My Legume Love Affair - The November Edition - 29

It is a pleasure to display a wonderful array of legume recipes this month. My dear friend Susan of The Well Seasoned Cook offered me the opportunity to host MLLA for November. Lots of healthy and tasty vegetarian recipes to choose from here. A big thanks to Susan for organizing this event and thanks to all who submitted their recipes. The random draw has taken place and Tanvi of Sinfully Spicy is the lucky recipient of a six-bag assortment case of dried beans from Hurst Beans and a choice of a cookbook or food related book from Amazon for up to $15.00US. Congratulations Tanvi and your Cornmeal Crusted Black Beans & Green Gram Cutlets will be gracing my table soon.


Shundal
from Bird's Eye View, of Food and Laughter located in Gurgaon, India. There is no picture of this dish, but it sounds lovely and she shares this darling picture of dolls instead.


Thai Coconut Curry Lentil Soup
from Jeanette's Healthy Living located in Conneticut, US. This spicy and pretty soup is pure comfort food indeed.


Cranberry Bean Mole with Roasted Butternut Squash
from Janet of Taste Space, located in Toronto, Ontario, Canada. A gorgeous dish that is just perfect for the cool weather.


Vegetarian Shepherd's Pie
from Samantha, located in Ottawa, Canada, and though she does not have a blog, she has kindly submitted this delicious recipe containing lentils and lots of delicious veggies. The photo has been contributed by Susan.


Tofu Tikka Masala
from Denny of Oh Taste n See, located in Seattle, WA, US. This lovely curry dish would certainly be heavenly alongside the Oats Roti that was served with this tempting creation.


No-oil Mattar Paneer
from Priya of Enveetu Kitchen located in Sharjah, UAE. One of my favorite Indian dishes and as far as I am concerned, you can never have enough recipes for this delightful dish.


Wild Rice and Lentil Soup
from Claire of Chez Cayenne located in Houston, Texas, US. Such a flavourful and warming combination of ingredients.


Mashed Tapioca with Sprouted Green Peas and Coconut
from Swathi of Zesty South Indian Kitchen located in Texas, US. Served with rice, enjoyed for breakfast, lunch, dinner or as a snack, this is truly a treat.


Dhokla/Steamed Gram Flour Cake
from Anu of Truth Personified, located in Los Angeles, US. Made from scratch and inspired by her mom, this creation is unique and oh so tempting.


Spicy Chickpeas with Ground Pomegranate Seeds
from Lisa of Lisa's Kitchen, located in London, Ontario, Canada. Lots of spicy goodness in this dish.


Cinnamon Spiced Chickpea & Sweet Potato Salad
from Megha of Live to Eat, located in India. Healthy, tasty and such a treat for any vegetarian or carnivore.


Sambar Vegetable Soup
from Tigerfish of Teczcape - An Escape to Food, located in California, US. South Indian creations such as this are irresistible, especially with mung beans.


Sambar (Lentil and Vegetable stew)
from Akheela of Torviewtoronto, located in Toronto, Ontario, Canada. This lovely dish featuring toor dal and lots of spices is sure to please those who enjoy Indian food as much as I do.


Eggplant Rice
from Akheela of Torviewtoronto, located in Toronto, Ontario, Canada. Tamarind and split legumes are combined here with rice and eggplant for a most nourishing meal.


Eggless Pumpkin Pancakes with Cinnamon with Chickpea Flour
from Graziana of Erbe in Cucina, located in Italy. These lovely pancakes will surely please the palate.


Yam, Black Bean and Amaranth Burritos
from Janet of Taste Space, located in Toronto, Ontario, Canada. This creative dish could not fail to please, and the presentation is simply divine.


Black Bean and Tomato Quinoa Salad
from Janet of Taste Space, located in Toronto, Ontario, Canada. Quinoa combined with black beans is a delightful and healthy dish.


Mung fudge (Ashoka halwa)
from Sowmya of Vegetarian Cultural Creatives located in Indiana, USA. This south Indian sweet is often served at weddings. I'd be sure to enjoy this for any occasion.


Dahi Gujiya-Stuffed Lentil Dumplings In Yogurt Sauce
from Tanvi of Sinfully Spicy, located in USA. Urad dal shines here, especially topped with tamarind chutney.


Peanut Jaggery Balls
from Priya, of Enveetu Kitchen, located in Sharjah, UAE. Such a delightful treat that could be enjoyed on any occasion.


Rajma Cutlet
from Priya of Enveetu Kitchen, located in Sharjah, UAE. Sprouted kidney beans are transformed into a delicious crispy starter.


