My Legume Love Affair # 96 - June 2016

Once again I was the host for MLLA for the month of June. Legumes are an important source of protein for vegetarians and vegans alike. A special thanks to all who took the time to contribute a recipe to inspire other cooks in the kitchen. Thanks to dear Susan of The Well Seasoned Cook for starting this event that has now been passed over to me. And we couldn't do it without all of the guest hosts that help out throughout the year.

I'm still looking for guest hosts for 2016 and beyond, so please contact me if you are interested. Let us keep this event going strong.

Now it's time to have a look at the mouthwatering creations received this month.

Masala Dosa

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

Lauki Chana Dal | Bottle Gourd Cooked in Lentils

courtesy of Siri of Cooking with Siri. This lovely dish featuring bottle gourd and chana dal includes some of my favorite spices. Easy to prepare and a complete meal when served with rice.

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

is my contribution this month. This tangy salad is ideal for summer and features not only buttery soft chickpeas, but olives, tomatoes and some homemade Za'atar.

Turkish-Style Spinach with Creamy Tofu Ricotta

from Janet of The Taste Space. This unique dish features lots and lots of spinach and is topped with a vegan tofu ricotta. Intriguing.

Thai Red Lentil Soup

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

Split Pea Soup with Sweet Potato and Mushrooms

from Johanna of Green Gourmet Giraffe. Split pea soup is always warming for colder months, though I would enjoy it even during the summer. Packed full of vegetables with some spice and herbs, this is comfort food indeed.

Somalian Shahan Ful (Fava Beans in Xawash Tomato Sauce)

submitted by Shaheen of Allotment 2 Kitchen. Often served with injera bread, this flavorful dish featuring fava beans, tomatoes and spices could easily be eaten just by the spoonful. I'm always interested in learning new dishes.

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

My Legume Love Affair #96 - June Edition 2016

I'm excited to host My Legume Love Affair this month. As many of my readers will know, this is a long running event focusing on the goodness of legumes, started by lovely Susan of The Well Seasoned Cook and now administered by me of Lisa's Kitchen. Each month we have a different host but it's my turn now for the month of June. We are at edition #96 this month. I look forward to more legume recipes as legumes are an important and plentiful source of protein, especially if you are a vegetarian or vegan.

It is easy to participate. All you need to do is prepare a legume-centric dish. Link back to this announcement, my blog and also Susan's blog, as she is the original founder of the event. Share your creation using the linky tool at the end of this post by the end of the month. Use of the lovely logo, designed by Susan, is optional, but appreciated.

Only one entry per blogger please and it must be vegetarian. Recipes from archives will only be accepted if reposted and updated with the links required.

For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. The slight exception to this are legumes such as fenugreek or tamarind that typically are used in smaller quantities. Fresh or dried beans, lentils, pulses, and the sometimes edible pods that contain these seeds, and derivative products such as tofu or besan, along with fenugreek, carob, and peanuts are all acceptable. The possibilities are endless. Please just ensure that your shining ingredient is in fact a member of the legume family. All types of cuisines and courses are welcome, meaning appetizers, sides, mains and desserts are all acceptable so long as the mighty legume is the key ingredient.

Thanks in advance for your participation and inspiration. I am looking for guest hosts for 2016. Send me an email at legume.lisa AT gmail DOT com or leave a comment on this post if you would like to host. I still have a few spots left for this year.

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.

My Legume Love Affair #88 - October 2015

I'm pleased once again to be hosting My Legume Love Affair, a long running event celebrating all of the goodness of legumes. We are at edition #88 and I hope fellow bloggers will submit a recipe this month. This event was started by my dear and loving friend Susan of The Well Seasoned Cook and eventually passed along to me to administer. A special thank you to those who have hosted and contributed their creativity and talent over the years.

Legumes are an important source of protein, especially for those following vegetarian or vegan diets. In my kitchen, it is rare a day goes by without legumes playing an important role.

To share in the legume love affair, all you need to do is:

Prepare a legume-centric dish. Link back to this announcement, my blog and also Susan's blog, as she is the original founder of the event. Share your creation using the linky tool at the end of this post by the end of the month. Use of the lovely logo, designed by Susan, is optional, but appreciated.

