Add More to Your Plate
Download our free resources and start incorporating pulses into your menu today.
Power Your Menu with Pulses
Pulses have been a global staple for millennia, and for good reason! They’re easy to grow, delicious to eat, and kind to our planet.
Today’s chefs are challenged to keep up with rising demand for sustainable, allergen-free, gluten-free, and plant-based options. Pulses offer a simple, tasty solution that won’t stretch your budget or your kitchen.
Here’s how pulses can help you serve more palates with less hassle.
Swap it Out
Pulses are also vegetarian, vegan and gluten-free. They can easily be swapped with less nutrient-dense ingredients for a well-balanced meal on menus. One 1/2 cup serving of pules is equivalent to one serving of vegetables or a two-ounce service of meat.
Here are a few ingredient replacement ideas for common food allergies:
Dairy Allergy
Swap out milk, cheese, or ice cream with creamy plant-based options made from peas or chickpeas without losing flavor or texture.
Egg Allergy
Save the liquid! Aquafaba, the leftover liquid from the can or freshly cooked chickpeas, makes a surprisingly great egg replacement in dressings, cakes, meringue, ice cream, or mousse.
Peanut Allergy
Roasted chickpeas or lentils are a crunchy, savory substitute for nuts on salads or charcuterie boards.
Vegetarian/Vegan
Replace meat with pulse ingredients for a plant-based protein source in vegetarian and vegan meals.
Wheat Allergy
Pulse flour is a secret weapon in baking, thickening, or as a gluten-free frying batter base.
Soy Intolerance
Swap tofu or soy milk with hearty whole pulses or plant-based alternatives made from pulse ingredients.
Gluten Sensitivities
Utilize pulse flours, pastas and more as a gluten-free ingredient option.
Dairy Allergy
Swap out milk, cheese, or ice cream with creamy plant-based options made from peas or chickpeas without losing flavor or texture.
Egg Allergy
Save the liquid! Aquafaba, the leftover liquid from the can or freshly cooked chickpeas, makes a surprisingly great egg replacement in dressings, cakes, meringue, ice cream, or mousse.
Peanut Allergy
Roasted chickpeas or lentils are a crunchy, savory substitute for nuts on salads or charcuterie boards.
Vegetarian/Vegan
Replace meat with pulse ingredients for a plant-based protein source in vegetarian and vegan meals.
Wheat Allergy
Pulse flour is a secret weapon in baking, thickening, or as a gluten-free frying batter base.
Soy Intolerance
Swap tofu or soy milk with hearty whole pulses or plant-based alternatives made from pulse ingredients.
Gluten Sensitivities
Utilize pulse flours, pastas and more as a gluten-free ingredient option.
/
beyond vegetarian
Blending with Pulses
More than one-third of consumers consider themselves flexitarians and are actively looking to add plants into their diet. Look beyond vegetarian and add pulse blends to your menus. From beef to sausage to white fish, the swaptions are endless. Try these pairings:
Beef
Kidney, Red, Pinto or Black
Poultry
White Navy, White Kidney, Cannelli or Pinto
Pork
Kidney, Red, Pinto or Black
Red Fish
All White or Pinto
White Fish, Shrimp, Crab, Lobster
White Kidney
Beef
Kidney, Red, Pinto or Black
Poultry
White Navy, White Kidney, Cannelli or Pinto
Pork
Kidney, Red, Pinto or Black
Red Fish
All White or Pinto
White Fish, Shrimp, Crab, Lobster
White Kidney
1/5
Poultry
Brown, Red
Pork
Brown, French Green
Red Fish
Red
Lamb
Brown, French Green, Beluga
Poultry
Brown, Red
Pork
Brown, French Green
Red Fish
Red
Lamb
Brown, French Green, Beluga
1/4
Poultry
White Fish, Shrimp, Crab, Lobster
Poultry
White Fish, Shrimp, Crab, Lobster
1/2
Poultry
Yellow or Green
Pork
Yellow or Green
Red Fish
Yellow
Poultry
Yellow or Green
Pork
Yellow or Green
Red Fish
Yellow
1/3
Testimonials
Taking Root
Hear how pulses are growing on people everywhere.
"With so many (pulse) options on the market, including cooked, vacuum-sealed or canned pulses, they are a quick and nutritious way to extend a meal such as soup or chili."
Chef Barbara Alexander
Culinary Institute of America
"I like using pulses in dishes because they are versatile. Also, the myriad of textures from smooth, elegant and creamy, to richer, robust, toothsome ingredients."
Chef Brad Farmerie
Avroko Hospitality Group
"I love the adaptability of pulses. They're amazing chameleons that take on flavor profiles in which they're combined. This (plant-based proteins) is a trend that is here to stay."
Chef Christine Farkas
IHeartFood Consulting
"I'm seeing more lentils, chickpeas and beans on menus. There's never been a sexier time to be a bean!"
Chef Alexei Rudolf
Foodservice Connections
"With so many (pulse) options on the market, including cooked, vacuum-sealed or canned pulses, they are a quick and nutritious way to extend a meal such as soup or chili."
Chef Barbara Alexander
Culinary Institute of America
"I like using pulses in dishes because they are versatile. Also, the myriad of textures from smooth, elegant and creamy, to richer, robust, toothsome ingredients."
Chef Brad Farmerie
Avroko Hospitality Group
"I love the adaptability of pulses. They're amazing chameleons that take on flavor profiles in which they're combined. This (plant-based proteins) is a trend that is here to stay."
Chef Christine Farkas
IHeartFood Consulting
"I'm seeing more lentils, chickpeas and beans on menus. There's never been a sexier time to be a bean!"
Chef Alexei Rudolf
Foodservice Connections