Aloo Palak Paneer Pie

Pies seem to be the rage recently and I've noticed lots of cookbooks lately featuring both savory and sweet pies, sometimes mini ones and others fitting the more traditional standard. This one is adapted from a cookbook that I received to look over and I was immediately drawn to a unique take on aloo palak that incorporates the potato component of this classic Indian potato and spinach curry into a delightful crust. To make it even more interesting, I added some crumbled paneer cheese and some of my favorite spices that are always eager to greet me when I open the cupboard door.

Now, Pies and Tarts with Heart is a vegan book, but although I am quite smitten by many of the creative ideas for pies that are presented throughout the book — and adore vegan options besides — my initial complaint was the use of margarine in many of the recipes. This is not to say that I don't recommend the book, especially as oil and other alternatives could be used instead of margarine or vegetable shortening to keep it vegan. Vegetarian that I am, I substituted butter and yogurt in the crust with great success and look forward to trying more of the book's recipes, with an inspired take on the dishes that are presented between the covers.

Citrus pies, traditional pies with a vegan twist, go raw if you please, or nutty or maybe creamy, or load them up with berries, nuts, veggies or fruit. No matter your dietary preferences or cooking style, there are a good many recipes to inspire you in the kitchen in this cookbook. The writing is informative and warm, just like your favorite pies, and the book is complete with lovely photographs that will encourage numerous cooking sessions.

I know my husband and best friend enjoyed their meal immensely, as did I, especially served alongside some pappadums with an avocado pomegranate spiced dip.

Don't let the long list of ingredients intimidate you. It really is not difficult to make, especially if you plan ahead.

Aloo Palak Paneer Pie

Classic tangy and spicy Indian spinach, potato and paneer cheese curry transformed into a pie with a mashed potato crust — this delicious and nourishing savory pie will make a real impression on your diners Print this recipe Potato crust: 5 medium potatoes (1 1/2 lbs or 675 g), peeled 3 tablespoons butter, softened 3 to 4 tablespoons yogurt or milk 1/2 teaspoon red chili flakes 1/2 teaspoon sea salt fresh ground black pepper Spinach paneer filling: 1 tablespoon sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds (optional) 1 small onion or large shallot, finely chopped 1 clove garlic, minced 1-inch piece fresh ginger, minced or grated 2 to 3 green chilies, seeded and finely chopped   2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon sumac or ground nutmeg 1/2 teaspoon turmeric 1/2 teaspoon chili powder 1/4 to 1/2 teaspoon cayenne 1/2 teaspoon amchoor powder (optional) a few pinches of asafetida a few small handfuls of dried curry leaves   1 medium tomato, finely chopped 1 bunch fresh spinach (8 to 10 cups), trimmed and roughly chopped juice from 1 lime (2 tablespoons) 1 cup paneer cheese, grated, crumbled or mashed 1 teaspoon sea salt 1 teaspoon garam masala 1/2 teaspoon chat masala (optional) Instructions: Begin with the crust. Roast, boil or steam the potatoes according to preference until tender. Transfer to a large bowl. Add the butter and yogurt or milk and mash until creamy and smooth. Sprinkle in the red chili flakes, salt and pepper, and mix. Cover with plastic wrap and chill for at least 2 hours or overnight. Lightly grease a 9-inch pie plate. Using your hands or a wooden spoon, press the potato mixture evenly into the prepared pie plate. Cover and refrigerate until the filling is ready. To make the filling, heat the oil in a large saucepan over medium heat. When hot, tos in the mustard seeds, cumin seeds and fenugreek seeds if using, and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion and stir for 2 to 3 minutes until softened. Toss in the garlic, ginger and chilies and continue to stir for another 2 to 3 minutes. Stir in the ground coriander, ground cumin, sumac or nutmeg, turmeric, chili powder, cayenne, amchoor if using, asafetida and curry leaves. Cook, stirring continually, for 1 minute. Now add the tomato and cook for 5 minutes or until the tomato has reduced. Add the spinach, a few handfuls at a time, stirring until wilted. Sprinkle in the lime juice and paneer and let cook for 10 minutes, stirring often. Finally stir in the sea salt, garam masala and chat masala if using. Simmer for another few minutes to let the flavors mingle. Preheat an oven to 350°. Spread the filling into the prepared crust and bake for 30 to 35 minutes or until the pie is set and browned on the edges. Leave to cool for 15 minutes before serving. Serve hot or warm. Cover leftover pie with aluminum foil and reheat at 300° for 10 to 15 minutes. Makes 6 servings

Audio Accompaniment: Harold Budd

Blackberry Quinoa Muffins

I'm not one to fuss over breakfast, unless I have some time on the weekend when I am not home alone in the morning because it is always best to have someone special to share with. Still, breakfast is an important meal, even if not enjoyed until the "brunching" hour and even if a light one. Savory grain-based muffins make for a quick morning or mid-day meal or snack when you just want to grab something on the go, or supplement your take-to-work lunch. Heck, they are good anytime of day. Leftover grains never go to waste in my kitchen.

