Enter to win this Soyfoods Bundle below:
And be sure to visit the websites of our partners!
Happy April is Soyfoods Month!
This week in Wisconsin it was still snowing…so I decided to make a pot of soup. I went to my refrigerator and found a head of cabbage and head of cauliflower – cabbage soup it was! It was so easy to put together in the Instant Pot and then let simmer for 4 hours. And I have to tell you it was delish for lunch! And my guess it will be even better tomorrow after marrying in the refrigerator overnight. Give it a whirl in your Instant Pot for a great meal instantly – well, almost!
(And don’t forget to enter to win your own Instant Pot “mini” HERE.)
As you know, we have a giveaway for an Instant Pot running this month.
But good news! We have five other giveaways all month long. Right now you can enter to win every single item in this photo:
on Facebook. Enter here by April 9, 8 a.m. CST! One winner will be selected and then we’ll run the giveaway four more times (on Instagram, Twitter, here on our website and back on Facebook). So follow us everywhere and you won’t miss a chance!
The National Soyfoods Month celebration continues and today we’re sharing a fun recipe using the “pot in pot” method in the Instant Pot. (Don’t’ forget: You can still enter to win an Instant Pot “mini” (3-qt) through April. Enter here.)
Check out Linda’s video and then try the recipe (below) yourself!
Don’t miss our giveaways this month on Facebook, Instagram, and Twitter! And be sure to download The Definitive Guide to Cooking Soyfoods in the Instant Pot!
Ankeny, Iowa, March 22, 2018—The Soyfoods Council knows that Instant Pots are among the hottest cooking trends today—both for the convenience factor in cooking healthful ingredients such as soyfoods and other legumes, and for retaining nutrients. That’s because Instant Pot cooking requires shorter cooking times that preserve vitamins and minerals in foods. With the current interest in adding more plant proteins to our diets, The Definitive Guide to Cooking Soyfoods in the Instant Pot makes perfect sense. It simplifies the process of quickly preparing ingredients such as tempeh, frozen edamame, TVP / TSP (textured vegetable protein / textured soy protein), canned or dried soybeans and other popular soyfoods. The chart also provides cooking times and guidelines for making your own soy yogurt or tempeh in an Instant Pot.
In addition to the new chart, The Soyfoods Council offers detailed instructions, recipes and Instant Pot meal ideas on its website at www.thesoyfoodscouncil.com/Instantpot. You’ll find convenient one-pot meals like the Tempeh Rice Bowl. To make it in an Instant Pot, sauté diced onion and carrot in sesame oil for about 3 minutes. Mix in white miso, and then add tempeh and sauté for another 8 minutes before adding brown rice and water. Cook under high pressure for about 22 minutes and allow for a natural release. To finish, remove the lid and stir in leafy greens such as baby spinach or Swiss chard just until they wilt. Serve the Tempeh Rice Bowl with a garnish of crushed peanuts and a dash of tamari or soy sauce. Look for the complete recipe on The Soyfoods Council website.
Soyfoods are affordable, readily available ingredients. One serving of soy provides approximately 7 to 15 grams of high-quality plant protein. Soyfoods also offer all eight of the essential amino acids needed for healthy growth, without the large amount of saturated fat that typically comes with animal sources of protein.
When you visit the Soyfoods Council website at www.thesoyfoodscouncil.com, you’ll find soy nutrition information and the latest research about the health benefits of soyfoods.
About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice market about the many benefits of soyfoods. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.
About the Role of Soyfoods in a Healthful Diet: Soyfoods have played an important role in Asian cuisines for centuries. In recent years they have become popular in Western countries because of their nutrition and health properties. Soyfoods are excellent sources of high-quality protein and provide a healthy mix of polyunsaturated fat. In addition, independent of their nutrient content, there is very intriguing evidence indicating soyfoods reduce risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer. All individuals are well advised to eat a couple of servings of soyfoods every day.
We know that Instant Pots are among the hottest cooking trends today—both for the convenience factor in cooking healthful ingredients such as soyfoods and other legumes and for retaining nutrients. That’s because Instant Pot cooking requires shorter cooking times that preserve vitamins and minerals in foods. With the current interest in adding more plant proteins to our diets, we created The Definitive Guide to Cooking Soyfoods (see below or download HERE).
The chart simplifies the process of quickly preparing ingredients such as tempeh, frozen edamame, TVP/TSP (textured vegetable protein/textured soy protein), canned or dried soybeans and other popular soyfoods. The chart also provides cooking times and guidelines for making your own soy yogurt or tempeh in an Instant Pot.
Using homemade or packaged soy milk (only two ingredients: water and soybeans), add 1/4 teaspoon yogurt culture (or the powder from one probiotic capsule, 15 billion flora or higher) and stir vigorously (or, if adding to a box of soymilk, shake well). Pour into glass containers (quart jars do well). Place glasses directly in the pot – no water or trivet required – and cover. Move the steam valve to “sealing.” Press the yogurt button, adjust to medium, and set to 8 to 12 hours. When cycle is complete, cover jars with an air-tight lid, allow to come to room temperature and then refrigerate.
Steaming tempeh before marinating is a great way to tenderize it and prepare it for maximum absorption of marinade. Simply add 1/4 cup water to the Instant Pot. Place a trivet and/or steam basket in the pot. Place tempeh on the trivet or in the steam basket. Set for 0 minutes, low pressure, use a quick release.
Tempeh (homemade in the Instant Pot)
Saute your favorite hearty veggies, a mirepoix (onion, celery, and garlic) and/or diced potatoes, for instance. Crumble tofu into the Instant Pot. Add your favorite spices and seasoning, plus 1/4 to 1/2 cup vegetable broth. Cover and choose the manual setting, adjusting pressure to “less” (low pressure). Set for 3 minutes. Use a quick release. Uncover, stir and if there’s extra liquid, turn the saute function on to cook down. At this point add cheese, leafy greens or anything else you like to round out the meal.
TVP/TSP and Soy curls
These dried soyfoods are terrific in the Instant Pot. Rehydrate with warm water or broth (1:1 ratio) for 10 minutes. Then add to the pot for soup, stews, stirfries, fillers (tacos, enchiladas, burritos) and more. They can cook up as quickly as three minutes at low pressure (quick release) but can hold up for a few more minutes if you have a longer cooking ingredient (like potatoes).
Download a PDF of the chart HERE.
The Soyfoods Council is an affiliate of the Iowa Soybean Association. The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond. To mainstream soyfoods: to build the category of soyfoods products by making action-prompting connections between edible soybean growers and food producers, foods distributors, chefs, retailers and eventually consumers.