Today at daily diet housewives can be found more and more often vegetarian recipes. Soybean dishes are in great demand in all countries because they are nutritious and juicy. With a competent approach to the preparation and processing of beans, as well as with the correct taste combination with other products you can create a real culinary masterpiece.

From this article you will learn:

Soybean dishes at home: benefits and harms

These days, most nutritionists believe positive use soy. This product is different high content protein, and plant protein is absorbed faster than animal protein and ensures proper metabolism in the human body. In addition, eating soy dishes increases the level of lecithin, which slows down aging and provides energy. In terms of the amount of amino acids necessary for humans, soybean also surpasses many deli meats. In the USA, doctors recommend consuming 25-50 g daily soy protein to maintain cholesterol levels at optimal levels.

With all the advantages, you need to keep in mind that indiscriminate use soy dishes V large quantities will not bring much benefit, but will only increase the load on different systems. Isoflavones in soy can lead to an excess of female hormones in the body and, conversely, to a deficiency of hormones endocrine system. When preparing dishes with soy, it is important to properly process the beans, because raw soy has anticoagulant properties, i.e. neutralizes the effect of vitamin K and interferes with the absorption of calcium.

Green Edamame Beans: Pros and Cons

Edamame is essentially an unripe soybean fruit. These beans fit perfectly into Lenten menu, replenishing the lack of protein, but they cannot replace the diet all year round. The benefits of edamame are expressed in the abundance of iron, as well as in the regulation of carbohydrate and fatty acid balance. Green beans can be used in dietary programs, not only for weight loss, but also for treatment diabetes mellitus second type.

Experts believe that green beans in large quantities should not be present in the diet of children due to the possibility of suppressing the immature endocrine system. In general, if you have any problems with the thyroid gland, this type of bean is not recommended. Due to the presence of oxalic acid in the composition, you should not eat dishes with edamame if you have urolithiasis.

How to cook dry soybeans

Dry beans are sold in all large stores on the cereal shelf. First, the fruits must be placed on a tray and examined, removing all spoiled beans and possible debris. Unripe or overripe fruits can also be sent to the basket. Then follow this simple recommendation:

1. Rinse the soybeans in a colander cold water.
2. Soak the beans in water overnight. In this case, it is better to close the container or cover it with film.
3. The next day for cooking, the beans are transferred to large saucepan and pour fresh water, completely immersing the fruits in the liquid.
4. Bring the water and soy to a boil over high heat, then reduce the power and leave the pan for a couple of hours.
5. During cooking, the beans must be stirred to remove the skins. It should separate completely from the soybeans at the end of cooking. This husk is removed from the pan with a slotted spoon.
6. Remove the pan from the heat as soon as the soybeans soften. After cooling, the water is drained.

So, the answer to the question “How to prepare dry soybeans at home?” doesn't take much time. However, you need to keep in mind that for cooking soy meat you can buy a ready-made dry semi-finished product, which requires a lot of effort in the kitchen. It can be soaked in any broth without fat, and also marinated in tomatoes, wine or milk based sauces. If you need to get rid of the soy taste, you should first soak the product in hot water for 1.5 hours, every 30 minutes I gave water. Then the semi-finished product is squeezed out and a quick marinade is made.

How to fry soybeans

Lovers of natural salty snacks and beer snacks often have the question of how to fry soybeans in a frying pan. Here main trick lies in pre-soaking fruits It is enough to leave the beans in water for several hours, but you can also overnight. Then you need to dry the product for an hour.

Soybeans are fried with a small addition of any oil, as is the case with seeds, peas, beans, and peanuts. First, the oil is heated in a frying pan, then the soy is poured in, and salt and any seasonings to taste are sprinkled on top. Fry the beans over medium heat until lightly browned.

If you're wondering how to fry soybeans in a frying pan, you can also experiment and cook beans in the microwave. And supporters of natural processing of beans fry them in a hot open oven, lining the baking sheet with parchment and not adding oil.

How to cook soybeans

It has already been described above how to process dry beans. If you have fresh fruits soybeans, they are cooked according to identical instructions in a large saucepan for 2-3 hours. Warm beans add to any dish. There is no need to soak fresh soybeans.

Please note that today there are varieties of soybeans that do not cook within 10 hours culinary processing on the stove. Therefore, always read the cooking instructions on the package of beans. In general, any soy should be cooked in a cast iron cauldron or saucepan, adding soda or salt to cold water if desired. The harder the water, the more additives are required and the longer the soybeans will take to cook. However, you can speed up the process by cooking the beans in a steamer or pressure cooker.

Soybean dishes: “Simple and tasty” recipes

First, let's talk about making basic soy products, on the basis of which more complex dishes are made:

1. To make soy pate, you need to grind boiled beans with nuts. You can also make minced meat using a meat grinder. Salt to taste, spices and herbs are also added to the mixture, and soy milk is added for greater tenderness.
2. To make soy cutlets, you need to add onions with garlic and semolina or mashed potatoes to the pate mixture. Bake the product in the oven, greasing the baking sheet with oil or sprinkling it rye flour.
3. What can you make from soy at home for a lactose intolerant diet? Of course, milk! To create it, you need to put three glasses of soaked beans through a food processor, and then add 6 liters of cold boiled water. Place the pan on the heat, and when the water boils, reduce the power and leave the beans for another 6 minutes. Strain the mixture through cheesecloth.
4. If you squeeze lemon juice into soy milk, you get soy sour cream. The mixture will also release whey, which can be used to make pancake dough.
5. You can make tofu cheese using soy and lemon milk. Soy flakes obtained by curdling citrus milk should be placed in a colander with gauze and pressed with a weight. After 60 minutes, the cheese should be transferred to cold water. In another hour, the product is ready.

This is popular asian dish obtained from fermented soybeans. The paste can be salty and spicy, and is also made with the addition of flour, sugar or rice. The product is used for meat, soups and vegetables, as well as to create some types of soy sauce.

Making fermented soybean paste at home is quite simple, but it is a long process. Wash 1 kg of beans and soak them in cold water for 10 hours. Then drain the liquid and pour the soybeans again, leaving about 7 cm of water above the fruits. The soybeans are boiled over high heat until they boil, then they wait until the fruits soften and drain the water. The cooled soybeans are passed through a meat grinder and cakes are made from the minced meat. They are dried in a warm room for 2 months, turning them over regularly.

