The challenge for March was to come up with a recipe featuring either mung beans or aduki beans. As usual, we have received some lovely and healthy entries. Please do cast your vote in the comment section or via email. Also note that my entry is not eligible for voting.Our first entry this month is from Harini of
Sugar 'n' Spice. She submits this most delightful recipe for
Stuffed Sprouts Paratha. Sprouted mung beans are here combined with wheat flour, Parantha masala, mango powder, turmeric, green chillies and cilantro. This mouthwatering bread would be a ideal accompaniment to any Indian meal. (USA)
Our next submission is from Michelle of
Food, Football and a Baby. More sprouts and how could we resist
Grandma's Spiced Sprouted Mung Beans?. Longevity is so charming and precious and what better way to celebrate than to make this wholesome dish? Spicy with a hint of sweetness, sprouted mung beans come together with curry leaves, coconut, onion and fresh lime juice along with a masala consisting of red chilies, onion, garlic, coriander seeds, peppercorns, cumin seeds, turmeric and tamarind. Sounds delicious! (Edmonton, Alberta, Canada)
Janet of
Taste Space is up next with this tempting and hearty
Adzuki Bean Soup. Vegetable broth, adzuki beans, shiitake mushrooms, onion, garlic, soy sauce, agave nectar, kombu and toasted almonds are featured here. Easy to make and a fine accompaniment to any grain dish. (Toronto, Ontario, Canada)
Mango Cheeks of
Allotment 2 Kitchen enters a balanced and nourishing
Aduki Bean and Mung Bean Brown Rice Salad. Adzuki beans, mung beans, brown basmati rice, celery and spring onions are dressed with olive oil, white wine vinegar, garlic and mustard powder. This dish should surely be a staple on the menu. (West of Scotland, UK)
From Adam and Theresa of
Yogi Kitchen we are treated to this
Four Bean Indian Salad that is inspired by one of their favorite cooks who has a cookbook we are told is a must have. Green beans, fresh dill, toor dhal, mung beans (both sprouted and whole) and red bell pepper are tempered with black mustard seeds, red chilies, asafetida and coconut. This fine dish will be served in my kitchen soon. (Tarifa, Andalucia in Spain)
Johanna of
Green Gourmet Giraffe serves up an
Adzuki Bean Soup that she was inspired to make after I announced the challenge for March. Adzuki beans are whizzed up with onion, garlic, cumin, chili powder, tomatoes, tomato paste, leeks, celery, carrot, paprika, veggie stock, parsley and yogurt. Sounds like a delightful soup that would be sure to please legume fans. (Melbourne, Australia)
Rachel of
Rachel's Bite enters this nutrient packed
Miso Udon Stir-Fry with Greens and Beans that she says tastes even better than it looks, though the picture has my mouth watering. Broccoli, brown rice udon noodles, garlic, swiss chard, green onions, adzuki beans, miso, toasted sesame seeds and Sriracha hot sauce all come together for a most delightful meal. Good for you and your tummy will be happy. (Chicago, Illinois, USA)
My submission this month is an
Adzuki Bean Casserole. These delightful little red beans are baked with carrots, green beans, onion, pumpkin puree, sweet potato, kale, corn, peas, dried mushrooms, tomatoes (fresh and sun-dried), oats, cayenne, paprika, thyme, fresh dill, miso, tamari, extra old cheddar cheese and some Parmesan. My friends were certainly pleased with the results and the addition of olives, red chili flakes, saffron and sour cream the next day was a tasty twist. (London, Ontario, Canada)
Our next entry is from Valerie of
City Life Eats. This gluten-free
Roasted Onion Quinoa Azuki Salad is sure to please hungry tummies. East to prepare, Valerie made this up for several people. Roasted onion, quinoa, lemon juice, lime juice, apple cider vinegar, olive oil, aduki beans, carrots, parsley and scallions make a fine salad indeed. (Washington, DC, USA)
Sweatha of
Tasty Curry Leaf cooks up a
Cold Roasted Mung Broth - Uppa Hesaru that she says is perfect for summer months, though it can be served with warm gravy and rice on chilly nights. Roasted and mashed mung beans come together with roasted red chilies and garlic and the dish is tempered with mustard seeds, dried red chili, curry leaves and asafoetida. Add some fresh lemon juice if desired. This interesting preparation has my tummy growling. (Bangalore, India)
Caffettiera of
La Caffettiera Rosa enters the fray with this heavenly
Sprouted Mung Bean Curry. I can certainly appreciate a fellow spice lovers addiction to spices! This dish is made up of sprouted mung beans, brown mustard seeds, fenugreek seeds, peppercorns, coriander seeds, dried red chilies, turmeric, asafoetida, onion, coconut and garnished with fresh cilantro and lime juice. I would be happy to have this dish on the menu regularly. (Germany)
Heather of
Gluten-Free Cat, who won the challenge last month, is back again with a gluten-free
Adzuki Bean and Swiss Chard Skillet (or soup / stew). The goodness of adzuki beans come together with swiss chard, mushrooms, fresh basil, coconut, ground mustard, turmeric, cumin, garlic and veggie broth. Served over Jasmine rice, you are in for a real treat. (Nashville, Tennessee, USA)
Last, but not least, from
Torwen we have an appetizing Japanese
Azuki Soup-Karee. A good choice for vegetarians and vegans, this soup is made with onions, ginger, chili flakes, curry powder, a laurel leaf, hokkaido squash, vegetable broth, adzuki beans, and soy milk. Served with brown rice, this soup is surely most satisfying. (Heidelberg, Germany)
Jacqueline will be hosting the April edition of No Croutons Required. Check back at the beginning of the month for the theme.
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by Chandra Padmanabhan
. This book has become a staple in my kitchen and it should be a mainstay for every vegetarian who seeks wholesome, creative and traditional meals with a modern twist.
