My Legume Love Affair - The Round-Up
They’re here! All 116 strong, and one of the most fantastic collections of creative and generous recipes I could ever be privileged to organize. Thank you all for your incredible participation. [Please contact me with any omissions or errors; I will correct them straight away.] The recipes have been generally categorized into sequential, typical courses, keeping in mind, though, that one person’s side dish may be another’s entrée. Heck, I’ve been known to make an entire meal out of appetizers alone.
I hope you find the arrangement helpful, but in navigating the various groupings, you will surely discover some amazing ideas and techniques not currently on your radar screens. Every single recipe is an avenue of delicious delight.
And for those pondering legumes’ natural proclivity to produce tummy complaints, here are some invaluable tips to include this important food group more often into our diets without too much grumbling.
Given how popular an event My Legume Love Affair has turned out to be, I will be running Volume II at some point in the spring. If the response to the next event proves as dramatic as this one, there is a possibility that I will run it on a monthly basis and include other food bloggers as guest hosts. These are decisions yet to be made with no particular timetable in mind. For now, let’s live and eat in the present!
STARTERS, LIGHT MEALS, SNACKS
AND CONDIMENTS
AND CONDIMENTS
Freshly baked "piadine" is just the excuse to scrape upevery last dollop of creamy cannellini.
Tuscan Bean Dip
Holly - Phe\MOM\enon
Utah, USA
~~~
Dazzlingly different, peas baked in an egg andcheese batter take the cake.
Pea Cake
Marija - Palachinka
Belgrade, Serbia
~~~
Black-eyed peas make a flash-fried, crunchy snack that's straight "Out of Africa."
Akara
Dhivya - DK's Culinary Bazaar
Sunnyvale, California, USA
~~~
The gigantes of Kastoria have a history centuries
long and a flavor long remembered
after the mezedes course is done.
long and a flavor long remembered
after the mezedes course is done.
Deep-fried, chili-hot nuggets of dal make for a traditionalfestival treat that is special any time of year.
Aama Vadai Dal
Mythreyee - Paajaka
Cupertino, California, USA
~~~
Hummus with pita bread sets the clock back to the comforting childhood routine of Friday night "Beans on Toast."
Hummus
Valli - More Than Burnt Toast
Canada
~~~
The list of legume benefits is lengthly and learned. Let's pass around a platter of tiny, spicy peanut
toasts as we discuss.
Shengdana Chutney
Nupur - One Hot Stove
St. Louis, Missouri, USA
~~~
Poached eggs and "Béarnaise" on a bed of lentilsare a filling feast for a winning weekend brunch.
An oath to healthy eating on a "lazy Sunday afternoon"leads to a satisfying snack without sacrifice.
Oven-Baked Chickpea Falafel
Siri - Siri's Corner
USA
~~~
with moong-studded yogurt celebrate happy new
babies and moms-to-be.
Kashta Kachori
Richa - As Dear As Salt
New Jersey, USA
~~~
Chickpea flour bakes up into a quick, toastedpancake for another chickpea recipe flecked with
darkly rich sun-dried tomatoes.
Socca and Sun-Dried Tomato Hummus
Rosa - Edible Adventures ~ Paris ~ Nice ~Beyond
Paris and Nice, France
~~~
Stir fried with herbs, soy beans become a low-fat andaddictive alternative to a handful of nuts.
Soya Snack
Sukanya - The Timid Cook
Gurgaon, India
~~~
SALADS
Coaxing a particular young eater is never easy, but acrafty mom creates a salad combo worth another try.
Chick-A-Pea Salad
Libby - The Allergic Kid
Tampa Bay, Florida, USA
~~~
Want your lentils to pop with twice their nutritional value?
A quick lesson in sprouting shows you how.
Sprouted Red Lentil Salad
Padma - Padma's Kitchen
New Jersey, USA
~~~
A quick lesson in sprouting shows you how.
Sprouted Red Lentil Salad
Padma - Padma's Kitchen
New Jersey, USA
~~~
A "sprinkle" of salty, tangy chaat masala is all the pizazz needed for a low-fat recipe high on flavor.
Simple Chickpea and Lentil Salad
Mansi - Fun and Food
California, USA
~~~
Goat cheese, walnuts and vinaigrette dress atender pile of puy in a French country kitchen.
Katie - Thyme for Cooking, The Blog
Vendée, France
~~~
Grilled leftover vegetables make for a glisteningsalad when paired with tender, yet meaty, butter beans.
Bean Salad with Mixed Vegetables
Jeni - Passionate Palate
Southern California, USA
~~~
A memorable meal with fellow bloggers prompts the
replication of a fanciful salad best served up warm.
Garbanzo, Feta and Beet Salad
Lori - Taste with the Eyes
Los Angeles, California, USA
~~~
replication of a fanciful salad best served up warm.
Garbanzo, Feta and Beet Salad
Lori - Taste with the Eyes
Los Angeles, California, USA
~~~
SOUPS
Frozen peas' color and flavor prove that not allprocessed veggies are beyond their prime.
Split Pea Soup
Kevin - Closet Cooking
Toronto, Canada
~~~
Twelve cloves of garlic blast the lid off a pot of gently simmering white bean and coconut broth.
Garlicky White Bean Soup
Vaishali - Holy Cow! Recipes from a Vegan Kitchen
Silver Springs, Maryland, USA
~~~
The deep-down flavor of Parmesan rind can be revived inan elegantly simple recipe that pairs white against white.
