Cooked soybeans are delicious even plain! What's a good recipe that uses them?!
Cooked soybeans are delicious even plain! What's a good recipe that uses them?
Answers:
Soybeans are toxic unless they are fermented like found in soy sauce. Soybeans as they are grown have to be processed before humans can eat them. The country of Brazil has banned the use of soy beans in food there. There is a big controversy going on with soybeans and rightfully so. Fermenting soy gets rid of most of the toxins, but some still exist. The Japanese eat primarily fermented soy products and very little unfermented soy products. They also eat huge amounts of seaweed and other highly mineralized foods to counteract the problems with soy mineral absorption issues.
Soy inhibits the absorption of minerals, especially iron (about 50%). This is why vegetarians become anemic and end up later in life with degenerative diseases like osteoporosis, etc. The soy industry has created quite a market for itself and spent billions on promoting this garbage. Soy also slows down the thyroid. Even the drug companies acknowledge this in their medical literature for products like Synthroid that is prescribed for hypothyroid problems. They say in the literature to avoid all soy products because it neutralizes the action of the Synthroid.
Soy protein powders are only about 60% absorbed by the body and the rest is toxic and goes into the waste of the intestines. Many problems people have that eat soy go away in a day or two when they stop eating the garbage. It's no wonder prostate problems are on the increase in the U.S. with all the soy being put into foods like cheeses, salad dressings, hamburgers, etc. -- on and on.
There are many other beans in the world that are actually good for you. Why not eat those and avoid the problems? Whey protein is highly digestible and good for you. It has an absorption rate of around 96%, unlike the low absorption rate of soy.
A very good web site to visit and to learn about some of the documented problems with soy is: www.medicinenon.it/attack.doc
It is well written, thorough, and the documentation is very good. Additionally, two critics of the information and big soy munchers are named in the documents; of which have degenerative diseases due to ignoring the warnings and continued use of soy.
good luck to you
Source(s):
Many years of nutritional studies - B.A. Biology & Chemistry
Roasted Soybeans
Ingredients:
6 cups cooked, whole soybeans
1 large onion, quartered
2 stalks celery, cut into large chunks
3 tbsp extra virgin olive oil
salt and spices (to taste)
Directions:
After soaking your beans, cook them in fresh water with the onion and celery. Drain and discard the onion and celery.
Coat a cookie sheet with the olive oil, then toss the beans in the olive oil until well-coated.
Slow-roast the beans in a 200 degree F oven for 4-8 hours. Remove from the oven when crunchy, and toss in salt and spices (curry powder is great!)
Store in an airtight container in your fridge for up to 14 days.
Marshmallow Fudge Dairy Free
From Kathleen Race
1.5 cups soy milk
1/3 cup butter flavored crisco
2.5 cups sugar
1pound mini marshmallows (or regular ones)
12 oz Chocolate Chips
1 T vanilla extract
1 cup chopped nuts (walnuts are the best!)
Line 9-inch square pan with foil.
In heavy 3-quart saucepan, combine soy milk, crisco, sugar. Cook over medium heat, stirring constantly, until mixture comes to rolling boil; boil and stir 8 minutes. Remove from heat. Immediately add marshmallows and stir until they melt. Add the chips, vanilla, stirring until smooth. Stir in nuts, if desired. Pour into Crisco buttered prepared pan. Takes a while to set up but you may have some to cut into squares if you do not eat it all with a spoon. Yummy!
Soysage (see below how to make these into dogs)
4 cups soy pulp (from making soymilk, or from cooked cracked soybeans)
2 cups whole wheat flour
1 cup wheat germ
? cup oil
1 ? cups soymilk (or other liquid)
1 cup nutritional yeast flakes (NOT brewer’s yeast or torula yeast)
1 ? tsp fennel seeds
1 tsp. black pepper
? cup soy sauce
3 tsp. oregano
2 tsp. salt
? tsp. cayenne
2 TBSP brown sugar
2 TBSP garlic powder
2 TBSP wet mustard
2 tsp. allspice
Mix ingredients. Oil an oven-proof bowl or empty tin can. Fill it, and cover with tin foil. Steam on a rack in a covered pot for 1 ? hours, or in a pressure cooker in 5 cups of water for at least 30 minutes. Let it sit until cool, then slice it and fry it.
( pg 146 of The Farm Vegetarian Cookbook,1978)
Soysage Dogs
Make Soft Sandwich Bun dough (see below). Let dough rise for 5 minutes in a warm place.Roll out ?” thick on a well-floured board and cut into 4” strips.
Starting at the side nearest you, place hot-dog shaped Soysage on the dough. Roll it over once, cut, and pinch edges. Repeat with the rest of the dough. Put dogs almost touching on an oiled cookie sheet and let rise. Bake at 350 degrees for about 20 minutes. Remove from oven and brush tops with margarine. Slit open, spread on mustard and stuff with sauerkraut.
(pg 147 of The Farm Vegetarian Cookbook,1978)
Soft Sandwich Buns
Makes about 1 dozen
Heat 2 cups of soymilk to scalding. Pour into a bowl containing:
? cup margarine or oil
? cup sugar
1 ? tsp salt
Combine in a small bowl:
? cup lukewarm water
2 TBSP yeast
? tsp sugar
Let sit 5 minutes. After the milk has cooled, add the yeast mixture. Then add 1 ? cups flour and beat about 200 times. Let rest for 5- 10 minutes. Add 4 cups more flour and beat well.
After this is added, you will begin to mix with your hands. Depending on the type of flour you’re using, add about 1 more cup flour or enough to produce a consistency of dough that can be turned out onto a floured board. Knead 5 minutes. Put in a well-oiled bowl and let rise for 1 hour. Punch down, and form rolls. Place on oiled cookie sheet. Let rise ? hour. Bake at 375 degrees for about 20 minutes, or until the bottoms are bown and the tops are beginning to brown. Brush with margarine or oil.
(pg 171 of The Farm Vegetarian Cookbook,1978)
I really like to add them to rice pilaf. They're also really good just stir-fried with a little garlic and soy sauce.