Vegan, Jane Austen student, Minimalist, Reader, Librarian

Thursday, February 12, 2009

But How Do You Get Your Protein?

Aargh! The most common (& after awhile, annoying) question all vegans get. Americans are obsessed with protein. The biggest sources of protein are dairy, eggs, & meat, but you can also get all the protein you need from eating a variety of beans, grains, vegetables, fruits, & nuts every day. With dairy, eggs, & meat, you’re also getting a lot of fat and cholesterol along with all that protein (along with everything that that animal ever ate, which I’d rather not think about). In fact, most meat-eaters get too much protein. Rather than get into all the particulars, I refer to this site for a great explanation: http://www.drmcdougall.com/med_hot_protein.html That said, I do not count my grams of protein every day. Do meat eaters? I think not.

For lunch today I made a huge pan (gotta have some leftovers!) of roasted red potatoes, carrots, & big chunks of onions cooked in lemon juice (1/2 fresh lemon) & olive oil (2 tbsp) with sea salt & pepper to taste. I served it with some soy chorizo as well. And clementines, & a scone & cafe latte for dessert of course.

For dinner, we ate fried tofu sandwiches. You take some firm tofu, cut it into slices (usually 2 slices per sandwich), pat & dry them with a towel. In a frying pan, put in some toasted (dark) sesame oil & Bragg’s, then add the tofu, turning to coat both sides. Sprinkle some all-purpose spice* on it. Cook on med-low heat, turning until both sides are lightly browned & tofu is firmer, usually less than 10 minutes. On toasted bread, spread on some Vegenaise, & pile on the lettuce, onions, avocado, tomato, or cucumber—whatever you like. We ate it with the leftover coconut-lime basmati rice.

*All purpose spice mix:

2 tbsp chili powder

2 tsp onion powder

2 tsp cumin

2 tsp garlic powder

2 tsp oregano

1 tsp paprika

1 tsp salt

1/2 tsp cayenne

Combine all ingredients; store in an air-tight container (I just use an old spice bottle). Makes approx. 1/4 C. This usually lasts me for several months.

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