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-   -   Pea Protein Recipes (Pasta! and more) (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/797382-pea-protein-recipes-pasta-more.html)

Yaz 02-18-2013 09:36 AM

Pea Protein Recipes (Pasta! and more)
 
If you google "Pea Protein Recipes PDF" a site should come up that is "absolute organix" a company in New Zealand? They have a PDF on their site with a bunch of Pea Protein Recipes.

I made the pasta a few months ago. It was okay but it definitely needs some tweaking for my taste. I sliced the noodles into really small slivers and they grew and grew and grew! Seriously they were almost and inch wide!

I found that one serving was way too much for me, I could have easily made this into 3. I did freeze the other half of the dough but I haven't tried thawing it yet to see if it will turn out okay after being frozen.

__________________________________________________ _____

PROTEIN PASTA (Makes 8.8 ounces/two servings)
  • One cup plus one teaspoon Pea Protein Powder (Plus some for dusting)
  • Three large eggs
  • teaspoon olive oil - I needed to add a bit more


Instructions:
  • Mix all ingredients with a fork until well blended.
  • Knead together for 2-3 minutes.
  • Wrap dough in plastic and allow to sit for 30 minutes at room temp.
  • Remove dough from plastic and roll out to about the thickness of a dime.
  • Cut into shape using a sharp knife or cookie
  • cutter. Dust with pea protein as required.
  • Place cut pasta on a lint free paper towel for 15-20 minutes to dry.
  • Bring a large pot of generously salted water to a rolling boil.
  • Add the past and cook for 20-25 minutes, stirring occasionally so the
  • noodles don't stick together.
  • Add your favorite spices and sauce.

Serve and enjoy.

rosethorns 02-18-2013 11:46 AM

Thanks Yaz I'll check it out.

Some of them look pretty good Yaz.

lterry913 02-18-2013 12:03 PM

Was the pastsa similar in texture and taste to regular pasta...just curious because i would have to buy pea protein.

Yaz 02-18-2013 12:25 PM

Quote:

Originally Posted by lterry913 (Post 16265822)
Was the pastsa similar in texture and taste to regular pasta...just curious because i would have to buy pea protein.

No it wasn't similar at all. It was very soft. I think the next time I try it I'll pan fry it after boiling to crisp it up a bit.

Nigel 02-18-2013 01:12 PM

Thanks for the info Yaz.
I have that link and the cracker recipe sounds pretty good to me.

Unfortunately, I haven't done much experimenting yet, but i'm planning on it.
I would love to hear results if anyone makes any of the recipes.

lterry913 02-18-2013 05:46 PM

Quote:

Originally Posted by Yaz (Post 16265868)
No it wasn't similar at all. It was very soft. I think the next time I try it I'll pan fry it after boiling to crisp it up a bit.

Thanks for letting me know I may hold off on buying the pea protein for now then...I don't really miss pasta, just thought it would be a fun experiment.

MSS726 02-18-2013 06:15 PM

With the noodles being soft, were they more like a gnocchi? How was the taste?

I have plant fusion protein powder, but unfortunately it is vanilla. Don't know if I would experiment anyway, since it is very expensive. It is not disgustingly sweet, and extremely smooth, which is why I like it. If there were a good recipe though, I would buy the unsweetened.

alonewithyou 06-27-2013 04:59 AM

This is a recipe I found at fitnesstreats

Pea protein muffins

I’ve made a lot of simple puddings with this new favorite of mine by mixing it with a bit of almond milk. These muffins were my first baking experiment with it and I wasn’t disappointed either. Their texture was very fluffy and the muffins weren’t heavy or strangely “spongy”. With the quantities listed below, the pea protein absorbs just enough liquid to make a batter that’s smooth yet not too thick, just like a normal muffin batter.

Ingredients for 2 muffins:
- 1 egg
- 4 tbsp (1/4 cup) fat free quark (or fat free yogurt or silken tofu)
- 2 tbsp corn starch
- 3 tbsp vanilla pea protein
- 1 tbsp orange blossom water
- 1 tsp baking powder
- a pinch of salt

I whisked everything together. If you’re using Greek yogurt in place of quark, the batter may be thicker so I’d suggest adding some of the excess “whey water” that’s left in the bottom of the Greek yogurt container. Dutch quark (which looks like a mix between Greek yogurt and yogurt) works best in this recipe.

I baked these 15-20 min at 220 degrees Celsius.

Estimated nutrition facts for one plain vanilla muffin: 123 kcal, 14.3 g of protein, 10.3 g of carbs, 1.1 g of sugar, 2.7 g of fat.

dianafoot 06-27-2013 08:09 AM

Is the corn starch in the above muffins regular corn starch? Wonder if some of it could be subbed out with another ingredient that isn't so high in carbs? That's probably what makes them so good, though...

Soobee 06-27-2013 08:32 AM

Maybe oat fiber? Although liquids might have to be adjusted. I'm not crazy about pea protein on it's own, but it bakes up really well.

rosethorns 06-27-2013 08:50 AM

I haven't gotten brave enough yet to try these noodles. I want to make them taste better.

alonewithyou 06-27-2013 01:01 PM

Quote:

Originally Posted by dianafoot (Post 16489382)
Is the corn starch in the above muffins regular corn starch? Wonder if some of it could be subbed out with another ingredient that isn't so high in carbs? That's probably what makes them so good, though...

Yeah it probably is. It's not a low carb recipe originally. I just saw the pea protein really :p


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