Pumpkin Gingerbread Waffles

To contact us Click HERE

There's nothing much more satisfying on a chilly winter morning than a hot cup of coffee and a large fresh-cooked pumpkin gingerbread waffle hot out of the iron and smothered with butter and warm maple syrup. The heavenly aroma of these waffles toasting on the griddle iron would be worth the trouble of making them alone. Once they're on the plate, you'll want to savor the light and chewy feeling in your mouth and let the irresistible flavors of dark molasses and gingerbread spices linger on your tongue for as long as you can. These might be the tastiest waffles you'll have ever eaten!

Pumpkin Gingerbread Waffles

Recipe by Lisa Turner Adapted from chindeep.com Published on January 12, 2013 Light and chewy pumpkin waffles with a dark and rich molasses and gingerbread taste Print this recipe Dry ingredients: 3 cups all-purpose flour 4 teaspoons baking powder 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cardamon 1 teaspoon sea salt Other ingredients: 4 large eggs 1/2 cup brown sugar 1 cup cooked puréed pumpkin 1 1/4 cups milk 1/2 cup molasses 1 stick (1/2 cup or 8 tablespoons) unsalted butter, melted Instructions: Preheat an oven to 250°. Combine the dry ingredients in a large mixing bowl. In a separate bowl, whisk or beat together the eggs and brown sugar together until frothy. Mix in the pumpkin, milk, molasses and melted butter. Pour into the dry ingredients and mix until just combined. Preheat the waffle iron. When hot, brush lightly with oil and spoon a scant cup of the batter on to the iron if using a belgian waffle iron (if using a smaller iron, adjust the amount of batter accordingly). Cook according to manufacturer's suggestion, and transfer each waffle to an oven-safe plate to keep warm in the preheated oven until the batter is used up. Serve hot with warm maple syrup. Makes 7 or 8 large waffles

Other pancake and waffle ideas:
Spiced Pumpkin Waffles
Ginger Molasses Pancakes with Mixed Dried Fruit
Buckwheat and Molasses Pancakes

On the top of the reading stack: various bits and pieces

Audio Accompaniment: Carbon Based Lifeforms

Roasted Squash with Tahini and Za'atar

To contact us Click HERE
If you enjoy roasted winter vegetables as much as I do and the tastes of the Middle East, then this recipe really needs no introduction. Adapted from Yotam Ottolenghi's latest book Jerusalem, this substantial and easy-to-prepare vegetarian main is an ideal nutty and earthy dish with a most pleasing layering of creamy textures and flavors to warm up the kitchen and the diners at the table. Serve anytime of year with your favorite variety of seasonal squash to nourish the body and mind.


Zahtar, a wonderfully tangy, zesty and salty blend of herbs, spices, seeds and nuts that's surprisingly hearty and often served with olive oil coated bread, is easy to prepare at home and keeps for several months if stored in the fridge in a well-sealed glass container.

Roasted Squash with Tahini and Za'atar

Recipe by Lisa Turner Adapted from Jerusalem: A Cookbook Cuisine: Middle Eastern Published on January 14, 2013 Sweet roasted butternut squash and onions served with a rich, creamy and tangy tahini and lemon dressing and tossed with za'atar and fried pine nuts Print this recipe Vegetables: 1 large butternut squash (about 2 1/2 lbs) 2 to 3 small onions, red or white, quartered 3 tablespoons olive oil 1/2 teaspoon chili power 1 teaspoon sea salt fresh ground black pepper to taste Dressing: 4 tablespoons tahini juice from 1 lemon 1 clove garlic, minced or crushed water as needed Other ingredients: 1/2 tablespoon olive oil 4 tablespoons pine nuts pinch of sea salt 1 - 1/2 tablespoons za'atar (zahtar, dukkah) 2/3 teaspoon nigella (Kalonji or black onion) seeds (optional) 1 or 2 tablespoons fresh parsley, chopped, for garnish (optional) Instructions: Preheat an oven to 450° and brush a baking sheet with a thin layer of olive oil. Wash the squash, cut in half lengthwise, scoop out the seeds, and cut into 2 to 3 inch wedges or cubes. Transfer to a large bowl along with the onion. Toss with 3 tablespoons of the olive oil, chili powder, salt and black pepper. Transfer to the prepared baking sheet and arrange so that the skin side of the squash is facing down. Roast on the middle rack of the oven for about 40 minutes or until the squash is tender and cooked all the way through. Leave to cool. To make the dressing, whisk together the tahini, lemon juice and garlic in a small bowl. Add enough water to achieve a rather thick dressing of honey-like consistency. Heat 1/2 tablespoon of oil in a small saucepan over medium-low heat. When hot, toss in the pine nuts, sprinkle with some salt, and cook, stirring often, for 3 to 5 minutes or until they begin to brown. Transfer to a small bowl and set aside. To serve, transfer the roasted squash and onion to a serving plater or individual plates. Drizzle the dressing over top, sprinkle with pine nuts, za'atar and black onion seeds if using. Garnish with fresh parsley if desired. Makes 4 to 6 servings

