Cannellini Bean and Asparagus Salad with Mushrooms

After an uncommonly cool spring, it's miles abruptly blazing warm right here in southwestern Ontario. So this means that salads are so as, each to cool and refresh the palate and to keep away from soaring over a hot range for lengthy intervals of time. This surprising warmness wave additionally takes place to coincide with the start of asparagus season right here, and that occurs to be my husband's favorite vegetable.

Asparagus is delicious on its personal with only a little lemon juice and salt, of route, but it additionally pairs wonderfully with simple flavors as a backdrop ? Assume potatoes, for example. For this salad, gentle cannellini beans serve as the backdrop to a serving of lightly steamed crunchy asparagus tossed in a energetic and creamy lemon, tarragon and grainy mustard dressing. And mushrooms are my weak spot, so I brought them into the mixture. It all comes collectively for a easy but stylish and pleasurable summer time meal, served up with a few crusty bread.

This is my contribution to No Croutons Required. A month-to-month event showcasing vegetarian soups and salads, alternately hosted via Jacqueline of Tinned Tomatoes and myself. It is my flip to host this month.

Other salads to enjoy this summer:

Chickpea Salad with Vegan Mayonnaise

Black Bean Salad with Fresh Mango and a Chaat Masala Dressing

Classic Greek Salad Revisited

Thai Coconut Mango Quinoa Salad

Bisi Bele Bhath (Rice with Lentils and Spices)

This combination of rice, toor dal, vegetables and spices is largely a south Indian version of north Indian kitcheree ? The classic one-pot meal ? With the usage of tamarind, coconut, aromatic spices and a tempering feature of south Indian cooking. The bisi bele spice blend is a alternatively precise and wonderfully fragrant combination of coriander, fenugreek, dried chiles and cinnamon that may be a snap to make up. A fragrant and warming dish with a piece of warmth and a delightful candy and bitter flavor, bisi bele bhath is all you want for a fulfilling and nourishing meal. Throw in some crunchy vegetables and roasted cashews for a nutty taste, bisi bele bhath is a south Indian consolation meals and gentle for gentle tummies.

There are some steps to this recipe however it's totally worth the attempt as you get a entire meal to your effort. The bisi bele masala or spice combo is available commercially at Indian grocers, however grinding your very own blend at home continually provide you with the hottest spice combination experience. I've used carots and inexperienced beans for the greens in this model, but sense free to experiment with other greens together with okra.

Other rice dishes to revel in:

Coconut Rice with Fragrant Seeds and Spices

Indian Lemon Brown Rice

Indian Lentil and Rice Pancakes

Indian Yellow Rice

4 Ingredient Raw Peanut Butter Chocolate Cups

Before I moved faraway from processed sugar and save-bought treats, Reese's peanut butter cups used to be a weakness of mine. Now that I actually have found out more about making healthful treats in my very own kitchen, particularly healthy raw delights, I can still enjoy the flavor of peanut butter and chocolate with out the guilt.

No food processor is required to make those uncooked delights, and satisfactory of all, there are best four components, unless you want to depend a little dash of vanilla and a sprinkle of sea salt as substances. These superb and no longer-too-candy chocolate and peanut butter treats maintain nicely in the freezer for a good few days. They are without a doubt instead filling, making them an excellent protein-packed light breakfast on the run or as a snack each time the yearning hits. I actually have a weak spot for peanut butter, but in case you want, you can use almond or cashew butter alternatively. Using a quality darkish chocolate is fundamental for the recipe. Inferior chocolate just might not do.

Other raw peanut butter treats to experience from Lisa's Kitchen:

Raw Peanut Butter Fudge

Raw Peanut Butter Cocoa Maple Squares

Raw Peanut Butter Truffles

Raw Peanut Butter Chocolate Nut Squares

On the top of the studying stack: Choosing Raw: Making Raw Foods Part of the Way You Eat

Tamarind Broth with Puréed Toor Dal and Spices

A heat wave has once again enveloped Ontario, and that means lighter meals are in order. I've been serving a lot of salads lately, and wanted something fairly light, but different. A craving for Indian creations got me searching for some new ideas.