Haricot Bean and Parmesan Soup
Michelle - Greedy Gourmet
Canewdon, United Kingdom
~~~
When it rains nonstop for over a week, it'stime to pull out your biggest cauldron for a smoky
broth of black beans and hot pepper flakes.
Black Bean Soup
Astra Libris - Food for Laughter
Louisiana, USA
~~~
A consultation with a doyen of Italian cuisinetransforms the everyday brown lentil into a
luxuriously aromatic meal in a bowl.
Lentil Soup
Lisa - Champaign Taste
Illinois, USA
~~~
A cooking instructor makes her hubby happy with asweet potato take on a popular standard.
Sweet Lentil Soup
Michelle - What's Cooking Blog
Bay Area, California, USA
~~~
A devotee of Patricia Wells shows how easy it is to fallinto the relaxed rhythms of wine, music and cuisine.
Garbanzo Soup with Pasta
Rebecca - Saucy in the Kitchen
Denver, Colorado, USA
~~~
A childhood love of lima beans returns with asophisticated touch of tarragon, cheese and garlic.
Creamy Lima Bean and Tarragon Soup
Michelle - Je Mange la Ville
Portland, Oregon, USA
~~~
Tiny red beans and rice dumplings bob and bubblein a flavorful miso broth that can hold its own.
Adzuki Soup with Mochi Dumplings
Karyn - Hot Potato
Maryland, USA
~~~
Feel like something a little different than bowties in yourbean and pasta soup? Israeli cous cous may be just the answer.
Garbanzo and Israeli Cous Cous Soup
Katia - Gourmet Girl
Louisiana, USA
~~~
The pale and tender cannellini gets the spice treatmentin a hearty soup bridging Italian and Indian flavors.
Spicy Cannellini Bean Soup
TBC - The Budding Cook
USA
~~~
Tempered spices and coconut garnish create quick magicfor a generous and "slurpy" broth of sprouted brown lentils.
Masoor Saar Upkari
Meera - Enjoy Indian Food
USA
~~~
Hugging a bowl of Mexican black beansoup on an enchanted snowy day can make you
feel as warm as being south of the border.
Spicy Black Bean Soup
Basil, lemongrass and kaffir lime are the green delights ripefor the plucking from a roof-top gardener's Asian bounty.
Thai-Inspired White Bean Soup
Bird's Eye View - Food and Laughter
India
~~~
Here's Harriet, standing proudly over herown creation, an impressive melange of
ingredients with fine flavors and filling fiber.
Creamy Cauliflower and Split Pea Soup
Harriet
Las Vegas, Nevada, USA
Ingredients
2 TBS olive oil
1 shallot, chopped (or ½ c onion)
1 stalk celery chopped
1 c vegetable stock
2-3 c water
2-3” piece of wakame, soaked and chopped
1/3 c yellow split peas
1/3 c green split peas
3 c chopped cauliflower
¼ tsp. salt
1 tsp lemon zest
1 TBS lemon juice
¼ c coarsely chopped toasted almonds
Method
Saute shallot or onion with celery in olive oil. Add stock, water,
wakame, washed peas, cauliflower, salt, lemon zest and juice.
Bring to a boil and simmer for 1 – 1 ¼ hrs.
Puree soup with almonds and thin as needed. Garnish with pumpkin seeds.
HWE original - Copyright 2008
~~~
1 shallot, chopped (or ½ c onion)
1 stalk celery chopped
1 c vegetable stock
2-3 c water
2-3” piece of wakame, soaked and chopped
1/3 c yellow split peas
1/3 c green split peas
3 c chopped cauliflower
¼ tsp. salt
1 tsp lemon zest
1 TBS lemon juice
¼ c coarsely chopped toasted almonds
Method
Saute shallot or onion with celery in olive oil. Add stock, water,
wakame, washed peas, cauliflower, salt, lemon zest and juice.
Bring to a boil and simmer for 1 – 1 ¼ hrs.
Puree soup with almonds and thin as needed. Garnish with pumpkin seeds.
HWE original - Copyright 2008
~~~
A dramatic change in diet helps give a two-timecancer survivor a new lease on life.
Simple Navy Bean Soup
Meg - Becoming Whole
Cape Elizabeth, Maine, USA
~~~
The heady delight of fresh basil gracesa classic provençal broth of garlic, olive oil
and summer vegetables.
Pistou Soup
Dhanggit - Dhanggit's Kitchen
Aix-en-Provence, France
~~~
Adding bread to leftover soup may sound like justan exercise in dunking, but with Italian flare,
another star of a meal is born.
Tuscan Bean Soup
Sandi - Whistlestop Cafe Cooking
Irondale, Alabama, USA
~~~
Don't let "The Exorcist" put you off. The Devil was never
known for his cooking, no matter how he turns up the heat.
Curried Split Pea and Veal Meatball Stew
Kelly - Sounding My Barbaric Gulp!
Alton, Illinois, USA
~~~
known for his cooking, no matter how he turns up the heat.
Curried Split Pea and Veal Meatball Stew
Kelly - Sounding My Barbaric Gulp!
Alton, Illinois, USA
~~~
A love of four alliums flavorfully flesh out acomforting cream of carrots, potatoes and split peas.
Split Pea Curry Soup
Sreelu - Sreelu's Tasty Travels
San Jose, California, USA
~~~
Better have a big bag of tortilla chips on hand.You'll need them to dip into any leftovers that
thicken overnight into the perfect party food.