Other Middle Eastern recipes from Lisa's Vegetarian Kitchen:
Zahtar (Dukkah)
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Ash-e Anar (Persian Split Pea and Pomegranate Soup)
Mesopotamian Barley, Chickpea, Lentil, Tahini Soup

On the top of the reading stack: various piles to inspire meal ideas for the week

Audio Accompaniment: natural ambience

Valentine's Day Ideas for your Sweet

To contact us Click HERE
Valentine's Day isn't something that I observe myself even though I do have a very special person in my life. I show and tell my husband each and every day how much I love him and value him, and I certainly don't relish occasions that make people feel compelled to dash off to the store to purchase things that aren't really needed, such as overpriced roses and treats, or spend an excess of money at expensive and crowded restaurants. My husband is very fortunate to get special meals and treats on a regular basis as part of my food blogging project and just because I like to provide good nourishing meals. And he likes to treat me too, all year round. But Valentine's Day is an excuse for many people to prepare special foods for their sweethearts, and if you're looking for ideas you may want to try some of these vegetarian recipes that will certainly illustrate your passion for your honey.

*I've updated this selection from last year and reposting to stimulate your senses.*

Let us start with some rather decadent sweets and desserts!


This is a new favorite, a rich, moist, flavorful and not-too-sweet Guinness Gingerbread Cake made with Guinness stout beer and fresh ginger.

This Blueberry Ricotta Cheesecake is a winner and a very special way to say I love you. If your sweetie likes cheesecake, you must try this recipe.

Cheesecake is always a favorite and I offer up this Goat Cheese Cheesecake with Mixed Berries that will earn you lots of hugs. One of my favorites.

Here is yet another cheesecake that is especially suitable for special occasions. This lovely Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar is a perfect choice to end a special meal.

And of course there is chocolate. These Brownies with Peanut Butter and Chocolate Icing combine some of the finest ingredients for a most satisfying treat.

There is nothing more pleasing than a combination of chocolate and peanut butter. Your sweetie will be craving these homemade Peanut Butter Cups for months after tasting them.

Here is another special decadent treat that originated in Canada. These rich Nanaimo Bars will have your loved one's mouth watering, so best to hide them until after dinner.

Chocolate is usually a welcome treat for most of us and I warn you that these Peanut Butter Chocolate Squares should be eaten in moderation but self control with a plate of these in front of you will be a challenge indeed.

If you really want to spice things up, try these unique Cayenne Peanut Butter Cookies. I know my sweetie thought these were some of the best cookies he has ever eaten.

For a gluten-free treat, this Honey and Lemon Cake with Poppy Seeds should be on the top of your list. Honey for your honey.

This has long been a favorite apple dessert to bake up for my special one. Once you try this Caramelized Corsican Apple Tart, you will never forget it.

This Lemon Sponge Pudding is so pretty to look at and sure to please the palate of your honey. Romance = elegance.

Now for some special ideas for breakfast.

I can't think of a better way to start the day then with this Eye-Opening Blueberry French Toast. Warming and filling it can be prepared the night before and popped into the oven in the morning.

Light and chewy Pumpkin Gingerbread Waffles with a dark and rich molasses and gingerbread taste, these are a wonderful treat to share between the two of you on a special day, and the aroma is simply heavenly.

