My Legume Love Affair in March Round Up

Here is the Round Up of My Legume Love Affair #126 for March 2019.

Thank you so much to everyone who came by and contributed a vegetarian or vegan recipe made with either beans, lentils or pulses.

The first entry comes from The VegHog who shared with us Tomato and Lentil  Soup with Oregano Lentils.  

Next we have Dhaba Sytle Kala Chana by Jayashree who blogs over at Evergreen Dishes. 

Lisa from Lisa's Kitchen, as well as MLLA Administrator brings to the MLLA table Azuki Beans in a Fragrant Spicy Tomato Sauce.

Johanna from Green Gourmet Giraffe shares with us her Slow Cooked Smoky Paprika Chickpeas with Tacos.

Finally, my contribution as host for MLLA was Sweet and Spicy Carrot Stew with Chickpeas.

I would like to Thank the contributors who continue to support this food blog challenge, its one of the long running food blog challenges started way back in 2008. I would also like to say a special Thank you to Lisa of Lisa's Kitchen who continues to administer MLLA  so that we can all join in and see what other food bloggers around the world are eating in their kitchen.  

Welcoming October Eat Your Greens

October brings with it changing colours of the trees and ushers in my favourite season Autumn that allows me to pull out my hats, scarves and cardigans and snuggle up in the evenings under a blanket in front of the TV.  

It is also my turn to host the Eat Your Greens challenge, and I am also giving you a theme this month: Halloween which is entirely optional. To participate this month, just share a vegan or vegetarian recipe that is made with green vegetables on your blog with or without a Halloween theme.  Then share, by copying the link to the comment section below.  The deadline is the 29th October 2017 and the Round up will be on the 31st October.

For more details Follow this link on how to participate just please remember to link back to the host page (this page) and co-host The VegHog.   The use of the logo is optional, but is appreciated.

If you are tweeting your recipe, please use #EatYoursGreens #eatyourgreens and include @SeasonalShaheen @TheVegHog and we will retweet all those that we see.   

If you want some Eat Your Greens inspiration, see what food bloggers shared last month, then check out my co-host The Veg Hog for inspiration.

Welcoming August Eat Your Greens

August is here and it is my turn to host the Eat Your Greens challenge this month.  To participate this month, just share a vegan or vegetarian recipe that is made with green vegetables on your blog.  Then copy the link to the comment section below.  The deadline is the 30th August 2017.

For more details Follow this link on how to participate just please remember to link back to the host page (this page) and co-host The VegHog.   The use of the logo is optional, but appreciated.

If you are tweeting your recipe, please use #EatYoursGreens #eatyourgreens and include @SeasonalShaheen @TheVegHog and we will retweet all those that we see.   

If you want some Eat Your Greens inspiration, see what food bloggers from around the world shared in February , then check out my co-host The Veg Hog for inspiration.

My Legume Love Affair June Round Up

Here is the Round Up of My Legume Love Affair #108 for June 2017. 

 Thank you so much to everyone who contributed. 

Hosting June My Legume Love Affair (MLLA) #108

I am once again  humbled to be hosting My Legume Love Affair . 

MLLA began in 2008 by Susan of The Well Seasoned Cook,  These days the Lisa of Lisa's Kitchen is now the administrator of MLLA, as well as the occasional hostess.

For those of you unfamiliar with MLLA, here is a brief overview.  MLLA is a diverse food blogging event, so any worldwide cuisine is welcome, as long as the main ingredient are legumes. This can be beans, lentils, pulses.  Peanuts are legumes, as are carob, fenugreek and tamarind. Foods made from legumes such as chickpea flour and tofu are permitted. Whatever your chosen legume is, please just ensure that it is the predominant ingredient of the recipe.  

HOW TO PARTICIPATE
-Entries should also be vegetarian or vegan.  
-Only one entry per blog.  If you have any older recipes that you would like to enter, please up-date and re-post them during the month of the challenge.  
-User of the MLLA logo is optional, but would be appreciated.  
-Finally please mention My Legume Love Affair in your blog post and link your post to this announcement, Susan's blog and Lisa's MLLA information page as well.  

Please link your entry below.  I will post the MLLA Round up at the end of the month.

My Legume Love Affair March 2016 Round Up

Early this month I hosted the 93rd edition of My Legume Love Affair for March 2016.  

