VIDEO: Cooking up good things with pulses

Canned chickpea water substitutes for egg whites in making macarons

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While Canada grows copious amounts of pulses, most are exported. Chefs Geoffroy Dextraze and Chef Chris Kopp of Winnipeg’s Prairie Ink Restaurant and Bakery share their experiences developing new pulse recipes for the provincial launch of the International Year of Pulses. The event was put on by the Manitoba Pulse and Soybean Growers and attended by more than 100 people.

 

About the author

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Shannon VanRaes is a journalist and photojournalist with the Manitoba Co-operator. She has previously reported for the the Metros, Winnipeg Sun, Outwords Magazine and the Portage Daily Graphic.

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