Pulses are taking centre stage this year during the United Nations International Year of Pulses.
Unique and interesting ways to encourage Canadians to include more pulses in their diet are in evidence at every turn.
A school breakfast and lunch program in Saskatoon has pulse recipes such as bean lasagna and oatmeal lentil chocolate chip cookies in their menus.
At pulsepledge.com, the Pulse Pledge encourages individuals to commit to eating pulses once a week for 10 weeks.
Read Also
Agri-business and farms front and centre for Alberta’s Open Farm Days
Open Farm Days continues to enjoy success in its 14th year running, as Alberta farms and agri-businesses were showcased to increase awareness on how food gets to the dinner plate.
The signup is free and includes recipes and inspiration sent on a regular basis. There is also the chance of winning great prizes.
Here are some recipe suggestions.
Marinated Greek Chickpea Salad
- 1 can chickpeas, rinsed and drained 540 mL
- 1 c. broccoli, cut into 1/2-inch (1 cm) pieces 250 mL
- 1 c. cauliflower, cut into 1/2-inch (1 cm) pieces 250 mL
- 1 c. carrots, quartered and sliced 250 mL
- 1 c. celery, chopped 250 mL
- 1 c. fresh mushrooms, quartered 250 mL
- 1 c. sweet red, yellow or orange pepper or a combination of 250 mL
- 1/4 c. green onion, chopped 60 mL
- 4 seeded and chopped Roma tomatoes OR
- 1 1/2 c. grape tomatoes 375 mL
- 1/2 c. feta cheese, crumbled 125 mL
Greek dressing:
- 1/4 c. canola oil or olive oil 60 mL
- 1/4 c. lemon juice 60 mL
- 1/4 c. fresh parsley, chopped 60 mL
- 1 tbsp. dried oregano 15 mL
- 1 tbsp. dried basil 15 mL
In a large bowl, combine chickpeas, broccoli, cauliflower, carrots, celery, mushrooms, sweet pepper, and onions. Toss lightly to mix well.
Add tomatoes and feta cheese. Mix gently.
In a jar, combine oil, lemon juice, parsley, oregano and basil. Shake well. Add dressing to vegetable mixture and toss to coat well. Serve.
Note: dressing and vegetable mixtures can be made a day ahead, refrigerated and then tossed together just before serving. Serves eight.
Chickpea Pasta Salad
- 4 c. cooked corkscrew pasta, drained and cooled 1 L
Add to the marinated Greek chickpea salad vegetable ingredients, refrigerate and serve the following day or mix with dressing and serve immediately. Serves 12.
Source: adapted from pulsecanada.com.
Lentil and Sundried Tomato Salad
- 3 tbsp. canola oil or olive oil 45 mL
- 2 tbsp. white wine vinegar 30 mL
- 1/4 tsp. dried thyme, crumbled 1 mL
- 1/3 c. sundried tomatoes drained and finely chopped .75 mL
- 1/4 tsp. salt 1 mL
- 1/8 tsp. pepper .5 mL
- 1 can lentils, rinsed and drained 540 mL
- 1/2 c. feta cheese, crumbled 125 mL
- 1/4 c. green Manzanilla olives stuffed with pimento, sliced 60 mL
In a glass bowl, whisk together oil, vinegar, thyme, sundried tomatoes, salt and pepper. Add lentils and feta cheese, then gently toss.
Garnish with olives and serve immediately or cover and refrigerate. Toss before serving. Serves four.
Source: adapted from Unico lentil can recipe.
Hot bean salad
This is a family favourite that I often serve at a summer barbecue or take to a potluck. Leftovers are delicious cold the next day with cold cuts.
- 1/2 lb. bacon, fried and chopped 250 g
- 1 large sweet yellow onion, chopped
- 2 cans pork and beans each 398 mL
- 1 can bean medley (red kidney, chickpeas, Romano beans and northern white beans) drained and rinsed 540 mL
- 1 can faba beans, drained and rinsed 540 mL
- 1 can mushroom stems and pieces 284 mL
- 1 c. red, green or yellow sweet peppers or a combination of 250 mL
- 1 c. celery ribs and leaves 250 mL
- 2 tbsp. brown sugar 30 mL
- 1/2 c. ketchup 125 mL
- 1 tbsp. white vinegar 15 mL
Fry bacon until crisp, drain on paper towel to remove fat. Remove bacon fat from pan and reserve one tablespoon (15 m) to fry onion until transparent. Place bacon, onion, beans, mushrooms, peppers and celery in a large casserole or slow cooker. Mix brown sugar, ketchup, and vinegar in a small bowl.
Stir into bean mixture. Place in a 350 F (180 C) oven and bake 1 1/2 hours or heat two hours in slow cooker on high or four hours on low.
Keep hot while serving. Cool and refrigerate leftover. Serves 10.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
