#ARSoyStory .
#ARSoySupper
#ARWB is proud to support our #client the Arkansas Soybean Promotion Board and to showcase a few of the many soy-based recipes from our members. There are many kinds of soy foods: tofu, edamame, soy flour, soybean oil, soy beverages just to mention a few. When taking a look at the ingredient list on prepared foods will give you an indication of how much soy is used today.
Soybeans and soybean products are Arkansas’s largest agricultural exports. Arkansas currently ranks 10th in the nation in soybean production, producing more than 150 million bushels annually valued at more than $1.5 billion. (http://www.arfb.com/pages/arkansas-agriculture/commodity-corner/soybean/
We’d love to know how you use soy and what some of your favorite soy recipes are. Share in the comments. Meanwhile, go check out some of these terrific dishes.
Ami Lee: Orange Sauce Tofu with Broccoli and Potatoes
I searched the interwebs to try and find some delicious vegan lunch options. Oh man, did I have some trouble. I am allergic to so many things that are vegan. But, I think the biggest offender that ordinary vegans love to use are nightshades or nightshade based spices. I can handle a little, tiny, blip of fresh tomato and I’ve noticed I can handle gochugaru which is Korean Hot Pepper Flakes. But that’s about it. So no chili, no curry, no tomato based sauces….NO! Stop with all the tomato! I literally watched a meal prep video and it had tomato in every. Single. Recipe! Flash forward to finding Brian Turner. He is a vegan fitness body builder and speaks often about how a vegan diet helped improve his issues with severe acne. In one of his videos he did orange tofu, broccoli, and potatoes. Best of all, it all went on the same pan in the oven. READ MORE
DEBBIE ARNOLD: WOK-FIRED SPICY EDAMAME
Wok-Fired Spicy Garlic Edamame are probably my most favorite snack or appetizer. I first fell in love with them at Sushi Cafe in Little Rock. I had previously had boiled and salted edamame but had not experienced the garlicky spicy version.
It just may have been a life changer, y’all. READ MORE
KEISHA McKINNEY: MEXICAN CHICKEN and ROASTED TOMATO SOUP
A couple months ago, I made Green Chile Chicken Chili and I’ve been begging my mom to use this as a left over turkey recipe. I guess I’ll find out Friday if my pleading worked (it doesn’t usually because she has her own agenda…but its worth the try!) Apparently my dad doesn’t like white beans and since its just the two of them at home now, he gets his way! WHATEVER!!!But, as I was gathering the ingredients to make up that recipe, I noticed that Swanson had some new flavored chicken broths. I was super curious and had been wanting to try one of them. So, last weekend as I gathered ingredients for this soup of mine, I decided to make this the day to try the new broth. Which, turned out to be a great idea since I forgot to get any seasoning packet. READ MORE
DEBBIE ARNOLD: EDAMAME SUCCOTASH
I have tons of stories to share with you about my day at #Bean2Blog with P. Allen Smith and The Arkansas Soybean Promotion Board at Smith’s amazing Moss Mountain Farm, but I just had to first share this oh-so-tasty edamame succotash that we were served at lunch during the event. It is beyond easy and makes an attractive side dish (or main if you prefer) on your dinner plate. I can’t wait for you to try it . Be sure to let me know what you think. I just know you will love it like I do. from A Taste of Soy. READ MORE
DEBBIE ARNOLD: ARKANSAS TRAIL MIX
This is such an interesting snack. People don’t really know what to make of it. Beans? Are you kidding me? Yep. And it’s made in no time, y’all. Plus, it’s definitely tasty…and addictive! READ MORE