The use of BEST PROTEIN SOURCE in the poll question is too damned ambiguous, if you ask me. Best at providing protein? Best tasting? Best value? Best behaved?
― A is for (Aimless), Friday, 5 April 2019 18:01 (five years ago) link
Don't nitpick, we all know falafel is the best.
― pomenitul, Friday, 5 April 2019 18:03 (five years ago) link
Don't nitpick
Nevertheless...
― A is for (Aimless), Friday, 5 April 2019 18:06 (five years ago) link
Vegans don't nitpick, they nutpick. (That sounds less pleasant than it should.)
― Armand Frippanino (Noel Emits), Friday, 5 April 2019 18:11 (five years ago) link
i like the new veggie burgers. beyond meat burger is dece
― findom haddie (jim in vancouver), Friday, 5 April 2019 18:13 (five years ago) link
https://toriavey.com/images/2011/01/Falafel-10-640x480.jpg
C'mon, admit it. You know it's true.
― pomenitul, Friday, 5 April 2019 18:15 (five years ago) link
looks like falafs on oatmeal imho (no argument with your premise!)
― The immortal Hydra Viridisimma (outdoor_miner), Friday, 5 April 2019 18:40 (five years ago) link
legumes are the clear winner here.
thinking about foul mudammas rn
― findom haddie (jim in vancouver), Friday, 5 April 2019 18:41 (five years ago) link
Is that chunky hummus?
― I've been starving them, teasing them, singing off Leee (Leee), Friday, 5 April 2019 19:25 (five years ago) link
it's different in different places but it's essentially usually fava bean stew (sometimes a dip). i like it with lots of olive oil, onion, garlic, tahini, lemon, cumin, and aleppo pepper sauce
― findom haddie (jim in vancouver), Friday, 5 April 2019 19:30 (five years ago) link
also it can have some chickpeas in it which i do sometimes
Automatic thread bump. This poll's results are now in.
― System, Saturday, 6 April 2019 00:01 (five years ago) link
I was today years old when I found out that pulse can mean something other than a heartbeat.
― StanM, Saturday, 6 April 2019 03:46 (five years ago) link
Don't trouble yourself over this. I only learned that in much of the world pulse was used when doing literature searches on health effects of beans/legume/pulses.
― Kardashev scale sex tape (Sanpaku), Saturday, 6 April 2019 04:22 (five years ago) link
I have no idea of this is legit but it definitely lets me feel smug: https://getpocket.com/explore/item/here-s-even-more-evidence-that-plant-protein-is-better-for-you-than-animal-protein?utm_source=pocket-newtab
― Charlotte Brontesaurus (Leee), Wednesday, 29 January 2020 01:10 (four years ago) link
I've been looking through some vegan recipes (both desserts and savory meals) and I see cashews (soaked and processed) a lot as a substitute for cream or cheese or butter(?). I have nothing against cashews but have never had them on hand (apparently they're expensive), so what are some alternatives? Could I use (soaked) chickpeas to similar effect?
― Garry Shambling (Leee), Saturday, 1 August 2020 21:34 (three years ago) link
Because of the fat content of cashews, they are able to mimic creamier foods when processed in the right way.
Tastewise, you're fine with soaked chickpeas, perhaps with some sunflower seed or oil mixed in.
In terms of texture, particularly for things like cream or cheese or butter substitution, cashews or another tree nut-based protein is probably a better way to go.
I am not a vegan or even a vegetarian, but was for many years, and lived/worked in a vegan cooperative where I had to cook massive amounts of food for 80+ people once/week. Taught me a lot about these things!
― blue light or electric light (the table is the table), Saturday, 1 August 2020 21:41 (three years ago) link
I'd also not use chickpeas as a sub in a dessert, but what do I know— I'm slightly grossed out by the idea of black bean brownies, which is apparently a very normal vegan thing.
