Whether for health reasons, concern for animals or care for the environment - there are many arguments in favour of a plant-based diet. But can our protein requirements really be met through plant-based foods alone? This is a question that almost everyone encounters when choosing a fully plant-based lifestyle, often followed by an answer that is surprising.
If we take a look at the plant kingdom, it is teeming with small powerhouses. They not only provide high-quality protein, but also a wealth of other vital nutrients.
With over 75 vegan recipes and gorgeous full-colour photographs, Green Protein reaches for natural plant protein sources like nuts, seeds, and legumes to pack each recipe with extra protein, no animal products needed. The book takes you through every meal, from breakfast pancakes and oats to versatile salads, bowls, and mains from all over the world, ending with healthier sweets and homemade dips, toppings, and condiments. The recipes combine easy-to-find ingredients with quick preparation to create delicious and diverse options, whether you’re vegan or just looking for some new ideas. Green Protein also includes extensive background information on ‘green’ protein and a practical protein table for easy referencing.
When she was prompted to think more deeply about her diet, Rebekka Trunz began experimenting with more plant-based foods, eventually creating what she defines as a 99.9% vegan diet. She has run her food blog Kichererb. se (Chickpea, in English) since 2016, combining her experience as a designer with her passion for varied and colourful foods. Green Protein is her first book.