If you follow me on Instagram, you might have read about the soy-based recipe collection I am working on for the Soybean Innovation Lab (SIL). They are launching a recipe database to support the growing number of small-scale food operations across Africa and sent a request through to HSI for submissions. The focus is on promoting soy as an economical, plant-based protein source and highlighting the versatility of it i.e. how to use soy in its many different forms. We are including recipes using whole soybeans, soy milk, soy yoghurts, soy flour, tofu, soy sauce, okra, and much more. This is the very first collection of international soy food recipes created and will be used for inclusion in institutional feeding programs like school lunch programs, day care and hospital catering – I am absolutely thrilled to be a part of it!
One of the dishes I want to submit is a Vegan Chilli con Corn-é recipe I blogged back in 2014. The original version contained a lot of sugar-loaded sauces and oil, so I decided to rework the recipe to make it even healthier. This is version 2.0 – protein packed with soy black beans and dehydrated soy mince (TVP). It makes five 250gram servings, each containing approximately 1102 kilojoules, 34grams carbs, 19.3grams protein and merely 3,7grams fat (all depending on the type of soy mince and brand of tinned veggies you are using). I can honestly say that even though this is the healthier con corn-e, it is also the yummiest version of the two. It is perfect to cook on a Sunday for your weekly meal prep, which is exactly what I did yesterday.
As soon as the SIL database is live, I promise to share the link with all of you.
Happy Election Day! With a stain on my thumb, I decided to cook up a comforting dish on this cloudy & grey Cape Town day. This vegan Mac & Cheese Bake is an ultimate favourite – so I thought I’d share it with you too. Traditional Mac & Cheese is not one of the healthiest dishes around, but this recipe is actually pretty good for your heart – and your waistline. No cream, no oil, and no cheese… but just as flavoursome as the real deal. I adapted it from the Green Monday version: I use Fry’s Thick Cut Chunky Strips instead of seitan, whole-wheat macaroni instead of elbow macaroni and fresh garlic instead of garlic powder. I’m actually not a big fan of the breadcrumbs either. I did add it today, but decided to omit it in the future. Hope you enjoy this hearty dish as much as I do!
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