Soybean Recipes for Hannah

[Guest guest]

Hannah: I haven't tried any of these myself, but here are several soybean

recipes I found:

 

* Exported from MasterCook *

 

BBQ Baked Soybeans

 

Recipe By : Veggie Life, May, 1999

Serving Size : 12 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups dried soybeans

14 cups water

1 medium onion -- chopped

2 cloves garlic -- minced

1 1/2 cups vegetarian barbecue sauce

3/4 cup brown sugar

1/2 cup molasses

2 tablespoons Dijon style mustard

 

1. In a large pot, combine soybeans and 6 cups water. Bring to a boil over

high heat, then reduce heat and simmer for 2 minutes. Remove from heat and let

stand for 1 hour. Some skins will have come loose from the beans, skim these

from the pot and discard. 2. Drain beans, return to pan, and cover with

remaining water. Bring to a boil over high heat, then reduce heat and simmer,

covered, for about 3 hours, stirring occasionally. (Add more water as

necessary. 3. In a 2-quart casserole, stir together onion, garlic, barbecue

sauce, brown sugar, molasses, and mustard. Drain beans, add to casserole, and

mix well. (Beans can be refrigerated at this point and baked later.) 5.

Preheat oven to 325~. Cover beans and bake for 5 to 6 hours, stirring

occasionally, until beans are tender. (Add more liquid if beans become dry;

uncover during last 1/2 hour of baking if beans are too soupy.)

 

V EG A N

 

PER SERVING: 266 CAL (24% from fat), 7g FAT, 392mg SOD. 0mg CHOL. 4g FIBER

 

MC-Busted by Karen C. Greenlee

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Fresh Soybeans With Potato Cubes

 

Recipe By : Veggie Life, May, 1999

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small -- dried red chile peppers -- (1 to 2)

1 tablespoon vegetable oil

1 teaspoon minced garlic

2 large potatoes -- peeled and cubed

1 cup shelled green soybeans -- fresh or frozen

1 teaspoon soy sauce

Salt and pepper

1 teaspoon sugar -- (optional)

 

1. Heat a nonstick wok or a large skillet over medium-high heat. Crush chile

peppers and stir-fry in oil for 30 seconds, until some smoke rises. Add garlic

and stir-fry another 10 seconds. Add potato cubes and stir-fry for 5 minutes.

(The potato cubes should he half cooked, with color changed, hut not soft enough

to break up.) 2. Add soybeans and keep stir-frying for another 5 to 7 minutes,

until both potatoes and beans are tender. (Make sure that you don't overcook

the young soybeans . They should he greener than when they are raw.) 3. Add

soy sauce and season to taste with salt and pepper. Add sugar, if using. Stir

everything quickly, to coat. Turn out onto a warmed platter before sugar has a

chance to burn.

 

MC_Busted by Karen C. Greenlee

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Green Soybeans Cooked With Pods On

 

Recipe By : Veggie Life, May, 1999

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds fresh picked young soybeans

4 cups water -- or enough to cover

1 tablespoon salt

 

1. Use scissors to cut 0ff both ends of each pod to make it easier for salt to

penetrate. Wash pods to remove any loose fuzz. 2. Bring a large pot 0f water

to boil. Add pods and keep the pot boiling over high heat. Boil pods 10 to 15

minutes for crunchy beans; 30 to 40 minutes for creamy beans. (Try different

times until you get the tenderness you like. The beans will become creamy if

you 000k them long enough, but the pods and the beans inside will turn yellow,

which we in China believe that means the vitamins and the chloroplast have

largely been destroyed.) Add salt during the last 2 to 3 minutes of cooking.

 

This is the easiest, tastiest, and most authentic soybean dish. If all you have

is a pot and no other seasonings except salt, you will be able to use this

recipe. and you don't need to feel sorry for yourself at all. These are best

enjoyed with your fingers as a snack, like potato chips. But don't eat the

pods. They are only kept on to prevent the flavor from getting lost during

cooking.

 

MC_Busted by Karen C. Greenlee

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Southern-Style BBQ Soybeans

 

Recipe By : Vegetarian Times, April 1996

Serving Size : 8 Preparation Time :0:00

Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons canola oil

3 medium onions -- chopped

1 15 oz can stewed tomatoes -- crushed w/fork

3 tablespoons tomato paste

2 cups water

1 tablespoon molasses

1/2 cup dark brown sugar -- packed

2 tablespoons soy sauce

1/2 teaspoon allspice

1 teaspoon salt

1/4 cup vinegar

4 cups cooked soybeans

freshly ground pepper -- to taste

 

Heat oil in large non-aluminum saucepan or soup kettle. Add onions;

saute over low heat until soft. Add tomatoes, tomato paste, water,

molasses, sugar, soy sauce, allspice, salt and vinegar. Simmer 5

minutes.

 

Add soybeans; bring to a simmer, cover and cook until sauce has

thickened and beans are very tender, about 1-1/2 hours. If mixture looks

dry, add up to 1 cup additional water and cook another 10-15 minutes.

Add pepper and adjust seasonings.

 

Note: Alternatively, combine all ingredients in a covered casserole,

bake 2 hours at 350 degrees. Uncover; bake 30 minutes more. Per serving

9g fat, 13g protein.

|

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Makes 8 servings