Classic Tamarind Chutney

Why buy keep-sold chutneys and sauces whilst it is so smooth to make your personal? As I experience Indian savories, that commonly approach that once I make them, I additionally make an accompaniment for them. Sweet tamarind chutney is one in all my favorites and I've made several versions of it inside the past. This one is easy, tart and warm, and smooth to make, and I made it to go together with baked samosas (that recipe is coming soon). All you need to do is soak the tamarind for some time and then lightly simmer with a few different ingredients till it thickens up. It continues properly in the fridge for at least every week in a blanketed field.

Other chutneys and sauces to strive from Lisa's Vegetarian Kitchen:

Spicy Tomato Chutney

Green Mango Coconut Chutney

Roasted Toor Dal & Coconut Chutney

Hot Green Chili Sauce

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Olive Oil Almond Cake

Sometimes the maximum elegant desserts are the very best ones. Take this cake for example. An best accompaniment for tea or espresso if you please, almonds are the shining aspect here, in conjunction with olive oil and a chunk of citrusy burst from freshly grated orange zest. It's now not too candy, and that's a bonus as the alternative flavors shine due to the fact they are not drowned in sugar. Moist inner, with a slightly crusted outside, each and each chunk is to be savored.

I adapted this recipe ever so slightly from a The Holiday Kosher Baker by Paula Shoyer, a cookbook I recently received for possible review here, and as soon as I started browsing through each lovely page, I knew this was the right recipe for a savory girl like me. In fact, I've made it twice already.

The e-book sat on my coffee desk for a while earlier than I were given a chance to have an excellent appearance, but even the cover image had me yearning some thing sweet. It's a fantastic choice of traditional and contemporary holiday desserts. And you do not must be Jewish to revel in all the services among the covers. For that count number, it doesn't belong for your coffee desk, however to your kitchen to encourage you to get baking.

Throughout the ebook, recipes are furnished for full-size Jewish holidays, inclusive of more than forty five recipes for Passover. Varying in complexity, complete with lovely photographs a good way to have you craving dessert too, the reader is likewise treated to informative pointers on the way to get your cakes to turn out just proper. Gluten-free, vegan and nut-free cakes are also served up. Cakes, cookies, pastries, cakes, breads or even breakfast thoughts are lovingly shared. Novice bakers and inspiring specialists alike will locate everything they want right here to create lovely recipes which might be positive to thrill your palate and galvanize your guests.

Now that summer is nearing an end, there are plenty of holidays on the horizon that are usually accompanied by desserts and treats. I'm delighted to offer my readers a chance to win a copy of this beautiful book. All you need to do is leave a comment here on this post by the end of September 30th, 2015 and please add your email address if one is not already associated with your profile. This contest is open only to readers in the US and Canada. I will randomly choose a winner after that date and a copy will be shipped out to the lucky winner. This contest is now closed.

Note: I received a copy of this book for possible review on my blog. The opinions expressed here are my own.

Other cakes to enjoy from Lisa's Kitchen:

Chocolate Chili Cake

Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze

Guinness Gingerbread Cake

Sour Cream Blueberry Cake

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Quinoa Potato Patties

I've been cooking my way through one of my new favorite cookbooks. Vegan Richa's Indian Kitchen is a creative twist on traditional Indian recipes designed for the home cook. It's beautiful to browse through, with plenty of mouthwatering photos and ideas for little bites and meals, breakfast, sides, vegetable and legume curries, mains, flat breads, accompaniments and even desserts. There are easy recipes for those days when you don't want to fuss too much and other slightly more complicated ideas for those days when you have more time to hang out in the kitchen. All of the recipes are easy to follow and beautifully presented. For those new to Indian cooking, this is a great introduction with lots of useful information regarding the fundamentals of Indian cuisine. Your taste buds will thank you.

One of the earliest recipes I bookmarked to strive is this one proper right here, with a few adaptations. I adore little bites and when I saw that quinoa changed into made into patties with potatoes with Indian spicing, I changed into sold. Somewhat spicy, with a nutty taste from the quinoa in addition to the potato, these easy patties have crisp golden-brown crust and a soft delicious interior. They're a well ideal aspect to pair with tomato-based curries or simply as light meal on their personal with some chutney or sauces. Tamarind chutney changed into my choice and it brought a cute tangy chew to the patties.

Note: The reviews expressed here regarding Richa's ebook are my personal. I purchased a duplicate because I follow her blog and feel in love with the book right away.