One of the tastiest breakfasts I have ever enjoyed with my sweetheart, if you enjoy some spice in your life, be sure to consider trying Indian-Style Baked Eggs Florentine.

These Baked Strawberry Pancakes are especially easy to make and a real delight for a very special breakfast.

For something a little different, give these scrumptious Egg Pakoras a try. Delicious anytime of day but truly a delightful breakfast.

If you and your loved one enjoy eggs and cheese then this Greek Feta and Olive Frittata will be sure to impress both of you.

For an extra jolt in the morning, these Jalapeño Breakfast Burritos are a must. Healthy and filling and you just know that if your sweetheart likes some heat, he will be asking for more.

Here is a good alternative for those who wish to enjoy a vegan breakfast with their mate. Give these Tempeh-Miso Breakfast Patties a try.
Finally, some ideas for a special candlelit dinner.

For a spicy and hot romantic dinner, these Chickpea Flour Dumplings Simmered in a Spicy Yogurt Sauce are a perfect way to share your love.

This Vegetarian Mushroom Bourguignon is ideal for serving to your sweetheart if he shares a passion for plump mushrooms simmered in a rich, thick and delicious red wine sauce.

Baked Gigantes Beans in Tomato Sauce served with a glass of robust red wine and some soothing music is a choice that must be considered for an enjoyable and relaxing evening meal for just the two of you.

Looking for a gorgeous and nourishing soup starter for your special meal? This White Bean and Mushroom Soup with Butternut Squash and Kale is everything you and your sweetheart could ask for.

One of my favorite dishes, if your valentine likes Indian food, you will have the key to their heart with this zesty and spicy Mung Beans with Paneer.

Perhaps potatoes don't sound like the most romantic of meals, but I assure you these Scalloped Potatoes with Best-Ever Mushroom Sauce are really rather gourmet when it comes to the versatile spud.

Everyone loves risottos, don't they? This Mushroom Risotto is a rich, earthy, creamy and perfect risotto to savor over dinner for two.

Served along with a tomato based chutney and side dish, these Spicy Chickpea Koftas combine into a meal that would certainly warm my heart.
You will find many more ideas to celebrate any occasion by browsing through the recipes that I have shared with readers including some nourishing and delicious side-dishes to go along with your meals. Though this list of suggestions was written for those in mind who enjoy Valentine's Day, I was considering creations for any special occasion or for no reason in particular except for wanting to have a lovely meal along with some delights to treat your loved ones.

Avocado Chickpea Hummus

To contact us Click HERE
Hummus is something that I like to have on hand often. Not only is it delicious and good for you, but it always encourages me to eat raw vegetables too. It makes for a perfect appetizer, lunch, snack or accompaniment to your dinner table. I've made several different hummus recipes in the past as it is such a versatile dip and varieties and serving possibilities are endless and certainly inspiring. Here there is an extra boost of healthiness because of the addition of fresh avocado. Hummus also reminds me of summer patio dining that I am especially nostalgic for as this seemingly never ending Canadian winter continues to frost up the windows.


Store-bought hummus simply does not compare when it comes to freshness and flavor, and apart from fighting with and cleaning the food processor, it is ridiculously easy to make up a batch because it all gets tossed together and whizzed up. This version of hummus might best be described as a meeting between Mexican and Indian flavours — in fact, I made homemade chapatis to go along with the dip in addition to plenty of fresh vegetables.

This is my contribution to MLLA this month, a popular event celebrating the goodness and versatility of legumes. Lovely Susan, the founder of the event, has passed the reins onto me and I am also hosting #56. There is still time to enter for February. You have until the end of the month to send along your legume dish.