Quinoa, Chickpea and Fennel Salad
from Vanessa of Sweet Artichoke, located in Switzerland. Quick to prepare, this dish is certainly a complete meal in itself.


Warm Autumn Three Bean Salad,
from Apu of Annarasa - Essence of Food, located in USA. This warming salad is perfect for autumn weather, especially served with soup and freshly baked bread.


Mexican Rice Salad
from Johanna of Green Gourmet Giraffe, located in Melbourne, Australia. This spicy Mexican inspired dish would be most perfect for a picnic indeed. I am flattered that Johanna based her recipe on my Brown Rice and Two-Bean Salad.


Pumpkin, Black Bean and Leek Chilli
from Mango Cheeks of Allotment 2 Kitchen, located in West of Scotland. Lots of chilies in this spicy dish and I certainly could not resist a bowl that includes pumpkin, black beans and borlotti beans.


Quick and Spicy Tomato Soup
from Chaya, of Comfy Cook, located in New York, USA. Cannellini beans shine here with marinara sauce and veggies. Certainly worth going back for seconds.


Quinoa Twice Cooked
from Chaya of My Sweet and Savory, located in New York, USA. Black beans go along nicely with nutty quinoa and tomatoes in this dish.


Green Tuvar Ghassi/Lilva Gassi/Curry
from Veena of Veg Junction, located in India. This dish with fresh tuvar was inspired by a dish her mom often makes.


Black Bean Chili
from Honey Bean of Bee and the Fruit in the Kitchen located in USA. This delicious chili is not only pretty but quite tempting too.


Mung Beans and Buckwheat Groat Soup with Leek and Salvia
from Bril of Brilblog, located in Valsorda on Garda Lake Italy. Some of my favorite foods are in this dish that is a complete meal in itself.


Cornmeal Crusted Black Beans & Green Gram Cutlets
from Tanvi of Sinfully Spicy, located in USA. This baked cutlet with a cornbread crust is certainly healthy and how could I resist?


Penne Pasta with Lentil Sauce from Jayasri
of Cooking is Divine, located in the United Kingdom. Brown Lentils really fill out this easy to prepare dsh.


Fava Bean Dip (Gluten-Free, Vegan, Low-Glycemic, Nut-Free, Soy-Free)
from Valerie of City Life Eats, located in Washington, DC, USA. Fresh fava beans are used in this dip that is surely worth the time it takes to make.


Tomatillo Peanut Kuzhambu
from Denise of Oh Taste n See, located in Seattle, WA, US. This colorful spicy dish was originally a korma.


Akara - Nigerian White Bean Burgers
from Susan of The Well Seasoned Cook, located in New York, US. This traditional African dish includes habanero peppers and is fried in a healthy red palm oil. Serve as a veggie burger or over a bed of salad greens with your choice of garnish.


Lentil and Wild Rice Pilaf
from Matt of Hurst Bean Blog, located in the US. Garlic and herb flavoured lentils are combined here with the sweetness of dried cranberries, crunchy nuts and wild rice. Quick to prepare, this dish would be a lovely side addition to any meal or even as a meal in itself.

Priya of Mharo Rajasthans's Recipes will be hosting the December edition of MLLA.

No Croutons Required - The winner for November

The winner of the November challenge which featured quinoa is Susan of The Well Seasoned Cook with this most tempting Vegetarian Avgolemono Soup with Quinoa. Such a unique and inspired dish with eggs, herbs, fresh lemon and carrot and of course quinoa.

Jacqueline will be hosting the December edition of No Croutons Required. Like we have done before in December for the past few years, we are deviating from our usual practice of featuring soups and salads and are asking for festive photos. You can submit a landscape photo, picture of your Christmas baking treats or decorations - basically anything that you feel represents the holiday season.

Spicy Mung Beans with Tomato and Onions

Though my favorite bean is probably chickpeas, mung beans are a close second. The addition of fresh tomato and un-fried onion and green chilies add a nice crunch to this spicy dish. I have adapted the recipe from 1000 Indian Recipes. This extensive collection of delights was a gift from my dear friend Susan of The Well Seasoned Cook. As I noted before, this cookbook is not strictly vegetarian, but there are lots of vegan and vegetarian ideas for spice blends, condiments, starters and snacks, soups, salads, vegetables dishes, paneer, legumes, curries, breads, desserts and beverages. I particularly enjoy the wide range of recipes from various regions of India.

