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Bean Chili: [ Ссылка ]
Buddha Bowl: [ Ссылка ]
Chana Masala: [ Ссылка ]
Crackers: coming on the blog soon!
Dal: [ Ссылка ]
Eggplant Stew: [ Ссылка ]
Falafel: [ Ссылка ]
Hummus: [ Ссылка ]
Hummus Pasta: [ Ссылка ]
Lentil-Walnut Loaf: [ Ссылка ]
Minestrone Soup: [ Ссылка ]
Pizza Crust: [ Ссылка ]
Red Lentil Soup: [ Ссылка ]
Shepherd's Pie: [ Ссылка ]
GET A FREE RAW DESSERT E-COOKBOOK with video tutorials and taste tests: [ Ссылка ]
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A Guide to Legumes: [ Ссылка ]
How to Cook Legumes: [ Ссылка ]
How to Sprout Legumes: [ Ссылка ]
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The term “legume” refers to the plants in the Fabaceae (or Leguminosae) botanical family. This definition encompasses not only the plants but also their seeds, making legumes one of the biggest families of plants. Legumes represent more than 600 genera and over 19,500 species, and many of these species have hundreds of varieties. (1) Depending on the specie, legumes vary in shape, texture, color, and taste.
In diet, the term “legume” usually refers to pulses, which are the edible seeds of leguminous plants. Dried beans, chickpeas. lentils, peas, and soybeans are the most common varieties of pulses. Other well-known legumes that are not considered pulses include fresh peas and beans, alfalfa, carob, clover, lupins, mesquite, peanuts, and tamarind.
Virtually every culture and cuisine incorporates pulses in one way or another. Lentil dal is a staple at the South Asian table. Cannellini-based minestrone is a time-honored recipe as is pinto bean chili in Mexico. Falafel and hummus, both based on chickpeas, have their origins from the Middle East. Soy-based miso soup is traditional in Japan, just as tofu pad Thai is long established in Thailand, and tempeh with peanut sauce is native to Indonesia. This is just a small example of the many ways legumes have long been incorporated into dishes worldwide.
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