Hosting the 82nd edition of MLLA, created by Susan of The Well-Seasoned Cook and now hosted by Lisa of Lisa's Kitchen was, as in previous occasions, a great pleasure. Throughout the past month, I have received contributions from around the world, delicious variations 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 is submitted to me, and then inviting everybody to the final banquet. It was a great pleasure to welcome new participants to the party and to say Hi! to old acquaintances.
I am presenting the contributions in the order I have received them. 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 taste that will entice you to follow the link and read the details.
Now, please, make yourself comfortable, then follow me on a journey of flavors, colors, traditions and culinary creativity.
Rachel of Rachel's Kitchen shares with us Roasted Vegetables with Chickpeas
A "mix of wonderfully spiced roasted vegetables and crunchy chickpeas. The aroma as they were cooking was enough to know that dinner was going to be fabulous."
Lisa of Lisa's Kitchen presents Mexican-Style Mung Bean Tostadas
"I was inspired to try this rather unconventional version of a Mexican classic with mung beans instead of refried beans... I adore mung beans, with their particularly sweet and earthy flavor."
Linsy Patel of Home Cooked Food prepared Chana Dalvada - South Indian Style
"Another vada [my mother] used to make... from chana dal and other spices... the unique taste comes from fennel seeds and white onion. She used to do double fry so I did that way too."
Lucia of Torta di rose prepared Chickpea Salad with Pears and Spinach
A flavorful salad that is easy to make. To chickpea Lucia adds tender spinach leaves, a nice pear and crunchy walnuts. To dress the salad she chooses a vinaigrette sweetened with honey.
Lata Raja of Flavours and Tastes shares with us Porikullu made with
"soaked, drained and dry roasted legumes and few additional nuts. This is a power packed snack that the mother can consume to combat her cravings. It is rich in fibre, vitamins and protein which is good for the mother and child."
Janet of The Taste Space prepared Southwestern Avocado Scramble Salad
"Consider it a chunky avocado dressing, or an avocado scramble salad, the flavours are bright and flexible. The different veggies conferred different textures while enveloped by the creamy lime avocado mash with a hint of cheeziness from the nooch."
Johanna of Green Gourmet Giraffe prepared Vegetarian Japanese Curry
"Understanding how Japanese curries differ from others I have had came from making it. It is more like an Indian curry than a Thai curry but is made like a soup with a lot of the flavour and texture coming from stirring in a roux. "
Sadhna of Herbs, Spices and Tradition prepared Sprouted Mung Bean Salad
"According to Ayurveda (traditional Indian science of healing naturally), sprouted mung beans are a powerhouse of nutrients and they have more nutritional value than unsprouted mung beans. They are low in calories, high in fiber and rich in vitamins."
Simona of briciole, your host for this edition, shared fagiolina del Lago Trasimeno with leeks
"Besides being pretty, fagiolina is a pleasure to eat: tender, buttery and flavorful... The leeks cooked to tenderness go well with the tender fagiolina and their delicate flavor makes them perfect companions: simple, refined and quite special."
Thank you so much to all who participated to this edition of MLLA!
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.
A beautiful set of legume-centered dishes awaits you. I am sure that you'll be inspired by the recipes presented. Nupur of The Veggie Indian is hosting My Legume Love Affair #83 and will be happy to receive your contribution(s) to the event. The deadline for submitting your legume dish is May 31. You can always find out who is hosting on this page.