If I were in the Netherlands, I would be a happy man during my lunch hour in The Hague. For it is there, in a charming and handsome storefront, that I would order a half-pound of hand-made, locally-grown lupin-based “meats”. Europe’s very first artisanal vegetarian butcher, Jaap Korteweg, is trying to bring lupin (once as unfamiliar as quinoa) into the mainstream. Lupin is beautiful, flowing plant that produces a yellow legueme seed. It can be used in the same way a soy bean is used to make tofu, or soy protein – minus the soy. This great news for the soy-intolerant, and for yet another alternative protein source.

Has anyone been to this place or made lupin bean dishes? I’d love to hear your opinions!