Then again, why be cynical.I would have thought I left that awful trait behind me when I retired.
“cynicism is the weapon of the weak”.
I’ve been told that so many times I lost count.
Weak or strong, soybeans are a true wonder, nutritionally speaking of course.
You already heard, at least 100 times that I am not a registered anything, let alone not a nutritionist, but a retired lawyer, and a health enthusiast, constantly looking for better ways to meet my protein needs as an active vegan who works out 6 days a week.
So, during my never-ending search, I stumbled upon these soybeans, during a vipassana course.
When I researched the health benefits of this lovely bean I found out it is full packed with protein: 16 grams for 1(1!!) cooked cup.
That, my friends, is a lot.
They are also rich in fiber and antioxidants.
And they keep their shape when cooking.
That is a plus if you want to add protein to your salads.
Lentils, for example, are a bit higher in protein: 18 grams for 1 cooked cup, but in my experience, red and black lentils get super mushy when cooked, and brown and green lentils also need you to keep a close eye on them so as not to miss the cooking point beyond which you will be enjoying lentil stew, which is great, but not on salads.
Pre-soak for the night.
Boil till tender.
Be careful, they tend to keep foaming that white foam.
When tender- rinse and cook again, this time with chopped onions and garlic, and tomatoes.and some oil.
And salt &pepper, a little bit of sugar or date syrup, because the acidity of the tomatoes need a contrast.
This freezes well, so make a large batch and divide to 1 cup portions, for future use.
This can go well not only with salads, but with any pasta, cooked grain, or even on toast.
Speaking of toast, I would like to let you know that should you drizzle a little bit of olive oil or coconut oil on the toast as soon as it is out of the toaster, your toast will be even tastier.
I am always amazed at people making a big thing of incorporating oil to their diet, when I simply drizzle sone olive oil or coconut oil on my oatmeal porridge, on my toast, on my occasional pasta or grain, potatoes, come to think of it- almost everything.
While I am aware that too much of anything is too much, I nonetheless refuse to be intimated by good quality oil, and I am positive that many chefs will confess that it is good quality oil, in the right amount, that gives their dish that upgrade wished for.
(by the way, the other untold secret for that good taste twist is adding sugar, but I do not recommend that at all, as opposed to said oil, though you really need to use your given brain to decide for yourselves, as always.)
Enjoy, the cooliflower.