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Our icon(masterpiece) was made by @clen15!
https://edition.cnn.com/2026/09/24/us/meat-recall-usda-star-meat-delivery-hnk
Probably applies to Canadians too.
Aside from beans, what's good for people who need the calories and protein?
Paneer. It's easy to make at home, just use some whole milk and lime juice. Save the whey, use it in recipes that call for adding water
For those unfamiliar, paneer is a cheese made from cow's milk, very common in Indian dishes. It doesn't melt, so you can use it largely the same way you would tofu, but where tufu has a kind of wet squishy texture, paneer is more firm and chewy. When paneer is heated, it kinda has the same texture as mozzarella when mozzarella is cold.
It's really good cut into slabs, marinated in pretty much any sauce under the sun - whatever you're in the mood for- and grilled/smoked. (edit - low temp! don't grill it like it's a steak or something, or it'll burn)
Nuts and seeds are good, too.
Grow your own eggs.
Chickens are friggin awesome. I love my girls.
Bilbo Bag-hens approves.
Red (split) lentils are pretty simple. Unlike other lentils, they don't need soaking for making them less farty and they cook fairly quickly. Can use them as pseudo-bolognese in tomato sauce, or just with rice and veggies, or cook them until they disintegrate (=dal) and then eat with bread etc..
Smoked tofu is also fairly simple (can just eat as-is with bread or in salad or whatever), but you may need to try a few brands to find one with a nice smoke flavour.
If you can find these in the vegan aisle, they're also worth trying: https://en.wikipedia.org/wiki/Textured_vegetable_protein
They're often sold as "soy chunks" or "soy strips".
You just cook them in vegetable broth and then you can fry them like meat. Or if you're really gangster, you fry them while they're dry and then put them into the sauce of your dish, so they soak that up.
I recommend these in particular, because they're chewy, which is something you might miss from other meat alternatives.
TVP is awesome! We add it to pasta sauce to get a meaty texture. We've also used it in faux shepherd's pie, reconstituted with some sort of gravy.
TVP is shelf stable and a good ground meat substitute in dishes where the meat's there as a texture and carrier for spices and other flavors.
im all for less farty. Farts are only funny when your friends are around
Yeah, I thought I need to mention that, since lots of folks avoid lentils, just because they bloat you when not prepared right. Which is really unfortunate, because lentils are an excellent protein. Healthy, tasty, shelf-stable for an eternity, and at least split lentils are dead simple to prepare as well.
Pea protein is cheaper than whey protein. Its slightly less optimal in terms of amino acids but not by a huge amount and eating a diverse diet covers that anyway. 5lbs of naked pea protein is like $60 and it’s 76 servings that are each 120 calories and 27g protein per 30g powder. I add it to a lot of stuff like overnight oats and such