Other Indian savories to enjoy from Lisa's Vegetarian Kitchen:

Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

Spicy Baked Chickpea Koftas

Savory Chana Dal Fritters with Tomatoes and Spices

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Quinoa with Almonds and Mixed Vegetables

Quinoa is a really perfect meal accompaniment simply on its own or with a little seasoning, simply as rice is. And much like rice, the nutty flavor of quinoa is simple to dress up to take the grain enjoy to an entire new level. It's a scrumptious and simple vehicle for incorporating vegetables into your meal, consisting of on this colourful, nourishing and filling tackle an Indian pilaf.

Quinoa is manifestly no longer a conventional Indian grain, however it cooks up simply as quickly and easily as the greater customary white rice and takes on Indian spices just as properly too. Plenty of sparkling vegetables are loaded into this Indian-inspired quinoa dish in addition to a few almond meal and fried sliced almonds for additonal flavor and crunch texture. It's as exact because it appears, if no longer even better. Each chunk is a flavor enjoy.

Frying the potatoes before tossing them into the dish prevents them for going mushy.

Other quinoa dishes to revel in from Lisa's Vegetarian Kitchen:

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes

Millet-Quinoa Hash with Peppers and Zucchini on Saut?Ed Greens

Quinoa with Sun-Dried Tomatoes and Corn

On the top of the reading stack: The Essential Ayurvedic Cookbook: 200 Recipes for Wellness

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Mushroom Tikka Masala

One of my favourite components, I scarcely like to go a week with out eating mushrooms and will often incorporate them into rice or dishes that do not basically name for them. But from time to time I like to make a dish wherein the mushrooms shine because the starring factor. That and my regular desire for Indian food way plenty of mushroom curries being served at my table.

This time I marinated complete gentle button mushrooms in a thick and zesty Indian yogurt and spice "tikka" or marinade. As if these would not be suitable enough via themselves, I simmered them gently in an first rate clean Indian-spiced tomato and cashew gravy. Using the mushrooms whole and most effective lightly simmering them in the gravy continues them plump and meaty for enjoying them as a whole incredible mushroom chew with each forkful. Served with a few simple saffron rice, this mushroom curry made an relatively colorful and delicious meal.

Don't permit the instead lengthy listing of ingredients intimidate you. It's now not a complex dish to make.

I'm sharing this with Jacqueline's weekly Meat Free Mondays event.

Other mushroom dishes from Lisa's Kitchen you are positive to revel in:

Mushroom Curry Simmered in a Fenugreek Cream Sauce with Green Peas

Paneer Mushroom Masala

Mushroom Egg Masala

Kashmiri Chickpeas with Mushrooms

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My Legume Love Affair #88 - October 2015

I'm thrilled all over again to be hosting My Legume Love Affair, an extended walking event celebrating all of the goodness of legumes. We are at edition #88 and I hope fellow bloggers will post a recipe this month. This occasion was began via my pricey and loving pal Susan of The Well Seasoned Cook and in the end exceeded along to me to administer. A unique thanks to the ones who have hosted and contributed their creativity and talent over the years.

Legumes are an critical source of protein, particularly for those following vegetarian or vegan diets. In my kitchen, it's far uncommon a day goes via with out legumes playing an vital function.

To percentage within the legume love affair, all you want to do is:

Prepare a legume-centric dish. Link again to this declaration, my weblog and additionally Susan's blog, as she is the original founder of the occasion. Share your introduction the usage of the linky tool at the quit of this publish with the aid of the give up of the month. Use of the adorable logo, designed by means of Susan, is non-compulsory, however preferred.

I own and operate a vegetarian blog, so handiest vegetarian recipes will be popular. That consists of recipes freed from meat, fowl and seafood. Please most effective one submission in step with month, in keeping with blogger. Recipes out of your documents can be frequent if reposted and up to date.

For your dish to be included in the roundup, it have to include greater than only a few tablespoons of legumes. The mild exception to this are legumes which includes fenugreek or tamarind that normally are used in smaller quantities. Fresh or dried beans, lentils, pulses, and the every now and then safe to eat pods that include these seeds, and by-product products including tofu or besan, at the side of fenugreek, carob, and peanuts are all suited. The opportunities are limitless. Please just make certain that your shining element is in truth a member of the legume own family. All sorts of cuisines and publications are welcome, which means appetizers, sides, mains and cakes are all perfect so long as the potent legume is the important thing factor.