As is usual with me, I keep sugar content to a minimum in my baked goods most of the time, and you really don't need much sugar in these cakey and moist muffins — nothing like a burst of fresh fruit and berries to satisfy those taste buds craving natural sweetness. The addition of quinoa makes these an even more substantial and nourishing muffin than most, and they stay fresh in a well-sealed container for a couple of days.

Local blackberries are strutting their goodness right now, but I can pretty much buy them year round in London, and I take advantage of this luxury on occasion because I love fresh berries and simply can't pass them by and pine away until late summer.

Blackberry Quinoa Muffins

Print this recipe Ingredients: 1/2 cup whole wheat flour 1/2 cup cake or pastry flour or spelt flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1 cup cooked quinoa (1/3 cup uncooked) 1 large egg 1/3 cup brown sugar or jaggery 6 tablespoons unsalted butter, melted 3/4 cup plain yogurt 1/2 teaspoon almond extract 1 cup fresh or frozen and defrosted blackberries 1/4 cup fresh or frozen and defrosted blueberries (optional) Instructions: Preheat an oven to 350° and butter or grease 12 standard-size muffin cups. Sprinkle the greased muffin cups with cornmeal. In a large bowl, whisk together the flours, baking powder, baking soda and salt. Whisk in the quinoa. Break the egg into a medium bowl and beat lightly. Add the sugar, beat again, and then beat in the melted butter, yogurt and almond extract until everything is combined. Make a well in the center of the dry ingredients, pour in the egg and yogurt mixture, and stir until just combined. Gently fold in the berries. Evenly transfer the batter into the prepared muffin cups and bake for 20 to 25 minutes or until nicely browned and a cake tester comes out clean. Let sit in the pan for 5 to 10 minutes and then remove the muffins to a wire rack to cool. Makes 12 muffins

Potato, Pepper and Zucchini Skillet Hash with Pinto Beans

Hashes are a great way to use up vegetables that are about to expire for want of any other use, and they're a marvelously simple solution to breakfast, lunch or dinner in the absence of any other plans. Fried potatoes are a blank canvas upon which any number of different foods and flavors can be tossed with almost without reserve — vegetables, greens, beans, eggs, cheese, herbs, spices, etc. Here local vegetables shine and you may want to include some fresh corn.

This potato, pepper, zucchini and pinto bean hash was a wonderful success, and elicited cries of envy from my husband's co-workers when he brought the leftovers in for lunch. It's also a great way to use leftover cooked beans — just substitute 1 cup of cooked beans for the dried beans in the recipe below. Of course, any kind of bean can be used in a hash, but keeping with the Mexican-style spicing in this version I think that pinto or red kidney beans would work best.

Potato, Pepper and Zucchini Skillet Hash with Pinto Beans

Simple, nourishing and zesty potato, bean and vegetable hash — an easy and delicious lunch or dinner solution Print this recipe Ingredients: 1/2 cup dried pinto beans (1 1/2 cups cooked or 1 14 oz can) 4 medium potatoes, chopped 1/2 cup olive oil 1 onion, chopped 2 green onions, green and white parts, sliced 1 bell pepper, seeded and chopped 2 jalapeños, seeded and chopped 1 small zucchini, chopped 2 teaspoons chili powder 3/4 teaspoon ground cumin 1/2 teaspoon dried oregano 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then add 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 40 to 60 minutes or until the beans are soft. Drain and set aside. Steam or boil the potatoes for 10 to 15 minutes — depending on the size of your pieces — or until just tender. Heat the oil in a large non-stick or cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring frequently, for 10 to 15 minutes or until lightly browned. Stir in the onion and the white parts of the green onion, and continue to sauté for 5 to 6 minutes or until the onions are softened. Now stir in the drained beans, bell pepper, jalapeños and zucchini, and fry for 3 to 5 minutes or until the vegetables are softened. Toss in the chili powder, ground cumin and dried oregano, and stir to coat the vegetables and beans. Remove from heat, stir in the salt and season with black pepper. Serve hot or warm with sour cream and garnished with the green parts of the green onions, a sprinkling of chili powder, a runny egg, fresh grated Cheddar or Monterey Jack cheese, or fresh diced tomato. Makes 4 servings

