Goat Cheese Biscuits

I'm certain one of the motives I am not vegan is creamy goat cheese, and oh yes, paneer cheese too. I adore buttery biscuits with cheese inside the blend. Surely an indulgence, every now and then comforting biscuits are in order. Darkness has engulfed the town I live in, as normal. My oven shines regardless of all of it.

More biscuits please:

Cheddar Dijon Biscuits

Buttermilk Cheddar Biscuits

Whole Wheat Buttermilk Biscuits

Skinny Masala Biscuits

On the top of the studying stack: the newspaper

Audio Accompaniment: silence

My Legume Love Affair - #79

I am here with 79th version of My Legume Love Affair, albeit a piece overdue. As many readers will recognise, this event has been going robust due to the fact that 2008. Started by way of lovable Susan of The Well Seasoned Cook, I have now been the administrator of this event considering that 2013. This month I turned into the host. Thanks to every person who took the time to proportion a recipe and continued thanks to all the other bloggers that assist to make this monthly event a success. In my opinion, you could by no means get sufficient thoughts for legumes. They are in particular a staple for vegetarians. So onto the entries.

Kuthiraivaali Kali

from Priya of Enveetu Kitchen. Priya says she normally makes this kali with moong dal and rice, however this time she used millet instead of the rice. This candy dessert is definitely a dish to celebrate with.

Beetroot Salad with Freekeh, Quinoa and Kidney Beans

courtesy of Sarah of Maison Cupcake. I've yet to try freekeh, but I just recognise I would enjoy it, specifically when mixed with kidney beans, quinoa, beets, cabbage and haloumi.

Creamy Goan Black-Eyed Pea Curry

from lovely Siri of Cooking with Siri. Black eyed peas move oh so properly with coconut milk, spices and tomatoes. I make a totally comparable version of this dish and it never fails to disappoint.

Roast Beetroot and Chickpeas with a Ginger Dressing

submitted by way of Jen of Chardonnay and Samphire. Beets are a favorite of mine, as are chickpeas, and right here they come together in a pleasing ginger dressing.

Drumstick Sambar with Seared Eggplant

is my contribution this month. Drumstick is a incredibly new vegetable to me, however I love it so, particularly in sambars with some seared eggplant to embellish this nourishing dish also proposing toor dal and tamarind to make quite a nourishing and gratifying meal.

Yellow Moong Dal and Spinach Curry

from Janet of The Taste Space. Moong dal with pleasant spices, tomatoes and vegetables is some thing not to be resisted. Comfort in a bowl for positive and simply the type of dish to warm us up throughout these bloodless days.

Dalia Chole Pulav - Broken Wheat Chickpeas Pulav

kindly submitted by Linsy of Home Cook Food. Wanting to provide you with some thing new, this pleasant chickpea dish with broken wheat, tomato and chole masala and lots of other warming spices become just right, mainly while blended with a tomato onion salad.

Moong Dal Khichdi

from Rosh of Chef Al Dente. What's now not to love approximately this mixture of moong dal, onion, tomato and heavenly spices? One pot food consisting of this aren't simplest clean to make but are especially enjoyable and nourishing.

Chocolate Habenero Black Turtle Bean Chilli

from Shaheen of Allotment2Kitchen. This exciting one pot meal incorporates chocolate, habanero chilies, dried chilies, plenty of spice, some herbs, iciness vegetables, tomatoes and sweet corn similarly to the turtle beans. This is surely a wintry weather hotter.

Chickpea Minestrone

courtesy of Supriya of Queen of my Kitchen. Another winter hotter, featuring my favourite legume, in conjunction with pasta, vegetables, tomatoes and plenty of delightful herbs.

Masoor Tonak - Whole Brown Lentils

submitted through Raksha of Raksha's Kitchen. This Goan recipe with brown lentils, coconut, tamarind, potato and lovable spicing is virtually one which should be a staple in our kitchens.

Vegan Quiche with Tofu and Besan

submitted from Johanna of Green Gourmet Giraffe. If you are not keen on eggs however need a stunning quiche with lots of vegetables entire with tofu and besan, than that is the recipe for you. Complex and pleasurable, no eggs or dairy are wished in any respect.

Barley Veggie Rainbow Salad

from Manpreet of Healthy Eats for All. This lovable salad presenting black eyed peas, barley and greens is a powerhouse of nutrients and all you would need for a balanced and satisfying meal.

Dal Makhani

from Sadhna of Herbs, Spices and Tradition. This entire black lentil curry is a classic North Indian dish with fragrant spicing and lots of protein. It is surely a fave to make in my kitchen and one in every of my husband's favorites.

Millet Peas Upma

submitted by Kp Ks of Myriad Musings. I've constantly said that millet is a grain that should appear on our tables greater regularly, and right here it shines with peas, coconut, break up dal and spices. Easy and truly an exciting meal.

Green Soup

from Kalinda of Wheat-Free, Meat-Free. Soup is always a super manner to consume your greens and here we have mung beans, green pepper, endive and cute spices and herbs. Another dish that is right for the iciness months.

Paruppu Poli

submitted by Preeti of Write Food. I've a weakness for savory Indian flat breads and this one with channa dal, a few sugar, saffron and cardamon could make sure to thrill my palate.

And this concludes the MLLA January roundup for 2015. Shaheen is kindly web hosting for February. Be positive to ship in your favorite legume recipe for the month. Details are right here.

