Foods for Life
Cooking with Soy Foods Handbook
Excerpt from Soy food Handbook
As a versatile source of food, the soybean is hard to beat. Although they can be eaten whole after being boiled or roasted, most soybeans are transformed into a great variety of foods.
In addition, many foods found in your kitchen cupboard contain soy, such as soy oil (often called vegetable oil), lecithin, soy protein concentrates, and textured soy protein. The soy food descriptions listed alphabetically represent the most common soyfoods on the market today:
Green Vegetable Soybeans (Edamamé)
These large soybeans are harvested when the beans are still green and sweet tasting and can be served as a snack or a main vegetable dish, after steaming for 15-20 minutes. They are high in protein and fiber and contain no cholesterol. Edamame is often found in Asian and natural food stores, shelled or in the pod.
Hydrolyzed Vegetable Protein (HVP)
Hydrolyzed vegetable protein (HVP) is a protein obtained from any vegetable, including soybeans. The protein is broken down into amino acids by a chemical process called acid hydrolysis. HVP is a flavor enhancer that can be used in soups, broth, sauces, gravies, flavoring and spice blends, and vegetables.
Soy-Based Infant Formulas
Soy-based infant formulas are similar to other infant formulas except that a soy protein isolate powder is used as a base, instead of cow's milk. Carbohydrates and fats are added to achieve a fluid similar to breast milk.
"Wendy has done a fine job in simplifying and clarifying what you really need to know. Her book is more than a mere cookbook, it is a guidebook to a healthier life and a freer spirit." John Robbins, Pulitzer prize winning author, "Diet for A New America" and "Reclaiming Our Health"
Cooking with Soy Foods Handbook $2.95 |
