MR. SOY-BEAN Soy recipes for people who hate tofu - think they - Recipe

Better Nutrition, August, 1999 by Lisa Turner

Can you do it? Can you read just one more article on soy? How about if we promise that you don't have to eat tofu! With all due respect to tofu, super-healthy soy does come in other forms: tempeh, meat substitutes, whole beans, and fresh green soy beans (hard to find, but worth it). Moving beyond tofu can broaden your culinary horizons. If you've had it up to your chopsticks with Asian versions of tofu (although there's nothing wrong with them), try these international ways to work soy into your diet.

Basil Rosemary Vichyssoise

Cook and elegant, this creamy soup is laced with fresh herbs and soy milk -- a sophisticated way to eat soy.

3 cups vegetable stock
1 medium leek, white part only,
   rinsed and chopped
1 clove garlic, peeled and roughly chopped
3/4 lb. russet potatoes
3 Tbsp chopped fresh basil leaves
1 Tbsp chopped fresh rosemary leaves
1 tsp lemon juice
1 tsp honey
2 cups plain soy milk, chilled
1/4 cup seeded, minced cucumber
1/2 tsp sea salt
1/4 tsp white pepper
Rosemary sprigs for garnish

In a large soup pot, simmer 1 cup of vegetable stock until reduced by half. Add leek and garlic and simmer, covered, for 10 minutes.

Peel and coarsely chop potatoes. Add potatoes and remaining stock to leek mixture. Bring to a boil, reduce heat, and simmer, covered, until potatoes are very tender, about 30 minutes. Remove from heat and let cool slightly.

Add basil, rosemary, lemon juice, and honey. Puree soup in batches until smooth. Chill for 6 hours, or overnight.

Add soy milk, cucumber, sea salt, and white pepper. Serve in chilled bowls with rosemary sprigs as garnish. Serves 4 to 6.

Scandinavian Caraway Noodles

Soy ground round enhances this simple, traditional Scandinavian dish. The original recipe uses homemade egg noodles; whole-grain pasta is a healthier substitute.

2 Tbsp unsalted organic butter
2 tsp caraway seeds
12 oz. uncooked whole-grain fettucini or
   egg noodles
2 tsp canola oil
1 small yellow onion, diced
1/2 lb. soy ground round
1/2 tsp sea salt
1/4 tsp white pepper
2 Tbsp chopped fresh oregano

Melt butter in a small saucepan over medium heat until it foams. Add caraway seeds, reduce heat, and cook until butter is light brown. Remove from heat.

Cook pasta in a large pot of boiling salted water until tender but still firm. While pasta is cooking, heat oil in a medium skillet and saute onions until golden. Add soy ground round, sea salt, and pepper, and cook until lightly browned.

Drain pasta and return to pot. Add browned butter and stir over low heat until noodles are glazed, about three minutes. Stir in soy burger mixture.

Serve on warmed plates, and sprinkle with chopped oregano. Serves 4 to 6.

Greek Spinach Pie

Soy cheese and spinach in a tender crust make hearty lunches, healthy appetizers.

1 1/2 cups whole-wheat flour
1/2 tsp sea salt
2 Tbsp canola oil
1/2 cup ice water
1 1/2 Cups grated mozzarella-style
  soy cheese
3 Tbsp raw tahini
2 tsp lemon juice
1/4 tsp turmeric
1 Tbsp finely chopped fresh basil
1/4 tsp white pepper
4 garlic cloves, minced
1/2 cup chopped yellow onion
1 10-oz, package frozen chopped spinach,
  thawed
1 small ripe tomato
1/4 cup sliced black olives
Fresh basil leaves for garnish

Preheat oven to 400 [degrees] F. Combine flour, salt, oil, and water in a medium mixing bowl and stir to form dough. Press dough into a lightly oiled 8-inch pie pan. Pinch edges of dough with thumb and forefinger to crimp. Set aside.

In a medium mixing bowl, combine soy cheese, tahini, lemon juice, turmeric, basil, white pepper, and garlic. Blend in onions and spinach and mix well. Pour mixture into pie shell. Arrange tomatoes, olives, and basil on top.

Bake at 400 [degrees] F for 30 to 40 minutes, or until firm. Serve hot.

Makes 6 servings.

Moroccan Tagine with Peppers and Olives

Tagine is a traditional dish usually made with meat or fish. Tempeh picks up the spicy flavors nicely, while holding its shape and texture.

2 8-oz. packages plain tempeh
2 Tbsp extra virgin olive oil
3 Tbsp tamari
1/4 cup chopped fresh Italian parsley
3 large garlic cloves, diced
2 Tbsp chopped fresh cilantro
2 tsp paprika
2 tsp ground turmeric
1 lb. carrots, sliced
1 lb. tomatoes, sliced
1 medium white onion, sliced
1 lemon, thinly sliced
1/2 tsp pepper
1 medium red pepper, Cored and seeded,
  cut into 1/4-inch strips
24 brine-cured olives
Parsley for garnish

Unwrap each package of tempeh and cut from corner to corner to make four triangles per package. Cut each triangle in half lengthwise and make 16 triangles in all.

Combine olive oil, water, parsley, garlic, cilantro, paprika, and turmeric in a medium bowl. Mix well. Add tempeh and stir gently to coat. Refrigerate for two to three hours.

Preheat oven to 350 [degrees] F. Lightly oil a medium glass casserole dish. Layer carrots, half of tomatoes, half of onion, and half of lemon in casserole. Sprinkle with pepper.

Remove tempeh from marinade (reserve marinade). Arrange tempeh on top of vegetables. Top with remaining tomato, onion, and lemon slices. Arrange red pepper and olives on strips and cover with remaining marinade. Cover with foil and bake for 45 minutes, or until vegetables are tender. Garnish with parsley and serve hot.