You forgot to mention they are very inexpensive, can be grown in drought-prone regions and do not require extensive watering, are easy and fast to cook, and produce far lower greenhouse gases than animal protein. Fun fact, Canada produces the most lentils in the world (34% of the world’s total output). Lentils for the win!
I’m huge into green peas! I keep a big frozen bag in my freezer, steam them up and add them to all of my salads. 8 g of protein per cup. They are delicious with a balsamic vinaigrette.
I truly love your videos. I learn so much from you two. I am fairly new to this lifestyle, and I’m 73. Proves you CAN teach an old dog new tricks. Thank you so much for all that you do.
Love the change. I noticed you using alot of paper towels. Did you know they make bamboo towels that can be washed up to 50 times. They work great. Availability through Amazon. Called home and kitchen. 😊
@@PlantBasedBistrofair! I remember when people would look at you like a weirdo for shopping at Asian grocery stores and health food stores for tempeh, and now I can rely on several mid-size chain grocery stores to come through 😊
Bravo! I love this type of video, which is super helpful for newbies like me. I'd like to see more videos like this, perhaps on starchy veg, fruits, and other basics. Love your non-starchy veg video too!
Lentils. I add them to soups, meatless loaf, shepherd's pie, arepas, empanadas, stewed on a bed of rice or mashed potatoes, lentil Bolognese. And quinoa
This is my first time watching your channel I'm trying to make healthy changes. thank you so much from the bottom of my heart.❤ teaching me more about protein and healthy eating. Please keep the videos coming ❣️
You are welcome... funny thing about protein, it's greatly over exaggerated how much you need. I aim for 70-75 g a day. Which is all I need as a 200 lb man.
If you are hypothyroid like me, you need to avoid soy because it is goitrogenic meaning it affects your thyroid's ability to take in thyroid hormone. Seitan is made from wheat so it is gluten which also affects the gut and the thyroid. Safest thing for me is lentils.
@@teachertrx1204 I am a 77 yr old woman who has soy milk in my daily tea - about 1 qt of soy milk every day - plus I have lots of tofu; I love miso, tempeh, natto. Just about all my friends steer clear of all soy. Interestingly, pretty well all my women friends are on thyroid meds, have been for years & plan to be on them all their lives. My thyroid remains normal - never any thyroid problems. Go figure.
❤❤❤ My newest favorite, Super versatile, yet not Whole food, is TVP 330 cal, 50 g protein, 32 g carbs, 1 g of fat. When prepared properly it has almost no flavor of its own. I can use it on a full spectrum of flavor profiles because it absorbs what ever flavor you give it, like an oatmeal with dates, vanilla and cinnamon to a spicy "sausage" grounds for chili, spaghetti or lasagna.
Yup, we love it too. We try to limit use though as the methods to process it introduce some questionable ingredients. It's been debated many times if it's harmful enough to avoid, but.... meh, we have it from time to time.
@@PlantBasedBistro Would love to hear more on the questionable ingredients the process has in making TVP. i'm still not sure how much I should be consuming it. A video on this would be awesome! also do you still use methylcellulose or do you avoid that altogether now?
Thanks so much for this video. I’ve been eating a lot of tofu lately and was wondering if I was getting the most protein possible in one meal. I have watched your seitan video and bought all the ingredients, but haven’t gotten the courage to try it yet. After watching this video, I decided to try Black Beans first. I just watched your burrito video and will start with that recipe. Many thanks to you and your partner for creating these videos. Very enjoyable and easy to watch.
In reality, you really likely only need 50-60 grams of protein a day, so, you can easily get that. Also keep in mind everything has a little protein in it, so it's really simple to get 50-60g a day.
I have trouble finding it in Virginia grocery stores. Only reliable source is MOM's, a super pricey organic market. Each little block is $4-8. Not a bargain in my book.
Natto is fermented soybeans. Japanese doctors say it is the healthiest food. It is soy, so it is high protein. 17.7 grams of protein in 100 grams of natto. It is good for the microbiome. It also is one of the few plant-based sources of vitamin K2. You can get it at Asian grocery stores.
