Healthy Soy Recipes

Potato Salad

Ingredients:

1-1/2 lb. red potatoes
1 lb. French green beans
1 lb. soybeans
1/3 cup extra-virgin olive oil
1/3 cup minced shallots
1/3 cup chopped tarragon
1/3 cup lemon or lime juice
salt and pepper to taste

Preparations:

Boil the potatoes, green beans and soy beans whole until soft but not mushy—about 10 to 15 minutes. Place in an ice bath immediately to prevent further cooking. Dice potatoes by cutting them in half, then lay the half flat on the cutting board and cut it in half again. Slice the quarters horizontally into an even dice.

Prepare green beans by slicing on the diagonal. If using regular beans instead of the daintier French beans, nip off the tough ends as well. Combine cooked and cooled vegetables in a large bowl. Add remaining ingredients on top of the vegetables and toss well.

Ingredients:

2 Tbs. olive oil
1 medium onion, chopped
2 cloves garlic, chopped
3 carrots, medium dice
3 celery stalks, diced into medium chunks
2 cup soy beans
6 cups chicken or vegetable stock
1 can tomato paste
salt and pepper to taste

Preparation:

Heat oil in large skillet and add onions and garlic. Stir quickly and add carrots and celery. Cook until vegetables "sweat" (cook without color), softening a bit. Add soy beans and broth. Simmer for 15 minutes. Add tomato paste, whisking to blend. Season to taste.

Ingredients:

dressing or stuffing mix
creamed corn
soybeans
softened butter

Preparations:

Prepare stuffing, then put a little of it to one side. Combine the rest with corn and soybeans. Mix the remaining stuffing with soft butter until is forms small crumbles. Sprinkle crumbles over the top of the casserole and bake for about 30 minutes in a 350- degree oven.