|
|||
|
|||
|
|||
| SIMPLE, SUPER SOY | |||
Soya bean products are healthy, easily digestible, low in kilojoules, and yes, versatile. Here are some fascinating facts and a dollop of inspiration that will allow the word “delicious” to creep in among the health banners. |
The soya bean family is famous for phytoestrogens. These are plant chemicals very similar in structure to the body’s own oestrogens.
The most active of them are isoflavones such as genistein, found in soya; and lignins,found in rye and linseed.
The reason phytoestrogens are so exciting?
What to do with soya products:
The trick is to not overcook pre-made soya products. Bump up the flavour with tomatoes, chutney, capers, lemon, low-fat mayo or sweet chilli sauce; or mix a little soya sauce with some honey, garlic, ginger and chilli.
A chunky tender soya bean cake. Dip slices or blocks into good quality soya sauce, brush with oil and grill or brown in a non-stick pan. Add to soups, casseroles and stir fries, or eat as nibbles with wasabi-soya mayonnaise. Keep your tempeh blocks well chilled to avoid discoloration. I keep it in the freezer and slice off bits as needed.
Tofu is the king of traditional soya products. It generally comes in soft and firm varieties. Use the soft “silken tofu”, sometimes called firm soya bean curd, for sauces and dips; and marinate and fry them firm. Remember that tofu takes on the flavour of whatever you cook or marinate it in. I kick-start tofu cubes with a dousing of soya sauce, chilli, chopped garlic, ginger and sesame seeds. Lightly toss tofu cubes in rice or potato flour and fry in a lick of sesame oil. They get a chewy shell with a marshmallowy inside. You can also dip it into your favourite BBQ sauce and grill until bubbly and crisp. Add to salad and stir-fries, or marinate and serve with drinks.
Miso is a rich, smooth paste made from cooked and vat-aged soya beans. Use miso to flavour soups, sauces, dressings, marinades and pates.
New gourmet products
Get adventurous. Try soya ice cream and yoghurt for your phytoestrogen intake. Local soya innovator, Linda Nessworthy from Cape Town’s Taste of Japan, has imported extensive soya processing machines, and is churning out deliciously creamy soya mayonnaise – plain or flavoured with wasabi, and with a fat content of 12%. She also makes very good cream cheese, and her marinated tofu, cut up into salad or tossed into a bowl of broth, is heavenly. We’ll soon be seeing tofu burgers, a spicy mayo and various dips.
| story by JULETA HIRNER from SHAPE | |
| image by super soy | |
