Five Delish Recipes Using Soy Bean Oil #SoyParaSoy #spon - Sammy Makes Six

Five Delish Recipes Using Soy Bean Oil #SoyParaSoy #spon



If you will recall on a previous post I shared with you some of my new insights on cooking with soy bean oil  and how easy it is to incorporate it into our meals. One of my resolutions for the new year was not only to become more physically fit, but also to just get healthier overall. A big part of that is cutting down on bad fats and junk food. I don't plan on cutting everything out or making drastic changes, because if I do I know I will fall off the wagon immediately, instead I am making small changes to the way I cook and making my family more meals that are healthier for them.

Soybean oil contains 0g trans fats per serving and is high in omega-3s which have been proven to reduce blood pressure and can help prevent heart disease. It is also a great source of Vitamin E, a fat-soluble antioxidant which prevents cell damage that can lead to  serious diseases like cancer and heart disease.

A great resource that is available online for not only learning more about soy bean oil but also for finding delicious recipes is the Soy Connection website. Here I have found not only a fabulous coffee recipe, but also a few other recipes that were right up my alley in ease of preparing. Most importantly these are recipes that I know the kids will eat, so that there will be no need for threats or fighting at the table. 


Coffee Chococcino

Coffee Chococcino


Ingredients:

2 cupsChocolate soymilk
4 teaspoonsInstant espresso powder (or to taste)
Description:
Skip the drive-through latte and mix up a homemade coffee treat in the same amount of time.

Prep time:3 minutes

Cook time:None
Instructions for Coffee Chococcino:
Microwave soymilk and espresso powder in medium uncovered microwave safe container on high for 2 minutes until very hot.
Carefully pour mixture into blender. Cover and hold down lid with folded towel or pot holder.  Blend all ingredients on high for 30 seconds or until very frothy.  Pour into two 12-ounce coffee mugs.
*for a more intense coffee flavor, add 6 teaspoons espresso powder



Soy Soft Tacos

Soy Soft Tacos


Ingredients:

1 1/2 cupsBoiling water
2 cupsTexturized soy protein (TSP)
1 poundLean ground beef
1 cupOnions, chopped
1 tablespoonSoybean oil (vegetable oil)
2 cupsTomato sauce
1 cupCanned diced green chilies
1 tablespoonChili powder
2 teaspoonsGarlic salt
1/2 teaspoonGround pepper
24Tortillas
1 1/2 quarts Shredded lettuce
3 cupsFresh tomatoes, diced
3 cupsLowfat cheddar cheese
1 1/2 quartsSalsa, prepared
Instructions for Soy Soft Tacos:
Pour boiling water over TSP.
Sauté ground beef and onion in oil until beef is no longer pink. Add rehydrated TSP, tomato sauce, green chilies, chili powder, garlic salt and pepper; mix well. Bring mixture to boil, reduce heat and simmer 15 minutes.
Prepare each serving as ordered. Wrap tortilla in clean towel and microwave at HIGH (100% power) 20 to 25 seconds. Place tortilla on serving plate, spoon 1/3 cup filling in center of each tortilla. Top with 1/4 cup shredded lettuce and 2 tablespoons each tomatoes and cheese. Fold in half. Serve with 2 oz. (1/4 cup) salsa. Makes 24 tacos.



Tortilla Bake

Tortilla Bake


Ingredients:

2medium onions, chopped
1green bell pepper, chopped
1/2 cupmild salsa
31 ouncescanned chili beans (do not drain)
8 ouncestomato sauce (canned)
1package of frozen soy crumbles (or 1 cup dry TVP and ¾ cup water)
1 cupcorn kernels
2 1/4 ouncessliced black olives, drained
1 tablespoonchili powder
186-inch corn tortillas
1 cupshredded Mexican-style or cheddar cheese
Description:
Serve Mexican food to a crowd with this easy-to-assemble layered casserole. Recipe courtesy of the National Soybean Research Laboratory Illinois Center for Soyfoods’ cookbook “TVP for the American Kitchen”www.nsrl.illinois.eduServe Mexican food to a crowd with this easy-to-assemble layered casserole. Recipe courtesy of the National Soybean Research Laboratory Illinois Center for Soyfoods’ cookbook “TVP for the American Kitchen”www.nsrl.illinois.edu
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Prep time:15 minutes

