Soy beans recipes???

[zouzouni]

Happy thanksgiving to all

I hope everyone is well, as I have only been able to sporadically browse the forum in the last few months.

If you please, all wise members, would you know of any recipes with soybeans? The one recipe I have, which I have cooked a couple of times, does not meet the approval standards of my significant other....

Thank you

[Miller]

If you go to your favorite search engine (google.com for instance) and put soy recipes in the search box, you will come up with an endless number of recipes.

I personally avoid soy-containing foods. There is a long list of problems for the "perfect" food that I think are substantiated in science. First among them are potent enzyme inhibitors that block the action of trapsin and other enzymes needed for protein digestion. These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trapsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer. (Rackis, Joseph J. et al., "The USDA trypsin inhibitor study. I. Background, objectives and procedural details", Qualification of Plant Foods in Human Nutrition, vol. 35, 1985.)

Soybeans also contain goitrogens - substances that depress thyroid function. They are high in phytic acid and that's a substance that can block the uptake of essential minerals in the intestinal tract.

Soybean has one of the highest phytate levels of any grain or legume that has been studied, and the phytates in soy are highly resistance to normal phytate-reducing techniques such as long, slow cooking.

Anyway, I find most of the same benefits in other legumes and without all the "bad" stuff associated with soybeans, so I use a lot of other legumes instead of soybeans. Nearly all soybeans are a product of genetic engineering and it is a huge milti billion dollary industry based upon "good-for-you" sales tactics used on the unwitting general public. Allergic reactions to soybeans are far more common than to other legumes.

Even worse than whole soybeans are the processed products which go through all kinds of chemical products. One article I read recently maintained that "With the exception of full-fat soy flour, all soybean products contain trace amounts of carcinogenic solvents." that have been used in the processing.

I can live nicely without soybeans and use the wonderful array of other legumes instead.

[zimexlady]

Originally Posted by Miller

If you go to your favorite search engine (google.com for instance) and put soy recipes in the search box, you will come up with an endless number of recipes.

I personally avoid soy-containing foods. There is a long list of problems for the "perfect" food that I think are substantiated in science. First among them are potent enzyme inhibitors that block the action of trapsin and other enzymes needed for protein digestion. These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trapsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer. (Rackis, Joseph J. et al., "The USDA trypsin inhibitor study. I. Background, objectives and procedural details", Qualification of Plant Foods in Human Nutrition, vol. 35, 1985.)

Soybeans also contain goitrogens - substances that depress thyroid function. They are high in phytic acid and that's a substance that can block the uptake of essential minerals in the intestinal tract.

Soybean has one of the highest phytate levels of any grain or legume that has been studied, and the phytates in soy are highly resistance to normal phytate-reducing techniques such as long, slow cooking.

Anyway, I find most of the same benefits in other legumes and without all the "bad" stuff associated with soybeans, so I use a lot of other legumes instead of soybeans. Nearly all soybeans are a product of genetic engineering and it is a huge milti billion dollary industry based upon "good-for-you" sales tactics used on the unwitting general public. Allergic reactions to soybeans are far more common than to other legumes.

Even worse than whole soybeans are the processed products which go through all kinds of chemical products. One article I read recently maintained that "With the exception of full-fat soy flour, all soybean products contain trace amounts of carcinogenic solvents." that have been used in the processing.

I can live nicely without soybeans and use the wonderful array of other legumes instead.

soybean data not true

[shel]

Originally Posted by zouzouni

Happy thanksgiving to all

I hope everyone is well, as I have only been able to sporadically browse the forum in the last few months.

If you please, all wise members, would you know of any recipes with soybeans? The one recipe I have, which I have cooked a couple of times, does not meet the approval standards of my significant other....

Type "edamame" into Google or your search engine of choice, and you will find plenty of sites and recipes. I know that Recipes - Eating Well such as Warm Quinoa Salad with Edamame & Tarragon - Eating Well The magazine had a substantial spread on the subject some months ago.

The World's Healthiest Foods probable has a bunch of recipes as well - I seem to remember downloading some.

shel

[CatheyJ]

We love to eat it plain as a side dish .. just pop it out of the pods.( hot or cold) . YUM.. but I did prepare it this way once or twice

Tofu and Edamame Fried Rice

Ingredients:
1 (3 ½ ounce ) bag boil in bag brown rice
3 tablespoons olive oil, divided
1 tablespoons chopped peeled fresh ginger
3 garlic cloves, minced
8 ounced extra firm tofu, chopped
½ cup shelled edamame
½ cup preshredded carrot
¾ cup diagonally cut green onions
½ cup (¼ ?) slices red bell pepper, each cut in half
2 tablespoons low-sodium soy sauce
½ cup fat free, reduced sodium chicken broth
2 tablespoons chopped fresh cilantro
1 ½ tablespoons seasoned rice vinegar
1 tablespoon Thai chili sauce ( such as Sriracha)
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons unsalted, dry -roasted peanuts

Directions:
1 Cook rice according to package directions; set aside

2 Heat ½ teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; saute 1 minute. Add tofu; saute 3 minutes. Place tofu mixture in a large bowl; cover and keep warm.

3 Add 1 teaspoon oil to pan. Add edamame and carrot; saute 2 minutes. Add onions and bell pepper; saute 2 minutes. Add carrot mixture to tofu mixture in bowl; keep warm.

4. Heat remaining 2 ½ tablespoons oil in pan. Add cooked rice and soy sauce to pan; saute 3 minutes. Return tofu mixture to pan. Stir in broth and next 5 ingredients (through black pepper) cook 2 minutes or until thoroughly heated. Spoon 1 ½ cups fried rice mixture onto each of 4 individual plates.; top each serving with 1 ½ teaspoons peanuts.