If there’s one question I’m tired of hearing, it’s “But where do you get your protein?” You vegetarians & vegans out there know what I’m talking about. Turns out, there’s LOTS of alternative sources of proteins, and not just the fake meats you find in the freezer aisle.
For example, here are the grams of protein in a cup of various vegan foods.
- Spinach, 5g
- Peas, 9g
- Quinoa, 9g
- Tofu, 11g
- Black beans, 15g
- Buckwheat, 24g
And there’s more, trust.
Being a vegetarian who eats vegan most of the time, I’ve learned to get creative and try new things. I’m amazed at some of the incredible, creative vegan recipes I’ve found online. One of my favorite sources is Post Punk Kitchen, from one of the authors of Veganomicon, which is a crazy awesome vegan cookbook that belongs on your shelf.
It is from this glorious text that I first learned about chickpea cutlets. These cutlets make me want to go door to door and evangelize.
Ok, perhaps that’s an exaggeration…but there are so many things I love about this recipe:
- It’s really easy to put together.
- It’s a unique, delicious way to get protein and consume one of my favorite kinds of beans.
- It’s easy to make a big batch to eat throughout the week. (Though I have been known to make a double batch only to eat most of it in one day.)
- The cutlets have a slightly chewy toothsome texture is really satisfying. (Yep, I just used the word toothsome. So what?)
- It’s versatile! You can dress these little cutlets anyway you want. They’re excellent with a vegetarian gravy or tossed in buffalo sauce.
You can find the recipe here on the Post Punk Kitchen website. I definitely encourage you to give it shot, whether you’re a vegetarian or not. Think of it as a little adventure.
On a slightly different note, I’ve started some mindful eating strategies: trying to plate everything I eat, even it’s a snack, eating while sitting at a table with NO screens on (tv, phone, computer.) I’ve been following these rules faithfully for the most part, but I’ve definitely faltered. Today for example, I was so busy with work, for lunch I just took one of my extra chickpea cutlets out of the fridge and ate it cold while working on a project on my laptop. Then I washed it down with a few truffles from Christmas. That’s exactly what I’m trying to avoid doing. However, it’s a journey and I’ll get better. I’ve been having the most success with these strategies for breakfast so far. It’s really nice to start off the day quiet, enjoying a meal slowly. I just need to continue that peace for the rest of the day.
Adios and may your meals be mindful!
P.S. I looked up the word “toothsome” and as I suspected, it’s peak use was around 1900.