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Lisa's Vegetarian Kitchen

Healthy and unique vegetarian dishes specializing in Indian cooking. Vegetarian recipes and more!

Last Build Date: Sat, 20 Jan 2018 07:44:21 +0000


Chickpea Curry with Dill, Carrot and Beet Raita

Wed, 17 Jan 2018 18:36:00 +0000

As much as I love all types of legumes, chickpeas are probably my favorite to which I return time and time again. This Indian chickpea curry is especially delectable, as it includes fresh dill, carrot, and a good selection of hot and aromatic spices. In addition to that, I served it with a fresh, creamy, tangy and colorful beetroot and yogurt raita and some hot fresh cooked white basmati rice. It's not a complicated dish at all and it is nourishing and quite refreshing and satisfying. If you please, you can serve it with Indian flat breads instead of rice. Either way, if you love legumes, you won't be disappointed. function printDiv(e) Chickpea Curry with Dill, Carrot and Beet RaitaRecipe by Lisa Turner Adapted from Good Veg: Ebullient...

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Baked Quinoa and Vegetable with Paneer Cheese

Tue, 05 Dec 2017 16:22:00 +0000

Luscious lightly fried cubes of paneer cheese proves to be an ideal accompaniment to nutty quinoa baked with mixed vegetables and tangy tomatoes. Included are some aromatic spices and hot chili pepper for a bit of warming heat. I usually keep my dairy consumption to a minimum, but there are times when the craving for paneer becomes too much to resist. And if I make a paneer dish, I always must invite my best friend Basil for dinner, as it is one of his favorites. It turned out to be a satisfying, filling and nourishing meal that I will be sure to make again. Next time I make this dish, I think I will stir in a bit of lemon juice at the end of the cooking time to add a bit more zest to the dish. function printDiv(e) Baked Quinoa and...

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Homemade Baked Chickpea Falafel

Tue, 21 Nov 2017 18:20:00 +0000

Falafel is a traditional Middle Eastern street food that is popular in the West too. I've never found that restaurants in my city offering falafel satisfy my craving for these little bites, so what to do except make my own. Typically deep-fried and sometimes made with chickpeas that have been soaked for at least 12 hours but that aren't cooked before using, I always prefer cooking my chickpeas. I bake them rather than frying for a healthier alternative. They really are easy to make. All you need is a food processor, a baking sheet, and a bit of patience shaping them into little balls of goodness. They are not as crispy as the deep-fried version, but I really prefer the texture and goodness of baked falafel without all the grease and fuss....

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Chia Muffins {Vegan}

Mon, 13 Nov 2017 17:08:00 +0000

Muffins are a great way to start the day, especially if you are in a rush and need to get out the door quickly. They can also be a healthy and satisfying between-meal snack. These muffins contain very little sugar in addition to coconut, the goodness of chia seeds — that also adds a pleasant texture — and tangy lemon. Even if you are not a baker, muffins are virtually foolproof, so long as you follow a few basic principles. Always measure the dry and wet ingredients separately, and take care not to overmix your batter as the muffins won't rise properly if overmixed — instead of light and airy muffins, you'll end up with disappointingly dense muffins. I shared a few of these with my landlady, and if she hadn't been told...

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Mor Kali (Savory Fried Rice Flour Buttermilk Porridge)

Tue, 07 Nov 2017 20:25:00 +0000

Mor Kali is a traditional South Indian dish that comes together in hardly any time at all. No chopping required. It's delicious served just as is when cut into squares and makes for a healthy and easy breakfast. It can also be served for lunch, as a snack or side dish. Somewhat gooey and tangy, the spices really kick up the flavor here. It rather reminded me of a set porridge or mashed potatoes, though this is really quite a unique dish. I've made it before, but this time I did more research and it came out better than the first time I made it. Traditionally, it is made with buttermilk, but I used full fat yogurt instead. function printDiv(e) Mor Kali (Savory Fried Rice Flour Buttermilk Porridge)Recipe by Lisa Turner Cuisine: South...

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Chickpea Flour Scramble

Thu, 02 Nov 2017 17:30:00 +0000

If chickpea flour isn't already an essential ingredient in your pantry, you should start adding it. Made by grinding raw chickpeas, the protein and nutrient rich flour binds much better than most other gluten-free flours — even without eggs or oils — making it a versatile ingredient in vegan baking. One of the most interesting examples of the versatility of chickpea flour is that, by combining it with water and a little baking powder, it can be used as a beaten egg itself. I have lost the taste for eggs themselves, but with chickpea flour I can make a simple and quick vegan "scrambled eggs" with all the taste and texture of the scrambled eggs that I used to enjoy all the time years ago. Scrambled eggs or chickpea flour is...

