95 – The Plant Protein Revolution Cookbook by Robin Robertson

In this sumptuous and authoritative cookbook full of delectable protein-packed recipes, best-selling vegan author Robin Robertson shatters the stubborn myth that it’s hard to get enough protein on a plant-based diet.

Robin serves up more than 85 fantastic recipes that deliver ample amounts of entirely plant-based protein, along with a host of other nutrients and a whole lot of big, bold, substantial flavors that anyone, vegan or not, can enjoy.

From snacks and appetizers like Roasted Smoky Chickpeas, in which tamari and chickpeas are the main protein sources, and Baked Tofu with Peanut Sauce, where peanuts and tofu deliver a big protein punch, through delicious soups, stews, salads, and sides, and on to dozens of robust main courses like Jambalaya Red Beans and Rice, Indonesian Noodles with Tempeh, and White Bean Cassoulet, The Plant Protein Revolution Cookbook packs loads of tasty nutrients onto every page. Chapters on plant-protein-rich breakfasts, sandwiches, and sweets and treats make this a book you can use all day, any day.

Whether you are a vegan wondering where your protein will come from or an omnivore who wants to eat meatless on occasion but needs to know you’re getting plenty of protein, this enticing book deliciously delivers all the recipes you need.

BUY THE BOOK: https://amzn.to/42nLLtO

Dustin Harder: dustinharder.com
IG: @thedustinharder

this is keep on cooking a podcast for people who love cookbooks and want to know more about the authors it’s also a great place to get a weekly dose of culinary inspiration to keep things pumping in the kitchen so grab a cookbook and keep on [Music] cooking I’m Dustin Harter and this is keep on cooking hello and welcome to keep on cooking the only podcast dedicated to plant-based cookbooks I’m your host Dustin Harter and it’s just me only me I’ve been buzzing around today I am finally back on my feet everybody and I am just like in the kitchen uh meal prep and recipe test and doing all the things that I haven’t been able to do for the last month uh or month and a half even because of recovery so I’m so excited I got a green smoothie by my side I got great a great big delicious Bowl ready for lunch with cauliflower and carrots and tofu and lettuce all the good things and then I just meal prepped oatmeal for all all sorts of things I’m just like so happy to be back up and running um but today I you know I’ve mentioned that I recently went through all of my cookbooks all 276 of them narrowed it down to 226 and in there I remember when I first got my little food and fitness journey about six years ago I ordered a bunch of different protein cookbooks and I remember being so disappointed because every single one of them none of them showed me the macros not one of them which when you are specifically on eating specific foods for Fitness purposes you’re looking at the protein now listen this is not a this is where you get your proteins from sort of episode with me being like okay here’s the answer to the protein question because if you’ve been at the vegan table long enough you know that question is ridiculous we get protein from all sorts of sources um but I’m not going to Deep dive into that this book will likely we’re going to get enlightened here but that’s not why I’m here I’m here to say if you are trying to I you get your protein but if you are trying to get you know an excessive amount I say excessive because when you’re on a certain fitness regimen like people get confused about protein because they think they need to eat so much because people tell them they have to eat so much and I still remember Jenna hamshaw was on a while ago and she’s a registered dietitian and I said people don’t have problems getting protein actually and she disagreed with me and I didn’t challenge it I said okay you know like you’re the guest whatever you say of course you know um because also it’s subjective to whatever clients she’s seeing but I kind of wanted to be like no in the general world most people are getting enough protein and and vegans are not getting there’s no protein deficiency going on however all that to say now that I’ve started this controversial topic by myself here all that to say if you are on a fitness journey and you are increasing your program your protein for the program you’re on for the fitness program you’re on it is very frustrating to get all these vegan protein books and not one of them is listing how many grams of protein are in the serving in the recipe so when I was going through my cookbooks um I found a couple of those protein ones that I dare not mention their name and I got rid of them I was like I’m done with these I’m not going to cover them I don’t want people to get these thinking you know if you are doing some sort of fitness program and you want to up your protein I don’t want you to get those because you if you’re getting a cookbook that says protein on it