Thanks earlier for your participation and proposal. I am searching out visitor hosts for 2016. Send me an email at legume.Lisa AT gmail DOT com or go away a touch upon this post in case you would love to host.

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Urad Dal Tomato Soup

A longtime preferred soup of mine that I regularly make after I don't want to fuss and need something warming and clean to digest, this attractive and lightly spiced ural dal and tomato soup is usually really worth some other percentage. And any other flavor too. Creamy slight urad dal combines so properly with tangy tomatoes, hot peppers, ginger and cumin. I took gain of a surplus of cherry tomatoes from our lawn for an additional boost of taste and goodness in addition to a crimson bell pepper too for a few extra aptitude. Sometimes simplicity is exactly what the body desires. This easy-to-make recipe simply would possibly turn out to be a staple to your kitchen too.

Serve with a rice dish, together with yellow lemon rice with fried cashews or cracked black pepper rice for a simple however complete and satisfying meal.

Note: Ural dal may be determined at Indian and Asian grocers. Though urad dal has a unique creamy flavor, pink lentils may be used alternatively.

Other soups to enjoy from Lisa's Vegetarian Kitchen:

Fennel-Flavored Urad Dal Soup (Sada Urad Dal)

Black-Eyed Peas in an Indian Curried Soup

Cranberry Wild Rice Soup

Curried Indian Vegetable Soup

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Millet and Brown Rice Patties with Tahini and Tamari

Sometimes the very best dishes are the most pleasant, mainly while you are pressed for time however don't desire to sacrifice taste or nutrients. Take those deliciously nutty baked millet and brown rice patties with creamy tahini and salty tamari sauce. With hardly any elements at all, they need little adornment to meet the palate and urge for food. I've usually maintained that millet is an below-favored grain, and there is no reason for that. It's always a staple in my pantry, along side the greater popular grains together with rice, quinoa and oats.

Notes: I could not advocate the usage of soy sauce in location of the tamari in this recipe. Tamari normally consists of little or no grains and is much less salty than soy sauce. Usually made as a byproduct of miso paste, it is thicker and richer than maximum soy sauce with much less of a harsh chew. Depending at the brand of soy sauce you could have to your kitchen, it may not also be fermented and on occasion consists of corn syrup and preservatives. Once you have got tried tamari sauce, there may be no going back after experiencing its more diffused essence.

These do no longer ought to be baked, as they make a pleasing and nourishing grain facet simply as is. If you've got the time though, baking them provides a pleasant outer crunchy layer and brings out the herbal nuttiness of the grains. I served them with refried beans and they might also move well with a facet salad. Because of the protein in the grains and tahini, they could additionally make a pleasant and balanced light meal at the side of a few thick tomato sauce or salsa.

Other millet recipes to enjoy from Lisa's Kitchen:

Indian-Style Millet with Browned Onions and Green Beans

Northeast African Millet Patties

Millet and Chickpea Flour Cr?Pes with Spinach

Red Lentil, Chickpea and Millet Patties

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Spiced Teff Cakes with Sun-Dried Tomatoes

With my latest forays into Ethiopian cooking, I've emerge as involved again in revisiting teff for the first time in lots of years.

Teff has been the staple grain of Ethiopian cooking for thousands of years but is relatively unknown to the rest of the world except through the sourdoughed teff flour flat bread called "injera" that is served in every Ethiopian restaurant. But it is available in larger grocers and in health food stores from brands such as Bob's Red Mill. And its obscurity certainly doesn't hide its unique qualities. So very tiny that its name actually translates as "lost", it has a rich brown color and a much more robust earthy and nutty flavor than any other grain. And it's a nutritional gluten-free powerhouse of protein, calcium, iron and fiber.

Teff has a thick, chewy and gritty polenta-like consistency while cooked up and makes for a exclusive ? And wholesome ? Breakfast porridge. But on the dinner table, its strong flavor makes it less a platform for seasonings and vegetables than other grains and greater of the starring flavor. So teff is a really perfect vehicle for making savory desserts like the sort I like a lot. Combined with Ethiopian spices, chilies, sun-dried tomatoes and a uncooked cashew paste, this thick cooked grain molds into burger-size patties that can be baked or fried for a bold tasting side dish that could just flip out as a substitute to hog the spotlight on your dinner desk.

