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Legumes is dedicated to recipes that highlight flavorful vegetarian, vegan, and diary free meals. If you’re on the go and need something quick or are feeding a whole host of people at once you’ll be able to cook these dishes by following the simple directions. For convenience and easy planning there is a basic review of ingredients and cooking time before each meal. There are also some optional ingredients that are marked as such. They can enhance the flavor and texture of your meal but could be left out or substituted depending on taste, allergies, budget, or time. All of our recipes are made by our team and photographed for display here. Our team has dedicated their time and energy to healthy living choices. All of our contributors have some dietary restrictions that sometimes overlap to create fulfilling communal meals that treat and feed our bodies properly. We hope you enjoy these special dishes as much as we do and have fun cooking them too!
Meet Our Team of Contributors
Alix
Alix graduated from Boston University with a BA in International Relations, specializing in African Anthropology and Politics. She is currently working on her MA in International Relations and Religion at Boston University. Alix devotes most of her time to reading literature on African development, Islam, and identity theory. She enjoys gardening, pastry decorating, interior design, and sushi. She has been a vegetarian for five years. Her mother loves to remind her that she has disliked the texture of meat since she was five years old but needed to learn the value of nutrition before becoming a vegetarian.
Will
Will graduated from Boston University with a BA in Religion and International Relations. He is know a High School history teacher in Detroit through the Teach for America program. He enjoys Murakami novels, writing, teaching tennis, and playing mean tunes on the harmonica. Will has been a vegetarian for five years. He decided to become veggie after working on a Hungarian farm in Kozard, Hungary. He tells of a breakfast consisting of Hungarian bacon (pure pig fat), ground liver, and mongalista sausage (a Hungarian, hairy, pig) that pushed him over the edge. Will traveled extensively throughout Europe, Asia, and West Africa. If you ever get the chance, he highly suggests that you visit Yakushima, Japan. The picture on the left was taken on Mount Fuji.
Courtney
Courtney graduated from Boston University with a BA in Communications, specializing in religious studies. She currently writes for a prominent Boston music blog as well as working as the marketing specialist at Lotsa Helping Hands. Courtney was born in Chicago, spent her childhood in Albany, NY and lived her teens in Seattle. She therefore can claim ownership to both coasts and the mid west as the stopping ground of her youth. Courtney enjoys 90’s music, painting, crafting blogs, and all things Paris and London. She has been a vegetarian a couple of times, but is currently eating meat and excluding dairy from her diet.