Spicy Mung Beans with Tomatoes and Onions

1 cup of mung beans, washed and soaked for a few hours
2 cups of water
1/2 teaspoon of turmeric
1 teaspoon of dried red chilies
1 teaspoon of sea salt
1/2 teaspoon of mango powder (amchoor)
a generous handful of fresh parsley
1 large tomato, finely chopped
1 small onion, finely chopped
1 - 2 fresh green chilies, finely chopped
2 tablespoons of olive or sesame oil
1 teaspoon of cumin seeds
1 tablespoon of ground coriander
1/2 teaspoon of cayenne

Drain the mung beans and rinse. Transfer to a medium size saucepan, along with the water, turmeric, salt and dried red chilies. Bring to a boil, reduce the heat to medium low and cover and simmer until the liquid is absorbed - roughly 30 minutes. Stir occasionally.

Stir in the mango powder and parsley and transfer to a serving dish. Gently mix in the tomato, onion and green chillies.

Heat the oil in a small saucepan over medium-high heat. When hot, toss in the cumin seeds and stir and fry until they darken a few shades. Add the coriander and cayenne, stir a few times and pour over the mung beans.

Serves 4 - 6.

Other Mung Bean dishes that you will be sure to enjoy from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Spicy Mung Bean Soup with Coconut Milk
Indian Sour Mung Bean Soup
Savory Mung Bean Pancakes

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij

Audio Accompaniment: Kwark

VAZHAKKAI PULIITTA KOOTU / RAW BANANA KOOTU - KOOTU RECIPES

INGREDIENTS 

• Raw banana – 1 no
• Toor dal – 1.5 tsp
• Tamarind – small gooseberry size
• Sambar powder – 1 tsp ( adjust )
• Salt & water – As needed

To temper 

• Coconut oil or cooking oil - 2 tsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Chana dal – 1/2 tsp
• Grated Coconut – 1 tbsp
• Hing – 1/4 tsp
• Curry leaves – Few

Coconut oil – 1 tsp ( I added.its optional )

METHOD 

• Pressure Cook toor dal and set aside.
• Cut the raw banana into small cubes and allow it to cook with sambar powder, salt & required water.
• When it is done , add the  tamarind extract , toor dal and boil for sometime.
• Temper the mustard seeds , urad & channa dal , hing and grated coconut. Roast the coconut well and add all the tempered items to the gravy /kootu.
• Finally add a tsp of coconut oil for additional flavor.
• Mix with plain rice topped with ghee or serve as an accompaniment for sambar rice .Enjoy !!

No Croutons Required - Quinoa

The challenge for November was to come up with a soup or salad featuring the mighty quinoa. Please do cast your vote in the comment section or via email. Please note that my submission is not eligible for voting. Thanks to everyone who submitted an entry this month.

Our first entry comes from Tigerfish of An Escape to Food who submits this tempting Butter and Black Pepper Mushrooms with Quinoa & Brown Rice Salad. Who could possibly resist this combination of quinoa, King/Trumpet Oyster mushrooms, butter, sea salt and black pepper? (California, USA)

Johanna of Green Gourmet Giraffe is up next with this most healthy and pretty Curried Quinoa, Chickpea and Red Lentil Soup. Onion, carrots, celery, garlic, ginger, curry powder, promite, seeded mustard, chili paste, smoked paprika, lentils, veggie stock, tomatoes, chickpeas, quinoa with a dollop of yogurt are combined for a meal fit for a king and queen. (Melbourne, Australia)

Mango Cheeks of Allotment 2 Kitchen submits this lovely Spiced Quinoa Salad with Chickpeas and Mango Chutney. Quinoa, chili flakes, baby spinach, chickpeas and mango chutney make for one healthy dish indeed that is a complete and balanced meal. (West of Scotland, UK)

Susan of Holly Grove Kitchen enters this month with a mouthwatering Quinoa, Courgette and Dolcelatte Salad. Quinoa, Courgette, red onion, cherry tomatoes, red chili, dolcelatte, red wine vinegar and olive oil are tossed together to create this wonderful salad that could not fail to please lovers of this most delicious grain. (Shropshire, UK)

Janet of Taste Space contributes this gorgeous Black Bean and Tomato Quinoa Salad. Black beans, quinoa, tomatoes, green onions, fresh mint are combined and dressed with lime zest, fresh lime juice, olive oil and maple syrup. This Mexican salad could easily become a favorite in my household. (Toronto, Ontario, Canada)

