Soybean Walnut Pesto: Pulse basil, walnuts, cheese, soybean oil, lemon juice and garlic in food processor until blended. Place in small bowl. Cover and refrigerate.
Caprese Salad: Combine 2 tablespoons Walnut Soybean Pesto, soybean oil and vinegar in small bowl.
Slice tomatoes and cheese into 1/4-inch thick slices. Layer tomatoes and cheese on serving plate. Drizzle pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper.
eat.when barely simmering add soybean sprouts,cover,and blanch for
o make the yellow soybean sauce, combine yellow soybean sauce, hoisin sauce
Can substitute canola oil for soybean (I read it's healthier
f you have. Mix sweet soybean paste with soy sauce, sugar
owl and add 2 tablespoons soybean oil, ginger, garlic, chili flakes
Combine flour, oatmeal and baking powder in medium bowl. Whisk soymilk, eggs, brown sugar and soybean oil in large bowl until blended. Add flour mixture to soymilk mixture; stir just until blended. Stir in 2 cups berries.
Heat large skillet over medium heat; brush lightly with soybean oil. Pour 1/4 cup batter into hot skillet; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve with remaining berries and maple syrup, if desired.
nd onions with 2 tablespoons soybean oil and 1/4 teaspoon
oo much juice.
Add soybean oil, sugar, garlic, and black
dd the garlic and sweet soybean paste. Stir constantly until garlic
s cooked through.
Add soybean paste and tamarind and stir
Add salt and soybean oil to 1 quart water.
Bring to a boil and add potatoes until fork-tender.
Remove potatoes and add butter, heavy cream, pepper and sour cream.
Mash.
Serves 4.
In a large bowl, toss the popped corn with the cereal, soybean nuts and raisins.
Makes about 7 cups.
Heat soybean oil to 400 degrees. Blend all ingredients except fish together to create a batter.
Dip fillets into batter and fry until golden brown.
In a large pot or casserole, sautee garlic and onion, add the pork cubes and brown on all sides. Brown in batches if necessary.
Return the brown pork pieces to the pot, add pineapple juice, soy sauce,vinegar, garlic, oregano, salt & pepper,sugar & bay leaf.
Cook and simmer for 1- 2 hours over medium heat or until the pork is tender. Keep adding liquids (water, stock or pineapple juice) if necessary.
Add in soybean paste and ground nuts and cook until sauce thickens.
Serve hot.
Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.
Heat soybean oil in large skillet over medium high heat.
Add garlic and cook for 2 minutes, stirring occasionally.
Add shrimp, lemon juice and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until shrimp is pink and cooked through.
Add carrots, edamame, bell peppers and tomatoes. Cook, stirring frequently, until the carrots are tender.
Add pasta, salt, pepper, cheese, parsley and lemon zest. Cook, tossing gently, until thoroughly heated.
Top with Parmesan cheese, if desired.
edium. Toss in peanuts and soybean paste, stirring to coat.
Heat soybean oil over high heat in a wok or skillet.
Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.
Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).
heat briefly.
Add the soybean paste, soy sauce, and the