Other patties and burgers to experience from Lisa's Vegetarian Kitchen:

Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

Sweet Potato and Chickpea Patties with Avocado and Tomato Salsa

Chickpea Patties Smothered in Vegetable Gravy

Nigerian Black-Eyed Pea Patties with Pilipili Sauce

On the top of the studying stack: The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day

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Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Much like famous Italian baked pasta dishes including cannelloni or lasagna, this vegan Mexican baked tortilla dish is splendidly rich despite the whole absence of meat and dairy. There is handiest one disadvantage to this meal ? It is so absurdly delicious and wholesome that it affords a mission to the cook to give you some thing that has as plenty aptitude and finesse for the next dinner. Thankfully there have been leftovers.

Honestly, these need to be the best enchiladas I actually have ever made and enjoyed. If you fancy meat or cheesy dishes, you might not omit either right here despite the fact that these are absolutely vegan. And pretty filling too. A spiced filling of black beans, sweet potato, brown rice, spinach and black olives are wrapped in corn tortillas and baked in a thick, wealthy and zesty homemade tomato sauce. Topped with a colorful creamy avocado and cilantro cream sauce with sparkling lime juice this is drizzled on just earlier than serving, that is a whole meal. Everything you want to nourish is protected and these enchiladas are an excellent choice in case you appear to be pleasing guests.

The enchilada sauce can be made the day before and the sweet potato roasted ahead of time as properly in order that the whole lot comes together readily while it is time to prepare dinner.

Other Mexican-fashion dishes to revel in from Lisa's Vegetarian Kitchen:

Cornmeal-Crusted Kidney Bean and Black Bean Chili

Refried Beans with Pumpkin

Mexican-Style Mung Bean Tostadas

Pinto Bean and Avocado Burritos

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Essentially Raw Pumpkin Bites

Every autumn whilst pumpkins are in season, I ensure to make some journeys to buy some small pie pumpkins and roast them so I even have pumpkin pur?E all yr long. I preserve 1 cup quantities inside the freezer in small sealed bags that I can genuinely thaw before I need to use pur?E in a recipe. The small pie pumpkins have a sweeter flavor and keep less moisture than huge pumpkins which can be sincerely more for decorative functions around Halloween than for cooking or baking. And recollect to reap those pumpkin seeds ? When roasted they are a remarkable salty but wholesome treat.

And as regards to treats, as pumpkin occurs to be in abundance, a truthful amount of it is used in my kitchen even earlier than freezing it. Healthy treats containing nuts and dried fruit are pretty a great deal a staple in my kitchen and here I've topped a chocolaty base of evidently candy dates and prunes with a topping of protein rich cashews, pumpkin pur?E, a small amount of maple syrup and aromatic spicing. These squares are exceedingly reminiscent of a layer cake or an upside down cheesecake because the top layer has the crunch while the lowest layer is moister with that melt-in-your-mouth detail. No baking is required both, simply a piece of endurance with the meals processor.

Other vegan treats to strive from Lisa's Kitchen:

Raw Peanut Butter Chocolate Nut Squares

Raw Peanut Butter Cocoa Maple Squares

Mini Tahini Cups with a Creamy Coffee Date Filling

No-Bake Coconut Oil Fudge

On the top of the reading stack: The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day

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Baked Mini Vegetable Chickpea Samosas

I've added many diners to Indian food and I've usually observed that one of the nice approaches to initiate those surprising with Indian cuisine is to provide up some appetizers.

Of all Indian appetizers, samosas are possibly the most popular. Fried savory pastries stuffed with a spicy vegetable filling, or sometimes a meat filling, samosas may be determined at the menu in every North Indian eating place. A aggregate of potatoes, cauliflower, carrots or green peas is regularly the fave choice for the filling. Typically served as an appetizer in conjunction with coriander or tamarind chutneys, samosas also can make for a great small entr?E.

It's surely been pretty a number of years in view that I've long past to the trouble of making selfmade samosas, but I desired to indulge one in all my frequent cravings for Indian appetizers with a baked version. I admit to enjoying many eating place samosas, however I'm much less willing to want to devour greasy foods than I was once. I'm also much less willing to eat big portions before dinner too, and a number of the eating place samosas are a chunk more samosa than I need before dinner. I'm partial to little bites ? They're a exceptional manner to serve an appetizer without stuffing your diners before the primary entr?E.

