Dressed Up Kale Salad

Dressed up Kale Salad

With the wicked heat and high humidity here in London, Ontario lately, salads are surely in order. And the simpler and healthier, the better. This also happens to be the time of year to take advantage of seasonal vegetables, and as kale is one of my favorites, this leafy and earthy vegetable was the star of this show in a salad that is completely vegan too.

I came across Johanna's Only-Kale-Can-Save-Us-Now salad and was suitably intrigued — not just by the name, but by the flavors. I've adjusted it to some degree, but the creamy base of the dressing retains the essential ingredients of tahini, lemon juice, a bit a maple syrup for a hint of sweetness, and nutritional yeast for a cheesy flavor without actually adding any dairy. It is light, delicious and wholesome.

I'll be making it again this weekend, as it is going to be another scorcher. Served along with chickpea olive salad with za'atar and cherry tomatoes and vegan potato salad dressed with avocado, you will have a perfect summer meal for a number of guests without too much fuss that can easily be enjoyed on the patio.

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Bisi Bele Bhath (Rice with Lentils and Spices)


Visit the Indian Food Glossary for information on the ingredients in this recipe
Bisi Bele Bath (Rice with Lentils and Spices)

This combination of rice, toor dal, vegetables and spices is essentially a south Indian variation of north Indian kitcheree — the classic one-pot meal — with the use of tamarind, coconut, aromatic spices and a tempering characteristic of south Indian cooking. The bisi bele spice mix is a rather unique and wonderfully aromatic blend of coriander, fenugreek, dried chiles and cinnamon that is a snap to make up. A fragrant and warming dish with a bit of heat and a delightful sweet and sour flavor, bisi bele bhath is all you need for a satisfying and nourishing meal. Throw in some crunchy vegetables and roasted cashews for a nutty taste, bisi bele bhath is a south Indian comfort food and gentle for tender tummies.

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Chickpea Olive Salad with Za'atar and Cherry Tomatoes

Chickpea Olive Salad with Za'atar and Cherry Tomatoes

With temperatures soaring at the end of May, a simple salad was just what I wanted for dinner. Of course, simple is very often the tastiest, especially when it's simple that you want and you're using great ingredients. I've been enjoying finding ways to use za'atar lately — a highly aromatic and uniquely delicious Middle Eastern blend of dried herbs, sesame seeds and salt, za'atar goes wonderfully well with tangy foods like tomatoes as well as with bread. So substitute bread for buttery soft chickpeas, toss in the cherry tomatoes and some olives for good measure and za'atar. There you have an easy and simply wonderful summer salad.

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My Legume Love Affair #96 - June Edition 2016


I'm excited to host My Legume Love Affair this month. As many of my readers will know, this is a long running event focusing on the goodness of legumes, started by lovely Susan of The Well Seasoned Cook and now administered by me of Lisa's Kitchen. Each month we have a different host but it's my turn now for the month of June. We are at edition #96 this month. I look forward to more legume recipes as legumes are an important and plentiful source of protein, especially if you are a vegetarian or vegan.

It is easy to participate. 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.

Thanks in advance for your participation and inspiration. I am looking for guest hosts for 2016. Send me an email at legume.lisa AT gmail DOT com or leave a comment on this post if you would like to host. I still have a few spots left for this year.