When the soybeans are dry, the cakes are crushed into several parts and left in the kitchen until slightly softened. Pass the product through a meat grinder, add salt to taste and 700 ml of soy sauce. Leave the mixture for about a month. This is how you get “Tai” soybean paste. You can also make Miso paste by leaving the mashed boiled beans under a load of rice or barley koji mushroom, but fermentation takes at least six months.

Japanese soup soybean paste usually made from a store-bought Miso mixture. First you need to soak the shiitake mushrooms, then fry them and add water. Wakame seaweed is also added there, and after boiling, the heat is reduced. At the end you need to add udon noodles. Miso paste is separately diluted with a couple of spoons of pure broth and also added to the soup. Before serving, the dish is decorated green onions and tofu cheese.

Soybean dishes at home: options for hearty lunches

• For soy pancakes, add to glass soy flour as many wheat flour. Pour in ground ginger or other spices, coffee spoon baking powder. You also need to chop the vegetable additive: zucchini, bell pepper or pumpkin. The mixture is kneaded with water to form a dough resembling thick sour cream. You need to fry the pancake in hot fat.
• To make soy cabbage soup, you need to bring water in a saucepan to a boil, and then add 3 chopped potatoes, 300 g of fresh chopped cabbage and 100 g of dry soy minced meat. When the potatoes are cooked, you need to add the prepared fried sauté of carrots, onions, celery and parsley root. Salt the soup and turn off the heat. Add sour cream to taste.
• Dishes made from soybeans at home are often made according to the “side dish plus meat” principle. With minced soy, for example, it turns out interesting variation Navy pasta. Boil 200 g pasta. Fill in the minced meat beef broth, and after 4 hours fry in a frying pan. Add to cooked meat stewed onions, pepper and salt, parsley and tomato puree. Stir the mixture and add to the pasta.

1. Take 300 g of green soybean seeds, 4 potatoes, 2 carrots, a couple bell peppers, 3 tomatoes and an onion. Fry tomatoes with onions and peppers in oil, then add water. After boiling, add shredded carrots and chopped potatoes to the mixture, and after 10 minutes add soy. After 15 minutes vegetable soup will be ready, all that remains is to add herbs and salt.
2. For delicious salad chop 150 g of beets and carrots. Remove seeds from 200 g of boiled green beans and add to vegetables. Add chopped cucumber and 100 g sauerkraut. Season with oil and salt. Pepper, dill and parsley are added to taste.
3. Green soybean sprouts can be added to nutritious salad. You need to scald the product with boiling water, sprinkle with salt and mix with onions fried in soybean oil. Then add a little soy sauce, sugar, salt, pepper and herbs.

Soybean porridge

Soy porridge is a dietary and nutritious dish. All you need to do is cook beans soaked overnight. Add milk, honey or sugar to taste, as well as salt to the boiled soybeans. Cook the porridge for another 15 minutes, and then season with oil.

Many housewives, especially young mothers, are interested in whether it is possible to cook porridge with soy milk. This practice is actually very common. For example, you can boil 300 ml of soy milk, add sugar and salt to taste and add 120 g of oatmeal. After 20 minutes, the porridge will be ready, if you don’t forget to stir it. By the way, it is not necessary to cook such porridge: you can pour rolled oats with soy milk and maple syrup by adding chia seeds and crushed cocoa beans, and place the mixture in the refrigerator for an hour. This porridge is served with berries and pieces of grapefruit.

Edamame Beans: Recipes

• The taste of edamame is perfectly emphasized by its spicy notes. First, boil the beans (2 cups), and then heat the olive oil in a frying pan. Add 2 crushed garlic cloves and a pinch of chili flakes. Pour in half a glass of soy sauce and add sugar to taste. When the sauce thickens, you can turn off the heat and transfer the mixture to the beans. Mix edamame with spicy dressing and serve as an appetizer.
• Boil 300 g of beans and separate the peel from part of the edamame. Fry some garlic and shallots separately. Add two tablespoons of dashi broth and canned jalapeno to the beans in pods, and then blend the mixture in a blender. Add vegetable oil. Then you need to make the sauce for the appetizer: add a drop of soy sauce and starch on the tip of a knife to a spoonful of dashi broth. Make small baskets of nori seaweed and place the pieces rice cookies to the bottom. Then add bean cream puree, several fruits without a pod and sauce. Unusual asian snack ready!
• Grind the cooked edamame beans, onions, cilantro, garlic and miso paste in a blender. Add soy sauce, chili sauce, lime juice and stir. You can add a little boiled soybean water to achieve the desired consistency. Fill halves of tomatoes or sweet peppers with the mixture.

Soybeans: dessert recipes

• Cream half a cup of butter with two cups of sugar. Separately beat two pairs of eggs and pour the mixture into the oil. Add 3 cups of soy flour, 450 g of raisins. At the end, carefully add baking soda on the tip of a knife and 2 coffee spoons of spices. Pour in half a glass of wine. Make cakes from the resulting dough and bake them over low heat.
• Mash 50g tofu with 4 large spoons soy milk. Add the juice of 1 large lemon, the yolk beaten with 50 g of honey, and grated zest. Dissolve 5 g of gelatin in a water bath and pour into the mixture. Finally, add 1 egg white, whipped until foamy. Pour the mixture into vases and place in the refrigerator. Serve the lemon jelly after transferring it to the dish.
• Grind a pack of margarine with half a glass of sugar. Beat a couple of eggs and add to the mixture, pour in a couple of drops of strawberry essence and a little beet juice for color. Add 2 cups of wheat flour and 1.5 cups of soy flour, as well as half a coffee spoon of baking powder. Knead the dough and bake the biscuit for 15 minutes.

Soybean dishes for weight loss

1. A light salad with tofu is an integral part of any soy diet. Chop 300g cheese into a bowl, add half a cup pine nuts, one red onion and 300 g spinach. Season the salad with the mixture olive oil, mustard and wine vinegar.
2. A high-calorie lunch can be replaced with a nutritious stew. Soak 50 g of soy mince in warm water for 20 minutes. cut Bell pepper, eggplant, tomato. Fry the garlic with onions and carrots in a frying pan, then add the meat without water. After five minutes, you can pour vegetables into the container, add water and leave the stew to simmer for 15 minutes. The dish is served with herbs and tomato paste.
3. Vegetarian savory pancakes – excellent diet snack. Sift 150 g of flour and add 220 ml of soy milk to it. Also pour in 80 ml of water, 2 spoons vegetable oil. At the end, add a pinch of salt and knead the dough. The mass should be homogeneous and infuse for 30 minutes. Pancakes are baked in a frying pan with minimum quantity oils

For those who are still unfamiliar with soybean dishes, I offer several proven recipes from soybeans, tofu and okara (these are semi-finished products made industrially). Now in many cities there are stores that sell these products.

