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Recipe Soybean recipes that "real" people will eat....

Discussion in 'Recipes' started by Equilibrium, Feb 20, 2011.

  1. Equilibrium

    Equilibrium Monkey++

    Do you have them and will you please share>>>? I'm growing a boatload of soybean this year and have like one recipe that my family actually likes that uses soybeans as the main ingredient. That's sorta the pits. Soybeans are in everything these days but..... seems like few of us actually use them for main meals.
  2. Equilibrium

    Equilibrium Monkey++

    BTW…. this sums up why I chose to grow soybeans, Dan's Scoop on Soybeans.
    The vast majority of commercially available soybeans are genetically engineered... unless you buy certified organic products.
    Here’s a free PDF on Soybeans, http://www.soybean.org/sfg.pdf.
    Please hit me up with any recipes anyone has. All I've got is one casserole recipe that tastes good.
  3. CRC

    CRC Survivor of Tidal Waves | RIP 7-24-2015 Moderator Emeritus Founding Member

    I eat soybeans all the time! I love them.....I just steam them in the pod, and add some Sea Salt....it's the same as what they sell "Edamame" for and cheaper...and the same thing...It's a great protein source, and also a good estrogen substitute....(I'm sure you guys want to know that...lol!)
  4. Equilibrium

    Equilibrium Monkey++

    Ha ha ha.... I'm a "gal" but.... I think its value as an "estrogen substitute" alone for the "guys" would be a good thing to keep in mind since most are married around here is my guess.
    Here's some recipes I found at one website.... I forgot to save the link to the website but it shouldn't be hard to find-

    1 piece of bean curd, well drained
    6 1/2 oz. jar Goya pimientos (in the water)
    1/4 lb. or less sun dried tomatoes
    1 tbsp. soft cream cheese
    1 tbsp. mayonnaise

    Combine into mixer. Add a pinch of salt. Blend for 3 minutes.
    1 1/3 c. dry soy beans
    1 1/2 tbsp. tomato paste
    1 tbsp. oil
    1/2 med. onion, minced
    1/2 rounded tsp. onion powder
    1 tbsp. brown sugar or sorghum
    1/2 tsp. salt

    Soak dry beans in 3 cups water overnight; drain. Put beans in pressure cooker. Add water to just cover. Stir in remaining ingredients. Seal and pressure cook for 35 minutes. Yield: 6 servings.
    2 (16 oz.) cans beans (soy or kidney)
    1 (1 lb.) can stewed tomatoes
    2 slices fresh bread, crumbled
    2 tsp. Herb-Ox onion flavored instant broth & seasoning
    3/4 c. grated cheddar cheese

    Drain beans. Place in a 6 cup casserole. Season tomatoes with instant broth, add bread, blend well. Pour over beans. Top with cheese. Bake in a moderate oven, 350 degrees, about 40 minutes, until casserole is bubbling hot.
    2 c. cooked soy beans
    1 c. thick tomato puree
    2 tbsp. brown sugar or molasses
    2 tbsp. fat
    1 minced onion
    1 bay leaf
    1 tsp. salt
    Pinch of sage or thyme (optional)

    Mix the ingredients and bake in moderate oven until liquid is sufficiently absorbed and flavors are blended.
    1 c. cooked soy beans
    1/2 c. cooked brown rice
    1 egg, beaten
    1/4 c. tomato puree
    2 tbsp. oil
    1 tsp. savorex
    1 SM. onion, grated
    1/2 tsp. salt
    Toasted bread crumbs or crumbed Ruskets or corn flakes

    Mash or grind soy beans, add other ingredients in order given. Form into patties and bake in oven at 375 degrees for 30 minutes. Serve with tomato relish or gravy.
  5. Brokor

    Brokor Live Free or Cry Moderator Site Supporter+++ Founding Member

    Soybeans don't have any flavor of their own unless roasted, right? So, why not start adding soybeans to anything you want? I know that they taste absolutely fantastic roasted up and added to my cereals and trail mix.
  6. Equilibrium

