How to Include Quality Plant-based Protein in Meals

updated 3/31/18

Today I'm happy to share food tips, ideas, and information about how this plant-based eater amps up quality protein in her meals.

High Protein Salad of Mixed Beans, Brown Rice, Red Lentils, and Salad Greens

Since I made the decision to be a vegetarian (37 years ago) and vegan (10 years ago), my journey to create a healthy lifestyle has been filled with exciting food adventures.

I've explored nutrition research, read cookbook recipes and invented my own, consulted with the experts, and listened to my body and intuition many times too. 

I've discovered legumes including dried cooked beans, lentils, and dried split-peas are a low fat source of quality protein and fiber. Legumes contain important vitamins and minerals like iron, potassium, calcium, and folate. Compared to animal sources of protein, whole food plant-based protein is usually lower in cost. 

Protein is the building block of cells, but not the only element to consider when planning a sound vegan eating plan. It's key to eat a variety of whole plant-based foods that are colorful, and rich in nutrients. 

I get protein from complex carbohydrates including grains, veggies, fruits, pulses and legumes, and make sure to drink adequate water during the day. 

To add digestion, elimination, and not gain weight, I eat only a smidgen of plant-based foods that contain fat including avocado, black olives, pumpkin seeds, and a teaspoon of raw almonds or other nut.

Many brands of tofu, tempeh, and soy and nut milks are packed with protein and fortified with other nutrients such as calcium, iron, and vitamin B12, so I get my fill of those too.

To Get More Specific, Here's a List of Vegan Foods with Protein Count Per Serving:

Organic Tofu. Protein: 8 to 15 grams (depends on how it's made) per 3 oz serving

Organic Edamame. Protein: 18 grams per 1-cup serving, cooked

Organic Tempeh. Protein: 3 oz. supply 15.77 grams cooked

Black Beans. Protein: 39 grams per cup, cooked

Mixed Salad Greens. Protein. 2 cups raw provides 2 grams

Spinach. Protein: 1-cup serving provides 1-3 grams, depending on whether it's raw or cooked.

Broccoli. Protein: 1-cup chopped serving provides 2.6 grams

Zucchini. Protein: 2.9 grams in one zucchini

Kale. Protein: 1 cup chopped kale has 2.9 grams

Kidney Beans. Protein: 13.44 grams per 1 cup, cooked

Chickpeas. Protein: 1 cup cooked provides 15 grams protein

Chickpea Hummus. Protein: 2 Tablespoon provides 2 grams

Lentils. Protein: 9 grams per 1/2 cup, cooked

Split Green Peas. Protein: 16 grams per cup, cooked

Sweet Potatoes. Protein: 1 cup provides 2.1 grams

Almonds. Protein: 1 oz of raw almonds provides 6 grams 

Brazil Nuts. Protein: 6 raw nuts or 1 oz provides 4.1 grams

Pecans. Protein: 1 oz raw provides 2.6 grams

Walnuts. Protein: 1 oz raw walnuts provides 2.6 grams

Almond Butter. Protein: 2 Tablespoons raw unsalted 7 grams

Cashew Butter. Protein: 2 Tablespoons raw unsalted 6 grams

Peanut Butter. Protein: 2 Tablespoons raw unsalted 8 grams ( I don't eat peanuts, but include this for your information)

Sunflower Seeds. Protein: 1/2 cup provides 14.5 grams

Chia Seeds. Protein: 1 oz or about 2 Tablespoons provides 4 grams

Flax meal. Protein: 1 oz or about 2 Tablespoons provide 12 grams

Pumpkin Seeds. Protein: 1/4 cup 9 grams

Barley. Protein: 1 cup of cooked hulled barley provides 22.96 grams

Brown Rice. Protein. 1 cup of cooked brown rice provides 5 grams

Quinoa. Protein: 8 grams per cup, cooked

Cornmeal. Protein: 1 cup of cornmeal provides 11 grams

Buckwheat. Protein: 6 grams per 1 cup serving, cooked

Nutritional Yeast. Protein: 3 Tablespoons supply 12 grams

Whole Grain Bread, Escarole and Bean Soup, Edamame, Kale Red Pepper Butternut Squash Salad

My health and happiness increases with intentional eating, mindful self-care including exercise and stress reduction techniques, nutritional study, trial and error,  and consistent, patient implementation of this style of meal planning every day including holidays. 

I'm still adding a new trick or two and read everything I can get my hands on about health and a healthy lifestyle.

