Chef Simon Reynolds of Saskatoon spent a day during Crop Production Week whipping up some pulse recipes using Saskatchewan-grown products.
Although the word “pulse” is derived from the Latin words meaning thick soup, Reynolds’ recipes included curried Saskatchewan pulse stew; lentil, chickpea and date cake; and potato and pea somosas.
The British born chef says the goal was to showcase two or three crops that Saskatchewan farmers are growing.
“I think farmers don’t always see the possibilities of their products and the different dishes or products that can be made from them. So it’s just a good mix to have the cooking demo as a showcase of what else can be done with their product apart from being shipped to other countries,” said Reynolds.
Read Also
Food can play a flavourful role in fun summer activities
Recipes – popsicles are made with lactose-free milk and yogurt so are perfect for those who can’t tolerate milk, while everyoneelse will also enjoy them
Saskatchewan leads Canada as the world’s top lentil, pea and chickpea exporter. Approximately 75 percent of Canadian pulse production is exported each year, normally to 150 countries around the world.
As a 20-year veteran chef for various restaurants, Reynolds now runs a business where he offers fine dining in people’s homes.
“Pulses are great for adding a bit of variety to the dishes. I’ll offer different dishes with lentils, or peas, or whatever it is and it’s up to them to choose what they want.”
People want options other than the standard potatoes and rice, he said.
“I like to be able to offer some different starches as well: lentils, peas or beans or anything in that form.”
Reynolds describes a frequent reaction to his pulse-added servings as one of surprise.
“They were surprised that the pulse was not overcooked, the dish was tasty, the dish was spicy, it was different. So I think there was pleasant surprise that you can have something different than just regular baked beans, haricot beans or kidney beans.”
Pulses need more marketing said Reynolds. He said everyone is so used to having potatoes, rice and pasta with dinner.
Gluten-free chickpea muffins
Wet mix:
2 eggs
1/2 cup grated cheddar cheese 125 mL
1/2 cup pumpkin puree 125 mL
1/2 cup diced onion 125 mL
1 tbsp. chopped chives 15 mL
1 tsp. sugar 5 mL
salt and pepper
1 tsp. curry powder (optional) 15 mL
Dry mix:
11/2 cups chickpea flour 375 mL
3 tsp. baking powder 15 mL
Preheat oven to 400 F (204 C) and grease muffin pans. Blend the wet mix ingredients together in a mixing bowl. Quickly but thoroughly mix in the dry ingredients. Spoon into pans and begin baking immediately. Bake for 25-30 minutes. Makes 12 muffins.
