Ahoy Ahoy Friends. April 21 National Chocolate-Covered Cashews Day or Chocolate-Covered Cashew Truffle Day…but since I’ve already blogged about cashews and chocolate truffles, I decided to instead to shed a little light onto Soyfoods Month.
So, soy. What once was a delicacy of eastern cooking, is now truly ubiquitous in north american diets. Food manufacturers have recognized that this little wonder-legume oil seed is a cheap source of oil and protein. It also has a mild taste and a chameleon like property which allows it to slip unnoticed into almost any food to bulk it up. There is soy in your breakfast cereal, potato chips, salad dressing, and your chicken tenders. And this reliance on soy as a filler won’t end anytime soon. As this planet has more and more mouths to feed, soybeans become an natural source of protein, because they are very efficient: Soybeans can produce at least twice as much protein per acre than any other major vegetable or grain crop, 5 to 10 times more protein per acre than land set aside for grazing animals to make milk, and up to 15 times more protein per acre than land set aside for meat production.
Soy is also one of those foods that people have strong feeling about. For every website touting the health benefits of soy (low cholesterol, cancer fighting), there is another warning of the dangers of soy -mainly related to having too much estrogen in your system (i.e. endocrine disruption, increase in breast cancer) as there are natural phyto-estrogens in soy. I have no opinion, other than to say–everything in moderation, ok?
In honor of Soyfood Month, I devised a little dinner for my friend April and I. We had edamame (with salt and lime) as a starter, a stirfry with tofu and soy sauce on brown rice, and finished the night with a dairy-free lemon pudding. Soytastic!
DB’s Tofu Strifry:
In a wok or deep skillet, gently heat 1 tbs cooking oil and 1 tbs sesame oil over medium heat. Gently fry two cloves of garlic, and grate in some frozen ginger.
When the garlic is slightly brown, toss is your veggies – chopped up peppers, cauliflower, carrot ribbons, broccoli etc. Gently stirfy–if necessary add a little water to the pan to steam slightly.
When the veg are tender crisp, toss in some cubed firm tofu and baby corn. Add 3/4c Rub with Love Ginger Teriyaki Sauce. This is a great line of small batch sauces coming out of Seattle. Or make it yourself, but mixing up some brown sugar, soy sauce, rice vinegar, garlic, pineapple juice, ginger, star anise and sesame seeds.
When the sauce is nice and thick and bubbly, and the tofu and corn is heated through, serve over rice.
… and just when you thought you couldn’t eat anything else:
April’s Lemony Goodness Pudding
1 lb silken tofu
3/4 c cane sugar
6 tbs fresh lemon juice
1 tsp vanilla
1/4 tsp salt
1/4 c oil (canola or veggie)
Blend all ingredients in blender, put in fridge several house so it will firm up.
April says this comes from a s. 1970’s English cookbook called “Tofu Cookery“).
Long Live the Bean!