Since April is National Soyfoods Month in the United States, this week we look at the healthy and versatile soybean (or soya bean). Often also referred to as soy or soya, the soybean is a species of legume native to East Asia. But, whereas beans are classed as pulses, soybeans are classed as oilseeds.
It has a diverse range of uses: the bulk of the crop is solvent-extracted for vegetable oil and then defatted soy meal is used for animal feed. Only a small proportion of the crop is consumed directly by humans. Seeds such as soybeans contain very high levels of protein, the majority of which are relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking to be made.
Soybeans are an important global crop – they have always been a crucial crop in eastern Asia and are still a major crop in China, Japan and Korea. Soy was introduced to Africa in the late 19th century and is now widespread across the continent. In America, soy was considered an industrial product at first and not utilised as a food before the 1920s – today 45 per cent of the world’s soybean area and 55 per cent of production is in the US.
Immature soybeans boiled whole in their green pods and served with salt are called edamame (from Japanese). The beans can also be processed in a variety of ways. The Chinese invented tofu, the Japanese made a paste made from soya called miso, and in Korean cuisine, soybean sprouts, called kongnamul are also used in a variety of dishes. Other common forms of soya include soy meal, soy flour, soy milk, textured vegetable protein (TVP – made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, soy lecithin and soybean oil. Soybeans are also the primary ingredient involved in the production of soy sauce.
Using the soybean in home cooking is easier than one might think… and it’s “soy” delicious! You could whip up a creamy spinach dip using soft tofu, or make a hearty tofu burger using firm tofu. Miso can be bought in stores and is incredibly versatile to use – it’s great for adding flavour to soups, sauces, dressings and toppings. Soy milk and soy flour can be used to make delicious breads and pancakes. As an entr?e, lasagna made with tofu and tempeh is divine, as is Hawaiian stir-fried tempeh. For dessert, soy milk can be used to create a variety of wholesome vegan puddings. So, why not celebrate World Health Day tomorrow, on April 7, by incorporating this healthy bean into your cuisine!
Recipies can be found at: www.soya.be/
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