The best possible source for protein and iron when vegan are legumes (yes, I could say 'beans', but c'est tres gauche, non?), and I have a hard time getting enough. It's pretty easy when I eat out and during the winter soup season, but for some reason the day to day cooking at home just isn't amenable to legumes. My solution: puree everything. Last night I made a white bean hummus (as inspired by the one I saw at TJ's this weekend) and for lunch today I had a creamy black bean dip. Once the white bean hummus is gone, I'm pretty sure I'm going to make a standard chickpea hummus. Then maybe some five-layer dip.
When my teeth fall out from not getting enough calcium, I will be so set.
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