Margie Said:I have food allergies, can anyone help me with recipes and ideas to learn to live within the limitations ?
We Answered:Vegan Cake Ingredients: *1-1/2 cups flour *1 cup sugar *1/4 cup cocoa *1 tsp vanilla *1/2 tsp salt *1/3 cup oil *1 tsp white vinegar
*1 tsp baking soda *1 cup cold water
Preparation: Mix all ingredients together until smooth. Grease and flour a loaf pan, and bake for 45 minutes at 350Â° (175Â°C). You can also add chocolate chips and/or nuts.
No Egg Caesar Salad ingredients: *1 tsp. chopped garlic *1/4 c. olive oil *1/2 tsp. dijon mustard *1/2 c. garlic croutons *1/4 c. Parmesan cheese, grated *1 sm. head Romaine lettuce torn
*Salt and pepper to taste
PREPARATION: Whip together with fork or wire whip olive oil, lemon, chopped garlic, dijon mustard. Pour this over chilled torn lettuce, toss with Parmesan cheese and croutons.
Eggless-Milkless-Butterless Cake ingredients: *1 cup packed brown sugar *1 cup water *1 cup raisins *1/3 cup shortening
*1 teaspoon ground cinnamon *1/2 teaspoon ground cloves
*1/4 teaspoon ground nutmeg *1 teaspoon baking soda
*2 tablespoons hot water *2 cups all-purpose flour *1 teaspoon baking powder *1/2 teaspoon salt
PREPARATION: 1. In a heavy saucepan, combine first seven ingredients. Bring to a boil and boil for 5 minutes. Cool. Place in a mixing bowl.
2. Dissolve baking soda in hot water; add to mixing bowl. Combine flour, baking powder and salt; add to batter.
3. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350Â°F for about 45 minutes or until cake tests done. Serve with Hard Sauce if desired.
salmon and tomarto paste Printer-friendly version
Salmon with sundried tomato paste ingredients: *sundried tomato paste and Salmon fillet/steak
Directions: Spread on the tomarto paste so that it covers the salmon fillet/steak about 1/2 inch thick.
Place on a baking tray and cover over the tray with foil.
Place in the oven on setting 180oc for 20 minutes.
Alkaline Veggie Broth: This broth is great hot or cold, and is great for a balanced acidic/alkaline diet.
Ingredients: *1 cup carrots, chopped *1 cup celery, chopped
*1 cup veggie of your choice, chopped *1 1/2 quarts water
Put everything together and boil for half an hour. Pour through a strainer and cool. Makes 6 cups
Chicken Provencal Stoup ingredients: *2 medium carrots, peeled
*2 cloves garlic, chopped *2 T extra-virgin olive oil *1 medium zucchini *1 small red bell pepper, seeded *1 medium yellow skinned onion, peeled and halved *1 T herbes de Provence, or 1 tsp each dried sage, rosemary, and thyme *1 cup dry white wine
*1 14-oz can diced tomatoes or coarsely ground tomatoes *1 quart plus 1 cup chicken stock *1 lb chicken tenders, diced
*1 4 oz jar black olive tapenade *2 T chopped flat-leaf parsley
*Salt and pepper *Crusty bread
PREPARATION: Heat a medium soup pot over medium heat. -Add the olive oil to the soup pot and turn it twice.
-Dice carrots into 1/4 inch pieces and add to soup pot. Add garlic and stir to coat. Chop and drop the zucchini, pepper, and onion (1/2 inch pieces for all).
-Season the veggies with salt, pepper, and hernes de Provence. -Cook for 5 minutes. While they are cooking, cut the potatoes into thin wedges.
-Add wine to the vegetables and reduce for 1 minute. Add the tomatoes and stock to the pot. Cover and raise heat to high.
-Bring the stoup toa boil, then add cut chicken and simmer 8-10 minutes until potatoes are tender and chicken is cooked through.
-Serve in shallow bowls. Stir in a rounded spoonfull of black olive tapenade. Top soup with parsley. Use the bread for dipping and mopping.
HAVE A NICE DAY! BYE
Kelly Said:What is a good soybean recipe that includes garlic?
Rita Said:does anyone have a SoyBean Pudding Recipe?
