A sight for soy eyes: Marinated soybeans
The next few posts are directed at vegetarians — along with the veggie-curious and veggie-tolerant. Each recipe features soybeans (or soy products).
Soybeans have enjoyed a long history as a food crop. Introduced from Asia to the west in the 1700s, they have, in contemporary times, constituted a significant portion of the diet of many vegetarians.
Soybeans have enjoyed a long history as a food crop. Introduced from Asia to the west in the 1700s, they have, in contemporary times, constituted a significant portion of the diet of many vegetarians.
Despite documented benefits, concern has arisen recently regarding potential health risks of soy. It appears, though, that these problems are most likely associated with extreme dietary practices.
In other words, occasional consumption of soy — as part of a balanced diet — is fine. All the same, it may be prudent to choose less processed forms and to avoid making soy one's sole source of protein.
This recipe, like those following over the next few days, has been clipped from my old cookbook, the one I gave as a gift to Fred long, long ago.
First up is marinated soybeans.
Note: Pre-cooked soybeans may be purchased in tins.
Or you may cook from dried by:
In other words, occasional consumption of soy — as part of a balanced diet — is fine. All the same, it may be prudent to choose less processed forms and to avoid making soy one's sole source of protein.
This recipe, like those following over the next few days, has been clipped from my old cookbook, the one I gave as a gift to Fred long, long ago.
First up is marinated soybeans.
Note: Pre-cooked soybeans may be purchased in tins.
Or you may cook from dried by:
- soaking beans in water overnight,
- bringing them to boil, and
- simmering for 3+ hours.
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