My Legume Love Affair #41: the roundup (part one)
Hosting the 41st edition of MLLA, created and organized by Susan of The Well-Seasoned Cook was, as in previous occasions, a great pleasure. Throughout the past month, I have received contributions from around the world, delicious variations (savory or sweet) on the theme of legumes.
Hosting an event means having the pleasure of collecting and then sharing the collection — of savoring in solitude each dish as it comes into my mailbox, and then inviting everybody to the final banquet.
I am presenting the contributions in the order I have received them — however, multiple posts by the same author are grouped together. For each submission, I will give you the official information (author, blog name and post title) and a brief description that summarizes it — a tiny morsel that will entice you to follow the link and read the details.
Now, please, make yourself comfortable, then follow me on a two-part journey of flavors, colors, traditions and culinary creativity. And at the end of the second portion of the roundup, I will reveal the lucky winner of the event prizes.
Carolyn of Desire Empire shares with us Grilled Chicken and Bean Salad
The road to healthy weight loss includes legumes, which are filling, relatively low fat and full of nutrients... Super Food indeed."
Heather of girlichef prepared Smoky Yellow Eye Bean Soup
"Yellow Eye beans... that, when combined with some savory smoked pork necks and the slow heat of smoky chipotles, formed a big bowl of comfort that we didn't want to stop eating."
Kalinda from Wheat-Free Meat-Free prepared Ful Medames (Egyptian Fava Beans)
"You don’t frequently see breakfast recipes that use beans... Ful medames are an Egyptian breakfast dish (or possibly lunch) made of fava beans."
Sowjanya of Ruchikacooks offers Mulagushiyam (A postpartum/Lactation recipe with legumes)
"This recipe uses simple ingredients like moong dal, milk and channa (garbanzo beans) which are known to induce milk production."
Laura of The Spiced Life prepared Spanish lentil Soup with Sausages and Apples
"This stew has all the earmarks of a perfect fall or winter dinner, simmering away during the day to keep the kitchen warm, filling your bellies in the evening to keep you warm."
Janet of The Taste Space prepared Indian Eggplant and Lentil Curry (Dal Bhat Meets Baingan Bharta)
"With the roasted eggplant, you create a smokey, sultry savoury mush... Now throw it into your dal. Mix the two together. Bliss, sheer bliss. And a complete meal: veggies and beans."
Jane of The Healthy Beehive shares Vegan Mc-Rib LESS sandwich
A vegan version of the McRib, with a base of a bean burger: "While I am sure this is no McRib sandwich, it is healthy, tasty, and doesn’t have ingredients I cannot pronounce."
Shaheen of Allotment 2 Kitchen prepared Spiced Root Vegetable and Lentil Stew
"Although spiced, this is not a blow your head off 'spicy hot' stew. It's not curried in flavour either, just body warming, perfect for the weather."
Kalyani of Sizzling Tastebuds prepared Vazhaipoo Paruppu Usuli with Moong Dal
A traditional South Indian / Tamil dish whose name can be loosely translated ad Banana flower blossom stir fry with split green gram.
Kalyani prepared also Avarekaayi Saaru
This can be served with hot steamed rice or steamed millet dumplings. "But whatever you do, don't forget to add ghee - it takes the taste of this simply fabulous sambhar to greater heights."
Caffettiera of La caffettiera rosa presents Black Bean Soup
"If you can, while you can, make this soup. It is good. It is also dead easy... The active – read: standing – time is minimal, the calories are acceptable, and you can just make loads and eat over a few days."
Celine of Greens and Peaches prepared Pumpkin-Kale stew with lentils
"This stew is one surprising dish. The addition of lentils made it very nutritious and the flavors are wonderful. The ideal meal on a cold winter night."
tigerfish of An Escape to Food prepared Green and Yellow Split Pea Soup
"Green split pea has a slightly more "pea" flavor, yellow a little milder, but end of the day, hardly noticeable. If nutrients are the concern, don't worry about it as there is no big difference."
Akheela of Torviewtoronto offers Ivy gourd stir fry
Ivy gourd can "be found in Indian markets in California and elsewhere... sold green, looking very much like a tiny cucumber, but in India it is also sometimes used in its scarlet red mature stage." [source]
Vaishali of Ribbon's to Pasta's prepared Leele Doongri ne Kadhi ane Rotlo
Rotlas are thick millet breads... best served with some kind of kadhi or brinjals... I made spring onion curry. Leele is green in Gujrati and Doongri is onion."
Vaishali prepared also Bedmi Poori Aaloo Sabzi
"Bedmi Poori is an Old Delhi speciality... a bread made of wheat flour and ground udad dal... served with Aaloo sabzi, cooked lavishly in pure ghee. The sabzi is then topped with a tangy and spicy chutney."
and Maatla Oondhiyo
"Layers of particular vegetables and beans are put in the earthen pots... sealed and fired in an underground kiln. After the pot is sufficiently cooked, it is removed and enjoyed by friends and family."
and finally Peanut Chikki
A combination of jaggery and peanuts "cooked together makes a wonderful dessert after meals. During winters this chikki is a must in our family..."
To facilitate reading, I have divided the submissions into two sets. The roundup of My Legume Love Affair #41 continues in this post: please, follow me there to savor another set of delicious dishes from all over the world.