The first book I flipped through was Raghavan Iyer's 660 Curries , and all of the other books simply sat on the shelf as I knew what I was going to make pretty much right away. Certainly one of the most cherished cookbooks on my shelf and one that I always recommend to friends and family wanting to know more about Indian cooking. Mr. Iyer provides a treasure trove of recipes that always work out perfectly and are easy to adapt to the cook's preferences. Each time I flip through the book, I find more and more ideas to try. The book is not vegetarian, but with 660 recipes, vegetarians will never run out of ideas.

This time I went with an easy sweet and hot tamarind broth cooked with earthy toor dal and spices. This broth makes its presence known with the complexity it imparts to the palate. Thinner than the English version of mulligatawny soups so often found in Indian restaurants in this part of the world — thickened with the addition of vegetables and sometimes meat — this is a classic "pepper and water" soup much closer to traditional south Indian creations that consist mainly of just water, pepper and spices. I added a tomato to the broth for extra tanginess and depth, a small shallot for a bit of sweetness and texture, and hot chilies for some added heat. It's a soothing and comforting soup that, served over fresh cooked white rice or Indian flat breads, makes for one trouble-free summer meal.

Note: Tamarind has a unique taste profile, as it is tart, sweet and sour with robust flavor. You don't need much for the tamarind flavor to come through. If you can't find or don't have tamarind, you can use lime juice sweetened with a bit of coconut sugar. The dish will not be quite as rich in flavor, but good nonetheless.

This is my contribution to My Legume Love Affair, a monthly event featuring the mighty legume. Started by Susan of The Well Seasoned Cook and now administered by me, and kindly hosted this month by Kalyani of Sizzling Tastebuds.

Other dishes featuring tamarind you are sure to enjoy:

Tamarind Potatoes with Spices (Imli Aloo)

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

Chickpeas in a Creamy Coconut Tamarind Gravy

Tamarind and Coconut Pulao Rice

My Legume Love Affair # 96 - June 2016

Once once more I was the host for MLLA for the month of June. Legumes are an crucial supply of protein for vegetarians and vegans alike. A unique thanks to all who took the time to contribute a recipe to inspire other chefs inside the kitchen. Thanks to expensive Susan of The Well Seasoned Cook for starting this occasion that has now been handed over to me. And we couldn't do it without all the visitor hosts that assist out at some point of the year.

I'm nevertheless seeking out guest hosts for 2016 and beyond, so please touch me if you are fascinated. Let us preserve this occasion going robust.

Now it's time to have a examine the mouthwatering creations acquired this month.

Masala Dosa

from Yummy Indian Kitchen. This high-quality South Indian Dosa is stuffed with a potato masala filling and served with chutney and / sambar. Just my type of meal.

Lauki Chana Dal adorable dish presenting bottle gourd and chana dal consists of some of my preferred spices. Easy to prepare and a complete meal while served with rice.

is my contribution this month. This tangy salad is right for summer season and functions not best buttery smooth chickpeas, however olives, tomatoes and a few homemade Za'atar.

is my contribution this month. This tangy salad is right for summer season and functions not best buttery smooth chickpeas, however olives, tomatoes and a few homemade Za'atar.

from Janet of The Taste Space. This particular dish capabilities plenty and lots of spinach and is crowned with a vegan tofu ricotta. Intriguing.

from Janet of The Taste Space. This particular dish capabilities plenty and lots of spinach and is crowned with a vegan tofu ricotta. Intriguing.

via The Veg Hog. This suitable bowl of lentil goodness is made with homemade purple curry paste and topped with a chili infused oil and a few crunchy snap peas. I never can resist Thai.