I eat many servings of both fresh (raw) and cooked veggies and fruits every week. I use the fresh stuff in salads, veggie juices, and fresh food snacks, and incorporate others into sautéed, baked, and broiled dishes. 

Greens, black eyed peas, sprouts, and carrots

These are some plant-based foods I love: broccoli, collards, beets and beet greens, carrots, red cabbage, chard, kale, blueberries, apples, and arugula. I even put certain veggies or fruits into dips, soups, and casseroles.


Dare to excel and use tempeh and tofu as toppings for salads, add to sauces, or as part of the filling for tacos, enchiladas, veggie burgers, or veggie loaf. 

What I don't eat and suggest you not eat either, are processed foods, "fake" foods, and empty calories from soda, fried foods, or highly salted or sugar laden ingredients. These empty calories lower the body's natural ability to maintain optimal health. 

A whole food plant-based eating plan raises your body's natural inclination to stay healthy. In the long run, eating all your fruits and veggies cuts down on medical expenses.

Did you know spices add a touch of protein as well? In fact, garlic is a stand alone spice. It works well with just about everything. If you'd like, roast the entire clove and eat it as a side dish. One teaspoon of garlic contains .2 grams.

When you make planning for a whole food plant-based diet a priority, you care for yourself in a very special way. 

Rest assured that this lifestyle can help prevent chronic diseases like type 2 diabetes, heart disease, and cancer. Eating all your fruits and veggies also elevates your mood and increases your sense of well-being. Be happy, eat whole foods that are plant-based and get your fill of energy from plant-based protein.

The quote for today follows:  “A plant-based diet is more likely to produce good health and to reduce sharply the risk of heart problems, cancer, diabetes, osteoporosis, gallstones, and kidney disease.” – T. Colin Campbell, PhD

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Guilt Free Gluten Free Vegan Cornbread

Savor freshly baked Maple Cornbread with no guilt and no gluten. Follow along to discover how easy it is to prepare and serve this treat. 

Cornbread goes great with a piping hot bowl of Split Pea, Lentil, or Black Bean Soup, and makes the perfect side with Vegetarian Chili or a plant-based stew.

Perhaps you prefer cornbread as a snack, when you’re craving delicious taste without the bloat of wheat based bread and no cholesterol. This recipe is simple to make and doesn't include refined sugars. An added advantage is that home cooked meals save bucks. 

Prep time is approximately 15 minutes and cook time is 30 (cook time varies, and depends on your stove accuracy and elevation). There's nothing finer than munching on freshly baked homemade cornbread.

Slice of Cornbread with Organic Blueberries on Top

Ingredients:

2 Tablespoons ground flax seeds
4 Tablespoons warm water
1 cup ground cornmeal (if you like very flaky cornmeal use coarsely ground, for more cake-like batter use finely ground cornmeal)
1 cup gluten free flour of your choosing
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground sea salt
1 1/2 cups almond milk or other nut milk
1/4 cup maple syrup
1/4 cup apple sauce
Optional ingredients for a sweet tasting cornbread: cinnamon, vanilla, nutmeg, and coriander. For a southwestern style taste: add roasted poblano and red bell peppers, corn, and a pinch of cayenne.

Note: I use organic ingredients when available, because organic means nutrient content is higher and product is not genetically modified, not sprayed with chemicals, and is not grown in soil that contains chemical fertilizers.

What to Do:

1. Preheat the oven to 375 degrees F.
2. Start by selecting a loaf pan (1.5 qt.-2 qt. size), and spray it with cooking spray or use a drop of olive oil on a paper towel to coat bottom and sides of pan.
3. In a medium mixing bowl, whisk together flax meal and water and set aside for 15 minutes. This combo acts as your binding agent. 
4. While that's setting, get a large bowl, and place corn meal, flour, baking soda, baking powder, and salt into it. Whisk ingredients together.
5. Then, get the bowl with the flax seed mixture and add milk, maple syrup, apple sauce, and any optional spices you like to it. Whisk to combine.
6. Pour milk mixture into flour and fold until there are no dry spots and batter is slightly lumpy.
7. Pour batter into loaf pan and bake for approximately 30-40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
8. If you're not eating it right then, place in an airtight container and refrigerate. To serve as a dessert or sweet snack, eat a delectable slice of cornbread with berries or fruit spread. Makes about eight-ten slices. For a Southwestern style cornbread add roasted poblano and/or red bell peppers, corn, and a touch of cayenne.

