Paneer Tikka Masala

This was my first time making the classic Indian appetizer paneer tikka masala, and it certainly won't be my last! Delicious chunks of paneer cheese are marinated in a spicy yogurt mixture and then fried, roasted or broiled. I made these in preparation for Paneer Tikka Pizza on Naan Bread, but the serving possibilities are endless. Serve with a tomato based gravy, on a bed of rice, with some stir-fried vegetables, or eat as is for a tasty snack. This would also be a good vegetarian barbeque choice.

Paneer Tikka Masala

Recipe by Lisa Turner Cuisine: Indian Published on January 31, 2008 Delicious chunks of paneer cheese marinated in spicy and tangy yogurt and then broiled to a beautiful golden brown — a classic Indian appetizer Print this recipe Ingredients: 14 oz (400 g) paneer cheese 1 clove garlic, peeled 1/2-inch piece fresh ginger, chopped 1/2 teaspoon chili powder 1/2 teaspoon turmeric 1/2 teaspoon ground cumin dash of cayenne 1 teaspoon dried fenugreek (methi) leaves, crumbled 1/2 teaspoon garam masala 1/4 teaspoon sea salt 1/2 cup plain yogurt juice from 1 lemon (3 tablespoons) Instructions: Cut the paneer cheese into 1-inch cubes. Crush the ginger and garlic together to make a paste. Combine with the rest of the ingredients. Coat each piece of paneer with the yogurt spice marinade. Cover the paneer cheese and refrigerate for a least 4 hours, preferably overnight. Coat a baking sheet with oil. Spread the marinated paneer cheese cubes in a single layer on the baking sheet, and place under the broiler. Broil until the cubes brown up, taking care to turn the cubes frequently so they brown evenly on all sides Makes approximately 2 dozen pieces

Egg Pakoras (Egg Bhajis)

India's street food is famous for its tasty and savory snacks and meals, and one of these days I'd like to eat myself right across the sub-continent. But in the meantime, even if I've never actually been to India, I can still bring the Indian street to my kitchen. Egg pakoras, also known as egg bhajis, are batter-fried hard-boiled eggs that are one of those fabled Indian street snacks, and they're also very simple to make if you don't mind cleaning up a little splattered oil mess afterwards. They're great at any time of day, on their own or with a fresh green chutney, but I have to confess that I like to eat them for breakfast on a Sunday morning when I'm feeling indulgent.

The chickpea flour batter also adapts very well to different seasonings, so the spicing I use here can be played around with to suit your own tastes. For example, try using chat masala or amchoor powder in place of the garlic, ginger and cumin. You can find besan or chickpea flour as well as ajwain seeds at any Indian and most Asian grocers.

Egg Pakoras (Egg Bhajis)

Recipe by Lisa Turner Cuisine: Indian Published on January 30, 2008 Hard-boiled eggs fried in a thick savory and spicy batter — simple, classic Indian street food snack Print this recipe Ingredients: 6 hard-boiled eggs, cooled 1 cup besan (chickpea flour) 1/2 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon ajwain seeds 1/4 teaspoon ground cumin pinch of baking soda 1 clove garlic, crushed 1 teaspoon fresh ginger, minced or grated 1 egg, beaten 2 tablespoons water oil for frying Instructions: Cut the hard-boiled eggs into half length-wise. To make the batter, combine the besan (chickpea flour), chili powder, salt, ajwain seeds, ground cumin and baking soda together with the garlic and ginger in a mixing bowl. Stir in the beaten egg and water until the batter is combined, adding a little extra water only if necessary to mix. It should be a very thick sauce that will coat and stick to the eggs. Heat 1/4-inch or more of oil in a frying pan over medium-low heat. Dip the egg halves one at a time into the batter, turning around so that every surface of the egg is coated, and place gently into the heated oil. Fry, turning frequently, until the pakoras are golden brown all over. Remove with a slotted spoon and drain with paper towel on a plate. Serve hot or warm with a dipping sauce or chutney. Makes 12 pakoras

Feta and Olive Dill Scones

After reading Johanna's post on the biscuit / scone "controversy," I wasn't sure what to call these savory little quick breads. Probably they are best described as scones, but depending on where you live, they could also be dubbed a biscuit. Regardless of what you call them, if you love Feta cheese and olives as much as I do, you'll want to try these Turkish pastries that I was inspired to make after finding a recipe for Dill-Feta Poğaças at Almost Turkish.