I own and operate a vegetarian blog, so only vegetarian recipes will be accepted. That includes recipes free of meat, fowl and seafood. Please only one submission per month, per blogger. Recipes from your archives will be accepted if reposted and updated.

For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. The slight exception to this are legumes such as fenugreek or tamarind that typically are used in smaller quantities. Fresh or dried beans, lentils, pulses, and the sometimes edible pods that contain these seeds, and derivative products such as tofu or besan, along with fenugreek, carob, and peanuts are all acceptable. The possibilities are endless. Please just ensure that your shining ingredient is in fact a member of the legume family. All types of cuisines and courses are welcome, meaning appetizers, sides, mains and desserts are all acceptable so long as the mighty legume is the key ingredient.

Thanks in advance for your participation and inspiration. I am looking for guest hosts for 2016. Send me an email at legume.lisa AT gmail DOT com or leave a comment on this post if you would like to host.

My Legume Love Affair #85 - July 2015

Jagruti kindly offered to host MLLA for July. Sadly, sometimes life throws us rocks and unfortunately she is unable to complete the roundup. I am doing so on her behalf. Best wishes to her and her family.

We have six submissions this month. Thank you to everyone who contributed this time around. Without your continued support, we wouldn't be at #85 going on #86 this month. Thanks to dearest Susan for starting MLLA. Legumes are important part of my diet and especially beneficial for vegetarians and vegans. This event began in 2008 and I've been the administrator since 2013. A special thank you also to our guests hosts. Please note that I am looking for hosts for 2016. If you are interested, please email me or leave a comment.

Now onto the submissions.

Chickpea Chips

from Jen of Chardonnay and Samphire. These crispy delights are on my list of things to make soon. The best thing is that you can make the batter up a head of time and freeze it until it's time to fry up or bake this scrumptious snack.

BBQ Lentil Sandwich

courtesy of Janet of The Taste Space. This is a fine way to initiate a new grill and a different take on veggie burgers. Seasoned lentils and vegetables loaded on a bun topped with coleslaw is a mighty fine summer meal indeed.

Red Lentil and Cauliflower Tomato Pulao

from Lisa's Kitchen. I cooked up this colorful and nourishing lentil and rice dish with tangy tomatoes and fresh tender cauliflower seasoned with Indian spices. One-pot meals are always a good choice when there is little time or inclination to cook and this dish certainly was satisfying and a treat for the tastebuds.

Yellow Lentil Crêpes

courtesy of Sadhna of Herbs, Spices and Tradition. This gorgeous crêpe was featured in a magazine and a photographer even visited Sadhna's home to document the process. I'm a big fan of Indian-style crêpes and this one also happens to be loaded with plenty of vegetables and served with homemade chutney and ketchup.

Berbere Lentils with Sweet Potatoes and Chickpeas

offered up by Shaheen of Allotment2Kitchen. Berbere is probably one of my new favorite spice blends as I have lately been exploring Ethiopian cuisine, and this dish is something I surely want to try. The lentil stew is filled out with potatoes and chickpeas and served up with rice. This balanced meal is warming and inviting.

Black Bean and Cornmeal Patties

from Emily of Cooking for Kishore. I adore little bites, especially when legumes are the focal point. Add some cornmeal, hot sauce and herbs and you are set. Served with Spicy Sour Cream (Spicy Crema), this is a wonderful and satisfying summer meal that I would enjoy anytime of year.

And the concludes the July 2015 roundup. Short but sweet. Shaheen is hosting the August 2015 edition of MLLA. Be sure to share a favorite legume recipe to be included in the roundup.

My Legume Love Affair - #79

I am here with 79th edition of My Legume Love Affair, albeit a bit late. As many readers will know, this event has been going strong since 2008. Started by lovely Susan of The Well Seasoned Cook, I have now been the administrator of this event since 2013. This month I was the host. Thanks to everyone who took the time to share a recipe and continued thanks to all of the other bloggers that help to make this monthly event a success. In my opinion, you can never get enough ideas for legumes. They are especially a staple for vegetarians. So onto the entries.

Kuthiraivaali Kali

from Priya of Enveetu Kitchen. Priya says she normally makes this kali with moong dal and rice, but this time she used millet instead of the rice. This sweet dessert is certainly a dish to celebrate with.

