For some, cooking with legumes can be a tricky proposition. To soak or not to soak? Should you add baking soda? And what about pressure cookers? Won’t those things blow a hole through your wall?
Legumes are one of the most affordable and versatile sources of protein out there and merit a prominent place in your pantry and on your plate. We will discuss the many different varieties of legumes, their nutrition, how to reduce gaseous side effects and how to ensure that you are cooking your beans properly (with and without an Instant Pot).
Tuscan White Bean Soup with Kale
Garbanzo Bean Salad with Miso, Preserved Lemon Sauce and Herbs
Black Pepper Tofu and Tempeh with Rice
Mung Bean Pancakes with Seasonal Greens
Tiramisu Silken Tofu Pudding
*Menu is gluten-free and vegan
Marie Brennan graduated from the University of Wisconsin with a degree in Dietetics. An avid traveler, she has explored her love of food while on the road. Marie's travels have taken her to study cheese-making in Tasmania, Thai cuisine in Bangkok, tea and fermented foods in the mountains of Korea, raw food in Western Australia and the kitchens of numerous meditation centers around the world. She moved back the the USA to study in the Natural Chef program at Bauman College, where she also worked and taught for several years. Marie presently lives in the Bay Area and works as an educator, private chef and consultant. You can find her at www.hedonistinmoderation.com and follow her IG @hedonistinmoderation