Six Soya recipes

• Arthritis and Osteoarthritis: cure with Traditional Chinese Medicine

Published: 02/10/2007 - Updated: 06/16/2014

• Author: Nayeli Reyes

The Soybeans is a very nutritional food. For their protein content may play a role in the diet of athletes and vegetarians. In this article we present more recipes that can be developed with Soybean.

Rice and beans stew

Ingredients

• 1 / 2 cup of oil
• 1 onion, chopped
• 1 red pepper chopped
• 3 chopped tomatoes
• 1 bunch of parsley
• 1 garlic clove
• salt
• pepper
• 2 cups of rice
• l liter of broth made with 1 cube
• 200 g of boiled soya beans

Preparation:

1. Brown onion in a pan with oil. Add the peppers, tomatoes and sauté for few minutes then add parsley, garlic and seasonings. Cook until thicken.
2. Incorporate the rice, sauté a few minutes, wash with the broth and simmer. A few minutes before finishing cooking, mix the boiled beans.

Soybeans soup

Ingredients:

• 2 cups of stepped corn
• 2 cups of soybeans
• 3 / 4 kg of beef skirt
• 1 pork feet
• 100 g of smoked bacon
• 100g of pork skin
• 3 chorizos
• 100 grams of tummy fat
• 2 leeks
• 1 / 2 kg of pumpkin yellow
• 100 g of cabbage
• 2 tablespoons of fat from Pella
• 3 green onions chopped
• 2 tablespoons of paprika
• 2 tablespoons of chili pepper

Preparation:

1. Put 24 hours for soaking the corn and soy beans separately. Drain and boil separately until the corn and beans are just tender. Place in a saucepan corn, bean, pork feet, belly and skin of pork into chunks.
2. After 1 hour, roughly, add the chorizo, the tummy fat into pieces and continue cooking. Scum from time to time. Peel, wash and cut into dice the vegetables and add to soup.
3. Apart fry the onion in the fat, add the paprika, dissolved in a little water, ground pepper, sauté a few seconds, add to or serve soup apart so that each person can serve. Serve hot in soup plates.

Beans and vegetables stew

4 to 6 servings

Ingredients:

• 3 peeled potatoes cut into cubes
• 2 leeks chopped
• 1 / 2 kg of pumpkin diced
• 2 carrots, grated
• 1 chopped green pepper
• 200 g of cooked soybeans
• 1 / 2 cup of oil
• 1 teaspoon of paprika
• salt
• pepper

Preparation:

Place vegetables and beans in a saucepan. Cover with hot water, simmer until vegetables are tender and liquid has evaporated almost completely. Heat oil in a skillet, remove, add the paprika, season and add to stew. Serve casserole wrapped.

Vegetable snacks

18 sandwiches

Ingredients:

• 3 / 4 cup of flour
• 1 / 4 cup of soy flour
• 1 egg
• 1 / 4 teaspoon of garlic
• salt
• 1 tablespoon of grated onion
• 3 / 4 cup of soymilk
• 1 cup of spinach and kale, cauliflower, etc.. boiled, drained and chopped
• oil for frying
• 2 teaspoons of baking powder

Preparation:

1. Put flour in a bowl of wheat, soy, salt, garlic, onion, baking powder, egg and gradually, mix with a beater to avoid forming lumps, milk.
2. Allow the dough about 15 minutes, add chopped vegetables and, spoons, frying in oil. Brown on both sides, drain the excess oil and serve.

Stuffed zucchini

For 4 servings

Ingredients:

• 4 zucchinis
• 2 tablespoons of grated cheese
• 1 teaspoon of ground oregano
• 1 / 2 cup of cooked soybeans
• 1 teaspoon of salt onion
• 1 egg
• 2 tablespoons of soy bread crumbs

Preparation:

1. Wash the zucchinis, open them and give them a boil in boiling salted water until just tender. Drain and hollow. Chop the removed part, mix with cheese, oregano, the beans, salt, onion and egg. Fill the zucchini, sprinkle with soy bread crumbs,
2. Bake in hot oven until brown and serve.

Gratin of corn and soya beans

For 4 servings

Ingredients:

• 2 cups of cooked soybeans
• 1 can of corn cream
• 1 can of tomato puree
• 1 / 2 finely chopped onion
• salt
• pepper
• 1 / 2 teaspoon of sugar
• 3 eggs
• 3 tablespoons of grated cheese

Preparation:

1. Mix the beans in a bowl along with corn, chopped tomatoes, drained. Add the onion, season with sugar and eggs. Pour into a baking dish with butter and sprinkle with grated cheese.
2. Cook in moderate oven about 30 minutes. Remove and serve.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.