Red Lentil, Chickpea and Millet Patties

We vegetarians don't need to give up on some classics from the meat eating days. For example, burgers. As an opportunity, do not forget the ever popular vegetable and bean burgers. I assume part of their reputation is because they are a quick strategy to feed a guest who's a vegetarian if you are not sure what to serve. In addition, many vegetarians enjoyed burgers earlier than giving up meat. I bear in mind consuming veggie burgers, the store-bought variety, quickly when I gave up meat. Partly that changed into because I became handiest simply starting to discover the rich culinary alternatives available, and veggie patties have been smooth, even though they did not surely taste all the amazing some of the time.

Once I began cooking greater and studying about global cuisines, veggie burgers were not at the menu all that a great deal. Even once I dine out, over time eating places have developed a much wider range of offerings for vegetarians, so I normally pick out something else.

However, every so often there is nothing pretty like a burger, especially whilst they may be packed full of protein and taste like those spiced up patties. There's nothing bland or uninteresting approximately those. And honestly vast, as lentils, chickpeas and millet are the shining stars. They honestly are a entire meal, even without bread.

A new favourite, these burgers might please even your maximum carnivorous friends.

It may appear to be an extended list of substances and instructions, but virtually they may be easy to make up, even if a bit time-eating. I boiled my grain and legumes the day earlier than, and fried up my veggies and spices. Stored covered inside the refrigerator overnight, all I had to do when I desired to make dinner became to feature the remaining elements, form into patties and bake for approximately 20 mins.

I did not in reality construct a burger with them even though. I served them on home made complete wheat candy potato flatbreads with salsa and chunks of avocado on the facet. Feel free to serve them with burger buns together with your preferred condiments. The patties preserve together nicely with an almost succulent texture, so that they could paintings well served like that.

Other patties to experience from Lisa's Vegetarian Kitchen:

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

Quinoa Goat Cheese and Parmesan Cakes

Chickpea Pumpkin Burgers

Chickpea Quinoa Vegetable Burgers

Eggplant in a Tahini Mustard Sauce

Eggplant has recently come to be an treasured thing of my food, mainly once they feature in a curry. Though eggplant would not have plenty of flavor on its own, it is a brilliant vegetable that no longer handiest provides texture but soaks up all the goodness of the seasonings present inside the dish it stars in.

I additionally occur to be a mustard fan, and I became straight away enchanted after I got here throughout this idea for an eggplant side from Soma. As typical, I even have adapted matters to my personal alternatives, however the nod goes to Soma however.

The tahini right here tempers the mustard somewhat, but the mustard is the trending taste here, with succulent slices of cooked eggplant.

Other eggplant creations from Lisa's Vegetarian Kitchen:

Eggplant Quinoa Bites with Pesto

Baked Eggplant Stuffed with Curried Vegetables

Stuffed Eggplant Poriyal

Drumstick Sambar with Seared Eggplant

On the pinnacle of the reading stack: the newspaper

Audio Accompaniment: Marsen Jules

Gluten-Free Applesauce Raisin Muffins

I tend to devour small quantities all through the day instead of massive food, so it's essential for me to have quick solutions for breakfast and snacks. Muffins are usually perfect to have accessible, particularly while they may be full of protein and fiber like those cinnamon applesauce truffles with plump raisins. Eggless and made with chickpea flour, the cakes are appropriate for those following gluten-unfastened and vegan diets. Not that you have to be both vegan nor gluten-free to revel in one or two. I ought to hardly ever wait for them to chill before I started out to nibble. A little denser than desserts made with gluten flours, they may be however soft and moist, with a piece of chewiness from the raisins and a barely crisp outside. Filling and pleasant if the urge to overindulge is resisted. My husband had two as a part of his breakfast.

More gluten-loose cakes to attempt from Lisa's Kitchen:

Rice Muffins

Gingerbread Muffins

Quinoa Flour Muffins with Roasted Red Peppers and Goat Cheese

South Indian-Style Quinoa with Potato, Pumpkin and Tamarind

I've been ingesting quinoa longer than maximum people I recognize knew how to pronounce it. Now that it is brand new, it's greater costly, but I nevertheless enjoy eating and sharing thoughts for it. It certainly is sort of the appropriate grain for each taste and nutrients.

And while quinoa isn't a staple of south Indian cooking, it is no motive not to pair its mild nutty taste with the hot and tangy tamarind, coconut and spice flavors of the area. I will try nearly whatever with south Indian substances, for that count! This dish combines quinoa, pumpkin, potato and peas with a number of the conventional south Indian flavors in addition to a few now not-so-traditional elements for a wealthy, hearty, zesty and flavorful aspect dish that nourishes no longer only the body but delights the soul.

Other quinoa recipes to try from Lisa's Vegetarian Kitchen:

Quinoa Soup with Corn

Minted Tamari Quinoa and Cauliflower with Pine Nuts

Quinoa Dolmadakia (Stuffed Grape Leaves)

Quinoa Stuffed Tomatoes

Quinoa Blueberry Bites

These little bites are basically a muffin. As they're gluten-loose, dairy-free and contain cooked quinoa and rice flour, they do not upward push as lots as the truffles which might be typically baked in my kitchen. But it is not a terrible element. They honestly are packed full of goodness and herbal sweetness. And moist. Enjoy them quickly after they come out of the oven for that soften-in-your-mouth revel in, when the blueberries are nevertheless warm. The applesauce also makes a bolder taste whilst they're clean.

More little bites from Lisa's Kitchen you are certain to enjoy:

Lime Biscuit Thins

Indian-Style Poppy Seed Wafers

Classic Blueberry Muffins

Cornmeal Honey Muffins