We Answered:Sensational Soy Pudding-
1 1/2 cup Superior Soy Drink, Unsweetened Low Fat
1/2 cup sugar
1 tsp vanilla extract
2 tbsp cornstarch
1/8 tsp salt
1. In a saucepan, stir together the sugar, cornstarch and salt. On medium heat, slowly add soy-milk to the pan, gently stirring to prevent any lumps from forming. Bring the mixture to a boil. Lower to simmer, stirring constantly for about 5 minutes, until mixture is creamy and thick. Remove from heat. Stir in vanilla and pour into dessert cups. Chill until mixture sets. Serve cold.
Constance Said:Soybean soup?
We Answered:Spicy Soybean Soup
olive oil spray
-- or 1-tb olive oil
1/2 cup celery -- coarsely chopped
1/4 cup onion -- coarsely chopped
1 teaspoon minced garlic
2 cups vegetable stock
1 1/2 cups cooked soybeans
-- OR one 15-oz can -- drained and rinsed
2 large tomatoes -- peeled
-- and cut into 1/2-inch cubes
-- OR 1-1/2 cups canned tomatoes
1 tablespoon minced jalapeno pepper -- or to taste
1 teaspoon ground cumin
1 tablespoon minced fresh oregano
1/2 teaspoon freshly ground black pepper -- or to taste
1 dash salt -- or to taste
1 tablespoon minced fresh cilantro
OR fresh flat-leaf parsley
diced red bell peppers
minced hard-cooked eggs
fresh cilantro sprigs
Heat the oil in a large saucepan or Dutch oven medium-high heat. Add the celery and onion; cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add garlic during the last minute.
Reduce the heat to medium. Stir in the vegetable stock, beans, tomatoes, jalapeno pepper, cumin, pepper, and salt. Stir occasionally until the tomatoes and jalapeno pepper are softened, about 5 minutes. Stir in the fresh oregano using) and cilantro.
Use a ladle to transfer l/2 cup of the soup mixture blender or food processor; process until smooth. Pour back into the pan; stir until the soup is heated through. Adjust the seasonings to taste.
PER 1-1/2 CUP WITH OIL: Cal 187/Pro 12.Gg/Carb ll.9g/Fat 9.9g/Chol Omg/Sod 8.
Covered and refrigerated, this will keep for up to 2 days. Since it thickens while standings stir in water as needed when reheating.
TUSCAN SOYBEAN SOUP
1 tablespoon olive oil
2 carrots, halved lengthwise and cut into 1/4-inch-thick slices
2 ribs celery, cut into 1/4-inch-thick slices
1/2 cup diced onion
2 teaspoons minced garlic
4 cups vegetable stock
4 cups chopped fresh kale
1 1/2 cups cooked soybeans (one 15-ounce can, drained and rinsed)
3 cups sliced cremini mushrooms
2 tablespoons minced fresh thyme (or 2 teaspoons dried)
3/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon salt, or to taste
1 tablespoon freshly squeezed lemon juice, or to taste
Pinch of red pepper flakes, or to taste
* Heat the oil in a large saucepan or Dutch oven over medium-high
heat. Add the carrots, celery and onion; cook, stirring occasionally,
until the vegetables are crisp-tender, about 4 minutes. Add the
garlic during the last minute. Stir in the vegetable stock, kale,
soybeans, mushrooms, dried thyme (if using), pepper and salt.
Increase the heat to high; when the liquid comes to a boil, reduce
the heat to medium-low. Cover and cook until the kale is wilted and
the vegetables are tender, about 10 minutes. Stir in the fresh thyme
(if using), lemon juice and red pepper flakes. Adjust the seasonings
to taste. Prepared soup may be covered and refrigerated for up to
Soybean and macaroni soup
2 cups onions, diced
1 T. olive oil
2 T. garlic, minced
6 cups vegetable stock
1 - 28 oz. can crushed tomatoes
2 bay leaves
2 - 15 oz. cans black soybeans, drained and rinsed
1 1/2 cups green peppers, diced
1 1/2 cups red peppers, diced
1 cup macaroni
3/4 cup frozen cut corn
1/2 cup TVP (textured vegetable protein)
1/4 cup freshly chopped basil
1/4 cup freshly chopped parsley
2 T. red wine or red wine vinegar
1 T. unbleached cane sugar
salt and pepper to taste
In a large pot, saute the onions in olive oil until soft, about 3-5 minutes. Add garlic and saute an additional 1 minute. Add stock, crushed tomatoes, and bay leaves. Bring to a boil and allow to boil for 15 minutes. Add the black soybeans and both types of peppers and continue to cook soup at high heat, for an additional 7 minutes. Add remaining ingredients, reduce heat to medium and cook until macaroni is al dente, about 7 more minutes. Season to taste with salt and pepper.
