Yes, I've already checked the archives, so now I'm asking, does anyone have soybean recipes they would like to share? We have already used them for the basic bean soup and have ground them to replace a portion of the flour in bread. Do any of you use them in other recipes and if so how? Thanks in advance.

-- Polly in NNY (jserg45@hotmail.com), April 29, 2002

Answers

You could make soy milk. I have a SoyaJoy machine and we make fresh soy milk, nut and rice milks and tofu, etc with it. I highly recommend one ;-)

Soy Recipes and Tips http://soymilkmaker.com/recipe.html

Procedure for Making Korean Style Soymilk http://soyloveusa.com/soymilkthick.html

Soymilk http://recipes.alastra.com/vegetarian/soy-milk01.html

Homemade Soy Milk soymilk.freeyellow.com/

Soy Milk and Soy cheese http://www.vegweb.com/food/beans/2171.shtml

To make miso, soybeans and sometimes a grain such as rice, are combined with salt and a mold culture, and then aged in cedar vats for one to three years. http://www.soyfoods.com/soyfoodsdescriptions/miso.html

Miso—Making It Up As We Go Along http://www.moscowfoodcoop.com/archive/miso.html

Making Miso in the Farmhouse Tradition http://www.southrivermiso.com/aboutmiso/makingmiso.html

Recipes For Tofu, Tempeh, Textured Soy Protein and Many Other Soyfoods http://www.soyfoods.com/recipes/

How do I make tempeh at home?

http://www.soybean.org/faq/Tempeh1.html

How to make tempeh at home http://web.aces.uiuc.edu/faq/faq.pdl?project_id=1&faq_id=66

Efficient tempeh making http://www.cse.ucsc.edu/~manfred/tempeh/

-- Peace and Carrots Farm, Vermont (wsm311@aol.com), April 29, 2002.

Do you need to use the 'eatable' type of soybeans (with clear hyluims I beleive?) such as Vinton or does any old farm soybean work for this?

--->Paul

-- paul (ramblerplm@hotmail.com), April 29, 2002.

I've eaten them green/fresh. They taste like lima beans. They are called sweet beans in the stores.

-- Susan in Mn (nanaboo@paulbunyan.net), April 29, 2002.

The Farm in Tennessee has some wonderful soybean recipes. They really try to make their stuff palatable. They should have a web site... Search for The Farm Tennessee... Good Luck!

-- Gailann Schrader (gtschrader@aol.com), May 02, 2002.

Well, rats! I did a search for you but it came up with just buying the cookbook "The New Farm Vegetarian Cookbook." I would suggest buying it if you can afford it. You can do a search on Google (I hate MSN. Their searches are poor) and buy the book for around $9.00. Anyway, my favorite recipe is to cook dried soybeans, put nutritional yeast over them with butter and wrap in a flour tortilla. Yummy. That is a recipe from The Farm's cookbook. Sounds ultra simple, but it's ultra good. If you don't have nutritional yeast, you can sprinkle cheese (not quite as good) over it before rolling it in a tortilla. Enjoy!

-- Gailann Schrader (gtschrader@aol.com), May 02, 2002.

The special kind which are bred to be eaten green are very good.

Otherwise, take standard soybeans, cook for about seven days until they have softened to the point where they are only very firm and crunchy, then feed to pigs, then eat the pigs.

-- Don Armstrong (darmst@yahoo.com.au), May 03, 2002.

Try this one --

Bean & Green Soup:

1) Soak 1&1/2c soybeans overnight. Discard water.

2) Cook in a crockpot with fresh water w/3 mashed garlic cloves, marjoram (fresh or dried), oregano (ditto), sage (fresh is best), black pepper, a grated potato, and 1&1/2c chopt carrots, till done-ish.

3) Add 1T shiro(white)miso and 2t kalamata olive paste (no, don't substitute regular canned black olives!), and some salt.

4) Thinly slice 2 handfuls of chard, saute a bit in olive oil, then add to soup and check salt.

5) When serving, sprinkle w/chopt fresh marjoram & arugula. Great with cornbread!

Kalamata olive paste is really useful when you want extra virgin olive oil flavour without the cost -- just saute a small amount (1/8t) in regular cooking oil for a few seconds before you toss in your onions or whatever you're cooking.

-- snoozy (bunny@northsound.net), May 03, 2002.