you shouldn’t have to plug that into my fitness pal is my personal viewpoint on this so as I’m picking the protein books up and looking through them um I then realized that uh of course there is one by miss Robin Robertson called the plant protein Revolution cookbook released in 2020 by the queen Robin Robertson now I’ve spoke of Robin Robertson on this podcast I’ve covered probably two or three of her books I think previously I know I did the mac and cheese book I did a slow cooker book I think I did another one by her and I got a whole stack by her so they’re G to come and if you’re like why isn’t she on there I have messaged her her and I are friendly we lovely but she is not interested in the public eye in being on the podcast so I take great joy in covering her cookbooks because she’s fabulous she’s smart she does the work she does the testing she’s got the history to back it up and she writes a damn good book so I love covering her books on this podcast so when I opened this book that I received as a review copy now four years ago um I was overjoyed to see that she includes the macros on every single recipe of course Queen Robertson does of course she does she’s not going to let us down so if you are looking for a book a vegan cookbook about vegan protein we’re going to dig in here and see what sorts of recipes are in here but I’m telling you right now it can’t go you can’t go wrong with Robin and she’s gonna point you in the direction here with protein options and she’s also going to give you the numbers baby what you’re really interested in is how many grams of protein I open it up right now to Noodle salad with edamame and sesame dressing this bad boy has 24 grams of protein per serving you see what I’m saying so she’s going to get you covered in here a little bit about Robin if you don’t know about her let me tell you of course you can go back and find those uh three previous epodes four previous three two epod I think it must be three I think it’s three three I think three all right so Robin Robertson has worked with food for more than 30 years as a restaurant Chef cooking teacher and food writer a longtime vegan Robin is the author of more than 25 cookbooks everybody uh including the best-selling vegan Planet Fresh from the vegan slow cooker one dish vegan 1,000 vegan recipes Quick Fix vegan and vegan mac and cheese Robin has written regular columns for veg news magazine and vegetarian times as well as feature articles for cooking light among others in addition to writing her own cookbook she has written the recipes for several well-known authors including the how not to die cookbook the how not to diet cookbook followup cookbooks to Dr Michael Gregor’s best-selling books Robin is active on social media including Facebook Twitter and Instagram and Pinterest or as RuPaul says Pinterest her website is www. robobin robertson. now that’s interesting because I know her um it doesn’t say what her Instagram handles are in here but last I checked it was food Without Borders and I don’t think she’s that active uh not to throw shade on this um Robin robertson. comom because I think it also used to be food without borders.com but it’s Robin robertson. comom so you can find out more about her there okay so let’s talk about protein power the pro plant protein Revolution cookbook supercharge your body with more than 85 delicious vegan recipes made with protein Rich plant-based ingredients here we go protein power whether you are new to a vegan or other meatless diet and are wondering where you will get your protein or if you have been eating a plant-based diet for years and want to up your protein game for better fitness and health this book delivers exactly what you need bestselling author Robin Robertson is at the Vanguard of the plant protein Revolution the exciting movement that has discovered just how much protein there is in plant-based foods from vegetables and fruits to nuts seeds grains and Beyond in these Pages Robin introduces you to all of the most powerful protein packed plant-based foods and serves up more than 85 thoroughly delectable recipes each one accompanied with complete nutritional data each one accompanied with complete nutrition nutritional data I’m just going to say it again that will give you all the protein you need any day of the week okay so let’s take a closer look in here uh so she’s got a great uh rundown in here of different proteins in different categories like beans and legumes and high protein plant foods like beans legumes soy Foods tofu Tempe edamam grains nut seeds nuts and Seed Butters many vegetables and fruits and nutritional yeast she goes through the grains in here she goes through all those she lists all those details on all those great things for you she even has a where she breaks down some of the protein content and all of them so you can really have a quick guide to how much protein how many grams of protein like for example it says edamame Sheldon cooked