Perfect for breakfast, brunch or as an accompaniment to a Mediterranean meal. Quite simply appropriate at any time of day.

Feta and Olive Dill Scones

Recipe by Lisa Turner Adapted from Almost Turkish Recipes Cuisine: Turkish Published on January 29, 2008 Simple and delicious "poğaças" — savory Turkish tea scones with Feta cheese, black olives and fresh dill that are just as delicious served with dinner or breakfast Print this recipe Ingredients: 1 cup plain yogurt (preferably goat's milk) 1/2 cup olive oil 1/2 cup (1 stick) melted butter 2 eggs (reserve 1 egg yolk) 2 teaspoons baking powder 1 cup Feta cheese, crumbled 1/3 cup fresh dil, finely chopped 1/3 cup Kalamata olives, pitted and chopped 1 teaspoon sea salt 1/4 teaspoon dried red chili flakes 1/4 teaspoon fresh cracked black pepper 2 2/3 cups all-purpose flour Coating: sesame seeds kalonji (Nigella or black onion) seeds Instructions: Preheat an oven to 350° and grease or line a baking sheet with parchment paper. In a medium bowl, whisk together the yogurt, melted butter, eggs (minus the yolk of 1 egg), baking powder, Feta, dill, olives, red chili flakes, salt and pepper. Stir in the flour until just combined. Shape 1/3 cup portions of the dough with your hands and drop onto the prepared baking sheet. Brush with the reserved egg yolk and sprinkle with sesame and kalonji seeds. Bake for 45 to 50 minutes or until the tops of the biscuits are slightly browned. Makes 12 to 14 scones

Toor Dal Pumpkin Soup

My habit of collecting recipes is becoming an addiction of sorts, but I never forget my treasured copy of Lord Krishna's Cuisine by Yamuna Devi. I've had this book for years, but there remain many culinary delights I have yet to explore. I was browsing through what I like to call the bible of Indian cuisine last week, looking for something warming and as-yet unexplored. Ms. Devi's recipe for golden pumpkin toovar dal soup seemed like an ideal soup to ease the Canadian January blues. The tartness of the lemon compliments the sweetness of the pumpkin perfectly in this soup. Yellow split peas or chana dal can be substituted for the toor dal though you may need to cook the soup for a little longer. This soup is even better and spicier when eaten the day after it's cooked.

It was also a good opportunity to use some of the pumpkin from the freezer left over from the pumpkin pie I made back in the fall. Uncooked winter squash, such as butternut, or acorn, can be substituted for the puréed pumpkin.

Toor Dal Pumpkin Soup

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on January 28, 2008 Light, refreshing and delicious toor dal or yellow split pea soup with pumpkin and Indian seasonings Print this recipe Soup: 2/3 cup toor dal or yellow split peas 6 1/2 cups water 1 cup puréed unsweetened pumpkin 1-inch piece fresh ginger, minced or grated 4 to 5 fresh green chilies, seeded and minced 1/2 teaspoon celery seed 1 teaspoon turmeric 1 bay leaf dab of ghee, butter or oil juice from 1 lemon or lime Tempering: 2 tablespoons ghee, butter or oil 1 1/2 teaspoons cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds pinch of cayenne 2 to 3 whole dried red chilies 1 tablespoon sugar 1/2 teaspoon asafetida small handful fresh or dried curry leaves 1 teaspoon sea salt, or to taste small handful of fresh parsley, chopped Instructions: Thoroughly rinse the toor dal or yellow split peas and soak in 3 cups of hot water for 3 hours. Drain and set aside. In a large saucepan or soup pot, combine the toor dal or split peas, water, pumpkin, ginger, chilies, celery seed, turmeric, bay leaf and lemon or lime juice. Add a dab of ghee, butter or oil and bring to a boil, stirring frequently. Reduce heat to medium-low, cover, and simmer for 1 hour or until the dal is cooked completely. Remove the bay leaf and beat the soup with a wire whisk or purée with an electric hand blender. Heat the ghee, butter or oil for the tempering in a small saucepan over medium-high heat. When hot, toss in the cumin seeds, brown mustard seeds, fenugreek seeds, cayenne, dried red chilies and sugar. Stir for a minute or two, then toss in the asafetida and curry leaves and quickly pour the fried seasonings into the soup. Cover immediately and let sit for a few minutes so the flavors blend into the dal. Stir in the salt and chopped fresh parsley and serve hot. Makes 6 servings

Greek Salad

Considering Feta cheese and Kalamata olives are two of my favorite foods, it's no wonder I enjoy Greek salad as much as I do.

