Frosty side of beans

The fact of “absorption” of food comes from intense hunger or certain gluttony. Gobble up legumes it is, however, the name chosen by Eva-Line Auger for the cover of her cookbook, which shows that chickpeas, beans, peanuts and soybeans have what it takes to be at the center of attractive dishes.

Posted on October 10

Isabel Moren

Isabel Moren
Press

Legumes mingle with aperitifs, mingle with decadent desserts, and even dare to steal the show in dishes designed to impress the gallery. Would we underestimate their taste buds? Maybe! Culinary content creator Eva-Line Auger doesn’t doubt it for a minute, she’s made it her mission to convince us that their “natural” side comes with a matte flip side.

After becoming a vegetarian ten years ago, Eva-Line Auger saturated herself with nutrition information and took up cooking. This activity has become a passion that she shares in her online magazine La Fraîche, where she has been publishing her recipes and discoveries since 2016. However, it wasn’t until three years later that she became truly interested in legumes, which became his favorite food category.

Many possibilities

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


PHOTO BY MARTIN CHAMBERLAND, THE PRESS

Legumes come in a variety of textures and colors.

“People get the impression it’s flat,” she notes. Another obstacle is the digestive discomfort that can accompany them. Let’s make a reservation right away: discomfort decreases with use. To gradually learn how they work and taste, you can pair them with foods and dishes you like, she suggests. They also go unnoticed in the preparation of soup or muffins.

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

A request for legumes

There are not enough arguments for the adoption of legumes. In addition to their obvious nutritional value – because legumes are rich in fiber, protein and nutrients – there are others that are unbeatable from an environmental and budget perspective, whether you’re a vegetarian or not. Their low price makes them essential for balancing an increasingly salty grocery bill. “Even in cans, they remain really affordable ingredients that can be prepared in no time and are always on hand. They are even more economical when prepared at home. »

Their appeal, however, goes beyond being a smart choice, says the recipe’s creator, referring to their qualities in the kitchen.

Yes, legumes allow you 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 the healthy food that we include in our diet because we pay attention to what we eat.

Eve-Line Auger, Culinary Content Creator

Legumes are an excellent foil for greens, side dishes and sauces due to their relatively neutral taste. They say more about themselves in their invoices. Some are creamy and add creaminess to sauces and desserts, while others stay firm when pan-fried and crisp when fried. Hybrids such as legumes mask a melting inside under a crispy skin and create an unexpected 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, appetizers, desserts, lunches, weekday and Saturday meals. “My recipes are healthy, but very tasty. She shows proof that good food can be symbolized by many things other than a steak on a plate!

Gobble up legumes

Gobble up legumes

Editions de l’Homme

208 pages

Recipe: Lentil soup, miso and grilled mushrooms


PHOTO COURTESY OF EDITIONS DE L’HOMME

Grilled lentils, miso and mushroom soup

“I really like this miso soup, I would eat it every day. People know Asian soup, but not this forest-flavored version that is authentic comfort food ! says Eve-Line Auger, culinary content creator.

Ingredients

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

Preparation

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

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