Posts tagged Soybeans at Slashfood

Posts with tag soybeans

Vegan tempeh wraps

Posted Feb 6th 2008 5:00PM by Ellen Slattery
Filed under: Vegetables, Recipes, Raves & Reviews, How To, Vegetarian/Vegan

Here's a great, easy way to use tempeh, whether you're a tentative tempeh virgin or a seasoned tempeh veteran. (A reminder for the newbies: tempeh is made from fermented soybeans, and I swear, it's really quite good).

I whip this up a lot when I'm in a hurry and am in desperate need of protein. Just heat a little olive oil in a skillet and toss in cubed tempeh, mushrooms, red bell peppers, spinach, or whatever else you happen to have on hand. Sprinkle it with seasonings (I use some random herb and spice blend), and fry for about eight minutes, or until the tempeh gets brown.

Hint: tempeh tends to be an oil hog, and it soaks it up really quickly. To alleviate this, I usually add in some veggie stock and water, which works just as well as the oil and doesn't add any unwanted fat.

If you don't like the taste of straight tempeh, you can simply marinate it in balsamic vinegar, barbecue sauce, or soy sauce beforehand, or grill it instead of frying, which gives it an edge. Then, toss some shredded soy cheese and chunky salsa on top, wrap it in a tortilla (I use chile-flavored), and devour.

Want some additional ideas about how to feature tempeh in your meals? Check out the gallery.

Gallery: Tempeh Delights

How to make tofu, a la Cool Hunting

Posted Jul 18th 2007 4:44PM by Sarah J. Gim
Filed under: Vegetarian, Vegan, Vegetables, Asia, On the Blogs, How To, Light Food, Health & Medical

I eat a lot of tofu, not because I'm vegan/vegetarian and have to eat some sort of protein, but because tofu tastes good to me. (My being Asian and eating tofu all my life might have something to do with this, too.)

Now, it is just way too easy to pick up several blocks of tofu from the market for ninety-nine cents each, sometimes less when it's on sale, but if you have some time on your hands, you can make tofu at home, per the above video above from Cool Hunting. All you need is 150 g of dried soybeans, calcium sulfate, and the foresight to start soaking the dried soybeans the night before.

Making soy milk and tofu at home

Posted May 6th 2006 6:01PM by Sarah J. Gim
Filed under: Lunch, Breakfast, Dinner, Snacks, Vegetarian, Vegan, Grains, Nuts/seeds, Asia, Stores & Shopping, How To, New Products, America

soy milk maker Nicole has already mentioned soy milk and whether it's good for children or not. If you decide that the Newsweek article speaks the truth, then read no further.

However, if you're an adult and drink soy milk, or if you and your children will continue to drink soy and rice milks, then perhaps making it at home from soybeans yourself is a good way to go, and also to ensure the quality of the product. This is the SoyaJoy soy milk maker, which can also make rice milk, almond milk and milks with other nuts/seeds. Because tofu is made from soy milk, you can also make tofu at home if you have the SoyaJoy. (Not that you couldn't make either soy milk or tofu without the machine).

The SoyaJoy sells for $137 retail, but until tomorrow, can be ordered directly from the manufacturer for $89.95 (though I suspect that the incentive "sale" price might be in effect for whatever holiday is next, as well).

Eating up the Amazon

Posted Apr 10th 2006 12:46PM by Nicole Weston
Filed under: South America, Farming, Newspapers, Europe

Greenpeace is targeting European McDonald's as a catalyst for the destruction of the rain forest half a world away. According to a report entitled "Eating up the Amazon," the eco-watchdog organization says that the soybeans that European fast food restaurants use to feed their chickens are grown in illegally deforested areas of the rain forest.

In Brazil, soybean farming has become so profitable that ranchers are selling off their now-valuable pasture land to farmers. The reason that this is illegal, says the group, is that there are regulations in Brazil that require landowners to keep 80 percent of their land forested. Once the ranchers have sold their cleared pasture land, they simply clear new land. Selling of chunks of their property means that they are keeping themselves under the 80 percent margin set by the government, but it does mean that the rain forest is getting smaller. There is also talk of ranchers and farmers using near-slave labor to harvest and tend the crops and an insinuation that the fast food companies might be simply turning away from the problem, if not outright promoting it.

Deodorized soybeans

Posted Mar 9th 2006 7:07PM by Nick Vagnoni
Filed under: Farming, Business, Southern States, New Products

Food scientists at the University of Georgia are working with a new type of soybean that supposedly has none of the "off" or "beany" taste sometimes associated with soy products, according to FoodNavigator-USA.com. The bean, known as L-Star, is a non-GMO variety that lacks lipoxygenase, the enzyme responsible for the odd flavor in question. Aside from a difference in taste, UGA scientists say that products made from L-Star may be more nutritious, as they won't have to undergo the "deodorizing" process that other soybeans are sometimes treated to. Products using L-Star soybeans may begin to appear in U.S. markets by next year.

The only instance I can think of where an odd flavor is really apparent is soy milk, which, to me, has a very distinct taste. I've never found tofu or soybeans to have strange or unpleasant flavor, however.

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Vegan tempeh wraps

How to make tofu, a la Cool Hunting

Making soy milk and tofu at home

Eating up the Amazon

Deodorized soybeans

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