Protein for the Plant-Based Permaculturalist
A Parade of Pulses
Whether plant-based eating (veganism) is the guiding force behind your diet, or you simply enjoy having plant-based dishes just because plants taste good, there is something to be gained from experimenting with plant foods. In particular, pulses are great for providing some substance and protein to plant-based meals. And, for those omnivores amongst us, this doesn’t mean meat doesn’t exist, but that’s not to say you can’t enjoy (or try) a bean burger or some other leguminous treat every now and again.
My wife Emma and I have been vegans for nearly a decade now. Luckily, we came to the practice with a penchant for beans and rice. I, being from Louisiana, grew up with a myriad of this particular combination. And, having lived in Central America for several years, Emma also developed a taste for it. A pot of beans, a pot of rice, and some fresh vegetables has long served us as an ample and nutritious meal. Sometimes the combo comes out as soup, sometimes the items are plated separately, or sometimes the beans may become more sauce-like to be doled out over the rice. We might use Cajun seasonings, Indian spices, Middle Eastern flavours, Mexican palettes, or even Italian herbs. The trio has served us well for many years and has amazingly provided us with plenty of variety.
However, of late, we’ve been experimenting more. We’ve been learning to branch out, converting our beans and peas into new creations, things that have opened our menu. It’s been especially satisfying as summer has kicked in, and the heat and humidity has become overbearing, an atmosphere in which a hot plate of beans and rice often doesn’t sound all that appealing. For those interested—and if you aren’t that’s fine, no need to continue reading—I’ve compiled some of the new (and old) ideas we’ve been kicking around this year.
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