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From:	Deborah (Recipes.vegsource.com)
Subject:	un-soy
Date:	July 17, 2008 at 6:18 pm PST

In Reply to: soy posted by Yvette Ratson on July 16, 2008 at 8:20 pm:

Many other types of beans have similar
protein content to soybeans, and can be
used as substitutes.

Chickpeas are very high protein, and
in some countries are used to make
"tohu" (chickpea tofu). Use cooked
chickpeas in place of cooked soybeans
in soups, stews, etc.

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Black-eyed peas are another good choice.
They are high-protein, and can be cooked
from dry without requiring pre-soaking.

----

Use cooked beans (pinto, kidney, etc),
chopped into TVP-size pieces, then
sauteed in a little oil, as a "meaty"
base for sloppy Joes, chili, etc.

----

As a substitute for soy sauce,
try a tsp of Vegemite/Marmite
(or other yeast extract)
dissolved in 1/4 cup hot water.

----

Another soy sauce substitute:

1/4 cup cooked black beans
1/2 cup water
1 tsp salt

Blend in blender until smooth.
Strain.
Store in fridge for up to several days.

----

For silken Tofu in sauces, use pureed
cooked white beans. Rinse well
before pureeing.

----

As a meat substitute, try seitan/wheatmeat
(check that it has no soy in it).

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