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Quick and Easy Rice Dosa

Thu, 12 Oct 2017 14:49:00 +0000

I adore Indian flat breads and this easy dosa recipe goes so well with any spicy legume dish or even just some chutney for a light lunch. Unlike many dosa recipes, this one does not need much fermenting time and very little time in the skillet. The texture is light and fluffy, and they are just heavenly. They do keep well for a few days if kept in the refrigerator and all you have to do is gently reheat them. function printDiv(e) Quick and Easy Rice DosaRecipe by Lisa Turner Cuisine: Indian Published on October 12, 2017 Quick, light and fluffy gluten-free savory Indian flat breads perfect for serving with any curry Print this recipe Ingredients: 3/4 cup rolled oats1/2 teaspoon fenugreek seeds1 1/4 cup brown rice flour1 teaspoon sea...

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Oat and Peanut Butter Energy Nibbles

Thu, 28 Sep 2017 15:33:00 +0000

I'm a peanut butter addict, and also a big fan of raw treats and little bites. These easy-to-make raw peanut butter and oat balls are a great source of protein and a good healthy snack besides. They are not too sweet, with only a small amount of maple syrup and coconut sugar added, along with some dried cherries and some extra dark chocolate. You may want to have more than just a few nibbles, but they are surprising filling if you only just have one little ball. I know it's been quiet around here lately, but with the blazing unseasonable heat wave that has been going on for a few weeks here in London, Ontario, I haven't much felt like cooking. And to think, just before this started, there was talk of turning on the furnace. function...

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Baked Quinoa Brie Cakes with Sun-Dried Tomatoes

Fri, 22 Sep 2017 15:22:00 +0000

As much as I enjoy vegan meals, there are times when only cheese will do. Paneer, creamy goat cheese, brie, feta and extra old Cheddar are just a few of my favorites. Here brie is incorporated with some grain to make some baked savory cakes served with some basil pesto. function printDiv(e) Baked Quinoa Brie Cakes with Sun-Dried TomatoesRecipe by Lisa Turner Published on September 22, 2017 Rich baked savory quinoa and brie cakes with sun-dried tomatoes, mushrooms and herbs served with a basil pesto Print this recipe Cakes: 1 cup quinoa (3 cups cooked)1/3 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped1/2 oz (14 g) dried mushrooms, soaked in hot water for 30 minutes, drained and finely...

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Chocolate Cake with Chocolate Filling and Ganache - Vegan

Fri, 25 Aug 2017 14:55:00 +0000

Surely this is the most divine layered cake I have made yet. I made it for Christmas, but it has been sitting in my draft folder since. I don't eat eggs, so I adapt baked goods to suit my preferences. Moist, sweet, but not overly so, and it is vegan, though you would not know if I didn't tell you. The cake is not too difficult to make either, and the result, well try it and taste. function printDiv(e) Chocolate Cake with Chocolate Filling and Ganache - VeganRecipe by Lisa Turner Adapted from Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen Published on August 25, 2017 Moist, rich and delicious not-too-sweet eggless and dairy-free layered chocolate cake with chocolate filling and ganache — a treat for special occasions...

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Best-Ever Cream of Tomato Soup

Fri, 18 Aug 2017 15:07:00 +0000

I don't ordinarily take to using the "best-ever" label lightly unless something is really exceptional, but I've made this cream of tomato soup now on a few occasions for family and friends and no one can get enough of it. My husband in particular grew up eating canned cream of tomato soup with toast for one of his favorite snacks or lunches, so he ought to know … if this isn't the "best-ever" cream of tomato soup, it sure must be close! The depth of tomato flavor in this soup is incredible, and enhanced by a generous helping of sweet peppery fresh basil, a few dashes of dried herbs, a light seasoning of cumin and paprika or chili powder spices, and just one fresh jalapeño for the gentlest bit of kick. But what I really like about...

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Mung Beans with Fresh Mustard Greens

Sun, 06 Aug 2017 13:57:00 +0000

This simple and spicy mung bean dish is my second foray into cooking with mustard greens. I've quite fallen in love with the fresh peppery flavor of these greens since I recently discovered them in a local Asian supermarket. Rather as though fresh chard leaves were infused with a little hot mustard, they're a delicious snacking green on their own but add texture and a zesty warmth to cooked bean dishes as well. And they combine wonderfully with the medley of hot and aromatic Indian seasonings and spices in these creamy mung beans. Mustard greens are quite popular in Asia, so you should be able to find them in Asian grocers — they're worth the look. If they're not available, substitute kale, spinach, chard or collard greens and add a...