Beetroot Salad with Freekeh, Quinoa and Kidney Beans

courtesy of Sarah of Maison Cupcake. I've yet to try freekeh, but I just know I would enjoy it, especially when combined with kidney beans, quinoa, beets, cabbage and haloumi.

Creamy Goan Black-Eyed Pea Curry

from lovely Siri of Cooking with Siri. Black eyed peas go oh so well with coconut milk, spices and tomatoes. I make a very similar version of this dish and it never fails to disappoint.

Roast Beetroot and Chickpeas with a Ginger Dressing

submitted by Jen of Chardonnay and Samphire. Beets are a favorite of mine, as are chickpeas, and here they come together in a delightful ginger dressing.

Drumstick Sambar with Seared Eggplant

is my contribution this month. Drumstick is a relatively new vegetable to me, but I adore it so, especially in sambars with some seared eggplant to embellish this nourishing dish also featuring toor dal and tamarind to make quite a nourishing and satisfying meal.

Yellow Moong Dal and Spinach Curry

from Janet of The Taste Space. Moong dal with delightful spices, tomatoes and greens is something not to be resisted. Comfort in a bowl for sure and just the sort of dish to warm us up during these cold days.

Dalia Chole Pulav - Broken Wheat Chickpeas Pulav

kindly submitted by Linsy of Home Cook Food. Wanting to come up with something new, this delightful chickpea dish with broken wheat, tomato and chole masala and lots of other warming spices was just right, especially when combined with a tomato onion salad.

Moong Dal Khichdi

from Rosh of Chef Al Dente. What's not to like about this combination of moong dal, onion, tomato and heavenly spices? One pot meals such as this are not only easy to make but are especially satisfying and nourishing.

Chocolate Habenero Black Turtle Bean Chilli

from Shaheen of Allotment2Kitchen. This intriguing one pot meal incorporates chocolate, habanero chilies, dried chilies, plenty of spice, some herbs, winter greens, tomatoes and sweet corn in addition to the turtle beans. This is surely a winter warmer.

Chickpea Minestrone

courtesy of Supriya of Queen of my Kitchen. Another winter warmer, featuring my favorite legume, along with pasta, veggies, tomatoes and lots of delightful herbs.

Masoor Tonak - Whole Brown Lentils

submitted by Raksha of Raksha's Kitchen. This Goan recipe with brown lentils, coconut, tamarind, potato and lovely spicing is surely one that should be a staple in our kitchens.

Vegan Quiche with Tofu and Besan

submitted from Johanna of Green Gourmet Giraffe. If you aren't keen on eggs but want a stunning quiche with lots of vegetables complete with tofu and besan, than this is the recipe for you. Complex and satisfying, no eggs or dairy are needed at all.

Barley Veggie Rainbow Salad

from Manpreet of Healthy Eats for All. This lovely salad featuring black eyed peas, barley and vegetables is a powerhouse of nutrients and all you would need for a balanced and satisfying meal.

Dal Makhani

from Sadhna of Herbs, Spices and Tradition. This whole black lentil curry is a classic North Indian dish with aromatic spicing and plenty of protein. It is surely a favorite to make in my kitchen and one of my husband's favorites.

Millet Peas Upma

submitted by Kp Ks of Myriad Musings. I've always said that millet is a grain that should appear on our tables more often, and here it shines with peas, coconut, split dal and spices. Easy and certainly an enjoyable meal.

Green Soup

from Kalinda of Wheat-Free, Meat-Free. Soup is always a wonderful way to eat your greens and here we have mung beans, green pepper, endive and lovely spices and herbs. Another dish that is ideal for the winter months.

Paruppu Poli

submitted by Preeti of Write Food. I've a weakness for savory Indian flat breads and this one with channa dal, some sugar, saffron and cardamon would be sure to please my palate.

And this concludes the MLLA January roundup for 2015. Shaheen is kindly hosting for February. Be sure to send in your favorite legume recipe for the month. Details are here.

My Legume Love Affair #79 - January 2015

I am happy once again to be hosting My Legume Love Affair, an event celebrating the ever popular legume that so shines in our meals. Thanks to dear Susan of The Well Seasoned Cook, who is the brainchild behind this event. She passed the baton to me and thanks to all of the other bloggers who keep the engine rolling with their creativity and support. Here we are into 2015 — legumes are never boring and provide happiness and essential protein in our diets.