Cook time:30 minutes
Instructions for Tortilla Bake:
  1. Preheat the oven to 350°. Coat a 9” x13” baking dish with cooking spray.
  2. Combine the onions, pepper, salsa, chili beans, tomato sauce, soy crumbles, corn, olives, and chili powder in a large microwavable bowl; heat on high for 5 minutes.
  3. Spread about one quarter of the chili mixture on the bottom of the prepared baking dish. Top with 6 of the tortillas, overlapping and/or cutting to fit as necessary. Top with another quarter of chili mixture and a third of the cheese. Repeat for 2 more layers each of tortillas, chili mixture and cheese.
  4. Cover and bake for 30 to 35 minutes, until heated through. Garnish with tomatoes, olives and avocado, if desired.
Make It Ahead – Prepare the casserole earlier in the day and refrigerate. Add an extra 15 minutes to the baking time to ensure that the casserole is heated through. You can also prepare the chili bean mixture the day before and store it in the refrigerato


Blueberry Soy Muffins

Blueberry Soy Muffins


Ingredients:

1 cupSoy flour (or soy protein isolates)
3 cupsAll-purpose flour
1 tablespoonBaking powder
1/2 teaspoonBaking soda
1 teaspoonSalt
1 teaspoonCream of tartar
2/3 cupGranulated sugar
2/3 cupVegetable shortening
2 tablespoonsPowdered sugar
1 1/2 cupsBlueberries, fresh or frozen (do not thaw)
8Egg whites
2 cupsOrange juice
Instructions for Blueberry Soy Muffins:
Preheat oven to 400°F. Spray muffin pans with non-stick aerosol cooking spray.

In a large bowl, combine flours, baking powder, baking soda, salt, cream of tartar, and sugar. Stir until well blended. With a pastry blender, cut in shortening until evenly distributed.

Rinse and drain fresh blueberries, pat to dry. Toss with powdered sugar and set aside. If using frozen blueberries, do not rinse. In a small bowl, beat egg whites and orange juice until blended. Add liquid to dry ingredients, stirring only until moistened.

Fold in blueberries.

Spoon batter, 1/4 to 1/3 cup per muffin, into prepared pans. Bake at 400° for 20 to 25 minutes. Turn out of pan immediately. Cool right side up on wire rack



Teriyaki Soy Rice Bowl

Teriyaki Soy Rice Bowl


Ingredients:

1 tablespoonSoybean oil
1Tofu (14 ounce package), firm, cut into 1/2-inch cubes
1/2 cupBottled teriyaki sauce, reduced sodium
1/2 cupWater
1 1/2 cupsCarrots, shredded
1 cupEdamame, shelled and thawed
1 cupBroccoli florets, cut into ½ -inch pieces
1 cupRed bell pepper, cut into ½ -inch pieces
2 cupsCooked brown or white rice

Prep time:10 minutes

Cook time:10 minutes
Instructions for Teriyaki Soy Rice Bowl:
Heat oil in large frying pan over medium high heat.
Add tofu, stirring constantly, for 5 minutes or until lightly browned.
Stir in teriyaki sauce, water, carrots, edamame, broccoli and red bell pepper.
Bring to boil and cook, stirring constantly, for 3 minutes or until vegetables are tender and sauce has thickened slightly.
Serve over brown or white rice.



Like I said above, I am not one for big drastic changes. For me it's all about small changes that add up to making a smooth transition. Incorporating soy bean oil is something that is as easy as checking the label on the oil you already use and if it doesn't have it exchanging it for one that does. As you grow comfortable you can start adding soy flour, soy milk and other soy items to the recipes you already make or even more fun, find new ones online! Let's start the new year off right by making small changes that will bring such a positive change in our lives. Find out more about soy bean oil and the many ways you can incorporate it into your meal planning by visiting the United Soy Bean Board on Facebook.

Which of the above recipes would you love to try?


This is part of a sponsored campaign with Latina Mom Bloggers and the United Soybean Board. However, all opinions expressed are my own.

2 comments

BethElderton said...

All of these sound wonderful! I would have to make sure to buy soy that is organic rather than GMO.

Vane Aguirre said...

All the recipes look yummy!