Pinto - Quinoa - Tofu/Tempeh for Adult Dogs
Tofu: Protein 24.5% • Fat 9% / Tempeh: Protein 27% • Fat 11%
Ingredients
- 8 cups cooked pinto beans (1.36kg). Start with 3 cups of dry beans (575).
- 2 cups cooked quinoa (370g). Start with 2/3 dry quinoa (114g)
- 7 oz tofu OR tempeh (200g); roughly 1-1/4 cups cubed
- 3 tbsp VegeYeast or yeast powder (27g)
- 1 tbsp hemp, olive, OR organic canola oil (16g)
- 1 tbsp ground flaxseed (7g)
- 1-1/3 tbsp Vegedog™ (18g)
- 1/3 tsp salt (1.5g) OR 2 tsp. soy sauce (12g)
Instructions
- Soak pinto beans 8 hours or overnight. The water level should be at least a few inches over the beans to allow for expansion. Cover the soaking dish with a clean towel. A method of quick soaking is to boil the legumes for 5 minutes, then allow them to sit in the hot water for 1 hour. Rinse beans and change the water before cooking.Legumes can be cooked with a potato or piece of kombu to increase digestibility. Begin with 3 cups of dry beans. If your yield is not 8 cups, that's okay. The nutrients and calories in the recipe are based on the dry measure. Soak overnight and prepare.
- Rinse quinoa. Simmer 2 cups quinoa in at least 4 cups of water for 15 minutes or follow package directions.
- Cube or otherwise chop tofu or tempeh. Mix all ingredients together well.
- Optional: Seasonings such as parsley, basil, spirulina, Green Mush,™ AND/OR up to 1 cup steamed or chopped veggies (150g).
Notes
Using tofu results in a recipe that contains 3040 calories.
Using tempeh results in a recipe that contains 3230 calories.
You can omit the tofu or tempeh for a recipe that is 2845 calories with 8% fat and 21% protein. Okay to use 3 cups dry black or kidney beans in place of pinto beans.