Ginger peach muffins

When it comes to Eddie Murphy’s movies there are only two I like, but the first bite into one of these muffins and “The Heat is On” popped in my head. :)

The ginger adds a fresh, delicious kick to these muffins and I was amazed by how well the flavor goes with peaches.



Ginger peach muffins
from Good to the Grain

Topping:
2 tablespoons + 1 teaspoon grated fresh ginger
2-3 small peaches,

Curried Red Lentil Soup

Modest cook that I am, I must say this must be one of the best lentil soups I have ever prepared. I adapted it from At Home with Madhur Jaffrey. Her recipe calls for curry powder, but I always find that fresh homemade blends are far superior and accordingly have provided a substitute. Easy to prepare, along with rice or an Indian flatbread, this dish is a good choice for a mid-week meal or anytime for that matter. Slightly smoky, spicy and creamy, this healthy blend of ingredients is warming and won't fail to tickle your taste buds.

I served this as a rather unconventional vegetarian Christmas meal, along with rice, Caesar salad, Cheese Biscuits and assorted veggies.

This recipe goes to Priya, who is hosting this month's MLLA, a lovely legume event started by dear Susan of The Well Seasoned Cook.

Curried Red Lentil Soup

1 cup of red lentils, well rinsed and drained
4 cups of water or vegetable stock
1/2 teaspoon turmeric
1 medium carrot, scrubbed and diced
a generous handful of parsley or cilantro, roughly chopped

For the seasoning:

2 tablespoons of olive oil
1 small onion, chopped
1 inch piece of ginger, peeled and grated or finely chopped
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of curry powder (or a dash of asafetida, 1/4 teaspoon of ground mustard, 1/4 teaspoon of fennel seeds, 2 - 3 finely chopped green chilies, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground cardamon, pinch of saffron, dash of mace, dash of amchoor powder, freshly cracked black pepper and a generous handful of dried fenugreek leaves)
1/2 teaspoon of cayenne
2 large tomatoes, finely chopped
sea salt to taste

Combine the lentils and water or vegetable stock in a large pot and bring to a boil. Add the turmeric, carrots and parsley, partially cover and reduce the heat to low and cook for 45 minutes or until the lentils are soft and tender, stirring occasionally.

For the seasoning, heat the oil in a frying pan over medium heat. When hot, add the onion to the pan and stir and fry until the onion is softened and begins to brown. Now add the ginger, cumin, coriander, cayenne, curry powder (or spice blend) and stir and fry for a minute or two. Next add the tomatoes and salt and simmer, stirring occasionally, until the tomatoes are softened - roughly 10 minutes. Add this mixture to the cooked lentils and simmer, covered, for another ten minutes, stirring occasionally, adding more water if necessary to achieve your desired consistency. Blend a portion of the soup with an immersion blender or in a food processor or blender and serve hot.

Serves 4 - 6

More lentil soups from Lisa's Vegetarian Kitchen:
Curried Carrot and Lentil Soup with Cashews
Green Lentil Soup with Cashew and Coconut Milk
Lentil Soup with Prunes and Apricots
Greek Lentil Soup

Cherry and almond tartlets

I know, I know – another cherry tart in less than a week… But be honest with me: would you be able to resist such a beautiful dessert? I ran to the kitchen the moment the magazine arrived at my door. :D



Cherry and almond tartlets
slightly adapted from Australian Gourmet Traveller

Filling:
500g crème fraîche*
100ml pouring cream
20g pure icing sugar, sifted, plus extra for dusting
fresh

Plum burnt-butter pistachio cakes

I love stone fruit but they are not around for long – it’s time to enjoy these delicious treats while they’re in season here.

These cakes come from this beautiful magazine and even though I am crazy for plums they are not 100% necessary in this recipe: the burnt-butter pistachio cakes are so amazing I recommend them even without the fruit topping.

Plum burnt-butter pistachio cakes
from

Bill’s cherry tart

I hope you all enjoyed the Christmas series!

I thought that this delicious tart would be perfect as my last post before Christmas: it’s pretty much a clafoutis with a crust – I am a crust kind of girl – and the recipe comes from one of my all time favorite cooks.

Happy Holidays!



