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21

Your common 'non-solid' high-protein items are: peanut butter, or other nut butters eggs yogurt cheese (cream cheese or served melted) tofu Depending on how strict you're being with the fat intake, you can go even further ... low fat or non-fat yogurts and cheese (eg. neufchâtel instead of cream cheese); whites only for the eggs, etc. Be warned that if ...


5

I had all four wisdom teeth removed at the same time when was younger. The easiest things I found to eat that were satisfying and reasonable in calories: Mashed potatoes Scrambled eggs Cream of mushroom soup Tomato soup Mashed cauliflower Pureed garbanzo beans/chick peas Lite yogurt Cottage cheese


4

I would not mind using a Cava in the Brut range. To me that would be like substituting hints of pears with hints of green apples. French onion soup can be made with different stocks, so I am assuming you are using a chicken stock recipe, which typically calls for a dry white wine. If you are using a beef or veal stock, a low sugar Lambrusco may work, but I ...


4

Preserves are pretty sweet and thick. They're also usually chunky; jam is closer to a puree. If it's just in a marinade that'll get thrown out, texture probably doesn't matter much, but if it's part of a sauce for the pork chop, the chunks can be pretty nice. The closest approximation would probably be to dice your peach, add 1/4 to 1/2 cup of sugar, and ...


3

Just omit the mustard. In just about every recipe I have seen for beans, it is proportionally a very small component. And while we tend to think of mustard as being bold in flavor, it's really the vinegar that makes it seem that way. You should also stray from any recipes that call for store bought barbecue sauces, as many will contain mustard. Finalky, ...


3

I would use a vegan plain yogurt thinned with vegan milk** of your choice to replace the heavy cream, and with an addition of some ground cashews (soak first in some of the vegan milk, then grind to a paste). Many North Indian recipes use ground cashew (or to a lesser extent, ground almond) as a thickener and it makes the gravy richer. (See recipes for Malai ...


3

One option would be "Magerquark", which seems to most closely translate to low fat curd cheese. Quark on Wikipedia Is is high in protein, low in fat, and you can add fruit of all kinds both for taste and nutrition. That would admittedly not be a warm meal, but can always be served after the actual warm meal as a dessert.


2

Black garlic is not a substitute for regular garlic, you add black garlic to get a different result. I would never say use 2 cloves of black garlic for every 1 regular or any other ratio because the changes are so fundamental that they really are totally different ingredients. The question is how much black garlic flavor you want, and only you can answer ...


2

Let me do a breakdown of the typical ingredients of liverwurst ("Leberwurst") roughly based on food laws in Germany (aka liverwurst country): roughly 10% - 30% (sometimes up to 40%) liver: mostly pork because it's cheapest, using partly veal or poultry is more expensive but tastewise no big difference. muscle meat and bacon, again typically pork, but beef, ...


2

I am one of the people that love the taste of Cilantro (and Coriander) - Cilantro tastes like as if it should be called lemon Parsley to me - so my suggestion would be to replace it half and half with Parsely/Lemon Balm or Pasley/Lemon Thyme depending on the region the dish is from. If it is a SE Asian dish, you might also be able to substitute Lemon Grass ...


1

Mung Dal Khichdi is the easiest to chew & digest for any condition and as per Ayurveda Mung Dal (protein) the easiest to digest, absorb & balance the body. Boiled milk with Elaichi (Cardamom), Turmeric and Ginger is a great option as well.


1

If you still want soft protein-rich food, liver (chicken liver, lambs liver) can be mashed to a soft, spreadable consistency. Don't over cook it - that's usually why people don't like the taste and texture. If you have a butcher's nearby, get them to put a piece of steak through the mincer several times. That way, you control how much fat is in the piece you ...


1

Have you tried beef consommé ? Composition per 124g serving: Calories: 20 kcal Carbohydrate: 1 g Protein: 4.01 g Sodium: 809.72 mg Sugars: 1 g Cholesterol: 0 mg Calcium: 0 mg Saturated fat: 0 g Fat: 0 g Fiber: 0 g Iron: 0 mg Trans fat: 0 g This dish is easily prepared, being heated up from the can, is almost all liquid, and the salt content would be ...


1

The inside or inner skirts are much tougher, cheaper & wider than outside or outer skirts!! Whoever says the opposite is true is confused. You can drive a truck over inside skirts and they'll still be tough. Every high end restaurant and steakhouse (Gibson's steakhouse in Chicago for example) uses outside skirts because they are more tender. Much more ...


1

I've had good luck substituting cashew cream for heavy cream in soups and curries. I've had a lot of people actually prefer it! To make it, you follow the basic procedure for making nut milk, but skip most of the steps. Soak cashews in enough water to cover them for at least an hour or two, then puree in a blender until it's as smooth as you can get it. ...



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