Hello Bran Appetit readers!
This is Lynn from The Actors Diet (www.theactorsdiet.com). Our blog shows two actresses (one is also a nutritional health counselor) navigating the superficial world of Hollywood with health and positive body image in mind.
My husband is a vegetarian, so I’m constantly trying to make meals high in protein without having to resort to soy. Once every week or so, I boil a bag of dried beans with some kombu and skim the foam off the top to prevent gas.
Then I put the beans in leftover glass jars, freeze them, and defrost the night before I plan to use them. Or, I’ll just nuke them in the glass container, without the lid.
One of my favorite recipes for leftover chickpeas is mock-tuna. This can be made vegan by using Vegenaise, but I like how the greek yogurt adds even more protein.
• 1 ½ cups chick peas
• 2 TB greek yogurt (I use non fat)
• 1 tsp sweet pickle relish
• Squirt of yellow mustard
• Salt and Pepper to taste
• 1 sheet Nori seaweed, torn into pieces (optional, for a more fishy taste)
In a bowl, combine all ingredients except the seaweed and mash with a fork or potato masher (you can also use a food processor) until beans break down, but are still chunky. Tear up the Nori seaweed and fold it in. Serve with crackers, on crusty bread, or over a salad!
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