Janet Said:Any recipes based on these ingredients for family dinner?
We Answered:Orange Chicken
1/3 cup orange juice
1 cup bread crumbs
1 1/2 teaspoons paprika
1 tablespoon grated orange peel
1 teaspoon salt
8 skinless, boneless chicken breast halves
6 tablespoons butter or margarine, melted
In a shallow bowl, beat egg, add orange juice. In another bowl, combine bread crumbs, paprika, orange peel and salt. Dip chicken in to the egg mixture, then into crumbs, turning to coat well. Pour butter into a 13-in. x 9-in. x 2-in. baking dish. Place chicken in baking dish, turning once to butter both sides. Bake, uncovered, at 375 degrees F for 45 minutes or until the chicken is tender and juices run clear.
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Great served over pasta.
Ramon Said:What is the difference between soybean oil and vegetable oil?
We Answered:You can use vegetable oil in place of the soybean oil. It's just asking for a light oil that's not got much flavor. You could also use safflower oil, sunflower seed oil, canola oil, extra light olive oil, etc.
Jacob Said:some recipe for soybean?
Sweet Soybean Milk (see directions for recipe link)
Szechuan pickled mustard greens
Add all the ingredients in the desired quantities
Place all the ingredients with the exception of the soybean milk into a medium size bowl. Pour the boiled soybean milk into the bowl and serve.
Soak the beans overnight and cook several hours until tender.
Add salt to taste and let simmer until the liquid is reduced to rich consistency; then serve.
Rice and Soybean Loaf
1-1/3 cups soy bean puree
1 cup steamed natural rice
2 teaspoons vegetable butter
1/2 tablespoon cream roast flour
3 tablespoons soybean broth
Salt to taste
Take the boiled soybeans, drain and mash through a colander, having the pulp as dry as possible.
Rub the flour and the butter together, add the broth, and stir over the fire until smooth.
Add this sauce to the cooked rice, and mix with a fork.
Add the soy puree and mix well.
Salt to taste, pack in an oiled brick-shaped tin, and bake until hot through, and a nice brown.
Rice and Soybean Patties
Take the soybean and rice mixture described above and roll out into small patties about 3/4 inch thick.
Mark on the top with a knife, brush over with milk or cream and brown lightly in a hot oven.
1 ts Olive oil
2 c Carrots; finely shredded
2 c Broccoli; finely chopped, both stems and florets
Â½ c Red bell pepper; diced
3 md Scallions; finely chopped
1 Stalk celery; diced
1 ts Minced garlic
1 Â½ c Cooked soybeans; (or 15 oz can)
Â½ c Egg beatersÂ® 99% egg substitute
2 Plum tomatoes; in 1/2 inch cubes, 3/4 cup
Â¼ c Dry bread crumbs; or toasted wheat germ
2 ts Fresh basil; minced
Â½ ts Freshly ground black pepper
Â¼ ts Salt
1 ds Paprika
Preheat oven to 375F. Spray a 9x5x3 inch loaf pan with the cooking spray. Heat the oil and saute the carrots, broccoli, bell pepper, scallions, and celery. Cook, stirring occasionally until the vegetables are tender, but not brown, about 4 minutes. Add the garlic during the last minute. Remove from heat. Process the soybeans and egg whites in a food processor until smooth. Then add it to the saute pan. Stir in the remaining ingredients (except the paprika). Press the mixture into the loaf pan; sprinkle with paprika. Bake for 40 minutes, or until the top is lightly browned and a knife inserted in the center comes out clean. Allow o stand for about 5 minutes before serving. Serve the slices topped with sauce of your choice. Per serving: 148 Calories; 5g Fat (30% calories from fat); 11g Protein; 17g Carbohydrate; 0mg Cholesterol; 181mg Sodium Food Exchanges: 1/2 Starch/Bread; 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat Recipe