New recipes

Soybean snack

Soybean snack

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I was addicted to the Japanese soy snack, but unfortunately I didn't manage to make them the same way. The ones I bought were crispy while the ones I tried (several times) came out either too dry or too soft. If you have a suggestion, please share it with me, because I won't leave until I get crispy too!

  • 200 gr soybeans
  • garlic powder
  • salt
  • 2 tablespoons extra virgin olive oil

Servings: 1

Preparation time: less than 90 minutes

RECIPE PREPARATION Snack with soybeans:

The soybeans are soaked in the evening and boiled the next day until soft. I used a kukta.

Strain and allow to drain.

Put the oil in a pan and add the drained soybeans, which are mixed with the garlic powder and salt. You can add other spices such as cayenne, paprika, etc.

Put the tray in the oven and keep for about 20-30 minutes or until the soybeans are browned.

Spicy Edamame Recipes (soy beans) Recipe

One of the simplest and most popular of Japanese appetizers is edamame soybeans or soybeans. You will often find a small dish of lightly salted edamame served alongside a tall beer at western Japanese restaurants and bars.

Not only is an edamame a great appetizer that is very easy to prepare, it also makes for a great snack for kids. Clean or salty edamame is often a favorite snack among children, perhaps for its taste, but it is also fun to eat. Edamames are often boiled in pods and, in order to reach tasty green soybeans, they must first be squeezed from their pods.

While fresh edamame in their pods can certainly be used for this recipe, it is sometimes difficult to find fresh edamame if you do not grow them in the backyard, which our grandparents used to do in the summer. Some farmers' markets or Asian markets may sell edamame per strain, especially in the summer months, but they are more common throughout the year on the frozen segment of Japanese or Asian supermarkets.

For this spicy edamame recipe, either fresh or frozen can be used, but for convenience, I recommend using a frozen bag of edamame in their shells.

You can control the heat

This spicy edamame recipe is actually quite spicy, but the heat can be adjusted by controlling the taste of chili oil or the rash and bell peppers (shichimi togarashi). ) . In addition to heat, the edamames are simply seasoned with sesame oil, garlic and salt.

Edamame Spices is a great appetizer for a party cocktail, and offers a hot alternative to simply salty edamame.

Health seeds (2)

Other seeds, other benefits & # 8211 the second part of the article The seed of health.

Chia seeds

Small but with a very high nutritional value, these seeds contain fiber, protein, nutrients, antioxidants, calcium (even more than milk), and about 35% fatty acids & # 8211 Omega 3. Helps stabilize blood sugar , reduces the risk of cardiovascular disease and helps to lose weight by decreasing appetite. They prevent anxiety and depression and even help to slow down the aging process. For all these reasons, chia seeds have been called the super food of the 3rd millennium so they are worth a try. They can be eaten with yogurt, shakes, salads or in the composition of various recipes. Chia seeds can be bought online here in a package or here per kilogram (advantageous in terms of price), from Plafar / Bio stores at an approximate price of 13 lei / 100 gr.

About chia seeds you can read the detailed article (with benefits, properties, recipes, prices and purchase) here in Chia Seeds & # 8211 really valuable!

Cumin seeds

I think we all remember the cumin tea we drink when we were kids, when we had colic or stomach aches. Well, cumin is still used today to treat bloating because it facilitates the elimination of gas from the stomach and intestines. These seeds form a strong stimulant of gastric secretions, regulate stomach functions, acting as an anti-inflammatory and intestinal antiseptic. Moreover, it is a diuretic and fluidifies bronchial secretions. The easiest and most indicated is the consumption of cumin in the form of infusion: a teaspoon and a half of seeds in a cup of boiling water, drinking warm, with small sips, after main meals. They can also be used as an ingredient in recipes, but in small quantities because they have a very strong flavor.


With multiple antiseptic qualities for the urinary tract, soybeans are indicated in the fight against urinary tract infections and urinary stones. They have a high content of protein (even 20% more than meat), amino acids, mineral salts and many vitamins (A, B1, B2, C, D, E, K, P). It is mainly consumed in the form of germs (here) & # 8211 wherein the process for obtaining soybean seeds is also described& # 8211 or as such (here).

Mustard seeds

Known as fighters against high cholesterol, a diet in which it is recommended to consume a teaspoon 30 minutes before each meal, requiring 3-4 weeks of treatment. Mustard seeds contain oils, mucilages and senagrine, a substance that fluidizes the blood in the subcutaneous vessels, accelerating the healing process in case of inflammation, due to which mustard seed flour is used to reduce rheumatic pain, in the form of compresses on the affected area. Like the other seeds, the mustard seeds can be found in stores (online or not) of Plafar / Bio type at the approximate price of 3-4 lei / 150 gr.

These would be the main categories of seeds but there are certainly others still undiscovered or too little consumed. It is good to know that they can also be purchased in the form of oils or various tinctures, which, if they are 100% natural and unprocessed, retain the properties of the seeds, offering (some of us) an easier way to consume.