Black Bean Soup
Kathy - The Whole Wheat
San Francisco, California, USA
~~~
Grated ginger and hot cayenne jive well with
mild-mannered red lentils and tangy-sweet apricots.
Red Lentil and Dried Apricot Soup
Mrs. W - Mrs. W's Kitchen
New York State, USA
~~~
mild-mannered red lentils and tangy-sweet apricots.
Red Lentil and Dried Apricot Soup
Mrs. W - Mrs. W's Kitchen
New York State, USA
~~~
Five different dals and a handful of cilantrocreate a new soup with a name all its own.
Panchvati Garlic Dal Soup
Mansi - Fun and Food
California, USA
~~~
A classic island recipe reawakens Hawaiianmemories of a humble lunch enjoyed on the
luxurious edge of a golf course.
Hawaiian Portuguese Bean Soup
Tara - Heaven on Earth
New Jersey, USA
~~~
It's summer in St. Kilda, and a diner is enticed by arestaurant's innovative recipes and a menu without prices.
Green Split Pea Soup
Smita - Smita Serves You Right
Rochester, New York, USA
~~~
Green beans, broad beans and basil colorfullycrowd a bowl of fifteen-minute fast broth.
Three-Bean Soup
Caitlin - The Gooseberry Fool
London, United Kingdom
~~~
MAIN AND SIDE DISHES
The discovery of a kilo of fresh peas and an
event theme to match revive a case of kitchen
ennui with a quick-fix explosion of color.
Pea Gravy
Sra - When My Soup Came Alive
India
~~~
The discovery of a kilo of fresh peas and anevent theme to match revive a case of kitchen
ennui with a quick-fix explosion of color.
Pea Gravy
Sra - When My Soup Came Alive
India
~~~
A mom rescues her unshelled peas from her two little peas in a pod for a creamy, classic curry.
Spicy Pea and Potato Kurma
Srivalli - Cooking 4 All Seasons
India
~~~
Shades of warm, glowing ochre nestle a denseShepherd's Pie flavored with exotic Asian influences.
Red Dragon Pie
Jack - Redacted Recipes
Brooklyn, New York, USA
~~~
Lentils, red kidney and pinto beans beef up thevolume of a fire engine-red vegetarian chili.
False Alarm Chili
Jessica - Small Time Cooks
Fort Worth, Texas, USA
~~~
Roasted portabellos, adobo mayo and corn salsa... Chris loves his condiments. Chris loves Lisa, too.
Black Bean Burgers
Chris - We [heart] Food
Seattle, Washington, USA
~~~
Hank is a man who wears many hats. Here, hedons his chef's toque as he stirs some saba into an
Italian take on a quintessential New England dish.
Tuscan Baked Beans
Hank - Hunter Angler Gardener Cook
Sacramento Area, California, USA
~~~
A kaleidescope of green onion, red chili andspinach make a lively bowl of mongo go 'round.
Mongo
Lisa - Lisa's Kitchen
London, Ontario, Canada
~~~
Kidney bean are a key ingredient in many recipes,and a source of molybdenum, a trace element known
to combat sulfite allergies. You just might
be able to have that second glass of wine after all.
Vegetable Bean Bujji
Siri - Siri's Corner
New York, USA
~~~
Experimenting with undiscovered vegetables is neverperilous when paired with the forgiving nature of dal.
Dal with Collard Greens and Sambar Cauliflower
Suganya - Tasty Palettes
USA
~~~
What's the difference between Kashmiri kidney beansand rajma? Let a high-energy cook explain the finer details.
Kashmiri Rajma Masala
Asha - Foodie's Hope
North Carolina, USA
~~~
Though difficult to pronounce with a Westerntongue, this dense and flavorful dish translates
to "delicious" in every language.
Thiruvathira Puzhukku
Chithra - Kudampuli
Massachusetts, USA
~~~
Slender, delicate tendrils and leaves remind us ofthe greens that make all our beans possible.
Fava Bean and Pea Greens
with Green Garlic and Preserved Lemon
Christina - A Thinking Stomach
California, USA
~~~
Sorting through a pantry of forgotten boxes and bottles,a clever cook pulls together a quick and filling
meal with ingredients no longer hidden.
Whole Masoor Pulao
Evolving Tastes - Evolving Tastes
California, USA
~~~
Feed a cold, starve a fever. It's an axiom that can bedebated in a court of law, but no one can quarrel
with the flavor of bean burgers grilled to perfection.
Black Bean Burgers
Spinach and spice and everything healthfully nice, that's what palak daal is made of.
Palak Daal
Nags - For the Cook in Me
Hyderabad, India
~~~
Mixing and matching legumes with grains makesfor an exponential number of healthy-combo meals.
Light and Healthy Asian Inspiration
Greg - Greg Cooks
Fargo, North Dakota, USA
~~~
There's a lot of historical and cultural significancein many of the meals we enjoy. A tasty dish
of cowpeas, cassava and taro is no exception.
Thiruvathira Puzhukku
Bee and Jai - Jugalbandi
The Northwest, USA
~~~
A tradition New Year recipe for good luck, Hoppin' Johnis a hoppin' good meal all year long.
Black-Eyed Peas
Pam - Sidewalk Shoes
Soddy Daisy, Tennessee, USA
~~~
Tea, tamarind and black cardamom lead a lively caravanof spices to their final chickpea curry destination.
Amritsari Chole
Mandira - Ahaar
Ann Arbor, Michigan, USA
~~~
A lavish dose of tangy cream balances wonderful woodsyherbs in a crock of the most mellow and tender white beans.
