We all love tofu. But tofu takes a while to prepare, and is fatty enough to be a bit filling even when made to hold higher protein.
One of my main sources of protein is peanut flour aka walmart "powdered peanut butter" aka pb2 protein powder (huge markup for seemingly no nutritional change from flour, might just be relabeled flour?)
It's incredibly nutritious and I'd like to point out the high potassium levels. With whey/soy isolate carbohydrate levels are minimal, so this is where I get it in my shakes.
I wanted to ask for recipes I could prepare with chickpea/gram flour and other incredibly nutritious foods like this. I've added peanut flour to pancakes & some oatmeal bars but I haven't perfected the ratios.
I just wanted to reemphasize peanut flour has almost all the fat removed and wm doesn't even add sugar. Just trying to get everyone to become enormous tysm
I know some recipes that use gram flour but they're mostly sweet
You don't really need to worry about protein like this most people get plenty in their diet. This is a good discussion between two nutritionists who specialize in protein, they start talking about plant-based diets around 44:21 and the section is about 6 minutes long, but the whole video is very good and informative.
this is perhaps the best evidence ive seen, from an enormous population study. table 2 and table 3 show median protein intake across omnis, different types of vegetarians, and vegans (called "strict vegetarians" here lol) and shows that its almost exactly the same across all groups
vegans (called “strict vegetarians” here lol)
To be fair, vegan, strictly speaking, means the complete lifestyle and philosophy, including ties to the Vegan Society, and academics like to avoid that semantic mess and avoid using vegan, or vegan diet, and prefer to use precises phrases like strict vegetarian for vegan, and lacto-ovo-vegetarian for western vegetarians. Did find it interesting that, in a lot of parts of the world, especially India, 'Vegetarian' is usually assumed to be just lacto-vegetarians, and they're often confused by westerners claiming to be veg while still easting eggs.
Most omnis eat fucking trash though they're not eating sirloin all day like the memes. they're eating doritos, hot dogs, just absolute trash
In my experience vegans do not get enough protein to build muscle without extra effort. They say 1.2 grams per kilogram (just for upkeep?) and say most people are hitting that already, but I'm certainly not without eating a big hunk of seitan or similar each day. Maybe I need to watch a different chunk of this video, or there's a transcript?
Nah I'm following this bodybuilding guide and the results have been insane. I'll post physique when I'm not so pale and wretched.
You'll feel a lot better if you move your nutrient balance towards protein, it feels better to digest. I feel a happy glow suffusing my whole body. It makes my skin better I swear.
I'm alergic to nuts, so I can't help you there, but Socca is a great recipe to make with Chickpea flour. Basically savory pancakes, although since they only have oil and no binder, they have a more crumbly texture, almost like cornbread. Something like this: https://cooking.nytimes.com/recipes/1014757-socca-farinata
I usually will add a bit of other veg, something like green onion, and/or julienned carrots or celery, or shredded spinach.
I also buy bulk pea protein, and drink it plain with water, for my workouts (or breakfast, if I have a physical day of work ahead), and like, its kinda gross, but I find it less gross than those protein shakes that try to cover up the taste with fake sweeteners and flavorings.
just blew too much $ on regular protein powder for my partner and I because we are pretty protein deficient these days. but just looking up peanut flour it's like daaamn costs less for like 4x the servings. could it be made chocolatey with cocoa powder or maybe a no sugar hot chocolate pack? i love peanut everything but she's more into choco stuff if she's going to drink thick goo
Interesting, how does it work to thicken up sauces and such? Most of my cooking involves some small amount of flour to get to the right consistency - I usually just use whatever is around, usually wheat or corn. Also, how does it fry up, is a breading made from peanut flour rather crispy or more on the chewy side?
Also, like, how intense is the nut flavor?
I haven't tried it in anything other than shakes, oatmeal, my mediocre bars, and pancakes tbqh. I haven't used it as a flour replacement.
The nutty flavor comes out pretty strongly even when a little is mixed into a shake. Planning kn baking with it a lot. It's a tiny bitter and leafy when entirely plain.
For peanut sauces or dressing I'd probably just use the butter but I'm sure it would work.
Now I wanna try it in hummus, to bulk it up a bit. Using more aquafaba to give it something to absorb and maybe letting it sit for a bit before eating, but could make for an interesting flavor profile...
Anyways, cheers and thanks for sharing, gotta run now
I use chickpea flour half and half with whole wheat flour for pancakes and waffles without adjusting the recipes, or maybe just adding a little vanilla extract. I should try peanut flour sometime.
Oh that sounds sick, I've got to get some of that stuff.
