Welcome to my new project- The Pulse Cooker

 photo Chickpea fall stew_zpsnldchaib.jpeg
This project was inspired by my awesome co-worker, Jennifer Blair. 2016 is the International Year of Pulses, as designated by the United Nations. It’s a good reason to put pulses on your plate! Pulses are legumes and include lentils, beans, peas and chickpeas. They’re good for humans as they are a good source of fiber, protein, and amino acids. They’re also good for the soil since they have nitrogen-fixing properties. If farmers grow pulses, they often have to use less fertilizer the following year, because pulses fix nitrogen in the soil. Pulses are affordable, and are eaten all around the world.

But a lot of people in North America don’t know how to cook pulses and make tasty things from pulses. Fortunately, I do.

I’m an agricultural reporter who loves reporting about livestock and I can tell you all about meat and meat production. I’m also a vegetarian cook. Is this weird? Well, maybe. I was a strict vegetarian for 8 years in my 20s. I no longer call myself a vegetarian (a trip to Mongolia changed that, and I’ll tell you all about it if you want), but I still like to cook tasty vegetarian food. I like to make things that are fast and easy. I’m usually cooking just for myself or for myself and my boyfriend (and he tells me when the recipes I make are bland or not good.)

So what I’m going to do is feature good pulse recipes on my blog once in a while. I still need to figure out how to add pictures, but I’ll do that soon enough.

The first recipe I’ll be featuring is a Pear Chickpea Fall Stew. I made it last night and my partner and I both give it a thumbs up! It’s a unique taste and the pear brings out a sweet flavour. You can also substitute the pear for an apple, and use winter squash or sweet potato instead of the beets. If you don’t like chickpeas, you can use white beans.

Happy eating!

Pear Chickpea Fall Stew

This recipe only makes a small amount, about 3 cups. So if you’re serving 2 hungry people or a family, you might want to double it.

1 pear, peeled and chopped
1 cup cooked chickpeas
1 cup water
1 carrot, diced
¼ cup golden beet, diced
1 clove garlic, minced
1 bay leaf
½ teaspoon dried sage
1 sprig rosemary or ¼ teaspoon ground rosemary
1 teaspoon lemon juice or apple cider vinegar

½ to one cup chopped kale, Swiss chard or spinach
Salt and pepper, to taste
Cooked whole-wheat couscous for serving.

In the morning- Add everything except greens, salt and pepper and couscous to the slow cooker. Cook on low for 7 to 9 hours.

Thirty minutes before serving- Turn up to high and add your greens, and cook until they are bright and tender. Add salt and pepper to taste. Remove bay leaf. Serve over couscous.

From Vegan Slow Cooking for Two or just for you by Kathy Hester

2 thoughts on “Welcome to my new project- The Pulse Cooker

  1. Hey, I’m pretty excited about this project! And I have a produce box coming tomorrow with pears, and I never know what to do with pears. My husband hates beets so I will definitely so for sweet potatoes. I will for sure double this. Will report back!

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