Are soybeans good for y2k prep? We have an abundance in my area, and it seems that if they were boiled and sugar added, that they would not taste too bad. Anyway, a good source of protien, and I can get all I want for free. Any opinions?

-- JustAsking (user@nomail.com), August 19, 1999

Answers

Yes, they are, I am a vegetarian and eat gardenburgers and other products made with soy. I actually wanted to buy a few pounds of beans for y2k storage but was not sure where to get them around Pennsylvania. So if you or anyone out there can give me an address or two I would appreciate it.

Thanks..

-- Cassandra (american_storm@usa.net), August 19, 1999.

http://www.pleasanthillgrain.com/

-- bean (bean@beanery.bin), August 19, 1999.

Soy beans are a good source of protein. They are a little more difficult to prepare than pinto beans. Soak in 3 times the amount in water overnight then throw away the extra water. Cook in water for about 3 hours. It takes a little time to appreciate the taste. :-'

Soy Nuts

Put cooked beans in broiler until dark. Shake pan to roll beans. Sprinkle with oil and salt.

Tofu

Mash cooked beans or cook flour. Add Nigari. After curds form put in cheese cloth and press out water.

-- spider (spider0@usa.net), August 19, 1999.

I ordered soybeans and corn from Pleasant Hill Grain - farmer's name is Gary Hansen I believe. I was quite satisfied with the price and immediate shipment. The grain was EXTREMELY clean - I just rebagged it into 10 lb each mylar bags with 02 absorbers.

-- jeanne (jeanne@hurry.now), August 19, 1999.

http://www.oldranchersfoods.com/

This company cans three flavors of TVP (Textured Vegetable Protein) that are the best we have ever tasted. They use a soybean process called 'imagic' that looks and tastes like chicken, beef, and bacon. Good stuff!!

-- For (your@info.com), August 19, 1999.

I can pass these recipes on to you:

Soymilk Making Demonstration

Soymilk is an inexpensive and easy-to-store alternative to cow's milk. For .40 cents a gallon you can make milk that contains no cholesterol and is high in vitamins A, B, C, and E. Soybeans are also the only beans that are a complete protein and, according to the FDA, studies show that consuming 25 grams of soy protein per day can lower total blood cholesterol and low-density lipoprotein (LDL) cholesterol.

Instructions

Begin by soaking 2 cups of dry soybeans overnight in approximately 8 cups of water. If the water becomes foamy, or the beans begin to sprout, you have soaked the beans too long! Generally, you don't want to soak the beans more than 15 hours.

Place a pot on the stove and begin heating 8 cups of water on high. Once water comes to a boil turn the heat down to medium. This will help keep your soymilk from scorching when you pour it into the pan.

Drain water off the soaked beans and begin blending in batches of 1 cup beans to 2 cups water. Blend each batch on high for at least 1 minute.

Pour each batch of blended beans into the water that has been heating on the stove and scoop off any excess foam.

Once all batches are mixed into the water, allow mixture to come to a boil then reduce heat slightly and simmer for 10 - 15 minutes.

Note: It is very important to heat the milk slowly, stirring occasionally so that the milk does not scorch on bottom of pan. If the soy milk scorches it will have a very strong and objectionable flavor.

The heating process is necessary to destroy substances in soybeans called trypsin inhibitors, which prevent the body from absorbing protein.

After the mixture has simmered for 10 or 15 minutes remove it from the stove and strain through a cheesecloth-lined colander.

Gather up the cheesecloth and allow as much of the milk to drain out as possible. The milk will be very hot at this point so be careful. The bean particles remaining in the cheesecloth are called Okara.

Pour the milk you have just collected into a gallon container.

Place the cheesecloth, along with the okara, back into the colander and pour another cup of cold water through it.

Squeeze out any additional milk. Repeat this step with another cup of cold water.

Pour the remaining milk into the gallon container and sweeten, if desired, with 1/4 cup of sugar. Refrigerated soymilk will usually stay fresh up to seven days.

The okara that you have left over is very high in fiber and contains additional protein and can be used as a meat extender or replacement. ---------------------------------------------------------------------- ----------------------------------------------------------------------

soy Butter/ to make with your soy milk. by colleen

Soy Butter 1/2 C. Soymilk 2 tsp. freshly squeezed lemon juice 1 C. canola oil

Place soymilk into food processor. With motor running, pour oil into soymilk. When mixture starts to stiffen, add lemon juice. Makes about 1 1/2 Cups.

---------------------------------------------------------------------- ----------------------------------------------------------------------

Tofu Making Demonstration Tofu is made from soybeans and is a complete protein that contains no cholesterol. An 8 oz. serving of tofu is the protein equivalent of 2 eggs or 1 2/3 cups of milk or a 3 1/4 oz. steak, and the calcium content of tofu is comparable to cow's milk. It may be served alone or used as an extender with other foods. Making tofu is inexpensive, easy to do, and can be considered a food storage item because of the ease of storing soybeans. [Read more about soybeans]

Instructions

Dissolve 2 1/2 teaspoons of Epson Salts in one cup of water then pour this mixture into a gallon of soymilk. The soymilk should be heated to approximately 180 degrees. This picture shows the curds separating from the the whey. [Learn how to make soymilk]

Pour or ladle the mixture into a colander double-lined with cheesecloth.

Fold the cheesecloth over the top of the curds and place a flat weight (we used a bowl and a package of rock salt) on top of the cheesecloth to help press out the whey. You will also want to place the colander into a larger bowl to catch the whey that drains out.

After the curds have drained for approximately thirty minutes you may take it out of the cheesecloth and use it immediately. The tofu can also be placed in a bowl of water and kept in the refrigerator for about a week.

Now try making some Mint Carob Chip Tofu Ice Cream!

-- Lyle (eileen@idacom.net), August 19, 1999.

If you're in western PA you might want to try:

Frankferd Farms

They're located NW of Pittsburgh, but they deliver over a wide area (free for large quantities) or you can pick up at their place. The free delivery can cut a bundle from your total cost. They have many grains and a good online catalog

-- de (delewis@inetone.net), August 19, 1999.