It is time for a very easy vegan recipe. Most of us are working from home now, and honestly, I like it. It gives me more freedom and my dogs and cats are over the moon having me with them 24/7. They just love having me all to themselves. When I teach online in my zoom sessions (I am a junior high school teacher) they lay at my feet and listen to me talk. They always look at me, wondering who I am talking to, lol.
When I am working on my websites or I am writing a story (there is more info – in case you like books – here in this article 🙂 ) they also lay at my feet or sometimes rush outside to do what dogs do 😉
And when I am cooking, believe me, they are there too, lol, no longer laying at my feet, but sitting there like good boys and girls, and hoping that mommy maybe drops something. I got a whole set of furry vacuum cleaners lined up 🙂
Today, I prepared a nice lunch and dinner at once. I often get hungry in between classes. I teach from 11 am to 2 and sometimes 3 pm, and I only have 10 minutes for lunchtime. A snack does not always do it for me, so today I decided to prepare something before classes would start.
Every Recipe has a Little History
Did you know that most recipes have some history?
For example, French fries come from Belgium, not France. Belgian soldiers in WW1 shared fries with American soldiers in the trenches. Since most of the Belgian soldiers spoke French the American ones assumed that these soldiers were French, not Belgian, hence the fries were called … French fries …
Quick advice: when you go on a trip to Belgium, do not ask for French fries … 😉
There are meals that were invented during the Napoleonic wars, during WW1, and I can go on. I think I am getting inspired for a new blog post 😉
There isn’t any dramatic history behind the recipe I am sharing today, though. Just a teacher who doesn’t want to go hungry during lunch hour and who wants to keep her energy up 🙂
This one includes soy. I know that some like to avoid it, but I use soy occasionally.
The Deal With Soy
You may skip this paragraph if you are not concerned about soy and are – like me – happy to use it. If you are not sure about what soy does to your body, then let’s look at the following info. Soy has been one of the most controversial foods, but in all honesty, most of the alarming claims are not backed up by science.
Did you know that soy contains all of the essential amino acids your body needs? Here’s a nutrient table for soy and soy products, courtesy from Healthline.
Note: a hyphen in the table means that the data for that nutrient is unavailable.
Soy beans are rich in protein, fiber, vitamins, minerals, and antioxidants. Soy may help decrease cholesterol levels, may protect heart health, lower blood pressure, may reduce menopause symptoms, may reduce the risk of breast cancer or other types of cancers.
There have been countless studies that came to the above findings. None of the studies were able to prove any of the negative claims that one so often reads online about soy.
If you’re still not convinced, two years ago my doctor asked me if I ate a lot of soy. I told him that I didn’t, perhaps once in two weeks or so, or even once a month. He recommended me to eat more soy, and he listed several health benefits, including the easing of menopause symptoms (for the time that I would hit that stage …).
If you would like to know more about this, I recommend reading the article on Healthline: Is Soy Bad for You, or Good?
So, without further ado, let’s talk about the recipe now.
Du Soy Medley
- two handfuls of dry soy
- two cups of water
- grape seed oil
- 1/4 Himalayan salt
- 1/2 black pepper
- 1 teaspoon curry powder
- 2 – 3 teaspoons of soy sauce
- 1/4 red onion
- a carrot, chopped into small pieces
- half a green Bell pepper, chopped
- half a Saladette tomato (you can also use the full tomato, I just used half, because I wanted only a few pieces, but it is entirely up to you, of course) 😉
- Bring the water to a boil.
- When the water is boiling, add soy, lower heat for 30 seconds, and then turn off
- Let soy absorb the water for 5 minutes, then drain any remaining water
- Heat 5 – 6 tablespoons of grape seed oil
- Add chopped carrots
- Fry for 2 minutes
- Add Bell pepper and tomato and fry for another 4 minutes ( on low to medium heat)
- Add chopped onion and fry for an additional 2 or 3 minutes
- Add spices and soy
- Add soy sauce
- Heat on low heat for 10 or 15 minutes
I use a gas stove. The cooking time may be slightly different on an electrical stove. Times are based on an approximate, it could be ready before or after the estimated cooking time.
This is the basic recipe. As usual, I felt like trying out different things, so I used two skillets.
In one pan I prepared the soy medley like I explained in the recipe above.
In the second pan, I made a few changes, instead of curry and pepper I used hamburger seasoning, a dash of ground clove, Himalayan salt, black pepper, soy sauce, and in the end I added some vegan cheese, letting it melt for another two minutes.
This last mixture works great for burrito fillings or for tacos, and it can also be used for sandwiches on a spread of delicious veganaise. It’s perfect for those busy work days, whether you are working at home or away from home.
Try it out. It is very easy to make. Just prepare your soy, chop up some veggies, heat it with the soy, add spices al gusto, et voilá!
You can make a big batch and store it in the fridge, and when you are busy with work, there is no need to heat it up, you can just eat it cold. I prefer to heat my food, but sometimes it tastes really good cold as well.
Let me know if you have any comments or questions. Thank you for visiting my blog today!