one cup 17 grams of protein uh artichoke one medium 3.4 grams of protein uh plant milks almond one cup two grams of protein so she really sort of gets into that which is lovely a little a little quick uh sort of uh guide for you there I’m going to take a sip of my green smoothie okay so that’s chapter one gives you an intro to all that good good stuff right there and uh chapter two starts out with appetizers and snacks hus Among Us at aame guacamole so there we’re punching up that guacamole with some edamame everything cheesy wheel sunflower crusted cashew cheddar [ __ ] two Bean nachos country style lentil Pate little lentil balls roasted Smoky chickpeas baked tofu peanut sauce sweet and spicy mut mixed nuts let’s check out this everything cheesy wheel babies are you into it o it looks so good yeah I love me a little homemade cheese wheel I really do it there’s just something great about it now this has per serving so how many servings do we have here so we’ve got six servings in this one serving is 90 calories you got four grams of protein in that we’re looking at cashews in this nutritionally yeast lemon juice miso paste onion powder garlic powder sea salt and then you’re coating it with everything bagel seasoning I’m not joking you I’m putting a little tab on this I’m going to make it it just looks easy and it looks delicious uh what else do we got in here let’s look at the baked tofu with peanut sauce shall we now I don’t you know she’s got the fagra on here let’s I I personally do not need fagra but for those of you that do she says this delectible spread is packed with flavor and protein plan to make it a day before serving to allow the flavor to intensify this recipe makes a lot about four cups but it freezes well it’s also fantastic to use on the Bon Me sandwiches on page 82 in place of the tofu well that’s a lovely multi-purpose use for this h fuagra on here looks like it’s got a base of mushrooms and lentils and walnuts that checks out um see I would just call it a lentil Walnut dip but you know if you’re into the The Fog ra that’s your thing you know also if I lik fuagra I’d probably call it fagra or fogra she’s calling it I should I should call it what it is faux gr is what she’s calling it in here 2B nachos I didn’t see that in the lineup did y’all hear me read those oh I want nachos now these look outstanding oh maybe I skipped over into the next I didn’t no we’re still good okay so baked tofu with peanut sauce uh this is your basic baked tofu you of peanut sauce to dip it with it looks so yummy and so easy and we’re getting about 18 grams of protein per serving in this so that’s lovely my friends okay chapter three is salad power okay so we got a Caesars a Cesar chef salad black bean taco salad Greek goddess nissis salad tuskin summer pasta salad noodle salad with edamame and sesame dressing plant power Buddha Bowls curried rice and quinoa salad chickp tuna salad and Rainbow salad with lemon Chia dressing she’s got a gorgeous uh photo on the cover on the uh chapter opener here very lovely I want to see what we’re making our Caesar salad dressing out of so we’re she’s doing a lot of cashew based in this um that’s all right that’s good girl okay wow this um this has per serving for two uh per serving sorry for one serving of salad if you do a big salad of this it’s got 54 gram of protein that’s awesome uh now that’s for a big salad if you do a smaller salad it’s going to be 28 grams of protein so you can make four servings out of this salad or um two servings out of it but even with the small one you’re getting 28 grams of protein at 410 calories I think that’s quite lovely a black bean taco salad uh well let’s see what else is in the Caesar salad oh she’s got got some um she’s got tofu in here she’s got store-bought vegan ham though she gives you a ham recipe in the book as well chickpea so she is this is like a protein power Caesar I got it Caesar chef salad chef salad that’s why it has all that those other goodies in it okay uh so this is fun lots of good bowls in here oh she’s got a recipe for tofu feta in here all about the tofu feta high in protein there as well tusin summer pasta salad so she says you can make this salad ahead of time just hold off on adding the dressing and fresh basil until you’re ready to serve the serving size will vary depending on whether you’re enjoying this as a side dish or a main dish so we’ve got pasta in here cook uh chickpeas archo carts roasted red bell peppers carrot Tomatoes arugula uh scallion olives and capers and basil with a balsamic based vinegar I am here for that Tuscan summer pasta salad love it now we’re back at that noodle salad with Ed and Ed edamame and sesame dressing I got to tell you I am obsessed with SOA noodle bowls that’s what’s in here right yeah it’s soba noodles in here and I just love me a soba noodle bowl I love it soba noodles mixed with a ton of vegetables like thinly shredded cabbage and thinly sliced bell peppers oh I’m