Here are the vegetarian and vegan legume-lentil-bean fantastic contributions.

The first entry comes from Kate at Gluten Free Alchemist.  Kate shares Reggae Potatoes loaded with Caribbean flavours.  The legume featured in this recipe is black eyed peas.

March Welcomes Your Vegetarian MLLA and Eat Your Greens Recipes

I am delighted to announce that I will be hosting the 93 edition of My Legume Love Affair for March 2015.  

This is a diverse food blogging event, so any worldwide cuisine is welcome, as long as the main ingredient are legumes.  This can be beans, lentils, pulses.  Peanuts are legumes, as are carob, fenugreek and tamarind.  Foods made from legumes such as chickpea flour and tofu are permitted.  Whatever your chosen legume is, please just ensure that it is the predominant ingredient of the recipe.  

My Legume Love Affair was started by The Well Seasoned Cook.  Lisa of Lisa's Kitchen is now the administrator of MLLA, as well as the occasional hostess. For the rules please link to this announcement page and read Lisa's MLLA information page as well.  

Please link your entry below.  I will post the MLLA Round up in the first week of April 2016.

I would also like to take this opportunity to welcome your entries to #EatYourGreens. This is a monthly vegetarian and vegan cooking challenge for food bloggers around the world to make something with a green vegetable (or fruit) each month.  Follow this link on how to participate. Then just leave a comment on this blog post with a  link to your #EatYourGreens vegan or vegetarian recipe. 

Myself and my co-host The Veg Hog  look forward to welcoming your #EatYourGreen recipes for March.  For February's Round up check out The Veg Hog's Round Up here. 

Hosting My Legume Love Affair (MLLA) #86

My goodness its already August!  

Anyway, I am humbled to be hosting My Legume Love Affair wasfor the second time this year. MLLA began in 2008 by Susan of The Well Seasoned Cook,  These days the lovely Lisa of Lisa's Kitchen is now the administrator of MLLA, as well as the occasional hostess.

For those of you unfamiliar with MLLA, here is a brief overview.  MLLA is a diverse food blogging event, so any worldwide cuisine is welcome, as long as the main ingredient are legumes. This can be beans, lentils, pulses.  Peanuts are legumes, as are carob, fenugreek and tamarind. Foods made from legumes such as chickpea flour and tofu are permitted. Whatever your chosen legume is, please just ensure that it is the predominant ingredient of the recipe.  

As my blog is vegetarian, entries should also be vegetarian or vegan.  
Only one entry per blog.  If you have any older recipes that you would like to enter, please up-date and re-post them during the month of the challenge.  
User of the MLLA logo would also be appreciated.  
Finally please mention My Legume Love Affair in your blog post and link your post to this announcement, Susan's blog and Lisa's MLLA information page as well.  

Please link your entry below.  I will post the MLLA Round up #86 the first week of September 2015.

Cherry, Raspberry and Strawberry aka Three Berry Pancakes

I made these sweet little fluffy red berries pancakes at the weekend for lunch, yes lunch.

The raspberries and strawberries came from our garden and the cherries foraged by one of my neighbours who was chatting to D in the street as he parked his car.  The neighbour asked D a leading question 'Do you like cherries?....I tell you why.....we have loads' and before D knew it, he was bestowed with more than a bowl full.  

So gloriously red berries have been on the menu pretty much every day.  

Just look at how light, fluffy and puffy they look and they tasted superb too. 

Za'atar Cauliflower, Sweet Potato Wedges with vegan Coriander 'Meatballs'

Za'atar Cauliflower, Sweet Potato Wedges with vegan Coriander 'Meatballs' drizzled with Lemon Tahini sauce and some light greens (not shown).   

This made for an interesting plate of food, although the sweet potatoes were a l little overcooked, as D ended up being on the phone longer than expected.  I served this meal with a light green salad, as you can see the vegetables had a light drizzling of lemon tahini sauce, but I was a little disappointed with it.  The flavours were spot on, it was just a little on the thin side and could have benefited from a little more tahini, but I had none as it was the bottom of the jar.  I will have a go at making it again.

I especially liked how the za'atar oil infused and got in between the cauliflower florets.  