Bill’s cherry tart
from Holiday

Pastry:
½ cup + 1 tablespoon (127g) unsalted butter, melted and cooled
1/3 cup

Buttermilk Cheddar Biscuits

My regular readers will know how much I enjoy making various types of biscuits. My latest attempt were these moist Cheddar Biscuits with a golden brown top. Savory biscuits such as these ones make a nice treat for lunch and an ideal accompaniment with most any meal and would certainly be a welcome addition to the Christmas table. Easy to prepare and very filling, the only drawback is the amount of dishes and clean up after you are done baking, but I can assure you it's worth the effort. If you don't have buttermilk on hand, simply add 1 tablespoon of vinegar or lemon juice to a measuring cup and add enough milk to measure 1 cup. Let sit for 5 minutes. Any remaining soured milk that is left over will keep in the fridge for three or four days.

Buttermilk Cheddar Biscuits

2 cups of unbleached white flour
1 tablespoon of baking powder
1/2 teaspoon of sea salt
1 1/2 sticks of unsalted butter (12 tablespoons)
1/2 cup of buttermilk (or soured milk)
1 large egg
1 cup of extra old white cheddar cheese, grated
1 egg beaten, for brushing the tops of the biscuits before they go into the oven

Line a baking sheet with parchment paper.

Combine the flour, baking powder, and salt in a large bowl. Cut the butter into the mixture with a pastry cutter or a knife and fork until the butter is reduced to small crumbs. Gently whisk together the buttermilk and egg in a small bowl and pour into the dry ingredients. Mix until just combined. Fold the cheese into the mixture.

Turn the dough out onto a floured board and gently knead 5 - 7 times. Roll the dough out into a rectangle, roughly 10 x 5 inches (the thickness should be 3/4 of an inch). Cut the dough lengthwise in half and then across in quarters into you have 8 squares. Transfer to the prepared baking sheet and brush the tops with the beaten egg.

Bake in a preheated 425 degree oven for 20 - 25 minutes, or until the tops are nicely browned and the biscuits are baked throughout. Cool on a wire rack and serve warm or hot.

Yields 8 biscuits.

More biscuit recipes from Lisa's Vegetarian Kitchen:
Quick and Easy Ricotta Cheese Biscuits
Cheddar Dijon Biscuits
Olive Oil Parmesan Biscuits
Lime Biscuit Thins

On the top of the reading stack: Mysteries by Knut Hamsun

Audio Accompaniment: Translucence/Drift Music by John Foxx and Harold Budd

Mince pie cupcakes with brandy butter icing

If I tell you that I kept this recipe in a very special place since January already thinking of this Christmas series will you promise not to think I am insane? :)

These cupcakes are incredibly tender and moist, one of the most delicious cupcakes I have made so far; they are so good that a simpler icing could be used with great results – or no icing at all.



Mince pie cupcakes with brandy

No Croutons Required - Festive Photos for December

The theme this month for No Croutons Required was to come up with a festive photo. It has become a tradition to deviate from our usual practice of asking for vegetarian soups or salads as December is a busy time of year and it's fun to share images of winter landscapes and Christmas preparations. There are some talented photographers out there and I am excited to see the submissions. I am not much for decorating my home for Christmas, and I hoped to send in a picture of a Christmas treat to Jackie, but the deadline for submissions is today, so I am sending along this picture from a few weeks ago when we were hit with nearly 4 feet of snow in a matter of days.

I will be hosting the next edition of No Croutons Required. Check back at the beginning of January for the challenge.

White chocolate gingerbread blondies

I’m a sucker for spices – you’ve probably noticed that – and the word “gingerbread” gets me drooling already; can you guess what I felt when I found Martha’s gingerbread recipe collection? :)

The only problem was choosing ONE recipe to make - luckily for me the bag of white chocolate chips in my pantry helped me out a little. ;)

White chocolate gingerbread blondies
from here

2 ¾ cups + 1

Green Bean and Borlotti Bean Risotto

My photos here do not do this dish justice. A creamy combination of arborio rice, romano beans, crunchy green beans and Parmesan cheese is a perfect remedy for a diner who is suffering from a lack of appetite. A complete meal on a plate, it is worth the effort of stirring frequently to achieve your desired consistency. Consider serving with a salad, such as my famous Vegetarian Caesar Salad, or perhaps with Bengali-Style Potatoes.