Personally, I make sure to always have stored in the pantry the jars with different seeds, the flax ones being indispensable in my diet (I wrote about them here). I also consume sunflower seeds, pumpkin, hemp, which I like to add to salads of vegetables or yogurt, and cumin, which I drink in the form of tea.

They are small, but they have great effects so it is worth consuming them to have a balanced diet and a healthy life.

Cabbage hardened with soybeans

Soybeans contain significant amounts of protein and fiber, vitamins, minerals, essential amino acids and unsaturated fats. It is an essential food in the vegetarian / vegan diet or for fasting periods because it successfully replaces animal protein with vegetable protein. Thus, consumption of soybeans lowers cholesterol and ensures a long-term feeling of satiety, due to the low content of fats and carbohydrates. Fiber helps digestion and promotes intestinal transit. And the rest of the nutrients protect the heart, strengthen the bone system and prevent certain diseases such as diabetes or cancer.

Also, soybeans do not necessarily taste good, so we can put them in almost any food we want to come with extra protein and make that food more filling.

To make it easier to cook, I recommend boiling a larger amount of soy (eg 1 kg) which you separate into 250-500 g bags and freeze. That way, when we want to add it to a meal, it will be much easier.

Thus, for an extra protein I chose to mix sauerkraut with soybeans. For a slightly oriental flavor I put bay leaves and cardamom, a little lemon and ginger juice because I like a little sour and a few grams of hot pepper paste for a spicy taste.


  • 1 medium cabbage
  • 1 dried onion
  • 250 ml of tomato juice
  • 1 bell pepper (I put 1/2 red pepper and 1/2 yellow)
  • 200 g soybeans
  • 3-4 tablespoons lemon juice
  • hot pepper paste
  • cardamom
  • 1 bay leaf
  • ginger (optional)
  • salt pepper


1. Peel and finely chop the onion together with the bell peppers and sauté them with a little olive oil. Over which we add the tomato juice.

2. Wash the cabbage, clean it by removing the back and the outer leaves, and then finely chop it. As we chop it and add it to the pot and cover it with a lid. Thus it softens and decreases and makes room for the rest of the cabbage.

3. Wash the soybeans and leave them to soak for 12 hours, then drain the water and bring to the boil. I had soybeans put in the freezer, so it was much easier for me.

4. When the cabbage starts to fall, add the soybeans, a large bay leaf, about 1-2 cm of grated ginger, 1/2 teaspoon cardamom and 1/2 teaspoon hot pepper paste (or more if you want to comes out faster). Cover and let the food boil, stirring occasionally.

5. When the vegetables are almost cooked, add salt and pepper to taste and lemon juice. If you think the cabbage does not have a reddish color, or you want a stronger color, you can add 1-2 tablespoons of broth. Leave it for another 10-15 minutes, or until the vegetables have boiled and the juice has dropped, then turn off the heat. To reduce the juice faster, let it boil without a lid.

Season the sauerkraut with green parsley and serve with hot peppers or pickles.

Edamame soy salmon

Today's recipe shows us that simple things are, as usual, the best! Edamame soy salmon, a recipe as simple as it is special!

Salmon has always been my favorite and when Luca was little and refused any food, I knew I would go safe with salmon cooked in any way! But the simplest and fastest way to cook salmon? First we remove the scales, it's very easy, with just a few knife movements. Then, we use tweezers to remove any bones from the tabs. Sure, we can remove the skin, but why would we do that when the salmon skin is so crispy and delicious! Then grease the fish with olive oil and season it simply with salt and pepper. Of course, there are various mixes of spices for fish, but the salmon itself has a special flavor and you really do not need more than salt, pepper and, of course, depending on your preferences, lemon juice.

I took salmon fillet from Miramax, of course! The value for money is excellent and each portion is individually packaged!

Don't forget, on we also have a discount code - TEO10 - which offers you an extra 10% discount on your shopping cart!

Salmon garnish? Soy edamame! What are edamame? Green soybeans! They are very tender inside and have a crunchy coating, just like peas or green beans. Edamame soy is very well known and appreciated in Asian cuisine, being considered a superfood. Edamame soy contains protein, fiber, fatty acids, omega 3 and omega 6, vitamins A, C and K, but also B1, B2, B3, B5, magnesium, potassium, zinc, phosphorus. It is very easy to digest and helps digestion due to its high fiber content.

to Miramax find soybean edamame beans or pods from Orogel. I prepared it simply - pan-fried, with butter and olive oil, seasoned with hot peppers and Kikkoman soy sauce, without salt. A wonderful salmon garnish has come out! But edamame is suitable for any type of meat and, of course, can be a meal in itself, not just during fasting periods!

Let me tell you about the wine I served with Salmon with edamame soy. Is called Scaia Garganega / Chardonay & # 8211 Tenuta Sant & # 8217Antonio Veneto (Italia). Even I, who DO NOT drink alcohol, tasted it and I really liked it! Cold, from the fridge, with a drop of shock syrup? A dream! But Sergiu simply served it and praised it as an excellent wine!