    Equilibrium Monkey++

    I think soybeans in general lack flavor..... even the roasted ones. At least to me they do. The cheesy casserole dish they'll eat and although they like it.... it's not like anyone's jumping for seconds. I'll try slipping some roasted soybeans in their trail mix the next time I make it. If I toss in a few M&Ms.... they might not even notice. I really should try to dig up more recipes to experiment with since I'm growing so many this coming season.
  7. Equilibrium

    Equilibrium Monkey++

    I don't know where this came from online but.... it's not mine. I tried this substituting wild rice for brown rice, then used chicken stock instead of soy milk and.... later realized I hadn't caught that the recipe called for only egg whites and had tossed in whole eggs. Oopsie. For what it's worth, it turned out fine.

    Soybean-Lentil-Rice Loaf

    1 cup cooked soybeans
    1 cup cooked lentils
    1 cup cooked medium brown rice
    ¾ cup soy milk, water, or stock or gravy
    1 medium onion, finely chopped
    2 garlic clove, finely chopped
    2 egg whites, beaten
    ¼ cup tomato purée
    2 celery stalks, chopped
    2 tsp sea salt (optional)
    1 cup wheat germ
    ½ tsp onion powder
    ½ tsp chili powder

    In a large mixing bowl, mash soybeans and lentils well.
    Add the rest of the ingredients and mix well.
    Turn into an oiled loaf pan.
    Bake in preheated oven for 1 hour.
    Serve as is, or top with tomato puree.
    There is no mention of a specific oven temperature in this recipe.
  8. Tracy

    Tracy Insatiably Curious Moderator Founding Member

    Beware... This must be a trick thread... Real people don't eat soybeans. ;)

    Oh wait... I guess southerners do.

  9. Seacowboys

    Seacowboys Senior Member Founding Member

    I believe soy beans are the spawn of Monsanto and Satan and do not occur in nature.
  10. Bobb

    Bobb On Hiatus Banned

  11. suzyb1

    suzyb1 Monkey+

    Equilibrium - love the recipes and will be trying them soon. Thank you. I use non-gmo soybeans.
  12. Equilibrium

    Equilibrium Monkey++

    suzyb1> We have one organic grocer/health food store a coupla towns over that sells bulk. I bought dry soybeans from them years ago then got home and said to myself.... why did I do that? I experimented a little bit with them back then and found only one recipe that worked for us... just one. I shop at that place.... maybe twice a year and don't buy nearly as much as that 1st time only because I only found that one recipe that they wouldn't turn their noses up at. I think there's a lot more recipes available nowadays because of the internet and.... it's the only complete protein plant soooo..... I'm going for it on my own and hoping I come up with more recipes along the way. This year I'm growing about 100 plants.... half in my front yard of all places and... I'm using the other half as a green mulch in a few grow areas. I have 2 seed sources. Bakers Creek which is certified organic and Tibet (seeds were a gift from a farmer in China and are a cultivated variety that I don't know but.... they're non-GMO). I'm going back this spring for a coupla weeks and I'm sure I'll get "gifted" more seed for myself so if you'd like, you're welcome to the 20 seeds I was "gifted". I took them to be polite because you don't turn down a gift like that. I can get more this spring.... we can't plant out until the end of May anyway where I garden. One thing though if anyone's thinking of swapping seed with fellow gardeners overseas.... we have to have permits to import any plant parts into the US and even if we're picking them up when we're traveling we have to have those permits and then we have to disclose the seed on our customs form using the scientific name but... if we cross all our t's and dot all our i's .... no problemo bringing in non-CITES food plant parts like seed.

    missed something-
    Soybeans occur "naturally" just not on this continent... indigenous range is Asia. The soybeans grown in the US are pretty much all "tinkered" with unless you can get your hands on certified organic soybeans. The Canola plant is BigBiotech's baby.... that's the one that didn't occur in "nature".

    now adding a link-
  13. CRC

    CRC Survivor of Tidal Waves | RIP 7-24-2015 Moderator Emeritus Founding Member

    This one does anyway... ;)
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