Sweetcorn and Pepper Quiche with Harissa Kick

We drove to the National Botanic Garden of Wales in Carmathenshire yesterday.  I will share photographs with you later in the week.  

Today has been a day of house-work, laundry and ironing.  And a little cooking: pasta lunch is made for tomorrow and so is our main, that only has to be reheated when we get in.  So as you can imagine, I am a little tired and and ready to plonk myself in front of the TV for a DVD movie.

Before I go, I will share with you these individual Bell Pepper Quiche.  I made these a couple of weeks ago.  Strips of red, yellow and green peppers, studded with sweetcorn and hidden within the creamy egg cheesy mixture there is green harissa, but you don't know about it until you bite into it. I preferred this quiche to the others I've made recently, perhaps because of the green harissa that was made with coriander, but you can use red harissa if you so wish, or omit it all together, its up to you - at home its your recipe.  I am sharing this with Helen and Michelle for Extra Veg. 

Berbere Lentils with Sweet Potatoes and Chickpeas

I have thoroughly been enjoying my home-made spice blend of Berbere and wanted to make another dish incorporating its warmth and heat, so decided to make a variation of Ethiopian Spicy Lentil Misir W'et (Stew). However to make more of a meal of it, I decided to bulk it up with some sweet potato chunks and chickpeas.

As it was a stew like served it with some plain white Basmati rice, but some Injera would have been more appropriate. 

I actually made this dish at the weekend, when the skies roared with thunder and then burst bucket loads of water.  The trees, plants and weeds were all thankful and so were we as it gave a little break  from the stifling heat.

D is not overly keen on red lentils.  He doesn't mind it when I make Red Lentil and Cauliflower Cobbler or Spiced Root Vegetable stew.   And although he ate all of this lentil dish, he admitted to that that it did very little for him, but I was very happy with it.  

I followed a recipe for Spicy Lentil Misir W'et (Stew) that came from Ethiopian cook, Alemtshaye Yigezu.  For the recipe, follow this link. The only thing I did in addition was add both sweet potatoes and chickpeas to the dish, nothing more.  I am sharing this with Credit Crunch Munch hosted by Camilla and Helen; and My Legumes Love Affair #85 hosted by Jagruti's Cooking Odyssey and Lisa's Vegetarian Kitchen and The Well Seasoned Cook.  

My Legume Love Affair February 2015 Round Up

Early this month I was humbled to be hosting the 80th edition of My Legume Love Affair for February 2015.  

Here are the vegetarian and vegan legume-bean tastic contributions.

Bean and Winter Squash from Briciocle.

Pan Fried Black Chana Kebabs by Lemon in Ginger

Red Lentil, Chickpea and Millet Patties from Lisa from Lisa's Kitchen and our organiser at MLLA HQ

Hosting My Legume Love Affair #80

I am humbled and delighted to be hosting the 80th edition of My Legume Love Affair for February 2015.  

My Legume Love Affair was started in 2008 by Susan of The Well Seasoned Cook.  This is a popular legume centric recipe blogging event.  Lisa of Lisa's Kitchen is now the administrator of MLLA, as well as the occasional hostess.

This is a diverse food blogging event, so any worldwide cuisine is welcome, as long as the main ingredient are legumes.  This can be beans, lentils, pulses.  Peanuts are legumes, as are carob, fenugreek and tamarind.  Foods made from legumes such as chickpea flour and tofu are permitted.  Whatever your chosen legume is, please just ensure that it is the predominant ingredient of the recipe.  

As my blog is vegetarian, entries should also be vegetarian or vegan.  Only one entry per blog.  If you have any older recipes that you would like to enter, please up-date and re-post them during the month of the challenge.  User of the MLLA logo would also be appreciated.  Finally please mention My Legume Love Affair in your blog post and link your post to this announcement, Susan's blog and Lisa's MLLA information page as well.  

Please link your entry below.  I will post the MLLA Round up #80 the first week of March 2015.

We Should Cocoa - The Chilli Chocolate Challenge

I am humbled to be hosting We Should Cocoa for the second time.  For those of you unfamiliar with We Should Cocoa - a chocolate challenge.  This is a monthly cooking event created by Choclette of Chocolate Log Blog and Chele of Chocolate Teapot a few good years ago.  The idea is to create something each month with chocolate.  It can be a sweet dish or a savoury one.  You can use any kind of chocolate or cocoa substance, but it must include the specially selected ingredient chosen by the host.   

