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.

Spicy Black-Eyed Pea Sambar

One would not ought to be of Indian descent to revel in Indian cooking and flavors. In truth, although I became born and raised right here in Ontario, Canada, it have become my favourite delicacies by way of some distance to prepare dinner and eat best shortly after becoming vegetarian. And considering India has a robust vegetarian way of life, it appeared like an excellent fit, in particular for a person who favored meals with finesse. I become amazed through the multitude of spices and patterns and the extensive array of now not simplest mains, however appetizers, savory breads and desserts. The extra I researched and experimented in my very own kitchen, the extra I was enchanted by using the distinctiveness and range that represent the one-of-a-kind regions of Indian. When you issue inside the affects from different nearby cultures and the crossover between the regions within Indian itself, the magic that one could work in their very own domestic kitchen is awe inspiring.

As a result of British pursuits and manipulate of Indian, Indian food turned into ultimately popularized in Britain. Immigration also resulted within the recognition of Indian cooking world extensive.

The enormous majority of services at Indian eating places I have encountered in this aspect of the globe appear to be closely motivated by way of North India creations, regularly with an Anglo-Indian twist. But the supply of components within the current age make it viable for home chefs ? Or restaurants if they pick ? To experiment with a variety of local creations with interest to traditional arrangements with or without a fusion twist.

Early on I have become specially smitten with South Indian dishes. North Indian dishes have a tendency to be less highly spiced, and the focus is extra on dairy and such famous cheeses including paneer and breads including naan and roti. Rice is a staple in each cuisines, but South Indian cooking gives rice a extra number one role. Dosa, a fermented cr?Pe with rice and lentils is a staple, and fried fritters which include vada and steamed savory cakes like idli also are signature. Tamarind and coconut milk are often vital to a number of the dishes served and vital to a traditional meal are soupy rasams and sambars which can be a lentil and vegetable based totally thick soup-like route.

The sambar I feature right here capabilities earthy black-eyed peas in place of lentils, with tamarind for a sweet and sour element, a healthful dose of spices, along with my home made fragrant sambar powder, a chunk of red pepper and a few tomato for a chunk of tanginess. This may not be the most conventional of creations, however it simply went nicely with some steaming hot basmati rice.

Other sambars to experience from Lisa's Kitchen:

Drumstick Sambar with Seared Eggplant

Vegetable Coconut Sambar

Bangalore Sambar with Toor Dal and Lima Beans

Tamarind Sambar

Pumpkin Pie with Fresh Purée

Sweet pies are likely my husband's very favorite dessert, though he doesn't get to enjoy pie all that often because he would likely eat it for breakfast, lunch and dinner. But everyone deserves a treat once in a while.

It seems to be a tradition for me to make at least one pumpkin pie each year. This is a version of the one I made last year that didn't make it to the blog as I hadn't quite perfected it, even though it was delicious. It worked out even better this year. The filling was rich and creamy, with the distinctive aromatic spicing that we all associate with pumpkin pie. The filling didn't crack in the oven and only separated ever so slightly from the crust which is quite usual for pumpkin pie. I made my perfected flaky butter pastry as a base, but use your own tried and tested pastry recipe if desired. A favorite for Thanksgiving dinner, one doesn't need an excuse to make a pumpkin pie for a special treat. And if you have roasted your own pumpkin, using fresh purée makes it even better.

And you can do so anytime of year for that matter, and you don't even need to use canned purée. If you have freezer space, it's easy to roast up a few pie pumpkins, mash the flesh, and bag the purée in 1 cup portions for future use. Defrost before using and include in your favorite pumpkin recipes.

Other pies to enjoy from Lisa's Kitchen:

Concord Grape Pie

Blueberry Goat Cheese Pie

Apple Pie Tart

Pumpkin Hummus

It might be soup season, however it's also pumpkin season. Pumpkin is terrific in soups but I see no motive not to contain it into different dishes. In this case, hummus. This creamy dip is enjoyed yr spherical in my kitchen, and I've labored with lots of variations on the subject matter. Pumpkin appeared like a good desire to consist of with buttery gentle chickpeas with a bit of spice. Served up with fresh vegetables and toasted pita crisps, this makes for a adorable lunch or dinner.

