Soyfood Recipes, Ideas, and More!

April is Soyfoods Month!

April 1, 2016 By The Soyfoods Council

Happy Soyfoods Month!

All month on Facebook and Twitter we’ll share daily tips for using soyfoods, as well as daily #SoyInspired recipes.

And don’t miss our Soyfoods Month Pinterest board!

Soy: A Great Source of Potassium!

January 21, 2016 By The Soyfoods Council

Soy and Potassium –
Recently while I was loading my grocery items on the conveyor belt at the supermarket, the cashier was having a conversation with a colleague that went something like this: “My leg muscles are so tight and cramped, what can I take for that?”, the colleague of the cashier then proceeded to tell her to check with a registered dietitian as she saw me standing in line. I gave her a quick rundown of foods that are high in potassium and here’s why: Potassium is a mineral that every muscle in the body needs to work normally. Big leg muscles, small eye muscles and even the heart muscle. Muscles and nerves use potassium to communicate with each other and that’s why it is essential for health. Research also suggests that potassium has a positive impact on blood pressure as well. And even more recently, research suggests that women who eat higher potassium diets have a 10-12% lower association with stroke….

Tropical Lime Pie

January 5, 2016 By The Soyfoods Council

The combination of the crunchy coconut crust, creamy lime filling, and sweet fresh mango will bring the taste of …

Blanching & Freezing Edamame

January 5, 2016 By The Soyfoods Council

Blanching is used to describe the food process wherein a food (veggie or fruit) is plunged into boiling water, removed after a timed interval, and then plunged into iced water to halt the cooking process.

Beer Baked Sweet Potato Fries, featuring miso

November 2, 2015 By The Soyfoods Council

Beer Baked Sweet Potato Fries

2016-03-04 15:53:23

Red miso, the saltiest version of the nutritious soybean paste Japanese staple, has the most depth and boldness of flavor of miso varieties because it has been fermented the longest time. The miso in this recipe removes the need for salt and adds an umami element to the creamy baked potatoes.

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Ingredients

2 large white sweet potatoes, cut into wedges
1 bottle of beer (IPA)
1 teaspoon red miso
2 tablespoon avocado oil
1/2 teaspoon hot curry powder
1/2 teaspoon cumin
3/4 teaspoon cinnamon
Sea salt, to taste

Instructions

Wash and cut sweet potatoes. Place in a shallow baking dish.
Mix beer and miso and pour over the sweet potato wedges. Soak for at least one hour.
Pre-heat oven at 450 for 15 minutes.
Transfer sweet potato wedges into a large mixing bowl (do not keep the beer-miso mixture). Coat the sweet potato wedges with the avocado oil, curry, cumin and cinnamon.
Place sweet potato wedges in one layer on a baking sheet, lined with foil.
Bake for 45 minutes.
Salt to taste.

Notes