Okara is the soft mass, part of the soybeans, that remains after soy milk is prepared.

Tofu is made from soy milk and has the consistency soft cheese, almost odorless, delicate in taste, creamy in color. To obtain a firmer, more elastic consistency, tofu is frozen by wrapping it in plastic or foil. Tofu is one of the most versatile and economical protein foods. It is distinguished by a high content of complete vegetable protein, comparable in composition and biological value with meat protein. In the East, tofu is called “boneless meat.” It is low in fat and carbohydrates. Easily absorbed by the body. Ideal protein product for people with weak stomachs. They are eaten raw, fried, pickled, and smoked. Excellent odor and taste absorption various products, combining perfectly with them. It should be stored in the refrigerator for no more than two weeks, filled with water and changing the water daily. If the tofu has a “smell”, it needs to be boiled for 20 minutes, and it is ready to eat again.

Green soybean sprouts

Soak the soybeans in water for a day room temperature, then drain the water and cover with a cloth. Rinse daily with cold water. Grow to 4-5 cm. Before using, rinse the sprouts, remove the shell from the grains, and scald with boiling water. You can eat at in kind, can be fried or added when cooking first and second courses.

Fried sprouts

Scald the sprouts with boiling water, sprinkle with salt, sugar and fry in vegetable oil until golden crust.

Soybean salad onions

Soak the soybeans for 24 hours, then cook until tender. Drain the broth, rinse the soybeans, add onions and vinegar. Refuel sunflower oil, greens. Salt to taste.

Soy "mayonnaise"

For 300 g of mayonnaise - 75 g of soy milk powder, 150 g of water, 40 g of vegetable oil, 50 g of 6% vinegar, 10 g of mustard, pepper and salt to taste.

Add water to dry soy milk, stir until smooth and leave to swell for 7-10 minutes. Add mustard, salt, pepper, vinegar, oil, stir and beat with a mixer. Place the mixture on the fire and bring to a boil. Use chilled.

Beet and tofu salad

For four servings: 150 g tofu, 150 g soy mayonnaise, 930 g beets, salt to taste.

Boil the beets, cool, and chop coarsely. Cut the tofu into pieces the same size as the beets. Mix beets and tofu, add salt and sprinkle with soy mayonnaise (vegetable oil can be used instead of mayonnaise).

Fish paste with tofu

For 4 servings: 200 g tofu, 200 g soy mayonnaise, 200 g boiled fish fillet, mustard and salt to taste, parsley.

Pass the fish fillet and tofu through a meat grinder, add mayonnaise, salt, mustard and mix thoroughly, beat until smooth. Place on a plate or herring bowl, shaping it into a fish shape and cool. Sprinkle with chopped parsley before serving.

Soy soup

For 4 servings: 100 g soybeans, 1 liter of water, 1 onion, 2-3 cloves of garlic, 1 tbsp. l. wheat flour, salt.

Sort out the salt, rinse and pour cold water for 10-12 hours (overnight). After the time has passed, drain the water, add new water (1 liter) and cook over low heat. Fry the flour in vegetable oil until golden color and 5 minutes before readiness, add to the soup along with finely chopped onion and garlic, add salt.

Vegetable puree soup with soy milk

For 4 servings: 1600 g soy milk, 40 g soy flour, 600 g potatoes, 80 g onions, 40 g carrots, 40 g butter, salt.

Dilute soy flour in 200 g of soy milk and leave to swell for half an hour. Add potatoes to boiling milk, boil, remove from milk and wipe. Dip the mashed potatoes back into the milk, add sautéed carrots and onions, swollen flour, bring to a boil, add salt and cook for another 5 minutes. Serve with butter and sautéed onions.

Boiled soybeans

Soak one part of soybeans in two parts of cold water for 8-10 hours, then drain the water. Pour the swollen soybeans with cold water (250 g of water per 100 g of soybeans) and cook over low heat; to improve the taste, you can add aromatic roots and vegetables (parsley, carrots, celery), chopped small cubes. After the soybeans become soft, stop cooking, salt and leave for 15-20 minutes in the broth, which is then drained.

Soy puree

Puree is prepared from boiled soybeans. You can add finely diced boiled beef, loin, sausage or season with chopped onions sautéed in fat or bacon.

Japanese black noodles

For 0.5 kg of noodles: 200 g soy flour, 0.5-0.75 glasses of water, 1 egg yolk, 0.5 tsp. salt.

Mix soy flour, water, eggs with added salt into a dough and let it rest for 30 minutes. Then it is rolled out into a very thin layer and rolled into a roll 25 cm long. Cut into pieces 0.5 cm wide and immersed in boiling water. Boil for 5 minutes, drain in a colander and serve.

Soy with brisket

Boiled smoked brisket or loin, cut into small cubes, sauteed onion boil in tomato sauce 10 minutes, mix with boiled soybeans, add garlic crushed with salt and; stirring, heat to a boil.

Cheesecakes made from soy milk curd

Mix soy curd with milk in equal parts, add salt, sugar, eggs and flour, mix, form cheesecakes. Fry on both sides until a crispy crust forms.

Soy flour and potato balls

For 4 servings: 2/3 cup soy flour, 1 kg potatoes, 0.5 cup crushed crackers, 2 onions, 2 tbsp. l. vegetable oil, pepper, salt, 4 tbsp. l. sour cream, 1 egg.

Boiled peeled potatoes, raw onion pass through a meat grinder, add soy flour, pepper, egg, salt, mix well, form into balls, bread in breadcrumbs, fry in vegetable oil, bring to readiness in the oven. Serve with sour cream.

Soy flour and potato casserole

For 4 servings: 2/3 cup soy flour, 1 kg potatoes, 0.5 cup crackers, 1/3 cup grated Dutch cheese, 1/4 cup wheat flour, 3 tbsp. tablespoons vegetable oil, 2 eggs, salt, 4 tbsp. l. sour cream.

