I’m in the middle of tweaking all my meals to add enough protein to hit some completely random magic number on a daily basis. Yesyes, my protein obsession continues.
Nono, science has got nothing to do with it.
Let’s get on with it!
Here’s two meals I created based on this little guy:
Pasta with an aubergine tarragon and mustard sauce + a favorite bean.
A trick that I’m using for both meals to really boost the protein is bean pasta. Bean pasta is an amazing invention and it will get you much further than just plain beans. However much I love beans, I have a limit of 100 g/meal. Any more than that in a single serving is just too much.
Prepare your pasta according to instructions on the package. Approx. 80 g should be enough for 2 servings. Cut up an aubergine and fry until practically black. Because you’re going to be adding sun dried tomatoes, use the oil they’re in to fry your aubergine. Less waste + delicious. Add 200 g of whatever bean you prefer and let them get some color before turning down the heat and adding half a package of iMat (125 ml), some spinach, sun dried tomatoes, tarragon, mustard, salt, pepper, and bit of garlic in some form for good measure.
Serve with some fresh tomatoes.
Curry chickpeas and pasta
I love combining chickpeas, curry and pasta. Added bonus: peanuts. Well. Not actual peanuts. I’m using peanut flour. Because peanut butter remains a trigger and I can’t keep it in the house.
This will serve 3:
Make your bean pasta according to instructions on the package. 75 g should do it. Meanwhile, fry up 450 g of cabbage in whatever oil you prefer. I might have used Carlshamn margerine, it’s what I usually use with curry. When the cabbage has reached desired softness, add what’s left of your iMat package + bit of water, curry, peanut flour (10 g/serving, also gives a nice protein boost) and finally 200 g chickpeas. Although you could well let them get some color in the pan with the cabbage. Whatever you fancy!
Oh. And don’t forget salt and pepper. Ganz ganz wichtig!
Serve with pasta and cover the lot with tomatoes. Because tomatoes are nice. And takes away some of the sting of the curry.
I’m actually not, because if I can be bothered to cook I always make sure to make extra to put in the freezer, thus avoiding prepping lunch for work.
Going out for lunch is not an option in my world, not even if it was easy to find decent vegan food where I work. It’s just not value for money. Blahblah…let’s get on with it!
Through some sort of miscalculation my freezer is running low. So here we are, lunch needs to be prepped.
One of my go-to super simple meals is falafel and roasted veggies.
I love combining green and purple veggies; I’ve roasted lots of purple cabbage in a bit of olive oil, salt and rosemary, and one large zucchini. In my oven, high as it will go for about 15-20 minutes does the trick. Add a few falafel, I buy them ready-made frozen, and you’re done.
Next up, long time favorite known in my family as “ajvar “. I.e, we don’t mean the condiment but this here super easy dish:
Pasta, fake meat, corn, peas and pepper, and a sauce made of Oatley cream and ajvar. Just cook your pasta, give your fake meat some color in pan together with some garlic granules, add cream and ajvar, and finally frozen peas, corn and pepper. I also added some kale I had in the freezer because you can never have too many greens.
And finally, my favorite mustard sauce:
What we’ve got here is wheat berries cooked according to instructions, one aubergine left to blacken in a pan, the rest of the Oatley cream with approx. 2 heaped tablespoons of mustard, tarragon, lots of spinach, dried tomatoes, one can of large white beans topped with some nutritional yeast for good measure.
Cabbage – it doesn’t really get more boring than cabbage does it?
Still, sometimes, I’m just really in the mood for cabbage.
I’d like to think it’s the C vitamins. Supposedly, it’s an excellent source of C vitamin. And C vitamin is great for your iron uptake – and as you may know, I am v. v. concerned with my iron uptake.
…even if I’m not quite as concerned as one of my coworkers, who spoke to me about her iron deficiency at some length the other day. She argued that she could never be vegan because her iron uptake was just terrible. Despite being omnivore.
She also made it quite clear this was due to a medical condition; it had nothing to do with her diet per se. She was already taking iron supplements.
I see. So the omnivore diet is doing absolutely nothing for you in terms of iron uptake. Best stick to it then.
This is a rendition of an amazing vegan salad I had this summer. I’ve been thinking of it ever since, and it’s probably the main reason I was in the mood for cabbage.
This is, however, a much simpler version of the salad. The original also included kale, and the beets were roasted.
Roasted beets are amazing, but I can’t be bothered with that. It takes just about forever. Pickled it is! Besides, it’s still beets, still pretty amazing, and figured they’s be a nice contrast to the other ingredients.
Another cheat is I’ve got lentils in my freezer; I like to cook a big batch while I’m at in and put in the freezer to make my life a little easier. So they’re all cooked and ready to use. All that’s left to do is:
Cook the wheat berry according to instructions on the package. It doesn’t necessarily have to be wheat berry tho; pearl barley would work equally well, if not better.
Start chopping your cabbage, I’m chopping it into squares.
Heat up olive oil + garlic in a pan, get your cabbage in. For this dish, the cabbage should just soften up some, get a nice sheen going. It doesn’t need color. Sprinkle on some rosemary + salt and lemon pepper. There was probably no rosemary in the original, I just like having rosemary with my cabbage. Tip: get whatever spice/herb you like!
When the wheat berry is nearly done, get your lentils in just to heat them up some.
Now all you have to do is assemble on a plate, get some beets out of the jar, maybe a few nuts or seeds, I’ve got a few hazel nuts, and ! very important ! pour some agave on top.
TWO. CABBAGE + CAULIFLOWER CURRY
A few years back this was my go-to meal, I’d make it on a weekly basis. Back then, I was inclined to subscribe to the whole carbs are bad for you idea; there was no pasta in this dish originally. I’ve long since concluded that is madness; pasta works really well with this dish, but it’d work equally nice with a slice of bread. Naan would be an obvious choice.
Make your pasta according to instructions on package.
Cut your cabbage, you could well use chopsticks when serving this dish, if so, you may want to cut it into strips.
Heat up some coconut oil + curry in a pan, start frying the cabbage.
This is where you get your kettle, boil some water for your meat sub, if you’re using a dried soy product like me. You could use any meat sub tho. Or chickpeas. Soak meat sub for a few minutes.
Add cauliflower, salt, pepper and meat sub to the pan. It’s done when it has whatever color your prefer. If you like, you could add some shredded coconut as a final step.
Plate it all; and if you’re me you add a tomato because Mm. Tomato.
THREE. MUSTARD ROASTED CABBAGE
This is intuitive eating taken to its extreme. This is a meal I developed as I started cooking, sort of explained in this entry. In addition to the main ingredient, cabbage, I used the following:
Preheat your oven to 250 degrees. Or whatever your standard setting for roasting veggies is.
Cut up your cabbage, place in bowl and cover with mustard, oil, rosemary, agave, garlic granules, salt, pepper. Place on baking tray and give it approximately 15 minutes in the oven.
Cook pasta according to instructions on package. When there’s about 2 minutes remaining, add pieces of asparagus and peas.
Plate cabbage, pasta, peas, asparagus, half an avocado, sprinkle chili flakes and nutritional yeast on top. And if you’re like me you’ll also need some herbal salt.