Proteins for Vegetarians

Being vegetarians we are limited by the amount of protein in our diet.. or so we used to think until we started consciously looking up the nutrition fact of each and every thing that went into our mouth. All this started when we changed our lifestyle to an active one involving exercises to our routine. With passing days and weeks we found that instead of feeling charged up we were feeling more spent than we did before the exercises. We were unable to build the muscle mass despite the exercise regimen. And all along our doctors , nurses and gym instructors screamed "Protein" Protein" !! The proteins they were referring to, were from meat sources and for vegetarians that we are, it was a big No No..

Did I mention, we are technically Eggitarians (Vegetarians who are ok with eggs but not meat or seafood), but I have some reservations about consuming eggs on every day of the week.. Besides, eggs by themselves are not enough..Thats when we started looking out for proteins from natural plant sources.

Buying is totally different from fashioning it into something good enough to eat and enjoy at that. Thus started my experiments and the following blogs are the protein & fibre rich recipes I conceived with all the ingredients known to be a rich source of Protein and Fibre.

Protein Kanji (Breakfast Porridge)

Before we can make the Porridge, we have to make the Porridge Mix, the recipes for which is as follows.There are two multiple methods to prepare the Porridge Mix . I've listed here the two methods I personally use. There's a slight variation in ingredients between the two methods. The second method is has additional ingredients rich in heart healthy fiber, anti oxidants and Omega-3 fatty acids.

Method 1

Ingredients : 

3 heaped tablespoons each of the following grains Amaranth, Regular Quinoa (pronounced Keen Wah) , Red Quinoa, Rye, Spelt, Oats (old Fashioned) , Ragi (finger millet) and Almonds. 1/2 tsp of seeds of cardamom ,2 tsp of Khus khus ( poppy seeds),  1/4 pinch cooking camphor ( optional)

Method :

Dry Roast all the above ingredients in a heavy bottom vessel except Oats, Camphor and Cardamom. When its roasted let it sit for 5 minutes. Grind all the ingredients along with Oat, Camphor and Cardamom into a powder consistency. Store in an airtight container.

Method 2

Ingredients : 

3 heaped tsps each of the following grains Amaranth (7.1g),   Regular Quinoa (pronounced Keen Wah)(6g),  Red Quinoa(6g),  Rye(5.77g),  Spelt(15.12), Oats (old Fashioned)(5g), Ragi (finger millet) (7.7g), Whole Wheat(5.61g), Pearl Sago/ Tapioca (sabudaana)(0.1g), ground Flax seeds (3g) and Almonds(7.62g) . 1/4 tsp of seeds of Cardamom (0g),  2 tsp of Khus khus(2g),  1/4 pinch cooking Camphor(0g).

Method :

Dry Roast all the above ingredients in a heavy bottom vessel except Oats, Ground Flax Seeds, Camphor and Cardamom. When its roasted let it sit for 5 minutes. Grind all the ingredients along with Oat, ground Flax Seeds, Camphor and Cardamom into a powder consistency. Store in an airtight container.

To Make Kanji or porridge :

Method :

Take 1-2 tablespoons of the Porridge mix in a mixing cup add 1/4 cup water to make a runny paste without any lumps. In another vessel boil 1/2 cup water. When the water starts boiling, add the runny paste to the boiling water mixing and making sure it doesn't lump. Let it simmer for few minutes when the porridge starts to thicken, add 1 glass of milk and 1 heaped tsp. of sugar. Let it boil once. Remove from flame and serve the "Protein Kanji" hot or at room temperature.