asian comfort food
“How do you get your protein?” says everyone I’ve spoken to about veganism, ever. Yes, it’s repetitive and sometimes I have to find my happy place (translation: sparkly cave with unicorns) before I can calmly reply without cursing the popular media, western doctors and nutritionists across the globe that have brainwashed our culture into equating veganism with kwashiorkor syndrome. “Wait, what is that?” asks those same people. Oh, never heard of it? I respond coyly. Hmm, maybe that’s because it’s the name for severe protein deficiency and it’s never been documented in this country. Hooray! If you’re vegan or vegetarian you will survive after all! I don’t mean to sound cynical, and at one time I asked the same question to my sister when she first went vegan. Unfortunately, It’s the result of repeated whisperings that blow into our innocent ears from social media, parents, doctors, pretend doctors, and friends that over time harden into an accepted truth without personal investigation. It’s the same reason you think that milk is good for your bones, that cane sugar is better than high fructose corn syrup, that meat is the richest protein & B12 source on the planet, and that all soy is bad for you and will cause breast cancer. In a nutshell, you can thank the meat & dairy industries for brainwashing you, little by little, through clever advertising that we don’t even realize is affecting our opinions. So instead of marketing propaganda, let’s turn to plain old common sense.
Take a look at our fellow plant-based animal friends: elephants, giraffes, gorillas, bison, and hippos. These are some of the largest and strongest mammals on the planet, but they don’t look like they’re having any problems with protein intake do they?
And it just so happens that vegetables and grains are chock full of protein: spinach, broccoli, nuts, seeds, tofu, tempeh, lentils, oatmeal, whole grain breads, cacao, quinoa, seitan, beans, and artichokes to name a few! In fact, nearly all vegetables, grains, beans, seeds and nuts contain protein in them. Fruits, alcohol and sugars on the other hand, are low in protein so if you plan on being an alcoholic fruitarian, then yeah, you’ll risk becoming deficient in protein (and friends), but if you eat lots of vegetables and whole grains, nuts, beans, and seeds you’ll be a veggie-powered superhuman! So next time someone asks you where you get your protein, gently point out the literal vegan elephant in the room…
Now that you’re armed with confidence and gorilla strength about your protein intake, why not rub it in a little more and make a cozy, protein-filled soba noodle bowl in a coconut peanut broth! Peanut butter, chickpeas, broccoli and whole grain soba noodles are great sources of protein. This dish is perfect on a day like today – a freshly snowed, gray skied wintry heaven.
Veggie Soba Noodle Bowl with Coconut-Peanut Sauce
1 package soba noodles (I recommend Eden)
1 T refined coconut oil
1 small yellow onion or 4 scallions, thinly sliced
1 inch knob of ginger root, peeled
4 cloves garlic, minced
1 large carrot, peeled and thinly sliced
1 red pepper, thinly sliced
1 head of broccoli, chopped
1 T mirin
1 T tamari or shoyu
2 tsp brown rice vinegar
1 T maple syrup
1 can coconut milk
1/4 cup creamy unsweetened peanut butter or almond butter
1 aseptic package or can of garbanzo beans, drained and rinsed
Pinch of chili powder or cayenne pepper
Handful of fresh cilantro, chopped
Top with sriracha or favorite hot sauce (optional)
Cook soba noodles according to package directions in a large pot of salted, gently boiling water. Drain and rinse with cold water and set aside. In a deep saute pan, heat coconut oil on medium to high heat, and add onions or scallions. Cook for a few minutes, then add garlic and use a microplane grater to add ginger knob. Toss in broccoli, peppers, and carrot and continue to saute until veggies are bright and beginning to soften. Deglaze with mirin and use a wooden spoon to scrap up any pieces of food stuck to the bottom of the pan. Pour the coconut milk in and bring to a lively simmer, then reduce heat to low and add brown rice vinegar, tamari, maple syrup, peanut butter, chickpeas and chili powder. Simmer and stir occasionally until ingredients are well mixed and peanut butter has melted into the coconut broth. Remove from flame and toss mixture with soba noodles and cilantro. Drizzle with sriracha or hot sauce. Makes enough for 4 unicorns with shiny, flowing manes and rippling muscles from their protein fabulous vegan diets.