via The Veg Hog. This suitable bowl of lentil goodness is made with homemade purple curry paste and topped with a chili infused oil and a few crunchy snap peas. I never can resist Thai.

from Johanna of Green Gourmet Giraffe. Split pea soup is usually warming for chillier months, although I might experience it even at some stage in the summer season. Packed full of veggies with a few spice and herbs, that is comfort meals indeed.

from Johanna of Green Gourmet Giraffe. Split pea soup is usually warming for chillier months, although I might experience it even at some stage in the summer season. Packed full of veggies with a few spice and herbs, that is comfort meals indeed.

submitted via Shaheen of Allotment 2 Kitchen. Often served with injera bread, this flavorful dish proposing fava beans, tomatoes and spices may want to effortlessly be eaten just by using the spoonful. I'm continually interested by getting to know new dishes.

submitted via Shaheen of Allotment 2 Kitchen. Often served with injera bread, this flavorful dish proposing fava beans, tomatoes and spices may want to effortlessly be eaten just by using the spoonful. I'm continually interested by getting to know new dishes.

That concludes the June 2016 version of MLLA. Kalyani of Sizzling Tastebuds is hosting for July. Please take a look at her statement to participate.

That concludes the June 2016 edition of MLLA. Kalyani of Sizzling Tastebuds is hosting for July. Please check her announcement to participate.

Dressed Up Kale Salad

With the depraved heat and high humidity right here in London, Ontario currently, salads are truely so as. And the easier and healthier, the better. This additionally takes place to be the time of 12 months to take advantage of seasonal veggies, and as kale is one in every of my favorites, this leafy and earthy vegetable was the famous person of this show in a salad that is completely vegan too.

I got here throughout Johanna's Only-Kale-Can-Save-Us-Now salad and was certainly intrigued ? Not just through the name, however through the flavors. I've adjusted it to a few diploma, however the creamy base of the dressing keeps the critical components of tahini, lemon juice, a chunk a maple syrup for a hint of sweetness, and dietary yeast for a tacky flavor without actually adding any dairy. It is light, delicious and wholesome.

I'll be making it once more this weekend, as it is going to be some other scorcher. Served along with chickpea olive salad with za'atar and cherry tomatoes and vegan potato salad dressed with avocado, you will have a perfect summer season meal for a number of guests with out too much fuss that may easily be enjoyed on the patio.

More Kale recipes from Lisa's Vegetarian Kitchen:

Tuscan-Style Pinto Bean Soup with Kale

French Lentil Soup with Mushrooms, Sun-Dried Tomatoes and Kale

Caldo Verde (Portuguese Potato and Kale Soup)

Summery Tomato Soup with Pasta and Chickpeas

I've referred to as this recipe summery not handiest because it is simple to make and pleasing without being too filling ? In case you withstand the temptation to move for a 2d bowl ? However because it has a clean colorful vibrancy in taste and look that comes from cooking with clean herbs from my lawn and fresh local summer time produce. While salads are frequently preferred at some point of the hot months, I experience soups all 12 months spherical. This also occurs to be a brand new preferred vegetable soup and I'm positive this may be a staple on the menu, no matter the time of year.

The texture of this soup is exceptional. Each chew is a one-of-a-kind taste enjoy. Tangy tomatoes make for a lightly spiced and herby broth, and the buttery tender chickpeas, together with some quinoa pasta, clean lawn peas that pop for your mouth, and a few diced carrot make up the relaxation of the bowl along side the clean herbs. My only regret is that I did not double the recipe because it makes for a pleasant lunch or starter or aspect for dinner. Serve it up with some crusty bread if you like, however I enjoyed the soup just as is ? It is that exact.

Other vegetable soups to experience this summer time:

Curried Indian Vegetable Soup

Creamy Thai Coconut Mushroom Soup

Indian Sour Mung Bean Soup

Pear Soup with Raspberry Sorbet