The fact of “devouring” food comes from extreme hunger or a certain amount of greed. Eat legumes is, however, the title Eve-Lyne Auger chose for her cookbook cover, showing that chickpeas, beans, peanuts and soy are all at the heart of tempting dishes.
Legumes jostle with aperitifs, mix decadent desserts and even dare to steal dishes designed to dazzle the gallery. Would we have underestimated their charms in terms of taste? Could be! Culinary content creator Eve-Lyne Auger, who has taken it upon herself to convince us that their ‘natural’ side has a frosty twist, doesn’t doubt it for a second.
After becoming a vegetarian a decade ago, Eve-Lyne Auger devoured nutrition information and started cooking. This activity has become a passion that he shares in his online magazine La Fraîche, where he has been publishing his recipes and discoveries since 2016. But it wasn’t until three years ago that he really took an interest in legumes, which have become his favorite food category.
“Vegan recipes often include tofu or tempeh. I get the impression that legumes are often loved in vegan cooking because there are so many things you can do with them,” she says, confirming that her book is for everyone, carnivorous or not. Their derivatives – tofu, miso, peanut butter, tempeh, microgreens, textured vegetable protein (TVP), flours, soy sauces and tamari… – multiply the possibilities even further.
“People are under the impression that it’s flat,” he notes. Another obstacle is the indigestion that can accompany them. Let’s get this straight: the discomfort decreases with use. To get to know their effects and taste gradually, you can combine them with your favorite foods and dishes, he suggests. They also remain unnoticeable when making soup or muffins.
“I wanted to deconstruct the idea that people have of them to make them shine and that we want to cook them more,” he adds. Books that bring them into the limelight are rare, we see as we fly over Quebec’s culinary literature. You can quickly taste the Elvis sandwich with peanut butter and tofu bacon or fully dressed TVP nachos.
A prayer for a legume
There are no shortage of arguments for embracing legumes. Aside from the obvious nutritional value—because legumes are packed with fiber, protein, and nutrients—there are others that are unbeatable for the environment and budget, whether you’re vegetarian or not. Their low price makes them essential to balance an increasingly salty food bill. “Even in cans, they remain really accessible ingredients that you can prepare quickly and always have on hand. They are even more economical when cooked at home. »
However, their appeal goes beyond a reasonable choice, says the creator of the recipe, 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 masters at this – but above all, I wanted people to see them differently than our healthy food. add to our diet because we pay attention to what we eat.
Eve-Lyne Auger, Culinary Content Creator
Due to their relatively neutral taste, legumes are excellent foils for herbs, garnishes and sauces. They assert themselves more in their textures. Some are creamy and add creaminess to dips and desserts, while others stay firm when pan-fried and crisp when roasted. Hybrids, such as the bean, hide a melting inside under a crisp skin and create a surprise 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, weekdays and Saturday meals. “My recipes are healthy, but very tasty. He proves that good food can be symbolized by many other things besides the steak on the plate!
Publications de l’Homme
Recipe: Lentil, miso and grilled mushroom soup
“I have a huge love for this miso soup, which I would eat every day. People know Asian soup, but not the forest-flavored version, which is real comfort food ! says culinary content creator Eve-Lyne Auger.
- 400g (14oz) mixed fresh mushrooms, dried and roughly 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. a 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
- 1. Preheat the oven to 220°C (425°F). Line a baking sheet with baking paper.
- 2. Place mushrooms in a bowl. Pour in melted butter and olive oil and add fresh rosemary leaves. Add salt, pepper and mix well.
- 3. Spread the mushroom mixture on the prepared baking sheet and cook, stirring halfway through, for 30 minutes. Stop grilling (stew) for 1 minute.
- 4. Meanwhile, melt the butter in a large pot and brown the French shallots and celery. Season with salt and pepper and cook for 3 minutes.
- 5. Add garlic and thyme, mix and cook for 1 minute.
- 6. Add rice and lentils and stir.
- 7. Pour in vegetable broth and add bay leaves. Bring to a boil, reduce heat to medium and simmer for 30 minutes. Remove from heat.
- 8. Remove the bay leaves, pour in the cream and add the miso. Mix well.
- 9. Garnish with grilled mushrooms and serve.