Get Inspired by Pulses!
Pulses have so many great uses and features in the kitchen. Here is some great inspiration for using pulses in your next meal!
Christine Farkas is a chef consultant and owner of IHeartFood Canada (www.ihfc.ca) , a culinary consulting company based in Vancouver, British Columbia. Christine is a Red Seal Chef with a background in culinary management and food product development. One of Christine’s (many) passions is for pulses as well as other delicious nutrient-dense ingredients. She thrives on exploring and showcasing these ingredients to consumers and food industry through tangible applications. Her work also focuses on recipe and product development, hands-on culinary workshops and trendspotting through travel.
Pineapple Pisco Sour with Aquafaba Foam
Yield: 2 servings
Total time: 5 minutes
4 oz. 125mL fresh pineapple juice
1 ½ oz. 45 mL pisco
2 oz. 60 mL freshly squeezed lime juice
¾ oz. 22 mL simple syrup
1 dollop prepared lime aqua fava (below)
optional Angostura bitters or other
1. Combine all of the ingredients in a blender and process on high for a few seconds. A cocktail shaker will work well too.
2. Pour in 2 glasses over ice with a few drop of bitters on each. Serve immediately.
- Prefer a virgin cocktail? No problem! Simply omit the pisco. The lime in this recipe still gives the cocktail a lovely kick!
- Add a splash of quality vanilla extract or ½ oz. Galliano Vanilla Liqueur for an enhanced profile.
Lime Aqua Faba Foam
Yield: approx. 1 L of prepared foam
Total time: 15 minutes
1 540 mL can of chickpeas
2 tbsp 30 mL granulated sugar
1 whole lime, zest & juice
1. Open the can of chickpeas and drain the water into a stand mixer bowl and add the sugar.
2. Using a whisk attachment blend on the highest setting for 5-10 minutes, or until medium stiff peaks form.
3. Add the lime zest and juice and continue to blend for another 2-3 minutes.
4. Use a dollop in cocktails to replace egg white, as garnishes for mains and desserts, etc.
Paul Rockwell CEC, CFS
Paul Rockwell has been Corporate Chef for Diversified Foods & Seasonings since 2011. He grew up in North Carolina and began his culinary career in BBQ restaurants. He has over 12 years experience as a restaurant chef in establishments across the southeast ranging from down home southern food to white tablecloth classic French. He has worked in research and development within the poultry, sauces, and seasoning industries for over 7 years.
He earned his BS in Business Administration and Economics from Greensboro College, and a Master’s in Food Technology from the University of Georgia. Paul is also a certified food scientist (CFS) through the Institute of Food Technologists, a certified executive chef (CEC) through the American Culinary Federation, and serves on the board of directors of the Research Chefs Association (RCA).
The proud father of an 11 year son, Paul enjoys traveling, reading, cooking, a wide variety of athletic activities, and coaching his son’s lacrosse team. His love of cooking comes from his mother and grandmother, and his analytical mind from his father who practiced medicine for over 40 years.
Get inspired by Paul's pulse recipes
3 T Canola oil
1 Onion, yellow, medium sized, diced
1 Bell pepper, yellow, diced
1 t Tomato Paste
2 cloves Garlic, minced
½ t Cumin, ground
1 t Chili powder
¼ t Black pepper, ground
½ t Oregano
1 # Pinto beans, dry
1 Q Chicken stock
2 t Liquid smoke (optional)
1 ½ t Salt (or to taste)
1 ½ t Sugar, light brown
3 T Cilantro, fresh, chopped
1 Tomato, roma, diced
2 T Butter
1.Soak dried beans overnight, drain and discard water the next day.
2.Heat large pot over med/high heat. Add oil, onion, and bell pepper and cook 3-5 mins until vegs begin to soften slightly. Add tomato paste and stir to mix in, continuing to cook. Add garlic and cook 2 mins. Add spices and cook additional minute (until spices are fragrant) stirring continuously.
3.Add chicken stock, beans, and liquid smoke and stir to mix. Turn heat to high and cover pot (keeping lid slightly ajar). Boil beans at high heat for one hour stirring occasionally. After an hour check a couple beans for tenderness. Turn down heat to med and continue to cook until beans are soft, being careful not to scorch bottom of pot. When the beans are soft add salt, cilantro, tomato, and butter. Stir to melt butter and incorporate all ingredients. Taste and adjust seasonings as necessary.
Robin Leventhal formerly owned and operated Crave, a popular Seattle bistro serving up comfort food on Capitol Hill. Before becoming a chef, Robin was an artist. While pursuing a Masters in Fine Arts at the University of Michigan, she took a job in the catering department. This was only intended to be a summer job, but it quickly became clear she had a passion for food. Robin's Pacific Northwest roots are the foundation of her cooking, accented by the flavors of her world travels.
Check out more about Robin and her recipes at cravefood.com
Some Handy Videos
2016 Culinary Events
Pulse Innovation Miami
The American Pulse Association in partnership with FIU Chaplin School of Hospitality & Tourism Management proudly presented Pulse Innovation Miami, an invitation-only event celebrating the nutritious, sustainable, versatile, and affordable super foods known as pulses. Find out more about this fun event and get inspired at www.pulseinnovationmiami.com
Research Chef Association Student Competition
In celebration of International Year of Pulses, the RCA Student Culinology Competition featured pulses as one of the main required ingredients. Check out pictures of the Culinology competition here.