Great video - all I would point out is that I do combinations a lot - for example my salads consist of green peas, a tablespoon or so of hummus, some kind of vinegar or citrus and one other bean or some bean salad plus all the vegetables I can find to chop up. Fiber is one of my most important nutrients and beans help that immensely. I watch my fat intake but do try to get some healthy fats in at breakfast time (like peanut butter) plus the hummus in my daily salad -- it helps move stuff along.
Seitan is so easy to make!! I add a can of Northern White Beans kneaded well into the dough. It helps bulk it out *and* adds more protein, B vitamins, and iron. 💪 (I love beans...)
Just discovered your channel. You’re a cute couple with great rapport. Thanks for the analysis. Very helpful and insightful. I’ve subscribed and look forward to future posts.
Grew up in Mexico, but live in Europe. Pinto beans are my number one favorite bean but it's way harder to get them here than black, kidney, white beans, lentils or chickpeas.
Soy products are my first choice. They have the best protein profile since they are a complete protein. I have a very small appetite and hate to volume eat. I struggle really hard just to get 50 grams of protein daily. I like to keep seitan chunks handy because they can really boost up your protein with just a small amount. I make my own and keep it on hand.
@@PlantBasedBistro Yes, I know that plants do have all the essential amino acids, it is just easier for someone who doesn't eat a lot to cheat by using more soy. Lol I am short and weigh 111lbs. Unfortunately, my calorie requirements are pretty low. I have been tracking on Cronometer lately and the days I use soy, the numbers look better. Lysine tends to be a problem, but by adding soy, it really bumps it up.
I really like seitan. Never tried tempeh. I buy A LOT of tofu. I use it in stews and so many other things. I cannot stand chickpeas! Not a fan of black beans, but I like great northern and butter beans. thank you for explaining all of this
Have you tried using peanut butter instead of tahini in humous. Really delicious and more satisfying than the traditional recipe. Yes more fat, protein and carbs but if the peanut butter is unadulterated, it's all good stuff.
100gr of Soy Curls has 35gr protein 20gr fiber 16gr fat I use them to make BBQ about 360 calories but this is DRY weight from the bag, no idea what it is hydrated
@@PlantBasedBistro agreed, but like everything fatty, thats what makes them taste so good I guess, fortunately I do not have to watch my fat intake like you do so I indulge in Soy Curl BBQ, had them last night in fact
Where did you get your 30g of fat amount? I read Power Foods by Dr Bernard and he suggested that as a guideline. I wondered if that's where you got it, or if there was another book I should look into.
Ours come in 15 ounce cans for beans. 1 lb blocks for tofu and 8 ounce blocks for tempeh. How small are you needing? We just refrigerate the unused portions and use them in a few days.
I'm pre-diabetic and got my A1c down to 5.8 from 6.2 in 6 months, going from eating processed vegan foods to mostly WFPB. I tried the low carb diet my doctor and nutritionist recommended for 2 weeks and was miserable. The portion size was ridiculous. I lost 5 pounds in 9 days which wasn't sustainable since I weighed 103. I'm hoping eating WFPB will continue to lower my A1c so I don't have to go back to the low carb diet. I do cook alot of soy curls which is processed
Soy curls are considered a whole food though, as it's the whole soy bean. Those results are great though! I try not to get caught up on "processed", as that's just a label. Technically everything we eat is processed, from a certain perspective! I just try to use as close to the whole food as possible. Soy curls fit that criteria. Not to be confused with textured vegetable protein, which, is not the whole beans. We still use that too, though in moderation.
It's good, but not in our top five is all! It's more of a carb really than a protein at 14.1g protein and 57.2 grams of carbs for 100g dry along with 368 calories. That's more than I would eat as a serving. Usually about half that is a serving of quinoa bringing it to 7g of protein and 184 calories in a serving. As I said, we love it, but it's just not a top five.
Our kid is a celiac so we have never tried seitan. I dont like the vegan meats, we dont eat a lot of prepared foods so they didnt hold a lot of interest. We go with red lentils, chickpeas, kidney beans, nuts and grains like amaranth. We try to eat plant based at least 3x a week and vegetarian the rest.
