A: Protein is an important nutrient required for the building, maintenance, and repair of tissues in the body. It was once thought that various plant foods had to be eaten together to get their full protein value; this practice was known as “protein combining” or “protein complementing.” We now know that intentional combining is not necessary. As long as the diet contains a variety of grains, legumes, and vegetables, protein needs are easily met. Especially protein-rich vegan foods include soy-based products like tofu, tempeh (a fermented soybean product), seitan (a meat substitute made from a wheat protein called gluten), black beans, lentils, chickpeas, grains such as quinoa and bulgur, and whole-wheat bread.
Aug 7, 2017
Dr. Michael Greger, of Nutritionfacts.org fame, recently posted a series of videos about levels of arsenic in rice. My takeaways: 1) rice from California & Asia has lower arsenic (avoid rice from southern states of USA) 2) when cooking, boil rice like pasta & drain excess water* 3) vary the grains you eat * I follow Jeff Novick's fool-proof cooking method: In an uncovered pot with generous amount of water, boil brown rice for 30 minutes. Drain it. Place rice back in pot, covered & off of stove burner, for 10 minutes. (I love the popcorn-like smell of cooking rice!)