Accessible and tasty recipes, with a pinch of science
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!
Do your dinner parties suffer from awkward pauses, lately? Look no further! These bean conversation starters are sure to save the day!
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.
What is tempeh? Tempeh is a food that originated in Indonesia, traditionally made by fermenting soybeans with Rhizopus. Read on for recent science tidbits!
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.
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 »