I eat a lot of tofu crumbles everyday. I take 5pkg of tofu which I have Frozen for at least 3 days and then thawed in fridge for a few days, squeeze them out with some rubber gloves as best I can. Then I just crumble them on a jelly roll pan with NO oil or parchment paper. Put them in a 375 ° oven and every 30 minutes stir them. It takes about 90 minutes to do the five packages and then I put it into a gallon bag in the freezer. I keep a small container of it in my refrigerator so that I can put it in to my food the last 4 minutes that I heat it up. It gives me the chewy texture of hamburger
@PlantBasedBistro I have put spices on it before and I don't think it really makes a difference. Whatever food I put it into it picks up that flavor of the food
I am in my kitchen cooking a batch of black bean soup (first try), and this video popped up. I use tempeh often (it is very easy to make single portions), but I am trying to use tofu more often. I often fall back to commercial black bean patties or Gardein chick'n or be'f. They have reasonable ingredient lists.
@@PlantBasedBistro Looking forward to them. Cost might be my biggest issue. Often these products are $9 for a 12 oz pack. There is also a lot of plastic packaging used. It would be especially great if I could make up a batch and freeze off portions.
By percentage? It's all measured for 100 grams. So the lowest carb count would be the lowest percentage too. Also, this is just 5 of the dozens of protein sources. These happen to be our most used top five. There's really no reason to worry about carbs anyway, the carbs in these foods are exactly what your body needs for energy.
Having to avoid seitan due to the gluten is cruddy. I lost a big protein source years ago. I have to correct the air comment. The difference between tempeh and tofu is that tempeh is whole soy beans, while tofu is (like you said) like "cheese"...meaning carbs and fiber are removed. If someone is watching carbs, tofu is a better option than tempeh. If someone wants even more fiber and protein that is utilizable due to fermentation, then tempeh is a better choice.
You only have to avoid gluten if you are one of the small part of the population that is sensitive or celiac. You didn’t say if you are or not so... just sayin'. There's a ton of hate toward gluten for no good reason unless... as I said above.
Here you go 30 oz =1 g= 1 cc= 1ml SO for example to find hoe many ml is in an 8 oz cup ofcofee do this 30oz × 8oz= 240 m. 500 ml= .50 L. So 500 ml × 2= 1L= 1 Qt. However technically a LIter is a little less than a Qt. Ex-C.N.A here. Oh and btw 98.6° F [which is body temperature]= 37° C(elsius). Pounds to Kilograms= 2.2 Kg to 1 lb. So multiple lbs number by 2.2.
You are buying canned beans. As you mentioned, dried beans are cheaper and not that hard to prepare. As an added bonus, you control exactly how much salt is added.
I’m surprised lentils are not on your list. While I love black beans!: I have read in numerous sources that lentils have more protein per 100 g. Any thoughts?
Seitan. It's a meat substitute that anyone can make using gluten. Many people have made it for hundreds of years. ruclips.net/video/hswegIKZRyU/видео.htmlsi=hVnp9Bos9QGJB4kg
if you eat 2 kilos of white potatoes, how much protein do you think you'll get? answer: more than enough. no need to eat high protein foods. there's more than adequate protein in oats, potatoes, rice, and other starchy foods. just as dr mcdougall always said.
@@PlantBasedBistro You can live on anything with calories, That doesn't mean you will thrive or even be healthy. Missing nutrients will cause disease, for example scurvy and rickets. also protein for humans must contain all the essential amino acids needed to build and repair tissues, for hormone production, for a healthy immune system, transport of many nutrients. You would have a hard time eating enough potatoes to sustain good health. Also hard on your pancreas to produce so much insulin to process all the carbs. Human's digestive systems didn't evolve on a single food. We are omnivores but I have nothing against a vegetarian diet if it's done right. It just takes a bit of education if you want to be healthy.
@@lauraschwartz1077 I said can, didn't say you should. But, potatoes actually do have most everything needed to survive. But, just for fun, I looked it up in Cronometer and, it actually does contain most all the nutrients you need. Even the amino acids, just like most all plant foods do. Our bodies are made to consume carbs, so that's not something to worry about. Also, as I said.... not advice to do it, but it is possible.
