Spicy Soybean Cookies Recipes

SPICY MEXICAN HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
• Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
• Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
• Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.

SPICY SOYBEAN COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine brown sugar, oil, prune baby food, egg, applesauce and vanilla in large mixing bowl.
• Beat well with electric mixer, add soybeans and beat again.
• In medium mixing bowl, sift the flour, baking powder, cinnamon, nutmeg, cloves and ginger.
• Stir into the soybean mixture.
• Stir oats and raisins into the dough.
• Drop by rounded teaspoon onto nonstick baking sheet.
• Bake for 10 minutes or until firm and lightly golden.
• Do not over bake.

SPICY SOYBEAN COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine brown sugar, oil, prune baby food, egg, applesauce and vanilla in large mixing bowl.
• Beat well with electric mixer, add soybeans and beat again.
• In medium mixing bowl, sift the flour, baking powder, cinnamon, nutmeg, cloves and ginger.
• Stir into the soybean mixture.
• Stir oats into the dough.
• Drop by rounded teaspoon onto nonstick baking sheet.
• Bake for 10 minutes or until firm and lightly golden.
• Do not over bake.

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.

SPICY SOYBEAN PATTIES WITH MINT

Steps:

• Mash the cooked soybeans in a bowl until paste-like. Add the rice, mix well, and set aside.
• Put 2 tablespoons of the oil in a large frying pan and set over high heat. When hot, put in the green onion, ginger, garlic, carrot, and jalapenos. Stir and fry for 3 - 4 minutes, or until very lightly browned.
• Empty the contents of the frying pan into the bowl with the soybeans and rice. Add the cilantro, mint, garam masala, cayenne, salt, and pepper to taste. Mix well and taste for seasonings, adding more of anything you like.
• Add the egg and breadcrumbs, and mix well. The mixture should be firm enough to form into balls or patties. Add a little more bread crumbs if necessary. (This mixture can be kept, covered with plastic, in the refrigerator for up to 3 days.).
• Divide the mixture into 16 parts and form patties, about 3 inches in diameter.
• Heat 3 tablespoons of the remaining oil in a large, preferably nonstick frying pan, over medium - high heat. When hot, lay in as many patties as the pan will hold easily in a single uncrowded layer. Fry them for about 2 minutes on each side, or until they develop a rich, dark, reddish - brown crust on both sides. Remove and drain briefly on paper towels, placing the patties in a warm oven until the remaining patties are fried. Add additional oil to the pan if necessary.
• Serve with the chutney or sauce of your choice.