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Amazing Soy: A Complete Guide to Buying and Cooking This Nutritional Powerhouse With 240 Recipes
     

Amazing Soy: A Complete Guide to Buying and Cooking This Nutritional Powerhouse With 240 Recipes

by Dana Jacobi
 

Dana Jacobi, the undisputed "Queen of Soy," revolutionizes the art of cooking with soy -- the amazing, versatile power food.

This definitive cookbook on soy includes

  • 240 great-tasting recipes for every occasion and eating style, including instant break-fasts, energy-boosting snacks, working lunches, elegant entertaining dishes, authentic Asian

Overview

Dana Jacobi, the undisputed "Queen of Soy," revolutionizes the art of cooking with soy -- the amazing, versatile power food.

This definitive cookbook on soy includes

  • 240 great-tasting recipes for every occasion and eating style, including instant break-fasts, energy-boosting snacks, working lunches, elegant entertaining dishes, authentic Asian meals, and luscious desserts
  • A comprehensive guide of soyfoods -- from familiar foods like tofu to lesser-known ingredients such as soymeat, soy cheese, miso, tempeh, and much more -- with helpful tips on how to buy, prepare, and cook with 36 of them
  • Nutritional information for each recipe
  • A directory of more than 105 soyfood companies with their websites and mail-order addresses.

Editorial Reviews

Library Journal - Library Journal
Jacobi (The Joy of Soy) is an expert on cooking with tofu, tempeh, and all the other soy products that are increasingly popular and available today. She begins with a discussion of health benefits (the American Heart Association, for example, recommends making soy protein part of a daily diet to lower cholesterol and prevent heart disease), then moves on to a guide to soy foods from edamame (the fresh soybeans served as a snack at sushi bars) to yogurt and soymilk to tofu and its relatives. She recommends specific brands when applicable; however, staunch advocate though she is, even Jacobi does not recommend soy "cold cuts" and "hot dogs," at least not those currently on the market. These introductory sections are followed by dozens of recipes, from Cloud-Light Blueberry Pancakes to Smoked Turkey and Arugula Wrap to Burmese Tofu Curry. For most cooking and health collections. Copyright 2001 Cahners Business Information.

Product Details

ISBN-13:
9780060933814
Publisher:
HarperCollins Publishers
Publication date:
08/28/2001
Edition description:
1ST
Pages:
416
Product dimensions:
7.37(w) x 9.25(h) x 0.93(d)

Read an Excerpt

Gazpacho Smoothie

Brisk as a bowl of tangy gazpacho and nourishing as a smoothie, this icy, vibrant drink is perfect in summer or winter as a light meal. I use Muir Glen's organic tomato juice, but try a tomato-vegetable blend if you wish. If you include the olive oil, choose one from Tuscany or Puglia that is fruity and strong.

Serves 1

1 cup tomato juice
1 medium tomato, peeled seeded, and chopped
1 small garlic clove, chopped
1 teaspoon white wine vinegar
Hot pepper sauce
Freshly ground black pepper
3 ice cubes
1 portion soy protein powder
1 teaspoon extra virgin olive oil, optional

  1. Combine the juice, tomato, garlic, vinegar, and hot pepper sauce and black pepper to taste in a blender. Add the ice cubes and the protein powder. Whirl until the ice no longer rattles in the container. Add the oil, if using, and whirl to blend.
  2. Pour into a tall glass and serve immediately.

Per Serving:

  • Calories 249
  • Soy Protein 25.0 g
  • Total Protein 32.1 g
  • Carbohydrates 22.1 g
  • Fat 5.2 g
  • Saturated Fat 0.6 g
  • Cholesterol 0 mg
  • Fiber 4.0 g
  • Sodium 741.0 mg


Pontormo Salad

Chef Cesar Casella, of the restaurant Beppe in New York City, prepares this warm salad with gently scrambled eggs. Using tofu in their place proves how well a recipe can be translated into soy. I serve this salad as a main course for brunch, along with Roasted Tomato Bisque (page 133). It is such a simple dish to make that I sometimes make up half the recipe for lunch when I am working at home.

Dressing

Serves 4

1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon red wine
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
4 cups baby salad greens
1 teaspoon extra virgin olive oil
16 ounces soft tofu, lightly squeezed (see page 48)
1/2 teaspoon soy sauce
1/8 teaspoon ground turmeric
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme

  1. To make the dressing, whisk together the balsamic and wine vinegars with the wine and salt and pepper to taste in a small bowl. Whisk in the oil and set aside.
  2. Arrange I cup of the salad greens in the center of four dinner plates and set aside.
  3. Heat 1 teaspoon oil in a skillet over medium-high heat. Add the tofu, breaking it up until it resembles scrambled eggs. Mix in the soy sauce, turmeric, basil, oregano, and thyme, stirring until the herbs and seasonings are evenly distributed and the tofu smells fragrant, about 2 minutes.
  4. Place a quarter of the scrambled herbed tofu over the greens on the prepared plates, and spoon a quarter of the dressing over each serving of the salad. Serve immediately.

Per Serving:

  • Calories 165
  • Soy Protein 10.1 g
  • Total Protein 11.0 g
  • Carbohydrates 5.7 g
  • Fat 12.1 g
  • Saturated Fat 1.2 g
  • Cholesterol 0 mg
  • Fiber 1.3 g
  • Sodium 44.8 mg

Meet the Author

Dana Jacobi is the author of The Natural Health Cookbook. Her articles have appeared in Food & Wine, American Health, Food Arts, and Natural Health magazines.

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