Quote:
Originally Posted by Aoife
My recipes are on my laptop, so I'll have to dig them out another time. They weren't so much whole new dishes as already calculated numbers on "normal" foods like lasagna and burritos and stirfrys. I don't think I still have the recipes for more scratch-made stuff with tempeh or other more basic protein sources.
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That's the thing, is that so few recipe books actually list the nutritional info. The Moosewood books are an exception -- I have 2 and really like them, but the protein content per serving isn't as high as I would like. I guess I could tweak them, maybe stir in some unflavoured whey powder or brown rice powder into creamy dishes. I've had mixed success adding protein powder to things but I've found I can usually sub it when flour is called for as a thickener.
Boston lettuce makes good wraps for black bean burritos.
