Soy Side Dishes

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* Exported from MasterCook *

 

Baked Beans

 

Recipe By : http://soyfoods.com/SimplySoy 3/99

Serving Size : 18 Preparation Time :0:00

Categories : Beans And Legumes Side Dishes

Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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6 cups cooked Great Northern or navy beans*

3 cups cooked soybeans*

1 cup chopped onion

1 cup chopped bell pepper

2 cloves garlic -- minced

16 ounces canned tomato sauce

3 tablespoons molasses

3 tablespoons brown sugar

1 tablespoon cider vinegar

1 teaspoon prepared mustard

1 teaspoon ground ginger

1/4 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon black pepper

 

Drain the navy and soybeans well. Combine them with all the remaining

ingredients in a 3-quart casserole.

 

Cover the casserole and bake for 1 hour in a 325ø oven (no need to

preheat). Remove the cover, stir the beans, and bake for about 30 minutes

longer.

 

*Cook dried beans, or use 4 cans Great Northern beans and 2 cans soybeans.

 

Yield: 9 cups (18 servings) Serving size: 1/2 cup

 

Per serving: 204 calories, 5 g total fat (0.7 g sat fat), 14 g pro, 27 g

carb, 7.6 g fiber, 589 mg sodium, 0 mg cholesterol. Exchanges: 2 starch, 1

lean meat

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Confetti Vegetable Wedges

 

Recipe By : http://soyfoods.com/SimplySoy 3/99

Serving Size : 8 Preparation Time :0:00

Categories : Soyfoods Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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10 ounces frozen mixed vegetables -- thawed

1/2 cup chopped onion

1/2 cup chopped bell pepper

1/2 cup herb soy cheese -- grated (2 oz)

1 1/4 cups soy milk

3 egg whites

1 tablespoon soy oil

3/4 cup flour

(may be all or part whole wheat)

1 teaspoon baking powder

1 tablespoon dried parsley

1 teaspoon Italian herb seasoning

1/4 teaspoon garlic powder

1/4 teaspoon pepper

 

Preheat the oven to 400ø.

 

Lightly coat a 9-1/2 " or 10 " pie dish with vegetable oil spray. Layer the

vegetables, onion, bell pepper and soy cheese in it.

 

Combine all the remaining ingredients in a blender container and whirl

until smooth, about 10 seconds. Pour over vegetables and bake at 400ø for

about 35 minutes, until lightly browned and a knife inserted near the

center comes out clean. Cool 10 minutes before cutting into 8 wedges and

serving.

 

Yield: 8 servings Serving size: 1 wedge

 

Per serving: 133 calories, 4 g total fat (0.5 g sat fat), 7 g pro, 18 g

carb, 2.2 g fiber, 147 mg sodium, 0 mg cholesterol. Exchanges: 1 starch, 1

vegetable, 1/2 lean meat, 1/2 fat

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Creamy Vegetable Bake

 

Recipe By : http://soyfoods.com/SimplySoy 3/99

Serving Size : 8 Preparation Time :0:00

Categories : Soyfoods Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup chopped onions

1 cup chopped zucchini

1/2 cup chopped carrots

2 packages silken tofu -- (10.5 oz each)

1 tablespoon miso

1/4 cup fat-free mayonnaise

1/4 teaspoon lemon pepper

1 teaspoon thyme

2 tablespoons flour

1/4 cup dried breadcrumbs or 3 Tbs sesame seeds

 

Preheat the oven to 375ø.

 

Cook onions, zucchini and carrots (with a little water to prevent sticking)

in a nonstick skillet over medium heat until tender. Put them into a

medium mixing bowl.

 

Pur‚e the tofu, miso, mayonnaise, lemon pepper and thyme together in a

blender until smooth. Blend in the flour. Pour the tofu mixture onto the

vegetables and mix well. Pour into a lightly oiled 9 " pie pan.

 

Sprinkle the breadcrumbs over the top of the tofu. Bake at 375ø for 40

minutes. Allow to sit for 10 minutes before serving. Cut pie into 8

wedges to serve.

 

Note: Substitute 2 to 2-1/2 cups of any cooked vegetables for the onions,

zucchini and carrots.

 

Yield: 8 servings Serving size: 1 wedge

 

Per serving: 88 calories, 3 g total fat (0.1 g sat fat), 7 g pro, 11 g

carb, 1.1 g fiber, 244 mg sodium, 0 mg cholesterol. Exchanges: 1/2 starch,

1/2 vegetable, 1/2 lean meat

 

Converted by MC_Buster.

 

 

 

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