Spiced Up Soya Beans Recipes

INSTANT POT SOYBEANS CURRY | SOYA BEANS CURRY

Steps:

• Rinse and soak the soybeans overnight with sufficient water, atleast 3 to cups. You can soak it up to 12 hours.
• Set the Instant Pot in saute mode, and the display shows "HOT," add the butter. Let it melt. Then add the cumin seeds and let it sizzle for 30 seconds.
• Now add the chopped onion and garlic and saute for three to four minutes or until the onion turns soft.
• Turn off the Instant Pot. Turn off the IP before adding other ingredients helps to prevent the "Burn" notification in the newer models.
• Now we need to dump all the ingredients. Add the chopped tomatoes, salt, red chili powder, and curry powder.
• Drain the water from the soybeans and rinse it again. Add it to the Instant Pot.
• Now add 2.5 cups of water and cilantro. Mix it thoroughly.
• Close the Instant Pot. Ensure the sealing ring is in place, and the vent should be in the sealing position. Press the "Bean/Chili" button or pressure cook the curry for 30 minutes at high-pressure mode and let the pressure release naturally.
• Carefully open the Instant Pot. Mix the curry. Now set the IP back in saute mode and add the cream. If you prefer very mild creamy curry, add 1/2 cup of cream, or you can add 1/4 to 1/3 according to your liking. Bring it to a boil and turn off the Instant Pot.
• Serve warm with rice or any Indian flat-bread.

SPICED UP SOYA BEANS

Steps:

• Cook the soya beans in boiling water for 5 minutes. Drain well and pat dry with kitchen paper.
• Heat the oil in a frying pan, add the garlic and fry for 1-2 minutes.
• Add the salt, chilli powder and fry for a further 2-3 minutes until aromatic.
• Tip in the beans and toss well in the seasoning. Serve hot.

SZECHUAN EDAMAME (SOY BEANS)

Steps:

• Place edamame pods in a microwave-safe bowl; add 1/4 cup water. Cover and microwave on high until tender, 4 to 6 minutes. Drain.
• Place sesame seeds in a skillet over medium heat; toast until lightly golden, about 2 minutes. Add sugar, soy sauce, olive oil, and red pepper flakes. Simmer until soy sauce reduces and thickens slightly, about 2 minutes. Add edamame; toss until coated, 1 to 2 minutes.

SALMON & SOYA BEAN SALAD

Steps:

• Put the egg in a pan, cover with cold water and bring to the boil. Cook for 4 mins (or 8 for hard-boiled), adding soya beans to the pan for the final min, then drain and run under cold water to cool. Shell and cut egg into 6 wedges, then set aside.
• Mix the lemon juice and zest with the oil, season, then stir through the soya beans, lentils and spring onions.
• Divide between 2 plates, then gently break the salmon into large flakes and put on top of the lentils along with the egg. Try it with seeded brown bread.

ROASTED SOY NUTS

Steps:

• Soak beans in water 8-12 hours. Be sure to use enough water, as the beans will expand to about 3 cups.
• Rinse the beans and blot lightly with paper towel. They don't need to be dry, just not dripping wet with water.
• Sprinkle olive oil over the beans and toss lightly to coat. I do this right in the colander that I used to drain the beans.
• Sprinkle salt and cajun spice over the beans and continue to toss until coated.
• Spread the beans on a baking sheet in a single layer.
• Bake at 350F, stirring after 15 minutes. Stir beans and return to oven, baking and stirring every 5 minutes until soybeans are golden brown and crunchy. The amount of time to attain crunchy soy nuts will depend on the moisture of the soaked beans. It usually takes mine a total of 25-45 minutes. That's a big range, I know, but every batch is different is all I can say! Watch them carefully toward the end to make sure that they don't burn. Conversely, you definitely don't want to under-roast them either, or they will have a chewy consistency. They should be nicely browned, like in my picture.
• Cool the beans and enjoy!