Green Bean and Borlotti Bean Risotto

1/2 cup dried borlotti (romano) beans
2 1/2 cups vegetable stock
1 tablespoon olive oil
1 onion, chopped
1 cup arborio rice
1/2 cup dry white wine
1 cup trimmed and chopped green beans
1 tablespoon unsalted butter
1/3 cup fresh grated Parmesan cheese
1/2 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the borlotti beans under cold running water, and place in a bowl.  Cover with cold water, add a little yogurt whey or lemon juice, and leave to soak overnight at room temperature.  Drain and rinse, then place in a medium saucepan and cover with fresh cold water.  Bring to a boil, then reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are tender.  Drain and set aside to cool.

Before cooking the risotto, bring the vegetable stock to a low simmer in a small saucepan.  When the vegetable stock is hot, heat a medium or large saucepan over medium heat.  Add the olive oil, wait a few moments, then swirl to coat the pan.  Add the onions and stir for 5 minutes or until the onions are translucent.  Turn down the heat slightly, add the rice and stir to coat the grains with oil.

Pour in the wine and cook gently for about 5 minutes or until the liquid is absorbed, stirring occasionally to prevent the rice from sticking to the pan.  Now begin adding the hot vegetable stock, one good ladleful at a time, stirring and waiting each time until the stock has been fully absorbed before adding the next.

After 15 minutes, stir in the green beans and continue the cooking process until most of the stock has been used up.  At this point taste the rice and check to see if it is cooked to your preferred texture — the risotto should be soft, creamy and cooked throughout while holding its shape, but you may not want to use all the stock if you prefer your risottos more on the al dente side.

With the last ladle of stock that you use, stir in the reserved borlotti beans and warm.  Once the liquid has been absorbed, remove from heat, stir in the butter and Parmesan cheese to melt in the warm rice, and season with salt and fresh ground black pepper.

Serve hot or warm, as a side dish or as a light lunch. 

Serves 4 to 6.

Other risottos from Lisa's Vegetarian Kitchen you may enjoy:
Spicy Azuki Bean Risotto
Lemon Risotto with Leeks and Mushrooms
Baked Mushroom Risotto

On the top of the reading stack: The National Post

Audio Accompaniment: Orang

Gingerbread caramels

My friend Ana Elisa’s adventure in making torrone reminded me of how much work these caramels were: it took forever for the mixture to achieve the desired temperature, and I was melting in my kitchen while stirring it; after that, another century went by before I finished cutting them, oiled knife and all. Not to mention they were super soft and hard to wrap, too.

You’ll probably ask me why

Chickpeas with Mushrooms

As I noted in a previous post where I announced a giveaway for Madhur Jaffrey's new cookbook At Home with Madhur Jaffrey, the first recipe I tried from this delightful collection was this spicy Chickpea and Mushroom dish. How could I resist considering chickpeas and mushrooms are two of my very favorites and they pair so well together. This dish can be served as is but I decided that I liked the idea of presenting it in a wrap topped with yogurt and a sprinkling of hot sauce. I adapted the recipe slightly, but generally stuck to Ms. Jaffrey's instructions. For an extra special mushroom treat, serve with a generous portion of Mushroom Curry as a side.

My vegetarian readers in the UK might also be interested in a food contest hosted by Linda McCartney foods. The challenge is to come up with a meat free dish that is a complete meal in itself. The contest runs until the 28th of January. For more details, click here.

I am also submitting this recipe to Priya, who is hosting My Legume Love Affair this month, a most popular event started by darling Susan of The Well Seasoned Cook.

Chickpeas with Mushrooms

1 cup of dried chickpeas, rinsed and soaked in enough water overnight to cover
1/4 cup of ghee, or olive oil
1 teaspoon of cumin seeds
2 inch piece of cinnamon stick
1 small red onion, finely chopped
1 inch piece of ginger, grated or finely chopped
1 medium clove of garlic, crushed or finely chopped
10 - 12 mushrooms (cremini or white button mushrooms), sliced into wide strips
2 teaspoons ground coriander
1 teaspoon of ground cumin
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne
1 small tomato, diced
2 -3 fresh green chilies, seeded and finely chopped
sea salt to taste

8 - 10 tortillas
fresh parsley
chopped tomatoes

Begin by cooking the chickpeas. Drain, transfer to a large pot, cover with water, bring to a boil, reduce the heat to low and cover and cook until the chickpeas are buttery soft - roughly 1 - 1 1/2 hours. Drain, reserving the cooking liquid and set aside.

