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Thursday, August 27, 2020

My Legume Love Affair #105 roundup

It changed into my flip to host MLLA for March. This month I best have a short roundup to exhibit, however the recipes are all really worth thinking about. I'm always seeking out guest hosts, so please do ship me a message if you would like to host. I've spots for this yr open. Thanks to anyone who participated this time around.

Fennel Chickpea Curry

Fennel and Chickpea Curry

submitted through The VegHog. Chickpeas star right here with onion, garlic, chilies, pink carrots, fennel, garam masala, turmeric and coconut cream. Serve with rice and you have a nourishing and entire vegetarian meal.

Miso Baked Beans

Slow Cooker Miso Molasses Baked Beans

from Janet of The Taste Space. I've a weakness for baked beans and these ones are made in a gradual cooker and feature military beans, miso, molasses, cider vinegar, tamari, mustard, garlic, ginger and paprika. Serve with some toast or in case you please Jamaican patties, roasted candy potato and a Chinese candy and sour sauce and you are in for a exceptional meal.

Black Kale and Chickpea Pot Pies

Black Kale and Chickpea Pot Pies

from Shaheen of Allotment 2 Kitchen. Another issue I have been craving is pot pie. This superb creation all wrapped up in puff pastry is made up of onion, garlic, celery, carrots, black kale, chestnut mushrooms and chickpeas. Bake and experience.

Chickpea Flour Fudge

Creamy Chickpea Flour Peanut Butter Maple Fudge

is my contribution this time round. It's vegan and is made with chickpea flour, peanut butter, coconut butter and oil, maple syrup, some coconut sugar, cardamon, vanilla and toasted sesame seeds. I without a doubt assume this is the nice fudge I actually have ever made.

Ali of Fix Me a Little Lunch is web hosting for April. Do check her publish to join inside the fun.

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