The key to a perfect Greek salad is to use fresh lemon juice, and to purchase good quality Feta and olives. Cheap Feta cheese is too salty, while cheap olives are definitely inferior in taste and not worth the money. For my London area readers, I would highly recommend you visit Perfect Bakery, located at 116 Hamilton Road here in London. Perfect Bakery offers a wide variety of European pastries and a good selection of Greek groceries, including the best sheep's milk Feta cheese and colossal Kalamata olives in the city.

On the menu with:

Baked Gigantes Beans in Tomato Sauce
Greek Tomato Rice

Greek Salad

Recipe by Lisa Turner Cuisine: Greek Published on January 26, 2008 The classic Greek salad — fresh, robust and zesty Print this recipe Salad: 1 small red bell pepper, cut into thin strips 1 small green bell pepper, cut into thin strips 1 small yellow bell pepper, cut into thin strips 2 large firm tomatoes, chopped 2 to 3 cups mixed greens, torn into bite-sized pieces 1 Spanish, red or yellow onion, sliced into rings 1 scallion, chopped 1 small cucumber, sliced 1 to 1 1/2 cups Feta cheese, crumbled 1 cup Kalamata olives, pitted and chopped Dressing: 1/3 cup olive oil 1/3 cup red wine vinegar juice from 1 lemon 1 teaspoon dried thyme 1 teaspoon dried basil fresh cracked black pepper to taste Instructions: In a large bowl, combine the vegetables, Feta cheese and olives. In a small bowl, whisk together the oil, vinegar, lemon juice, thyme, basil and black pepper. Pour over vegetables and toss. Makes 6 to 8 servings

Indian-Style Lentils

Lentils are a staple legume to have on hand, especially if you forget to soak a whole bean the night before. I used green lentils for this easy dish, but you can substitute brown lentils if you like. Serve with rice and a vegetable dish for a satisfying and easy digestible meal.

Indian-Style Lentils

Recipe by Lisa Turner Cuisine: Indian Published on January 25, 2008 Simple dish of earthy green or brown lentils seasoned with tomato and Indian spices — an easy main or side Print this recipe Ingredients: 1 tablespoon butter or olive oil 1 large onion, chopped 2 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 2 teaspoons cumin seeds 2 teaspoons ground coriander 1 teaspoon turmeric 1/2 teaspoon cayenne 1 tomato, chopped 3 cups water 1 1/4 cups green or brown lentils, rinsed juice from 1 small lemon (2 tablespoons) 1 teaspoon sea salt, or to taste Instructions: Heat the butter or oil in a large saucepan over medium heat. Add the onions, garlic and ginger, and stir for 5 to 8 minutes or until the onion browns. Toss in the cumin seeds, ground coriander, turmeric and cayenne, and continue to stir for 1 minute. Add the tomato, simmer for 1 to 2 minutes, then add the water and lentils. Bring to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour or until most of the water is absorbed and the lentils are tender. Stir occasionally, adding more water if necessary. Stir in the lemon juice and salt, heat for another minute or two, then serve hot or warm. Makes 4 main or 6 to 8 side servings

Cheese Puffs

Mansi's request for simple and tasty treats seemed like a good excuse to make these baked cheese puffs. As simple as they are delicious, if you have the munchies, then these are the perfect cure. I'm almost ashamed to admit I ate these for dinner.

Gruyère cheese is used for these yummy puffs. An ideal cheese for baking, Gruyère is a hard cheese made from cows milk, rather like a softer variety of Parmesan cheese coupled with the holey loveliness of Swiss Cheese.