So arising with baked mini samosas become just the manner to fulfill both my appetite and my interest in experimenting within the kitchen. I don't forget potatoes and inexperienced peas to be the traditional vegetable ingredients for a samosa stuffing, but I stuffed out this aggregate with a few diced carrot and plump tender chickpeas further to the Indian spices. Served with a conventional eating place-fashion tamarind chutney, those had been a large hit.

These did take some time to make, I admit. The filling is a snap and the dough is simple to work with, however it's a chunk of a fussy method to form the samosas. But the method will become quicker with a little practice, and by means of the cease of the batch the samosa were flying on to the baking sheet. The effort turned into really worth every bite.

Variations on a theme:

Indian-Style Samosa Potpie

Vegetarian Samosa Cakes with Tamarind Chutney

Samosa-Style Stuffed Baked Potatoes

On the pinnacle of the studying stack: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen

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Kidney Bean Pumpkin Chili

When it's miles bloodless outside, there's nothing higher than a spicy chili to warm up and nourish a soul. It also happens to be pumpkin season and I constantly make sure I actually have a few fresh ones available whilst they're available to roast and enjoy. Not best are the seeds a delicious autumn deal with when roasted in the oven, I bag some of the pur?E and freeze it in order that I have a few handy for the the rest of the yr. And I've nonetheless were given a few more small pie length pumpkins ready around for my attention due to the fact sparkling roasted pumpkin is continually tastier than canned pur?E.

Before sending most of the pumpkin pur?E to the freezer for another day, I used some in a pumpkin chili with plump pink kidney beans, succulent mushrooms and tangy tomatoes, all completed off with a piece of lime juice and a dash of balsamic vinegar. Simple, however colourful, warming and hearty, the pumpkin sincerely provides a depth of taste to the chili making it wealthy and scrumptious.

Other chili recipes to enjoy from Lisa's Vegetarian Kitchen:

Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries

Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

Black Bean and Quinoa Chili Casserole

Spicy Portobello Mushroom Chili

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Raw Cocoa Gingerbread Brownies

The reputation of uncooked treats in recent times would not simply owe to the wholesome nourishment supplied through uncooked healthy ingredients or to the simplicity of creating candies without having to prepare dinner. The fact is that uncooked treats are every bit as delicious ? Or even more so ? Than the baked delights we grew up with. It's quite extraordinary what you can do without flour, eggs, milk or a stove or oven.

Take these uncooked cocoa muffins as an example ? So wealthy, fudgy and appealing that no one could ever bet that they didn't come out of a bakery. Or that they're filled with protein and fiber. These no-cook tarts with warming highly spiced undertones of clean ginger and cinnamon topped with a candy maple syrup and nutty pecan smothering of goodness are each bit as decadent tasting as sugar-weighted down treats from a bakery, but without the guilt.

Still they are very rich, and simply one square will suffice most diners even though the urge to eat more than one may be difficult to withstand!

Note: Coconut butter is a easy spread made from the flesh of coconuts, thicker and greater coconut-tasting than coconut oil. You could make it yourself at home if you have the time and endurance, however it's miles readily to be had in natural meals shops and large grocers where you may find it beneath the name of coconut manna.

Other raw treats to experience from Lisa's Kitchen:

Raw Avocado Coconut Nanaimo Bars

Raw Peanut Butter Truffles

Raw Peanut Butter Cocoa Maple Squares

Raw Peanut Butter Fudge

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Khara Bread (Indian Spiced Bakery-Style Bread)

There is not anything quite like the irresistible aroma of sparkling baked bread, particularly for the duration of the chillier months because the kitchen gets all warm and toasty too. For hours, my whole space became packed with the heavenly fragrance from this spiced bread. I may want to hardly ever wait for it to calm down earlier than I become able to slice it and experience. If you are seeking out an urge for food stimulant, you can not do a great deal higher than selfmade bread.

I don't usually make yeast breads. Generally I prefer to make brief breads that require little kneading. At the same time, I even have fond memories of my mother's selfmade white bread that rose to large heights. It turned into a unique childhood deal with. Armed with that reminiscence, and stimulated via a traditional bakery bread from Bangalore, I become curious and ambitious enough to strive my own version. There are a plethora of recipes for this spiced and herbed bread and it took some time for me to draft a recipe. Never having been to India, or fortunate enough to know someone who makes this bread, I ought to best imagine the flavors based totally on my enjoy with Indian delicacies. Usually I am extra a cook dinner than a baker, however I do experience baking and I turned into as much as the venture of patience because yeast breads usually require lots of kneading and resting time.

