Soybean Recipes

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* Exported from MasterCook *

 

Perfect Protein Salad

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 1 Preparation Time :0:00

Categories : Vegetarian Lacto

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup soybeans -- raw

3/4 cup raw rye or wheat berries

Marinated in:

salt and pepper

1 teaspoon fresh fennel or dill

1/4 teaspoon dry mustard

1/2 cup cider vinegar

1/2 cup mayonnaise

juice of 1 lime or lemon

dash basil

2 tablespoons dry white wine

1/2 cup freshly chopped parsley

2 cloves crushed garlic

While beans & berries are marinating, dice

1 scallion

1 carrot

1 cucumber

1 red onion

1 pepper

1 celery stalk

 

Combine everything along with 1 cup cottage cheese and fresh alfalfa

sprouts. Serve garnished with tomato.

 

Formatted by Karen Sonnessa <ksonness

 

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* Exported from MasterCook *

 

Soy Gevult

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 6 Preparation Time :2:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 cups soybeans -- soaked 3 hrs.

2 teaspoons salt

1 cup sour cream

1 1/2 ounces dried black mushrooms

2 1/2 cups boiling water

1 1/2 cups chopped onion

2 cloves garlic -- crushed

3 tablespoons butter

3 tablespoons flour

1 teaspoon salt

2 tablespoons tamari soy sauce

2 tablespoons sherry

 

1. Put soybeans and 2 tsp. salt in saucepan and cover with water. Cook 1

3/4 hours, or until tender. When still hot (and drained), toss with sour

cream.

 

2. Place mushrooms in bowl. Pour in the boiling water. Cover, let stand

20 minutes. Drain mushrooms thoroughly, squeezing out excess water. SAVE

ALL THE WATER! It holds flavor secrets. Slice the mushrooms thinly.

 

3. Melt the butter in a saucepan. Add onion, garlic, sliced black

mushrooms, and salt. After 5 minutes, stir in flour. Keep stirring &

cooking 5 more minutes. Add black mushroom water, sherry, and tamari.

Cook, stirring frequently, over very low heat 8-10 minutes, or until

thickened and smooth.

 

4. Steam up some of your favorite vegetables. Carrot, cabbage,

zucchini....whatever. Recommended amount: about 6 cups' worth, steamed.

(1 small head cabbage, one medium sliced carrot, one smallish zucchini, for

example.)

 

5. Combine everything in large casserole. Add 2 more tbs. sherry, 2 more

tbs. tamari, and lots of black pepper. Bake covered, 45-50 minutes at 350

F.

 

From Karen Sonnessa <ksonness

 

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* Exported from MasterCook *

 

Soybean-Shiitake Soba Noodles

 

Recipe By : Weight Watchers Magazine, Jan/Feb 1998

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 cups boiling water

1/2 cup dried shiitake mushrooms

--about 1/2 ounce

1 teaspoon dark sesame oil

1/2 cup chopped green onions

1 small red bell pepper -- cut into thin strips

15 ounces low-sodium black or organic soybeans -- rinsed and

drained

3 tablespoons mirin

--sweet rice wine

2 tablespoons soy sauce

1/4 teaspoon freshly ground pepper

4 cups hot cooked soba

--about 8 ounces uncooked buckwheat noodle

2 teaspoons sesame seeds -- toasted

 

1. Combine boiling water and mushrooms in a bowl; cover and let stand 30

minutes. Drain mushrooms, reserving 3 tablespoons liquid. Discard mushroom

stems; thinly slice mushroom caps, and set aside.

 

2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms,

green onions, and bell pepper strips; stir-fry 1 minute. Add reserve

mushroom liquid, soybeans, and mirin; stir-fry 2 minutes. Add soy sauce and

pepper; stir-fry 1 minute. Serve over soba; sprinkle with sesame seeds.

 

Yield: 4 servings (serving size: 3/4 cup sauce and 1 cup soba).

 

Note: Substitute 4 cups hot cooked vermicelli (about 8 ounces uncooked very

thin spaghetti) for the soba, if desired.

 

Points: 7; Exchanges: 2 medium fat meat, 3 starch, 1 vegetable.

 

Per serving: CAL 407 (26 % from fat); PRO 26.2 g; FAT 11.6 g (SAT 1.4 g);

CARB 53.6 g; FIB 9.4 g; CHOL 0 mg; IRON 7 mg; SOD 1096 mg; CALC 136 mg.

 

 

 

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