Portobello Mushroom Wellington

Portobello Mushroom Wellington

It's been quiet around this place lately, but hopefully that will change soon. I've been cooking, but mostly old favorites that have already been documented. Today I am going to share a festive delight I made for Christmas dinner. Many years back, I tried my first nut roast, not knowing what to expect. It turned out even better than expected and since then, I have tired a few different ways to make nut roast.

This version incorporates a variety of nuts, quinoa for extra texture and nutrition, a good selection of herbs, and succulent portobello mushrooms. The mixture is then loving wrapped in puff pastry and baked in the oven. The kitchen smelled heavenly and the loaf was not only full of protein, but quite filling and satisfying. To complete the feast I served some oven roasted vegetables. For dessert, a homemade chocolate and hazelnut avocado pudding. Next time you are planning a special meal, I urge you to try this — it won't fail to impress your guests.

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Chickpea Curry with Dill, Carrot and Beet Raita


Visit the Indian Food Glossary for information on the ingredients in this recipe
Chickpea Curry with Dill, Carrot and Beet Raita

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.

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Baked Quinoa and Vegetable with Paneer Cheese

Quinoa with Mixed Vegetables and Paneer

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.

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Homemade Baked Chickpea Falafel


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. I also like to spice mine up for extra flavor.

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