Digest Number 100 - soybean

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At 05/25/1999, you wrote:

>Message: 15

> Tue, 25 May 1999 08:36:49 -0400

> " Dayan, Hannah " <Hannah.Dayan

>looking for soybean recipes

>

>I am trying to find some recipes using soybeans (other than making tofu or

>soymilk etc). Does anyone have any suggestions?

>

 

Were these posted already? (BTW - Eudora's beta 4.2.54 doesn't search right)

 

spicy soybean soup

Warm soybean & sweet red pepper salad w/ vinaigrette

(I've tried the salad with green soybeans, but the recipe calls for either.)

 

 

* Exported from MasterCook *

 

Spicy Soybean Soup (Mitchell)

 

Recipe By : Paulette Mitchell, THE COMPLETE SOY COOKBOOK

Serving Size : 4 Preparation Time :0:00

Categories : Beans Soups

Mcrecipe Soy Products

*Sorted

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1/2 cup coarsely chopped celery

1/4 cup coarsely chopped onion

1 teaspoon minced garlic

2 cups vegetable stock

1 1/2 cups cooked soybeans

OR one 15-oz can -- drained and rinsed

2 large tomatoes -- peeled

and cut into 1/2-inch cubes

OR 1-1/2 cups canned tomatoes

1 tablespoon minced jalapeno pepper -- or to taste

1 teaspoon ground cumin

1 tablespoon minced fresh oregano

1/2 teaspoon freshly ground black pepper -- or to taste

1 dash salt -- or to taste

1 tablespoon minced fresh cilantro

OR fresh flat-leaf parsley

***OPTIONAL GARNISH***

plain yogurt

diced red bell peppers

minced hard-cooked eggs

fresh cilantro sprigs

 

Heat the oil in a large saucepan or Dutch oven medium-high heat. Add the

celery and onion; cook, stirring occasionally, until the vegetables are

tender, about 4 minutes. Add garlic during the last minute.

 

Reduce the heat to medium. Stir in the vegetable stock, beans, tomatoes,

jalapeno pepper, cumin, pepper, and salt. Stir occasionally until the

tomatoes and jalapeno pepper are softened, about 5 minutes. Stir in the

fresh oregano using) and cilantro.

 

Use a ladle to transfer 1/2 cup of the soup mixture blender or food

processor; process until smooth. Pour back into the pan; stir until the

soup is heated through. Adjust the seasonings to taste.

 

PER 1-1/2 CUP: Cal 187/Pro 12g/Carb 11.9g/Fat 9.9g/Chol 0mg/Sod 8.

 

* Covered and refrigerated, this will keep for up to 2 days. Since it

thickens while standings stir in water as needed when reheating.

 

OPTIONAL: For a spicier soup, add a pinch of chili powder and/or cayenne

pepper when stirring in the cumin and oregano.

 

*HERBS* If you substitute dried oregano for fresh, add it early; with the

beans and tomatoes. Do not substitute dried cilantro.

 

*JALAPENO* Subsitute 1 tablespoon canned diced mild green chilies (drained)

 

INTRO: " Although this nourishing soup is easy to make, it's flavors are far

from simple. You can adjust the amount of jalapeno pepper to suit your

addiction or aversion to heat. " -pm / Hanneman Jun 1998

 

 

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* Exported from MasterCook *

 

Warm soybean & sweet red pepper salad w/ vinaigrette

 

Recipe By : Paulette Mitchell, COMPLETE SOY COOKBOOK

Serving Size : 4 Preparation Time :0:00

Categories : Salads Entrees

Mcrecipe *Sorted

 

Amount Measure Ingredient -- Preparation Method

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

***BALSAMIC VINAIGRETTE***

1/4 cup balsamic vinegar

2 tablespoons extra virgin olive oil

2 tablespoons water

1 teaspoon Dijon mustard

1 tablespoon minced fresh basil

1 teaspoon light brown sugar

1/2 teaspoon minced garlic

1/8 teaspoon freshly ground black pepper

dash salt

***SALAD***

12 romaine lettuce leaves -- shredded

8 arugula leaves

1 tablespoon olive oil

1 cup coarsely shredded carrot -- or julienned

1 red bell pepper -- cut into strips

about 2 " x1/4 "

1/4 cup diced celery

2 medium scallion -- thinly sliced

or finely chopped

1/2 teaspoon minced garlic

1 1/2 cups cooked dried soybeans

or fresh Edamame -- cooked

***GARNISH***

freshly ground black pepper

mild feta cheese -- or

creamy manouri cheese -- crumbled

 

Warm soybean and sweet red pepper salad with basil sherry vinaigrette. A

warm salad. Sweet intense flavor of balsamic vinegar served with finely

shredded salad greens and soy beans; SUBSTITUTE cooked sweet bean, fresh,

also called Edamame (aid-a-MOM-ee). Can be found frozen at specialty

groceries.

 

Whisk together the Balsamic Vinaigrette ingredients in a small bowl; make

certain the brown sugar is dissolved. Adjust seasonings to taste. Set aside.

 

Spread a layer of shredded lettuce on 4 large salad plates. Arrange the

arugula leaves atop the lettuce, radiating from center pinwheel fashion.

 

Heat the olive oil in a medium nonstick skillet over medium heat. Add the

carrot, bell pepper, celery, scallions, and garlic; cook stirring

occasionally, until the vegetables are just tender, no more than 4

minutes. Add the cooked soybeans; stir until warm, about 2 minutes. Stir in

the vinaigrette (do not allow it to evaporate).

 

Spoon the warm salad mixture over the arugula. Garnish and serve immediately.

 

Per serving: Cal 241; Prot 3.6g; Carb 16.6g; Fat 13.4g; 51mg Sod. Excludes

the cheese.

 

Cover Photo: thin shreds of lettuce, whole arugula leaves, thin slices

scallion; julienne of carrot, 1/4 " strips of red pepper; Edamame; crumbled

feta; sweetened balsamic vinaigrette, basil and mustard.

 

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