Top 3 Plant-Based Protein Powders

Discover the endless possibilities of vegan cuisine by using these three protein powders.

| September 2016

Protein Ninja, by Terry Home Romero, everything-you-need-to-know rundown on plant-based protein sources — and its chapters like Stealthy Protein Pancakes, Waffles, Scrambles, and Much, Much More; Super Toast: Savory or Sweet; and Better Than Ever Burger Bowls will soon have you sneaking plant-based protein into your breakfasts, dinners, and everything in between.

You can purchase this book from the Mother Earth Living store: Protein Ninja.

A Protein Ninja Primer

Plant-based protein powders play a little by their own rules. While they look like flour (sort of), they behave quite unlike flours and have their own unique quirks. The taste and texture of recipes made with them require some getting used to. And you’ll just have to go ahead and make some recipes with them, as all the writing in the world can’t prepare you. However, I can prepare you with a few essential tips for working with protein powders.

Not every single recipe in this book uses plant-based protein powders, but a lot of them sure do, especially the baked goods. So, please read the following carefully!

Protein Powders Change the Taste and Texture of Things

The recipes in this book make tasty waffles, biscuits, cookies, and burgers. But it’s worth mentioning that the taste and texture may be a little different than what you’re used to.

Pea protein powder has the most pronounced flavor, with mellow chickpea-like notes that I think is best suited for savory baked goods and burgers. The texture is perhaps the densest of the three powders.

elderberry, echinacea, bee hive


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