Spicy Urad Dal with Cauliflower and Peas

Split dals are a fast and simple way to deliver nourishing and easily digestible proteins to vegetarians, and split skinned urad dal is among the fastest and simplest. These little white pearls — also known as black gram for the dark skin which is usually hulled — cook quickly, and their uniquely mild and floury taste is a wonderful vehicle for tangy flavors, aromatic seeds and hot spices. I always have a large bag on hand for when I need to come up with a quick meal without much planning. You can find urad dal at any Indian or Asian grocer.

This simple but very flavorful dal is cooked with tangy tomato and seasoned with warming seeds and spices, with cauliflower and peas added near the end to preserve texture and nourishment. It's a complete and satisfying meal served with hot fresh cooked rice, and it's vegan-friendly too if you use oil instead of ghee.

Spicy Urad Dal with Cauliflower and Peas

Simple, nourishing and easily digestible tasty Indian cauliflower and pea dal curry cooked with tangy tomato and seasoned with warming seeds and spice Print this recipe Ingredients: 1 cup split urad dal, without skins 1 tablespoon ghee or olive oil 1 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1 small onion, chopped 1-inch piece fresh ginger, minced or grated 1 green or red chili, seeded and minced small handful of dried curry leaves pinch of asafetida 1 medium tomato, chopped 1 cup cauliflower florets, chopped 1 teaspoon turmeric 1/2 teaspoon cayenne 1/2 cup fresh or frozen and defrosted peas 1 cup water 1 teaspoon sea salt, or to taste Instructions: Rinse the urad dal under cold running water and let soak for 20 to 30 minutes in several inches of water. Drain and rinse again. Add the urad dal to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the dals are tender but still hold their shape. Remove from heat, drain, and set aside. Heat the ghee or olive oil in a large skillet or wok over medium heat. When hot, toss in the cumin and fennel seeds and stir for 1 minute. Add the onion and stir for 2 minutes or until the onion begins to turn translucent. Add the ginger, chili and curry leaves, and stir for 1 minute. Drop in the asafetida, stir once, then add the tomato, cauliflower, turmeric and cayenne. Stir for 2to 3 minutes longer to let the tomatoes start to soften. Now add the cooked urad dal and peas. Stir to coat the dal with the tomato and spices. Stir in 1 cup of water, reduce the heat to medium-low, and cover. Cook for 4 to 5 minutes, stirring occasionally, to heat the dal and let the flavors blend. Remove from heat, stir in the salt, and serve hot over a bed of freshly cooked white rice if desired or with some Indian flat breads, such as naan bread. Makes 4 servings

Roasted Fruit Salad with Creamy Goat Cheese Dressing

The dying days of summer are bittersweet, but patio dining is not yet finished and the fruits of the growing season are vying for attention. A late summer heat wave got me in the mood for light suppers and what better way to celebrate local fruits than with a vibrant fruit and mixed green salad dressed with a tangy goat cheese dressing, complete with a sprinkle of earthy crunchy nuts. The combination of textures and flavors here won't leave you wanting, especially if served with some rustic crusty bread. Salads never need to be humble and easily take on the shining role.

I've come across more than a few recipes for grilled or roasted late summer fruit salads dressed with goat cheese dressing lately. After some consideration, I went gourmet with this dressing as I happen to have some high quality vinegars in my pantry, but feel free to substitute whatever you have on hand, such as rice vinegar, white vinegar, a little splash of dark balsamic vinegar in place of the white, or some apple cider vinegar if you please. If you are sparing with the vinegars, this dressing won't fail to please. If you have a barbeque, do consider grilling the fruit, though I was pleased with the roasted peaches and plums.

I'm quite certain I will be serving this creamy goat cheese dressing all year round over a variety of vegetables. As is requisite for cooks of all shapes and sizes and vocations, you must taste your food before serving and quite honestly, I tasted the dressing just as is and could easily have eaten a few teaspoons right then and there without any accompaniment. It's really that good.

