I’ve learned some beantastic new desserts, dish and soup to make using lentils, dry peas and chickpeas thanks to the US Dry Bean Council (DBC) and USA Dry Pea and Lentil Council (DPLC) who wanted to change the way people see the humble beans and peas as side dishes and add ons but healthy main ingredients of really yummy dishes!
DBC and DPLC partnered with renowned pastry chef Jill Sandique to cook up Beantastic ReciPeas, a cooking demo where she featured three mouth-watering but nutritious dishes using US dry peas, lentils and chickpeas. Using these as main ingredients, Chef Jill whipped up a scrumptious U.S. Lentil Soup with Pork Cracklings and U.S. Yellow Pea and Cornmeal Buns. For dessert, Chef Jill served U.S. Chocolate and Chickpea Cake. (I’ll share the recipes at Matakaw Ako!)
Chef Jill said, “US dry peas, lentils and chickpeas are protein-rich and packed with fiber. They also carry antioxidants and high amounts of folate, thus they are very nutritious and good for the body. I wish these are the dishes you can find served in a medical cart in hospitals.
People should not ignore them because few are aware of the nutritional value of these vegetables and they generally have limited ideas about using peas and beans as main dishes. There were more recipes Chef Jill wanted to share with us that day but the time is very limited. The event was held at Center for Culinary Arts Katipunan.
With this event, the US Dry Bean Council and USA Dry Pea and Lentil Council would like to raise awareness on the health benefits of dry peas, lentils and chickpeas. The groups advocates the advantages of using authentic US dry peas, lentils and chickpeas to create dishes the whole family will enjoy.
I am so excited to make my own lentil soup, believe me its so delicious!
Stay gorgeous everyone!