Recipes | Nutrition Information | Soyfoods Companies | Home
Vol. 1, No. 11
December 16, 1996Soyfoods USA...a monthly Email newsletter designed to inform media sources, dietitians, and consumers about the latest soyfoods information. Copyright 1996 Indiana Soybean Development Council. Details at end of issue.
CONTENTS
1. First Annual Soyfoods Symposium
2. Soyfoods In The News
3. We're Moving
4. Soyfoods Symposium Recipes
· Tofu Swiss Steak
· Chocolate Cream Couscous Cake
5. Getting on and off our list.***********************
FIRST ANNUAL SOYFOODS SYMPOSIUM
The First Annual Soy Symposium held November 19 & 20, 1996 at Paducah, Kentucky was well attended by more people than originally expected from around the country. This Symposium was the first of a yearly program sponsored by the Kentucky Soybean Association for dietitians, school food service professionals and food manufacturers. Overall, the speakers and sessions were well-received, and, judging by comments overheard at the symposium, much new information was gleaned by attendants.
Kim Galeaz, RD, nutrition consultant to the Indiana Soybean Development Council, interviewed a renal dietitian, a cardiology diet technician, and an elementary school cafeteria manager for their observations. They were pleasantly surprised by how much they learned about soyfoods. Here's Kim's report...
"The conference was exciting because I learned that soy protein does not raise the glomerular filtration rate for pre-end stage renal patients, like regular high biological value proteins, like eggs and chicken," said Carol Durbin, RD, a renal dietitian at Indiana Nephrology & Internal Medicine in Indianapolis. Durbin says she intends to begin recommending soyfoods to her renal patients because the soy protein isn't as taxing on the kidneys. For renal patients this may mean a longer period of time without having to go on kidney dialysis. Durbin was also delighted to learn soy protein is a complete protein, making it a great protein source for all renal patients.
This was Durbin's first soy conference, and she was glad to hear a presentation by Anne Patterson, RD. Patterson described many different kinds of soyfoods, how to buy them, store them and cook them - a very practical presentation for many people in the audience. "I was impressed with everything Patterson shared about cooking and using all the different soyfoods," said Durbin. She now feels more comfortable with adding a few soyfoods to her diet, as well as the diets of her patients. And Durbin admits it's easier than she thought to try to add one or two soyfoods a day!
Susan Becker, DTR, a diet technician and health promotions manager at Nasser, Smith & Pinkerton Cardiology in Indianapolis, concurs with Durbin's observations. After listening to Dr. James Anderson from the University of Kentucky talk about the numerous studies indicating that soy protein in the diet lowers cholesterol levels, Becker says she feels more confident recommending soyfoods to her cardiac patients.
In her search for new soyfoods she could recommend to her clients, Becker was impressed with Harvest Burger for Recipes at the "Taste of Soy" trade show during the soy symposium and really liked the flavor. "I've even asked my local supermarket to stock the item so I can buy it regularly," Becker said. Harvest Burger for Recipes is sold under the Green Giant label and is basically soy protein in a "crumbles" form, similar to ground beef. It should be available at most supermarkets nationwide. Becker believes this product would be easy for many heart patients to use because it can be used in soups, chili, casseroles and taco mixes.
Barbara Diefenbach, Cafeteria Manager at Lillian Emory Elementary School in New Albany, Indiana, heard about soyfoods and their benefits for the very first time at this Kentucky soy symposium. "I had no idea soyfoods were so good for you!" said Diefenbach. All the speakers and presentations at this symposium were her first exposure to the relationship of soyfoods to heart disease, diabetes, kidney disease and even osteoporosis. "I'd really like to use more foods in our cafeteria that have some soy in them," Diefenbach explained. She believes it would be good to encourage children to eat more soyfoods when they are younger, and she intends to search for more menu items that contain soy protein.
Diefenbach especially liked hearing how a food service manager in Kentucky added numerous soyfoods to her menu. Kim Simpson, Daviess County Public Schools, talked about a soyfoods school sunch pilot project conducted this past March and April. The program demonstrated that soy protein not only reduces the cost of school lunch programs, but that more than half of the students involved in the pilot project rated the soyfoods entrees above average. With the success of the pilot project, the program is being expanded to school lunch programs throughout the nation. For more information, call 1-800-TALK-SOY.
Transcripts and video tapes of the symposium should be available, for a fee, by the end of December. For more information, call the Kentucky Soybean Association at 1-800-BEAN-SOY.
The Second Annual Soyfoods Symposium is scheduled for November 11 and 12, 1997, in Louisville. Again, for more information, please call 1-800-BEAN-SOY.
***********************
SOYFOODS IN THE NEWS
Soyfoods made headlines this past month when information about how soy protein may reduce the symptoms in menopausal women who suffer from hot flashes was presented at the AMERICAN HEART ASSOCIATION's annual scientific meeting held last month in New Orleans. Dr. Gregory L. Burke of Bowman Gray School of Medicine in Winston-Salem, N.C. presented his study of women between the ages of 45 and 55 who suffer from hot flashes or night sweating. Burke discovered that the women who incorporated soy protein into their diets often reduced their symptoms compared to the control group which did not consume soy protein. The American Heart Association is not quite ready to recommend that American menopausal women begin eating soyfoods to prevent hot flashes, but they are continuing to monitor research results.
The January issue of PREVENTION magazine has an article touting the benefits of isoflavones found in soyfoods, along with a chart of soyfoods that contain the highest amounts of isoflavones. In addition, they also discuss how isoflavones may help fight osteoporosis.
