Soy Good

Soy is surprisingly versatile in cooking, and you don't have to be a vegetarian to enjoy it. (Photo from clipart.com.)

Soy recipes:

Green Soybean Couscous

Ingredients:

one 5.7-ounce package herbed chicken-flavor couscous
1 cup frozen green soybeans, cooked according to package directions
3/4 cup dried currants or raisins
2 tbsp. chopped fresh parsley
2 tbsp. pine nuts, toasted

Preparation:

In a large saucepan, cook couscous according to package directions. Stir in soybeans, currants, parsley and pine nuts. Serve warm with grilled salmon.

Yield: 4 to 6 servings

Grilled Marinated Salmon

Ingredients:

1 1/2 pounds salmon fillets
1/2 cup soy oil
1/4 cup low-sodium soy sauce
1 tbsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
1/3 cup bourbon
11/2 tbsp. brown sugar

Preparation:

Place salmon fillets in a shallow, glass baking dish. Combine all other ingredients and pour over salmon fillets. Cover with plastic wrap. Marinate at least 3 hours in refrigerator. Remove salmon from marinade; discard marinade. Broil or grill salmon over medium-hot heat 12 to 15 minutes.

Yield: 4 servings

Golden Blueberry Muffins

Ingredients:

For the muffins
one 16.5-ounce box wild blueberry low-fat muffin mix
3 ounces soft silken tofu
2/3 cup vanilla soy milk
1 tbsp. soybean oil

For the streusel topping:
1/2 cup finely chopped unflavored roasted soy nuts or almonds
1/4 cup brown sugar
1 tbsp. freshly grated orange peel

Preparation:

Preheat oven to 400 degrees.

Cook's note: The tofu comes in a 12-ounce package. Reserve the remaining tofu for another use.

In food processor or blender, combine tofu, soy milk, and oil. Blend until smooth. Open small can of blueberries from muffin mix; rinse, drain, and set aside.

In a large bowl, combine dry muffin mix packet and tofu mixture. Dough will be stiff; do not overmix. Fold in blueberries. Spoon batter about 2/3 full into 12 muffin cups sprayed with nonstick cooking spray or lined with paper baking cups.

In a small bowl, combine streusel topping ingredients. Sprinkle each muffin with 1 tablespoon topping. Bake for 15 to 18 minutes or until golden brown. Remove muffins from pan to wire cooling rack. Cool slightly and serve.

Yield: 12 muffins

Garlic Mashed Potatoes

Ingredients:

6 potatoes, washed, unpeeled and quartered
6 cups water
3 ounces soft silken tofu
2 tsp. fresh minced garlic
2 tbsp. soy margarine
1 tsp. salt
freshly ground pepper to taste

Preparation:

Boil potatoes in water until tender. While potatoes cook, mix tofu, garlic, soy margarine, salt and pepper until smooth and set aside. Drain potatoes and mash them in pan. Add tofu mixture to potatoes and mix well.

Yield: 6 servings

Doublefruit Smoothies

Ingredients:

2 cups soy milk
1/3 pkg. tofu
1 banana
1 cup frozen strawberries, no sugar

Preparation:

Put ingredients in a blender and process until smooth.

Yield: 2 servings

— Connie Cahill