Creamy Mung and Adzuki Bean Curry with Coconut

Visit the Indian Food Glossary for information on the ingredients in this recipe

Red adzuki and green mung beans never get neglected for too long in my kitchen. Sweet and earthy, both of these beans are quick to cook up, easily digestible, and serve as a simple but tasty base for Indian curry spices and seasonings … what's not to like? This curry has both beans simmered in a gently spiced coconut milk and tomato gravy. Served over a hot bed of fresh cooked white rice, it's an easy and delicious meal for any day of the week.

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Creamy Avocado Carrot-Kale Slaw with Chickpeas

Creamy Avocado Carrot-Kale Slaw with Chickpeas

What to do when cravings for a healthy kale slaw and plump buttery cooked chickpeas coincide? Why, just toss some of those chickpeas into your kale slaw! Combined with shredded carrot and tossed in a creamy, tangy and zesty all-vegan avocado and mustard dressing, this is a not only a delicious and colorful meal with wonderful contrasts in texture and tastes, but also a simple and complete nourishing light lunch or dinner idea on its own. Perfect for the last days of summer.

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No Croutons Required - 10 Vegetarian Summer Soups and Salads

Welcome to the summer edition of No Croutons Required, a monthly event co-hosted by Jacqueline of Tinned Tomatoes and myself. As folks are busy during the summer, we extended the challenge to two months instead of one. I know that I haven't been cooking very many new dishes as it has been a scorcher this year. However, take a look at these lovely offerings from other cooks. Thank you to all who contributed your dish.

Tomato Soup with Pasta and Chickpeas
Recipe: Summery Tomato Soup with Pasta and Chickpeas

Chef: Lisa
Blog: Lisa's Kitchen
Location: Ontario, Canada

My contribution this month is an easy and nourishing pasta tomato soup. The texture of this soup is a joy in every bite, as this bowl features not only tomatoes and quinoa pasta, but also buttery chickpeas, carrots, green peas, some of my favourite spices and fresh herbs from my garden. Serve it up with some crusty bread and you are all set for a satisfying lunch or dinner.

carrot salad
Recipe: Simple Orange Ginger Carrot Salad

Chef: Choclette
Blog: Tin and Thyme
Location: UK

Perfect for a summer picnic, next up we have this lovely carrot salad. Grated carrots are all dressed up with zingy orange and lime, along with some ginger, spring onions or chives if you please and olive oil. It's best when marinated for at least a few hours. Serve up with some quiche or veggie rolls and you are in for a treat.

cauliflower cheese, veg and rice soup
Recipe: Leftover Cauliflower Cheese, Veg and Rice Soup

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Melbourne, Australia

Johanna has been a long time contributor to NCR and her recipes are always so tempting. I too think it's a shame wasting leftovers and this creamy soup makes a fine use of them. Roasted pumpkin and potatoes come together here with celery, red pepper, zucchini, garlic, cauliflower cheese, rice and some cheddar cheese. Yes, please.

Courgetti Salad
Recipe: Courgetti Salad

Chef: Corina
Blog: Searching for Spice
Location: UK

Zucchini is truly in abundance at the end of the summer, and what better way to showcase it in this easy weeknight meal. Spiralized zucchini and spring onion is all dressed up with lemon juice, olive oil, peppery baharat spice mix and some garlic. Sounds like a fine use of my neglected spiralizer.

Creamy Summer Cajun Soup
Recipe: Creamy Summer Cajun Soup

Chef: Janet
Blog: The Taste Space
Location: Ontario, Canada

This creamy and earthy soup I would enjoy anytime of year. I too like soups during the summer months. This beautiful bowl includes shallot, garlic, carrots, red pepper, sweet potato, tomatoes, 10-spice mix, nutritional yeast, peas and chickpeas. Make extra and freeze some for later. Yum.

Minestrone Soup
Recipe: Minestrone Soup

Chef: Mala
Blog: Mala's Kitchen
Location: India

Next up is a hearty soup that will nourish and fill hungry tummies and it's loaded with vegetables. Garlic, onion, tomatoes, carrots, green beans, squash, pumpkin, spinach, penne pasta, black chickpeas, some seasoning and some cheese slices complete this bowl of nourishment. This soup is surely a satisfying one-pot meal, especially if you serve with some crusty bread.

Creamy of broccoli and almond soup
Recipe: Cream of Broccoli and Almond Soup

Chef: Anukampa
Blog: Namakswadanusar
Location: India

Broccoli is super good for you and it's especially delicious when made into a creamy soup. Add some onion, garlic, some simple seasoning, blend it all up and add milk and cornflour and garnish with some sliced almonds. That's a fine way to eat your greens.

Olympic Salad
Recipe: Olympic Salad

Chef: Heta
Blog: The Veghog
Location: UK

Next up is a creative salad celebrating the spirit of the olympics. Here the colours of the olympic flag are represented in this fresh salad. Rosini lettuce, purple basil and purple chilli chopped up, black olives, red bell pepper, roasted gem squash and fresh peas. Everything on this plate is appealing to me.

rocket salad
Recipe: Very Green Salad with Rocket and Watercress

Chef: Lisa
Blog: We Don't Eat Anything with a Face
Location: UK

This versatile and nourishing salad is made with homegrown vegetables. Simply mix together some rocket and watercress, lettuce and spinach, toss in some cucumber, green pepper, olives and walnuts and dress it up with olive oil and some fresh lemon juice and a bit of seasoning. Surely a fine lunch or side for dinner.

White Asparagus, Roasted Beetroot and Pepper Salad
Recipe: White Asparagus, Roasted Beetroot and Pepper Salad

Chef: Helen
Blog: Roast Chicken and a Country Walk
Location: UK

Our final submission contains some of my favourite vegetables. Roasted red pepper and beetroot come together with white asparagus, tomatoes, pomegranate seeds and some cider vinegar and pine nuts. The addition of sweet pomegranate and pepper balances out the bitterness. That's one irresistible lunch for sure.

And that concludes the summer roundup. My good friend Jacqueline is hosting the September edition. Be sure to see her announcement to share your recipe this time around.

Cashew-Cream Filled Raspberry Chocolates

Cream Filled Raspberry Chocolates

I think we are all familiar with those stale sugar-laden filled chocolates that make their appearance in a box, especially around Christmas. You know, the neighbor who thinks that gifting something is better than not, but the rather pathetic excuse for chocolates usually ends up in a staff room or languishing in a pantry until someone in the house gets desperate for a chocolate fix. To no avail, I say, will you get your needed dose of chocolate — just a heavy bite of processed sugar.

More of a savory girl for sure, I still like a small dose of chocolate on occasion. And creamy filled chocolates are still a special treat, especially when they are essentially raw and filled with a healthy dose of homemade raspberry cashew filling. No need to feel guilty about these. If you really want the melt-in-your-mouth experience, then just leave the chocolates out of the freezer for a few minutes before biting into one or two. A fine quality dark chocolate is essential here and I assure you won't be disappointed.

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