The frosty side of legumes

The fact of “swallowing” food comes from intense hunger or some gluttony. Eat legumes however, is the title chosen by Eve-Lyne Auger for the cover of her cookbook, which shows that chickpeas, beans, peanuts and soybeans have what it takes to form the basis of tempting dishes.

Posted on October 10

Isabel Morin

Isabel Morin
The press

Legumes clash with aperitifs, intervene in decadent desserts and even dare to steal the show in dishes designed to wow the gallery. Would we underestimate their taste delights? Perhaps ! Culinary content creator Yves-Line Auger doesn’t doubt it for a moment, she who has made it her mission to convince us that their “natural” side has a matte reverse added to it.

After becoming a vegetarian a decade ago, Yves-Line Auger got her fill of nutritional information and started cooking. This activity has become a passion that she shares in her online magazine La Fraîche, where she has published her recipes and discoveries since 2016. However, it was only three years ago that she took a real interest in legumes, which became her favorite food category.

Many opportunities

“Vegan recipes often include tofu or tempeh. I get the impression that legumes are often frowned upon in the vegan kitchen when you can do so many things with them,” she pleads, insisting that her book is for everyone, carnivore or not. Legumes are among the most versatile foods. Their derivatives—tofu, miso, peanut butter, tempeh, microgreens, textured vegetable protein (TVP), flours, soy sauces, and tamari…—further multiply the possibilities.


PHOTO BY MARTIN CHAMBERLAND, THE PRESS

Legumes come in a wide variety of textures and colors.

“People have the impression that it’s flat,” she notes. The other obstacle is the digestive discomfort that can accompany them. Let’s get this straight out of the way: the discomfort lessens with use. To gradually learn their effect and taste, you can combine them with foods and dishes you like, she suggests. They also go unnoticed in making a soup or muffin.

“I wanted to deconstruct the idea that people have of them to make them shine and that we want to cook them more,” she adds. Books that put them in the spotlight are rare, we can be convinced by glancing over the culinary literature of Quebec. You’ll quickly taste Elvis’ Peanut Butter Bacon Tofu Sandwich or the Fully Dressed TVP Nachos.

A request for a legume plant

There are no shortage of arguments for the adoption of legumes. In addition to their obvious nutritional value—because legumes are packed with fiber, protein, and nutrients—there are others that are unbeatable from an environmental and budget perspective, whether you’re vegetarian or not. Their low cost makes them indispensable for balancing an increasingly salty grocery bill. “Even in cans, they remain really affordable ingredients that you can whip up in no time and have on hand at all times. Prepared at home, they are even more economical. »

However, their appeal goes beyond being a sensible choice, the author of the recipe claims, referring to their qualities in the kitchen.

Yes, legumes make it possible to optimize the texture and nutritional value of a dish – because like it or not, they really are champions in this regard – but above all, I wanted people to be able to see them in a different way than a healthy food that we include in our diet because we are careful about what we eat.

Eve-Lyne Auger, Culinary Content Creator

Legumes make an excellent foil for herbs, garnishes and sauces, thanks to their relatively neutral taste. They assert themselves more in their textures. Some are creamy and add creaminess to sauces and desserts, while others remain firm when pan-fried and crunchy when baked. Hybrids, like broad beans, mask a melting interior under a crunchy skin and create a surprising effect in salads or stews.

Legumes are a large and diverse food category. Eve-Lyne Auger invites us to discover such a diverse range of recipes: for happy hours, snacks, desserts, lunches, weekday meals and Saturday meals. “My recipes are healthy, but they’re really tasty. Proof, she demonstrates, that good food can be symbolized by many things other than steak on the plate!

Eat legumes

Eat legumes

Editions de l’Homme

208 pages

Recipe: Grilled Mushroom, Miso, and Lentil Soup


PHOTO COURTESY OF EDITIONS DE L’HOMME

Lentil soup, miso and grilled mushrooms

“I am so in love with this miso soup that I would eat it every day. People know Asian soup, but not this forest-flavored version that’s real Comfort food ! says Yves-Line Auger, Culinary Content Creator.

ingredients

  • 400g (14oz) mixed fresh mushrooms, dried and coarsely chopped
  • 1 C. tablespoon melted butter
  • 2 tbsp. olive oil
  • 1 C. tablespoon fresh rosemary
  • 2 tbsp. butter
  • 2 shallots, finely chopped
  • 2 stalks of celery, finely chopped
  • 2 cloves of garlic
  • 2 tbsp. tablespoon of fresh thyme
  • 145 g (3/4 cup) wild rice
  • 160 g (3/4 cup) dry brown lentils
  • 1.5 L (6 cups) vegetable broth
  • 2 bay leaves
  • 250 ml (1 cup) 15% cooking cream
  • 2 tbsp. buckwheat miso
  • Salt and pepper

Preparation

  • 1. Preheat the oven to 220°C (425°F). Line a tray with baking paper.
  • 2. Place the mushrooms in a bowl. Pour over the melted butter and olive oil, add the fresh rosemary leaves. Add salt, pepper and mix well.
  • 3. Spread the mushroom mixture on the prepared baking sheet and bake for 30 minutes, stirring halfway through. Finish baking (we bake) 1 minute.
  • 4. Meanwhile, in a large saucepan, melt the butter and fry the French shallots and celery. Season with salt and pepper and cook for 3 minutes.
  • 5. Add the garlic and thyme, stir and cook for 1 minute.
  • 6. Add the rice and lentils and stir.
  • 7. Pour in the vegetable stock and add the bay leaves. Bring to a boil, reduce heat to medium and simmer for 30 minutes. Remove from heat.
  • 8. Remove the bay leaves, pour the cream and add the miso. Mix well.
  • 9. Garnish with roasted mushrooms and serve.

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