Appeal to Guests Looking for More Plant Proteins

Go beyond typical fare to take advantage of everything beans have to offer. When considering the use of beans on the menu, Middle Eastern and Mediterranean cuisine soared in menu incidence, up 28% and 56% respectively. Hummus, made with chickpeas, has increased menu incidence by 11% over the course of two years.³ Go beyond typical fare to take advantage of everything beans have to offer.

This translates from Italian to “bean water.” Whip the water used to cook chickpeas into a vegan soufflé with roasted carrot, porcini mushroom and sage.

Serve black-eyed pea dip with coriander and cinnamon, avocado garnish, and fried plantain chips.

Consider Thai basil coconut lentils with Thai eggplants and grilled pineapple.

Known for being a source of fibre, these ancient grains usually contain more protein than modern grains. Some ancient grains are also inherently gluten free to help support coeliac menu options. And from 2015 to 2018, menu incidence of quinoa rose by 36%.⁴

Boost protein with these trending seeds and nuts.

Many consumers already add seeds and nuts to home-cooked meals to increase protein consumption. And a little goes a long way. For example, 2 tablespoons of pumpkin seeds = 30g protein.

For a filling, unique dish, try barbecued sweet potato and hemp seed salad with kale.

Create a delicious dessert guests have likely never had before by adding Earl Grey, rosewater and chia seeds to Greek yogurt.

Already on consumers’ radar, showcase new toppings for flax seed crackers by pairing them with pumpkin-maple-mascarpone dip.

Also known as pepitas, pumpkin seeds are packed with nutrients and can be roasted for a crunchy topping or ground into a pesto or spread.

Instead of buying almond butter, make your own version of this pantry staple and add KNORR® Intense Flavours Deep Smoke. It can be served as a savoury starter with seed-crusted baguettes and flaked sea salt, or turn it into a savoury dressing for a grain bowl.