Wishing you a hearty appetite and mouthfuls of good flavor. Serve this scrumptious cornbread at a family dinner, solo meal, snack food, or at your New Year's Eve Potluck, and don't forget to give thanks for this bounty.

What type of cornbread do you enjoy? Sweet or savory? I must admit I like them both. I like savory with soups, casseroles, stews, and chili. Sweet is neat as a snack and dessert. Please comment below. When you try this recipe, please let me know how it worked for you.

The quote for today is from Jeremy Jackson. "But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients."

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Marvelous Marinated Veggies and Tofu Fajitas

Multigrain Tortilla Stuffed with Marinated Fajitas Mixture. Guacamole, Salsa, and Corn Chips too.

Whether you’re hunting for a flavorful recipe for Meatless Monday or Tex-Mex inspired theme for Cinco de Mayo or Mother's Day, consider serving this recipe. Perhaps you're hankering for a vegetarian brunch or dinner entrée that’s fun and healthy to eat any day of the week. Look no further. Serve versatile marinated veggies and tofu fajitas. Bold on taste, easy to prepare, and health benefits galore! Serve this dish once and your family will clamor for more.

Recipe for Marvelous Marinated Veggies and Tofu Fajitas

Ingredients for Fajita Marinade

Prep 10 minutes. This marinade works well for Fajitas, Tacos, Enchiladas, or Burritos.

1 1/2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon onion powder

For a Shortcut: Substitute 2 1/2 Tablespoons of Mexican Taco Seasoning Mix or 2 1/2 Tablespoons of Ready-mixed Mexican Seasoning Blend for the six ingredients listed above

1/4 cup fresh squeezed lime or lemon juice

1/4 cup extra virgin olive oil

1/4 cup apple cider vinegar

1/4 cup Braggs Liquid Aminos or low sodium soy sauce

3 cloves garlic, minced

Ingredients for Fajitas

Prep 10 minutes. Make each strip bite sized.

1 large sweet peeled yellow onion chopped

2 carrots scraped and sliced into strips

1 large zucchini scraped and sliced into strips

5 or 6 cleaned and sliced baby bella mushrooms

1 large red pepper sliced into strips

1 brick tofu, drained and sliced into strips (10 to 14 oz brick)

Optional Toppings: salsa, guacamole, vegan cheese, cashew sour cream

Note About Ingredients: 

I use organic ingredients when available, because organic means nutrient content is higher and produce is not genetically modified, not sprayed with chemicals, and is not grown in soil that contains chemical fertilizers.

What to do:

1. Whisk the first 6 ingredients for the marinade- chili powder, cumin, dried oregano, cayenne pepper, paprika, and onion powder in a small bowl. I took an easy way out and used a ready mixed Mexican Seasoning instead. Add other marinade ingredients and whisk again. Then set it aside.

2. Prep and prepare onion, carrots, zucchini, mushrooms, and tofu as described above. Place in a large storage container, pour on marinade, cover and refrigerate. See Simple Way to Drain Packaged Tofu and Tofu Recipe Ideas.

3. Marinate for at least 20 minutes or even up to 12 hours. The longer you let the flavors meld, the bolder the taste.

4. About 10 min. before you’re ready to serve it, heat 1 extra tablespoon of extra virgin olive oil in a cast-iron grill pan or frying pan over medium-high heat. Add marinated tofu and veggies, and cook until veggies are as soft as you like them and tofu turns light brown.

5. At the same time, warm tortillas in the oven at 325 degrees Fahrenheit or in a cast iron pan on top of the stove at medium heat.

6. Serve stuffed, wrapped fajitas with brown rice and beans. If you’d prefer, serve fajitas with a side salad, corn chips, soup, or other appetizer.

Any way you serve it, the recipe ingredients are economical. The components are loaded with plant-based protein, fiber, antioxidants, vitamins, and minerals, yet are cholesterol free. 

Season dish to taste with salt and freshly ground black pepper. Serve this colorful array of plant-based goodness to family or friends often. It's a meal they will love. Happy May.

Corn Tortillas Topped with Marinated Fajitas

The quote for today follows: "There is no sincerer love than the love of food."  George Bernard Shaw

Before you go, take a moment to comment. Do you enjoy eating Fajitas and other south of the border fare? What are the reasons you cook most meals at home, get take-out, or eat  a lot of your meals in restaurants? Please offer feedback in the space provided below. That way I'll know this post is being seen and enjoyed by you.

