You need a solidly designed cover to sell legumes, and that’s exactly what Chrissy Freer’s Superlegumes part cookbook, part guide has. With vividly displayed and shot legumes, it’s the kind of cover worthy of more enticing ingredients that would not only inspire you to pluck the book from the shelves but even buy it.
For, frankly, legumes aren’t a particularly gastroporn-worthy topic. The perception (mine included) is that legumes are bland and take copious amounts of time to prepare. The whole ‘I forgot to soak the legumes overnight’ thing is what most often stops me from attempting to prepare them. Well, that and the fact that I hate cooking. It’s a relatively lethal combination.
I’m vegan, and I’d have thought I’d know more than the average person about legumes, yet this book still taught me plenty, such as the legume family includes green peas and beans, soy beans, and peanuts.
Also that legumes are whole foods (they’re as close to their natural state as possible) and one of nature’s super foods, high in protein, carbohydrates, and fibre, as well as iron, calcium, zinc, and magnesium. They’re gluten-free and low GI too and are much cheaper than other food sources that contain similarly important nutrients.
Crucially, legumes are also incredibly environmentally friendly and sustainable—they help remove carbon dioxide from the atmosphere and also fix nitrogen in soils, improving their quality, preparing the soils for subsequent crops, and doing away with the need for environmentally damaging chemicals to achieve the same effect.
Refreshingly, Superlegumes is actually written by someone with some know how. I hadn’t realised cookbook authorship was such a hot-button issue for me until I read the author’s bio on page one. Freer is a nutritionist and writer—not, say, a celebrity chef who thought it a good idea to throw together an ill-informed paleo book for babies—and Superlegumes is her second book (note to self: seek our her first one, Supergrains: Eat Your Way to Great Health).
Freer’s also the nutrition editor for www.taste.com.au, and freelances for Australian Healthy Food Guide, Belle, Prevention, and Weight Watchers. So she, you know, writes for publications that fundamentally promote health and healthy, sustainable approaches to eating.
For that’s perhaps the beauty of this book: it encourages a rethink of an invaluable protein and fibre source that’s also good for the environment while simultaneously making it appetising and unscary to attempt to cook with. I’m not sure I would have believed anyone if they said they could make legumes appealing, both aesthetically and tastily, but Freer’s managed it.
Some of the recipes that leapt out at me as must-trys were Chickpea, lemon and silverbeet soup, Oat pancakes with berries, Best baked beans, Quinoa bean burgers with fresh beetroot slaw, Cauliflower crust pizza with white beans, pumpkin and cherry tomatoes.
The book does include some meat-related recipes, and I have to say I’m a bit disappointed about that, especially as Freer herself acknowledges the crazypants amounts of leafy matter required to feed livestock that’s ethically and environmentally inefficient. But I also acknowledge that Freer’s goal is likely to introduce legumes to as wide an audience as possible and its primary target audience isn’t vegans, but omnivores.
Either way, Superlegumes is both a solid resource and a beautifully presented inspiration for a range of audiences—even almost-non-cooking vegan ones such as me. First up for roadtesting now I’m inspired and the weather’s turned wintery: Chickpea, lemon and silverbeet soup.
Thanks to Murdoch Books for the review opportunity.