here for it and this just looks divine it’s got soba noodles shell edamame tahini plant milk rice vineger tamari this is the dressing we’re getting into now lime juice flax seeds Sriracha Ginger a little a little dashed a little Pinch of Sugar uh ground black pepper and then in here she’s putting the Cabbage the carrots a little bit of cilantro uh scallion and then crushed peanuts on the top so I’m here for that I just I just go make yourself some crunchy vegetables mix it up with uh some Edom uh some SOA noodles and just pour some like peanut dressing or Sesame tahini dressing on it yum yum yum yum yum yum yum and let’s see what else we have here curried rice and Keen wab salad chickp tuna salad so old standby there she’s got that uh slathered on some whole wheat bread there so you can make yourself a chickp tuna salad sandwich rainbow salad with lemon Chia dress saying I love that so the dressing’s made out of almond butter lemon juice rice vinegar uh maple syrup chia seeds and you’re going to get 16 grams of protein here this makes uh not sure how many oh I think it’s just one so say this colorful main dish salad is a great way to use leftover grains warm up whatever you have on hand if you also roast the sweet potatoes ahead of time this salad can come together quickly for even more protein add some dice tofu yeah I’m into that chapter four is super sandwiches okay now I’m loving this because a sandwich is a really fun way to pack a lot of protein in because you got the bases you got like tofu and Tempe and stuff like that that you can make bases at lentils you know all those sorts of things so in this chapter we’ve got a Tempe avocado Reuben okay sloppy lentils and shrooms Satan and mushrooms uh Euros right Gyros Euros gyros gyros is it hero or is that way wrong now somebody tell me bean and beet Burgers plant power PL plant powered club sandwiches Satan cheese kit wow just words D Satan Satan cheese steaks tofu Bon M you can put that uh fogon sweet potato and Tempe burritos black and white bean quesadillas and tofu tacos with Sriracha lime SL la oh tofu tacos with cilantro lime Lao this Tempe avocado Ruben looks so easy it’s got the bread it’s got some vegan Mayo she specifically says soy Mayo in here which I’m guessing oh you can make it in the book so there’s a recipe for soy Mayo in here which I’m guessing is going to give you a higher protein content got the avocado in here brace Tempe that you’re going to make and some sauerkraut yes please 19 grams of protein on that sandwich sloppy lentils and shrooms now I feel with anything like if I make a barbecue jack fruit sandwich I want to put mushrooms in it for some texture if I make a sloppy joe I love that she’s adding the mushrooms into this for texture so good and let’s see what else we got Satan cheese steak she’s got an easy cheesy sauce in here that’s going to go on this Satan cheese steak sandwich plant-powered club sandwiches she’s got a great cashew Mayo you can also make in the book for that uh it’s going to have Dijon you’re going to have this on whole grain bread some spinach leaves little bit of the ham from the book or vegan ham from the store sliced tomatoes everything seasoning she likes it like I do her and I could cook together I love that everything seasoning put it on everything uh one ripe avocado and then uh the strips of Tempe bacon cooked yum yum oh and then we get to this tofu bom me and it just looks outstanding she says the bom me is hands down my favorite sandwich it’s hard to resist a Toasted Roll filled with crisp veggies hois and glazed tofu fragrant Sal spicy sriracha and creamy mayo and y’all she’s not wrong there was a place in New York David and I went to when we were working on that Broadway show together um was like because there was there’s not a lot of vegan food in Times Square it’s getting a little better every time we go but like man it was tough back then this was 2012 there was a place I think called little beet that was maybe like three four blocks their hours were always weird but there they had this vegan bom me on the menu that was out of this world it’s that there’s that pop a rice vinegar in a bom me for me that just like really makes it you know she’s saying the hois and glaze tofu in here yes that’s going to be outstanding too so I just I love I don’t make bom mes enough I think I need to get into my start feeling my bom me world here this is 23 grams of protein in this bom me sweet potato and Tempe burritos love a burrito and black and white bean quesadillas mixing those beans up because why not and honey those tofu tacos with Sriracha lime SLO that I mentioned earlier on here just look they just look so good it’s it’s for let’s see for four tortillas wow for if you want to eat four you’re going to get 19 grams of protein and it’s 420 calories that’s like 105 calories per Taco that’s kind of yummy and great okay chapter five stov top Simas and Skillets Moroccan lentil and chickpea soup black