My Legume Love Affair #31: the roundup (part two) 1
To facilitate reading, I have divided the submissions I have received into two sets. The roundup of My Legume Love Affair #31 started in this post and continues here.
Make yourself comfortable, then follow me on a journey of flavors, colors, traditions and culinary creativity. For each submission, I will give you the official information (author, blog name and post title) and a one-line description that summarizes it.
If reading about all these great recipes has inspired you and you would like to participate, My Legume Love Affair #32 just started and is hosted by Sandy of Sandhya's Kitchen. The deadline for submitting of your legume dish is February 28. You can always find out who is hosting on this page.
At the end of this portion of the roundup, I reveal the lucky winner of the event prizes.
Lisa of Lisa's Kitchen prepared also Greek Lentil Soup (known as fakes)
This soup is often eaten during Lent and is typically made with brown lentils and vegetables
Smitha of Kannada Cuisine prepared Alasande dantu Sapneeru / Spicy broth and braised black eyed peas and red spinach — Sapneeru is a very healthy dish, made with practically any vegetable, any greens and any pulses
Harini-Jaya of Tamalapaku prepared Choliya/Green Bengal Lentils Curry
A refreshing change from dried beans, these green ones are easy and quick to cook
Denny of Oh Taste n See prepared Carrot Beetroot Vadai
Verdict: Crispy, crunchy, sweet, yet spicy. Tasty and colorful, perferct for a party.
Denny of Oh Taste n See prepared also Spinach Scallion Pesarettu
Pesarettu is a traditional Andhra dish. You can make dosas immediately after you grind the batter.
Ivy of Kopiaste to Greek Hospitality prepared Vegan Black Beans Spanakopita
No eggs or cheese are used for this strifti spanakopita (a roll which is then twisted)
Johanna of Green Gourmet Giraffe prepared Aussie bbq tofu with rice noodles and carrot salad
A spice mix for red meat is used to rub tofu and some thoughts about the floods are shared
Honeybee of HoneybeeCooksJackfruit prepared Mexican Refried Bean Dip
Make "refritos" (i.e., well cooked) beans and enjoy this dip with homemade avocado salsa
Ambreen of Simply Sweet 'n Savory prepared Sev ( Fried Gram - flour Noodles )
The dough is pushed through the Sev press directly into the hot oil where it fries into crisp noodles
Manju of Three Tastes prepared Boston-style Baked Beans (via Tokyo)
Full-flavored, umami-licious and tender baked beans with miso and olive oil instead of pork
Eftychia of Dream of Cakes prepared Black Eyed Beans cooked in Fresh Tomato Sauce
Called louvia in Cyprus,these beans shine when paired with a simple tomato and celery sauce
Valerie of More Than Burnt Toast prepared Chickpea and Spinach Salad with Cumin
Chickpeas go exotic with a lemon and cumin dressing and spinach provides a tender bed for them
Shu Han of Mummy I can cook prepared Chorizo and Chickpeas in Paprika-Tomato Sauce
Fully cured chorizo makes plan A, a stew, turn into plan B, a delicious sauce
Priya of Priya's Easy N Tasty Recipes prepared Bulgur & Chickpeas Salad
A very colourful salad, yummy, healthy, filling and prefect to carry to a picnic
Priya of Priya's Easy N Tasty Recipes prepared also Sprouted Moth Beans, Beets & Cucumber Salad
Grated fresh beets gives crunchiness to the salad and cooked moth beans taste marvellous
Susan of The Well-Seasoned Cook prepared Shiruko - Japanese Mochi and Azuki Bean Dessert Soup
A sweet slurp of red azuki bean broth decorated with a floating raft of grilled mochi
Krithi of Krithi's Kitchen prepared Paneer Green Salad with Ginger-lemon dressing
Cubed and marinated paneer contributes proteins makes the salad more interesting
Bala of A Life Journey Together prepared Bolivian Peanut Soup
A creamy soup without cream that freezes well and is quite filling
Valerie of City|Life|Eats prepared Spicy Black Bean Dip
Made with black and azuki beans, it is gluten-free, vegan and has no soy, nuts or oil
notyet100 of Asan Khana prepared Chana Masala - Spiced Chickpeas
Already boiled chickpeas prepared into a simple curry by the husband for his sick wife
notyet100 of Asan Khana prepared also Missi Roti (to accompany butter chicken)
A simple chicken recipe shines with tasty roti and a colorful spinach and red cabbage salad
Cinzia of Cindystar prepared Chickpea & Leek Cream Soup with Ginger (and Vanilla)
A hot, creamy soup that will warm you up and even give a sort of embrace to your stomach
Brii of Briiblog in English prepared Alici in Salad with Chickpeas
Carrots, spinach, fennels, radicchio, chickpeas and anchovies go into the making of this splendid salad
Jayasri of Samayal Arai - Cooking is divine prepared Black Channa/Black Garbanzo stirfry
A stir-fry with a twist: protein-rich quinoa powder
Simona of briciole prepared zuppa di fagiolina del Trasimeno / cowpea of Lake Trasimeno soup
Aristocratic fagiolina shines in a soup recipe originally for vegetarian cassoulet
And now the announcement of the winner of any cookbook or food-related book selected from Amazon U.S. (valued at not more than 15USD for the book itself) and of a Hurst Bean Box (a case of six bags of the winner's choice of Hurst Bean products). I used a random integer generator and the program gave me the number 2. The 2nd name in the list of participants to submit an entry (minus the host, the organizer and previous winners) was Siri of Cooking with Siri. Congratulations to the winner! Susan will contact the lucky winner to arrange the shipment.
Thank you so much to all who participated and made this edition of MLLA a success!
I believe all the submissions I have received are presented in the roundup. However, mishaps are part of life, so if you find anything missing or in need of amendment anywhere in the roundup, please do let me know.
1 A note about the title of my post: legumi che passione! is not the literal translation, but my personal rendition of the original My Legume Love Affair.
