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

fast food. Quick guide to helpful websites. Protein content
of selected vegan foods. Calcium content of selected vegan
foods. Iron content of selected vegan foods. Daily values. A
senior’s guide to good nutrition. Eat better, perform better,
sports nutrition guidelines for the vegetarian. Why is wine
so fi ned? Handy guide to food ingredients. List of suggested
reading: Vegetarian cookbooks, vegetarian families,
vegetarian travel. School foods information. Feeding plans
for infants and toddlers. VRG publications, resources, and
tabling materials.
Soy-related questions and answers outside of Chapter
10: Gas and bloating after eating soy (p. 64). Casein found
in many soy cheeses (p. 80). Soy lecithin (p. 85). Recipes:
Tofu dill dip (p. 88). Spinach pie (with tofu, p. 93). Tempeh
stuffed potatoes (p. 94-95). Spicy sautéed tofu with peas (p.
98). Quick sloppy joes (with tempeh, p. 98). Sweet potato
slaw (with tofu). Tofu balls (p. 100). Pad Thai (p. 102-03).
Davida’s spicy garlic noodles and tofu (p. 105). Soy whipped
cream (with soymilk, p. 106-07). Chocolate pudding (with
soymilk, p. 107). Heavenly chocolate cupcakes (with
soymilk, p. 109). Tofu cheesecake (p. 112). Homemade
soymilk, rice milk, almond milk (p. 115). Homemade tofu
(p. 115). Tofu recipes on the Web (p. 116). Homemade soy
yogurt (p. 116). Homemade wheat gluten & seitan (p. 116).
What is tempeh? What is TVP (p. 119). Vegetarian mince or
meatless ground beef (p. 120-21). vegetarian and soy cheeses
(p. 121). Tofurky (meatless turkey, p. 122-23). Tofutti (nondairy
soy ice cream) and vegan eggnog (p. 125). Soy-based
vegan candles (p. 126). Using tofu (p. 129-31). Tofu cream
cheese (p. 131). Soymilk and soy creamer (p. 132). Soy
buttermilk and soy mayonnaise (p. 133). Feeding an infant
with soy formula (p. 154). Are the phytoestrogens in soy
formula safe? (p. 155). Helping kinds to switch to soymilk
from cow’s milk (p. 156). Address: 1. Baltimore, Maryland;
2. R.D.
1242. Geiskopf-Hadler, Susan; Toomay, Mindy. 2001. The
complete vegan cookbook: Over 200 tantalizing recipes plus
plenty of kitchen wisdom for beginners and experienced
cooks. Rocklin, California: Prima Publishing. xvi + 318 p.
Illust. Index. 22 cm.
• Summary: Contains more than 200 vegan recipes,
including many recipes for miso (3 recipes), soy cheese
(9), tempeh (7), tofu (regular, 22), tofu (silken, 6), and soy
yogurt (2). The “Glossary of special ingredients” contains
defi nitions of miso, soy mayonnaise, soy milk, tempeh, and
tofu. For nutritional information about soy foods, see p. 20-
21. Tamari soy sauce is frequently used as a seasoning.
Contents: Acknowledgements. Introduction. 1. Cooking
fundamentals. 2. Stocking the vegan pantry. 3. Menus for
entertaining and everyday meals. 4. Appetizers. 5. Salads. 6.
Soups and stews. 7. Vegetable side dishes. 8. Pasta dishes.
9. Grain and bean dishes. 10. Sautés and stir fries. 11.
Baked and grilled entrées. 12. Sandwiches and wraps. 13.
HISTORY OF SOY YOGURT & CULTURED SOYMILK 478
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Morning meals. 14. Deserts. 15. Frequently used ingredients.
Appendix: Nutrition fundamentals. Glossary of Specialty
ingredients. Address: Northern California.
1243. Hayter, Kurumi. 2001. The soy for health cookbook:
Recipes with style and taste. Alexandria, Virginia: Time-Life
Books. 144 p. Illust. (color). Index. 25 x 19 cm.
• Summary: This is a beautiful and strange book, designed
and produced by Quintet Publishing Ltd. (London). Beautiful
in that almost every other page is a stylish full-color photo
of a recipe. Strange in that: (1) Tofu is probably the most
common soy ingredient used, yet it does not even appear in
the index. Nor does tempeh which is also called for. Yet miso
is in the index. (2) A number of the soyfood terms are bizarre
and unconventional–such as “beancurd pouches” [abura-age
or deep-fried tofu pouches], “sticky beans (natto).” (3) On
the inside front cover, the book’s title is given as “The Tofu
for Health Cookbook.”
Contents: Introduction: Nutrition and health, lactose
(dairy intolerance), prevention against heart disease,
prevention against cancer, prevention of other disorders.
How to use this book. Glossary of soyfoods and other
ingredients. Basic recipes. 1. Soups and stews. 2. Salads
and appetizers. 3. Main dishes. 4. Snacks and side dishes. 5.
Desserts.
This book is not vegetarian; some recipes call for beef,
pork, chicken, fi sh, etc.–but none call for dairy products.
1244. Product Name: Silk Cultured Soy (Soy Yogurt)
[Apricot-Mango, Banana-Strawberry, Blueberry, Key Lime,
Lemon, Lemon-Kiwi, Peach, Plain, Raspberry, Strawberry,
Vanilla].
Manufacturer’s Name: White Wave, Inc.
Manufacturer’s Address: 6123 E. Arapahoe Rd., Boulder,
CO 80303. Phone: 303-443-3470.
Date of Introduction: 2001. January.
Ingredients: Lemon Kiwi: Cultured soymilk (water,
soybeans grown without the use of synthetic pesticides,
herbicides, or chemical fertilizers), kiwi puree, organic agave
syrup, unmodifi ed tapioca starch, calcium lactate (from
beets), lemon concentrate, lactic acid (from corn), pectin,
vanilla, natural color, natural fruit fl avors, lemon oil.
Wt/Vol., Packaging, Price: 6 oz (171 gm) plastic cup
with peel-off foil lid. Retails for $1.49 (1998/06, Lafayette,
California).
How Stored: Refrigerated.
New Product–Documentation: Before March 2001 this line
of products was named Silk Dairyless Soy.
Leafl et from Natural Products Expo. 2001. March. “The
#1 cultured soy in America.” “When it comes to good food,
we use our beans,” Ad in Natural Foods Merchandiser. 2001.
June. p. 34 “Silk is the hottest selling name in soy.” A photo
shows the front of a cup of “Silk Cultured Soy” (Strawberry
fl avor).