Chef, artist and teacher Robin Leventhal sat down with us to talk about what else? Pulses! Whether she’s in a professional kitchen or at home, Robin likes to incorporate pulses for a few reasons – namely, they’re easy, versatile and economical. “Pulses have integrity,” she says. “I treat ingredients with respect, and honor them in my cooking. Ultimately, I have to be proud of what I put my name on.”
When it comes to her favorite ways to use pulses, Robin steps outside the soup pot. And supper isn’t her preferred time to enjoy them, either. She’s a pulses-for-breakfast kind of gal, forming chickpeas into cornmeal-crusted patties topped with a gooey egg, or throwing roasted lentils into homemade granola.
Eating pulses for breakfast packs powerful protein into the most important meal of the day, she says, and tides her over to lunch. When she’s craving a salty snack, she also pulls out the pulses. “Chickpeas make a great stand-in for salty snacks. They roast beautifully, are guilt-free and last for up to a week in an airtight container,” she says. “They are crunchy little nuggets of happiness.”
More than anything, Robin says, pulses are a blank canvas – and what could be better for a food artist? “They are a quick-cooking protein source that act as a sponge for whatever direction you want to take them!”
Pro Pulse tip:
When preparing lentils, Robin soaks them for 15 minutes to awaken their enzymes, add nutritional value, eliminate gases and accelerate their cooking time significantly.
Stay tuned for a follow-up post featuring pulse recipes straight from Robin’s kitchen.
About Robin:
While studying for her master’s degree in Fine Arts, Robin took a job in the university’s catering department and fell in love with food. She went on to compete in the sixth season of Top Chef and then own and operate Crave, a popular Seattle bistro serving comfort food on Capitol Hill. With a commitment to community, Robin sits on the Slow Food Seattle board raising awareness of the value of food and knowing its origins.
For more information on Chef Robin Leventhal, visit her site www.cravefood.com.
