Enjoy soybean salad
Soybean belongs to the legume family and is native to East Asia. It was introduced to the Western world only in the 20th Century. Soybean grows on a variety of soils and climates ranging from tropical Brazil to snowy Hokkaido in northern Japan. It is made into a variety of foods such as tempeh, tofu, miso, shoyu and soy milk. However, cooked soybean can be used as an ingredient in soups, sauces and stews. Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a ‘complete’ protein profile. Soy protein products can replace animal-based foods which also have complete proteins but tend to contain fat, especially saturated fat — without requiring major adjustments elsewhere in the diet. It is a complete reservoir of nutrients, especially proteins. It is the photochemical in soybean that prevents blood clotting from taking place. It protectsthe heart against oxidation. Soybean is an excellent source of essential fatty acids, calcium, magnesium, lecithin, riboflavin, thiamine, fibre, folate (folic acid), and iron.
Three kinds of soybeans can be spotted in the market — fresh immature (green) soybeans, known as edamame, fresh mature soybeans, and dried soybeans. Making soybean part of one’s diet is a good idea because of its numerous health benefits.
Now, for a recipe.
Soybean with corn sprouts salad
Soybean: 1 cup
Corn sprouts: 1 cup
Celery, sliced: 1 cup
Red and green capsicum: half a cup
Soy oil: 2 tsp
White vinegar: 2 tsp
Salt and pepper to taste
Method: Steam soybeans. In a salad bowl, add torn celery leaves, chopped capsicum and sprouts along with the soybeans. Prepare salad dressing by whisking soy oil and vinegar with salt and pepper. Pour the dressing on the beans, marinate for 10 minutes. Serve chilled.
The writer is Executive Sous Chef, Taj Club House