bean soup with Tempe bacon white bean soup with kale and sausage tofu Ramen bowls three bean chili tortilla soup with pinto beans and Tempe Brunswick stew jumbalaya red beans and rice African peanut stew and red beans with sweet potatoes spaghetti with lentil bnes sauce edamame fried rice and quinoa pasta and white beans with spinach Walnut pesto Indonesian noodles with Tempe and broccoli tofu stir fry with cashews gosh I just you know recorded another solo episode yesterday and it was that tofu cookery book if you listen to the episode but she goes over some stir fries in that and there’s just nothing better to me than some tofu and broccoli with like a nice stir fry salt I just love it it’s just so yummy so so many great things she even gives you a Harissa blend in here so there’s sort of all these little you’ll find throughout the book these little one-off tiny recipes that are really cute that you can use in different things um so I always appreciate that it’s almost like a little a little bonus black bean soup with Tempe bacon here for it I love a black bean soup so much y’all did you know um I thought all my years now in food I can’t I thought that the gas that you get from Beans was eliminated more when you use dried beans because you could soak them rinse them off and I thought that that helped eliminate the gas turns out it’s actually the canned beans because they’re sitting longer and they have I guess I was just amazed my colleague enlightened me and I was like that can’t be right I was like I swear it’s the other way around and I looked it up and I was like sure enough that’s right doesn’t matter for me either way I’m getting the Toots y’all but I love me some beans so I gotta take that Beano or that gasex hey TMI here by myself all by myself talking to you on the other end thank you for joining me today moving right along we got white bean soup with kale and sausage love that tofu Ramen bowls look so good I love ramen we’ve got this Ramen place around the corner I can’t remember the name of it they have one vegan option and it’s so good we’ve only gotten it one time but I was like this is everything I could swim in it but it was very hot hot very spicy David was like be careful because it was right after my surgery when we got it and I was like um three bean chili so high protein in this 21 grams of protein in a serving you’re getting those three beans in there you’ve got what kind of we got here and this is your basic chili recipe we got onion we got carrot we got red bell pepper I might not have normally put that in a chili but I’m here for it uh my mom used to put green pepper in her chilies my mom also puts green pepper in her lasagna which I if you’re probably screaming at me right now when I say that you’re like that is absolutely do not do that but I got to tell you it’s one of those things where you kind of grow up as a kid and now it’s like that flavor is so nostalgic to me that green pepper so I do it in my lasagna I know that’s crazy and to me that’s a classic lasagna nobody in my family is Italian though I swear there is some Italian and me but like nobody’s in in my family is Italian so basically we have just you know tore that recipe to shreds but I can’t help it now I want to put green pepper I want to sauté my peppers and onions and garlic and I want that to be like my base for my lasagna is that terrible I feel like I’m giving you guys a lot of reasons to scream at me on this particular episode and I’m just gonna say I’m okay with it I’m fine with it like I just you know I’m a man of a certain age now and I just need to be okay with you not liking everything I say I’m okay with not being liked essentially because your story is your story my story is my story I love me hey I guess yeah I do I do yeah I’m into me why not who you gotta be into yourself before anyone else is gonna be right so I I encourage you to also love yourself with all you got here all right moving on we got tortilla soup with pinto beans and Tempe brunwick stew she says the homie Southern stew is generally made with whatever proteins are at hand in this case it happens to be lentils and plant-based sausage but feel free to use another type of Bean or add Tempe or Satan instead or in addition to the sausage like most soups and stews this tastes even better the day after it’s made yes because I love a soup sits and and it sits in the fridge the the flavors get more intense they get more robust I just made a red lentil soup it’s actually on universal meals. org that’s where I sort of took the base from it today but I didn’t have everything that was on there but it’s from Spork Foods uh you know the sister Duo chefs they’ve been on the podcast before uh Spork Foods they’ve got the books vegan 101 Spork fed I believe they have a restaurant now called Sunshine something in La um but uh they’ve got this great red lentil soup that they did for Universal meals and I love it love it love it uh so I did a variation