By Judy Carmack Bross
Lili Rudis and Tully McLoughlin
Chicagoans Lili Rudis and Tully McLoughlin definitely know beans about a delicious approach to providing tasty protein and soy-free tofus that took Chicago farmers markets by storm last summer, and are now being sold online.
“We believe what’s best for most people is to eat a wide diversity of real whole foods, prioritize plants, and focus on getting adequate protein. Today many tofu and tempeh fans are looking to branch out from soy. Luckily, you can make amazing tofu from a variety of legumes,” says Tully McLoughlin, who founded Moonbeans with his wife Lili.
Lili, who earned a masters degree in City Planning, and Tully, formerly an actor and teacher, share a baby daughter Zuzu, who adores beans as well as avocados. Her parents have a vision for meeting their dreams head on.
“We took a step back during the pandemic to think about what we really wanted to work on,” Lili said. “We’ve helped others launch companies, but it still felt like a big leap to start something ourselves.”
Tully continued: “We started Moonbeans because we believe in whole-food, plant-based eating. Vegan ‘junk food’ is just as unhealthy as non-Vegan ‘junk food.’ More and more people are trying to eat less meat and more plants, and we want to offer plant-based products that are both delicious and good for you.”
Tully with Moonbeans in his cooler.
We caught up with these enterprising entrepreneurs at the Hatchery, the non-profit food and beverage incubator and production facility on Kedzie Avenue dedicated to supporting Chicago entrepreneurs, to see them prepare their “Midnight Moonrise” black bean tofu. They also make a popular red lentil variety. Their “fancy beans” are ready to eat and come in glass jars. The “Best Beans in the Med”, chickpeas in a sauce of tahini, extra-virgin olive oil, and lemon juice, with dates and pistachios routinely sells out at the summertime Wicker Park and Uptown farmers markets.
In their first year they were a “cottage food operation,” preparing their products out of their home kitchen. There are restrictions to this classification – products made in home kitchens can be sold on a website but not out of state or at any commercial establishment. As of this year, the duo have been producing at the shared commercial space at the Hatchery available for rent by the hour.
At the Hatchery
In the large and spotless kitchen which was being used by just one other team, I marveled at the huge mixers, boilers, and dish washers (all jars of “fancy beans” may be returned for a discount). I identify with Alice in Wonderland after she swallowed the “drink me” potion to shrink.
While Tully sends the glass jars and tops through the giant washing machine, Lili blends black beans, beginning the tofu she will finish that day. Food and beverage entrepreneurs, including many caterers, rent shared space or private kitchens at the Hatchery. A large shared space allows tastings and conversations between chefs and potential buyers.
As Tully showed us the Hatchery he said:
“Many people know that whole beans are nutritious, but feel that canned beans are too bland and cooking beans from dry is too difficult. So we’re making it easier. Our ‘fancy beans’ are beautifully sauced and ready to eat. We use organic legumes, and each 9-ounce jar contains 14 grams of protein and 11 grams of fiber. The beans come in tasty sauces for every craving, from Tex-Mex (our ‘Nacho ‘Banzos’) to Mediterranean (‘Best Beans in the Med’), Japanese (‘Ooomami Adzukis’) to Southeast Asian (‘Coconut Gold Rush Chickpeas’).
“We think eating enough protein is really important. But here’s the thing: if you’re eating more plant-based, or if you’re fully vegan, you do need to think about your protein intake. There’s a good chance you aren’t getting enough. Luckily, beans, nuts, and seeds are basically the richest sources of plant protein, and they are also packed with fiber and other valuable micronutrients.
“If you’re exploring making changes to how you eat, my advice is, take it slowly. Explore. Make small adjustments first. The goal is to find something you can stick with for your whole life.”
Products are prepared weekly for subscribers and purchasers and Diane Martino delivers the products across the city. Subscription orders of over $20, or one-time orders over $30, are delivered for free.
Diane Martino delivers Moonbeans and other products all over Chicago from the Hatchery on Kedzie Avenue.
“Go for it” is definitely a mantra to salute, and highlighting local business creators who follow their dreams is an honor. And who knew how delicious the interviews would be?
And on one cold Chicago day, warmed by a cup of their black bean and carrot soup, we sat down to a feast of their products, prepared by Lili. Subtly flavored “fancy beans” in endive envelopes, Alpenglow red lentil tofu—lightly crunchy outside and creamy on the inside—sauteed with greens, squares of Midnight Moonrise black bean tofu, and talked about their goals, which include expanding to small bodegas and coffee shops all over the city and growing members and subscribers.
Lili says she might start off the day with a breakfast scramble or a breakfast taco created from their products. Having so enjoyed the lunch, I couldn’t wait to try the recipes on their website.
I couldn’t help but wonder, with Zuzu at the table, if she will enjoy hearing her parents read Jack and the Beanstalk, which first appeared as Jack Spriggins and the Enchanted Bean in England in 1734. Like the fairy tale, we are sure that Moonbeans, like Jack, will live happily ever after.
For more information about Moonbeans, its mission, products and recipes, visit www.moonbeans.rocks.