Cheese Puffs

Recipe by Lisa Turner Published on January 24, 2008 Delicate and delicious but very simple savory baked cheese puffs with Gruyère and Parmesan cheeses Print this recipe Ingredients: 1/4 cup (1/2 stick) unsalted butter 1/2 teaspoon sea salt 1/2 to 1 teaspoon cayenne, to taste 1 cup unbleached white flour 3 eggs 1 cup fine grated Gruyère cheese 1/4 cup fine grated Parmesan Cheese Instructions: Preheat an oven to 400° and butter or line a baking sheet with parchment paper. In a medium saucepan, bring the butter and salt to a boil in 1 cup of water. Remove from heat, stir in the flour and cayenne, and return to the heat. Cook and stir for about 1 minute until the mixture forms into a smooth ball. Transfer to a medium bowl. Add the eggs and beat the mixture with a wire whisk until well combined (about 1 to 2 minutes). Stir in the cheese. Using a spoon, drop the batter onto the baking sheet in roughly 1 teaspoon portions. Bake for 20 to 25 minutes or until nicely browned. Serve warm. Makes about 30 bite-size puffs

Baked Gigantes Beans in Tomato Sauce

A few weeks back, I decided to go out for an early dinner after bottling some top quality wine at Danny's Wine and Beer Supplies. My husband and I agreed to go to Mykonos Restaurant. The atmosphere is warming and cozy, the prices very reasonable, the staff friendly and attentive without being intrusive, and their extensive Greek menu has a number of tasty options for vegetarians. In addition to the fresh crusty bread you are served while you mull over what to order, the entrée are generous and filling, especially when served with a big bowl of lentil soup.

This visit, we opted to split the vegetarian platter that includes a sampling of phyllo-wrapped appetizers, some Greek salad, a stuffed vegetable with rice, and a tomato gigantes bean dish. Inspired by the meal, I resolved to make my own Greek meal.


This was my first time cooking with gigantes beans. For those of you unfamiliar with the bean, they are a large white bean, roughly the size of your thumb and similar to a butter or lima bean. They can be purchased at Greek grocery stores. In London, Ontario, you can find them at Perfect Bakery.

On the menu with:

Greek Salad
Greek Tomato Rice

Baked Gigantes in Tomato Sauce

Recipe by Lisa Turner Cuisine: Greek Published on January 23, 2008 Rich and beautifully seasoned Greek baked bean casserole Print this recipe Ingredients: 1 1/2 cups dried gigantes (giant lima) beans 1 bay leaf 2 to 3 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced or crushed 1 tablespoon tomato paste 4 medium tomatoes, diced 1 celery stalk, diced 1 medium carrot, diced 1 to 2 jalapeños or green chilies, finely diced 1 heaping teaspoon hot paprika 1 tablespoon dried oregano 1 teaspoon dried thyme 1/2 cup fresh parsley, chopped 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the gigantes beans and soak overnight covered in several inches of water. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 30 to 40 minutes or until the beans are tender. Drain, reserving 1/2 cup of the cooking liquid, and set aside. In a large saucepan, heat the oil over medium heat until hot. Add the onion and fry until it begins to brown. Next add the garlic and stir and fry for another few minutes. Now add the tomatoes, tomato paste, paprika, thyme, oregano, alapeños or green chilies, carrot, celery, parsley, the reserved cooking liquid from the beans, and salt and pepper to taste. Cook until the sauce begins to thicken, about 15 minutes. Gently stir in the beans and transfer to a casserole dish. In a preheated 350° oven, bake the beans until the top is browned and most of the liquid has evaporated, about 50 to 60 minutes. Makes 6 servings

Black-Eyed Pea and Vegetable Soup

The earthy, starchy flavor of black-eyed peas makes these easy-to-grow and versatile legumes a favorite staple of Southern American kitchens, where they're often cooked with a little hot seasoning and served with collard greens. Easily digestible, these attractive beans are also an excellent source of calcium, magnesium, potassium, folate, and vitamin A. This very simple soup is a healthy elaboration of traditional Southern black-eyed pea dishes, and makes a warming and hearty part of almost any meal.

