BEST VEGAN PROTEIN SOURCE

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.

+1 for silken tofu for chocolate pie, great way to sneak in protein to a dessert for #gainz

Hi tabes <3

we use cashews instead of parmesan when we make pesto, works out really nicely

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

Good shout Justine! I've put it on my TJ shipping list.

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.

i don't think it's fake but every mexican cookbook i've looked at is like we don't soak beans here
i 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

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.

Most people who talk about digestibility in health food communities aren't very qualified to have an opinion.

lol