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Spicy Thai Pumpkin Noodle Soup

Thu, 27 Jul 2017 13:08:00 +0000

I came to Thai cooking many years later after mastering Indian cooking, but now I enjoy the vivid and unique hot, sweet and sour fragrances and flavors of Thai soups and curries almost as much. I keep a jar of homemade vegetarian Thai red curry paste on hand in the refrigerator at all times to make putting soups like these together a snap. Like most of my Thai soups, this soup features mushrooms — mushrooms are a favorite of mine and taste delicious swimming in a spicy coconut milk broth — but also rice noodles for texture and heartiness. Pumpkin purée added to the broth lends sweetness and a depth of flavor to make this soup the kind that your guests will go back for seconds. function printDiv(e) Spicy Thai Pumpkin Noodle...

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Skillet Potato Salad with Fresh Basil and Cilantro

Sun, 16 Jul 2017 14:32:00 +0000

Potato salads are always popular no matter the time of year, but when the temperatures are soaring, as is the case currently in southwestern Ontario, salads are clearly in order. As this one is free of dairy, it makes for a good choice to take on a picnic or potluck if you are so inclined. The unique aspect of this salad is that the potatoes are slow cooked until crisp after some soaking time and then tossed with an aromatic blend of roasted coriander and cumin seeds. Blend up the roasted seeds, toss the cooked potatoes with the spices, some orange juice, fresh herbs and seasoning, and you are all set. It is an attractive salad too especially if a selection of colorful fingerling potatoes are used. No need to peel them either. I've...

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Raw Nut and Seed Chocolate Chunk Mint Energy Balls

Mon, 10 Jul 2017 14:15:00 +0000

Raw homemade nut and seed treats are perfect little bundles of protein, good fats, fiber and other mineral nutrients that can keep you going between meals or at any time of day. In fact, I can't say anything against them … they're easy to make, keep for a long time, and taste absolutely delicious. Chocolate and mint is one of my favorite combinations, so these little energy balls are flavored with peppermint extract, cocoa and chunks of good quality dark chocolate in addition to the healthy medley of nuts, nut butter, seeds and maple syrup. They're so good that there was never any chance of them lasting for the two weeks that they could keep. function printDiv(e) Raw Nut and Seed Chocolate Chunk Mint Energy BallsRecipe by Lisa...

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Strawberry-Blueberry Breakfast Casserole

Wed, 05 Jul 2017 12:44:00 +0000

I admit to a special affection for breakfast recipes that can be prepared the night before to make the morning meal as simple a job as pouring a bowl of cold cereal. And I have an even greater affection for fresh strawberries and blueberries, which makes this easy strawberry-blueberry breakfast casserole an object of affections indeed! Sweet local strawberries are in season now and they are certainly available in abundance. Now I don't eat eggs, but my husband does enjoy them, so this casserole was for him as it contains loads of eggs, milk, cream cheese and bread along with the berries making this breakfast casserole go a long way during the day, and it's a perfect solution for feeding a family or morning guests — they'll certainly...

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Blueberry Pineapple Smoothie

Tue, 27 Jun 2017 13:22:00 +0000

Adding nuts and dried grain flakes like oats to fruit smoothies makes them not only a quick, simple and tasty breakfast solution but also a nourishing one that will provide you with the protein and fat energy to keep you going in the morning. Blueberries and pineapple are a surprisingly delicious combination of sweetness and tartness, but add any fruits or combination of fruits that suits your morning fancies. function printDiv(e) Blueberry Pineapple SmoothieRecipe by Lisa Turner Published on June 27, 2017 Quick and nourishing blueberry and pineapple smoothie with dried grains and almonds Print this recipe Ingredients: 1 cup fresh blueberries1 cup pineapple chunks1 cup almond milk1/2 cup coconut water or water as needed1/3 cup quinoa...

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No-Bake Blueberry Bars

Sat, 17 Jun 2017 15:08:00 +0000

The advent of blazing southwestern Ontario summer heat means that it's time to enjoy refrigerated treats and the refreshing taste of summer berries … or better yet, refrigerated berry treats! I'm especially partial to blueberries and wholesome and nourishing raw treats, so these two-layer no-bake raw blueberry bars combine the best of both worlds. Chewy, cool and refreshing, these are perfect bars to keep on hand in the refrigerator or to pack into a picnic cooler on hot days. function printDiv(e) No-Bake Raw Blueberry Bars - VeganRecipe by Lisa Turner Published on June 17, 2017 Cool and refreshing refrigerated blueberry bars — perfect for the summer heat Print this recipe Bottom layer: 1 cup oat flour (*see note below)2...