My contribution this month is this Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds. Quinoa, toasted almonds, baby spinach, red onion, feta cheese, and pomegranate seeds are drizzled with a dressing of red wine vinegar, olive oil, honey and Dijon mustard. If you want to wow your dinner guests, this is the salad to serve. (London, Ontario, Canada)

Vanessa of Sweet Artichoke submits this most appetizing Quinoa, Chickpea and Fennel Salad. Caramelized fennel with cider vinegar is combined with quinoa, chickpeas, chillies, freshly squeezed lemon juice, fresh coriander, fresh dill, fresh mint, olive oil and cumin. How could I resist trying this dish? (Switzerland)

Valerie of City|Life|Eats enters the fray with this most delicious Chickpea Quinoa Salad (Gluten-Free, Vegan, Nut-Free, Soy-Free). Quinoa, chickpeas, fresh lemon juice, olive oil and parsley are here presented as a complete and healthy meal. Certainly a comforting dish as winter sets in. (Washington, DC, USA)

Our final entry is from Susan of The Well Seasoned Cook. This lovely and unique Vegetarian Avgolemono Soup with Quinoa begins with vegetable broth, which is then transfered to a a mixture of eggs and lemon juice. Quinoa is then added and the soup is garnished with grated carrot and fresh dill. If you want to impress your dinner guests, this is surely an ideal choice to include on the menu. (New York, USA)

Jackie will be hosting the next edition of No Croutons Required. Check back at the beginning of the month for the theme.

Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

It's no secret to my friends or to regular readers of this blog that I consider quinoa to be an absolutely essential staple grain in anyone's kitchen and diet. As simple to cook and as versatile an ingredient as ordinary white rice, quinoa's light and fluffy texture and a delicately sweet and nutty taste make it a treat on any plate even on its own. But it's an almost perfect balance of essential amino acids and proteins — rare in the plant kingdom — that make quinoa such an important food, especially for vegetarians. You just can't lose.

So it was a no-brainer for me to pick up Patricia Green and Carolyn Hemming's wonderful new quinoa cookbook, Quinoa 365: The Everyday Superfoodthe other day. And it was not a disappointment! Filled with beautiful colour photographs and a wide selection of easy-to-follow recipes for all sorts of dishes and occasions, this book is a perfect introduction to those who have never tried quinoa before, and will provide plenty of inspiration to those who have long enjoyed this amazing grain.

This simple but colorful and delicious salad is adapted from Quinoa 365and can serve as a side salad or as a light lunch or supper on its own. An appetizing and healthy light lunch for me today, I'm also posting this as a friendly reminder that I'm taking quinoa recipes until November 20th for this month's No Croutons Required food blogging event. Anyone with a favourite quinoa recipe is invited to submit it to me following the instructions posted here. Bon appetit!

This also goes to Jayasri who is asking for recipes featuring pomegranate seeds. Thanks to Priya for starting this event.

Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

Recipe by Lisa Turner Adapted from Quinoa 365: The Everyday Superfood Published on November 19, 2010 Simple, colorful, healthy and delicious quinoa salad tossed with spinach, almonds, Feta cheese and pomegranate seeds Print this recipe Salad: 1/2 cup dried quinoa 1/2 cup almonds 1/2 pound baby spinach 1 red onion, sliced 1 cup sheep milk Feta, crumbled 1 pomegranate, seeded (1/2 to 3/4 cup) Dressing: 3 tablespoons red wine vinegar 3 tablespoons olive oil 2 teaspoons honey 1 teaspoon Dijon mustard 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Rinse and scrub the quinoa under cold running water. Place in a small saucepan, cover with 1 cup of fresh cold water, and leave to soak overnight. The following day, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool. Preheat an oven to 350°. Slice the almonds and spread with the flesh side up over a baking sheet. Toast in the oven for 5 minutes or until the almonds are lightly browned and fragrant. Remove from heat and set aside to cool for a few minutes. Distribute the spinach over 4 to 8 dinner plates depending on the desired serving size. Scatter the onion, Feta, almonds and pomegranate seeds over top each plate. In a small bowl, whisk together the dressing ingredients and drizzle over the salad servings. Serve right away. Makes 4 lunch servings or 8 side servings

Other quinoa salad recipes you may enjoy:
Quinoa and White Bean Salad with Wasabi and Roasted Asparagus
Roasted Beet Salad with Quinoa, Chickpeas and Miso and Tahini
Chickpea and Quinoa Salad with Lemon and Tahini

On the top of the reading stack: Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij.

Audio Accompaniment: Carbon Based Life Forms.