Pass the boiled potatoes through a meat grinder, add eggs, soy and wheat flour, mix and add salt. Place the prepared mass on a baking sheet, greased with oil and sprinkled with breadcrumbs, level the surface, sprinkle with breadcrumbs and grated cheese on top, sprinkle with oil and bake in the oven. Serve with sour cream.

You can make casseroles with the addition of vegetables - carrots, pumpkin, cabbage and so on.

Cupcake "Easter"

400 g okara, 600 g flour, 200 g sugar, 200 g soy milk, 3 eggs, 200 g margarine, 50 g yeast, 1 tbsp. l. vegetable oil, 0.5 tsp. salt, vanillin.

Heat the milk to 30...35°C, dilute the yeast in it, add 1/3 of the flour, a little sugar, stir and place in a warm place. Pass the okara through a meat grinder. Beat eggs with sugar, then add softened margarine, salt, vanillin and beat again. Place the whipped mixture, okara, and remaining flour into the suitable dough, knead the dough and place in a warm place. Grease a cake pan with butter and, half filled with dough, place in a warm place until the dough will work, put in the oven and bake for 50-60 minutes at a temperature of 150...200°C.

Soy flour raisin buns

For 4 servings: 1 cup soy flour, 2 1/4 cups wheat flour, 1 tbsp. l. vegetable oil, 1 tbsp. l. sugar, 20 g yeast, 0.25 cups raisins, zest of 1 lemon, salt.

Prepare a dough from yeast and wheat flour, let it rise well, then add soy flour, sugar, salt, lemon zest, washed raisins, mix everything well. Place the buns on a greased baking sheet, let them rise and bake in the oven.

Soy flour pudding with cottage cheese

For 4 servings: 2/3 cup soy flour, 500 g cottage cheese, 0.5 cup milk, 0.25 cup wheat flour, 2 eggs, 1 tbsp. l. butter, 2 tbsp. l. sugar, 4 tbsp. l. sour cream.

Mix cottage cheese, milk, egg yolks, soy and wheat flour, sugar well, add whipped egg whites, mix lightly and place on a greased baking sheet, level the surface, bake in the oven. Serve with sour cream or jelly. You can make pudding with nuts and raisins.

Tofu cake with vegetables

250 g tofu, 200 g soy mayonnaise (you can regular mayonnaise), 200 g boiled beets, 150 g pickled cucumbers, 150 g raw carrots, 1 head of garlic, green onions, dill, parsley.

Grate the tofu and vegetables on a coarse grater, finely chop the garlic and herbs. Fold in layers in the following order: beets, tofu, pickles, carrots with garlic. Lubricate each layer with mayonnaise. Sprinkle with herbs on top and cool in the refrigerator. This cake will greatly decorate your table and surprise you with its pleasant taste.

Apples stuffed with tofu

For 4 servings: 240 g tofu, 400 g apples, 20 g butter, 2 tbsp. l. sugar, vanillin, 40 g raisins, 4 eggs, 10 g margarine.

Core the apples. Pass the tofu through a meat grinder, add eggs, raisins, butter, vanillin and beat. Fill the apples with this mixture, place on a baking sheet or frying pan greased with margarine, and bake in the oven.

Sweet nuts

Soak the soybeans, rinse, dry and fry, immersing them in boiling vegetable oil until crispy nuts are obtained, sprinkle with powdered sugar.

Hot chocolate

For 4 servings: 800 g soy milk, 200 g creamy chocolate, 150 g sugar.

Mix the sugar and chopped chocolate well, pour in the hot milk in a thin stream, stirring continuously, then bring to a boil and serve immediately.

As you know, hummus is a favorite snack made from chickpea puree. But to prepare it you can also use peas, lentils, soybeans, different kinds beans. You can experiment with different tastes and choose the one you like the most. Today I would like to offer you a recipe for cooking Homemade hummus made from soybeans. Why not? It is prepared according to the same principle as classic hummus. As is known, soybeans are great source protein, contain a large number of vitamins, calcium, iron, polyunsaturated fatty acids and much more. Nutritionists also talk about the usefulness of introducing this product into the diet. People who regularly consume soy not only lose weight, but are also less likely to suffer various diseases, strengthen your immunity. And the soybean dishes themselves, as a rule, turn out to be very satisfying, although they contain a minimum of calories. I myself rarely cook legumes as a side dish, so such pates became a real discovery for me. It’s very tasty and healthy, and it’s also convenient to take them with you, for example, as a snack... Well, I think I’ve convinced you to try it. Then let's cook!

Ingredients

To make hummus at home you will need:

150 g soybeans;

1 carrot;

1 head of red onion;

2 cloves of garlic;

sea ​​salt - to taste;

Jalapeno pepper - to taste;

red sweet paprika - to taste;

black pepper - to taste;

a few green onions - optional.

Cooking steps

Add peeled whole carrots and onions. Put it to cook on (!) low heat. After boiling, add salt and stir. Cook for about 1-1.5 hours until done. If necessary in small portions add water when cooking beans, they should always be covered a small amount water.

Drain the bean cooking water into a separate bowl.

Puree the boiled soybeans and vegetables with a blender on a pulsating mode until smooth.

Add Jalapeño pepper.

Add garlic, pressed through a press, red paprika, and salt if necessary.

Mix the hummus thoroughly, adding small portions of the broth in which the beans were cooked, thereby adjusting the thickness of the hummus.

Place the finished soybean hummus in cocotte makers, bowls, containers or jars, whichever is more convenient and to your liking, pour in olive or sunflower oil and close if you are preparing it for future use. And if you serve it right away, when serving, sprinkle with black pepper and garnish with herbs.

Bon appetit! Eat with pleasure!

Soybean ranks first in the world market for the production of oil from it. 30% of all oil in the world is produced from soybeans, and only 15% from sunflowers.

China, Japan, Korea, Manchuria have known recipes for dishes and medicines made from soy since ancient times.

Buddhist monks made milk, cheese, and soy sauce from it. As a food raw material, soybean oil is used to make margarine and lecithin, protein is used in the production of sausages, tofu cheese, various sauces, yogurt, cocktails, kefir, mayonnaise, milk, coffee, sweets, muffins, pasta and baked goods. Waste from soybean processing is used to feed livestock.

Buddhist monks made milk, cheese, and soy sauce from it. As a food raw material, soybean oil is used for the production of margarine and lecithin, protein - in the production of sausages, tofu cheese, various sauces, yogurt, cocktails, kefir, mayonnaise, milk, coffee, candies, muffins, pasta and in baked goods. Waste from soybean processing is used to feed livestock.

