Blueberry Ricotta Pound Cake

It won't be berry season, however I've been consuming a number of sparkling blueberries lately, regularly just with a piece of yogurt. Well the yearning hit for something sweet, and so this moist ricotta pound cake bursting with berry goodness became formed. I am sharing this simply in time for Valentine's Day. It is fulfilling anytime of year, any day of the week of path. My husband and I loved it for breakfast, lunch, dessert and for a late night snack. It's honestly not too sweet both, with most of the beauty coming from the berries. Stored in an airtight box, it stays fresh for a few days.

Other baked delights you are positive to experience:

Ancient Roman Cheesecake

Blueberry Ricotta Cheesecake

Guinness Gingerbread Cake

Blueberry Goat Cheese Pie

On the top of the studying stack: browsing the cabinets

Audio Accompaniment: Marsen Jules

Baked Quinoa Falafel Bites

After successfully baking falafel rather than frying them, it changed into time to take matters further with a twist. This time I used quinoa in vicinity of the chickpeas. The instead unorthodox aggregate of nutty quinoa and tahini changed into nearly proper in flavor in texture, sans chickpeas. Go discern, but it labored flawlessly. The lemon tahini sauce I served them with turned into the bomb. If favored, you may serve them in pita pockets with the sauce.

Thankfully, I hardly ever dine by myself, but in this event, I almost wanted I did because I wanted to hold them all to myself. Well, that could be a little bit of an exaggeration, as I always revel in serving food to my husband and satisfactory buddy Basil. However, they're definitely smooth to make so certainly these are actually a common addition to the table. I am one of these grazers that likes to snack on diverse things at some point of the day, rather than to devour massive food and those are simply perfect. Certainly, this is a brand new wholesome favourite.

Note: To make the meal vegan pleasant, serve with a tomato-based sauce or chutney, or hummus as opposed to the lemon tahini sauce which contains yogurt.

Other little bites you're positive to revel in from Lisa's Kitchen:

Coleslaw Bites with Jalape?O Dip

Olive Cheese Balls

Smoked Gouda Goug?Res

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

On the top of the reading stack: Naturally Sweet & Gluten-Free by Ricki Heller

Audio Accompaniment: Paul Kalkbrenner - Guten

Green Mango Coconut Chutney

This smooth and appealing chutney was made up to go with curried quinoa and wild rice savory desserts. Bold and assertive, with a layering of fascinating sweet, tart and peppery flavors from the mango, coconut, fresh orange and lime juices, dried apricots, chilies and cilantro, this a fresh accompaniment to Indian savories. Also do not forget serving along basmati rice and a soup or dal curry for a maximum pleasant meal.

I've made this chutney before, but ultimate time I used ripe red mango instead of the unripe inexperienced mango used here. I enjoyed each variations, however this one is much less sweet and somewhat more tart. Delicious both way. It's basically raw, as the best "cooking" is the short frying of brown mustard seeds.

Other chutneys you are sure to enjoy:

Fresh Tomato Chutney

Chunky Cashew Tamarind Chutney

Roasted Toor Dal and Tamarind Chutney

Tamarind Chutney with Coconut, Mint and Parsley

Peanut Butter Rice

As an awful lot as I experience a simple pot of clean cooked and buttered white rice to go along with my meals, I'm always on the hunt for other quick and smooth ideas for rice. That's why I zoomed in nearly straight away upon this ridiculously easy but splendidly resourceful recipe for peanut butter rice once I these days received a duplicate of A Taste of Tanzania: Modern Swahili Recipes for the West through Miriam Rose Kinunda. Why had I never concept of this before? Just stir in some herbal peanut butter and salt into the rice cooking water, and you've got got a pot of delicately flavorful rice that now not only provides a touch protein on your dinner but additionally pretty well tempers the warmth of a spicy curry in case you take place to be serving one. This easy idea is in my everlasting repertory of rice dishes now. I'm involved to strive it with other nut butters like almond or cashew, however I do discover that the peanut butter has a far extra mentioned taste in an effort to go together with different more potent flavored meals.

I am pretty charmed by way of A Taste of Tanzania and bear in mind myself quite fortunate to have obtained it. This series of "Modern Swahili Recipes for the West" is a gem certainly.

Other rice dishes you're certain to experience from Lisa's Vegetarian Kitchen:

Brown Rice and Quinoa Cakes with Parmesan

Cracked Black Pepper Rice

Indian Yellow Rice

Mushroom Risotto

On the top of the reading stack: Rawsome Vegan Baking: An Un-Cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes by Emily von Euw

Audio Accompaniment: Erot

Baked Mushroom Arancini

On the rare occasion that I eat out at an Italian restaurant, I never can resist ordering arancini, a delightfully cheesy fried rice ball. Recently, I was menu planning, and a craving hit. After the craving, the idea of making baked mushroom arancini. I do confess to having a bit of a weakness for fried savories, for arancini are commonly fried. However, I don't enjoy the mess of frying and baking the balls are a healthier alternative. Inspired by the success of my baked brown rice balls, I made up a pot of mushroom risotto and turned that into arancini.

The mushrooms add an addictive earthiness to the creamy balls oozing with cheese. There was a fair amount of prep involved, but the result was more than worth it and you can be sure these won't last long, despite the substantial nature of these savory balls of bliss. Because I wanted to serve them as a side instead of an appetizer for the occasion, I served them up with rich tomato braised gigantes bean dish to serve as a portion of the sauce, instead of simply the traditional marinara sauce. I'll be sharing that recipe soon, but in the meantime, you might want to consider serving them with Gigantes simmered in a garlicky tomato sauce. The meal was a smashing success.

