VIDEO: Cooking up good things with pulses

Canned chickpea water substitutes for egg whites in making macarons

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.

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Field editor

Shannon VanRaes is a journalist and photojournalist for Country Guide.

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