Soy protein and oil also have non-food uses. They are used to make glue, plastics, plywood, rubber substitutes, explosives, linoleum, paints, varnishes, soap, glycerin, etc.

Soybeans need to be soaked for 12 hours. Then drain the water, rinse the beans and cook in fresh water for about 3 hours. Prepared from the prepared product variety of dishes.

Soy pate

Pass the boiled soybeans through a food processor or meat grinder, and you can add any nuts. Add salt, spices, herbs to the resulting mass, mix everything. To make the pate more tender, you can add a little soy milk to it.

Soy cutlets

Add onion, salt, spices, garlic and a little semolina or mashed potatoes, mix everything. Bake the cutlets in the oven on a baking sheet sprinkled with rye flour or lightly greased with vegetable oil.

Soy milk

Pass three cups of beans soaked overnight through a food processor or meat grinder several times. Pour 6 liters of cold mixture boiled water, stir and bring to a boil. Cook for 5-6 minutes over low heat, then strain through cheesecloth. The milk is ready.

Tofu cheese

Squeeze lemon into a container with soy milk. The milk will curdle. Let stand for 10-15 minutes under the lid, then place the resulting soy flakes in a colander lined with a piece of gauze and press down with a weight. After an hour, carefully transfer the cheese along with the gauze, so as not to break it, into a bowl with cold water. The cheese will be ready within an hour.

You can store tofu cheese for 1 week in the refrigerator. cold water, which must be changed every day.

Soy sour cream

Squeeze a small lemon into 2 liters of soy milk. Sour cream is formed from milk, from which whey bounces off. The sour cream is skimmed off with a spoon and put in the refrigerator, and the soy whey can be used to knead dough for pies and pancakes.

Soy meat

Sold as a dry semi-finished product. It is soaked in salted hot water. When the water is absorbed, the meat should be fried Teflon frying pan before education golden brown crust. Then add grated carrots and onions, a little water and simmer until the vegetables are ready. Before serving, add soy cream and herbs.

You can stew meat with peppers and tomatoes.

Soy pancakes

Mix 1 cup of soy flour, 1 cup of wheat flour, crushed additives (apples or pumpkin, squash, zucchini, sweet peppers), a little ginger or other spices to taste, 1 teaspoon of baking powder. Knead with water until you get a dough consistency thick sour cream. Fry in hot fat, spooning in the batter.

Fried soybean sprouts

Pour warm water over the soybeans, wash, drain and cover the beans with a cloth. Rinse 2 times a day with cold water. On the 5th day, the beans are ready for consumption, both raw and in various dishes.

To fry, cut the soybean sprouts, scald with boiling water, sprinkle with salt, sugar and fry in soybean oil until golden brown. Serve with soy sauce.

Soy cabbage soup

Pour 100 g of dry soy mince, 300 g of shredded fresh cabbage, 3-4 chopped potatoes into a saucepan with boiling water. Saute chopped carrots, parsley and celery roots, and onions in vegetable oil. When the potatoes are almost cooked, add the prepared vegetables and salt. IN ready dish add herbs and sour cream to taste.

Pasta with soy mince

Boil 200 g of pasta in salted water, drain. Pour boiling salted water or beef bone broth over the soy mince. Let it brew for at least 4 hours. Then fry the minced meat in a frying pan.

Finely chopped onions sauté in oil, add to the cooked soy mince, then salt, pepper, tomato puree and finely chopped parsley. Mix everything and combine with pasta. Sprinkle with parsley before serving.

Soy mayonnaise

Mix 2 tablespoons soy flour, 0.5 tablespoons mustard, 1 tablespoon sugar, 2 tablespoons lemon juice or apple cider vinegar, salt, pepper to taste. Beat, adding oil little by little so that the mixture does not separate. In total you will need 4 tablespoons of oil.

Soy cakes

Beat 0.5 cups of butter, add 2 cups of sugar, 4 well-beaten eggs. Mix with 3 cups of soy flour, 450 g of raisins with seeds, 1/2 teaspoon of soda and 2 teaspoons of various spices, 0.5 cup of wine.

Form the cakes and bake over low heat.

Modern soup.

125 g of tofu cheese, 500 g of potatoes, 2 onions, 1 clove of garlic, 1 bunch of radishes, 50 g of plums. oil or vegetable oil, 2 l. meat broth, salt, pepper, herbs.

Heat oil in a saucepan, simmer onion and garlic in it for 5 minutes. Then add potatoes, radishes and simmer until translucent for 1 minute. Cut the cheese into cubes, put it in a saucepan, pour meat broth and cook the soup over medium heat until the potatoes are soft, salt and pepper to taste. Serve sprinkled with herbs.

Fish soup.

350 g fish fillet, 1 onion, 1 carrot, 100 g cauliflower, 100 g green peas, 125 g tofu cheese, 2 l water, salt, pepper, herbs, Bay leaf.

Place fish, onion in a pan and cook fish broth. Then chop the carrots, cheese, disassemble the cabbage into inflorescences and add everything else to the fish broth and cook for 10 minutes. Salt and pepper to taste. Serve sprinkled with chopped dill.

Chinese soup.

50 g dried mushrooms, 1 clove of garlic, 1 onion, 1 carrot, 3 tbsp. spoons of soybean shoots, 1 tbsp. spoon of soybean oil, 2 tbsp. spoons of soy sauce, 400 g vegetable broth, salt, pepper, herbs.

Soybean oil heat in a saucepan, put chopped vegetables in it and fry everything while stirring. Add soy sauce to the pan and vegetable broth. Bring the soup to a boil. Season it with salt and spices. Sprinkle the soup with herbs.

Parsley soup.

2 onions, 3-4 tomatoes, 2 large bunches of parsley, 1/2 cup vegetable oil, 1 cup minced protein or tofu, 100 g sour cream, salt to taste.

Sauté finely chopped onion in vegetable oil, add chopped parsley at the end, add salt and simmer until the greens release juice and become soft. Then pour in water, bring to a boil, add peeled and finely diced tomatoes, mixed with minced protein or tofu. Cook for another 10 minutes. Season with sour cream.

Tomato soup.

125 g puree from well-ripened red tomatoes, 125 g soy milk, 1 tbsp. a spoonful of sour cream and finely chopped green onions, parsley and dill, 1 teaspoon of grated onion, 30 g of oatmeal.

