A kitcheree is a traditional dish originating in North India that consists of legumes and rice and often vegetables. For those who enjoy Indian creations, this is a one-pot meal that won't take you long at all to prepare. Split mung beans are an especially easy legume to digest, making this a nourishing and restorative meal. I've always enjoyed the distinctive sweet and earthy aroma and flavor that these little gems impart to a dish. Here they are all nestled in with rice after simmered together with some spices and coconut milk.

To fill out the meal, serve with a vegetable side and some Indian savory flatbreads. I served it with butter paneer masala and a spicy potato and green bean salad.

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Spring is toddling into summer with faltering steps this year, but the respites of warm sunny weather along the way bring to mind the comforts and pleasures of summer eating. Soups and hearty meals give way to salads and light fare that can be transported to the patio, warming foods give way to refreshing plates, and dried and canned goods give way to fresh herbs and produce. This simple salad of steamed baby potatoes, green peas and fresh herbs tossed in a creamy and vibrant Dijon mustard dressing is just the thing to give you a taste of summer comfort food — especially if you can get your hands of fresh garden peas, although frozen peas will also make for a lovely salad.

The occasion for serving this dish was an opportunity to try some Nasoya vegan "nayonaise" that was sent to me to sample. Now I tend to stay away from unfermented soya products generally, but I've never been overly fond of "traditional" jarred mayonnaise either and, considering how rarely I use mayonnaise anyways, I figured it was worth a try. First, I tried it with my famous vegetarian Caesar salad as it's a classic that I figured would be a fair assessment of the spread. Next, I wanted a potato salad and used it in the dressing with good results. Though it smelled a little unfamiliar when I opened the jar, the taste was mellow and pairs well with stronger flavors for a seamless taste experience. My verdict is that is stands up well to store-bought canola-based mayo and it's vegan-friendly and gluten-free too, made from expeller-pressed oil and fortified with Omega 3. I received the vegan nayonaise spread and the nayo whipped spread. You can learn more about Nasoya by visiting their webpage, facebook page or twitter feed.

I am also offering a giveaway to my readers so they can access this mayo alternative. A randomly chosen winner will receive the same products that I tried. All you need to do is leave a comment on this post and mention a dish you would like to try with these spreads. The contest is open to residents of the US and Canada. I will hold a random draw in two weeks. If you don't have a blog or email address associated with your profile, please include your email so I contact you should you win.

Note: I received complimentary samples of the Nayonaise for consideration. The opinions expressed here are my own and I am receiving no compensation for writing this post.

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No Croutons Required - Appetizer Soups and Salads

The challenge for May was little bites. We asked for soups and salads that would make for a perfect starter for a meal. Certainly the entries this month stimulated my appetite and I would be delighted to serve each and every dish. Thanks to everyone who found the time to share their creations. We do need to determine a winner, so please vote for your favorite in the comment section or via email. Note that neither my submission nor Jacqueline's is eligible for the vote.

Our first entry is this refreshing Japanese Cucumber Salad from Charul of Tadka Masala that would be just perfect on a hot and humid day. No cooking required for this combination of cucumber, lemon juice, a bit of sweetener, wine vinegar and toasted sesame seeds. Cucumber gets elegant here.

Preety is up next with this tempting and rejuvenating Skewered Bite Size Appetizer Salad. The possibilities are endless here. Try grapes, mint leaves, red pepper, cucumber and paneer or feta or mozzarella. Good without any dressing at all, but dress it up with some lemon juice, olive oil, seasonings and herbs, or perhaps a combination of balsamic vinegar and olive oil.

Janet of The Taste Space presents us with a gorgeous Tempeh and Arugula Salad with a Mustard Miso Dressing that is sure to make your table shine. Tempeh is marinated in cider vinegar, tamari, ginger and a bit of oil and then baked. Next arugula, tomatoes and cucumber are topped with the tempeh strips and this goodness is drizzled with a dressing of white miso, Dijon mustard, lemon, oil, garlic and maple syrup. The dressing we are told is especially addictive.

The next dish to get the taste buds watering is this beautiful Avocado and Strawberry Salad with Honey Vinaigrette from Jagruti's Cooking Odyssey. I'm more eager than ever for the strawberry season and here they are combined with avocado and baby salad leaves and then tossed with a tangy dressing of honey, fresh lemon or lime juice, olive oil and seasoning. Certainly a sweet way to make a sunny day even sunnier.

My contribution this month is this light and earthy Raw Mushroom Soup. A variety of wild mushrooms are whizzed up in a blender with cashews, pine nuts, almond milk, yellow miso, dill, paprika and seasoning. It's incredibly easy to prepare and makes for an elegant starter despite its simplicity or perhaps because of.

Ma Niche tries fava beans at home for the first time and experiments with a Fava Yogurt Soup that has my mouth watering. Skinned fava beans are lightly cooked with sauteed onions, garlic, ginger and chives and then pureed with yogurt and some water and served up chilled, garnished with fresh mint. This is a delightful warm weather appetizer soup for a variety of meals.

My good friend Jacqueline and co-host of this event shares this stunning Halloumi Salad with Balsamic Tomatoes. Lightly seasoned halloumi is paired here with potatoes, salad greens and herbs, balsamic pan-fried tomatoes and all this goodness is dressed with olive oil, balsamic vinegar, mustard and black pepper. This is a hearty salad, but served in small portions, it would make for an exciting appetizer to start your meal.

Our final entry is from Sweatha of Tasty Curry Leaf. Served up for our consideration is a delightfully cooling Cucumber Mint Yogurt Soup. Easy to prepare, cucumber is blended with shallots, fresh mint leaves, yogurt and a bit of water. This delicious concoction is then seasoned and garnished with more fresh mint and some olive oil. Sounds like a perfect summer meal starter to me.

Jacqueline will be hosting the June 2013 edition of NCR. Check back at the beginning of the month for the theme.

I found the idea for these easy, soft and moist, and healthy gluten-free peanut butter and chocolate chip cookies while browsing on facebook and just knew right away that I had to give them a try. Egg-free and flour-free too, they contain cooked chickpeas that end up like a flour-based dough after they are whizzed up in a food processor with other ingredients. The dominating flavor is the peanut butter combined with the chocolate resulting in a pleasant rather unstated sweetness from the presence of the raw honey. Do I really need to note that one of life's sweet pleasures is peanut butter paired with chocolate?

They truly are heavenly and guilt-free too, despite the rich flavor experience that awaits you. If you were fortunate enough to grow up in a household where homemade cookies were often made, you will be nostalgic for those bits of raw cookie dough that you sneaked on the sly before you were granted permission to lick the bowl. Again, no need to feel guilty about snacking on some of the dough even before they go into the oven. Nothing bad here at all. These cookies stay moist in a sealed container for several days too, although keeping them around for several days isn't all that likely.

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