My Legume Love Affair - #56 - February 2013 Edition

I would like to thank every of the members to this month's MLLA roundup. You have all helped make this transition to legume mistress a superb fulfillment. Of path, a special way to Susan for passing alongside the reigns and crowning me 'Our Lady of the Legumes'. I desire this long running and famous event will remain a favored spot in your legume creations and thought for the ones folks who like to cook dinner with legumes.

Let's get started with some starters and sides.

Dalia and Green Moong Daal Mixed Paratha

courtesy of Sharmistha of Cook-A-Doodle-Do. The powerful mung bean shines here, combined with broken wheat, for a lovable starter or accompaniment to your meal.

Green Peas Pulao

from Nupur of One Hot Stove. A classic side all dressed up for dinner. Essential for any Indian meal.

Banana Flower Vada

entered with the aid of Shri of TiffinCarrier Antic/que's. These golden cutlets are inspired with the aid of a visit to India and could set your desk abloom.

Black-Eyed Pea and Stewed Tomato Salad

handed alongside from Siri of Cooking with Siri. A fresh side that could just as easily function a primary.

Lentil Pr?Varok

from Cinzia of Cindystar. A complete and balancedleguminousbrunch or lunch with lots of satisfying flavors.

Creamy Avocado Chickpea Hummus

supplied up from Lisa's Kitchen. Smooth, light, creamy and fluffy fresh-tasting appetizer dip or a lovable lunch or dinner accompaniment.

Chickpea Cutlets

from Avika of A Day Through my Life. A tremendous facet, appetizer or fulfilling meal simply crying out to be served with homemade inexperienced chutney.

Guar Beans with Coconut and Spices

entered via Swathi of Zesty South Indian Kitchen. These not so humble beans shine on this curry that is going oh so properly with rice and gravy.

Quick Skillet Garlic Green Beans

from Rose of Magpie's Recipes. An stylish side or whole meal while served with rice and a smooth boiled egg.

Three Bean Couscous Salad

from Elizabeth of Elizabeth's Kitchen. This colourful salad should easily be a healthy meal just by using itself and it's a snap to put together.

Lentil Fritters/Urad Dal Vada

from Princy of Spicy Foood. A tea time snack with a wholesome dose of legumes. Serve as a starter with your meal or as a tempting aspect.

Red Lentil and Shallot Vellute? With Curry and Cumin

courtesy of Brii of briggishome. A nourishing lunch now not to be ignored and a welcome addition to the dinner desk.

Edamame and Garlic Spread

courtesy of Soma of eCurry. If you want a fulfilling snack, then pair this mouthwatering lemony and nutty hummus unfold with some rustic bread.

Smoky One Pot Beans and Bulgur with Kale

from Janet of The Taste Space. This nourishing dish is so clean and a lovely addition to the table.

Lemon Quinoa with Black Garbanzo Beans

offered up by Denny of Oh Taste n See. A beautifully balanced and stylish meal with some zest.

Varan-bhat (yellow lentils with rice)

from Anita of The Mad Tea Party. Perfect consolation food particularly while served with coconut chutney, lime and ghee. Vegetables, pickles and pakoras virtually make this a special meal.

Chow Chow Curry / Kootu

from Meena of Encourage Spice. This nourishing kootu would pair well with a tamarind rasam and some Indian flatbreads.

Pasta with Peas And Walnuts Pesto

from Shruti of Part Time Chef. Serious legume comfort meals with grace.

Ragada Patties

from Lata of Flavours and Tastes. These will be served as a starter, however they are really worth occupying the centerpiece of your meal.

Pumpkin Kale and Chickpea Curry

served from Johanna of Green Gourmet Giraffe. This superb stew is all of the more comforting while paired with selfmade rustic brown bread.

Chickpea (Channa) Curry

from tigerfish of An Escape to Food. An Indian conventional that never fails to thrill.

How about some snacks and desserts?

Gur wali Patti

from Saravjit of SohNi's Kitchen. A comforting and nourishing nutty winter treat to fight the wintry weather blues.

Moong Dal Ladoo

from Anusha of Tomato Blues. Simple, "sinfully delicious", yet healthful too. A comforting indulgence for any event.

Peanut Praline with Sea Salt

from lovely Susan of The Well Seasoned Cook, the founding father of this popular event. This "butterscotch-wealthy" vegan sweet will simply provide a wanted increase for the duration of the day.