Heat the oil in a large saucepan over medium-high heat. When hot, add the cumin seeds and cinnamon stick. Stir and fry for a minute. Now add the onions and stir and fry until the onions begin to brown - roughly 5 minutes. Toss in the ginger and garlic, coriander, cumin, turmeric and cayenne. Stir and then add the mushrooms and cook until they begin to lose their liquid. Add the tomato, chopped chilies and a 1/2 cup of reserved chickpea cooking liquid (or water). Cover the pot, reduce the heat to low and simmer for 10 minutes.

Add the cooked chickpeas to the pot, along with the salt and 1 cup of the reserved chickpea cooking liquid (or water). Bring to a gentle boil, reduce the heat to low and cover and simmer for another 15 - 20 minutes, stirring occasionally.

To serve as a wrap, place a few tablespoons of the chickpea mushroom mixture in the middle of a tortilla bread. Add some finely chopped tomato, chopped fresh parsley or cilantro and finely sliced onion if desired. Wrap, transfer to a plate and top with fresh yogurt or sour cream drizzled with hot sauce or with your favorite chutney or salsa.

Serves 6.

Other spicy chickpea recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Chickpea Vindaloo
Chickpeas and Paneer in a Spicy Creamy Cashew Gravy
Spicy Chickpeas with Ground Pomegranate Seeds

On the top of the reading stack: 1,000 Indian Recipes

Audio Accompaniment: Marsen Jules

Cinnamon-chocolate fruit mince tarts

I’d been meaning to make mincemeat pies forever, because I think they look absolutely adorable! But I always gave up at the idea of using suet, or anything similar to it.

That is why this recipe is perfect: besides being suet-free, both the pastry and the filling are delicious, with a not-very-Christmas-but-yummy hint of chocolate.



Cinnamon-chocolate fruit mince tarts
slightly adapted from

Spicy White Cheddar Shortbread Crackers and a Gay Lea Giveaway

Shortbread is a treat anytime of year, but it has long been a tradition to serve this delicacy at Christmas. Gay Lea foods has provided two new innovative recipes to grace your holiday table this year. While the Banana Coconut Cream Shortbread sounded most appealing, considering my taste for savory and spicy, I was immediately drawn to the Chipotle and White Cheddar Shortbread Cracker. I could not find ground chipotle pepper, so instead, I used ground habanero powder. Cayenne pepper would also be an acceptable substitute.

I am also pleased to offer another Christmas giveaway. This one is restricted to residents of Ontario, as Gay Lea only distributes their goods in this province. Simply leave a comment by the 19th of December for a chance to win a random draw which includes a lovely basket valued at $60.00. The contents are Gay Lea coupons, cookie cutters, a rolling pin, a red path sugar bag, egg white coupons, cookies recipes, shortbread tips and a Gay Lea tin. For those that do not have a blog, please insert your email address along with your comment so I contact you if you win. For a chance to win additional prizes from Gay Lea, and for more shortbread recipes, be sure to checkout their shortbread bliss site.

Spicy White Cheddar Shortbread Crackers

2 3/4 cups of unbleached white flour
1/4 cup of cornstarch
2 tablespoons of sugar
1 teaspoon of habanero powder or cayenne pepper
1 teaspoon of sea salt
1 1/4 cup of cold, unsalted butter
1 cup of grated extra old white cheddar cheese

Line a baking sheet with parchment paper. In a food processor, pulse the flour, cornstarch, sugar, habanero powder and salt. Add the butter, cheese and a few tablespoons of water and pulse until a soft dough forms.

Divide the dough into two equal portions, shape into logs roughly 1 inch thick. Wrap in plastic wrap and chill for at least 1 hour. Slice into rounds, roughly 1/4 inch thick and transfer to the prepared baking sheet. Bake in a preheated 350 degree oven for 10 - 12 minutes, or until the cookies begin to brown on the edges. Rotate the baking sheet part way through the baking time. Repeat with the remaining dough. Cool the cookies on a wire rack. Store in a tightly sealed container for up to a week.

