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.

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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.

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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.

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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

On the top of the reading stack: the newspaper

Audio Accompaniment: Nicolas Bacher

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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.

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My Legume Love Affair - #68

I am pleased to be hosting My Legume Love Affair this month here on this space. As many readers will know, this long running event is the creation of lovely Susan of The Well Seasoned Cook. It's been a popular destination for lovers of all things legumes since 2008. For a year now, I have been the "legume mistress" and will continue as coordinator. Already I have hosts booked up until July and a list of those who have expressed an interest. I will be sorting out that list soon and hopefully filling in the remaining spots for 2014. A special thanks to Susan for her gorgeous logos each month and also for sponsoring a prize. I hope that this event will continue to be a popular spot to share your treasured bean creations.

Now unto the details...

What you need to know to participate:

I own and maintain a vegetarian cooking site, so only entries that are free of meat, fowl and seafood will be accepted. Please only one submission per blogger. Recipes from your archives will be accepted if reposted and updated. You may submit your recipe to other events.

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, carob, peanuts and derivative products like tofu or besan are all acceptable. Please 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.

Simply showcase your legume-centric dish on your blog by the end of February,
link to this announcement and the ongoing MLLA page. Kindly send a nod to Susan, our beloved creator of MLLA. Use of the logo is optional but appreciated.

Email the following information to legume.lisa AT gmail DOT com:

1. Your name
2. Name of your blog
3. Title and url of your post
4. A photo (320 px wide or larger) - this is optional, but helpful
5. Location, for prize purposes

Prize information:

1) Susan is generously sponsoring a prize that she will ship worldwide, at her own expense. This month she is offering a silicone gel non-stick multi-purpose mould.

2) Hurst Beans continues as a sponsor meaning US residents have a chance to win a 6-pack assortment of products by the N.K. Hurst Company. Due to shipping restrictions, this prize is restricted to residents of the US.

If the random winner is a resident of the US, they will win both the Hurst Bean Prize and Susan's offering - otherwise a second draw will take place for the Hurst prize from the pool of US residents.

The winner or winners will be contacted via email once a random draw has taken place.

*Note: my immediate family and friends are ineligible to win a prize. Links to products are for non-commercial purposes and intended as prize descriptions. Neither Susan nor myself are receiving monetary or product compensation.

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Chickpea Potato Koftas with Ricotta Cheese

I adore koftas and have experimented with many varieties in my kitchen. Popular in the Middle East and India, they are often made with ground meat, vegetables, legumes and almost always spices and herbs. They are typically served smothered with sauce or a gravy, though sometimes just a small amount of sauce or chutney is all that is needed. As a vegetarian, I of course don't cook meat, and you won't miss it when you try these little bites composed of chickpeas, potato, a little creamy ricotta cheese and a generous amount of spices to really impress the senses. Rather like a falafel, these are great for serving in rotis or chapatis along with some leafy greens and a tomato chutney or perhaps this sun-dried tomato paste. Perfect patio food, and they take very little time at all to make once the potato and chickpeas are cooked.

I've included ricotta cheese here as I had some in the refrigerator that I didn't want to go to waste. Yogurt will do just as well, or give them a try with some soft goat cheese.

An added bonus is these are baked rather than fried, meaning less mess and less oil. If preferred, you can shallow fry them in a few inches of oil, in batches, for about 5 minutes, taking care to lightly brown both sides. Drain on paper towels to get rid of excess oil if you choose this method.

This is my contribution to this month's My Legume Affair, an ever popular event started by Susan, now administered by me, and kindly hosted this month by Aparna.

Chickpea Potato Koftas with Ricotta Cheese

Recipe by Lisa Turner Cuisine: Indian Published on July 7, 2013 Soft, creamy and spicy baked chickpea and potato koftas with ricotta cheese — these are a hit at any gathering Print this recipe Ingredients: 2/3 cup dried chickpeas (2 cups cooked) 1 large potato 1/4 cup fresh cilantro, chopped 1-inch piece ginger, peeled and finely chopped 2 green or red chilies, seeded and finely chopped 1/4 cup sesame seeds juice from 1 lemon or 1/2 teaspoon amchoor powder 1 tablespoon ground coriander 1/2 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon paprika 1/4 teaspoon asafetida 1/4 teaspoon cayenne 1/2 teaspoon baking powder 1 teaspoon sea salt 2 tablespoons sesame oil 3 tablespoons ricotta cheese, yogurt or soft goat cheese chickpea flour (besan) as needed Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are buttery soft. Drain and transfer to a food processor. Meanwhile, roast, boil or steam the potato until fork tender. When cool, peel and transfer to a large bowl and mash with a fork or potato masher. Pulse the cooked chickpeas in the food processor. Transfer half of the chickpeas to the potatoes, and then add all the remaining ingredients except the chickpea flour into the food processor. Pulse or process until you have a smooth and fairly thick batter. Add more sesame oil or ricotta, yogurt or goat cheese as necessary. Transfer to the potatoes and stir until combined. Stir in chickpea flour as needed if the mixture is too moist to shape. Preheat an oven to 350° and line a baking sheet with parchment paper. Rub your hands with a thin film of oil and shape the mixture into small 2 1/2- to 3-inch patties. Transfer to the baking sheet. Bake for about 20 minutes, turning the koftas once part way through the baking time, until lightly browned on both sides. Serve hot or warm with your favorite sauce or chutney. Makes about 20 koftas

More little bites you are sure to enjoy from Lisa's Vegetarian Kitchen:
Brown Rice and Quinoa Cakes with Parmesan
Quinoa Goat Cheese and Parmesan Cakes
Stuffed Jalapeño Peppers with Goat Cheese and Sun-dried Tomatoes

On the top of the reading stack: The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence

Audio Accompaniment: Brian Eno - On Land

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