It's my turn to host NCR again. As many regular readers will know, this is a monthly event focusing on vegetarian soups and salads, alternately hosted by my good friend Jacqueline of Tinned Tomatoes and myself.
There is a feeling of Spring in the air, so maybe we can expect more salads than soups. But, soup is welcome anytime of year as far as I am concerned.
To participate, all you need to do is make a soup or salad that is suitable for vegetarians. Add you recipe using the linky tool at the end of this post and make sure to link back to Jac's blog and mine as well as this announcement post. The roundup will be posted soon after the deadline for entries.
I'm pleased yet again to be hosting My Legume Love Affair. This ongoing event was started by lovely Susan of The Well Seasoned Cook, and passed over to me to administer. Great thanks for the support other bloggers have shown by sharing recipes and guest hosting.
Legumes are a mainstay of my vegetarian diet and I never tire of finding new ideas.
To join in the fun, all you need to do is prepare a legume-centric dish. Link back to this announcement, my blog and also Susan's blog, as she is the original founder of the event. Share your creation using the linky tool at the end of this post by the end of the month. Use of the lovely logo, designed by Susan, is optional, but appreciated.
Only one entry per blogger please and it must be vegetarian. Recipes from archives will only be accepted if reposted and updated with the links required.
For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. The slight exception to this are legumes such as fenugreek or tamarind that typically are used in smaller quantities. Fresh or dried beans, lentils, pulses, and the sometimes edible pods that contain these seeds, and derivative products such as tofu or besan, along with fenugreek, carob, and peanuts are all acceptable. The possibilities are endless. Please just ensure that your shining ingredient is in fact a member of the legume family. All types of cuisines and courses are welcome, meaning appetizers, sides, mains and desserts are all acceptable so long as the mighty legume is the key ingredient.
I look forward to your creations. And as always, if you would be interested in guest hosting this event, please let me know. I have spots for this year open.
Not all of us greet the morning as a glorious occasion, but these muffins live up to the promise of a glorious morning and are sure to brighten even the most dismal awakenings. Delectably moist and spiced up like a pumpkin pie, lots of textures and flavors are present in these multi-layered bites of goodness. Nutty undertones mingle with the aromatic spices, while the natural sweetness of the fruit and pumpkin tantalizes the palate in a gentle and soothing way. Walnuts add a bit of crunch to complete the experience. Each small bite is a delight. Serving one up with a cup of tea or coffee is a healthy way to start your morning or enjoy for a morning or afternoon snack.
Complimented by nutty undertones and natural sweetness from the fruit, these beauties are moist with a bit of earthy crunch from walnuts, natural sweetness from pineapple, apple, raisins and coconut.
There is nothing quite like homemade granola as I can now assert with confidence, having finally made my own. It's not something I eat all that often, but it does make for a healthy treat, quick breakfast or travel along snack. Granola is especially delightful served up with a good helping of almond milk or yogurt and topped with fresh berries. It's a fine way to enjoy a generous serving of fiber, protein and essential nutrients too.