You are here: Seasoned Cooking » All Issues » August 2003 Issue » This Article » Page 1
August 2003 Issue
Soy Good
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Kansas' Cafe

Compassionate Food for Compassionate People - all vegan all the time

Betty Crocker

Includes a hassle-free shopping list, dinner planner, and recipes.

Cooking Solutions

Providing you with the best in food information, cooking advice, catering, recipes, cookbooks, Chef's tools & supplies and lots more... Tons of res...

The Vegetarian Resource Group

We have vegetarian and vegan recipes, vegetarian and vegan nutrition information, vegetarian and vegan cookbooks, Vegetarian Journal excerpts, vege...

Gramp's Lamps - Gone With the Wind Lamps

Gramp's Lamps offers the finest hand painted "Gone With the Wind" hurricane lamps & night lights.
Soy is a hot topic these days. Whether you are trying to include it for its health benefits or you like it for its versatility, soy is one of those things that you should have in your kitchen. Whether it's in the form of soy milk, tofu, edamamé or even soy nuts, including two servings of soy in your daily diet has become a frequent recommendation of doctors everywhere. And there is good reason for that recommendation:
  • In the study of 120 Asian women, those who consumed the highest amount of soy had the most protection from breast cancer -- up to a 50% reduced risk -- compared to those women who consumed the least amount of soy.

  • The American Heart Association recently concluded that 25-50 grams of soy a day can help lower levels of LDL or "bad" cholesterol by as much as 8%. Isoflavones are believed to prevent LDL levels from harming the walls of the blood vessels. While man-made estrogens can raise levels of blood fats called triglycerides, soy doesn't have this negative effect.

  • A study by researchers at the University of Illinois at Champaign-Urbana, found that postmenopausal women with high concentrations of soy in their diet had stronger bones.

  • A recent issue of the Mayo Health Clinic Health Letter noted that studies on soy have shown promising results in the prevention of heart disease, stroke, cancer, and hot flashes during menopause, as well as benefits for osteoporosis.

  • One study involving more than 12,000 men indicated that drinking soy milk at least once a day was associated with a 70% reduction in the risk of prostate cancer. Research on soy and the prevention of colon cancer has also produced encouraging results.
But even with this kind of encouraging news, many people are unsure how to incorporate soy products into their kitchen routine. But with many products and variations available today, there are many ways to enjoy soy without feeling like you've lost touch with your favorite foods. It can be as simple as adding some roasted soy nuts to your favorite trail mix or making a simple rice pudding with soy milk instead of dairy. Even creamy dressings can take advantage of silken tofu that's been tossed around in the food processor!

Of course, that's certainly not the end of soy's place at our culinary table. In fact, to give you a taste of where soy foods can be found, here's a sampling of recipes. Some hide it in ways that would surprise you and others make it the star of the show. Try a few out and see how you can enjoy soy for its health benefits, versatility and taste.


Creamy Hummus

Serve this delightfully textured dip with pita wedges and fresh vegetables.
  • 2 cloves garlic
  • 1 block silken tofu
  • 1 can chickpeas -- drained, liquid reserved
  • 2 T. sesame paste
  • 2 T. chopped fresh parsley
  • 2 T. olive oil
  • Salt and pepper to taste
  • Paprika, olive oil and fresh parsley for garnish -- optional
Place the garlic in a food processor and process until finely chopped. Add the tofu, chickpeas and sesame paste and process until smooth. Gradually add the parsley, olive oil and seasonings and process again. Sprinkle paprika and parsley over the hummus and drizzle with olive oil before serving.
  • Yields: 2 cups
  • Preparation Time: 5 minutes


Three Bean Garden Salad

Edamamé can be found frozen -- in shells or without -- in many grocery stores year round.
  • 1 c. cut green beans -- steamed
  • 1 can kidney beans -- rinsed and drained
  • 1 c. shelled edamamé (green soybeans)
  • 1/4 c. thinly sliced red onion
  • 1 c. diced tomato
  • 1 c. sliced carrots
  • 1/4 c. red wine vinegar
  • 1/4 c. olive oil
  • 1 clove garlic -- minced
  • 1 tsp. salt
  • 1/2 tsp. pepper
Combine the first 6 ingredients (green beans through carrots) in a large bowl. Combine the remaining ingredients and add to the vegetables; toss to coat. Serve immediately.
  • Yields: 5-6 servings
  • Preparation Time: 15 minutes

Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.