Black-Eyed Pea and Vegetable Soup

Recipe by Lisa Turner Published on January 22, 2008 Simple, earthy and comforting black-eyed pea soup with vegetables and a gentle seasoning Print this recipe Ingredients: 1 1/2 cups dried black-eyed peas 1 tablespoon olive oil 2 medium carrots, sliced 2 celery stalks, sliced 2 medium onions, chopped 2 cloves garlic, minced or crushed 2 bay leaves 1 teaspoon dried thyme 4 cups vegetable stock 1/2 lb (450 g) collard greens, kale, chard or spinach, trimmed and cut into wide strips juice of 1 lemon (3 tablespoons) 1 1/2 teaspoons sea salt, or to taste 1/4 teaspoon paprika 1/4 teaspoon cayenne fresh ground black pepper Instructions: Rinse the black-eyed peas and soak for 8 hours or overnight 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 low and cover. Simmer for 30 to 40 minutes or until the beans are plump and tender but not falling apart. Remove from heat and drain, reserving 1 cup of the cooking liquid. Mash about a third of the beans in a bowl with a potato masher, and set aside with the unmashed beans. Heat the oil in a large saucepan or soup pot over medium heat. When hot, toss in the carrots, celery, onion, garlic, bay leaves and thyme. Sauté the vegetables, stirring occasionally, until they are softened, about 8 to 10 minutes. Add the black-eyed peas, a reserved cup of their cooking liquid, and the vegetable stock. Bring to a boil, then lower the heat to moderately low and simmer for 20 minutes, covered. Stir in the greens, cover again, and continue to simmer for another 10 minutes or until the greens have turned dark in colour and are just wilted. Finally, stir in the lemon juice, salt, paprika and cayenne. Bring up the temperature slightly and simmer for just a couple of minutes more to let the flavors mingle. Discard the bay leaves, season with black peper, and serve hot as part of any lunch or dinner. Makes 6 to 8 servings

Spinach and Omelette Curry

This green spinach curry with omelette pieces is a very healthy side dish for almost any Indian meal, or a tasty and nutritious lunch when served on a bed of rice or even by itself. The spinach tempers the spices just enough that the curry is warming and comforting, instead of overwhelming the palette.

Spinach and Omelette Curry

Recipe by Lisa Turner Cuisine: Indian Published on January 21, 2008 Gently spiced, warming and comforting green spinach curry with pieces of seasoned fried egg — a healthy and delicious side dish or light lunch, or even an attractive and unique breakfast Print this recipe Eggs: 1 tablespoon butter 6 large eggs 1 teaspoon garam masala 1/2 teaspoon sea salt Curry: 1 bunch fresh spinach, trimmed and chopped 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced or crushed 1-inch piece fresh ginger, minced or grated 3 fresh green chilies, seeded and minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 2 large tomatoes, chopped 1 teaspoon sea salt, or to taste Instructions: Heat the butter for the eggs in a frying pan over medium heat. Beat the eggs together with the garam masala and salt and pour into the frying pan when the butter is melted. Gently stir with a wooden spoon for a few moments, then let the eggs sit for 3 to 4 minutes or until the bottom is set. Flip the eggs and fry for another 2 to 3 minutes on the other side or until the eggs are set throughout. Remove from the pan, and cut into 1/2-inch to 1-inch pieces. Set aside. Meanwhile, heat some water over medium heat in a medium saucepan and add the spinach. Simmer until the spinach is slightly wilted. Drain off the excess liquid and set aside. Heat the olive oil in a medium saucepan over medium heat. When hot, toss in the onions, garlic, ginger, chilies, cumin, coriander and cayenne. Stir for 5 minutes or until the onions are soft. Stir in the tomatoes and continue to cook for 10 minutes or until the tomatoes are reduced. Add the spinach, turn down the heat slightly, and let simmer for 3 to 4 minutes. Before serving, add the salt and taste for seasoning. Stir in the egg pieces and simmer for another couple of minutes to let them warm. Serve on a bed of fresh cooked rice or by itself in a bowl. Makes 3 to 4 servings

Oat-Mango Smoothie with Blackberries

If you're ever looking for a super-quick, healthy and delicious pick-me-up for breakfast — or any other time of the day, for that matter — oat and fruit smoothies are the way to go, as my good friend Holler from Tinned Tomatoes has discovered. The mild flavor of oats provides just a hint of nuttiness without overcoming the tang of yogurt and the sweetness of fruit that makes these drinks so appealing, while providing an especially good source of B vitamins, calcium, iron, magnesium, phosphorus, potassium, protein, and soluble fat and fibre. Together with the vitamins from mangoes and blackberries, notably C, B6, B9 and A, and the easily digestible milk protein in fermented yogurt, what's not good about this smoothie?

Like other glutinous grains, oats must be fermented themselves to make their proteins digestible and available for absorption. For my smoothies, I use the yogurt with its whey content to soak and ferment the oats in a variation of the muesli technique. While some may find the idea of leaving yogurt overnight at room temperature unappealing, it is perfectly safe since the broken-down lactic acid in yogurt prevents harmful bacterial culturation, and it really brings out the natural tangy flavour of yogurt besides.

