Legume recipes

Course Lebanesse Mezze

Hazelnut falafel, tahini sauce and pickled turnips

Course Lebanesse Mezze

Malouf’s silky hummus with porcini salad

Course Vegan Brunch

Tofu “Egg” salad

Course Vegan Brunch

Tofu scrambled “eggs”

Course Vegan Brunch

Savory pancakes

Course Vegan Brunch

Vegan tofu “feta”

Course Sichuan Cuisine

Mapo Tofu

Course Mexican Breakfast Dishes

Strained beans

Course Mexican Breakfast Dishes

Pot beans

Course Mexican Breakfast Dishes

Refried beans

Course Introduction to Japanese Cuisine

Miso soup

Course Wagashi and Mochi Recipes

Sakura

Nerikiri

White bean paste

Course Wagashi and Mochi Recipes

Chrysanthemum

Course Wagashi and Mochi Recipes

Uguisu (Bush warbler)

Course Wagashi and Mochi Recipes

Autumn leaf

Course Mexican Carnitas

Refried beans

Course Indian Party

Samosa

Course Cantabrian Cuisine

Cantabrian red beans stew, vegetables and fried collards

Course American Pies

Minted Pea and Potato Pie

Course Haitian Cuisine

Haitian Legume Crostini

Course Haitian Cuisine

Black-Eyed Pea Galette

Course Japanese Pastry

Yokan

Course Japanese Pastry

Ichigo Daifuku

Course Japanese Pastry

Anko

Course Fresh and Fun Plant-Based Cuisine

Falafel and Endive Boat

Course Italian Cuisine "Trippa" Style

Cicerchie and Calf’s Head Stew

Couse Plant Based Burgers and Falafels

Chickpea Falafel, Naturally Fermented Vegan Yogurt, Raita and Coleslaw

Course Healthy Salads

5 Grain Salad

Course Zero Waste Batch Cooking

Sautéed chickpeas with spinach

Course Basque Cuisine

Beans from Gernika

Course Greek Cuisine

Legumes: Baked Giant Beans

Course Creative Burgers

Chickpea Hamburger with Balsamic Salad

Course Custard Puddings

Soy Custard

Course New Traditional Spanish Cuisine

Lentils with chicken meatballs in Pepitoria sauce

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