Seitan is not to be dissed. Asian cuisine has incorporated it for possibly over 1,000 years as a protein source, WAY before the west "discovered" it. Also on the bean front- cooked beans will vary in protein due to the species of the bean and the water content after they have been cooked. I am wary about highlighting protein content as a primary concern because there is a significant school of thought that protein has been artificially inflated in western discourse. But I also do understand that there are blood sugar concerns as well, for those who must take that into account. The science is evolving. But it almost universally points towards a plant-based diet as a tool in mitigating diabetes, whether it is type one or type two.
Lentils are my favorite protein powerhouse. so versatile and so good in a rice bowl, top it with pumpkin seeds and you got a whole busload of protein
I totally agree! We just don't use them as much as the others.
You forgot to mention they are very inexpensive, can be grown in drought-prone regions and do not require extensive watering, are easy and fast to cook, and produce far lower greenhouse gases than animal protein.
Fun fact, Canada produces the most lentils in the world (34% of the world’s total output).
Lentils for the win!
My problem is that my husband hates lentils, no matter how they're cooked. And we've been plant based for 10 years. I've cooked a lot of lentils.
@@BettyHorn sorry to hear that. I used to not appreciate them either, but have grown to like them now.
@PlantBasedBistro I love them! I guess we're a part-member lentil family! Lol!
I’m huge into green peas! I keep a big frozen bag in my freezer, steam them up and add them to all of my salads. 8 g of protein per cup. They are delicious with a balsamic vinaigrette.
Sounds great!
Same here
I truly love your videos. I learn so much from you two. I am fairly new to this lifestyle, and I’m 73. Proves you CAN teach an old dog new tricks. Thank you so much for all that you do.
You are very welcome! Glad we can help!
I love you two!! Just started this life style and your great to learn from ❤
@kimspear8177 thank you we appreciate that!
Love the change. I noticed you using alot of paper towels. Did you know they make bamboo towels that can be washed up to 50 times. They work great. Availability through Amazon. Called home and kitchen. 😊
We are truly so lucky to live in a time of such joyfully delicious plant-based proteins 🤩💖
True! To be fair though, all those on our list have been around for hundreds of years!
@@PlantBasedBistrofair! I remember when people would look at you like a weirdo for shopping at Asian grocery stores and health food stores for tempeh, and now I can rely on several mid-size chain grocery stores to come through 😊
Oh, from that perspective, yes! Absolutely!
Haven't plants been around longer than us? 😀
I'm not completely plant based, but I love this video for the info. I want versatility in my diet, lol!
Excellent video again, folks! Thanks for continuing to educate those who think it's all smoke & mirrors.
Thank you for an informative and detailed video guys.
You are very welcome. Thanks for watching!
Bravo! I love this type of video, which is super helpful for newbies like me. I'd like to see more videos like this, perhaps on starchy veg, fruits, and other basics. Love your non-starchy veg video too!
Working on it, thank you!
Lentils. I add them to soups, meatless loaf, shepherd's pie, arepas, empanadas, stewed on a bed of rice or mashed potatoes, lentil Bolognese. And quinoa
Thank you for going through all the nutritional evidence and encouraging me to eat more black beans
Of course! Happy to help.
This is my first time watching your channel I'm trying to make healthy changes. thank you so much from the bottom of my heart.❤ teaching me more about protein and healthy eating. Please keep the videos coming ❣️
You are welcome... funny thing about protein, it's greatly over exaggerated how much you need. I aim for 70-75 g a day. Which is all I need as a 200 lb man.
If you are hypothyroid like me, you need to avoid soy because it is goitrogenic meaning it affects your thyroid's ability to take in thyroid hormone. Seitan is made from wheat so it is gluten which also affects the gut and the thyroid. Safest thing for me is lentils.
Fair enough.
@@teachertrx1204 I am a 77 yr old woman who has soy milk in my daily tea - about 1 qt of soy milk every day - plus I have lots of tofu; I love miso, tempeh, natto. Just about all my friends steer clear of all soy. Interestingly, pretty well all my women friends are on thyroid meds, have been for years & plan to be on them all their lives. My thyroid remains normal - never any thyroid problems. Go figure.
You guys are amazing. Keep it interesting all along. I’m going nuts 😊
Glad you like the show!
