This vegan dish combines the delicious techniques behind a Cajun/Creole classic and the heartiness of some Montana-grown lentils. Since the French were a big influence on the cooking in Louisiana (along with Africans, Spanish, and Native Americans), using some French lentils made sense as they hold their shape and have a fun green color.
Who knew that hidden inside that prickly, giant thistle-like bud would be the perfect ingredient...
Vegan, vegetarian (lacto-, ovo-, or lacto/ovo-vegetarian, whew!) Keto, low salt, gluten-free,...
All compliments go to Chef Claudia at @ClaudiasMesa for this wonderful Plantain Sweetened Hummus.
Colombian born, Chef Claudia Galofre-Krevat, a long-time friend to the Timeless Community. Join us...
You had Me at "Chocolate!" Who doesn’t love something sweet?Sweet treats for any occasion....
Tenacious describes the people who know what they want and go for it. The Johnson farm celebrates...
This year, one of the most impressive crops of lentils we’ve ever seen came from the fields of...
Born and raised in Montana, Jason Roberts began working at Timeless Seeds nearly 10 years ago. At...
The picture you see here is that of legacy: Corban Honey’s three boys working in the fields just...