And now for our winner - congratulations to Rose of Magpie's Recipes. She will get hold of both the ebook and Hurst bean prize.

Our guest host for March is PJ of Seduce your Tastebuds ... Please ahead your legume recipe to her and spot her assertion. For all things MLLA, go to the ongoing archive.

Avocado Chickpea Hummus

Hummus is some thing that I like to have reachable often. Not most effective is it scrumptious and properly for you, however it always encourages me to devour raw greens too. It makes for a great appetizer, lunch, snack or accompaniment for your dinner desk. I've made several specific hummus recipes in the past as it's far this kind of flexible dip and varieties and serving possibilities are infinite and truely inspiring. Here there's a further raise of overall healthiness due to the addition of fresh avocado. Hummus also rings a bell in my memory of summer season patio dining that I am specifically nostalgic for as this apparently by no means finishing Canadian iciness maintains to frost up the home windows.

Store-offered hummus clearly does now not compare with regards to freshness and flavor, and aside from fighting with and cleaning the food processor, it is ridiculously smooth to make up a batch because it all receives tossed together and whizzed up. This version of hummus might high-quality be described as a assembly between Mexican and Indian flavors ? In truth, I made selfmade chapatis to go together with the dip in addition to masses of clean veggies.

More hummus recipes from Lisa's Kitchen you may need to strive:

Spicy Indian-Style Hummus

Hummus with Sun-dried Tomatoes, Goat Cheese and Olives

Spicy Roasted Red Pepper Hummus

Pinto Bean and Zucchini Hummus

Creamy Thai Coconut Mushroom Soup

Think of this creamy dish as a vegan alternative to bird noodle soup. Here fowl remains on the farm, where it belongs, and succulent and earthy mushrooms are the meaty component. Throw in some sparkling bean sprouts and some rice noodles and you've got a silky, comforting bowl of soup to be enjoyed every time of year. Red curry paste is, of course, an critical factor of this and such a lot of different Thai dishes. You can use shop-bought curry pastes if you want, but nothing beats the fresh taste of home made curry paste ? Take a touch time to make your personal batch and you will have plenty to maintain available for weeks afterwards within the refrigerator.

The recipe I gift right here is pretty faithful to what I did inside the kitchen, however the quantities are alternatively approximate because there's always room to feature more or less of what you desire. Cooking isn't an precise technological know-how but a work of artwork in development and every dish must be approached in an effort to pleasurable your culinary urges and properly being.

More Thai dishes you're sure to enjoy from Lisa's Vegetarian Kitchen:

Thai Green Curry Lentil and Vegetable Soup

Thai Coconut Mango Quinoa Salad

Massaman Curry with Paneer Cheese

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

This potato salad is probably now not what a lot of us could think about whilst a potato salad makes its look on the dinner table. Often we envision Mom's well-known potato salad with eggs, mayonnaise and paprika, perhaps, and a few inexperienced onion. Don't get me incorrect ? I loved my Mom's classic potato salad and it become continually a favorite of mine. Potato salads can but be dressed up further and this one would possibly also be considered a form of candy potato and white potato hash with peas and spices. Tangy, highly spiced and barely candy, this dish is a welcome marvel with quite a few textures in every chew ? I am quite content to grace it with a salad label. It's vegan pleasant too.

Serve this one warm or chilled.

More potato salad recipes from Lisa's Vegetarian Kitchen you are positive to experience:

Pesto and Potato Egg Salad

Mexican-Style Potato Salad With Avocado and Jalape?O

Warm Baby Potato and Pea Salad

Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries

Perhaps I have to name this dish "Fire in a Bowl". I drafted this recipe on a chilly afternoon and after I were given to making it, nicely, I wager I become pretty liberal with the spices and chilies. Writing up the recipe right here, I have adjusted the substances, however of direction feel unfastened to reduce down on the warmth in line with your preference. It changed into scrumptious and warming all of the same, with a terrific delivered chewy texture from the cooked rye berries. Fresh herbs sincerely upload a bit of flare to dishes like this, but dried herbs will work just first-rate too. Serve with a few yogurt and sprinkle with some sparkling grated Cheddar cheese as preferred. This fusion-style Mexican-Indian dish also goes nicely with selfmade tortilla chips.

More chili recipes from Lisa's Vegetarian Kitchen you are sure to experience:

Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

Cornmeal-Crusted Chili

Southwest Vegetarian Chili

Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)