Accessible and tasty recipes, with a pinch of science
Legumes make a fantastic base or addition to many main dishes!
Yes, it is true, I am now a (bean) celebrity. Check out this interview on 9News Denver to hear me ramble about one of my favorite subjects in the world!
These Beany Squash Boats are a beautiful and delicious main dish. The recipe is more of a roadmap – switch up amounts and flavors to suit your taste!
Combining beans and mashed potatoes may not be your first inclination, but I think it will be after you try these Mashed Potatoes with a Beany Twist.
It’s time to reimagine ways to enjoy deviled eggs. This Deviled Egg Chickpea Pasta recipe is packed with protein (thank you chickpea pasta and eggs!), flavor, and makes excellent leftovers.
This is a great staple any time of year, but there is something especially satisfying about a steaming bowl of lentil curry when it’s cold outside.
Herby bean toast is simple and fast to make, and the bean mixture stores wonderfully in the fridge so you can satisfy your cravings at any time.
The combo of the savory nuttiness of tahini and the sweet tang of balsamic that coats these chickpeas with zucchini spells perfection.
This lemony white bean salad is the perfect combination of summer produce and creamy white beans, balanced with the tang of lemon and freshness of herbs.
Chickpea Waldorf salad is a summery delight. Creamy, hearty chickpeas go so perfectly with the flavor combo of Waldorf salad, making it ideal for BBQs, picnics, or pretty much any time.
Fresh berries lend the taste of summer and the beans add creaminess, protein, and fiber to this delicious bean smoothie (don’t knock it until you try it!).
Hello, I’m Chelsea (aka Legume Lady), a PhD student researching legumes. I love to cook - and eat! - and want to share some of my favorite recipes here, with a pinch of the science behind legumes. Read More »