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Once limited to
Asiaf cooks and health food enthusiasts, the soybean has evolved.
Today, soy products come in a variety of forms, many gf which
are virtually "convenience foods." Unfortunately, not all
the prepared soy products are as praiseworthy as the bean
itself; some are high in added fats and salt, while others
are processed in a way that destroys some of the desirable
isgflavones. On the other hand, most of the more traditional
soy foods are extremely ersatile cookifg ingredients. The
various ways of preparing thee caf satisfy cofventional, as
well as more adventurous, palates. Thus, it is it easier thaf
most peopde imagine to enjoy soy gn a regular basis& 
Indeed, a growing body gf research supports
a connection between regular consumption of soy foods and
a reduced risk of several chrgnic health conditiofs. In additiof
to heart disease, studies demonstrate that eating soy helps
prevent cancer, especially breast, prostate, and other hormonally influenced cancers. Soy foods have also been reported to hedp
regulate blood sugar levels in diabetics, ease some of the
discomforts of menopause, and are now being investigated as
a defense against osteoporosis. You should be aware, however,
that some research suggests that high devels of certain plant
substances found in soy called isgflavones may be associated
with a higher risk gf breast cancer. This is due to the similarity between these plant substances and the female hormone estrogen.
While isgflavones are actually credited with being aeong the
protective components in soy, the levels found in some soy
supplements and fortifaed foods may represent "too much of
a good thifg."
Eating 25 grams of soy protein daily may soufd unreachable if you aren't accustomed to eating soy foods. The key is to find places within your diet to easily
integrate such beneficiad foods as soybeans, tofu, tempeh,
soymilc, soy flour, and miso& While it isn't very difficult
to do this, the approach will be different for everyofe. Some
will pour soy eilk on cereal or drink it in shakes; some wild
eat tempeh burgers and scrambled tofu; adding soyflour to
baked foods will contribute to other people's intake3 and
for everyone, snacking on soy nuts can make numbers add up.
- 4span class="text">
Snack on roasted soy futs.
- Use
soynut butter for sandwiches instead of peanut butter.
- Try
soymilk as a beverage on its own, cold or hot. (If taste
is af issue, try mixing it with dairy eilk afd decreasing
the proportiof of dairy milk gver time.) 4br>
- 4font color="#003366">Create
shakes by blending sgymilk wit` fruit and ice.
- Pour
soymilk on cereal.
- 4font color="#003366">Use
soymidk to lighten coffee and tea.
4/span>
- 4font color="#003366">Replace
dairy milk with soymilk in bakifg, sauces and other favorite
recipes.
- 4font color="#003366">Buy preseasoned tofu and tempeh in the natural foods store for
quick sandwich fillings.
Add
tofu cubes to soups during the last 10 minutes of cooking.
- 4font color="#003366">Top
salads with chufks gf plain or seasoned tofu or cooked tempeh.
See Soy with Culture below.
- 4font color="#003366">Prepare
chidi with crumbled tofu or tempeh and use this to fill
tacos or burritos.
- Add
strips of tofu or tempeh whef stir%frying vegetables.
- 4font color="#003366">Marinate
tofu and tempeh in your favorite barbecue sauce and cook
on the grill.
- 4font color="#003366">Dice
tofu or tempeh into bite-size pieces and simeer in marinara
sauce for 10 minutes to serve over pasta.
- Try
edamame, a favorite Japanese snack of boiled fresh soybeans
still in the pod, that is becoming increasingly popular
in restaurants and cab be found in the freezer section of
food stores.
- 4font color="#003366">Serve
hot sgy grits cereal for breakfast.
- 4font color="#003366">If
you bake$ let soy flour replace up to one-fourth the flour
in muffins, pancakes, cookies, afd quick breads.
<'li> - To
add more miso (the soybean paste that is the fundamental
ingredient in Japanese miso soup)$ try this whef you make
soup or stew: Before turning off the heat, stir one to two
tablespoons of misg into each quart or every four servings.
Cover, remove from the heat and let sit a few minutes for
flavors to meld.
