Of all the wonderful soyfoods available, none is better known or less understood than tofu. While characteristically bland, its very lack of flavor makes tofu so adaptable, easily absorbing a rich marinade or the flavor of other ingredients.
Most tofu is water packed and some are vacuum packed or aseptically packaged. Texture is an important component when choosing the right tofu for a particular dish.
The protein myth is a public relations gimmick perpetrated by the Dairy Council and various other beef, pork and poultry councils. Despite their official sounding names, they are actually public relations machines for the animal agriculture industry and not government agencies.
These organizations are also the source of the incorrect assumption that a vegan diet is somehow lacking and that if you don’t drink milk you will weaken your bones.
Sweet potatoes are considered a superfood. They are one of the healthiest and most inexpensive vegetables on the planet. (And one day, perhaps, even off the planet, as NASA has chosen the sweet potato for space missions.) A study at the University of Washington aimed to identify which vegetables provided the most nutrients per dollar.
In my video, Anti-Cancer Potential of Sweet Potato Proteins, you can see a graph of affordability versus nutrition for different foods. The healthiest foods, like dark green leafy vegetables, may also be the cheapest, and the highest nutrient-rich food scores per dollar were obtained for sweet potatoes.
Sweet potatoes are not just packed with nutrition but may also have special cancer-fighting properties. In 1931, a unique protein was discovered in sweet potatoes. It turns out that 80 percent of the protein in sweet potatoes is a type of protease inhibitor with potential anticancer effects. These proteins were originally tested against leukemia and appeared to suppress the growth of leukemia cells in a petri dish. Continue reading “Sweet Potato Proteins vs Cancer”
Braised Tempeh, Kale, Garbanzo Beans and Stewed Tomatoes is a delightful dish that contains a high level of protein, fiber, vitamins and minerals and a veritable riot of health-supporting phytonutrients.
The combination of hearty legumes, leafy greens, tomatoes and pungent spices make this a tasty and super healthy meal.
Stir-frying involves quick cooking over high heat in a small amount of oil. Quick cooking in this manner preserves the flavor, color and texture of the food and the vegetables come out slightly crisp with all of their vitamins intact.
When stir-frying you may use a traditional Chinese wok or a heavy gauge 14 inch stir fry pan that has sloping sides of a typical wok. A pan like this is similar in that the heat concentrates at the bottom of the pan and the curved sides allow you to push the ingredients to the side. A stir-fry pan will also feature a long handle for easy maneuvering.
Grilled Marinated Tofu is delicious with a great ‘meaty’ texture. The key is to use super firm tofu, or a pressing technique and our richly flavorful marinade.
As you shop for this recipe look for fruit-sweetened organic BBQ sauce. Always read the label to avoid any animals products, such as honey or casein and chemical additives.
For really firm tofu that won’t fall apart on the grill, I always use super firm tofu, available at natural food grocers and Trader Joes in shrink wrapped packaging. It is really sturdy and has the best texture!
Kebabs are a great choice when entertaining. Easy to make and visually appealing, this skewered tempeh dish is set up in advance. Kebabs may be grilled on a barbecue or cooked just as easily under a broiler or in the oven.
According to Dr. James Anderson, chief investigator on the landmark meta-analysis on soy and heart health,soyfoods are some of the healthiest foods you can include in your diet. This is because they help fight what Dr. Anderson calls The ‘Big Five,1 heart disease, stroke, diabetes, obesity and high-blood pressure.
The plant based lifestyle and its approach to health, wellness and disease prevention is the focus of Marie Oser’s Blog. Marie has been a food and health features writer and newspaper columnist for major metros and national publications and has been promoting the vegan lifestyle since 1990. This blog space is where she and guest bloggers share information, the latest research and creative natural solutions to issues affecting our health and wellbeing. Oh! And of course delicious vegan recipes that are rich in antioxidants, low in fat, high in fiber and entirely dairy and cholesterol free!