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Indigo Food Energy: Soybean (Glycine max)

By Gwen Nyhus Stewart

Recipes

Avocado Veggie Burgers

1 med. avocado
1 cup (250 mL) cooked soybeans
1/2 sm. onion, chopped
1 tsp. (5 mL) prepared mustard
1 tbsp. (15 mL) tomato puree

bread crumbs, to taste

Mix all the ingredients except bread crumbs together in a blender or food processor, and blend until smooth. Put mixture into a bowl and add bread crumbs until the mixture sticks together enough to be formed into patties. Make two burger shaped patties. Fry in oil until browned. Serve on buns with your favorite burger fixings.

Bean Sprouts with Tomatoes

4 tbsp. (60 mL) vegetable oil
4 garlic cloves, minced
2 tbsp. (30 mL) soy bean paste
1 onion, quartered
4 cups (1 L) bean sprouts
1 red chili pepper, sliced
3 tomatoes, quartered
4 tbsp. (60 mL) green onions, chopped
4 tbsp. (60 mL) cilantro, chopped

Heat the oil in a wok and stir-fry the garlic and bean paste for 1 minute. Add the onion, bean sprouts, chili and tomatoes. Stir-fry until vegetables are tender, stirring frequently. Garnish with green onions and cilantro. Serve hot.

Black Soy Bean Hummus

1 clove garlic, PLUS 1 tsp. (5 mL) powdered garlic, minced
15 oz. can (425 g) Soy Organic Black Soy Beans, drained
2 tbsp. (30 mL) lemon juice, freshly squeezed
1 1/2 tbsp. (22.5 mL) soy sauce
1 tbsp. (15 mL) balsamic vinegar
1/4 tsp. (1 mL) Cajun seasoning, more if you wish
3 tsp. (15 mL) green onions, chopped

Place the ingredients in a food processor, process until smooth. Before serving fold in green onions or use as a garnish. Serve with pita bread, chips, or raw veggie sticks.

Buttery Soybean Paté

1 tsp. (5 mL) peanut oil
2 cloves garlic, minced
1 sm. onion, finely chopped
1/2 sm. carrot, finely chopped
1/3 cup (75 mL) parsley, minced
1 1/2 cup (375 mL) soybeans, cooked
1 tbsp. (15 mL) butter
1 tsp. (5 mL) soy sauce, or to taste
water or vegetable broth
freshly ground black pepper, to taste

Heat oil in a small skillet; add garlic, onion, and carrot. Sauté, stirring, until garlic and onion are soft, about 5 minutes; set aside.

In food processor combine parsley, soybeans, butter, and soy sauce. Process until smooth, adding water or broth slowly, until spreadable consistency is reached. Transfer to a small bowl; stir in sautéed vegetables (add a little more soy sauce if needed). Serve with a basket of crisp breads and raw veggie sticks, if desired.

Miso-Tahini Dip

1/4 cup (50 mL) Tahini (sesame seed paste)
3 tbsp. (45 mL) rice wine vinegar
2 tbsp. (30 mL) Miso (soy bean paste)
2 tbsp. (30 mL) vegetable stock
2 tsp. (10 mL) honey
2 tsp. (10 mL) sesame oil
2 tsp. (10 mL) soy sauce or Tamari

In a food processor or blender, puree the tahini, vinegar, stock, honey, oil and soy sauce or tamari until smooth.

Spread the dip on whole-grain English muffins or serve with fresh fruit.

See Indigo Coloured Foods in the Plants, Food Colours, & Recipes section of this web site for additional information about the healing properties of indigo, phytonutrients, and recipes. (See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 63 – 64 for more information about what the colour indigo means and Chapter 8, Colour Energy, Plants, and Recipes pages 84 – 86 for information about using indigo in the garden and recipes.)

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