Clinton News-Record, 1985-11-13, Page 32eolongL', Vghse Spotter,fto�I:,
Inner I3 1,9,8
ri your family with
savory soybean dishes._
By Bonnie IWerrdoe
en years ago, when 1
began experimenting
with soybeans, the
recipes I found were
incomparably boring.
This led the to believe
that soybeans were boring — a
wrong conclusion.
The truth is that soybeans are
bland. It has taken effort and
imagination to bring out their
best, to produce results that
satisfy me and my family. The
recipes here are the fruits of my
experimentation.
Home gardeners have the
unique advantage off enjoying
soybeans green as well as dried.
Green soybeans, unlike other
beans, have a firm texture when
cooked and a pleasant, slightly
nutlike flavor. They are
commonly steamed in their
shells and opened with the
fingers at the table,
• country -style.
Dried soybeans are
remarkably versatile. They may
be cooked as other beans (they
take longer than other beans,
however) or ground to flour.
They may be made into milk
powder or into a cheeselike curd
(tofu).
Dried soybeans may be
cooked and fermented to
produce a salty sauce or a
concentrated seasoning (miso).
They may also be injected with
• beneficial molds to produce
interesting Oriental and'
Indonesian specialties (natto and
tempeh).
The subject of soybeans is
far-reaching. 1 plant and use
them for several reasons, besides
protein and good taste. First,
when I turn the plants back into
the soil, they add much-needed
nitrogen to my acidic garden.
Second, since I learned that
soybeans are the highest
protein -yielding crop known, I
feel that eating and serving my
family soybeans (instead of
soy -fed beef) is to play a small,
but meaningful, part in
alleviating world hunger.
(Statistics indicate that as more
people turn to soybeans as a
source of protein, more protein
becomes available worldwide.)
Finally, I am intrigued by the
'versatility of this prolific
legume. I have used the various
forms of soybeans in delicious
recipes as diverse as pate and `
cheesecake.
Soybeans must be soakediat •
least two hours before cooking.
Allow one quart of water for
every cup of beans. They must
be soaked up to 12 hours
without refrigeration. To reduce
the risk of flatulence, be sure to
change the soaking water twice
and cook the beans in fresh
water.
Pressure cooking is a great •
time-saver in the case of
soybeans. To pressure cook,
place one cup dry soybeans,
soaked; and three cups fresh
water in the pressure cooker.
Bring to full pressure over high •
. heat, then reduce heat and
' pressure cook over low heat 20
' to 25 minutes, depending upon
how long thebeans have soaked
Let pressure drop on its own,
or cool cooker in cold water
according to manufacturer's
directions. When cool, open
cooker and discard all loose,
soybean skins.
To cook soaked soybeans
without pressure, boil them at
length, adding water regularly.
Place in a heavy'pot, One cup
dry soybeans, soaked (preferably
overnight) and four cups water.
Bring to a boil, then tum heat to
medium. Simmer, partially
covered, two hours.
Add two cups water, bring to
a full boil, then reduce heat to a
simmer and continue to cook for
two hours. Again add one to two
cups water, bring to a boil, and
continue cooking until beans are
soft enough to mash between
two fingers (one to two hours).
Discard soybean skins as they
rise to the surface.
CURRIED SOYA PATE
2 onions, chopped
3 tablespoons cooking oil
1 cup dry soybeans,
cooked and mashed
4 eggs, beaten
'/2 cup milk or cream
/ tablespoon curry powder
salt to taste
butter and wheat germ to
coat pan
Saute onions in oil, then
remove from heat and add
soybeans, eggs, milk or cream,
curry powder and salt. Turn
mixture into an 8''A -inch round
pan that has been buttered and
sprinkled with wheat germ. Bake
40 to 45 minutes, until golden,
at 375F. Cool on a wire rack.
Store covered, refrigerated.
SOYBURGERS
21/2 cups cooked soybeans,
mashed
11/2 cups cooked brown rice
1/2 cup minced onion
'/e cup each minced celery,
grated carrot and toasted
sunflower seeds
11/2 cups fine bread crumbs
1 beaten egg
1 clove pressed garlic
3 tablespoons ketchup
2 tablespoons minced parsley
1 teaspoon chili powder
3 tablespoons hot oil
about 1/3 cup wheat germ
cheese (optional)
whole-wheat buns, lettuce,
tomato and other garnishes
as desired
Combine soybeans, rice,
minced vegetables, seeds, bread
crumbs, egg, garlic, ketchup,
parsley and chili powder. Shape
into patties and dredge in wheat
germ. Fry inhot oil until
golden, turning once. Melt
cheese over cooked burgers if
desired. Serve on wheat buns,
garnished as desired.
Serves 8,
SOY SPREAD •
1 cup soybeans
4'cups water
2 vegetable bouillon cubes
l clove garlic, pressed
2 tablespoons minced dry onions
'/z cup chopped, pitted
olives (optional)
Soak and cook soybeans until.
tender; reserve z/i cup cooking
liquid. In two batches,
blenderize beans with the liquid
and bouillon cubes (soften cubes
in liquid first, if necessary).
Scrape bean puree into a bowl
and add garlic, dried onions and
olives, if desired. Mix
thoroughly and season to taste
with salt; pepper and cayenne
pepper, if desired,
oybeans:
For sandwiches, top soy
spread with lettuce and tomato
or pickle. For a dip, garnish
with minced green onions or
chives.
This cream soup may be
served plain or as the base for
more elaborate soups.
CREAM OF SOYB,FAN SOUP
2 cups cooked soybeans
3 cups milk
2 vegetable bouillon cubes
1 clove garlic (optional)
'4 teaspoon rosemary
(optional)
2 tablespoons mild oil
(optional)
1 (nion, clopped Optional)
1 head broccoli; chopped -
(eption al)
2 ,carrots, chopped
(optional)
ll'lenderixe soybeans, milk.
bouillon cubes, garlic and
rosemary. When perfectly
olow9th, pow into *spoon.
t nd heat. Add mo a ,Hulk to
thin, if desired, and salt to taste:
If desired, sauce onion, broccoli
and canots in oil until tender
told add to hot soup.
Serves 4.10
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