White Beans with Crème Fraîche
Ruhama - Rumahama
Burlington, Wisconsin, USA
~~~
Hot, puffed pockets of freshly fried bread are the perfect accompaniment to an aromatic chickpea curry that
is special any time of year.
Puri Chole
Priya - 365 Days of Pure Vegetarian
Sunnyvale, California, USA
~~~
Toasting spices transforms their flavors into a wholenew realm. Letting these flavors linger into leftovers
transforms lunch into a meal worth remembering.
Red Lentil Dal
Kate - Kate in the Kitchen
Minnesota, USA
~~~
Toasted sesame seeds finish a crust ofquick-cook croquettes. A sesame vinegar dip
compels you to quickly finish them off.
Adzuki Croquettes
Though January 6 is obscurely known as "National Bean Day," it can also be dubbed "National Gas Day." If only
the U.S. energy crisis could be solved so easily.
Black-Eyed Peas
Swiss Miss - Pre-[h]Eat!
Atlanta, Georgia, USA
~~~
It's sometimes a challenge to please a family's varying tastes,but a mother's resourceful panache puts black-eyed peas
on the table for perhaps more than one dinner.
Black-Eyed Beans in Tomato Sauce
Ivy - Kopiaste
Athens, Greece
~~~
A bubbly brown cheese crust crowns a robust bean bake that could take the damp out of any January day in London.
Bean and Bacon Gratin
Helen - A Forkful of Spaghetti
London, United Kingdom
~~~
Baked or fried, black bean balls state the case that vegetarianism never means having to say you are hungry.
Spaghetti and Bean Balls
Dhivya - DK's Culinary Bazaar
Sunnyvale, California, USA
~~~
Microwaving legumes is the quick and easy way to leaveyou all the more time to dally over your bowl of dal makhani.
Dal Makhani
Superchef - Mirch Masala
Redmond, Washington, USA
~~~
Considerations over cheese notwithstanding, everyoneis in agreement over the popularity of a gently spiced
bean and rice casserole just as it is.
Chickpea and Rice Bake
Sunita - Sunita's World
United Kingdom
~~~
Black bean burgers earn their chipotle stars whentucked into the home-baked goodness of "Moomie's
Beautiful Burger Buns."
Black Bean Burgers
Michelle - Cooking the Books USA
The Desert Southwest, USA
~~~
Easy to prepare, easy on the belly, this Tamilianspecialty is enjoyed by many other names in
many other regions of Southern India.
Whole Moong Sundal
Latha - Masala Magic
USA
~~~
Husbands are handy. Literally. They provide thatall-important second pair of hands needed to prepare and
photograph the arduous glory of a provincial French classic.
Cassoulet
Heather - Gild the Voodoolily
Portland, Oregon, USA
~~~
Asturian fabes, clams and parsley, framed by a mosaicflange, are almost to pretty to put your fork into.
Fabes con Almejas
Núria - Spanish Recipes
Barcelona, Spain
~~~
Fennel's distinctive licorice flavor mellows and blendsinto a buttery bean dish with touches of tangy vinegar.
Braised Fennel and White Beans
Mary - Shazam in the Kitchen
Ohio, USA
~~~
Red kidney beans glow in a simply spiced gravy ofginger, jeera and garam masala.
Rajma Masala
Seema - My Randap
St. Louis, Missouri, USA
~~~
Call them "chowli" in the North or "karamani" in the South, the black-eyed pea curries favor in
many dishes of Indian distinction.
Black-Eyed Peas
Seema - My Randap
St. Louis, Missouri, USA
~~~
An all-vegetable version of a famous Spanishrice dish helps speed it to the table.
Vegetarian Paella
Dhiyva - DK's Culinary Bazaar
Sunnyvale, California, USA
~~~
Carotene and chickpeas pack a healthy punch inguilt-free goodies designed with the spice lover in mind.
Baked Chickpeas and Sweet Potato Patties
Nora - Life's Smörgåsbord
Sydney, Australia
~~~
How does my sister-in-law handle the hunger of
her strapping-strong husband and son after
her own long day of work? A hearty chili
fills the bill and the boys.
Two-Bean Chili
Ricki
Delaware, USA
Ingredients
~~~
Nora - Life's Smörgåsbord
Sydney, Australia
~~~
her strapping-strong husband and son after
her own long day of work? A hearty chili
fills the bill and the boys.
Two-Bean Chili
Ricki
Delaware, USA
Ingredients
1 can cannellini beans (15 oz)
1 can red kidney beans (15 oz)
1 lb ground meat (any kind)
1 can crushed tomatoes (28 oz)
1 tbsp chili powder
1 tsp cumin
1 tsp cayenne
1 sprinkle of Mexican oregano
2 dashes Worcestershire sauce
Shredded cheddar cheese for topping
Preheat pan, then brown meat. Add spices, stir and cook 1 minute.
Add tomatoes and mix well. Cook for 30 minutes or longer. Adjust spices to taste.
~~~
The Five C's - Chili, cumin, coriander, cinnamon andcardamom provide the spice backbone of many a
fine and fiery curry.
Never let a lack of equipment hold you back.A glowing tagine wants for nothing when
stewed up in a Dutch oven.
Vegetable Tagine
Mike - Mike's Table
Florida
~~~
A trio of lentils fortify the spirit when teamed with
"spiced cabbage...roasted onion... and apricot chutney."
