history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center

the concentrations of vitamin C and the B vitamins in
soymilk, but it did not decrease trypsin inhibitor activity in
the soybeans.
“A fi rmly pressed tofu was prepared from 72 hour
germinated, fermented soymilk and kept for 6 weeks at
10ºC. It displayed none of the spoilage that would have
characterized conventional tofu. It had the consistency of
rubbery Edam cheese and a pleasant, slightly beany, acidic
fl avor.” Address: Scotland.
967. Leneman, Leah. 1992. The tofu cookbook.
Hammersmith, London, England: Thorsons–An imprint of
HarperCollins Publishers. 127 p. Illust. Index. 24 cm.
• Summary: “These no-meat, no-dairy, cruelty-free recipes
foster health and a healthy environment by replacing meat
and dairy products in traditional recipes with tofu... and soy
milk. From bouillabaisse and guacamole to lasagna, curries,
and ice cream, here are delicious new takes on your favorite
international recipes.” The copyright page notes: “Many of
these recipes previously appeared in The International Tofu
Cookery Book and Soya Foods Cookery.
Contents: Introduction. Types of tofu. Other soya (soy)
foods: Soya milk, soya yogurt, soya mayonnaise, bean
curd sticks or sheets, tempeh, soy sauce, miso, soya cheese
(such as Veeze). Notes on recipes. Making tofu at home. 1.
Soups and dips. Note: Ingredients for every recipe are given
in both Imperial/Metric and American units. 2. Salads. 3.
British- and American-style dishes. 4. Mexican-style dishes.
5. Mediterranean-style dishes. 6. Indian-style dishes. 7.
Chinese- and other Far Eastern-style dishes. 8. Desserts.
Recipe reference chart (for quick and easy recipes, recipes
suitable for a single portion, and recipes for a dinner party).
Note: Webster’s Dictionary defi nes bouillabaisse
(pronounced bu-yuh-BAYZ, a term derived from the French
and fi rst used in 1855) as a highly seasoned fi sh stew made
with at least two kinds of fi sh. See also: Potpourri. Address:
19 Leamington Terrace, Edinburgh EH10 4JP, Scotland.
968. Sass, Lorna J. 1992. An ecological kitchen: Healthy
meals for you and the planet. New York, NY: William
Morrow and Company, Inc. xv + 492 p. Index. 26 cm. [35+*
ref]
• Summary: This excellent vegetarian (actually vegan),
ecological cookbook, proves that the most environmentally
sound diet is also the healthiest and, for many, the most
delicious and economical. It emphasizes whole grains, fruits
and vegetables, focuses on unprocessed and minimally
packaged foods, use of regional and seasonal foods,
effi cient menu planning, and creative recycling of leftovers.
Delightful quotations relevant to the book’s subject are
scattered throughout.
The author’s guiding principles for cooking ecologically
are: “Eat a plant-based [vegan] diet; buy organic, regional,
seasonal produce whenever possible; and use nontoxic
HISTORY OF SOY YOGURT & CULTURED SOYMILK 360
© Copyright Soyinfo Center 2012
products to keep your kitchen clean.”
The chapter titled “Tofu and tempeh” (p. 217-31)
contains basic information and many recipes. Other soyrelated
recipes include: Thai vegetable soup (with tofu, p.
39). Ten-ingredient lo mien (with tofu, p. 165-66). Triple
bean maybe it’s chili (p. 186-87). Black soybeans (p. 191-92;
keep the skins on by adding salt). Curried mustard greens
with tofu (p. 255). Chinese-style stir-fry of kale, onions, and
marinated tofu (p. 258). Tahini-miso spread (p. 315). Sundried
tomato dip (with tofu, p. 318). Brilliant beet dip (with
tofu, p. 319). Onion upside-down cornbread (with tofu, p.
323-24). Tofu whip (like whipped cream or whip topping, p.
398).
The very fi ne chapter / glossary “Ingredients A to Z” (p.
399-468) includes: Aduki / azuki beans, agar, almond butter,
almonds, amaranth, amasake (incl. koji), arame, barley malt
syrup.
Black beans–fermented (salty black beans): “Black
beans, fermented (Salty black beans): A little of this Chinese
specialty–small black soybeans preserved in salt–goes a long
way. About 1 tablespoon adds a deliciously complex fl avor
to stir-fries. Chop the beans fi nely to disperse their fl avor. If
you like the taste but want to reduce the salt, soak the beans
briefl y in water before using. Fermented black beans last for
about a year in a well-sealed jar under refrigeration.
“Bragg Liquid Aminos: This is a very tasty soy-saucelike
condiment made by extracting amino acids from organic
soybeans. Its fl avor is more winelike and complex than most
soy sauces. It is salty, so sprinkle sparingly. (There is no
added salt, but 125 milligrams of sodium per ½ teaspoon
come from the natural sodium in the soybeans.)
“Unlike soy sauce, Bragg Liquid Aminos is not
fermented, making it an ideal seasoning for those who suffer
from yeast sensitivities. Delicious added to stir-fries or plaincooked
grains. It is readily available in health food stores.”
Also in natural food stores.
Daikon, dulse, gomashio, hijicki / hizicki [sic, hijiki],
job’s tears, kombu, kuzu (kudzu), kuzu kiri, lupins, miso,
mochi, natto, nigari, nori, peanut butter, peanuts, quinoa,
rice–brown, rice cakes, rice syrup, sea vegetables, tamariroasted
seeds, seitan (wheat gluten), sesame butter (tahini),
sesame oil, sesame seeds, shoyu, soybeans, soybeans–black,
soy cheese, soy fl akes, soy fl our, soyfoods, soy grits, soy ice
cream, soy milk, soynuts, soy oil, soy powder (powdered soy
milk), soysage, soy sauce, soy yogurt (fermented), tahini,
tamari soy sauce, tempeh, tofu, umeboshi plums, wakame,
wasabi, winged beans. Note: Also contains recipes for many
of these glossary items.
A color portrait photo on the inside rear dust jacket
shows Lorna Sass–with a brief biography; she is a culinary
historian, cookbook author, and food writer. Address: Box
704, New York City, NY 10024.
969. Shirai, Keiko; Pedraza, G.; Gutierrez-Durán, M.;