Roasted Fruit Salad with Creamy Goat Cheese Dressing

Recipe by Lisa Turner Light, warm and refreshing roasted peach and plum salad dressed with a wonderful creamy, tart and tangy goat cheese dressing — perfect for the summer Print this recipe Dressing: 4 1/2 oz (130 g) soft goat cheese 2 teaspoons honey 1 1/2 tablespoons olive oil juice from 1 small lemon (2 tablespoons) 1/2 teaspoon white balsamic vinegar (optional) 1 teaspoon champagne or white wine vinegar pinch of sea salt fresh cracked black pepper to taste Salad: 2 medium peaches, pitted and cut into wedges 2 medium red or black plums, pitted and cut into wedges 6 cups mixed salad greens small handful of fresh basil leaves, torn a few handfuls of walnuts and/or pecans, halved if desired Instructions: Whisk together 2/3 of the goat cheese with the honey, olive oil, lemon juice, vinegars, salt and black pepper until smooth. Crumble the remaining 1/3 of goat cheese and reserve for garnish To roast the peaches and plums, preheat your oven to broil and set the rack to the top level. Lightly grease a broiling pan with olive oil and arrange the fruit slices on the pan. Broil until the fruit just begins to dry out and starts to brown slightly on the edges — about 5 to 8 minutes. (Alternately, lightly grill the peach and plum slices on a barbecue or grill for a few minutes.) To serve, arrange a portion of the salad greens and basil on a serving plate and scatter the nuts over top. Arrange slices of the roasted peaches and plums on top. Drizzle with dressing. Garnish with the goat cheese and serve alongside some crusty bread for a complete and satisfying light meal. Makes 4 to 6 servings

Southern-Style Pinto Beans with Rice and Fried Eggplant

Simmered in a rich, zesty and tangy spiced sun-dried tomato sauce seasoned with a little liquid hickory smoke, these pinto beans are so hearty and packed with rich barbecue flavor that even your most barbecue-crazy carnivorous friends won't miss the meat on the grill with this dish. They won't even miss the grill at all, as it's all done on the stove-top. They'll probably be amazed that it's not only vegetarian, but vegan too.

As if the beans aren't delicious enough by themselves, they're also topped with extraordinary eggplant slices tossed with a dry-rub spice and herb seasoning and fried in hot oil. Complete the experience by serving the beans and eggplant on a bed of hot freshly cooked brown rice for a thoroughly nourishing and tasty dinner that will have your family and friends asking for seconds. I made up about 1 1/2 cups dried rice that yielded about 4 cups cooked rice for the quantity of beans that this recipe gives.

This incredible beans and eggplant dish is adapted from a recipe in a book that I recently received called "The Southern Vegetarian" by Justin Fox Burks and Amy Lawrence. Not just a collection of meat-free adaptations of American Southern classics — a cuisine that most of us don't associate with vegetarian-friendly food — Burks and Lawrence use Southern ingredients and techniques to come up with dozens of truly unique and creative vegetarian recipes with a modern Southern flair. This is one of the most exciting cookbooks to cross my path for some time now, and I'm looking forward to trying ideas like strawberry-basil shortcake sliders, sweet potato pancakes with peaches and pecans, green pea hummus, vegetarian gumbo, curried cauliflower soup, peach and tarragon pesto pizza, and plenty more. I'm getting hungry just writing this!

(Note: I received a copy of The Southern Vegetarian for review, but the opinions expressed above are entirely my own.)

Now without further ado, let's get cooking.

