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Soyfoods Cookery

Your Road to Better Health
Louise Hagler
Book Publishing 1996

Versatile soyfoods can enhance your everyday meals in so may delicious, healthful, and simple ways. Best selling author and vegetarian innovator Louise Hagler presents a wide variety of tasty, easy-to-prepare, familiar dishes incorporating soyfoods of all kinds.
Today, the excitement regarding soyfoods focuses on some very special attributes of soybeans that have to do with much more than their nutrient content. The FDA has determined that eating at least 25 grams of soy protein daily, as part of a diet low in cholesterol and saturated fat, may help reduce the risk of heart disease. Scientists are studying soybeans for their use in the prevention and /or treatment of several chronic diseases including cancer, heart disease, osteoporosis, and kidney disease, and for their ability to relieve the symptoms of menopause. Just one serving of soyfoods a day may be enough to reduce cancer risk. Mark Messina, Ph.D. and Virginia Messina, M.P.H., R.D. contribute an overview of the intriguing recent findings.

Discover how easy it is to cook up a wide variety of delectable dishes using tofu, tempeh, soymilk, miso, textured vegetable protein, and other readily available soyfoods. Add a little soy to your life and be on you road to better health!

Soy Waffles or Pancakes

Yield: 6-4 inch waffles or 12-4 inch pancakes

Freeze what you don’t eat, and reheat later in the toaster or microwave for a quick meal.

• 1/2 cup unbleached white flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup cornmeal
• 1/2 cup soy flour
• 1/4 cup wheat germ
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 1/2 cups soymilk, or 1/4 cup soymilk powder and 2 1/2 cups water

1. Preheat a non-stick waffle iron or pancake griddle.

2. Mix all the dry ingredients together, and make a well in the middle.

3. Pour in the soymilk and whip until the dry ingredients are just moistened.

4. Oil the waffle iron or griddle, or spray with non-stick cooking spray. Pour the batter onto the preheated waffle iron or pancake griddle, and bake until golden brown. Use about 1/4 cup batter per pancake or 1/3 cup per waffle. Flip the pancakes over when they start to bubble up, and brown the other side. Serve with syrup or jelly.

Per Serving: Calories 125, Total Protein 9 g, Soy Protein 6 g,
Fat 4 g, Carbohydrates 13 g, Fiber 4 g, Calcium 197 mg, Sodium 436 mg