Braised Mixed Lentils (No Photo)
Joanna - Joanna's Food
Henley-on-Thames, United Kingdom
~~~
Heartfelt kitchen rituals endure the test of time
and fondly recall the wise, wonderful lessons of the past.
Sprouted Green Gram
Nanditha - Satvika -Food for the Soul
USA
~~~
Warm and sweet honey tones flavor a chevre-rich bed
of fluffy polenta in a recipe written in haste.
Chickpeas, Tomatoes and Dried Apricots
Simona - Briciole
Northern California, USA
~~~
The all-American brown lentil fits right into the spicy
kitchen of a curious Indian cook.
Whole Brown Lentils
Hima - SnackORama
San Antonio, Texas, USA
~~~
"Lost energy" is restored with a fast and flavorful
burst of carbs and spices enjoyed in North Indian homes.
Rajma Chawal
Archana - Archana's Kitchen
~~~
Sprouted moth are the delicate beans of choice in
an elegantly simple biryani built for speed and taste.
Peshawari Biryani
Ashwini - Food for Thought
USA
~~~
Ah! So that's how they're done! Armed with this
simple, wholesome recipe, you may never want
to open another can of convenience again.
Refried Beans
Jerry - Cooking by the Seat of My Pants
Texas, USA
~~~
Double your bean power with a stylish Asian dish
heavy with plump mushrooms and succulent shrimp.
Chinese Long Beans with Black Bean Garlic Sauce
Glamah16 - Coco Cooks
Chicago, Illinois, USA
~~~
While her mom enjoys the culinary spotlight, an equally skilled
cook prepares another regional specialty a family can be proud of.
Punjabi Malai Daal
Namratha - Finger Licking Food
Atlanta, Georgia, USA
~~~
Olives, garlic and mustard throw their frisky flavors around
in a dish of lentils prepared with French flare.
A Keralan breakfast classic of lively spiced
chickpeas is cooked with coconut and served
with an intriguing side of steamed, molded rice.
Kadala Curry
Miri - Peppermill
Delhi, India
~~~
A generous cup of soy granules boosts the protein
power of a vegetarian white chili already rich
with a double dose of beans.
Vegetarian Soy Chili
Pallavi - All Things Yummy
India
~~~
As pretty as a picture, a fiesta of color
tempts the taste buds with a platter of a pie.
Mexican Croustade
Johanna - Green Gourmet Giraffe
Melbourne, Australia
~~~
You'll need a map to track this trail of chili dishes,
where one great recipe leads to another.
Chili 1-2-3
KayKat - Cooking from A to Z
Seattle, Washington, USA
~~~
Mike - Mike's Table
Florida
~~~
A trio of lentils fortify the spirit when teamed with
"spiced cabbage...roasted onion... and apricot chutney."
Braised Mixed Lentils (No Photo)
Joanna - Joanna's Food
Henley-on-Thames, United Kingdom
~~~
Heartfelt kitchen rituals endure the test of timeand fondly recall the wise, wonderful lessons of the past.
Sprouted Green Gram
Nanditha - Satvika -Food for the Soul
USA
~~~
Warm and sweet honey tones flavor a chevre-rich bedof fluffy polenta in a recipe written in haste.
Chickpeas, Tomatoes and Dried Apricots
Simona - Briciole
Northern California, USA
~~~
kitchen of a curious Indian cook.
Whole Brown Lentils
Hima - SnackORama
San Antonio, Texas, USA
~~~
burst of carbs and spices enjoyed in North Indian homes.
Rajma Chawal
Archana - Archana's Kitchen
~~~
Sprouted moth are the delicate beans of choice inan elegantly simple biryani built for speed and taste.
Peshawari Biryani
Ashwini - Food for Thought
USA
~~~
Ah! So that's how they're done! Armed with thissimple, wholesome recipe, you may never want
to open another can of convenience again.
Refried Beans
Jerry - Cooking by the Seat of My Pants
Texas, USA
~~~
Double your bean power with a stylish Asian dishheavy with plump mushrooms and succulent shrimp.
Chinese Long Beans with Black Bean Garlic Sauce
Glamah16 - Coco Cooks
Chicago, Illinois, USA
~~~
While her mom enjoys the culinary spotlight, an equally skilledcook prepares another regional specialty a family can be proud of.
Punjabi Malai Daal
Namratha - Finger Licking Food
Atlanta, Georgia, USA
~~~
Olives, garlic and mustard throw their frisky flavors aroundin a dish of lentils prepared with French flare.
A Keralan breakfast classic of lively spicedchickpeas is cooked with coconut and served
with an intriguing side of steamed, molded rice.
Kadala Curry
Miri - Peppermill
Delhi, India
~~~
A generous cup of soy granules boosts the proteinpower of a vegetarian white chili already rich
with a double dose of beans.
Vegetarian Soy Chili
India
~~~
As pretty as a picture, a fiesta of colortempts the taste buds with a platter of a pie.
Mexican Croustade
Johanna - Green Gourmet Giraffe
Melbourne, Australia
~~~
You'll need a map to track this trail of chili dishes,where one great recipe leads to another.
Chili 1-2-3
KayKat - Cooking from A to Z
Seattle, Washington, USA
~~~
The investment of a blender makes short work for apassionate dal lover's dosai-making maiden voyage.
Green Gram Dosai
Zlamushka - Zlamushka's Spicy Kitchen
Malmö-Skåne, Sweden
~~~
Green gram, green chili and green coriander ensurethat delicate dosa start green and stay green.
Beans and grains enjoy a second night on a dinner
plate with the help of organic vegetables
grilled with care over an open flame.