Yummy black beans I love using black beans and chickpeas. I also love, love mushrooms
❤❤❤ My newest favorite, Super versatile, yet not Whole food, is TVP 330 cal, 50 g protein, 32 g carbs, 1 g of fat. When prepared properly it has almost no flavor of its own. I can use it on a full spectrum of flavor profiles because it absorbs what ever flavor you give it, like an oatmeal with dates, vanilla and cinnamon to a spicy "sausage" grounds for chili, spaghetti or lasagna.
Yup, we love it too. We try to limit use though as the methods to process it introduce some questionable ingredients. It's been debated many times if it's harmful enough to avoid, but.... meh, we have it from time to time.
@@PlantBasedBistro Would love to hear more on the questionable ingredients the process has in making TVP. i'm still not sure how much I should be consuming it. A video on this would be awesome! also do you still use methylcellulose or do you avoid that altogether now?
Isolated soy protein is the questionable ingredient. Check out John McDougal talk about it.
Hexane is used to make TVP and some claim it gets into the final product.
Methylcellulose is used, but in moderation. We're really going for a LOT more whole foods.
Seitan is my go-to for a bunch of protein in a hurry because it freezes and defrosts so well and tastes A++
Yup, we love it too.
Great post! Thanks for the extra effort on the fiber content!
This was really interesting & you’re nice to watch.
Well, thank you! We appreciate that. Glad you liked it.
Thanks so much for this video. I’ve been eating a lot of tofu lately and was wondering if I was getting the most protein possible in one meal. I have watched your seitan video and bought all the ingredients, but haven’t gotten the courage to try it yet. After watching this video, I decided to try Black Beans first. I just watched your burrito video and will start with that recipe. Many thanks to you and your partner for creating these videos. Very enjoyable and easy to watch.
In reality, you really likely only need 50-60 grams of protein a day, so, you can easily get that. Also keep in mind everything has a little protein in it, so it's really simple to get 50-60g a day.
@ thanks, I appreciate the extra info!!
Tempeh is not just a good source of protein, but it's a bargain price wise, and because it's shrink wrapped, freezes really well.
Very true!
I have trouble finding it in Virginia grocery stores. Only reliable source is MOM's, a super pricey organic market. Each little block is $4-8. Not a bargain in my book.
@@cltinturkey Here's its regularly 3.99
Im loving tempeh recently, crumbled up it makes a fab sausage crumble substitute ❤
Absolutely, add a little fennel and garlic and it's a great sub!
Would love to see what yall eat in a week🤗
Working on a what I eat in a day video...
Appreciate you guys so much! Thank you!
Nice to be appreciated!! Thank you.
Natto is fermented soybeans. Japanese doctors say it is the healthiest food. It is soy, so it is high protein. 17.7 grams of protein in 100 grams of natto. It is good for the microbiome. It also is one of the few plant-based sources of vitamin K2. You can get it at Asian grocery stores.
Yup, haven't tried it yet.
Chickpeas have such a great flavor on their own! I love to use them in so many recipes. My partner loves when i make chickpea tacos.
I love chickpeas too!
Great video - all I would point out is that I do combinations a lot - for example my salads consist of green peas, a tablespoon or so of hummus, some kind of vinegar or citrus and one other bean or some bean salad plus all the vegetables I can find to chop up. Fiber is one of my most important nutrients and beans help that immensely. I watch my fat intake but do try to get some healthy fats in at breakfast time (like peanut butter) plus the hummus in my daily salad -- it helps move stuff along.
Seitan is so easy to make!! I add a can of Northern White Beans kneaded well into the dough. It helps bulk it out *and* adds more protein, B vitamins, and iron. 💪 (I love beans...)
We have many videos on how to make it 👍
I am a bean freak here, and am learning how to make seitan. Any tips on how to knead beans into your seitan? I would love this. 🙌🏻
@norakaszuba food processor.
@@norakaszuba I used a fork and then hand-kneaded everything.
@ Thank you! This also gives you more seitan and extends the recipe. I appreciate your response!
Damn no lentils! What an upset lol. I love lentils, so nutritious too
Oh they are great! We just use the others more!
