Plant diet.

fuzzylop72

If you don't mind some processed food, seitan is great (i have it a lot). Also, pastas like lentil and black bean pasta (i get the pow pasta from ancient harvest) are also good sources of protein. There's lots of items that can get you to the 100-150g of protein mark, though. It depends on what you like.

kshama2001

savithny wrote: »

Mung beans are tiny and cook fast like lentils. You can mix them with rice and they cook in the same amount of time, but they increase the protein and fiber of the overall dish.
(Like this:https://turmericsaffron.blogspot.com/2010/06/rice-with-mung-beans-maash-polow.html)

I guess that is Persian? It's very similar to the Indian Kitchari. I found that Kitchari worked well with brown rice, as green mung beans do have a slightly longer cooking time than white rice.

My Kripalu recipe uses white basmati rice and gives the beans a 15-20 minute head start.

I can't find the recipe from my cookbook online - this is similar, but uses yellow mung dal beans, which are split and yellow, vs whole green mung beans. https://kripalu.org/resources/kripalu-recipe-nourishing-kitchari (if you don't have the individual spices and don't want to spring for them, just use curry powder.)

Green mung beans:

kshama2001

Mung/moong dal is not to be confused with chana dal, which is made from split chickpeas.



I use this as a base recipe: https://cooking.nytimes.com/recipes/1014366-chana-dal-new-delhi-style

Notes from when I was sharing the recipe with Mom:

I did half of the prep in this recipe. I stopped before doing the garlic, etc, because I tasted it at @ 50 minutes and it was really good as was. I used 3 C of water but probably 2 C would have been fine.

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I have the first serving over rice, then use leftovers to make something pancake-like. I'm not vegan, and add an egg. Not sure how it would hold together without it.

savithny

Yep! I googled for a recipe as an example - the one I make is from a very old cookbook from college. There's also a good one that just uses curry powder, as you said - but its NYT cooking and behind a paywall.

I use brown basmati for the whole mung beans as well.