***********************
WE'RE MOVING
The U.S. Soyfoods Directory world wide web site has moved to another server and has changed its domain name. The new domain name <soyfoods.com> should make it easier to find the Directory on the web. In most browsers, all you have to do is type the word "soyfoods" and hit your return key. If that doesn't work you can type http://www.soyfoods.com or http://soyfoods.com. Both URLs will get you there. Along with the name change, we've moved to another server we hope will be faster and more reliable than our previous server.
We are also in the process of redesigning the web site and updating the database. We hope to add many more recipes in response to the newsletter survey we conducted recently. You will also find more information about soyfoods and how to use them. Be sure to check the web site regularly to see the changes.
***********************
SOYFOODS SYMPOSIUM RECIPES
Attendants at the First Annual Soyfoods Symposium held in Paducah, Kentucky last month had an opportunity to taste a virtual cornucopia of soyfoods prepared by chef Ron Pickarski, author of Friendly Foods and Eco-Cuisine, and gold medal winner at the International Culinary Olympics. Here are a couple of the recipes he prepared. More Symposium recipes can be found at <http://soyfoods.com/paducah_recipes>.
Tofu Swiss Steak
("This is one of my favorite everyday foods," says chef Pickarski)
YIELD: 4 servings
TIME: 15 minutes preparation; 30 minutes cooking
2 tablespoons sesame oil
1 1/2 cups sliced fresh mushrooms
1 cup halved and sliced onions
1 cup diced green bell peppers
2 tablespoons minced garlic
1 tablespoon chopped basil
1/4 cup dark barley miso, dissolved in 1/4 cup water
2 cups tomato puree
1 cup water
1/2 teaspoon black pepper
4 tomatoes, blanched, peeled, seeded, and chopped (optional)
4 to 6 teaspoonss tamari (soy sauce)
4 pieces of firm tofu, 4 ounces each (for the symposium Pickarski substituted 4 4-ounce patties of ADM Burger N' Loaf mix, following package directions)
1/4 cup sesame oil
Heat 2 tablespoons of oil in a medium saucepan. Saute the mushrooms, onions, bell peppers, and garlic with the basil for 5 to 8 minutes. Stir in the dissolved miso. Then add the tomato puree, water, pepper, and fresh tomatoes, if you wish. Simmer for 5 minutes.
Pour the tamari over the tofu pieces, distributing it evenly. Heat the 1/4 cup of sesame oil in a skillet. Saute the tofu on both sides until golden brown.
Place a little sauce in an 8-inch square baking dish, place the tofu on the sauce, and cover with the remaining sauce. Cover the dish and bake at 350° F for 20 to 25 minutes. (If the tofu is baked too long, the sauce will evaporate and may not look appetizing; adding more water should solve the problem.)
Serve hot with mashed potatoes and a green vegetable.
Per serving: 402 calories, 15% protein (16 grams), 31% carbohydrate (33
grams), 54% fat (25 grams), 0 mg cholesterol, 1300 mg sodium, and 8 grams dietary fiber.
Chocolate Cream Couscous Cake
Yield: One 9-inch cake; 8 to 10 servings
Time: 40 minutes preparation; 2 hours to set
3/4 cup pecans
2 1/2 cups water
1 1/2 cups Sucanat (brown sugar)
1/4 cup cocoa
1 cup couscous (a dry, fine semolina grain)
1 tablespoon vanilla extract
Chocolate Cream Filling
1 package (10 ounces) barley malt chocolate chips.*
2 packages (10 1/2 ounces each) firm silken tofu, at room temperature
3 tablespoons maple syrup (or honey)
*These chocolate chips, which are sweetened with barley malt syrup rather than sugar, are available at natural foods stores.'
Roast the pecans at 300° F for about 30 minutes. Remove from oven and cool. Grind the roasted pecans in a food processor for 5 to 10 seconds. They should have the consistency of a coarse meal.
In a medium saucepan, stir together the water, Sucanat, cocoa, and couscous. Bring to a simmer and cook until thickened (5 to 10 minutes). Add the vanilla and stir well. Spread the mixture into a 9-inch springform pan. Sprinkle 1/4 cup of the roasted pecan meal over the couscous cake. Pour the filling over the cake and top with the remaining pecan meal. Refrigerate the cake until it is set (about 2 hours). Serve cold.
Melt the chocolate chips in a small saucepan over low heat, stirring constantly. Transfer to a blender, add the tofu and maple syrup, and blend until smooth.
It is best to use heavier sweeteners with cocoa or chocolate, because these ingredients are bitter. Sucanat, maple syrup, and honey are examples of heavy sweeteners. Use lighter sweeteners, such as rice syrup, barley malt, or fruit juice with carob, because carob is already somewhat sweet.
Per serving: 450 calories, 7% protein (10 grams), 59% carbohydrate (71
grams), 34% fat (17 grams), 0 mg cholesterol, 40 mg sodium, and 1.5 grams dietary fiber.
***********************
Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Development Council <http://stratsoy.ag.uiuc.edu/~in-qssb/welcome.html>
Send comments or requests for information about Soyfoods USA to <info@soyfoods.com>
Back issues available at <http://soyfoods.com/newsletter/old/OldSUSA.html>
More information about soyfoods can be found at the U.S. Soyfoods Directory <http://soyfoods.com/>
***********************
SUBSCRIBE AND UNSUBSCRIBE
If you're getting this newsletter forwarded to you from a friend, but you'd rather subscribe for yourself, it's easy. Here's what to do:
To subscribe or unsubscribe from Soyfoods USA, please go to the subscription form at the U.S. Soyfoods Directory.<http://soyfoods.com/newsletter/SubscribeSUSA.html>
Copyright 1997
Indiana Soybean Development Council
. . .