Southern-Style Pinto Beans with Rice and Fried Eggplant

Hearty pinto beans simmered in a rich, tangy and spicy barbecue-style tomato sauce with hickory smoke flavoring Print this recipe Beans: 1 1/2 cups dried pinto or romano beans 5 1/2 cups vegetable stock or water or more as needed 2 bay leaves 1 1/2 tablespoons white vinegar 1/2 teaspoon balsamic vinegar 1 cup sun-dried tomatoes 2 tablespoons butter or olive oil 1 onion, diced 2 celery stalks, diced 3 fresh hot peppers jalapeño, cayenne or serrano), seeded and finely chopped 1 tomato, chopped 2 cloves garlic, minced 1 teaspoon paprika 1/2 teaspoon ground cumin 2/3 teaspoon dried thyme 1/4 to 1/2 teaspoon cayenne 2 teaspoons Dijon mustard 1/2 to 1 teaspoon liquid hickory smoke, to taste 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper sliced green onion for garnish (optional) Eggplant: 4 tablespoons olive oil 1 medium eggplant, trimmed and cut into 1-inch thick slices 1/2 teaspoon dried thyme 1/4 teaspoon dried basil 2/3 teaspoon dried red chili flakes pinch of paprika pinch of cayenne 1/2 teaspoon sea salt fresh ground black pepper Instructions: Rinse the beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large heavy-bottomed saucepan. Pour in the stock or water and add the bay leaves and vinegars. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Add more water as needed — the beans should not be too dry. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Heat the butter or oil in a large skillet over medium heat. When hot, add the onion and stir for 5 minutes or until softened and beginning to brown. Stir in the sun-dried tomatoes, celery, hot peppers, tomato and garlic, and continue to cook for another 5 minutes or until the vegetables have softened, stirring often. Now stir in the paprika, cumin, thyme, cayenne, mustard and liquid smoke, and to stir for 1 more minute. Pour the vegetable and spice mixture into the cooked beans. Simmer for 10 to 15 minutes to allow the flavors to blend. Add more water as needed. You don't want a soupy consistency, but there should be enough liquid to serve as a sauce. Season with sea salt and black pepper to taste. To make the eggplant, combine 2 tablespoons of oil with thyme, basil, red pepper flakes, paprika, cayenne, salt and black pepper in a large bowl or plastic bag. Toss the eggplant slices with the seasoning to coat evenly. After removing the eggplant slices, use your fingers to gently rub in the seasonings. Heat another 2 tablespoons of oil over high heat. When the oil starts to smoke, add the seasoned eggplant slices and cook until charred on each side — about 1 to 2 minutes per side. Remove from the pan, drain on kitchen towels, and repeat with the rest of the eggplant. Add more oil to the pan as necessary. (Note: The hot oil will splutter and pop out of the pan when the eggplant is added, so take care). To serve, spoon some rice onto a serving plate, top with a generous portion of beans and finally lay a slice or two of the eggplant over top. Garnish with green onion slices if desired. Makes 6 servings

Cherry Pudding Cake

This warm, soft pudding cake dessert has been an old and favorite stand-by in my family for years. It's perfect for assembling when you want to make a treat on short notice, without too much thought or preparation — if you have fresh or frozen fruit on hand, all the other ingredients are almost certainly to be staples in your pantry, and it's so ridiculously easy to put together that even people who don't bake can make this one. Soft, spongy and with a delicate golden-brown sugar crust, the pudding cake is surrounded by warm, bubbling fruit juices and smells just heavenly.

I hadn't made it myself for a good while, but browsing through my old recipes and seeing a bag of fresh sweet cherries just waiting to be used up had me craving this comfort food again. You can use two cups of any combination of berries instead of cherries if you like — blueberries, blackberries, raspberries or strawberries — next time I think I'll use strawberries and some rhubarb. You can also prepare the pudding cake well ahead of time and simply reheat it in the oven for 20 minutes to serve hot, although it's delicious at room temperature or even right out of the refrigerator.

Cherry Pudding Cake

Easy, soft and moist cherry pudding cake — a simple and comforting dessert Print this recipe Ingredients: 2 cups fresh or frozen cherries, pitted and chopped 1 teaspoon ground cinnamon 1 teaspoon lemon juice 1 cup unbleached white flour 2/3 to 1 cup white sugar or coconut sugar 1 teaspoon baking powder 1/2 cup milk or plain yogurt 3 tablespoons unsalted butter, melted 1 tablespoon cornstarch 1 cup boiling water Instructions: Preheat an oven to 350° and butter or grease an 8-inch baking pan. Toss the cherries with the cinnamon and lemon juice in a mixing bowl and pour into the prepared baking dish. In another mixing bowl, combine the flour, half of the sugar and baking powder. Stir in the milk and butter. Spoon the batter over the berries. Combine the remaining sugar and cornstarch in a small bowl and sprinkle over the batter. Slowly pour the boiling water over the entire dish. Bake for 45 to 50 minutes or until the pudding has risen and the top is golden brown. Serve hot or warm. Makes 4 to 6 servings

More easy desserts you will enjoy:

Corn and Green Pea Tomato Curry

I've grown tomatoes in planters in the backyard for the past several years, but this year the plants are yielding the most abundant crop yet. This of course means that I currently have an excess of tomatoes, so I am trying to focus on them when making meal plans. I may just have to dry them or preserve them in jars for the winter if they keep coming off the vine as fast as they have been lately.