Add boiling milk, salt, peeled and chopped tomatoes, cereals, green onions, onions, greens. Let it simmer for 5 minutes. Cool and serve with sour cream.

Soup with protein mince.

500 g protein mince, 100 g vegetable oil, 1 onion, 1 loaf white bread, 100 g tofu cheese (salted), 3 liters of water, salt to taste.

Fry the onion in oil until golden brown. Boil water, add minced protein, diced cheese, sautéed onion, and salt to taste. Let it simmer a little. This soup is served with croutons fried in vegetable oil.

Bean soup with tomato.

200 g beans, 100 g plant. oil, 2 onions, 1 carrot, 1 tbsp. spoon of tomato, 3 liters of water, salt, pepper to taste.

Pour water over the beans and one onion and cook until the beans are ready. Finely chop the remaining onion and carrots and fry in vegetable oil, add the tomato, and pour into the bean broth, pepper and salt to taste. Boil for 10 minutes.

Beetroot borscht.

400 g beets, 300 g soybeans, 50 g mushrooms, 1 onion, 1 carrot, 100 g vegetable oil, 1/2 l beet broth, 1 1/2 l water, 1 clove garlic, bay leaf, salt and pepper taste.

Boil mushrooms, soybeans, beets (already peeled), finely chop onions, carrots and sauté in vegetable oil. Then transfer to a saucepan, add 1/ liter of beet broth, 1/ liter of mushroom broth, 1.5 liters of water, mushrooms, grated beets, bay leaf, beans, pepper. Season with crushed garlic and salt. Let it boil, simmer for 2-3 minutes, add herbs.

Mushroom pickle.

60 g mushrooms, 5 pickles, 5-6 potatoes, 1 carrot, 2 onions, 1 tbsp. spoon of rice, 100 g of tofu cheese, 50 g of tomato, 1/2 cup vegetable oil. oil, 3 liters of water.

Boil the mushrooms. Stew pickles, onion, carrots, cheese, 1/2 cup water, bay leaf and 8 black peppercorns until tender. Boil the rice. Boil the potatoes in the rest of the water, add all the previously prepared vegetables, tomato, salt, let it simmer a little and serve.

Sweet soup made from sprouted wheat.

200 g soy milk, 2 tbsp. spoons of sprouted wheat, 1 tbsp. spoon of plant butter, honey, crushed nuts, grated orange or lemon zest, 100 g of any fruit (depending on the season).

Stir the sprouted wheat grain, vegetable oil, honey, nuts, zest. Pour in milk and add finely chopped fruit. Let it boil for 1-2 minutes.

Tofu soup.

100 g cheese, 150 g soy milk, 1 bunch of dill, 30 g crumbs stale rye of bread.

Grind the cheese well and gradually mix with milk. Let it boil, add salt to taste. Serve sprinkled with chopped dill and bread crumbs.

Second courses

Stuffed cabbage rolls with legumes

Cabbage 160 g, beans 50 g, bacon 20 g, minced protein 70 g, onion 1/2 pcs., broth 50 g or sour cream 30 g, tomato, herbs, salt.

Prepared as usual cabbage leaves place 40-50 g of minced meat, wrap it, put the cabbage rolls in a pan, pour in the broth and simmer until done. When serving, pour over sour cream or tomato sauce.

For minced meat, finely chop the lard, lightly fry with onion, add cooked beans and minced protein, mix. Add salt and herbs.

Bean cutlets with tofu

Soybeans - 100 g, tofu cheese - 80 g, crackers - 10 g, egg - 1/2 pcs., vegetable oil, salt.

Cook pre-soaked beans until tender. Cool the beans, pass through a meat grinder along with the cheese, add the egg and salt. Mix well, form cutlets, bread in breadcrumbs and fry on both sides.

"Student's Breakfast"

1 egg, 1 tomato, 60 g tofu cheese.

Cook scrambled eggs in a frying pan with non-stick coating. Add shredded tofu cheese, tomato slices, salt and pepper.

Boiled potatoes with spicy sauce

3 potatoes, 75 g tofu cheese, cumin, 1 fresh. Cucumber, 3 tbsp. spoons of soy mayonnaise, salt, pepper, 1 clove of garlic.

Peel the boiled potatoes in their jackets and cut them into small cubes. Grind the tofu cheese thoroughly and combine with mayonnaise, add finely grated cucumber and crushed garlic. Add salt and pepper to taste. And season the potatoes with this sauce.

Baked eggplant with tofu

3-4 eggplants, vegetable oil. 3 tbsp. spoons, 200 g tofu cheese, 4 tomatoes, greens.

Cut the peeled eggplants lengthwise and fry in vegetable oil. Then put them in a baking dish, add salt and pepper, add peeled tomatoes, cut into slices, sprinkle with shredded tofu cheese, and put a few pieces of butter on top. Place the pan in the oven for approximately 30 minutes.

Vegetables in milk sauce

Carrots - 1 pc., potatoes 2 pcs., green pea(canned) - 3 tbsp. spoons, cabbage 100 g, soy milk 1 glass, salt pinch, flour 1 tbsp. spoon, drain butter - 25g.

Finely chop the vegetables and simmer in a small amount of water. Then pour in the prepared milk sauce and simmer for 5 minutes. Serve sprinkled with herbs.

Khinkali with pumpkin

Dough: flour - 200 g, egg 1 pc., water - 40 g.
Minced meat: Pumpkin 200 g, minced protein 200 g, salt.

Knead the dough, roll it out into circles with a diameter of 10 cm and a thickness of 2 mm. Place the minced meat in the middle of the circle and, gathering the edges, give the product a pear shape. Place the khinkali prepared in this way into salted boiling water and cook at low boil for 10-15 minutes until everything floats to the surface. Then remove them with a slotted spoon and serve hot. For the minced meat: grate the pumpkin on a fine grater, add the protein minced meat, salt and mix well.

Dumplings with soybeans

Soybeans 300 g., onions 2 pcs., vegetable oil. 3 tbsp. spoons, salt, pepper. The dough is the same as for regular dumplings.

Soak the beans overnight, boil until tender, cool and mince. Add finely chopped and sauteed onion, pepper, salt to the prepared puree and mix everything well.

Form dumplings and boil. When serving, drizzle with melted butter.