Yields roughly 30 cookies.

More shortbread recipes you might wish to try:
Rosemary Parmesan Shortbread
Jalapeno Cheddar Shortbread
Peanut Butter and Blueberry Shortbread Bars

Christmas muffins

These muffins are delicious and I think they are a great idea for breakfast on Christmas morning; on top of that I thought you deserved a simple recipe – one that doesn’t require making custard, soaking and processing dates or waiting for hours for cookies. :D

Christmas muffins
slightly adapted from here

2 cups (280g) all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon

Christmas cookies

This blog could not have a Christmas series without cookies, right? ;)

These were absolutely delicious and made me feel bad for not liking hazelnuts – the nuts were wonderful combined with the chocolate, the candied orange peel and the spices.



Christmas cookies
from Australian Gourmet Traveller

½ cup (1 stick/113g) unsalted butter, softened
1 cup (175g) brown sugar, packed
¼ teaspoon salt

Mixed Dal Spicy Soup

There is very little that is more comforting for the chilly weather than a combination of mixed dals combined into a thick nourishing soup with warming spices. Quick and easy to make, with the delight of sweet tamarind in the mix, those who enjoy Indian creations will not be disappointed.

Earlier in the week, London was bombarded with record amounts of snow. Roughly 4 feet of snow in a matter of days. The city is still digging out and I continue to take refuge in my kitchen.

I'm sending this recipe to Priya who is hosting My Legume Love Affair this month, a most popular event started by my dear friend Susan of The Well Seasoned Cook.

Mixed Dal Spicy Soup

2 inch piece of Tamarind, soaked in 2 cups of hot water, and pressed through a strainer - reserve the tamarind water and discard the pulp
1/2 cup of toor dal, rinsed
1/2 cup of split mung beans, rinsed
1 tablespoon of peeled fresh ginger, finely chopped
3 fresh chilies, seeded and finely chopped
1 large tomato, chopped
1/2 teaspoon of turmeric
1 teaspoon of sea salt
4 cups of water
1 tablespoon of oil or butter or ghee
1 teaspoon of cumin seeds
1 teaspoon of black mustard seeds
a generous handful of dried curry leaves or 15 fresh curry leaves
2 tablespoons of chickpea flour
1/2 teaspoon of cayenne
1/2 teaspoon of asafoetida
1/4 of fresh parsley for garnish

In a large pot, combine the reserved tamarind water, another 4 cups of water, toor dal, mung beans, ginger, chillies, tomato, turmeric and salt and bring to a boil. Reduce the heat to low and simmer and cook, stirring occasionally, until the legumes are tender - roughly 45 minutes.

Heat the oil in a small sauce pan over medium high heat. When hot, add the cumin seeds and mustard seeds. Stir and fry until the mustard seeds begin to splutter and pop. Next add the curry leaves, chickpea flour, asafoetida and stir and fry for another few minutes. Mix into the dal soup and simmer for another 5 minutes to blend the flavors. Garnish with fresh parsley.

Do add some fresh spinach along with the dal if desired.

Serves 4 - 6

More delicious lentil recipes from Lisa's Vegetarian Kitchen:
Toor Dal Pumpkin Soup
Toor Dal Palak (Toor Dal & Spinach)
Mung Bean Paneer
Mung Tamarind Dal

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

Audio Accompaniment: Tajmahal

Fluffy ginger and date cake

I love it when something great leads you into something equally good: just like “500 Days of Summer” got me to this amazing song, this delicious cake got me into trying – and liking – dates.

Fluffy ginger and date cake
from Donna Hay magazine

2 cups + 2 tablespoons (300g) all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 ½ teaspoons ground ginger
3 cups (420g) pitted dates,

Christmas Giveaway at Lisa's Kitchen

I recently discovered that Madhur Jaffrey has come out with a new cookbook entitled "At Home with Madhur Jaffrey." I own several of her cookbooks, including "Madhur Jaffrey's Indian Cooking", "Madhur Jaffrey's World Vegetarian" and "Madhur Jaffrey's Indian Cooking", among others. I was curious about her latest collection and without even having a chance to browse through the book before ordering it online, I bought two copies, thinking I would give the second copy as a gift, or use it for a giveaway to thank all of my readers for their loyal support.