Thank you. Very informative !
Glad you liked it!
Fabulous Information.
Happy to help.
For lunch I have the Nasoya super firm tofu on Ezekiel bread with peanut butter and sugar free preserves. Around 34 grams of protein
That's great but the fat is too much for me.
Just discovered your channel. You’re a cute couple with great rapport. Thanks for the analysis. Very helpful and insightful. I’ve subscribed and look forward to future posts.
Thank you and welcome!
A nice list for us newbies would be nice
This is a list... what did you have in mind?
great video guys. thank-you
You're welcome!
Grew up in Mexico, but live in Europe. Pinto beans are my number one favorite bean but it's way harder to get them here than black, kidney, white beans, lentils or chickpeas.
Hmm, very common here.
Soy products are my first choice. They have the best protein profile since they are a complete protein. I have a very small appetite and hate to volume eat. I struggle really hard just to get 50 grams of protein daily. I like to keep seitan chunks handy because they can really boost up your protein with just a small amount. I make my own and keep it on hand.
They have shown all protein is complete protein. But I agree about soy.
@@PlantBasedBistro Yes, I know that plants do have all the essential amino acids, it is just easier for someone who doesn't eat a lot to cheat by using more soy. Lol I am short and weigh 111lbs. Unfortunately, my calorie requirements are pretty low. I have been tracking on Cronometer lately and the days I use soy, the numbers look better. Lysine tends to be a problem, but by adding soy, it really bumps it up.
Oh, fair enough!
Love you guys!!!❤
Thanks so much!
Most store-bought tempeh is pasteurized, so it likely won't contain probiotics.
Good point, hadn't considered that.
I really like seitan. Never tried tempeh. I buy A LOT of tofu. I use it in stews and so many other things. I cannot stand chickpeas! Not a fan of black beans, but I like great northern and butter beans. thank you for explaining all of this
Does that t shirt say "I just wet my plants"? I need one! Oh, good list, too.
It does! You can get one here: a.co/d/bs57zgM
Yea! Chick Peas. Love them.
U guys Rock
Thanks! Glad you liked it.
Have you tried using peanut butter instead of tahini in humous. Really delicious and more satisfying than the traditional recipe. Yes more fat, protein and carbs but if the peanut butter is unadulterated, it's all good stuff.
You can but I am trying for less fat so... we have used PBFit, the powdered peanut butter and that was good too.
@@rhettharrison3291 then you have a kind of satay sauce.
100gr of Soy Curls has 35gr protein 20gr fiber 16gr fat I use them to make BBQ about 360 calories but this is DRY weight from the bag, no idea what it is hydrated
Yup. Another good one but that is a lot of fat imo so it didn’t make the list.
What a kitchen heavyweight soy curls are!
@@PlantBasedBistro agreed, but like everything fatty, thats what makes them taste so good I guess, fortunately I do not have to watch my fat intake like you do so I indulge in Soy Curl BBQ, had them last night in fact
Everyone has to watch their fat intake--at least not overdo it with fat. But I know what you mean 😉
@@PlantBasedBistro Soy curls should be identical to tempeh (in terms of protein:fat) as they are both the whole soy bean.
How about quinoa?
I ask because they always talk about it being
a complete protein profile food.
Sure, it's great. It just wasn't in our top 5. It's probably the highest protein grain though!
@@PlantBasedBistro
I gathered that
we only have quinoa occasionally
as it is an alternative to rice
Where did you get your 30g of fat amount? I read Power Foods by Dr Bernard and he suggested that as a guideline. I wondered if that's where you got it, or if there was another book I should look into.
Yup, Dr Barnard!
@PlantBasedBistro Thanks!
I wish some of these products came in smaller packaging / cans like black beans where I live!
Ours come in 15 ounce cans for beans. 1 lb blocks for tofu and 8 ounce blocks for tempeh. How small are you needing? We just refrigerate the unused portions and use them in a few days.
I would like to see how to cook tempeh
We have a couple videos but can certainly work on more.
I'm pre-diabetic and got my A1c down to 5.8 from 6.2 in 6 months, going from eating processed vegan foods to mostly WFPB. I tried the low carb diet my doctor and nutritionist recommended for 2 weeks and was miserable. The portion size was ridiculous. I lost 5 pounds in 9 days which wasn't sustainable since I weighed 103.
