We know that everybody wants to become healthier than ever, in January. More and more people are trending with #Veganuary, and starting something New, in this case, a plant-based diet. More, some people, who are doing exercise, start to be vegans. Is this long-term? Well, we just can hope, that people will stay like this forever after they’ve tried something healthier. Some will stay, some will go, and they will say something negative they’ve been experienced. It is not the fact, that food, or the diet was not good for them, mostly the problem is they couldn’t stay tide up to this. This is why they need encouragement, and to live behind the negative approach or the excuses. This is why so important to educate and we need more influencers to show the way, and the light at the end of the tunnel. Every new step in life starts hard and can be a struggle for a period, this why people are saying all the time “don’t give up”, it depends on Us, how we think about that, it is 90% mental. Most people don’t like the taste, or they are afraid to stay on the vegan lifestyle, or plant-based diet, because of what they heard from negative sources, or from some people, who gave up. In general, they say “it is hard”, “it is expensive”, “it is not tasty”, or “I will have health issues or deficiencies” and the well-known, but still in trend “I won’t have enough protein”.
So, today I will give some hope, even to athletes, or people who are active and whose body needs more protein and nutritious food.
I used a really easy recipe, which is very easy to make and tastes great, and I am 100% that everybody gets “enough protein” from it .
Black Bean Pasta with smoked tofu sauce
- maxsport’s organic protein pasta
- 100% black bean flour (from Chinese black beans – Vigna Mungo)
Only the pasta has in 200 g – Energy: 1342 kJ / 319 kcal, Protein: 42 %, Fats : 3.5 g, Carbs: 39.5 g, Fiber: 19 g, Salt: 0
2. 150 g smoked tofu
3. Nutritional Yeast – 1 spoon
4. organic Italian, not salted thicker tomato juice – 100% tomatoes
5. Italian mixed seasoning(basil included)
6. 1 tablespoon good quality extra virgin olive oil
6. plant-based sour cream or yogurt (I used Joyurt local fermented raw product from cashew nuts and coconut flowers nectar)
Boil the pasta in water. Take a bigger pan, put the olive oil, heat up a little bit, then add the other ingredients together by hand and/or spoon(mix it well), or place in a mixer. Then, add into the pan, just to warm up, do not cook. Ready!
Serve with plant-based “Cheese”, I used Violie’s prosociano wedge(vegan parmesan which contains B12)