Back in December, students in Culinary Skills stirred things up at the Prairie Research Kitchen. They spent the week before the holidays cracking into egg substitutes and whisking up experimental twists on new recipes using lupin beans — an ingredient high in protein, fibre, and antioxidants with no cholesterol or gluten. Lupins can also be ground into a gluten-free flour substitute and used in a variety of innovative ways.

During the project, students rolled out egg-free quiches and custards, kneaded lupin-based pasta, and crafted lupin tart shells. Their freshly prepared creations were then shared with Main Street Project, helping serve nourishing, thoughtfully prepared meals to our relatives.

“The human component of our work is really important. It’s incredibly rewarding to know our schoolwork can make a real difference in the community,” said Shannon, a Culinary Skills student.

The lupin products used in this project were generously provided by Lupin Platform Inc. and PURIS Foods. In addition to their nutritional benefits, lupins are environmentally friendly — they enrich soil with nitrogen, provide a sustainable source of plant protein, and support healthier crops for the future. Thank you to Lupin Platform Inc. for giving Culinary Skills students the opportunity to experiment with and learn from this innovative ingredient.

To learn more about the nutritional and environmental benefits of lupins, visit Lupin Platform Inc. and PURIS Foods.