of it today I didn’t have the carrots uh that it called for or the red peppers so I had a jar of roasted red peppers so I sauteed a shallot roasted red red peppers and that was my base and I put the lentils in and did everything else it’s so yummy I can’t wait to eat it for lunch I’m going to do it she’s got jumala red beans and a rice in here African peanut stew with red beans and sweet potatoes spaghetti with lentil balles and edamame fried rice and quinoa now that what a great way to get a a protein pop in your fried rice well and she’s mixing quinoa and rice smart lady pasta and white beans with spinach Walnut pesto oh it looks so good gosh darn if I don’t want some pesto and pasta now I love skety just plain just plain plain skety with a little sauce a little pesto or a little marinara or just plain with some vegan parmesan just plain I also like that pasta al pasta wow spaghetti spaghetti it’s where it’s just the parsley and the garlic a little bit of cooking water and oil ago I don’t know I’m butchering all the names today but I love it and then some parm in there oh bab Indonesian noodles with Tempe this looks outstanding it’s a rice vermicelli uh noodle mix say she she says you can use cooked Ramen or cooked spaghetti bra Tempe we’re using peanut butter for the sauce here H it’s got that SoMo oque in it y’all you know that’s hard to find these days this has 31 grams of protein that’s great and it’s a 6 680 calories for a meal 3 31 gram of protein I I would Chow Down on those calories for that protein I’m here for it broccol tofu stir fry with cashew baby it looks so good I want me all of this stir fry all the time she says tofu broccoli and cashews provide a lots of protein and other nutrients in this delicious stir fry prepare the tofu ahead of time and the dish can be on the table in minutes instead of tofu you can make this with Tempe or Satan or simply add more and different vegetables serve over cooked rice or your favorite grain or tossed with noodles that is one of the things I love about a stir fry is that you can switch out the vegetables you can kind of do whatever you want with it you know you can have fun with it once you have a base that you work with and you do all the time you can just like kind of have a good old time making any kind of stir fry you want or like whatever’s left in the refrigerator you can use that to make your stir fry it’s quite lovely all right chapter six is called from the oven plant powered meatloaf easy peasy Mac and cheesy white bean couet super shepherd’s pie chili cheesy baked potatoes roasted cauliflower and potatoes with chickpeas and charala sauce I wonder what that is we’re GNA have to look it up major lasagna Black Bean Enchiladas and chickpea picata with mushrooms now let’s take a look at the super shepherd’s pie what are we putting in there to make oh see we got little um this is great we got little uh snippet little those side recipes we got a almost instant brown gravy and a white bean mashed potatoes uh super shepherd’s pie so this is getting super with what she says this cozy casserole features cooked lentils in place of the ground meat but you can also use Cho Satan Tempe or reconstituted TVP if you prefer textured vegetable protein y’all it is not my favorite thing I’ve I’ve worked with it a lot and there have been times that I like it but it’s it’s just not really for me but some people really dig it and it is great for I mean that’s why it’s called textured vegetable protein it’s a great resource of protein um I I have some on hand I’ll pop it into something every now and then but it’s not my go-to but for uh super shepherd’s pie it sounds great for shepherd’s pie I think that would be really yummy okay there was another oh that shamala sauce c h a r m o u l a I hope she says what it is ah right off the bat she says Chala sauce kind of a North African pesto is a delicious topping for tender roasted cauliflower and potatoes in this sheep pan supper and y’all it looks great it’s chickpeas cauliflower and potatoes and then this very thick like pesto on the side how yummy yummy yummy is that I’m here for it so lots of great sheet pan meals to sort of uh elevate your cooking very quickly on a week night which we’re here for we love that quick and easy now interestingly enough our breakfast section is at the back of the book so this is chapter 7even Breakfast of Champions she calls it it’s got a super frittata it’s got cookies for breakfast sausage and sweet potato hash potato and bacon breakfast burritos banana peanut butter overnight oats yes yes yes breakfast quinoa and mango and cash breakfast quinoa with mango and cashews cheesy mushroom scramble everything avocado toast with white beans and roasted tomatoes come on get at it Robin Robertson peanut butter and banana smoothie and almond butter French toast so um we’ve got here this uh breakfast quinoa and mango and mang with mango and cashews does anyone out there eat quinoa for