To share in the legume love affair, all you have to do is:

Prepare a vegetarian dish centered on legumes. Link back to this announcement, my blog and also Susan's blog, as she was the original founder of the event. Share your creation using the linky tool at the end of this post by the end of the month. Use of the lovely logo, designed by Susan, is optional, but appreciated.

Because I own and maintain a vegetarian cooking site, only entries that are free of meat, fowl and seafood will be accepted. Please only one submission per month, per blogger. Recipes from your archives will be accepted if reposted and updated. You may submit your recipe to other events, but please check to see if those hosts have restrictions.

For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. The slight exception to this are legumes such as fenugreek or tamarind that typically are used in smaller quantities. Fresh or dried beans, lentils, pulses, and the sometimes edible pods that contain these seeds, and derivative products such as tofu or besan, along with fenugreek, carob, and peanuts are all acceptable. The possibilities are endless. Please just ensure that your shining ingredient is in fact a member of the legume family. All types of cuisines and courses are welcome, so long as the mighty legume is the key ingredient.

Thanks for your inspiration and participation. I am looking for hosts for 2015. Send me an email at legume.lisa AT gmail DOT com or leave a comment on this post if you would like to host.

Chickpeas in a Creamy Coconut Tamarind Gravy

I suppose it is an obsession of sorts, but coconut in some form or other has been making it into plenty of both sweet and savory creations lately. Coconut milk in particular muscles into a number of curries lately, so that my pantry shelves are in constant need of replenishment. The creaminess, richness and slight sweetness it imparts to gravies and sauces is not to be matched and one that vegans may want to pay special attention to as it closely mimics the texture of yogurt and truly shines in its own right.

Here coconut partners up with plump, tender and buttery chickpeas and tamarind. The use of tamarind here might be considered optional, but I find it gives a unique sweet and sour citrus flavor to the curry. You can add some freshly squeezed lime juice at the ending of the cooking time if you don't have tamarind on hand or just want to skip a step. The richness and fullness of tart, sour and bittersweet tamarind, however, contributes to the whole culinary experience.

This is also my contribution to My Legume Love Affair, a monthly event started by lovely Susan of The Well Seasoned Cook celebrating the goodness of all things legumes, now administered by me and kindly hosted this month by Sowmya.

Chickpeas in a Creamy Coconut Tamarind Gravy

Recipe by Lisa Turner Cuisine: Indian Published on May 12, 2014 Chickpeas simmered in a thick, creamy, fragrant hot, sour and tangy tomato, coconut and tamarind sauce Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon tamarind pulp 2 tablespoon olive oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 small onion, diced 1-inch piece fresh ginger, minced or grated 2 cloves garlic, minced or crushed 2 to 3 fresh green chilies, seeded and finely chopped 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon amchoor powder (optional) 1/2 teaspoon paprika 1/4 to 1/2 teaspoon cayenne 1 small tomato, seeded and diced handful of dried curry leaves, crumbled 13 1/2 oz (400 mL) can coconut milk 1 teaspoon sea salt, or to taste fresh chopped parsley or cilantro for garnish (optional) Instructions: Rinse the chickpeas and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside. Meanwhile, soak the tamarind pulp in 2/3 cup of boiling water for 30 minutes. Drain, reserving the liquid, and pressing through a strainer as much of the pulp as you can. Discard the remains and set the liquid aside. Heat the oil in a large saucepan over medium heat. When hot, toss in the mustard and cumin seeds and stir for 30 to 60 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion and sauté for a few minutes until softened. Now add the ginger, garlic and chilies, and continue to stir for another few minutes. Add the spices and stir for a minute until fragrant. Now add the tomato and curry leaves and continue to stir for a few more minutes. Stir in the chickpeas until well coated. Add the coconut milk and about 1/3 to 1/2 cup of the tamarind water along with sea salt. Bring to a gentle boil, reduce heat to medium-low, and simmer uncovered until the sauce is thickened, stirring often. Add more water to reach desired consistency. Serve with fresh chopped cilantro or parsley alongside any meal for a main with rice, Indian flatbreads and a vegetable dish. Alternately, you can serve over rice noodles or pasta. Makes 4 to 6 servings

More spicy chickpea offerings from Lisa's Vegetarian Kitchen:
Chickpea Vindaloo
Chickpeas with Mushrooms
Jerk Chickpeas
Chana Masala

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