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Protein for the Plant-Based Permaculturalist
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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Scientist: The Food Crisis Will Have Humans Eating Maggots For Protein
SCIENTIST: THE FOOD CRISIS WILL HAVE HUMANS EATING MAGGOTS FOR PROTEIN
As an alternative to meat, one scientist has suggested that humans will acquire the habit of eating maggots in order to reach their protein intake requirements. “Maggot sausages” will be the “meat” of the future according to an Australian scientist, Dr. Louwrens Hoffman.
Food scientists at the University of Queensland in Brisbane, Australia are incorporating insects such as maggots and locusts into a range of specialty foods, including sausage, as well as formulating sustainable insect-based feeds for the livestock themselves. “Would you eat a commercial sausage made from maggots? What about other insect larvae and even whole insects like locusts? The biggest potential for sustainable protein production lies with insects and new plant sources,” said Dr. Hoffman.
Hoffman says that the meat industry is not sustainable, but people can start eating insects instead. “An overpopulated world is going to struggle to find enough protein unless people are willing to open their minds, and stomachs, to a much broader notion of food,” said Hoffman. The scientist says that conventional livestock production will soon be unable to meet global demand for meat. That means that other “fillers” and alternatives will be needed to supplement the food supply with sufficient protein sources, according to The New York Post.
“In other words, insect protein needs to be incorporated into existing food products as an ingredient,” he says. “One of my students has created a very tasty insect ice cream.” The Queensland Alliance for Agriculture and Food Innovation (QAAFI) team is focusing on disguising insects in pre-prepared foods, says Hoffman, as studies have shown Westerners shy away from eating whole insects.
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The Absolute Best Protein Sources When Society Ends As We Know It | Off The Grid News
The Absolute Best Protein Sources When Society Ends As We Know It | Off The Grid News.
Most survivalists strive to have an impressive array of stored food, ready for consumption when disaster strikes. This stored food often consists of freeze-dried meat, vegetables and meals (25-year shelf life), nitrogen-packed corn, rice and wheat (10-year shelf life), and canned goods (up to a five-year shelf life).
While it’s a good idea to have a stockpile of food, one of the main goals should be to have a sustainable supply of fresh food for carbohydrates, calories and fat. Even more important is a sustainable supply of protein-based foods. There are several options for survivalists and preppers, including vegan gardening, domesticated animals, and hunting and fishing.
Plant-Based Protein
Many Americans are vegans, and eat no meat or foods derived from animal products. In today’s society, it relatively easy to eat a vegan diet that provides the needed protein, vitamins and minerals, especially if supplements like vitamins are taken.
But during a large-scale crisis, sophisticated supplements for vegans won’t be available. Veganism may be a luxury only, especially in a world where people struggle to simply get enough to eat — period.
