Tofu Haters, Take Heart
There’s plenty of soy to go around in other forms.
By J. M. Hirsch
The Associated Press
Fresno Bee
Wednesday, February 27, 2002
The vegetarian love affair with tofu has done as much
harm as good for the reputation of the rather mild-
mannered soy bean.
Though it certainly has publicized the health benefits
and versatility of this legume, the emphasis on tofu has
left many people with the impression it is the only, or
best, source of soy protein.
Not the case. And that’s good news for those whose
stomachs turn at the sight of the gelatinous white
blocks.
The shelves of natural-food stores, and increasingly
mainstream grocers, are stacked with great sources of soy
— some cleverly disguised, others good in their own
right.
Miso is one such source. Best known as the primary
ingredient in Japanese soups, miso is a salty paste made
from fermented soy beans and other ingredients. Like
cheese, miso is aged. The longer it ages, the darker its
color and stronger its taste. First-time miso buyers
should stick with white or yellow, which has a sweet,
tangy taste. When dark misos are used in soups, they can
taste like beef broth to vegetarian tastebuds.
Miso soup is easy to make. Bring water and vegetables to
a boil.
Reduce to a simmer and cook until the vegetables are
tender. Add miso during the final three minutes, as
cooking intensifies its flavor.
Use 1 teaspoon miso per 1 cup of liquid.
But soup is just the beginning. Miso can make a great
marinade for vegetables, seafood and even meats. It also
is popular whipped into scrambled eggs, omelets and
mashed potatoes, and spread like butter on corn-on-the-
cob.
Shish kebabs are a great way to introduce people to the
taste of miso. Those who eat seafood can substitute giant
scallops for the tofu. Vegetarians trying to cut fat
could use baked, seasoned tofu instead of deep-fried.
Tempeh is another fermented soy bean product, though it
bears no resemblance to miso. It is made from crushed soy
beans, comes in 1/2-inch thick slabs and has a meaty
texture. Several companies use tempeh to make baconlike
products.
Because tempeh is firmer than tofu, it can be easier to
stir-fry. Though edible right from the package, tempeh is
best when marinated and cooked. Raw tempeh can have a
bitter taste.
For a great "meat" sauce for pasta or lasagna, crumble
tempeh in a skillet with a bit of olive oil and soy
sauce. Saute until the tempeh bits brown, about five
minutes. Add this to any prepared pasta sauce.
Here are some other great ways to enjoy soy, minus the
tofu:
Soy milks have come a long way in recent years, and many
varieties now are available in the refrigerated sections
alongside dairy milk. For drinking or on cereals, use
vanilla-flavored for the creamiest taste. Soy milk also
is good for baking.
Soy protein powders are great for people who drink fruit
smoothies. One scoop will give the drink a creamy, thick
consistency without altering its taste.
Many breads now are being baked using soy flours. Don’t
just think sandwich. Brush the slices with olive oil,
then toast in a 350-degree oven until dry and crisp. Cut
into chunks for croutons, or pulverize in a food
processor for bread crumbs.
Edamame, often served in Asian restaurants, is fresh soy
beans still in the pods. Most grocers sell them frozen.
Steam the beans for 5 minutes. To serve, toss them in a
bowl with a generous sprinkling of salt. To eat, hold a
pod by one end, and place the other end in your mouth.
Suck the beans out of the pod, licking the salt off the
outside in the process.
More at:
http://www.fresnobee.com/lifestyle/food/story/1700117p-1780561c.html
Jai Maharaj
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Hindu Holocaust Museum
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The truth about Islam and Muslims
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The terrorist mission of Jesus stated in the Christian bible:
"Think not that I am come to send peace on earth:
I came not so send peace, but a sword.
"For I am come to set a man at variance against his
father, and the daughter against her mother, and the
daughter in law against her mother in law.
"And a man’s foes shall be they of his own
household.
- Matthew 10:34-36.
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