Good idea : homemade textured proteins https://ethz.ch/en/news-and-events/eth-news/news/2026/09/food-innovation-in-your-kitchen-giving-peas-beans-and-lentils-a-new-bite.html Researchers at ETH Zurich used whole legumes as the starting material for new food products. In contrast, existing industrial products often rely on isolated proteins. A simple freezing technique creates a fibrous structure with an appealing texture on the tongue. Depending on the legume and the water content, the technique produces different textures that could be suited to various recipes. Recipe sheet included at the end of the news article ! 🙏🙏Thanks to one of our ministers for submitting this idea! You can also submit ideas, just follow our usual format. And write to the channel 😊