Accessible and tasty recipes, with a pinch of science
Cowboy Caviar is a delightful mix of colors, flavors, and textures. It makes for a quick meal, is great for picnics and BBQs, and leftovers store well.
Creamy Chickpea Pasta is a legume party – chickpea pasta noodles, paired with mushrooms and a creamy tofu sauce flavored with fresh herbs and garlic.
Three bean salad is super easy to make, is a nice addition to dinners and parties, makes great leftovers, and is packed with good nutrition. What’s not to love?
Prepare to have your mind blown – black bean brownies are good, but these kidney bean brownies are one of the best bean brownies I have had!
A fast weeknight meal, beans and broccoli is served in a delicious, savory, and well-balanced sauce. The rich flavor doesn’t taste like it only took 10 minutes!
This Chickpea Flour Scramble has both protein and fiber to keep you full, plus it’s a fun and delicious alternative to a traditional egg scramble.
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.
This zesty pumpkin bean dip is a fall flavor bomb! Plus, it is super simple to make, packs in a bunch of good nutrition, and leftovers store well in the fridge.
What is tempeh? Tempeh is a food that originated in Indonesia, traditionally made by fermenting soybeans with Rhizopus. Read on for recent science tidbits!
This sun-dried tomato tofu spread is satisfying, simple, and packed with good ingredients. It only takes a few minutes to make, so what are you waiting for?
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 »