Avocado Chickpea Hummus

Recipe by Lisa Turner Published on February 18, 2013 Smooth, light, creamy and fluffy fresh-tasting chickpea hummus with spices and avocado Print this recipe Ingredients: 1 1/4 cups dried chickpeas (3 1/2 cups cooked or 2 14 oz cans) 1 medium avocado 2 to 3 jalapeños, seeded and chopped 2 small cloves garlic, chopped juice from 2 limes (4 tablespoons) 1/3 cup tahini 1 teaspoon ground cumin 1 teaspoon paprika 1/2 teaspoon cayenne 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste 2 tablespoons olive oil, or as needed Instructions: Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft. Drain and set aside to cool. Transfer the cooled chickpeas to a food processor and add the rest of the ingredients. Process until you have a smooth and creamy mixture, adding more olive oil as needed to achieve your desired consistency. Serve with lightly toasted Indian flatbreads and/or pita breads and plenty of chopped raw vegetables. Makes 4 cups

More hummus recipes from Lisa's Kitchen you will want to try:
Spicy Indian-Style Hummus
Hummus with Sun-dried Tomatoes, Goat Cheese and Olives
Spicy Roasted Red Pepper Hummus
Pinto Bean and Zucchini Hummus

Audio Accompaniment: Paul Kalkbrenner

On the top of the reading stack: various piles

Indian-Style Potato and Pea Salad with Tamarind and Chat Masala

To contact us Click HERE

This potato salad is probably not what many of us would think of when a potato salad makes its appearance on the dinner table. Often we envision Mom's famous potato salad with eggs, mayonnaise and paprika, perhaps, and some green onion. Don't get me wrong — I loved my Mom's classic potato salad and it was always a favorite of mine. Potato salads can however be dressed up further and this one might even be considered a sort of sweet potato and white potato hash with peas and spices. Tangy, spicy and slightly sweet, this dish is a welcome surprise with a variety of textures in each bite — I am quite content to grace it with a salad label. It's vegan friendly too.


I was inspired to make it after Jac called out for potato salads for this month's No Crouton's Required challenge and because after eating lots and lots of soups over the winter months, I wanted a nice winter salad, because potato salads are not just for outdoor picnics. I'm also sharing this with Ricki's Wellness Weekend.

Serve this one warm or chilled.

Indian-Style Potato and Pea Salad with Tamarind and Chat Masala

Recipe by Lisa Turner Adapted from 1,000 Indian Recipes Cuisine: Indian Published on February 20, 2013 Colorful, tangy and zesty fried potato and sweet potato salad with peas, tamarind, chat masala and Indian spices Print this recipe Ingredients: 1 lb (450 g or 2 large) potatoes 1/2 lb (225 g or 1 large) sweet potatoes 3 to 4 tablespoons tamarind paste 1 teaspoon chat masala 3 tablespoons oil 1 cup fresh or frozen and slightly defrosted peas* 1-inch piece fresh ginger, minced or grated 1/2 teaspoon chili pepper 1/4 to 1/2 teaspoon cayenne, to taste 1/4 teaspoon amchoor (optional) pinch or two of asafetida (optional) 1 teaspoon sea salt, or to taste handful of fresh parsley, chopped 2 to 3 green onions, trimmed and sliced *Note: if using fresh peas, boil slightly ahead of time until just tender. Instructions: Begin by roasting the potatoes and sweet potatoes in a 400° oven. Bake until fork tender — about 45 minutes depending on the size of your vegetables. Let cool. While the potatoes are cooling, combine the tamarind paste with some hot water, whisk with a fork and let sit for 10 to 15 minutes. Push the pulp through a strainer and whisk with a teaspoon of the soaking water. Set aside. When the potatoes and sweet potatoes are cool enough to handle, peel them. Cut the sweet potatoes into 1/2-inch rounds and slice the potatoes lengthwise into roughly 1-inch strips. Heat the oil in a cast-iron skillet or heavy-bottomed non-stick pan over medium-high heat. When hot, gently transfer the potatos to the pan and fry, stirring occasionally, until both sides are golden brown — about 10 minutes. Remove from the pan and let cool until you can handle the potatoes, and then cut into smaller pieces. In the same pan, stir and fry the peas for a few minutes. Stir in the tamarind, ginger, spices, salt and fresh parsley. Transfer the potatoes back to the pan and gently stir to coat. Cook for a another few minutes, stirring occasionally, until heated throughout. Transfer to a serving dish or individual plates and garnish with chopped green onion. Serve warm or cold. Makes 4 servings

More potato salad recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Pesto and Potato Egg Salad
Mexican-Style Potato Salad With Avocado and Jalapeño
Warm Baby Potato and Pea Salad

On the top of the reading stack: stacks

Audio Accompaniment: yoga dub