For additional tasty recipes see Colorful-Tasty-Tucson-Tacos

and Gluten-free-Vegetarian-Chili-that's-Fast-Flavorful-and-Protein-Rich

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Gluten free Vegetarian Chili that's Fast, Flavorful, and Protein Rich

The multilayered flavor of this vegetarian chili comes from basic pantry ingredients including vegetables and spices. This dish is simple and inexpensive to make, gluten free, vegan, and loaded with plant-based taste, protein, and fiber. Feel free to leave out or add additional vegetables or seasonings, and know any beans you like fit in well. The recipe is adaptable and forgiving so relax and have fun in the kitchen. 

The way this dish is set up now, it yields 4 large or 6 moderate servings. It contains approximately 10 g of protein in every portion, and makes great leftovers too. 

Ingredients

·       1 medium organic red onion, chopped

·       1 large organic red bell pepper, chopped

·       2 medium organic carrots, chopped

·       1 4 oz. can organic mushrooms chopped

·       1 ½ cups organic frozen corn kernels (defrost in refrigerator for a few hours)

·       4 squirts Braggs Liquid Aminos (or 2 tablespoons gluten free low sodium soy sauce)

·       2 large or 4 small cloves garlic chopped

·      3 tablespoons chili powder

·       2 teaspoons ground cumin

·        a few sprigs fresh oregano

·       1 small can (15 ounces) organic diced tomatoes with juice (I used fire roasted tomatoes)

·       1 can (15 oz.) organic black beans, drained

·       1 can (15 oz.) organic mixed beans, drained (the mixed beans I selected contained kidney, black, and pinto beans)

·       1 can (15 oz.) organic kidney beans, drained

·       ½  to 1 jalapeño pepper (use gloves to take out the seeds and cut in half, then chop fine) Omit this ingredient, if you like a milder chili or increase the amount if you like it hot)

·       1 cup water

·       1 bay leaf

·       1 to 2 teaspoons lemon or lime juice (use the juice you like best)

·       Garnishes can include: sliced avocado, guacamole, corn chips, scallions, radish, red onion, gluten free vegan cheese, nutritional yeast. 

What to Do:

      1.  In a large Dutch oven or other heavy-bottomed pot, put in chopped red onion and sauté dry over medium heat until soft (about 2 minutes). Add chopped garlic, red bell pepper, carrots, mushrooms, and stir. Continue to sauté  without oil by  adding a drop of water to fry pan. See more by clicking this link and going to step 2 (directions for browning onion and garlic without oil).

2.   Add chili powder, cumin, and a half to a whole (depending on how hot you like it) jalapeño pepper finely chopped. Stir until fragrant, which should take approximately 1 minute.

3.    Add three cans of beans, water, and bay leaf. If you'd prefer to use cooked dried beans, see how to prepare dried beans.

4.  Stir in canned or cooked dried beans to combine and let the mixture come to a simmer (covered). Add the diced tomatoes and juice. Cover and continue cooking, stirring occasionally. Reduce heat as necessary to maintain a gentle simmer. Cook for 25 minutes. Add corn kernels and lemon or lime juice and cook 5 minutes more. Correct seasoning by adding salt and fresh ground pepper to taste. Remove chili from the heat.

Gluten Free Mixed Bean Chili (Topped with Radish and Onion), Salad with White Bean Dressing, and Quinoa/Corn Chips

Serving Suggestion: This dish is hearty, filling, and tastes great. Place chili in colorful dishes and serve with sides of guacamole, salsa, and steamed brown rice. If you want to keep it real simple, mix cooked brown rice, salsa, and guacamole into chili for a flavorful meal!

Spicy Mixed Bean Chili and Brown Rice, Topped with Guacamole

Why not try this recipe too? Colorful-Tasty-Tucson-Tacos.

Please Note: I write and publish topics of interest for those who want to create and maintain a healthier lifestyle. My Website is www.nancyandreswriter.com. To see information about my writing services, details about the interactive self-care journal, Colors of Joy: A Woman's Guide for Self-Discovery, Balance, and Bliss, and health tips and ideas visit often.

The quote for today follows:

Margaret Cousins, novelist. "Chili is not so much food as a state of mind. Addictions to it are formed early in life and the victims never recover. On blue days in October, I get this passionate yearning for a bowl of chili, and I nearly lose my mind."

Do you eat beans often? What are your favorites? Do you have a go-to chili recipe you'd like to share? Please let me know by commenting in the space provided below.

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