I'm hoping eating WFPB will continue to lower my A1c so I don't have to go back to the low carb diet.
I do cook alot of soy curls which is processed
Soy curls are considered a whole food though, as it's the whole soy bean. Those results are great though! I try not to get caught up on "processed", as that's just a label. Technically everything we eat is processed, from a certain perspective! I just try to use as close to the whole food as possible. Soy curls fit that criteria. Not to be confused with textured vegetable protein, which, is not the whole beans. We still use that too, though in moderation.
Thank you for your reply. I didn't know it was considered whole food. I feel better knowing that.
What about quinoa?
It's good, but not in our top five is all! It's more of a carb really than a protein at 14.1g protein and 57.2 grams of carbs for 100g dry along with 368 calories. That's more than I would eat as a serving. Usually about half that is a serving of quinoa bringing it to 7g of protein and 184 calories in a serving. As I said, we love it, but it's just not a top five.
I can only eat so many beans before things get too windy and loose down below
That is your gut adjusting to plant based food. It should resolve itself in a couple of weeks. Or, the beans are not properly cooked!
Our kid is a celiac so we have never tried seitan.
I dont like the vegan meats, we dont eat a lot of prepared foods so they didnt hold a lot of interest. We go with red lentils, chickpeas, kidney beans, nuts and grains like amaranth.
We try to eat plant based at least 3x a week and vegetarian the rest.
I have no issues eating seitan.. Its plant based.
Some prefer to be less processed is all. We eat seitan too.
I eat a lot of tofu crumbles everyday. I take 5pkg of tofu which I have Frozen for at least 3 days and then thawed in fridge for a few days, squeeze them out with some rubber gloves as best I can. Then I just crumble them on a jelly roll pan with NO oil or parchment paper. Put them in a 375 ° oven and every 30 minutes stir them. It takes about 90 minutes to do the five packages and then I put it into a gallon bag in the freezer. I keep a small container of it in my refrigerator so that I can put it in to my food the last 4 minutes that I heat it up. It gives me the chewy texture of hamburger
You might like this video then: ruclips.net/video/YYZFZuSvn1A/видео.htmlsi=wZH2GuipcAvxSRqN
@PlantBasedBistro thank you I will take a look at it
@PlantBasedBistro I have put spices on it before and I don't think it really makes a difference. Whatever food I put it into it picks up that flavor of the food
It does depend what you put it in certainly.
I am in my kitchen cooking a batch of black bean soup (first try), and this video popped up. I use tempeh often (it is very easy to make single portions), but I am trying to use tofu more often. I often fall back to commercial black bean patties or Gardein chick'n or be'f. They have reasonable ingredient lists.
We are coming up with recipes to make your own so you don't have all the extras, fat and sodium of store bought.
@@PlantBasedBistro Looking forward to them. Cost might be my biggest issue. Often these products are $9 for a 12 oz pack. There is also a lot of plastic packaging used. It would be especially great if I could make up a batch and freeze off portions.
The one with the lowest carbs by percentage?
By percentage? It's all measured for 100 grams. So the lowest carb count would be the lowest percentage too. Also, this is just 5 of the dozens of protein sources. These happen to be our most used top five. There's really no reason to worry about carbs anyway, the carbs in these foods are exactly what your body needs for energy.
Having to avoid seitan due to the gluten is cruddy. I lost a big protein source years ago. I have to correct the air comment. The difference between tempeh and tofu is that tempeh is whole soy beans, while tofu is (like you said) like "cheese"...meaning carbs and fiber are removed. If someone is watching carbs, tofu is a better option than tempeh. If someone wants even more fiber and protein that is utilizable due to fermentation, then tempeh is a better choice.
You only have to avoid gluten if you are one of the small part of the population that is sensitive or celiac. You didn’t say if you are or not so... just sayin'. There's a ton of hate toward gluten for no good reason unless... as I said above.
@@PlantBasedBistro My dad is a Celiac and yes, I have a REAL problem with it.
Sorry to hear that.
Type 1 or 2?