Oat-Mango Smoothie with Blackberries

Recipe by Lisa Turner Adapted from Tinned Tomatoes Published on January 20, 2008 Wholesome, refreshing and delicious breakfast or snack smoothie made with oats, yogurt, mango and blackberries with a gentle hint of cardamom, sweetened with a small amount of honey Print this recipe Ingredients: 3/4 cup rolled or steel-cut oats 1 1/2 cups whole-fat yogurt 1 medium red mango, peeled and chopped 1/4 pint blackberries 2/3 cup water 2 tablespoons honey pinch of ground cardamom 4 ice cubes Instructions: Stir the yogurt into the oats and let soak overnight at room temperature in a covered non-plastic bowl. In the morning, blend the soaked oats together with all the other ingredients in a blender until smooth and frothy. Serve with breakfast or as a snack. Makes 4 large servings

Tempeh-Miso Breakfast Patties

Like many others, turning to a vegetarian diet for me meant, among other things, looking to take advantage of the apparent protein benefits of soy in products like tofu to replace proteins from meat consumption and provide a handy substitute for meats in familiar recipes. Fortunately it wasn't long before I learned that the benefits of soy have been greatly exaggerated by soy marketers looking to reap windfalls from a very cheap crop. Soybeans are in fact probably the most indigestible of all legumes, which means their proteins are not easily accessible without long and thorough natural fermentation — a process that is completely ignored in most modern soy production methods. The very high content of enzyme inhibitors and phytic acids in soybeans actually block the absorption of essential minerals and cause potential intestinal problems — most soy products, including tofu and bean curds, are made with a process called precipitation instead of fermentation. This process removes only some of the inhibitors and hardly any of the phytates, and denatures the proteins that are supposed to be of benefit in the first place. Moreover, even when fermentation is applied, modern hygienic standards actually inhibit the growth of beneficial cultures that would otherwise remove those enzyme inhibitors and phytates.

As a rule, then, processed soy products should be avoided for the most part to prevent even more demands on the body to acquire proteins and minerals. The exception to the rule is in just a few products, like miso, tamari sauce and tempeh that are made through the process of fermentation — and even then only when produced by reputable companies that don't use fast or cheap end-arounds to expedite the process. Tempeh, for example, is a very malleable food of which I like to take advantage from time to time not only for its protein but for its ease of use and versatility. A traditional Indonesian food made by fermenting partially cooked soybeans with a Rhizopus fungal culture that binds the beans into firm, chewy cakes, it has a nice nutty flavor on its own, but also absorbs and adapts to almost any flavors you would like to add to it. But please make sure to find tempeh that's been properly fermented with the necessary fungal culture — as always, I can recommend to my Ontario readers at least the tempeh products from the Noble Bean.

(For more information on soy, see The Ploy of Soy by Sally Fallon.)

I like to make these extraordinarily easy and tasty tempeh patties for a simple and filling breakfast with scrambled eggs and toast — almost like I might use breakfast sausages if I weren't a vegetarian. But they can also be used as burgers for summer picnics and barbecues, and can be prepared ahead of time and frozen by separating each shaped and uncooked patty with wax paper and storing in a freezer bag.

Tempeh-Miso Breakfast Patties

Recipe by Lisa Turner Published on January 18, 2008 Easy, nourishing and delicious vegetarian breakfast "sausage" patties made with tempeh and miso Print this recipe Ingredients: 12 oz (340 g) tempeh 2 tablespoons miso 2 tablespoons whole wheat flour 1 tablespoon ketchup or tomato paste 1 tablespoon olive oil 1/4 cup water 1 clove garlic, crushed 1/4 teaspoon paprika 1/4 teaspoon dried sage 1/4 teaspoon dried marjoram 1/8 teaspoon cayenne olive oil for frying Instructions: Steam the tempeh over simmering water or in a steamer for 15 minutes. Mash thoroughly in a large bowl with a potato masher, and then combine with all the other ingredients. Heat 1/8-inch of olive oil in a large frying pan. In the meantime, shape the tempeh and miso mixture into flat, round patties by pressing firmly. If the mixture is a little too moist, add more flour, and if too dry, add more oil or water. When the pan is hot, fry the patties on each side until well browned, about 5 minutes per side. Drain on paper towel and serve hot or warm. Makes 8 two-and-a-half inch burger-sized patties