breakfast there was a place that we did for the vegan roie in Boston called cocoa beat uh and I I I regretted it because the owners he went on camera and basically said my wife had cancer and we wanted to feed her nutritious food so we started juicing and we started creating all of these plant-based items for her and she started getting stronger and healthier here and I said oh well how are you now do you follow a plant plant-based B he’s like no I still love a steak he’s like after 5:00 I eat whatever I want he’s like but before that I’m plant-based and I was like I don’t want to be here I don’t want to do this that’s not that’s not my the message I’m trying to show on that I mean that’s his life and that’s fine but it amazes me when someone’s like we went vegan because of the health benefits and now we still eat a steak after 5:00 I’m like I don’t I don’t know what to say to you right now anyways he had for breakfast a you can go watch it you go watch that show it’s the Boston episode Drew who worked on the vegan RO with me and some of you might know uh he did the camera the editing all the good good good stuff um we just pretty much act like that’s our Lost episode we went to Boston and had lots of trouble filming we had lots of trouble getting restaurants to say Yes um I think Veggie Galaxy is there maybe and they weren’t available to film at that time but I was there with a show so like we had to do it in that window so we didn’t get like the restaurants I would have liked to have had during our time there and then it just kind of fell apart like we were filming and we got a ticket and like just all these crazy thing happened when we were filming um and we left not loving Boston I like Boston so for people listening I don’t hate on Boston but it was a just a difficult shoot for two people and I didn’t get to represent the vegan offerings in Boston the way I would have liked to I guess is what I’m saying because and now there’s so much more which is really cool um so maybe one day you never know maybe we’ll go back maybe um I’m no young gentleman anymore though that filming like that was made for a person of Youth because it was a lot of running around a lot of scheduling a lot of Madness but we filmed at this place cocoa beat now that I’ve aired their dirty laundry and um they had this quinoa breakfast bowl and I was like I don’t love that that’s weird but I had it and it delicious it was you know warm quinoa with some warm milk and maple syrup and berries and bananas and walnuts it was so yummy uh so I love in here that she’s got a breakfast quinoa bowl with mango and cashews again great protein option with that quinoa uh everything avocado toast I bet you she’s gonna be serving on that toast some everything seasoning let’s see here oh I might be wrong maybe oh yep everything seasoning mixes on the top so it’s got she says avocado toast has gained culinary cult status for a reason it’s delicious you’re right Miss Robertson now you can have your avocado toast and your plant protein too this recipe amps up the protein with calini beans sprouted whole grain bread and a Sprinkle of everything season seasoning caramelized roasted tomatoes add a rich flavor yes yes yes get into it I love that sausage and sweet potato hash cookies for breakfast she said loaded with protein and bursting with flavor and healthful ingredients these not too sweet cookies are perfect for breakfast on the go so what do we got in here we got oats oat flour blueberries or Cranberries or gojou berries dried walnuts or pecans flax seeds chia seeds cinnamon salt uh banana maple syrup a little bit of oil plain unsweetened milk and plant milk of course and vanilla extract Mak yourself a little cookie for breakfast there now almond butter French toast she says start your day with this hearty and delicious French toast made with almond butter and tofu top with toasted slivered almonds and maple syrup so we’re using silk and tofu to make the egg base essentially for this French toast so you can fry that French toast up in a skillet and enjoy it I love some french toast all right chapter eight is protein Rich sweets she’s not leaving us hanging here she’s giving us a sweets chapter which I love uh I also should have mentioned in this she opens the book her dedication just says for the animals I love that that’s going to be my next uh whatever my next project is I you know a book hopefully I’m just going I’m just going to say for the animals baby for the animals okay chapter eight protein Rich Sweets chocolate kissed peanut butter pie oh come on I’m already in double chocolate brownies nut lovers cheesecake gonna I’m just gonna blow right past that one two seed chocolate truffles almond butter blondies protein Power Bars peacan oatmeal cookies banana peanut butter nice cream and blueberry chia pudding let’s take a look at that first one the chocolate Kiss peanut butter pie o o ooh she says this peanut butter pie is complimented by chocolate