Is Soy Good Or Bad For You?

Dangers? Benefits? So much drama over a little bean!

[caption id="" align="alignleft" width="240" caption="Thai Tofu Laab: tofu loaded with greens & herbs"][/caption]In my post on Friday, I mentioned one of my current favourite cookbooks called Japanese Cooking: Contemporary and Traditional that features a fair amount of soy in its recipes - perhaps a bit controversial in some health-conscious circles. But unless you've been diagnosed with a soy allergy or intolerance, being anti-soy is unnecessary: soy is safe and has a number of notable health benefits.

Over-eating soy? Over-eating almost anything is going to catch up with you eventually, but the problem with soy arises when people eat too many processed soy products, not good quality foods containing whole-beans. The fact is that everyone - vegan and non-vegan alike - who eats processed food is eating some soy - it's used as a filler and binder and protein element in so many foods, including most of

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Easy Bean Rissoles (or Gluten-Free Chickpea Cutlets!)

The Chickpea Cutlets from Veganomicon have become legendary, but they're not suitable for those of us avoiding gluten! So I've invented a gluten-free variation of sorts... and since I prefer to save chickpeas for falafel and hummus, I use whatever beans I have on hand. These rissoles work great with azuki, navy, soy, or black beans (as per pic below)... or a combination of whatever you've got around! Just use your favourites. Or just do gluten-free chickpea cutlets! The flax sticks these together. I tend to quadruple this recipe, cook LOADS of rissoles, and freeze what we don't eat. They freeze really well! These are a great replacement for more-processed/expensive products like Gardein, Redwood, and Fry's schnitzels.

[caption id="" align="alignnone" width="512" caption="Stodge de la Black Bean + steamed veggies + herb gravy"]Rissoles and steamed veggies and gravy[/caption]

2 cups cooked (or canned) beans, mashed 2 tbsp olive oil up to 1 cup of gluten-free breadcrumbs* 3 tbsp ground flax (linseed) 2 tbsp
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beans, breakfast

Homemade Baked Beans

beans, breakfast

Guess what? Baked beans are supposed to be baked in an oven, not poured out of a can! It's true. Who knew? Anyway, here's my version of homemade baked beans...

4 cups of cooked beans, eg. navy beans or mixed beans
1-2 cloves of garlic, minced
1 large onion, diced
Sauce ingredients:
3 cups vegetable stock
2 tablespoons Braggs (dark soy sauce)
2 teaspoons molasses
3 tablespoons tomato paste
1 tablespoon nutritional yeast
2 tablespoons mustard powder
2 teaspoons cumin powder
1 teaspoon paprika
1 teaspoon cinnamon

1. Preheat oven to 180degC (350degF).
2. To a large baking dish (eg. large lasagne glass dish), add sauce ingredients and spices. Stir until combined.
3. Add onion, garlic and beans. Stir until evenly distributed and covered in sauce.
4. Bake uncovered for 50-60 minutes, or until a little bit of a crust forms on top. Serve over toast or however you like your beans!

Serves 6-8.


  • Can be stored
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