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Digital Subscriptions > PlantBased > Apr-17 > Finger on the Pulses

Finger on the Pulses

Everything you need to know about beans, peas, and more

The humble dried beans and peas known as pulses are much more than tasty sponges of flavour in your soups and stews. They fall under the legume umbrella, but the word ‘pulse’ specifically refers to legumes that are grown and harvested for their dry seed and grown as food. In nutrition, the word pulse is derived from the Latin word ‘puls’ which means thick soup or potage. Popular varieties of pulses include chickpeas, lentils, kidney beans and split peas.

In 2013, experts declared that pulses were gearing up to be one of the top food trends of 2016. If that’s not enough, the United Nations officially declared 2016 as the International Year of the Pulse, and with good reason. Not only are pulses a great tasting addition to any diet they are also rich in fibre and protein and have high levels of minerals such as iron, zinc, and phosphorus. In addition to their nutritional profiles and links to improved health, pulses are a sustainable food – they have a lower carbon footprint than almost any other food group. While 2016 may have been and gone, this staple is still well worth consuming. Long live the pulse!

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About PlantBased

Throughout history, food has been considered more than just nutrition. It brings people together, and can represent your culture, values, and ethics. As we have become more globalised, so too has our access to different cuisines. With this in mind, we like to try and visit food from all over the world, and this issue is no different. There are few things more satisfying than preparing delicious platefuls of vegan delicacies to share with friends and family. That’s why we’ve put together a special feature on how to prepare perfect sushi and onigiri. While you may immediately think of raw fish when you think of this type of cuisine, rest assured – anything that can be cooked, can be cooked vegan. When you cut animal proteins from your diet, an excellent go-to is pulses. From lentils to chickpeas and beyond, these perfect little packages are not only nutritious, but tasty too. We give you the full lowdown – as well as some recipe inspiration too. Angela Liddon burst into the blogosphere several years ago, winning immediate praise for her charming style, and brilliant plant-based recipes. Now she’s releasing her second book, she sat down with Cook Vegan, to share her thoughts on food, health, and more. Our essential guide this issue is all about textured vegetable protein. Also known as TVP, this retro classic has earned its place on veggie tables nationwide, so we decided to tell you all about it - as well as throwing in a few recipes so you can give cooking it a go. Cooks who want to try their hand at prepping some French cuisine are in luck too. Chef and Instagrammer Gaz Oakley has put together some delicious exclusive recipes just for Cook Vegan readers. While these dishes look great and will certainly make a fantastic impression on your taste buds, they are easy to put together, and use ingredients you can easily buy anywhere.

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