because chocolate the addition of almond flour and tofu plus the peanuts and peanut butter of course provide a wealth of protein to this decadent treat if you prefer a firm fudgy texture keep the pie in the freezer for a softer creamier texture keep it in the refrigerator so we’ve got a crust that’s made of almond flour cocoa powder maple syrup and a little bit of oil The Filling is going to be semisweet chocolate chips melted silk and tofu natural peanut butter maple syrup cocoa powder and vanilla extract and then she’s got a drizzle on the top that’s made of dark chocolate chips a little oil and then a some crushed uh peanuts on the top as well y’all it looks so good so we’ve got if we do uh so per serving it’s it makes 12 servings you get 28 grams of protein NOP sorry haha 12 gram of protein per slice that’s pretty good for a site y’all that’s pretty good for a site double chocolate brownies are we doing anything what we’re using black beans in here to get the protein in those double chocolate brownies almond butter blondies these look so yummy we’re using chickpeas in here in our uh blondies so chickpeas and almond butter to get some protein in there we’re doing seven grams of protein per serving for a blondie and then protein Power Bars pecan oatmeal cookies oh she’s got a little extra recipe in here for some chocolate sauce cuz you know you want some chocolate sauce all right this takes us to the end of the book my babies we’re on chapter nine plant protein Basics so Meats of the field beans basically it says brace Tempe bake Satan plant perfect sausage Tempe bacon ham I am tofu bacon and baked marinated tofu let’s check out that ham I am what’s this made out of she says protein Rich beans and vital wheat gluten are the main ingredients of this versatile loaf I’m talking about the ham IM after baking it can be chilled and thinly sliced to use in sandwiches and sautes or chopped or diced to use in stews stir fries scrambles or salads I love that uh we get 60 grams of protein per serving in this y’all 60 grams of protein per serving I’m seeing a little uh little hiccup here though because I’m not seeing what constitutes a serving so that’s buming me out a little bit but I guess oh per O Okay so she says you’re getting about a pound and a half so a half pound is 8 O so one two so there’s six servings in this great okay so you get 60 grams of protein in a serving for 390 calories so good on you Rob and using them that vital wheat gluten in the beans so she’s really giving you a place to make your own uh proteins here with the Tempe the Satan the sausage the bacon the ham the tofu bacon so she’s really trying to set you up with some options that you can make from scratching at home which is lovely the next and last section is from the non-dairy case she has cashew cream cashew sour cream tofu sour cream cashew mayonnaise soy mayonnaise and cashew cream cheese so those are all great bases uh for a decent you know instead of just buying some processed foods you can have something that uh is made from scratch so you know what the ingredients are in it most of these all have like one to two grams of protein per recipe um uh oh though this the last recipe in the book we’ll close it out on this though that’s a it’s a downer note and I don’t mean it to be it’s a cashew cream cheese with zero grams of protein so what’s going on there it’s a protein book Miguel uh but hey let’s not that let that be the shiny example of protein in this book uh because it’s clearly a Staples chapter you can SLA oo I’m going to close it off with this plant plant perfect sausage she says these sausage links can be sliced or chopped and used as a pizza topping or to add to a scramble they are also great small sub rolles with sauteed onions and bell peppers for Less heat omit the cayenne and cut back on the red pepper flakes she uses kidney beans in this she uses vital wheat gluten so she’s mixing the wheat gluten and the kidney beans to get 22 grams of protein per serving makes six links so one link is 210 calories for 22 grams of protein and it looks delicious these sausages look really really yummy and that’s plant perfect sausage from the meats of the field chapter and then of course you got that chapter from the non-ir case to close it out uh which is really just to accompany your uh other items your heavy protein items so this is great and that is y’all that is the plant protein Revolution cookbook plant protein the plant protein Revolution cookbook supercharge your body with more than 85 delicious vegan recipes made with protein Rich plant-based ingredients I’m going to get off here and make this SOA noodle bowl with edamame and sesame dressing for my meal prep because that sounds like something I want in my life yes yes yes thanks for tuning in this week I hope you enjoyed it I hope you’ll come back next week for a brand new episode keep on cooking and hey remember it’s nice to be nice this has been a Muzzy cat production