An amazing white wine! Fresh, lively and very fragrant, with intense aromas of white flowers, jasmine and citrus (grapefruit, orange), pineapple, apple, pear, mango with light notes of banana.

Soybean Snack - Recipes

Soybeans are the most natural form of soybeans, because soybeans do not go through any processing mechanism, so the product is not genetically modified.

Familiarization with soy

Soy is an ancient food, used by modern man both in food and in industry and medicine, where other parts of the plant are used, including the root. Originally found in eastern China, soybean crops have spread rapidly throughout the planet. Soybeans are part of the legume species, its grains growing in pods.

With moderate soy consumption, the health benefits of this vegetable are undeniable. From a nutritional point of view, soy contains 36% protein, 30% carbohydrates, 20% healthy fats and 9% water.

High in fiber, soybeans speed up digestion, reduce constipation and have the property of accelerating the rate of lipid absorption and metabolism in general. Also, soy not only does not contain cholesterol, as the fats present in its content are mono and polyunsaturated fats, but also helps to balance its level, which, once again, is an important benefit for heart health. It is also worth mentioning that soy is rich in antioxidants, which contribute to the decrease of the intensity of the symptoms caused by menopause, the consumption of soy being recommended for mature women.

Soy in the kitchen

Soy contains a similar amount of protein to that found in meat, being highly valued among vegetarians.

From soy you can get a lot of products for food, such as vegetable pies - which can be made from soy or a combination of soy with mushrooms, soy meatballs - very popular, especially among vegetarians and fasting people, burgers, cucumber salad with soy, ginger and garlic, tomato salad with soybeans, mashed potatoes with soy, or even desserts, such as delicious carrot and soy cake.

How was the traditional soy sauce made?

Although, at present, the preparation of soy sauce is faster and cheaper than the traditional one (known as soy sauce), traditional training is developed through fermentation of soybeans with fried wheat, which was housed in blocks and submerged and extracted several times in a cold broth containing water and salt.

This process lasted about a year and took place exclusively in clay pots, sometimes adding dried mushrooms, such as, for example, mushrooms.

However, did you know that in Japan it is now illegal to produce or import any artificial soy sauce? Therefore, in this country all soy sauces are traditionally prepared.

Soybean grain meatballs

Crispy soy meatballs are always welcome! We can serve them with any garnish, or even on a plate of appetizers. We can also add them to the holiday menu along with other vegan dishes.

They are very tasty and filling and in addition they have a slightly smoky aroma and a copper color. It is very easy to prepare, either in the pan or in the oven, as you like best. For some time now, I only make them in the oven, they seem much tastier and healthier, plus they are not oily at all.


  • 2 medium potatoes
  • 200 g soybeans
  • 40 -50 ml of tomato juice
  • 2 tablespoons breadcrumbs
  • 2 tablespoons wheat flour
  • 4-5 cloves of garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • coriander
  • dill / green parsley
  • salt pepper


1. Wash the potatoes with their skins and boil them. When they are ready, we clean them and put them through the large grater.

2. We cook the cooked soybeans with a vertical mixer, or we can give them to the robot.

3. Mix the soy with the grated potatoes, add the tomato juice, breadcrumbs, wheat flour, olive oil, a pinch of coriander, paprika, salt, pepper, dill or finely chopped green parsley and garlic cloves. through the press. Mix very well with a spoon or even by hand.

4. We form round balls that we can bake in the pan or in the oven. I prefer them in the oven, so we place the balls on a tray lined with baking paper. And put them in the oven (preheated to 180 g) for 30-35 min.

We can serve soy meatballs with any garnish we want, or simply with a vegetable salad.

Baked soybeans

Textured soy meatballs (granules) prepared in the oven, with garlic, black bread and seasoned with paprika and green parsley

Fasting soy meatballs

Fasting soy meatballs, baked with soy granules and oat flakes and seasoned with paprika and oregano

Tarragon meatballs

Meatballs with tarragon from beef, pork and potatoes served with brown sauce

Mushrooms with mushrooms

Meatballs with mushrooms, beef and pork, potatoes and parsley

What is soy sauce?

Soy sauce is a vegan spice, obtained by fermentation from soybeans, wheat flour, water and salt.

Both soy and wheat are allergenic ingredients.

However, studies have shown that soy sauce as a final product has no allergenic effect, on the contrary.

After fermentation, the proteins in the raw ingredients are converted into peptides and amino acids.

The polysaccharides in the cell walls of soybeans remain in soy sauce after fermentation.


  1. Gurion

    you were visited simply magnificent idea

  2. Berg

    Nothing strange.

  3. Earle

    MMM yeah!!

  4. Morain

    Imagine :) I wanted to ask, can we exchange links? e-mail in the comment.

  5. Frascuelo

    I apologise, but, in my opinion, you are not right. I am assured. Let's discuss. Write to me in PM, we will talk.

  6. Vugul

    and can you paraphrase it?

Write a message