Considering this bread changed into really devoured in little time at all through my husband and exceptional friend Basil, I could say it turned into a quite successful attempt. With the exception of a few air bubbles close to the pinnacle of the loaf, the texture was tender and chewy with a delightful browned crust. The spices and herbs brought a whole new depth to my enjoy with yeast breads. It's delicious served warm with a pat of butter, however keeps properly for an afternoon or . With just a hint of warmth, the cumin, onion and chilies are well balanced by the herbs.

Other breads you could experience from my kitchen:

Kalamata Olive Bread with Sun-Dried Tomatoes

Irish Soda Bread

Chocolate Quinoa Ricotta Bread

Jalape?O Spoon Bread

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My Legume Love Affair #88 - October 2015

It's my pleasure to once again be hosting MLLA. This is edition #88. Thanks to everyone who took the time to share a legume creation and thanks as always to Susan for starting this event that I have now been administrating since 2013. A special thanks to our guests hosts too for helping us keep this event going for so long and of course to all of the contributors over the years.

Help me to make it to edition #100. I am looking for guest hosts for 2016. Send me an email or leave a comment on this post if you are interested in hosting.

And now onto some mouthwatering recipes. We have 12 delicious creations this time around. Chickpeas were certainly popular this month.

Chana Saag

from Sara of The Green Genie. Chickpeas and spinach shine in this dish along with tamarind for a bit of sourness and coconut nectar for a wee bit of sweetness.

Chickpea Burger

submitted by Divya of Sprinkle Some Salt. Chickpeas are always a favorite and they are great turned into vegetarian patties with some spice. Top with sliced onion and tomato or whatever suits your fancy.

Punjabi Chole, Chana Masala

offered up from Asiya of Yummy Indian Kitchen. Chickpeas certainly are a popular legume and this lovely dish is made in a traditional style and served up with fried poori bread. Yes please.

Green and White Chili Bowl

from Janet of The Taste Space. I'd love to cuddle up with a bowl of this chili on a cold night. Lots of legumes in this zesty and spicy bowl, including cannellini beans and chickpeas. Add some spinach and corn and you are in for a healthy meal.

Falafel with Spelt Flatbread

from Kirsten of Kirsten's Kitchen to Yours. I never can resist falafel and here it's served up with freshly made spelt breads and tahini sauce. Now that's an ideal meal.

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce.

This is my contribution this month and this recipe is a crowd pleaser. Black beans, sweet potato, brown rice, spinach and black olives are wrapped in corn tortillas and baked in a rich homemade tomato sauce and topped with avocado cream sauce.

Creamy Hummus

submitted by Elizabeth of Elizabeth's Kitchen Diary. It's certainly true that you can never have enough recipes for hummus. With some freshly toasted and ground cumin, along with a bit of cayenne, this incredibly creamy hummus likely won't last long.

Aubergine and Borlotti Bean ‘Meat’ Balls

shared by Jen of Chardonnay and Samphire. I adore little bites and these "meatballs" featuring borlotti beans, aubergine and oats served up with a chunky tomato sauce have my mouthwatering.

Suyyam

offered up by KP of Myriad Musings. Chana dal is the shining legume in this mostly traditional deep fried delight with a sweet and spicy filling that was prepared in celebration of Saraswathi Puja. I'm intrigued by these little bites of goodness.

Butternut Squash and Butterbean Soup

shared by Linzi of Lancashire Food. Just the sort of soup to warm your bones on a cold autumn evening, this lovely soup features butterbeans and squash and just a bit of chili for some heat. Use pumpkin if you have some instead of the butternut variety.

Chickpea Flour Rolls (Gujarati Khandvi)

shared by Sadhna of Herbs, Spices and Tradition. I've always wanted to make these elegant chickpea bites that include yogurt and then made into a paste and gently wrapped and filled with chilies, coconut and seeds. The trick for these is to get the cooking time right.

Pumpkin Falafel

submitted by Jagruti of Jagruti's Cooking Odyssey. I never tire of falafel and these healthy roasted ones include pumpkin, heat from chilies and earthy aromatic spices along with chickpeas and fresh herbs. Simply divine.

And that concludes the October 2015 roundup. Sadhna of Herbs, Spices and Tradition is hosting the November 2015 edition - #89. Be sure to visit her site for details and join in the legume fun.

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