Share your recipes

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Re: Share your recipes

Post by jacob »


(In case you're counting calories, soy beans contain more than most other beans.)

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Re: Share your recipes

Post by Alphaville »

white belt wrote:
Sun Dec 20, 2020 12:03 pm
What are some good recipes and methods that incorporate soybeans? I’m making my first steps in replacing animal protein in a meal with something plant based. I’d like to start with soybeans instead of something more processed like tofu.

Do I just treat them like other legumes and incorporate them into recipes that use beans?
i'd say learn to ferment them. untreated soy beans are vile :lol:

(but ok, ymmv)

anyway here's probably a good way: ... nting-soy/

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Re: Share your recipes

Post by Alphaville »

Ego wrote:
Sat Dec 19, 2020 10:27 pm
The trouble with these cans is their size. Once opened we are going to have to eat an awful lot of one type of bean or freeze them. It may make sense to hold onto the can of garbanzos until we have a party (next winter?) and make a ton of hummus as Laura Ingalls suggested.
oh, right, save it for a party, or freeze in baggies for a quick reheat.

for the red beans, either the chili or red beans and rice are good ways to feed a crowd.

red beans & rice have a lot of animal flavoring (salt pork, ham bone, andouille, etc) so finding ways to supplement the umami is important. maybe red miso, mushrooms, nooch, etc?

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Re: Share your recipes

Post by Seppia »

I did Okonomyaki yesterday.
These Japanese pancakes are delicious and super easy to make. You may have trouble finding a couple of toppings but I guess the base recipe can be interesting and tweaked to be used with other ingredients.

For two

1 cup flour
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon salt


Separately, whisk 1 egg with a tablespoon of oil and 3/4 of a cup of water

Mix the liquid with the solid and let rest for a while.

Cut some cabbage, ideally the 1.5 times the volume of the “dough”

Mix the two

Heat a non stick pan
Put a layer of bacon/pancetta/other.

Once it has released a bit of fat, cover with the dough

Cook for a few minutes, then turn and cook the other side.
The inside should be a bit moist, but there is no “correct” time, just cook to your liking.

At the end, top with:
A bit of mayo
A bit of Okonomyaki sauce
Some nori seaweed
Bonito flakes


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Re: Share your recipes

Post by Ego »

Mrs. Ego did a great job with the farro today. She brought several cups of water to boil, tossed in a cup of farro and a little salt then left it to boil for 20 minutes. There was still a lot of water left which was drained off then she added a little olive oil, salt, pepper, chili flakes and dried basil.

She then stir fried a clove of garlic, half an onion, kale, broccoli, mushrooms, tofu and tempeh. Topped with some orange sauce. She calculated the cost per plate at about 85 cents. Tempeh is the most expensive ingredient at $2 a block. We have plenty of beans and grains so we may have to figure out how to culture the spores from the chunk of retail we have leftover then make our own.


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