3/15 Protein Panic
The other night I found a recipe in the Engine 2 book that I wanted to try. It was an incredibly simple meal of a baked sweet potato, a side of steamed greens with a cashew sauce and a roasted pepper. It felt like an austere meal fit for a monk or a practicing yogi. I was also attempting to finagle a way to love (read tolerate) steamed greens so smothering them in cashew and tamari felt like my best shot. What I hadn’t anticipated were the feelings that came up surrounding this meal that I found so interesting. As we were baking the potato and creating the cashew sauce I realized I was feeling panicky about the lack of protein coming to the table. Thoughts like, “where is the veggie burger or the faux ribs or the veggie dog were gnawing at me.”
That is when I realized that even as a vegan I still held on to the very American diet notion of needing a dedicated source of protein with every meal. Even though I am fully aware of the minimal amount of protein we actually require to build and sustain great health and that it exists in most of our veggies, the old myths still haunted me. I was roasting a pepper the size of my head and thinking at the same time….”What are we going to eat after this? No way will this meal of all veggies and a sweet potato be sufficiently satisfying. So, I acknowledged the feelings and kept going. We finished preparing, serving and photographing this vegtastic meal then sat down to enjoy it.
Earlier in that day I had read the following in the Engine 2, which I believe helped me move past the fear. That and the flavor, heft and amazingness of the meal. From the American Dietetic Association: “Plant sources of protein alone can provide adequate amounts of the essential and non-essential amino acids, assuming that dietary protein sources from plants are reasonably varied and that caloric intake is sufficient to meet energy needs. Whole grains, legumes, vegetables, seeds and nuts all contain essential and non-essential amino acids.”
Back to the meal. The naked potato was alarmingly sweet and so, so buttery. Two weeks ago I would have put a pat (or 3) of vegan butter on it. Since I refrained (per the E2 plan) I was able to really experience the flavor of this candy-like orange spud for the first time and it was out of this world. Same thing goes for the roasted pepper.
Photo By: S. Duquet
I literally roasted it, peeled the charred bits off, cut it and put it on the plate. No oil, no sea salt…a naked pepper in all of its sweet, smoky glory. I would have never considered consuming an entire roasted pepper for dinner but why not? The steamed greens with the cashew sauce was what really blew me away. Granted, this sauce could make a handful of dirt taste good but the lightly steamed mustard greens and kale became a craveable, addicting experience with the cashew sauce. I scarfed mine and then was eyeing Sandy’s plate like a circling vulture.
After finishing this meal of plant strong foods I felt like I had consumed a slice of the sun. I was energized, satiated and could actually feel the high vibration of these intense energy foods that I had just enjoyed. I have never experienced that from food but now that I have felt it once, I look forward to feeling it again and again. Food is our energy and our life. Eating things both vibrant in nutrients and color can provide all the protein we need while giving us unbelievable health and joy. I love that.
Roasted Bell Peppers, Baked Sweet Potatoes and Galloping Greens with Cashew Sauce
From the Engine 2 Diet
Ingredients
2 large sweet potatoes scrubbed and pricked with a fork
3 red, yellow or orange bell peppers halved and seeded ( I left mine whole to roast)
1 package or bunch fresh mustard greens, rinsed and coarsely chopped (we used a combo or mustard greens and the dreaded now beloved kale)
4 Tbsp water or orange juice (we used juice from one orange)
1/2 C home toasted cashews
1 Tbsp tamari
2 cloves garlic (I used two small cloves)
water for thinning the cashew sauce to desired consistency
Make It Happen
For Sweet Potatoes
Preheat oven to 450 degrees
Place potatoes in a casserole dish and bake for 45 minutes, until they indent easily with finger pressure. Set aside to cool. Slice in half and serve with the skins on. (Ours took much longer to cook and we did not let them cool before enjoying)
For Bell Peppers
If you don’t have a gas burner: De-seed the peppers and place cut side down on a baking sheet. Cook on the oven rack, above the potatoes for five minutes, until the skins begin to bubble and blacken. (they could also be cooked on a grill) Remove from the oven and allow to cool. Under running water, peel away the skins. Slice into 1 inch strips.
If you have a gas burner: Place the pepper directly on top of the burner, turn to high heat and turn pepper until it is completely blackened. This is best done with a long pair of tongs. immediately place under running cold water and peel the charred skin off. (This is the method I used, you think it will never be entirely blackened but it really will. Keep at it.)
For Galloping Greens with Cashew Sauce
Place coarsely chopped mustard greens (and kale) and juice in a large covered pot over medium heat. Cook the greens for 4-6 minutes, stirring occasionally, until wilted and tender. In a blender, mix the toasted cashews, tamari and garlic together adding small amounts of water as necessary until the mixture is the consistency of a smoothie. Spoon the cashew sauce over the cooked greens and enjoy.
Photo By: S. Duquet
This is the kind of food that you can love that will truly love you back.
Have a delicious day.
Tags: cashew tamari sauce, compassionate eating, dairy free, E2 Diet, Engine 2 Diet, going veg, kale with cashew sauce, plant based diet, produce, trying vegan, trying vegetarian, vegan, vegan brunch, vegan challenge, vegan entree, vegan experience, vegan recipe, vegan wannabe, vegetarian brunch, vegetarian recipe, vegetarian side dish, vegetarian transition