2
Or and we make lentils into burgers, falafels and our own hot dogs. You can find recipes on yt or figure it out like we did
Yeah we have a lentil burger recipe! They just didn’t make the list is all, probably number 6 though!
Here you go 30 oz =1 g= 1 cc= 1ml
SO for example to find hoe many ml is in an 8 oz cup ofcofee do this 30oz × 8oz= 240 m.
500 ml= .50 L. So 500 ml × 2= 1L= 1 Qt. However technically a LIter is a little less than a Qt.
Ex-C.N.A here.
Oh and btw 98.6° F [which is body temperature]= 37° C(elsius).
Pounds to Kilograms= 2.2 Kg to 1 lb. So multiple lbs number by 2.2.
30 oz does not equal a gram.... you lost me there!
You are buying canned beans. As you mentioned, dried beans are cheaper and not that hard to prepare. As an added bonus, you control exactly how much salt is added.
We use both actually. Depends on the day!
Why isn't seitan considered whole food plant based?
Because it's not a whole food. It's made from wheat but the carbohydrates and starches are removed, leaving only the gluten.
I'm having homemade Hummus this am
Love me some hummus!
I’m surprised lentils are not on your list. While I love black beans!: I have read in numerous sources that lentils have more protein per 100 g. Any thoughts?
This is our favorites list. Lentils are great, we just use the others on the list more.
@ thanks! ❤️ I’m a new subscriber!
What is saytan?? I’m sure spelling is wrong. What is it?
Seitan. It's a meat substitute that anyone can make using gluten. Many people have made it for hundreds of years. ruclips.net/video/hswegIKZRyU/видео.htmlsi=hVnp9Bos9QGJB4kg
I'm sorry but a block of tofu is not meant for sharing 😂😂😂
lol, actually.... a serving size is like 1/4 the block! Ours are 1 lb blocks so that is a LOT of tofu.
I buy no salt beans and vegetables
I like peas.
Me too.
I am allergic to wheat and soy..........makes eating plant based hard. I am also allergic to nuts, eggs, berries, and many spices
I am sorry to hear that. Yes, it would be difficult. Beans, grains other than wheat, non starchy veg, those are fine options.
if you eat 2 kilos of white potatoes, how much protein do you think you'll get? answer: more than enough. no need to eat high protein foods. there's more than adequate protein in oats, potatoes, rice, and other starchy foods. just as dr mcdougall always said.
Yup! You CAN actually live on potatoes. 2 KG is 1860 calories, 50g protein and 2.6g fat.
@@PlantBasedBistro You can live on anything with calories, That doesn't mean you will thrive or even be healthy. Missing nutrients will cause disease, for example scurvy and rickets. also protein for humans must contain all the essential amino acids needed to build and repair tissues, for hormone production, for a healthy immune system, transport of many nutrients. You would have a hard time eating enough potatoes to sustain good health. Also hard on your pancreas to produce so much insulin to process all the carbs. Human's digestive systems didn't evolve on a single food. We are omnivores but I have nothing against a vegetarian diet if it's done right. It just takes a bit of education if you want to be healthy.
@@lauraschwartz1077 I said can, didn't say you should. But, potatoes actually do have most everything needed to survive. But, just for fun, I looked it up in Cronometer and, it actually does contain most all the nutrients you need. Even the amino acids, just like most all plant foods do. Our bodies are made to consume carbs, so that's not something to worry about. Also, as I said.... not advice to do it, but it is possible.
not from US, WHATS no 1??? thx.
We said it.... black beans 👍
Seitan is not to be dissed. Asian cuisine has incorporated it for possibly over 1,000 years as a protein source, WAY before the west "discovered" it.
Also on the bean front- cooked beans will vary in protein due to the species of the bean and the water content after they have been cooked. I am wary about highlighting protein content as a primary concern because there is a significant school of thought that protein has been artificially inflated in western discourse. But I also do understand that there are blood sugar concerns as well, for those who must take that into account. The science is evolving. But it almost universally points towards a plant-based diet as a tool in mitigating diabetes, whether it is type one or type two.
Oh I agree. In trying to avoid processed food... that one is staying!
What a great video ❤thanks!