INGREDIENTS

INSTRUCTIONS

Meat Analogs (Meat Alternatives) Meat analogs are non-meat foods made
from soy protein or tofu, and other ingredients mixed together to
simulate various kinds of meat. Meat analogs are sold as frozen,
canned or dried foods. Usually, they can be used the same way as the
foods they replace. With so many different meat analogs available to
consumers, the nutritional value of these foods varies considerably.
Generally they are lower in fat, but read the label to be certain.
Meat analogs made from soybeans are excellent sources of protein,  iron
and B vitamins.  Miso Miso is a rich, salty condiment that
characterizes the essence of  Japanese cooking. The Japanese make miso
soup and use it to flavor a  variety of foods. Miso, a smooth paste, is
made from soybeans and a  grain such as rice, plus salt and a mold
culture, and then aged in  cedar vats for one to three years. Miso
should be refrigerated. Use  miso to flavor soups, sauces, dressings,
marinades and pâtés.  Natto Natto is made of fermented, cooked whole
soybeans. Because the  fermentation process breaks down the beans'
complex proteins, natto  is more easily digested than whole soybeans.
It has a sticky, viscous  coating with a cheesy texture. In Asian
countries natto traditionally  is served as a topping for rice, in miso
soups, and is used with  vegetables. Natto can be found in Asian and
natural food stores.  Nondairy (Soy) Frozen Desserts Nondairy frozen
desserts are made from  soymilk or soy yogurt. Soy ice cream is one of
the most popular  desserts. Soy ice cream can be found in natural food
stores.  Okara Okara is a pulp fiber byproduct of soymilk. It has less
protein  than a whole soybean, but the protein remaining is of high
quality.  Okara can be baked (tastes similar to coconut) and can be
added as  fiber to granola and cookies. Okara has also been made into
sausage.  Look for okara in natural food stores.  Soy Cheese & Soy
Yogurt Soy cheese and yogurt are made from soymilk.  Its creamy texture
makes it an easy substitute for sour cream or  cream cheese. Soy yogurt
can be found in variety of flavors in  natural foods stores.  Soy Flour
& Grits Soy flour is made from roasted soybeans ground into  a fine
powder. There are two kinds of soy flour available: * Natural  or
full-fat soy flour contains the natural oils found in the soybean.  *
Defatted soy flour has the oils removed during processing.  Both kinds
of soy flour give a protein boost to recipes. However,  defatted soy
flour is an even more concentrated source of protein  than full-fat soy
flour. Both flours should be refrigerated. Although  soy flour is not
used much in our homes today, it is used extensively  by the food
industry. Replace 1/4 to 1/2 the flour with soy flour in  recipes for
muffins, cakes, cookies, pancakes and quick breads. Soy  flour is
gluten-free so yeast-raised breads made with soy flour are  more dense
in texture. Soy flour can be found in natural food stores  and the
natural food section of some supermarkets.  Soy Grits Soy grits are
similar to soy flour in that soybeans have  been toasted and cracked
into coarse pieces, rather than the fine  powder of soy flour. Soy
grits can be used as a substitute for flour  in some recipes. High in
protein, soy grits can be added to rice and  other grains and cooked
together.  Soy Meal & Flakes In processing, soybeans are cleaned,
cracked,  dehulled and rolled into flakes. After removal of the soybean
oil,  the remaining flakes are processed into various edible soy
protein  products and protein meal for animal feeds.  Soynuts Roasted
soynuts are whole soybeans that have been soaked in  water and then
baked until browned. Soynuts can found in a variety of  flavors,
including chocolate-covered. High in protein, soynuts are  similar in
texture and flavor to peanuts. You can find roasted  soynuts in natural
food stores and through mail-order catalogs.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip

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