 teaspoon ground cumin pinch of chili powder 1/2 teaspoon sea salt fresh cracked black pepper, to taste 2/3 to 1 cup warm water (or yogurt and warm water) Instructions: Begin by sifting the flours into a large bowl. Mix in the fenugreek leaves, cumin, chili powder, salt and pepper. Pour in the water or yogurt and water, stirring as you add it. Add just enough liquid to get a kneadable dough. Knead for about 5 minutes with lightly floured hands, adding more water or flour as necessary to form a smooth ball. Leave in the bowl and cover with plastic wrap and let sit at room temperature for 1 to 3 hours. When ready to cook the chapatis, knead the dough for another 30 seconds or so. Divide into 12 rounded balls, transfer to a plate, and cover with a damp towel. Heat a non-stick skillet over medium-low heat until hot. At the same time, heat an element over high heat and have a wire cooling rack ready and a towel-lined basket or plate on hand for the cooked breads. (Note: the heated element and wire rack are not necessary, but toasting the breads on the wire rack above the element helps to puff out the breads even further after frying.) Dust a work surface with some flour, flatten out a ball of dough into a small disc, dust each side with a bit of flour, and roll out into a roughly 6-inch round. If you are rolling them out a few at a time, take care to keep them covered with the damp towel until you are ready to fry them so they don't dry out. Slap a rolled out disc into the heated skillet and cook for 1 to 2 minutes until the bottom begins to lift from the pan and small bubbles begin to form. Flip, and cook for another minute or so. Transfer to the wire rack and hold about 3 inches above the pre-heated element until the chapati begins to puff out and brown specks appear — this should only take 15 to 30 seconds. Turn the bread, hold over the heat for another 15 seconds, and transfer to the towel-lined basket or plate. Repeat with the remaining dough. Keep the cooked chapatis covered with the towel so they stay moist and warm. Serve hot or warm and brushed with melted ghee, butter or oil if desired. They will keep for a few days if well-wrapped. Reheat in foil wrap on a low temperature in the oven to refresh the breads. Makes 10 to 12 chapatis

More prized Indian flatbreads recommended from Lisa's Kitchen:
Besan Roti
Paratha Stuffed with Sweet Potato and Potato
Rice Flour Pancakes
Savory Rice and Urad Dal Pancakes

On the top of the reading stack: Food and Drink magazine - Spring edition

Savory Quinoa Corn Cups

What are these you ask?

They are baked shells made with leftover quinoa, cornmeal and quinoa flour. Essentially they are healthy little cups to be served as an appetizer with the stuffing of your choosing. In this case, I went with a Mexican theme and stuffed them with my classic vegetarian refried beans. Other options you may wish to consider are dips, quacamole or salsas, cheese (think of your favorite nacho toppings or cracker spreads), or anything else that strikes your fancy. You may even wish to go with something sweet. They make for a cute presentation too should you have your mind on entertaining.

Savory Quinoa Corn Cups

Recipe by Lisa Turner Adapted from Cooking with Quinoa For Dummies Published on March 5, 2013 Simple, savory and crunchy baked quinoa and corn cups — perfect for filling with dips, cheeses or salsas for an attractive and unique appetizer Print this recipe Ingredients: 3/4 cup cooked quinoa (1/4 cup uncooked) 3/4 cup cornmeal 3/4 cup quinoa flour 1/2 teaspoon chili powder 1 shallot, finely chopped 1/2 teaspoon sea salt fresh cracked black pepper 3 oz (85 g or 1/3 cup) cream cheese juice from 1 lime water as needed Instructions: Preheat an oven to 350° and lightly grease 24 mini muffin cups. In a large bowl, combine the cooked quinoa, cornmeal, quinoa flour, chili powder, shallot, sea salt and black pepper. Cut the cheese in with a pastry cutter or knife and fork until well blended. Work the lime juice into the quinoa mixture and gradually add a few tablespoons of water until the mixture is moist and just comes together. Evenly distribute the batter into the prepared muffins cups. Make a hollow in each cup and gently press the dough up the sides to form a small shell. Bake for 20 minutes or until golden. Let sit in the pan for a few minutes and transfer to a wire rack to cool. Serve warm with a filling of your choosing, or store in an airtight container for a few days, warm and stuff and serve Makes 24 small cups

More little bites from Lisa's Vegetarian Kitchen you are sure to enjoy:
Fiery Deviled Eggs
Eggplant Quinoa Bites with Pesto
Olive Cheese Balls
Indian-Style Poppy Seed Wafers

On the top of the reading stack: various piles

Audio Accompaniment: Amok - Atoms for Peace