Though her latest cookbook is not vegetarian, there are plenty of tempting and healthy dishes for vegetarians and vegans to try and enjoy. Those that fancy meat and fish will also not be disappointed. The curious cook will find recipes for spice blends, starters, soups, vegetables, dals, grains, condiments, drinks and even desserts. One of the most appealing aspects of Ms. Jaffrey's books is that she makes Indian cuisine accessible and easy for those inexperienced with traditional Indian cooking and for those who are more familiar with Indian techniques, the possibilities to created unique and wholesome dishes are endless. All of her recipes can be made with ease without sacrificing flavor or nutrition. Her descriptions of Indian traditions and cooking techniques are invaluable and the personal anecdotes are charming. Well written and beautifully presented, this is certainly a volume you will want to add to your cookbook collection.

Soon I will be sharing her recipe for Chickpeas with Mushrooms which turned out beautifully.

I've decided to offer my readers a chance to win this cookbook. For a chance to win simply leave a comment in the comment section by the 25th of December. I will ship out the book to the winner of the random draw in the New Year. Because of postage costs, I am sorry but this giveaway contest is only open to residents of Canada and the US.

Eggnog ice cream

Is there a better way to start something than starting it with ice cream? I thought so. ;)

My Christmas series has begun and I hope you enjoy the ideas for your holidays; David Lebovitz says that this ice cream goes wonderful with holiday desserts – and I believe him – but you must know that it goes well with just a sprinkling of freshly ground nutmeg, too.

Just make sure you read the

Potato Cauliflower Soup with Brown Rice

So simple but so comforting, this steaming bowl of thick and creamy potato soup is just perfect for a chilly winter day - so much so that when it's simmering on the stove it's really all I want for supper. But potatoes, onions and milk don't quite cut it as a meal proper, so I often treat potato soup as a base for adding other complementary nutrients and flavours without compromising the simplicity and comfort that makes its appeal, as with this soup, in which cauliflower and brown rice lend a hint of elegance and a lovely bit of sweetness and nuttiness to the wonderful flavour of the potatoes, as well as a healthy portion of extra vitamins, minerals and dietary fibre.

A little thyme and a garnish of grated aged cheddar cheese round out a wholesome and revitalized soup that's still just as simple, warming and comforting as the old standard we've all come to love.

Potato Cauliflower Soup with Brown Rice

1 cup cooked brown rice (1/2 cup dried)
1 tablespoon olive oil
1 onion, chopped
1/2 teaspoon dried thyme
1 small head cauliflower (1 1b.) cut into florets
2 large potatoes (1 lb.) diced
3 cups vegetable stock
1/2 cup whole milk
1/2 teaspoon sea salt, or to taste
fresh ground black pepper
aged cheddar cheese, grated for garnish

Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a moment or two, then swirl to coat the pan. Add the onion and cook until translucent, about 5 minutes.

Toss in the thyme and stir once. Add the cauliflower, potatoes and rice and cover with the vegetable stock. Bring to a boil, then reduce heat to medium-low, cover and simmer for 15 minutes or until the vegetables are tender. Pour in the milk and heat the soup throughout.

Remove from heat and season with salt and plenty of fresh ground black pepper. Ladle into bowls and top with grated cheddar cheese.

Serves 4 to 6.

Other potato dishes from Lisa's Kitchen you are sure to enjoy:
Scalloped Potatoes with Coconut Milk
Crunchy Potatoes, Bengali-Style
Potato, Onion and Stilton Frittata

On the top of the reading stack: Food and Drink

Audio Accompaniment: Shuttle 358

Cheesecake swirl chocolate brownies

I’ve been on a White Rabbit vibe these days – feeling terrible late with lots of things to do before I’m officially on vacation.

I’ll leave you with these brownies while I try to deal with my chaotic day. :)

Cheesecake swirl chocolate brownies
from Donna Hay magazine

200g dark chocolate, chopped
250g unsalted butter, room temperature, chopped
1 ¾ cups (306g) brown sugar, packed
4 eggs
1 ½

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.