RECIPES
The soybean is a just a small bean but very nutritious.
It is rich in fibre, low in sodium, and a great source of Vit
B, iron and protein. It can be eaten whole or ground to a powder
to make both savoury or sweet dishes. Below are just three examples
of how you can use this versatile bean.
Basic Soy Flour Bread
2 cups milk 1/2 cup warm water
2/3 cup brown sugar packed 1/3 cup margarine
2 cups soy flour 1 tablespoon dry active yeast
1 egg, beaten 1 tablespoon salt
4 1/2 to 5 cups all-purpose flour
Method
Heat milk gently. Stir in the brown sugar, margarine, and soy
flour. Beat until smooth, then remove from the stove and cool.
Dissolve the yeast in the warm water. Add the dissolved yeast,
egg, salt, and 4 1/2 cups of all-purpose flour to the soy flour/milk
mixture. Mix well. Turn it onto a lightly floured
surface and knead until the dough is smooth and elastic, about
10 minutes. Add the
remaining all-purpose flour as needed to make a dough that handles
well and does not stick to your
fingers.
Roll the dough into a ball and put it in the greased bowl. Turn
it once to coat the top of the dough ball, cover it, and set
it aside to rise overnight (customarily 8 to 10 hours) to accommodate
the soy flour which does not rise like wheat flours, at room
temperature.
Grease two 9x5 inch loaf pans. Punch down the dough, and knead
it until smooth. Divide it in half, shape it into two loaves.
Place into pans. Cover and allow to rise in a warm place for
about 2-3 hours until loaves double in size. Bake in a preheated
moderate oven for about 45 minutes.
(Recipe from Carol Ann Ritnzler’s “The Healing Power
of Soy” (1998) p.143, and feature in the “Book Worm
Review” in this Magazine on the previous page.
John’s Cake
1/3 cup brown rice flour 1/3 cup corn flour
1/3 cup soy flour 1/2 cup coconut
2 teaspoons salt skip 3/4 - 1 cup soy milk
1/2 cup sultanas 1/3 cup chopped dried apricots or dates
1/2 cup raisins
Method
Sift dry ingredients twice. Mix in all other ingredients. Place
in slab cake tin. Cook in moderate oven for approximately 30
minutes.
Pikelets
2 cups wholemeal flour 1tablespoon egg substitute or 1 egg
50:50 soy milk and water 1 teaspoon baking powder
1 teaspoon honey
Method
Place flour and baking powder in a bowl, add egg, honey and enough
soy milk to make thin mixture. Cook in spoonfuls in stainless
steel crepe pan using butter to grease pan.
(Recipes
from Dorothy Edgelow’s “The Gawler Foundation
Cookbook: A Recipe for Life” (2001) pages 65 & 137).
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