Food & Health


The first place winners in Ontario were Sharon Booy and Amy Symington from George Brown College. This was a first for the M:I events in that while it was not only held at a culinary school, both the first and second place winners were from a culinary institute. Sharon and Amy’s ‘Pea Tart’, described as gourmet, is a vegetarian and gluten free delight! With a sweet potato and chickpea pastry, a puree of white pea bean and white cheddar cheese, a layer of fresh green peas, sautéed mushrooms and French green lentils, the ‘Pea Tart’ showcases three pulses.

Second place went to Andrea Gourgy, Amy Rivier, Laura Wright and Cecilia Storey (left) also of George Brown College. Their ‘Indi-Bean’ product is a frozen entrée featuring brown lentils and adzuki beans. The Indi-Bean uses mostly local and organic all-natural ingredients.

Third place was awarded to Shahad Abdulnour, Stephanie Nishi, Sonia Blanco, Kristie Srichaikul and Arash Mirrahimi of the University of Toronto, pictured at right with Peter Watts, Director of Market Innovation at Pulse Canada. Their product, ‘Pulse Pasta Pods’, is ravioli-type pasta made from chickpea and whole-wheat flour and stuffed with 3 different fillings; mushroom with black beans, split green pea and herbs, and a white bean mixture.

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