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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

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Audio Accompaniment: Carbon Based Lifeforms

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

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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

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Audio Accompaniment: street noise

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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

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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

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Tamarind Chutney with Coconut, Mint and Parsley

Chutneys and sauces are pretty much a necessary and staple pairing for many savory Indian appetizers and flatbreads. Store-bought chutneys really pale in comparison to the freshness and flair that homemade chutneys can impart to your snacks and meals. This chutney is incredibly easy to prepare and will keep in the fridge in a well-sealed glass container for up to a week. I will note that this is one of the most interesting and unique chutneys I have ever made. Vibrant and zesty, with some spicy kick from fresh green chilies, sweet tamarind mingles with toasted coconut and fresh herbs for a special palate pleasing experience.

If you don't have asafetida on hand, include a clove or two of minced garlic if you wish. I discovered any leftover chutney mixed into steaming cooked rice makes for a wonderful side grain dish with extra flare.

Tamarind Chutney with Coconut, Mint and Parsley

Recipe by Lisa Turner Cuisine: Indian Published on May 11, 2013 Vibrant, tangy and zesty tamarind chutney with fresh herbs and dried roasted coconut and cashews — a unique and delicious dip or sauce for fried savories Print this recipe Ingredients: 1/2 cup raw cashews, chopped 3/4 cup dried grated unsweetened coconut 1 teaspoon cumin seeds 1/4 cup tamarind paste, seeds removed 1 1/2 inch piece fresh ginger, chopped 3 to 4 green chilies, partially seeded and chopped 1 teaspoon brown sugar or coconut sugar 1/2 teaspoon asafetida or 1 clove garlic, chopped 1/2 cup fresh parsley or cilantro, chopped 1/4 cup fresh mint leaves, chopped 1 teaspoon sea salt, or to taste 1/2 cup water, or as needed Instructions: Toast the chopped cashews in a dry skillet over medium-low heat, stirring or tossing frequently, for 5 minutes or until lightly browned. Remove and toast the coconut for 2 to 3 minutes or until a light golden brown. Remove and toast the cumin seeds for 1 to 2 minutes or until darkened a few shades. In a food processor or blender, combine the cashews, coconut and cumin seeds with the remaining ingredients and process until you have a fairly thick paste-like chutney, stirring as needed. Taste for salt and add water as necessary to reach the desired consistency. Serve right away with your favorite Indian savories or refrigerate in a well-sealed container for up to a week. Makes about 1 1/2 cups

More chutneys from Lisa's Kitchen you are sure to enjoy:
Basic Coconut Chutney
Fresh Tomato Chutney
Quick and Easy Tomato Chutney
Roasted Toor Dal and Coconut Chutney

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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

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