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Want a break from eating meat? Local chefs and food experts share innovative ways to serve up peas, chickpeas, lentils + more
2016 has been declared the International Year of Pulses by the United Nations to celebrate one of the world’s most important foods: the edible seeds of the legume family.
Pulses include beans, peas, chickpeas and lentils, seeds that are packed with fibre, protein, nutrients and flavour, many of which are grown right here on Canadian soil. Their nutritional intensity, inexpensive accessibility and ease of cooking have made them indispensable staples to cooks all over the globe.
Click through to go beyond your regular recipe repertoire and try a fancier take on pulse dishes.
Makes 12 tacos, Serves 4 to 6
Compose all of the ingredients on a plate or platter. Garnish with the red pepper hummus and pour some of the vinaigrette on top (hummus and vinaigrette recipes below).
Purée all the ingredients in a food processor, remove and set aside.
Blend all the ingredients together in a blender.
I chose to use Dungeness crab, but you could substitue with cooked wild salmon, albacore tuna, B.C. spot prawns, grilled chicken, crumbled cheese (goat, cheddar, fromage frais), martinated tofu, toasted nuts (walnuts, almonds, hazelnuts or cashews). Basically this is a composed salad and would be tasty with any protein you choose or have in your fridge at home.
Keep at a low simmer for 2-3 hours depending, on size or until the octopus is tender. Remove from the liquid and allow to cool.
Serves 8.
Makes 12 waffles.
Excerpt from Homegrown: Celebrating the Canadian Foods We Grow, Raise and Produce by The Ontario Home Economics Association (Author), Mairlyn Smith (Editor)
Serves 8.Excerpt from The Butcher The Baker The Wine and Cheesemaker By The Sea Cookbook by Jennifer Schell
Combine all ingredients in a bowl, and season to taste. Yields 250 ml.
Excerpt from The Butcher The Baker The Wine and Cheesemaker By The Sea Cookbook by Jennifer Schell