In the meantime, my husband enjoys cutting the juicy fruits into slices and eating them sprinkled with sea salt and a little freshly cracked black pepper. And I have been adding tomatoes to salads, curries, salsas and dips and include them whenever in anything I can where they might be appropriate. The night that I made this simple vegetable curry was an oppressively hot and humid day when all I wanted was a light refreshing meal — especially after having eaten a rather large and heavy brunch. The occasion of having some beautiful local fresh sweet corn and garden peas was just the inspiration I needed to, for a light but zesty and extraordinarily flavorful dinner. The lovely contrasts in color are matched by the layers of sweet, tangy and spicy flavors and the pop-in-your-mouth bites of fresh corn and peas in a smooth and zesty tomato sauce.

I cooked up some quinoa to go along with the curry and served it all up with a few poppadums for a perfect light summer meal that made good use of local produce too. Feel free to included whatever vegetables you may have on hand, adjusting the liquid component and cooking time accordingly.

Corn and Green Pea Tomato Curry

Simple, light and zesty Indian-style tomato and vegetable curry with fresh sweet corn and peas popping in your mouth Print this recipe Ingredients: 2 ears fresh corn or 2 1/2 cups frozen corn 2 teaspoons oil or butter 1 large shallot or small onion, finely chopped 1 medium carrot, diced 3 red or green chilies, seeded and finely chopped 1-inch piece fresh ginger, minced or grated 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon Kashmiri or other chili powder 1/4 teaspoon cayenne pinch of asafetida 1 large tomato, partially seeded and finely chopped 1 cup fresh or frozen peas generous handful of fresh parsley or cilantro, trimmed and chopped 1/2 teaspoon garam masala 1 teaspoon sea salt, or to taste Instructions: If using fresh corn, lightly roast the ears in their husks in a preheated 425° oven for 15 minutes. Cool and then pare the kernels from the cobs. Alternately, you can boil the ears for 5 minutes or until the corn is just tender. Set aside. Heat the oil or butter in a medium saucepan over medium heat. When hot, add the shallot or onion and stir for 2 to 3 minutes to soften. Add the carrot and stir for another 2 to 3 minutes. Toss in the chilies and ginger, and continue to stir another 2 minutes. Add the ground coriander, cumin, turmeric, chili powder, cayenne and asafetida to the pan and stir for 30 seconds. Add the tomato. If using fresh peas, add them now as well. Cook, stirring occasionally, for 5 to 7 minutes or until the tomato starts to thicken. Now add the corn and half of the parsley or cilantro. If using frozen peas, add them now. Continue to simmer for another 3 to 4 minutes, stirring often, until the corn and peas are tender but still plump. Stir in the garam masala and sea salt, and let simmer for another minute. Stir in the remaining parsley or cilantro. Remove from heat, cover, and let stand for 5 minutes before serving. Serve hot with fresh cooked white rice or quinoa. Makes 4 servings

No Croutons Required - The Winners for August and the Theme for September

The challenge for August was to come up with a soup or salad showcasing seasonal ingredients. No matter where you reside on this mighty globe, there are plenty of ideas to choose from and many that you will probably want to bookmark. We have two winners this month and both of these salads make good use of seasonal offerings and look and sound fantastic. I'm not sure which one I will try first.

Janet's Peach and Hemp Salad with a Creamy Balsamic Hummus Dressing has me wanting dinner for breakfast. I can't resist the idea of a hummus dressing smothering all the goodness on this platter.

Tahini certainly was a popular ingredient this month. Our other winner is Brittany who made us this lovely Tahini-Dressed Zucchini and Green Bean Salad. Not only is it pretty, it's certainly good for you too. Maybe I'll have this one for breakfast. So hard to choose.

Congratulations ladies.

I will be hosting the September 2013 edition of No Croutons Required. After some thought, I have decided to go with mushrooms. We have featured mushrooms in the past for this long running event, but both Jac and I adore various varieties of shrooms so much, I figured we would shout out for more mushroom recipes - you never can have enough ideas. September also happens to be National Mushroom month in the US. As every month, and every week for that matter, is an excuse to celebrate mushrooms in my kitchen, this food month only just serves as a springboard for culinary ideas and inspiration for those of you who wish to take up the challenge.

All you need to do to participate is come up with a soup or salad that showcases the earthy goodness of mushrooms of any variety, post about it on your blog, mentioning I am the host this month with a link to this announcement, and submit your recipe via the linky tool at the end of this post by the 20th of the month. Please note that only one entry per blogger will be accepted and it must be vegetarian friendly. We look forward to your delicious creations.