Cous Cous and Garbanzos
Toni - Daily Bread Journal
San Diego, California, USA
~~~
plate with the help of organic vegetables
grilled with care over an open flame.
Cous Cous and Garbanzos
Toni - Daily Bread Journal
San Diego, California, USA
~~~
Chickpeas by any other name taste asnutty, spicy and delicious as their
famous Moroccan appetizer cousin.
Hummas
A Bollywood movie is the inspiration for an Australian duo'sown production of tangy lentils and besan-tossed leeks.
Khatti Mithi Masoor
Michael - Where's the Beef?
Melbourne, Australia
~~~
Pumpkin, sweet coconut and warm cumincuddle with creamy, soft whole moong dal
for a meal made to comfort a harried homemaker.
Payar Mathan
Arundati - Escapades
Hyderabad, India
~~~
Hushed tones and gentle flavors make for a dishas easy on the eyes as it's tender on the tongue.
Cannellini, Fennel and Green Olives
Susan - The Well-Seasoned Cook
New York, USA
~~~
DESSERTS
A traditional lentil pudding celebrates a blogger's anniversary.The protagonists of "The Golden Bowl" never had it so good.
Parippa Pradhaman/Payasam
Does a gluten-free diet deny you the pleasures of darkand delicious baked goods? An inventive winner
of a recipe says it just ain't so.
Gluten-Free Bean Brownies
Ricki - Diet, Dessert and Dogs
Ontario, Canada
~~~
A paste of black-eyed peas hits the bull's eye in sweetpastry buns reflecting Guyana's rich culinary heritage.
Chinese Cakes
Cynthia - Tastes Like Home
Barbados
~~~
Reminiscent of "marrons glacès," a novel
bean candy rewards a cook's patience with
dense squares of healthy, sweet treats.
Manuela - Baking History
Massachusetts, USA
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BEVERAGES
Let's raise a glass to all the grand recipesthat have made this event a resounding success!!
Thank you, everyone!!
Peanut Punch
67 comments:
What a great spread of recipes. Thanks Susan for starting the event and for the beautiful roundup.
This is an amazing collection of legume recipes, and so many that I want to try. You really stirred people with this event Susan, and I definitely think you should continue on with it - legumes are so good for us and most of us don't eat nearly enough. Kudos for your good idea, and kudos for all the effort you put into organizing the lovely round up.
Susan,
this is just wonderful. one-stop-shop for all my legume affair:)
thank you for this wonderful round-up.
Wow! Just wow!
Terrific round-up - you deserve a big plate of beans after all that... ;)
Wow, great job!! I was so happy to see these posted today! The recipes look great. And ... I got your husband's book in the mail yesterday. Looking fwd to reading it. :-)
Susan, Congratulations on a beautiful and delicious roundup! This is a treasure trove of legume recipes and you've done a great job grouping them in courses. Thanks!
Oh LAWD that's a lot of entries! I'm clutching my pearls.
Thank you, Susan, for hosting this event! Next time I bet you'll pick a more difficult ingredient, right? :)
Oh. My. God.
So many amazing recipes, so many different legume trails to follow, but, my friend, I think you may need a holiday after such an enormous effort! So much work...so much delicious work. Thrilled by both the popularity of the event and the quality and variety of courses on offer.
Should you need a guest host at any point, you know where to find me...
Susan, this was one beautiful and healthy love affair! thanks so much for this huge list of lentil concoctions! amazing!!:)
Bravo! What an absolutely fabulous event.
Susan - I want to extend a huge thank you and an acknowledgement and appreciation for all the effort and energy it took to pull it all together.
I am proud and happy to be included and certain to check back many times in the future for "legume inspiration."
This round-up just took my breath away! Thank you, Susan, for a beautifully organized round-up with lovingly written captions. I will come here time and again for dinner inspiration.
terrific! 116 contributions! And I like the way you organised the entries - great round-up, Susan. Thanks again for hosting this event, I already see lots of recipes that I want to try.
Nora
p/s: I'm from Sydney (not Melbourne)
what a wonderful event and a wonderful round-up - an overwhelmingly fantastic resource of bean recipes - it will take me a while to browse through all the ones I want to look up but I am looking forward to it. Thanks!
I hope I can look forward to another bean event when you recover from doing this huge round-up :-)
Susan,
Wow. Just, wow.
I can't believe how many amazing entries you received. Thank you so much for what must have been hours of hard work. I'm already planning to sprout some lentils after going through all these inspirational dishes...
Libby
thank you for this great resource and stupendous effort, dear susan.
Whew! I'm overwhelmed with all these terrific enteries. This was a very siccesful event and you should be so proud!All this from some beans:-).
I am totally blown away by the number and variety of these amazing recipes! Thanks so much for hosting this, Susan, and for all the work it took to put together a roundup. Wonderful!
(And let's see . . . 116 recipes--that's about 4 months' worth of meals I don't have to think up on my own!).
An amazing collection of beautiful recipes that show just how versatile beans can be. And so many new blogs to explore. Thanks Susan for this great event and great roundup!
Dear Susan,
Thank you so much for hosting this event and for the wonderful round-up. What a fabulous collection of recipes this is!
I *love* your descriptive captions. Great job!
What an amazing roundup Susan! It looks beautiful. Thank you for all your work! : )
Wow- That's impressive. Honestly I couldn't even get through them all.
Great turnout!
