I enjoy making new recipes for my family. One of my goals this year is to balance our meal plan with healthy meals. I recently starting making recipes from Soy Connection. According to USB’s 2008 Consumer Attitudes about Nutrition survey, soybean oil was among the top three oils ranked “very healthy” by consumers, along with olive and flaxseed oils. I looked through my pantry and found several bottles of vegetable oil. It wasn’t until I started taking a closer look at the ingredients that I realized that I have been cooking with Soybean oil for most of my life.
But the recipes I’ve jotted down below can be used with any cooking oil you feel most suited to your tastes. Olive Oil is considered a very healthy alternative as well, so feel free to browse through several Gundry MD Olive Oil Reviews and then decide whether using it for your cooking is right for you.
The type of recipes I found vary including tofu recipes, salads, soups and appetizers. Soy easily adapts to every cuisine and every meal to please all ages and tastes. Try these delicious, tested soy recipes to see for yourself how easily soy can spice up your cooking and healthy lifestyle. I’m enjoying balancing healthy recipes.
Wild Green Salad with Raspberry Walnut Vinaigrette Recipe
Ingredients:
|
Raspberry Walnut Vinaigrette |
|
| 1/2 cup | Soybean oil |
| 1/2 cup | Raspberries, fresh |
| 1/4 cup | Walnuts, toasted, chopped |
| 1/4 cup | Balsamic vinegar |
| 1/4 cup | Water |
| 3 tablespoons | Red onion, minced |
| 2 teaspoons | Sugar |
| 1/4 teaspoon | Salt |
| 1/8 teaspoon | Black pepper, ground |
| Wild Green Salad | |
| 6 cups | Mixed wild greens (a 5.5 oz. bag of greens yields 6 cups) |
| 1/4 cup | Gorgonzola cheese, crumbled |
| 1/4 cup | Walnuts, toasted |
| 1/2 cup | Raspberries, fresh |
Cook time:none
To make dressing, place all Raspberry Walnut Vinaigrette ingredients in food processor or blender. Process until smooth; refrigerate. Makes 1 1/4 cups dressing.Place greens in large bowl. Pour 1/2-cup Raspberry Walnut Vinaigrette dressing over salad; toss until blended. Sprinkle cheese, walnuts and raspberries over salad. Serve immediately.
Ingredients:
| 2 | Cloves garlic, minced |
| 2 tablespoons | Soybean oil (vegetable oil) |
| 2 quarts | Vegetable or chicken broth |
| 2 quarts | Water |
| 3 cups | Textured soy protein (10 oz.) |
| 2 cups | Brown rice, uncooked |
| 2 teaspoons | Oregano leaves, dried, crumbled |
| 1 teaspoon | Thyme leaves, dried, crumbled |
| 1 teaspoon | Salt |
| 1 teaspoon | Ground pepper |
| 3 quarts | Diced tomatoes, canned |
| 2 cups | Zucchini, diced (3/4 inch) |
| 1 cup | Celery, sliced |
| 1/2 cup | Parsley, chopped (optional) |
Saute onion and garlic in oil until tender.Add broth, water, soy protein, brown rice and seasonings. Bring mixture to boil; reduce heat and simmer, covered, 30 minutes.Add tomatoes, zucchini and celery; return to boil, reduce heat and simmer 20 minutes or until rice is tender.Portion 12 ounces into large bowls, if desired.Sprinkle 1 teaspoon minced parsley over each serving.
Ingredients:
| 1 teaspoon | Soybean oil (often labeled “vegetable oil”) |
| 1 | Onion (small), diced |
| 3 cups | Frozen edamame (shelled) |
| 2 cups | Low sodium vegetable or chicken broth |
| 1 cup | Plain soymilk |
| 1 cup | Baby arugula leaves, packed |
| 1/2 teaspoon | Salt (or to taste) |
| 1/4 teaspoon | Ground black pepper |
| Greek-style yogurt (optional) |
Soup’s on! Packed with high quality soy protein and fiber, this quick and easy homemade soup will warm your soul and keep you satisfied for hours.Prep time:5 minutesCook time:15 minutes
Heat soybean oil in large saucepan over medium heat. Add onions and cook for 2 to 3 minutes, until soft. Add edamame and broth; simmer for 5 to 6 minutes, until just tender.Place mixture in food processor; add soymilk and arugula. Process 1 minute, or until smooth.Return to saucepan. Heat over medium heat, stirring occasionally, until soup begins to simmer. Ladle into bowls; top with yogurt, if desired.Thin soup with additional vegetable broth as needed.
Ingredients:
| 4 cups | Soybean oil (for deep frying) |
| 1 | Egg, beaten |
| 1 cup | Panko bread crumbs |
| 1 pound | Cod filets, uncooked, cut into 2 x 1-inch strips |
| 6 tablespoons | Fire-roasted salsa |
| 2 tablespoons | Mayonnaise |
| 8 | Fresh corn tortillas, 6-inch |
| 1 cup | Kimchi |
| 2 cups | Shredded red cabbage |
| 1 cup | Grated carrots |
| 1/2 cup | Frozen edamame (shelled), cooked according to package directions |
Mix-and-match ethnic flavors in a single dish. Bite into a classic Mexican taco topped with pickled, spicy Kimchi, and awaken your taste buds with a global adventure.Prep time:10 minutesCook time:20 minutes
Place egg in shallow dish. Place panko bread crumbs in a separate shallow dish. Dip fish pieces into egg and then roll in panko, pressing gently into each side of fish, to coat completely.
Carefully place 8 pieces of fish into hot oil. Fry approximately 4 minutes, turning once, until golden brown and crisp. Remove from oil; place on paper towels to drain. Repeat with remaining fish.
Combine salsa and mayonnaise in small bowl. Top each tortilla with 2 pieces of fish, kimchi and assorted vegetables as desired. Serve with salsa mixture.
Linguini with Roasted Garlic-Wine Sauce
Ingredients:
| 6 1/4 pounds | Linguini, dry6 |
| 12 ounces | Soybean Oil |
| 1 1/2 pounds | Roasted Garlic Paste* |
| 12 ounces | Shallots, minced |
| 3 pounds | Dry White Wine |
| 3 pounds | Chicken or Vegetable Broth |
| 9 1/2 pounds | Tomatoes, seeded, diced |
| 4 pounds | Edamame |
| 2 pounds | Pine Nuts, toasted |
| 4 ounces | Basil, fresh, chopped |
| 1 tablespoon | Salt |
| 2 teaspoons | Black Pepper |
| 10 ounces | Parmesan Cheese, grated |
Prepare linguini as directed on package. Drain and set aside.Heat oil in large skillet. Sauté oil, garlic paste and shallots until shallots are translucent, stirring occasionally.Add wine and chicken broth. Simmer until reduced in half.Add tomatoes and edamame. Cook until heated through.
Stir-in pine nuts, basil, salt and pepper. SPOON over cooked linguini.
Sprinkle with Parmesan.
*To make roasted garlic paste, cut pointed top off 12 unpeeled garlic heads (2 lb 5 oz) leaving cloves intact. Place garlic heads on aluminum foil and drizzle with 4 oz vegetable oil. Seal foil around garlic and bake at 400 F 30 to 40 minutes until cloves are soft. Cool, squeeze paste from cloves and mash.
**Original recipe makes 50 cups pasta, 38 cups sauce
For additional information on United Soybean visit the Website or Facebook Page. For additional recipes you can also find them on Twitter via the #SoyParaSoy hashtag.
Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and the United Soybean Board. However, all opinions expressed are my own.
Question: What is your favorite recipe?
Eva Smith
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