“Recipes,” Ensign, Apr. 1972, 74


Soybean Recipes

Soybeans, a wonderfully rich source of proteins (see page 72), can be used in many delicious dishes. Here are suggestions for making soya milk, the basis for waffles and for corn squares.

Soya Milk

Soak 1/2 cup dry soybeans in water for 3 hours or overnight. Add water to bring the volume to 2 to 2 1/2 cups and cook for 15 minutes. Add 1 tablespoon oil or margarine to reduce foaming. Preheat a blender with hot tap water and add the hot cooked soybeans. Blend at high speed for 3 minutes.

Soy Waffles

1 cup cooled soya milk

1 cup cold water

1 teaspoon salt

1/2 cup cornmeal

1 cup flour (whole wheat or white)

1 1/2 teaspoons baking powder

Combine all of the ingredients to make a thick batter for two 12-inch-square waffles. For variation, use 1 1/2 cups flour and omit cornmeal; if desired, add 1 teaspoon cinnamon. Soy waffles need to be cooked until fairly dry because of the water-holding property of the dough.

Corn Soy Squares

1 cup hot soya milk

1/4 cup margarine or cooking oil

1/2 cup sugar

1/2 cup brown sugar or 1/4 cup honey

1/2 teaspoon salt

1 cup flour (whole wheat or white)

1/2 cup cornmeal

1 1/2 teaspoons baking powder

2 teaspoons vanilla

Combine soya milk, margarine or cooking oil, sugars, and salt in blender. Pour into mixing bowl and cool. Then add flour, cornmeal, baking powder, and vanilla; stir until blended. Add one or a combination of the following: 1 1/2 teaspoons cinnamon, 1 1/4 to 1 1/3 cup raisins, dates, or chocolate bits, 3/4 tablespoon cocoa or carob, 1 1/3 cup chopped nuts. Spoon into dripper pan. Bake at 400°F. for 20 to 25 minutes. Cool before cutting into squares. Squares may also be frosted as a cake.

Whole Wheat–Tomato Juice Bread

A whole wheat bread with a surprise ingredient—tomato juice—is a favorite at our home. Whether it’s eaten warm, right out of the oven, in sandwiches, as toast, or sliced with butter and honey, this unusual bread is nutritious as well as delicious.

3 tablespoons yeast

1 cup water

1 tablespoon sugar

1 1/2 quarts water

1 quart tomato juice

4 tablespoons salt

1 cup honey

1/2 cup molasses

1/2 cup shortening

20 cups whole wheat flour (about)

Add yeast and sugar to 1 cup water (lukewarm). Set aside while mixing the other ingredients.

In a large mixing bowl beat together 1 1/2 quarts water, tomato juice, salt, honey, molasses, and shortening. Add yeast mixture. Then beat in 10 cups of whole wheat flour. Knead in 8 to 10 more cups whole wheat flour. Cover and let rise until double in bulk. Knead down again and shape into loaves. Place in well-greased loaf tins. Let rise to the top of the pans.

Bake in 350° F. oven for 40 minutes. Remove from oven and grease the tops of the loaves with margarine, then turn loaves on their sides to cool.

This recipe makes seven medium-sized loaves of whole wheat bread.

—Cleola R. Evans