Guest guest Posted April 5, 2000 Report Share Posted April 5, 2000 Lois: Here are a few I found. Also, you might want to check the archives for the list because I also found a bunch of recipes that had been posted on Veg-Recipes in the past. If you log in at ONElist (), click on Veg-Recipes, and then " messages " , you can put in " soybeans " under search. Also, the Indiana Soybean Board has a website with recipes: http://www.soyfoods.com Good luck! Karen * Exported from MasterCook * Southern-Style BBQ Soybeans Recipe By :Vegetarian Times, April 1996 Serving Size : 8 Preparation Time :0:00 Categories : Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons canola oil 3 medium onions -- chopped 1 15 oz can stewed tomatoes -- crushed w/fork 3 tablespoons tomato paste 2 cups water 1 tablespoon molasses 1/2 cup dark brown sugar -- packed 2 tablespoons soy sauce 1/2 teaspoon allspice 1 teaspoon salt 1/4 cup vinegar 4 cups cooked soybeans freshly ground pepper -- to taste Heat oil in large non-aluminum saucepan or soup kettle. Add onions; saute over low heat until soft. Add tomatoes, tomato paste, water, molasses, sugar, soy sauce, allspice, salt and vinegar. Simmer 5 minutes. Add soybeans; bring to a simmer, cover and cook until sauce has thickened and beans are very tender, about 1-1/2 hours. If mixture looks dry, add up to 1 cup additional water and cook another 10-15 minutes. Add pepper and adjust seasonings. Note: Alternatively, combine all ingredients in a covered casserole, bake 2 hours at 350 degrees. Uncover; bake 30 minutes more. Per serving 9g fat, 13g protein. | - - - - - - - - - - - - - - - - - - - Per serving: 277 Calories (kcal); 11g Total Fat; (34% calories from fat); 16g Protein; 33g Carbohydrate; 0mg Cholesterol; 596mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : Makes 8 servings Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Soy Gevult Recipe By :Mollie Katzen, " Moosewood Cookbook " Serving Size : 6 Preparation Time :2:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups soybeans -- soaked 3 hrs. 2 teaspoons salt 1 cup sour cream 1 1/2 ounces dried black mushrooms 2 1/2 cups boiling water 1 1/2 cups chopped onion 2 cloves garlic -- crushed 3 tablespoons butter 3 tablespoons flour 1 teaspoon salt 2 tablespoons tamari soy sauce 2 tablespoons sherry 1. Put soybeans and 2 tsp. salt in saucepan and cover with water. Cook 1 3/4 hours, or until tender. When still hot (and drained), toss with sour cream. 2. Place mushrooms in bowl. Pour in the boiling water. Cover, let stand 20 minutes. Drain mushrooms thoroughly, squeezing out excess water. SAVE ALL THE WATER! It holds flavor secrets. Slice the mushrooms thinly. 3. Melt the butter in a saucepan. Add onion, garlic, sliced black mushrooms, and salt. After 5 minutes, stir in flour. Keep stirring & cooking 5 more minutes. Add black mushroom water, sherry, and tamari. Cook, stirring frequently, over very low heat 8-10 minutes, or until thickened and smooth. 4. Steam up some of your favorite vegetables. Carrot, cabbage, zucchini....whatever. Recommended amount: about 6 cups' worth, steamed. (1 small head cabbage, one medium sliced carrot, one smallish zucchini, for example.) 5. Combine everything in large casserole. Add 2 more tbs. sherry, 2 more tbs. tamari, and lots of black pepper. Bake covered, 45-50 minutes at 350 F. >From Karen Sonnessa <ksonness - - - - - - - - - - - - - - - - - - - Per serving: 432 Calories (kcal); 26g Total Fat; (52% calories from fat); 25g Protein; 28g Carbohydrate; 33mg Cholesterol; 1486mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Soybean Hummus Recipe By :Minneapolis Star and Tribune, 9/98 Serving Size : 1 Preparation Time :0:00 Categories : Dips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon safflower oil 2 tablespoons finely chopped onion 1 teaspoon minced garlic 1/4 cup minced fresh flat-leaf parsley 1 teaspoon minced fresh basil -- (or 1/4 tsp. dried) 1 teaspoon minced fresh oregano -- (or 1/4 tsp. dried) 1/2 teaspoon freshly ground black pepper -- or to taste 1 dash ground cumin 1 dash salt -- or to taste 1 1/2 cups cooked soybeans -- (one 15-oz. can, -- drained and rinsed) 3 tablespoons freshly squeezed lemon juice 2 tablespoons toasted sesame seeds Halved cherry tomatoes -- for garnish 1 sprigs fresh flat-leaf parsley -- for garnish Heat the oil in a small nonstick skillet over medium heat. Add the onion and garlic; cook, stirring occasionally, until the onion is softened, about 2 minutes. Remove from the heat and add the minced parsley, basil, oregano, pepper, cumin, and salt; stir until the parsley is softened. Set aside in the skillet. Put the soybeans and lemon juice into a food processor; process until smooth. Transfer to the skillet; stir in the sesame seeds. Adjust the seasoning to taste. Garnish with tomatoes and parsley. Makes 1 1/4 cups. Advance preparation: The flavor matures if this mixture is made 1 or 2 days in advance: cover and refrigerate. Bring to room temperature before serving. Each 1 tbsp. serving has approximately 33 calories, 2 gm. protein, 2 gm. carbohydrate, 2 gm. fat, no cholesterol, 6 mg. sodium. - - - - - - - - - - - - - - - - - - - Per serving: 701 Calories (kcal); 45g Total Fat; (54% calories from fat); 48g Protein; 38g Carbohydrate; 0mg Cholesterol; 319mg Sodium Food Exchanges: 2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Classic hummus is traditionally made from chickpeas; here it has been adapted for soybeans. This can be used as a spread for breads, crackers, even cucumber rounds, or as a dip or sandwich filling. The hummus should have a spreadable consistency; some cooked beans are moister than others, so the amount of lemon juice needed may vary. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Roasted Soybeans Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizer/Snack Indiana Soybean Board Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup whole dry soybeans Salt Garlic Chili powder Soak three cups of whole dry soybeans using either the standard or quick soaking method in Notes. Spread them evenly over a lightly oiled cookie sheet. Sprinkle with salt, garlic and chili powder. Bake in a 300ºF oven, shaking the pan every 15 minutes for about one hour or until soybeans are lightly browned. Source: " Indiana Soybean Board " S(Internet address): " http://www.soyfoods.com/index.html " Copyright: " Copyright 1997 Indiana Soybean Board " - - - - - - - - - - - - - - - - - - - Per serving: 2321 Calories (kcal); 111g Total Fat; (40% calories from fat); 204g Protein; 168g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 24 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates NOTES : SOAKING: Soaking dry soybeans shortens the cooking time and improves the flavor, texture and appearance of beans. Standard Soaking: In a large pot, add 6 cups of water for each pound of dry beans. Let the soybeans stand at room temperature for about six to eight hours, or overnight. It is unnecessary to refrigerate the beans during this process. Drain, rinse and cook beans. Quick Soaking: Add 6 to 8 cups of hot water for each pound of dry beans. Heat the water to boiling and cook the soybeans for five minutes. Cover the pot and let the beans stand for one hour. Drain, rinse and cook the beans. Nutr. Assoc. : 1400 0 0 0 Quote Link to comment Share on other sites More sharing options...
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