Mediterranean Savor: Pulses

We introduce a photo collection where the ingredients, pulses (lentil, bean or chickpea), stand out with regard to the others. The recipes head towards the pages with the dominant color, where also appear other recipes of the same color but with different ingredients. Or else, towards the page that represents all the colors: COLORSCODEX.en / COLORS

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  • Recipes by category or ingredient
  • Photographic guide by colors
  • About the author, Susana deOliveira
  • COLORS page

Lentils stew with aromas from the Orient

recipe
Publicado por Susana deOliveira
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Etiquetas: black pepper, cardamom, carrot, cinnamon, extra virgin olive oil, Garam Masala, garlic, lentils, lentils from La Armuña P.D.O. (Spain), nutmeg, onion, potatoes, spinach
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Mediterranean Savor

Mediterranean cuisine is rich in colors, aromas and flavors and a great variety of recipes, in which are mixed all kinds of vegetables, both of the region and the other places in the world. It can be considered like a big library of recipes of plant foods.

Ingredients

almonds bay leaves black beans black pepper brown rice cardamom carrot cassava flour chickpeas cinnamon dried chili pepper eggplant extra virgin olive oil freshly ground pepper (5 peppers grinder) Garam Masala garlic garlic stir-fry garlic stir-fry with paprika giant butter beans giant butter beans from La Granja (Segovia lemon lentils lentils from La Armuña P.D.O. (Spain) lima beans nutmeg onion paprika peas pine nuts pinto beans potatoes Provence Herbs raisins red beans Seasonal vegetables Spain) Spanish pardina lentil spinach sweet paprika Tahina (sesame seed paste) tomatoes white beans whole grain bread zucchini

Beans, chickpeas, broad beans & lentils

They are very popular in the cuisines in the Mediterranean Basin; besides, there is a great variety both in size and colors what allows a lot of combinations.

We can prepare dried legumes alone or combined with other vegetables like spinach, turnip greens, kale, potatoes, etc.; or cereals like rice.

Recipes by category or ingredient:

  • Broths and Soups
  • Pulses
  • Quinoa with Mediterranean Savor
  • Rice
  • Stews
  • Vegetable cream soups

Vegan cuisine with mediterranean style

Mediterranean cuisine, transmitted from generation to generation, is characterized by the wise combination of the products from very faraway lands with the own ones of the region, enriching with the interaction of other cultures through the centuries.

Colorscodex is a photographic guide about dishes made only with vegetables and the style of the recipes, by the way of mixing the plant foods, has a marked MEDITERRANEAN SAVOR

spanish page

  • Sabor Mediterráneo: Legumbres

Main blog,

  • COLORSCODEX.en

photographic archive

  • pulses: beans, broad beans, chickpeas and lentils

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