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

Other pumpkin recipes from Lisa's Kitchen you can experience:

Chickpea Pumpkin Burgers

Curry-Laced Pumpkin and Potato Soup

Essentially Raw Pumpkin Bites

Refried Beans with Pumpkin

Chickpea Flour Bread with Sun-Dried Tomatoes and Spinach

There is a new cookbook in my kitchen — I know, I'm already buried in them — but it's an interesting and inspiring one. It's all about chickpea flour which is one of my favorite ingredients. The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day by Camilla V. Saulsbury is certainly the first cookbook I've come across focusing on chickpea flour. Over 80 recipes are featured for any time of day. Breakfast, breads, snacks, sides, entrées and even desserts. They all happen to be gluten-free, grain-free and soy-free. And because chickpea flour is the focus, all of the recipes are high in protein which is important for vegetarians and non-vegetarians alike. Most of the recipes are suitable for vegans too, and those that contain dairy are usually accompanied with suggestions on how to make the recipe vegan.

Who knew there could be so many recipes for chickpea flour?

The first recipe I attempted became this moist and satisfying bread that is actually extra like a savory cake. The addition of tangy sun-dried tomatoes and earthy spinach makes each chunk a taste experience that you may not soon forget. It's wonderful for breakfast, lunch, as a snack, or as an accompaniment for a primary dinner dish.

As continually, the reviews expressed right here are my personal.

Other recipes the use of chickpea flour from Lisa's Vegetarian Kitchen to experience:

Chickpea Flour (Besan) Cr?Pes with Spinach

Chickpea Flour Dumplings Simmered in a Spicy Yogurt Sauce

Chickpea Flour Pancakes (Pudla) with Crushed Peas, Ginger, Chilies and Cilantro

Basmati Rice Spiked with Chickpea Flour Dumplings

Baked Pumpkin Falafel with Tahini Lemon Sauce

I positively adore falafel. That's no longer surprising as I adore little bites. I've experimented with many one of a kind kinds, which include ones offering quinoa, green peas and candy potato. As it's miles pumpkin season, I figured that would simply be the proper blend with chickpeas and a few spices. Certainly as an alternative unorthodox, as I cooked the chickpeas earlier than including them to the mixture ? Often they are just soaked overnight and drained ? And as I was combining the entirety, I concept, why no longer throw in some sun-dried tomatoes for an extra bit of flair. I also baked them rather than frying due to the fact I'm not a big fan of oily foods. Moist with a slightly crisp exterior, those mildly spiced falafels simply is probably a brand new favorite.

I will say that these have been a big hit once I served them up closing weekend for dinner together with a few home made spelt tortillas and a tahini sauce that changed into clearly tacky regardless of being absolutely vegan. I added some nutritional yeast, in conjunction with the garlic, tahini and tart lemon juice.

I usually constantly have roasted pumpkin pur?E within the freezer for numerous months after clean pumpkin is no longer to be had, however you can use canned pumpkin pur?E as long as it is not spiced or sweetened, or sweet potato or different squash if you opt for.

Other falafel recipes to enjoy from Lisa's Kitchen:

Baked Quinoa Falafel Bites

Sweet Potato Falafel

Green Pea Falafel

Classic Dal Makhani with a Vegan Twist

Creamy and rich dal makhani ? Literally "buttery lentils" ? Might be one of my husband's very favourite dishes on the ones uncommon activities when we do devour or order out. This Punjabi dish generally includes entire urad beans, kidney beans, butter, cream and, of route, spices.

Popular at roadside stops and meals stalls in North India, this dish is now a classic that has prolonged past the borders of India. If most effective we may want to get such delights at brief stops and stalls right here in North America! Luckily, it can be made at domestic without too much fuss and trouble. I've made numerous attempts myself to create this dish in my very own kitchen and this time round, I skipped the dairy factor and went with coconut milk for the creamy detail that provides to the texture of the velvety legumes. I certainly suppose this version is the exceptional one I have made to this point. You may not miss the dairy. Even higher than restaurant versions, because in my opinion, homemade on your kitchen with clean substances and tender loving care makes for a extra enjoyable meal.

The earthy flavors of the dals are layered with the fragrant tastes of cinnamon, cardamom, cloves and nutmeg, at the side of a complex however diffused heat from chilies, Kashmiri chili powder and garam masala, with a touch tang from tomato, all tempered with the aid of creamy coconut milk and finished with a bit of bitterness from dried fenugreek leaves. One mouthful is the sort of fusion of tremendous flavor sensations that nobody will consider it is so truthful to prepare. Serve with rice and favourite Indian savory breads, inclusive of naan.

You would possibly possibly want to try these recipes presenting urad dal:

Spicy Urad Dal with Cauliflower and Peas

Urad Dal with Toor Dal and Spinach and Parsley

Urad Dal Tomato Soup

Savory Rice and Urad Dal Pancakes (Dosas)

On the pinnacle of the studying stack: Eat Like You Give A Damn: Recipes for the New Ethical Vegan