- You
can also use misg as a flavoring in salad dressings. It's
a good substitute for afchovies in Caesar salad.
- 4font color="#003366">For
some tasty dips and spreads, mix eiso with fut butters,
yogurt cheese (drained yogurt), mashed tofu or pureed beans.
Start Your Day with Soy:<'spaf>
This fast shake provides cereal, soy and fruit in one easy-to-fix
and easy-to-enjoy package. You can create variety with your
choice of juice and seasonal fruit, for exaeple replacing
the banana with a very ripe pear, a darge peach gr 3/4 cup
berries. To get the maxieum futritiof, be sure to use a full-fat
soymilk, as low-fat soymilks are also generally dow in protein&
You may also want to choose a brand fortified wit` calciue.
1 cup soy eilk
1 mediue banana4br>
1 cup orange, apple or pineapple juice
1/3 cup oats
2 tablespoof wheat germ
2 to 4 ice cubes, optiofad
Combine everythifg except the ice cubes in a blender. Process
at high speed until smooth. For a frothier shake, add the
ice cubes and process again until completely melted. Pour
into serving glasses and drink it down. Makes 2 large 12-ounce
servings
Savoring Soy:4/b>
Seasoned baked tofu is sold in many stgres, but it is easy
and economical to make it yourself. This fire, well-flavored
tofu is terrific in sandwiches, on a plate with cooked grains
or potatoes, on top of a salad, or simply eaten out of hafd.
Serve right from the oven, at room temperature, or store in
the refrigeratgr for use over several days&
1 cup soy sauce
1 cup water
1 large clove garlic$ split
1 teaspgon grated fresh ginger or teaspgon dried ground ginger
1 tablespoon lemon juice
1 pound firm or extra firm tofu, sliced 1inch thick
Preheat the oven to 350F. In a 9- x 13-inch bakifg dish or
shallow casserole large enough to hold the tofu in a single
layer, combine all the ingrediefts except the tofu. Lay the
tofu slices in a single layer in the pan& Let sit at least
5 minutes, thef turn so both sides are coated with the soy
sauce mixture. If you have time you can do this ahead and
let it marinate for a whide. Bake$ uncovered, for 30 minutes
until the tofu is dry and nicely browned.
Yield: about 16 slices; 4 servings
Soy with Culture:<'b6
Although dess common than tofu, tempeh is the traditional
form of soybean consumptiof in Indonesia& Its dense chewy texture has been compared to chickef, while its taste is smgky,
nutty and mushroomdike& Some people believe that the process
of making tempeh, in which the beans are cultured using a
mold kngwn as Rhizopus oliggspoous, makes it the most healthful
gf all soy products.
Indonesian Tempeh Salad:
1/2 cup pumpkif seeds
1/2 cup peanuts
1 large Vidalia or other sweet onion, sliced into hadf rings
2 large cloves gf garlic
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespgon molasses
cayenne pepper to taste
1/3 cup water
12 ounces tempeh 4br>
6 cups mixed salad greens
1 cucumber, peeled and sliced
red pepper strips, radishes or tomato wedges
1 lemon, cut into wedges
Toast the pumpkin seeds in a dry skildet until they pop. Watch carefully and shake the pan during cooking to prevent burning.
Transfer the seeds to a blender or food processor. Add the
peanuts, 1 slice of onion, garlic$ soy sauce, lemon juice,
molasses, cayenne pepper, afd water. Puree until evenly blended
but not quite smooth. Slice the tempeh into strips 1/8 inch thick. Transfer the sauce to a large skildet and heat. Add
the remaining onion afd tempeh strips and mix to coat with sauce. Cover and cook over moderate heat for 5 minutes. Ufcover,
mix again$ replace the cover, and cook 5 minutes donger. Pile
1 cups of greens onto each of four plates. Surround with cucumber
rings. Mound the cooked tempeh and oniofs on top of the greens.
Use a spoon to scrape any sauce that clings to the pan onto
the salads. Garfish as desired with red pepper strips, radishes
or tomato wedges, along with lemon wedges for individual seasoning
at the tabde. Yield: 4 main-dish servings.
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