Other baked savory dishes you may enjoy:

Baked Chickpea and Brown Rice Patties

Spicy Chickpea Kofta

Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce

Baked Paneer and Chickpea Cutlets

On the top of the reading stack: browsing the stacks

Audio Accompaniment: Marsen Jules

Roasted Vegetable Lasagna

Though I am now not a vegan, many of my foremost meals are free of dairy. I do but have a weakness for cheese and now and again I will indulge. I will also admit a weak spot for lasagna on uncommon occasions ? The event this time become a want to satisfy an urge after receiving a cookbook for possible evaluation.

This delightfully cheesy Provençal roasted vegetable lasagna is adapted from Cooking Inspired by Estee Kafra. After leafing through a copy of her book, I was immediately seduced by the beautiful photos throughout. When I got to the lasagnas in the book, I was sold on the idea of a cheesy meal. Craving comfort food, I had a difficult time deciding which one I wanted to try first, but I went with this one because of the number of vegetables included and I happen to adore ricotta and goat cheese. The result was a very lush lasagna with complex and competing flavors.

Ms. Kafra's e book is all about "bringing creativity and passion back into the kitchen". All of the recipes are kosher friendly, and selected from KosherScoop.Com. There are many gluten-unfastened recipes and ones for Passover too that are without problems recognized. Over two hundred recipes are fantastically presented, whole with snap shots, maximum of which might be taken via the writer. You absolutely don't have to be Jewish to revel in this book. Alas, it is not vegetarian, but there are plenty of offerings for vegetarians and some that vegans could revel in too. It is a refreshing innovative adventure illustrating the relationship among the senses, pals and own family, healthy residing and unique activities to food. Certainly I changed into stimulated to get innovative in my personal kitchen.

As constantly, the opinions expressed right here about this ebook are my own.

Notes: I made my own tomato sauce for this lasagna as I figured that if I was going to treat myself, the experience could only be enhanced with a homemade sauce. The original recipe called for the inclusion of 1/3 cup sun-dried tomatoes to be stirred into the roasted vegetables with the olives and capers. Instead, I made a Sun-Dried Tomato Sauce. This time, I changed my sauce a bit. I used a small shallot instead of a large onion, I added about 6 fresh mushrooms, adding them to the pan after sautéing the shallot, ginger and carrot, and omitted the chili flakes and used 1/2 teaspoon each of basil, thyme and oregano instead. I still included a jalapeño for a bit of heat.

More lasagna recipes you're sure to revel in from Lisa's Vegetarian Kitchen:

Mushroom and Spinach Lasagna

Asparagus Pesto Lasagna with Mushrooms

Ricotta Pesto and Mushroom Lasagna

On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes by Emily von Euw

Audio Accompaniment: silence

My Legume Love Affair - #68

I am here with 68th edition of My Legume Love Affair. I was the host last month. As many readers will know, this event has been going since 2008. Started by lovely Susan of The Well Seasoned Cook, I have now been the administrator of this event for over a year. Thanks to everyone who took the time to share a recipe. In my opinion, you can never get enough ideas for legumes. So onto the entries.

Koshari

courtesy of Chef Mireille of East West Realm. This is Egypt's National Dish and a popular street food. This one pot dish was new to Mireille and it's a new one to me too. Pasta, lentils, chickpeas, brown rice, tomatoes, onions and spices come together here. This is certainly one powerhouse of a meal.

South of the Border Tortilla Soup

entered by Janet of The Taste Space. This delicious bowl of bliss features black beans, corn, green chiles, tomatoes, cumin and corn tortillas topped with avocado. A wonderful way to use up tortillas that are nearing the end of their shelf life. Intriguing too is that the tortillas are blended inside the soup rather than used as a topping.

Black Chana (Kala Chana)

submitted by Mamta of Light Food Desires. This recipe is her mom's and features black chickpeas, onion, tomato, garlic and plenty of my favorite Indian spices. Just my kind of dish. Certainly a classic.

Gigantes Simmered in a Garlicky Tomato Sauce (Fassoulia)

is my contribution this month. A classic Greek dish, plump gigantes are simmered in a rich and zesty tomato sauce, along with some dried herbs and paprika. This is a new favorite in my kitchen.

Cauliflower and Chickpea Patties with Chia Seeds

shared by Terry of Crumpets & co. I couldn't resist these little bites made up of chickpeas, cauliflower, chia seeds, oats and some curry powder. These patties that are quickly fried so they are crispy on the outside but soft inside are certainly packed with nutrition.

Easy Tea and Ginger Simmered Black-Eyed Peas

shared by Siri of Cooking With Siri. A delightful, easy healthy dish, black-eyed peas shine here simmered with black tea leaves, ginger, garlic, chilies and spices. Black-eyed peas are commonly thought to bring good luck if eaten on New Years, and for certain they are a lovely earthy and healthy legume.

Channa Pulao

made by Tayna of Easy and Simple Foods. Channa comes together here with rice, tomato, onion, garlic, chilies, ginger and spices. This was served with an onion raitha making it a complete and tasty meal. It's easy and straight forward to prepare too.

And now for the winner of both the Hurst bean prize and Susan's gift. Congratulations to Mireille of East West Realm.

Our guest host for MLLA #69 is Cinzia of Cindystar. For all things MLLA, visit the ongoing archive.