― blue light or electric light (the table is the table), Saturday, 1 August 2020 21:45 (three years ago) link
thats not normal, ive never done that shit in my life
― methinks dababy doth bop shit too much (m bison), Saturday, 1 August 2020 22:00 (three years ago) link
and i have done some v vegan shit in my 17 years of veganity
I'm not vegan, so for one recipe I just went with yogurt, but maybe I'll keep an eye out for raw cashews the next time I go shopping. Until then, I think that I'll try out the chickpeas in a vegan cheese/sauce recipe (although the rest of the recipe is centered around chickpeas too).
lol black bean brownies are great (with the right recipe)! You really have to be searching out for them to taste them (they all but disappear under the chocolate/sweeteners), though they will give you a denser texture. (I've tried other atypical ingredients in my brownies, avocados being the least successful.)
xp
― Garry Shambling (Leee), Saturday, 1 August 2020 22:28 (three years ago) link
I never voted in this because whadda I know I eat steak and burgers like 4 days a week but I feel confident the major protein source for people after the next couple decades could very well be fungus
― sound of scampo talk to me (El Tomboto), Saturday, 1 August 2020 22:34 (three years ago) link
I have a flourless cookie recipe that uses black beans and they’re delicious, really fudgey and black beans are tasteless. Fuck chickpea cookies, though, absolutely disgusting.
Leeeeee, Trader Joe’s or a bulk foods will have decent prices on raw cashews. They’re a really excellent sub for cream. I used to make a baked potato scallopini thing using cashew cream and it was rich and delicious as fuck. The cashews produce a lovely milk or cream that you can flavor how you wish bc raw cashews are pretty tasteless. I think silken tofu is also a good sub for thicker things like cheesecake.
― just1n3, Sunday, 2 August 2020 00:47 (three years ago) link
Second Justine (hi J!) on silken tofu...I used to make a mean silken tofu Chocolate pudding that was the perfect texture and divine. Was the Belle of the ball whenever I made it.
― blue light or electric light (the table is the table), Sunday, 2 August 2020 01:09 (three years ago) link
+1 for silken tofu for chocolate pie, great way to sneak in protein to a dessert for #gainz
― methinks dababy doth bop shit too much (m bison), Sunday, 2 August 2020 02:12 (three years ago) link
Hi tabes <3
― just1n3, Sunday, 2 August 2020 08:21 (three years ago) link
we use cashews instead of parmesan when we make pesto, works out really nicely
― Boris the Spreader (NickB), Sunday, 2 August 2020 14:58 (three years ago) link
it's not the fat content of cashews, it's thickening power bcuz of their starch that make it such a prefect and widely used subsitute in vegan cooking imo. plus they don't have a lot of character, so like tofu, can be used as a blank canvas for which to infuse flavor? garbanzos won't give you the same effect. but using them depends on what you're making i guess
― sacra fames scampos (outdoor_miner), Sunday, 2 August 2020 15:40 (three years ago) link
Good shout Justine! I've put it on my TJ shipping list.
― Garry Shambling (Leee), Sunday, 2 August 2020 16:23 (three years ago) link
I've seen a few places extolling the virtues of soaking anything from beans, grains, to nuts, to improve digestibility. Is that just woo woo? I only ever soak dry beans, and haven't had problems with gassiness if I don't soak e.g. some quinoa.
― Garry Shambling (Leee), Wednesday, 12 August 2020 15:56 (three years ago) link
i don't think it's fake but every mexican cookbook i've looked at is like we don't soak beans herei looked this up recently and found this explanation https://www.healthline.com/nutrition/how-to-reduce-antinutrients , seems like a legitimate way to get rid of the water soluble stuff that bothers some people
― contorted filbert (harbl), Wednesday, 12 August 2020 16:01 (three years ago) link
Its wise to soak and wash quinoa, as that reduces saponins and makes them less bitter.
For legumes, when discarding the soak water there's a slight reduction in the α-galactosides like raffinose and stachyose. This may help with bloating/flatulence in those who don't eat legumes regularly, but the same α-galactosides are fermentable fiber that provide most of the benefits to gut microbiome.
The main plausible reason to soak nuts is to soften them. Cashew milk recipes often call for soaking overnight before blending (in the same water), and the product can be used as either dairy milk sub or ingredient in vegan cheeze making.
I haven't encountered a plausible reason to wash whole grains or bulgur wheat in the literature. As in there aren't digestive enzyme inhibitors that will elute into soak/wash water that aren't also disseminated through the grain. Of course soak them before cooking them or using them in tabouli.
Most people who talk about digestibility in health food communities aren't very qualified to have an opinion. The idea that one must soak them to improve digestibility is akin to the idea that human digestion relies on enzymes only present in raw vegetables. In general, its not true.
― Who will station the ox there? (Sanpaku), Wednesday, 12 August 2020 16:15 (three years ago) link
Most people who talk about digestibility in health food communities aren't very qualified to have an opinion.
― brimstead, Wednesday, 12 August 2020 18:00 (three years ago) link
lol
― methinks dababy doth bop shit too much (m bison), Wednesday, 12 August 2020 18:15 (three years ago) link