The ingredient that I have chosen will be absolutely no surprise to those of you who have been reading my blog - its red hot chilli.   

Chilli and chocolate combination has been done before on We Should Cocoa, but people come up with new recipes all the time, so why not do it again.   

I am tempted to make this vegan Chocolate Chilli Mousse Like Cake again.  Anyway, I look forward to see what you come up with, it can be sweet or savoury, but as this is a vegetarian blog, I do ask that all entries for this edition must be suitable for vegetarians.   

To participate:
Email the link to your submission and include: your name, the name of your blog, your recipe title and a photograph (please can you make it no bigger than 640 x 480 pixels) to allotment2kitchen@hotmail.co.uk by the 25th of November
Mention We Should Cocoa in your post
Please link to the current host Shaheen of Allotment2Kitchen;  Chocolate Log Blog  and Chocolate Teapot.
Please use the 'We Should Cocoa' logo in your post.
If you use Twitter, please tweet your post to @SeasonalSeasonalShaheen and @Choclette8 with tag #weshouldcocoa and we will endeavour to  re-tweet it.
Please follow the current theme.  This month it is chocolate and chilli when creating your recipe.  All entries for this edition must be suitable for vegetarians.  
Only one entry per blog.
The round up of entries will be posted here on or before the last day of the month.

Vegetable Palette: Halloween Colours Round Up #4

The idea behind 'The Vegetable Palette: natures colours - natures goodness'' is to make something with either a fruit, vegetable or combination of both each month.  You can make absolutely anything that you wish - sweet or savoury -  from a soup, a salad dish, a smoothie, a juice, a stew, a hot pot, a curry, a pie, a pasta dish, cookies or even a cake  - absolutely anything, so long as the recipe is vegetarian and includes a vegetable/and or fruit with the chosen colour.  

The theme for October was Halloween Colours.   

Janet from The Taste Space shares a beautiful bowl of soup, that also has a very pretty name Three Sisters Soup (Black Bean, Corn and Squash Soup).     Janet writes that the name The Three Sisters refers to the dietary staple of the Meso-American diet: beans, corn and squash. As a vegetable grower, I learned that these three vegetables are often found growing together as they benefit from each other, well in this soup they certainly compliment each other. The recipe comes from one of her new cookbooks, Extraordinary Vegan, I have been persuaded by her to put it on my wish list. 

Kate from the Gluten Free Alchemist comes to us with Patty Pan, Purple Carrot, Pine- Nut and Cheese Muffins.  These gluten free savoury muffins are made with ingredients sourced from her local farm shop in Kent, including the purple carrots, It was Kate's first time eating and cooking with purple carrots, and she was delighted with the result.  I love the look of these muffins, as a fan of the sweet ones, its just a matter of time that savoury ones such as this one will be appearing on my table.  

Choclette from the Chocolate Log Blog comes to us with something a little more snack or a light bite - that is of course if you share it (not if you eat a whole one), its a Squash, walnut and Goats Cheese Pizza.   There is sweetness from the squash, crunch from the walnuts and tang from the Goats cheese.  Choclette dubs as the best pizza ever.  Go on over and find out why?! Psst let me give you a hint... the sauce is no ordinary tomato sauce, its chocolate tomato sauce.  Different eh?!

Kavita from Kavey Eats shares something a little more substantial Butternut Squash, Black Garlic and Blue Cheese Bake .  The bake is made with homegrown golden butternut squash, but what is more interesting is the home-made Black Garlic Cheese that was bestowed upon her by her good friend Dave (Shu the recipe is top secret!), so I insist you go on over and check out the black garlic cheese in all its black glory, you will be totally amazed - who would have funk it, black cheese!  Kavita also added some blue cheese to the bake for extra salty kick.  This definitely sounds like the kind of dish my husband would love.

Next some sweet bits, perfect for any time of the day, yes even breakfast.  Sarojini shares with us these gorgeous Pumpkin Spice Muffins with White Chocolate Frosting.  She writes Pumpkin Spice Lattes are the rage at the moment, and she is right - not just in High Street coffee shops but also blogosphere, but she steered away from the liquid form and decided to make a cake variation of it.  What you may be surprised to note about these gorgeous muffins is that they are vegan, yes even the white chocolate frosting!