Susan, when I didn't see the round-up for longer than I expected, I began to wonder if you were okay. I never guessed you got that many entries - that's a thumping success. And like before, it's really nice of you to give a personalised commentary for each dish. Thanks so much for this.
Wow! beans a go-go! :-)
Great round-up and event, Susuan!
Oh my goodness me Susan, I am in love with the array of recipes.. a whopping 116 of them .. all look awesome.. :Clap: :Clap:.
a virtual legume cookbook indeed!
Great Job dear..:)
- Siri
Susan!...that was indeed a terrific round up!it was so nice to see so many healthy recipes in one array! i know i have to go through this post more that once to digest it fully:)
enjoyed reading the apt captions you always come up with....congratulations:)
as you said , legume love affair will take you a long way...looking forward to more such fabulous events:)
Nice collection of Legume recipes Susan! Thanks to your wonderful event, simply superb and I am bookmarking this for future reference
this is something like legume wiki for me :)
Wow! I mean WOW! I was scrolling and scrolling, and it seemed like there was no end to the list of wonderful dishes, each more tempting than the other. Hats off to you as well as the contributors for the round-up.
Susan, you need a vacation after all that round-up work. I can't believe the amount of entries - and wonderful ones at that! You can make a cookbook out of this round-up alone. Great work and amazing participants.
MY GOD! You've created a monster!!!
Seriously—you've created a monster!
Seriously: What an unbelievable bounty. I could do nothing but peruse the dishes in this roundup for the rest of my life! I love the way you categorized the dishes; that's great. And I like seeing where everyone is from; that's a nice touch, too. Thank you for your wonderful idea and the fabulous, mind-boggling roundup!
Susan, this is over the top! What a job you've done here!!! Over 100 entries - and you find time to work? AND sleep? How do you do it?
What a great collection of recipes. This is truly a post worthy of bookmarking. As God is my witness, I will never ask "What should I make for dinner?" again!
Congratulations Susan, this is definitely the gathering of the most beautiful and fabulous vegetable dishes i ever laid my eyes :-)!! thanks for hosting i will bookmark this round up for my hubby..for someone who doesnt love veggies im sure this will make him change his mind :-) congratulations once again you are a real cupid for this legume love affair!!
O-M-G!!! But then, I had warned you about this!!Hahaha!!
Great round up, I will be saving this page, love to try some of them. Thanks for taking time Susan.Hosting event is hard work, I know but always fun!:))
Angelica pd is available at Amazon for about $13, if you like buy it.Google this;
Home Harvest Angelica Root Powder 2 oz - Herbs Natural Bulk
Great roundup! So many tasty looking dishes.
Susan, Your round up stands out as for each of these 116 entries, you have given thoughtful and signature notes which makes it extra special!
Really admire the effort and time gone behind this round up.
Shn
Susan ~ The time and love you have taken to organise and describe every entry shines through this incredible round-up. The tantalising flavors on display here prove that lentils are increibl healthy and lend to so many flavours and textures. I love that recipes are interspersed throughout the round-up - a great touch. And I hope there is another event - you seem to have answered a call.
My goodness, this is one deliciously healthful round-up, Susan! Thanks for your time and effort and for providing us with such a splendid array of recipes.
WOW Susan..what a response you had :D Any one of these dishes could be on the menu for heart healthy living.
WOW!! Terrific round up!! 116 entries!! never seen soo many before!!!! gr8 job!!
Gorgeous! Where does one begin!? Your efforts are highly valued. So many legumes to choose from. Thanks so much to you and those cooks that took the time to send along their creation.
Susan, thanks sooooo much for putting this together!!!! It's amazing... sooooo good♥. All recipes look fantastic and they are all different, aren't they? Did anybody repeat the very same recipe?
I still haven't gone through all of them, but I plan to do that little by little.
Thanks again, Susan! Great Event!!!
Sure should have done this one!
But now what a fabulous resource! This is truly a wonder Susan. Thank you and all who sent recipes!!
Susen, huge kudos and gratitude to you for such an incredible event! Not only is it a great, inspiring theme, but your roundup is amazing! I love how your organized the recipes! I'm in heaven reading about them all... Thank you, thank you!
116 entries! Poor you! ;-)
Seriously, what a great looking set of dishes this event attracted. And so varied! Thanks for hosting, Susan!
gorgeous roundup Susan. I had no idea that we could make all this and more from lentils and beans. Thank you for all your hard work in putting this together :)
Susan...your are my Fav sister-in-law!!!! once again you painted a picture with words that was beeter than the pic I sent you! Thanks soooo much for including the recipe. U ROCK!!!
There are so many fantastic entries. Let me take my time to go thru each one of 'em. Thanks for the event and the roundup!
I just found this and it's amazing! I wrote about it on my (very new) blog not to forget to check it out in detail. Thanks so much for organising this!
Susan, congrats on this beautiful compilation of recipes! I'm stunned at this lovely collection, this page will be referred many times over!
Thanks for hosting, sweetie!
Susan, this is wonderful! I'm incredibly impressed by the commitment and professionalism with which you organized this. Beautifully done.
What an awesome roundup Susan! Thanks for all the effort! I'm amazed at how many lentil dishes out there - things i have not tried! Now i know where i'll come when i want to try something with legumes :-) Take it easy!
Dear All – Thank you for participating in the first “My Legume Love Affair.” Your generosity, creative cooking and good will shine through every recipe that graces this event….
Simona – Thanks. I love the idea of apricots with beans.
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Laurie – So many I want to try, too.
