Legumes

Did you know that you can make pancakes out of pretty much any legume? These wholesome pancakes make a hearty, protein-packed meal that’s both savory and satisfying. Perfect for breakfast or a light lunch, they can be dipped into chutneys or stuffed with a spiced filling like a potato masala. Plus, they’re easily customizable with your favorite herbs and spices.

Elevate your meals with the nutty, fresh flavor of sprouted legumes. These tiny powerhouses are packed with nutrients and enzymes that enhance both taste and health benefits. Sprouting legumes like lentils, chickpeas or mung beans adds a crisp texture and makes them easier to digest. Perfect for salads, soups or snacks, they’re a versatile ingredient that brings a burst of freshness to any dish.

Making yogurt out of chickpeas does not quite sound like the dairy alternative we’ve all been hoping for. But it ticks a few important boxes. It’s soy- and nut-free, a natural source of protein and also probiotic. All of this makes a combination that’s not easy to come by on a plant-based diet.

Falafel made from any legume is a versatile twist on the traditional Middle Eastern classic that is traditionally made from either chickpeas or fava beans. This approach allows you to create crispy falafel using pretty much any legume – from chickpeas to lentils or even green peas. That way, you can easily make use of leftovers or explore legumes that were grown locally.

Thanks to their protein and starches, it is possible to coagulate soaked and blended legumes into a Burmese-style tofu. My previous recipe involved straining the liquid before heating it, but this zero waste version allows you to make a tofu from pretty much any legume without straining. It therefore saves time and is even more nutritious as well.

Did you know that you can make tofu out of chickpeas? It’s inspired by Burmese tofu, which is made from a simple mix of chickpea flour, turmeric and water. When I’ve made this type of tofu with different legumes in the past, I always ended up with some leftover pulp. However, there’s no need strain chickpeas, which means it’s completely waste free. Plus, you can easily flavour the tofu any way you want by adding the aromatics straight to the blender.

Sprouting lentils is a gratifying process that any homecook should experience. The sheer excitement about an everyday dried staple blossoming into life with just a little care and attention is once again transformative. Dried lentils usually contain phytic acids, which are difficult to digest. But the germination process neutralises the acids and sprouts are safe to consume raw.

Burmese tofu is a common dish from the Shan minority in Burma (Myanmar) that is traditionally made with flour from split yellow lentils or chickpeas. It is different to traditional Chinese tofu, which is made by curdling soy milk and pressing the curds into a firm block. Instead, with Burmese tofu, the liquid is heated until it begins to coagulate and is then left to set into a soft block.