South Indian Squash Poriyal

Visit the Indian Food Glossary for information on the ingredients in this recipe
South-Indian Squash Poriyal

Poriyals or palyas are spicy South Indian sautéed vegetable dishes, quite often featuring grated coconut. They are easy to prepare and a perfect choice for a meal calling out for a side vegetable dish. This poriyal is especially simple to make and delightfully sweet and spicy. I went with acorn squash for this dish, but any winter squash would work equally as well. Consider using pumpkin chunks when it's available locally.

Read this recipe »

Sun-Dried Tomato Coconut Quinoa and Bean Burgers

Sun-Dried Tomato Coconut Quinoa and Bean Burgers

Creating and making different dishes stimulates the creative part of me and keeps me interested in working in the kitchen. We all must eat to survive, and that being so, it is beneficial to focus, keeping a positive and open mind when planning and implementing meals for the week. Why shouldn't we be mindful of the fuel that nourishes our body?

Read this recipe »

My Legume Love Affair #105 roundup

It was my turn to host MLLA for March. This month I only have a short roundup to showcase, but the recipes are all worth considering. I'm always looking for guest hosts, so please do send me a message if you would like to host. I've spots for this year open. Thanks to everyone who participated this time around.

Fennel Chickpea Curry

submitted by The VegHog. Chickpeas star here with onion, garlic, chilies, purple carrots, fennel, garam masala, turmeric and coconut cream. Serve with rice and you have a nourishing and complete vegetarian meal.

Miso Baked Beans

from Janet of The Taste Space. I've a weakness for baked beans and these ones are made in a slow cooker and feature navy beans, miso, molasses, cider vinegar, tamari, mustard, garlic, ginger and paprika. Serve with some toast or if you please Jamaican patties, roasted sweet potato and a Chinese sweet and sour sauce and you are in for a fine meal.

Black Kale and Chickpea Pot Pies
from Shaheen of Allotment 2 Kitchen. Another thing I have been craving is pot pie. This wonderful creation all wrapped up in puff pastry is made up of onion, garlic, celery, carrots, black kale, chestnut mushrooms and chickpeas. Bake and enjoy.

Chickpea Flour Fudge

is my contribution this time around. It's vegan and is made with chickpea flour, peanut butter, coconut butter and oil, maple syrup, some coconut sugar, cardamon, vanilla and toasted sesame seeds. I really think this is the best fudge I have ever made.

Ali of Fix Me a Little Lunch is hosting for April. Do check her post to join in the fun.

5 Nourishing Soups and Salads for NCR

I'm a bit late posting the roundup this month as I was away from home for a while visiting my folks. Now that I am back home, I have 5 mouthwatering soups and salads to share with you. Thanks to everyone who contributed a recipe this month.

Recipe: Simple Vegan Panzanella

Chef: Nico
Blog: Yumsome
Location: Nomadic

First up is this lovely Tuscan bread salad that for Nico is the epitome of Spring. It's easy to make and no cooking is required. It also happens to be a fine way to use up leftover bread. Also featuring in the salad is cucumber, plum tomatoes, red onion, olives and basil and it's all dressed up with lemon juice, olive oil and garnished with vegan Parmesan. Waste not want not. Just dig in and enjoy.

Broccoli Salad
Recipe: Roasted Broccoli and Apple Salad

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Australia

Next up we have another delightful salad. Sharp, sweet and savory, this substantial salad features roasted broccoli, lettuce, cabbage, apple, celery, cranberries, roasted almonds and sunflower sausage crumbles. This healthy bowl of goodness is dressed with lemon juice, tahini, cider vinegar, maple syrup and mustard. Yes please.

buckwheat salad
Recipe: Buckwheat Salad with Roasted Vegetables

Chef: Corina
Blog: Searching for Spice
Location: UK

Salad season is surely upon us, though I enjoy salads year round. Buckwheat is the starring ingredient here, along with roasted cauliflower and squash. It's all dressed up with lemon juice, sumac and olive oil. Crumble some Cheshire cheese over the salad and sprinkle with some fresh dill and you are all set. This is certainly a tasty way to incorporate buckwheat into your diet.

Tomato Soup
Recipe: Quick Creamy Tomato Soup

Chef: Marie-Anne
Blog: Beetroot Cafe
Location: UK

I've been craving tomato soup and this quick and easy version is on my list to try. Tinned cherry tomatoes are simmered with a wee bit of coconut sugar, tamari and vegetable stock for about 5 minutes, and then mixed with some yogurt and blended until smooth. To really complete the meal, serve with some garlic toast all fancied up with homemade vegan mozzarella cheese and fresh basil.

Lentil Broccoli Soup
Recipe: Spicy Brown Lentil Soup with Broccoli

Chef: Lisa
Blog: Lisa's Kitchen
Location: Canada

My contribution this month is this spicy and warming soup that is easy to prepare and a pleasure to eat. Brown lentils, onion, garlic, ginger, chilies, tomatoes and broccoli are nicely spiced with a homemade aromatic spice blend and finished with fresh lemon juice and red chili flakes. Serve with some cooked grain and you have a complete and satisfying meal.

That concludes the March roundup. Jacqueline will be hosting the April edition of No Croutons Required. See her announcement post for details.