And lastly, but not least Ros from More Than The Occasional Baker delights us with a Roasted Butternut Squash, Apple and Pecan Bundt Cake with Maple Cinnamon Glaze.   Ros decided to roast the butternut squash in the oven, in fact she caramelized it with some brown sugar before adding it to the cake mix with chunky chopped apples, as well as lots of warming spices like cinnamon, nutmeg and mixed spice.  And then she goes and tops it with a maple cinnamon glaze, oh my, this makes it even more appealing.  I would really like a slice of this cake with a cuppa, woudn't you? 

Thank you so so much to every one who has participated this month in the #VegetablePalette. Please do go by and check out the entries.  Also I really hope you will participate this month too. November 2014 #VegetablePalette Challenge is White Vegetables...think cauliflower,  white cabbage, kohlrabi, onions, potatoes, mushrooms, mooli, maybe even white sweetcorn or white asparagus !  For details on how to participate follow this link.   

Vegetable Palette: Purple and Blues Round Up #3

The idea behind 'The Vegetable Palette: natures colours - natures goodness'' is to make something with either a fruit, vegetable or combination of both each month.  You can make absolutely anything that you wish - sweet or savoury -  from a soup, a salad dish, a smoothie, a juice, a stew, a hot pot, a curry, a pie, a pasta dish, cookies or even a cake  - absolutely anything, so long as the recipe is vegetarian and includes a vegetable/and or fruit with the chosen colour.  

The theme for September was Purple and Blues.   

There were only two savoury dishes.  First up we have a soup that comes from Johanna of Green Gourmet Giraffe.  Johanna's soup is made fromPurple Carrots, Cauliflower and Chickpeas.   The soup was dubbed as Sludge Soup.  Want to know why, well you will have to go on over and find out why yourself .

The second savoury dish in the form of a salad comes from Janet from The Taste Space. Janet  was quick of the mark with her entry for Blueberry Tamari Greens Bowl.  I have never had blueberries in a salad, so can only imagine these popping in my mouth like a dressing of sorts, complimenting the savoury Tamari Greens and Tofu. 

Next up we have something to jazz up toast, scone or even a croissant.  Galina Varese  from Chez Maximka delights us with jars of Plum Sloe and Vanilla Jam.   I have never ever had this combination and would so so love to try it, but it may be a while before i made my own, so I will just admire these pretty jars.  

Now onto the sweet bites and slices.  Kate from Gluten Free Alchemist shares Foraged Blackberry and Apple Oatie Crumble Slice.  Doesn't it look delicious, I am so jealous, as I didn't get round to picking blackberries this year. 

Lucia from Torta Di Rose shares Pear and Plum Crumble.  I look at this and think is it a crumble or a cake - ah its the best of both.  I love how the fruit is oozing and the crumble topping, well crumbly! 

We have another seasonal crumble, this time from Laura from I'd Rather Much Bake Than.. Laura. shares Chunky Blackberry Hazelnut Crumble. The crumble topping is not just oats and hazelnuts, there is also almonds and pecans there too.  Crunch.

My good blogger friend Choclette from Chocolate Log Blog shares Blackberry and White Chocolate Melts. I have never had this combination before, so am well intrigued.  

Back onto the delicious bakes with a Banana Bread studded with berries, including blueberries. This Banana and Berry Loaf comes from Ros from The More Than Occasional Baker 

Kevin Chambers-Paston from The Crafy Larder shares Blueberry and Almond Clafoutis.  I totally love how the blueberry juices are smothering the Sweet Yorkshire Pudding come Thick Pancake.  This is one of those desserts, that just has to be eaten warm. Yum. 

And finally, Vohn McGuinness comes to us with Autumn Pavlova.  The purple berry fruit here are fat juicy brambles aka blackberries .  Ooh I so love those blackberry coulis hearts.  Clever. 

Thank you so so much to every one who has participated this month in the #VegetablePalette.  Please do go by and check out the entries.  Also I really hope you will participate this month too. October 2014 #VegetablePalette Challenge is Halloween Colours...think orange pumpkins, devil  and blood red beetroot or berry fruit, witches black hat, blue and purple bruises!  For details on how to participate follow this link.