Beet cutlets with tofu

3 beets, 3 tbsp. spoons of soy milk, 5 tbsp. spoons of semolina, 200 g. tofu cheese, 3 tbsp. spoons of soy flour, crackers, salt.

Boil the beets, peel, mince and heat with milk. Then add semolina and simmer until the cereal is ready. When the mixture has cooled slightly, add grated tofu, flour, salt and mix well. Form cutlets, bread, fry on both sides in oil.

Squid cutlets

500 g frozen squid, 400 g minced protein, 2-3 tbsp. tablespoons vegetable oil, 1 onion, 1-2 cloves of garlic, 1 egg, 1 tbsp. spoon of soy flour, 2 tbsp. spoons breadcrumbs, ground black pepper, salt.

Cut up and peeled squids, minced protein, fried onion, mince garlic and flour. Add the egg, salt, pepper, mix the mixture thoroughly, divide into cutlets, bread in breadcrumbs and fry until golden brown.

Fisherman's meatballs

500 g fish, 2 onions, 120 g tofu cheese, 3 eggs, 5-6 potatoes, fat, crackers, spices.

Boil the fish, cut it thin slices. Cut the cheese into cubes and fry with onions. Mix these products, add fat and spices. Boil the potatoes, puree, mix with eggs and divide into flat cakes. Place in the middle of each minced fish, join the edges, bread the meatballs in breadcrumbs and fry.

Confectionery

Potato cake.

300 g soy flour, 100 g butter, 1 cup nuts, 1 cup sugar, 3/4 cup soy milk, 2 tbsp. spoons of cocoa, vanillin.

Combine all products, mix well, leaving 1 spoon of cocoa and a few nuts for decoration. Roll into balls the size of nuts, giving them an irregular shape in the shape of a potato, and stick “potato eyes” made from pieces of nuts into them, sprinkle with cocoa. Place the “potatoes” in a heap in a vase.

"Halva".

250 g soy flour, 100 g ghee, 100 g honey.

Sift the flour and dry in a frying pan. Without removing from heat, add oil, mix well so that there are no lumps, pour in honey, heat the mixture for another 5 minutes. Grease with oil cutting board, place the hot mass on it, level it and cut into small pieces until it hardens.

Tofu braids.

1 cup flour, 200 g tofu, 150 g margarine, 2 eggs, salt to taste.

Mash the tofu well with a fork. Add flour, eggs and softened margarine. Knead the dough thoroughly, keep it in the cold for 40 minutes, then divide them into three braids. Bake over low heat until golden brown.

Quick pie.

2 cups soy milk, 2 tbsp. rast. butter, 4 tbsp. spoons of sugar, 3.5 cups of wheat flour, 50 g of yeast.

Mix all the ingredients into a dough, knead until elastic, and refrigerate for 40 minutes. Then you can use it to make pies with various minced meats, pie, kulebyaki, and pies.

Pie "Darling".

Dough: 2 cups of wheat flour, 0.5 cups of soy flour, 0.5 cups of sugar, 0.5 teaspoon of soda, 1 pack of margarine.
Minced meat: 400 g tofu cheese, 0.5 cups sugar, 2 eggs, vanillin.

Prepare crumbs from the ingredients for the dough. Then prepare the pie by placing it in the mold in the following order: 1st layer - crumbs, 2nd layer - minced meat, 3rd layer - crumbs. Bake for 30 minutes.

Vertuta with tofu cheese.

2.5 cups wheat flour, 0.5 cups soy flour, 40 g vegetable oil, 80 g butter, 1 egg (for greasing), 500 g tofu cheese, 1 bunch of dill, salt.

Prepare unleavened dough, roll out a large sheet, grease with butter. Spread tofu with dill on the edges and throughout the middle and roll the sheet into a roll. Brush with egg before baking. Bake at 200°-220°. Before serving, cut into 100-200 g portions and pour over melted butter.

Cherry pie.

Dough: 2.5 cups wheat flour, 0.5 cups soy flour, 1 tbsp. spoon of sugar, 2 tbsp. spoons of margarine, 10 g of yeast, 1/4 teaspoon of salt, 0.5 cups of soy milk.
Filling: 1 cup tofu cheese, 400 g fresh cherries, 4 egg yolks, 2 tbsp. spoons of sugar, 0.5 cups of soy milk, 1 tbsp. spoon of flour.

Prepare yeast dough. Roll it into a round or rectangular layer. Place a 2-3 cm thick rope made from dough around the layer. Cover the surface of the pie curd mass prepared as follows: mince the tofu cheese, add sugar, a raw egg and flour, mixing everything until smooth.

Remove the pits from the cherries, mix with the rest and place the resulting mass on the curd layer. Bake for 30-40 minutes at 200°.

Cupcake "Snowflake".

400 g condensed soy milk, 1 egg, 6 tbsp. spoons of potato flour, 1/2 teaspoon of soda, 1 lemon.

Grind the egg, gradually adding milk, then finely grated zest and juice of 1/2 lemon. Potato flour mix with soda and combine with the prepared mass. Cover the bottom of the mold with oiled white paper (preferably parchment). Grease the entire pan well with butter and sprinkle generously with flour. Pour the prepared dough into the mold and place in the oven over low heat. Determine if the cake is ready by inserting a wooden splinter into it. If it remains dry after this, the cake is ready. Ready cupcake Place on a board and cool.

Shortbread pie.

Dough: 1 cup flour, 1/4 cup sugar, 100 g butter or margarine, 1/2 egg.
Filling: 1 cup tofu cheese, 1 egg, 1.5 tbsp. spoons granulated sugar, 1 teaspoon flour, 3 g vanillin, salt.

Prepare the usual shortbread dough. Ready dough Divide into two parts, roll one part into a round or rectangular cake 5-6 mm thick, place on a dry baking sheet and bake for 6-10 minutes at a temperature of 230°-250° until half cooked. Place a layer of filling on the surface of the flatbread. Roll out the rest of the dough into a layer equal in size to the bottom flatbread and place on top of the tofu cheese. Brush the surface of the pie with egg and use a tablespoon to make a grid-like pattern. Bake the pie for 15-20 minutes at a temperature of 210°-230°C.

Curd triangles.

For the dough: 250 g tofu cheese, 250 g margarine, 2 cups flour.
For the filling: 250 g jam.