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Creamy Spinach with Mung Beans

Fri, 26 May 2017 13:47:00 +0000

The fresh and wholesome taste of green mung beans was one of the great revelations to me when I started cooking Indian vegetarian food more than two decades ago. Light, refreshing, nourishing and slightly starchy in flavor, mung beans are a colorful and delicious platform for dry curries using spices, ginger, coconut and vegetables. The fact that they cook up more quickly than most whole beans is a bonus for cooks in a hurry. This mung bean and spinach curry makes for an easy and light but complete and filling delicious meal when served with fresh cook white rice — or a fragrant saffron rice as I have done here. Cooked with a ginger, tomato, coconut and an assortment of spices, the curry has a complex layering of flavors that belie...

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How to Freeze Grapes

Mon, 15 May 2017 15:56:00 +0000

For those who adore fruit, frozen grapes are quite a treat. Slightly firmer on the outside than the flesh beneath the skin, the grapes maintain a crunchy texture with the added bonus of an extra burst of sweetness and chill — snacking on a few of these is like having a couple of bites of refreshing sorbet on a warm summer day. A snap to prepare, frozen grapes keep well for a good few months in a sealed bag. Not only are frozen grapes a sweet standalone snack or feature on an appetizer plate, they also happen to be a delicious addition to smoothies. Be sure to serve some up in yogurt or a bowl of granola. You many also wish to consider using frozen grapes in recipes calling for frozen berries and fruits. function printDiv(e)...

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Chocolate Peanut Butter Protein Bars

Wed, 10 May 2017 15:38:00 +0000

Many of us might feel the need for a protein boost from time to time to boost our strength or reserves. Protein bars are an easy and efficient way to get this boost, but if you're like me you might find not only that store-bought protein bars are expensive but that most of them don't really taste all that great — kinda funny, in fact, even if the strange taste is tolerable. So I decided that there was nothing stopping me from making my own protein bars, with the help of an idea from my copy of Power Hungry: The Ultimate Energy Bar Cookbook by Camilla V. Saulsbury. Like a great many of the store-bought protein bars, these homemade bars feature the classic combination of chocolate and peanut butter — with the much added benefit...

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No Croutons Required - Spring Soups and Salads

Wed, 03 May 2017 14:40:00 +0000

It is my turn to host NCR. As the weather heats up, I expect we will see more salads than soups, but salads and soups are enjoyed year round. To participate, all you need to do is make a soup or salad that is suitable for vegetarians. Add your recipe using the linky tool at the end of this post and make sure to link back to Jac's blog and mine as well as this announcement post. The roundup will be posted soon after the deadline for entries. © Copyright 2007—2013 Lisa's Kitchen. For personal use only. If you are seeing this post on a site other than, it is being stolen.

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South Indian Squash Poriyal

Mon, 17 Apr 2017 15:22:00 +0000

Poriyals or palyas are spicy South Indian sautéed vegetable dishes, quite often featuring grated coconut. They are easy to prepare and a perfect choice for a meal calling out for a side vegetable dish. This poriyal is especially simple to make and delightfully sweet and spicy. I went with acorn squash for this dish, but any winter squash would work equally as well. Consider using pumpkin chunks when it's available locally. function printDiv(e) South Indian Squash PoriyalRecipe by Lisa Turner Cuisine: South Indian Published on April 17, 2017 A simple, colorful, sweet and spicy south Indian vegetable side dish with acorn squash and carrot Print this recipe Ingredients: 1 tablespoon urad dal2 teaspoons chana dal2 tablespoons oil or...

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Sun-Dried Tomato Coconut Quinoa and Bean Burgers

Sat, 08 Apr 2017 13:35:00 +0000

Creating and making different dishes stimulates the creative part of me and keeps me interested in working in the kitchen. We all must eat to survive, and that being so, it is beneficial to focus, keeping a positive and open mind when planning and implementing meals for the week. Why shouldn't we be mindful of the fuel that nourishes our body? My husband happily lets me run with the menu and that suits me fine because I can serve up whatever I so happen to desire. Having control over the quality of the ingredients used, with an eye to variety and substance, a curious cook has the power to create dishes that are superior to those found outside of ones own kitchen. In the mood for a wrap or substantial sandwich, I came up with yet another...

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My Legume Love Affair #105 roundup

Thu, 06 Apr 2017 19:02:00 +0000

It was my turn to host MLLA for March. This month I only have a short roundup to showcase, but the recipes are all worth considering. I'm always looking for guest hosts, so please do send me a message if you would like to host. I've spots for this year open. Thanks to everyone who participated this time around. Fennel and Chickpea Currysubmitted by The VegHog. Chickpeas star here with onion, garlic, chilies, purple carrots, fennel, garam masala, turmeric and coconut cream. Serve with rice and you have a nourishing and complete vegetarian meal. Slow Cooker Miso Molasses Baked Beansfrom Janet of The Taste Space. I've a weakness for baked beans and these ones are made in a slow cooker and feature navy beans, miso, molasses, cider vinegar,...

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