Discover the Pulse Potential: Peas, Beans, Lentils, Chickpeas

Judy Krupanszky is a Toronto-based film editor and riding instructor.

As meat alternatives become more popular, so too do cookbooks devoted to
neglected pulse (beans, peas, lentils, and chick peas). The term
“pulse” has been used since biblical times to describe these
vegetables. The word derives from the Latin meaning “thick soup,”
and there is evidence that pulses were known and used as early as the
Stone Age. This book uses pulses in all contexts, from appetizers to the
standard soups and chili, bread and desserts. Accompanying each recipe
is a useful listing of its nutritional breakdown, gluten content, and
appropriateness for diabetics. (Pulses are a good source of protein,
starch, and fibre, while being low in fat.) The recipes themselves are
tasty and varied, and there is background information on healthy diets,
food combining, pulse preparation, and even flatulence (a major concern
for the bean aficionado). Marring the book is a printing problem that
caused certain pages to be repeated.