Grind the tofu well, add margarine, flour and knead the dough. Cover it with a napkin and refrigerate for 2 hours. Roll out the dough into a layer 3 cm thick and cut into squares, put confiture in the middle of each and fold it into a triangle, pinch one side to make a pocket. Place on a baking sheet and bake at 250° for 10-15 minutes. You can have any filling: nuts with sugar, liver with minced protein, mushrooms with minced protein, minced protein with herbs, with dried fruits.

Oriental pie.

4 cups wheat flour, 2 cups soy flour, 1 egg, 2 cups soy milk, 1/2 teaspoon salt, 400 g peeled nuts, 2 cups raisins, 300 g vegetable oil. butter, 2 cups sugar.

Knead the dough from milk, flour, eggs and salt, cut it into 5 parts and roll out 5 identical very thin layers. Grind the nuts through a meat grinder. Stew raisins in 2 tbsp. tablespoons of butter until completely swollen. Place a layer of rolled out dough on a greased sheet of the appropriate size, grease the layer with oil and pour the filling of nuts mixed with raisins onto it in an even layer. All subsequent layers, placing one on top of the other, also grease with oil and sprinkle with filling. Cover with the top layer and pinch the sides of the dough to prevent the filling from spilling out. Cut the whole pie into squares with a knife, pour over the remaining oil and place in a well-heated oven. While the pie is baking, cook thick syrup from sugar and 3/4 cup milk. Cool, hot ready pie pour in the syrup and let stand for several hours until the syrup is absorbed. Serve the pie cold, placing it in individual squares on a plate.

Dessert

Bananas with tofu.

250 g bananas - 3 pieces, 200 g tofu, 2 tbsp. spoons of honey, lemon or Orange peel, 3 tbsp. spoons of soy milk.

Grind the tofu well with milk, add honey, finely grated lemon peel and bananas, which must first be peeled and pureed. Mix well and place in bowls.

Fruits with honey and bean curd.

50 g fruit, 2 tbsp. spoons fruit and berry syrup, 200 g tofu curd, 2 tbsp. spoons of honey, 1 tbsp. spoon of dry soy milk, 1 tbsp. spoon of raisins, 1 g of vanilla.

Pass the tofu through a meat grinder or fine grater. Mix honey well with dry milk, add tofu, vanillin, raisins. Place the resulting mixture beautifully in bowls and pour over the syrup.

Lemon and tofu jelly.

1.5 lemons, 50 g tofu, 50 g honey, 1 egg, 4 tbsp. spoons of soy milk, 5 g of gelatin.

Grind the tofu well with milk. Add lemon juice And egg yolk, whipped with honey, finely grated lemon zest and gelatin, dissolved in 4 tbsp. spoons of water in a water bath. At the end, add the protein, whipped into a thick white foam. Place the mixture in bowls and place in the refrigerator. Before serving, carefully turn the jelly into plates, maintaining its shape.

Fruit salad with condensed milk.

Pineapple 150 g, banana 1 pc., apples 5 pcs., grapes 1 bunch, soy mayonnaise 100 g, condensed soy milk 100 g.

Cut the fruit into cubes, seedless grapes. Mix mayonnaise with condensed milk and carefully mix with fruit. Cool the salad and serve on a platter garnished with green lettuce leaves.

Plums in clair.

Pitted plums 500 g, flour 1 cup, egg 1, sugar 1 tbsp. spoon, baking soda on the tip of a knife, soy milk 150 g, vegetable matter. butter 400 g, powdered sugar 2 tbsp. spoons.

Prepare from flour, eggs, sugar and milk batter, add soda. Remove the pits from the plums, dip them into the dough using a wooden stick and fry in hot fat until a golden yellow crust appears. Serve sprinkled with powdered sugar.

Milk mousse.

Soy milk 800 g, 1 cup sugar, 1.5 tbsp. spoons of gelatin, vanillin.

Boil the milk, add sugar, vanillin, add the swollen gelatin and bring to a boil. Cool the mixture to 35°C and beat until a fluffy mass is formed, then pour into portions and cool.

Nuts, fruits and tofu.

5 tbsp. spoons of ground nuts, 200 g tofu, 2 tbsp. spoons of honey, 3 tbsp. spoons of raisins, 1 lemon, 100 g of any fruit, 3 tbsp. spoons of soy milk.

Grind the tofu together with milk and honey into a homogeneous mass. Add nuts, raisins, grated lemon peel and whatever fruits. Stir, arrange beautifully and decorate with some of the fruit.

Bulgarian dessert - sutli.

200 g soy milk powder, 2 tbsp. spoons of rice, 1 tbsp. spoon of honey, ground cinnamon, water.

Soak rice 4 tbsp. spoons of water for 2 hours. Add milk, honey. Place in a shallow dish and sprinkle with cinnamon.

Chocolate banana dessert.

3 bananas, 200 g tofu, 1/100 g chocolate bar.

Mash the bananas into a puree, add well-mashed tofu and heat over steam bath chocolate, mix well and place in bowls, garnish with banana.

Milk jelly.

Soy milk 900 g, sugar 4 tbsp. spoons, fruit and berry syrup 2 tbsp. spoons, corn starch 2.5 tbsp. spoons, vanillin.

Heat the milk to a boil and add sugar; after the milk boils, stop heating and pour in the starch previously diluted with cold milk. Cook the mixture at low boil for 3-4 minutes, stirring continuously. Add vanillin to the prepared jelly. Pour hot jelly into serving bowls and cool. When serving, pour over the syrup.

Chocolate jelly.

Soy milk 4 cups, cocoa powder 2 tbsp. spoons, sugar 5 tbsp. spoons, starch 1.5 tbsp. spoons, vanillin.

Boil the milk and add cocoa mixed with sugar and bring to a boil, then pour in the starch previously diluted with cold milk in a thin stream and bring to a boil again, add vanillin, remove from heat, pour into glasses and cool

Strawberry and milk drink

100 g strawberries, 300 g soy milk, honey to taste.

Peel, wash and mash the berries, add milk and honey. Serve chilled (optional with ice cubes).

Raspberry drink with milk

4 tbsp. spoons raspberry syrup add 200 g of soy milk to it, serve cold.

Drink made from currants and milk

8 tbsp. spoons of fresh currant juice, 250 g of soy milk, honey to taste.

Dissolve honey in currant juice and continuously stirring add cooled milk. Serve immediately.

Orange milk

1 orange, 200 g milk, honey to taste.

Dissolve honey in milk and gradually pour in orange juice and a little grated zest. The milk should be cold so that it does not curdle.