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You’re welcome, Sia. "One-stop shop," I like that. ; )
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Hi, Helen. I needed a big plate of beans to keep my energy going.
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Hi, Meg. Thank you. And thanks for purchasing my husband’s book. It is moving up the charts now.
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Dear Vaishali – Thank you.
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Heather – LOL! Clutching your pearls.
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Lucy – I’m having my holiday right now, but ready to post something new shortly. You’ll be the first guest host on the list if you really want the duties.
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Hi, Mansi. – I was continually amazed by the magnitude and diversity of recipes.
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Lori Lynn – I’m so glad you are enjoying it and contributed to its success.
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Thank you, dear Nupur. I’d like to paraphrase that beef slogan some years back: “Beans, they’re what’s for dinner.” : D
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Thanks, Nora. You now live in Sydney. It’s official. ; )
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“Recover” is the operative word, here, Johanna. I’m fine now that I vegged for a bit.
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Allergy Mom – Oh, yeah, it was hours, and hours, and hours….but a lot of fun, too.
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Thanks, Bee.
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Thank you, Coco. I’m proud of every recipe featured.
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Ricki – 116 is much more than I could have anticipated. I knew it would be a successful event, but….
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Baking History – I’ve discovered many new blogs, too.
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TBC – Thanks. Glad you have enjoyed it.
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Thank you, Anali.
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Emiline – I was impressed by the turnout, too, and I DID get through them all, several times, as a matter of fact! ; )
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No, Sra, I wasn’t lying in a gutter somewhere, but there really wasn’t any free time to even report on an update of the progress I was making. I did make my deadline, though, for week of Feb 10…just.
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Ann – Let’s get out our hula hoops!
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Thanks, Siri. I hear you!
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Nanditha – Thanks, dear. You must come back; you would have to. ; ) You might miss that one new recipe that will become a perennial favorite of yours.
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Thank you, Padma. Wiki…I am more than flattered. : )
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ET – Thank you. It did feel endless sometimes; it’s a great bounty.
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Jeni – My vacation is just about over now. It’s taking me a week to answer all these sweet comments, a week to address all the other things that I sidelined while focusing on the round-up. Whew!
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Lisa – Thanks. “Monsters are such interesting people…” : D
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Toni – How did I do it? I went into hiding. Every spare moment was taken up with reading and organizing. It was time well spent, but a lot happened in the world while I was “gone.” ; )
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Thank you, Dhanggit. Aren’t they something? I keep looking back at the recipes, trying to decide which I will make next. They really are all spectacular.
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That you did, Asha! Thanks for the tip on angelica!
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Thanks, Kevin.
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Thanks, Shn! It was time and effort well spent.
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Welcome, Suchmaschinenopimierung. Glad you like it. Thanks for the kudos.
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Shaun – Thank you. It truly was a labor of love. There will be another event, but during late U.S. spring. I’ve a feeling there will be another huge haul of extraordinary recipes for all of us to enjoy.
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Thanks, Susan. I don’t think anyone could walk away from this round-up and not feel well fed.
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Valli – There is definitely something for everyone in this group w/ emphasis on healthy eating.
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Thank you, Superchef!
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Lisa – This round-up is alpha and omega…Thanks!
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Hi, Nuria. Yes, every single recipe has the unique signature of the cook who created it. I’m very proud to have had the opportunity to present a very diverse rouond-up.
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Thanks, Tanna. Maybe next time.
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Thank you, Astra. I did want to create a round-up you’d want to linger over. Glad you like it.
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Thanks, Jack. There could be heard the dim chords of “The Volga Boatmen” in the distance sometimes. ; )
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Thank you, Mandira. Beans are remarkably adaptive to all kinds of recipes. Amazing.
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Thanks, Ricki. But, of course, I would include you. : )
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Suganya -- The recipes are amazing, and you will certainly need to take your time. You have the luxury of no deadlines for this one. ; )
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Welcome, Joanna! Thanks for the kind words and mention. I’ll be visiting your blog very soon. Good to see you here.
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Thanks, Richa. I’m still stunned myself. At this point, I know each recipe by heart, yet when I scroll through them now, I am amazed all over again.
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Thank you, Christina.
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Thanks, Masala Magic. I have a feeling there are many more recipes where these came from.
Susan, I have an award for you on my blog. Do take a look!
What an amazing roundup! So many different legumes, all fantastic too.
I've never seen fesh green chickpeas before, and they are such a beautiful colour.
Wow! This is my first time visiting your blog, and I don't know whether to be happy or mad ...
I've got work to do, but there are so many great recipes, I don't want to stop reading! Thanks!
This is a wonderful round-up Susan! Can imagine all the effort it took to put this up! Congratulations!!:)
An amazing and wonderful array of dishes. Well done.
Great blog and what a creatively put together collection of recipes.
This is such a fabulous round up! So so many beautiful recipes.
Wow! What a fantastic round up. I've just been through the lot and really enjoyed it. It's always amazing to see the different recipes that people come up with using the same ingredients. So creative!
Thanks for sharing this great recipes... ;-)
Thanks so much for this! I'm beyond happy to see that someone else enjoys legumes as much as I do. Not only that, but several of the recipes I found in Legume Love Affair have become staples in my repertoire. I'd love to be able to contribute... but what to send? What to send? Hmmmm..... lol
Makes my mouth water! What a tasty spread. I happened on this by chance and I would love to participate in your next one.
Great blog and what a creatively put together collection of recipes.
Great blog, well done!!
I will link it to my blog thank you!-
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