8 Unexpected Ways to Key into the Plant-Forward Trend Using beans and legumes in creative applications promises modern results

With the veg-centric movement, innovation with plant-based ingredients is an imperative on today’s menus. Here are eight signature moves that leverage the power of plants in creative, craveable ways.

1. Stir cannellini bean purée into a crispy-fried riced cauliflower side dish
2. Toss whole roasted heirloom carrots with hummus and dust with sumac
3. Make a green goddess dressing with puréed white beans, Greek yogurt, tarragon, chives, lemon juice, anchovy
4. Add beet powder or pesto to hummus for a signature dip
5. Make a vegan version of a gin fizz by subbing out egg whites with aqua faba (liquid from a can of chickpeas)
6. Top salads and bowls with roasted chickpeas, or season and serve as a bar snack
7. Purée white beans and use as the “cream” in mac and cheese
8. Thin hummus with a vinaigrette for a modern salad dressing