U of I Soy Foods Center publishes cookbook

U of I Soy Foods Center publishes cookbook

By Rob Wynstra, University of Illinois at Urbana-Champaign

URBANA—A new cookbook that presents the many ways that textured soy

protein can be used as a healthy and delicious ingredient in the average American kitchen has been published by the Illinois Center for Soy Foods at the University of Illinois. This illustrated, full-color publication titled Textured Vegetable Protein in the American Kitchen is the second in an ongoing series of soy food cookbooks.

“Textured soy protein can best be looked at as a typically American soy food,” said Barbara Klein, editor of the book and co-director of the Center. “It is a quick-cooking food with the texture and nutritional value

of meat. It can serve as a valuable addition to the kitchens of people who are looking for a quick and inexpensive source of protein and a way to cut back on fat in their diets.”

Textured soy protein is generally made from whole or defatted soybeans that have been texturized and then ground into granules or chunks of varying sizes. Consumers can buy this product under a variety of

names—textured soy protein, textured vegetable protein, textured soy flour, TSP (a registered trademark of PMS Foods LP), and TVP (a registered trademark of Archer Daniels Midland Company). For simplicity, the term “TVP” was used in the cookbook.

“TVP provides a complete protein that includes all the essential amino acids,” Klein said. “It is virtually fat free and has no cholesterol. It is also very low in sodium and high in dietary fiber. TVP also retains soy’s isoflavones, which are special components in soy that contribute to its ability to prevent disease.”

Klein notes that this new book fits well with the goal of the Center, which is to encourage consumers in the U.S. to eat more healthy products made from soy.

“With this book, we hope to inspire a broad range of people to use and

enjoy this American soy food,” Klein said. “We show step-by-step how average consumers can cook with TSP and still enjoy the same tastes and textures that they have grown up with.”

Textured Vegetable Protein in the American Kitchen contains a wide range of

tasty recipes ranging from appetizers to desserts, as well as many appealing entrees. All the recipes were developed by Cheryl Sullivan, M.A., R.D., and extensively tested by the staff at the Center.

“With this new cookbook, we can show everyone just how easily this healthy ingredient can be added to the kinds of foods that all of us are used to eating,” Klein said. “TSP is especially adaptable for use in many of our favorite comfort foods, such as chili, meatloaf, and calzones. We also have recipes for everything from carrot bread to cookies. And, most importantly, it all tastes good.”

She points out that adding TSP to the diet also represents an easy way to gain the many health benefits from soy protein. The U.S. Food and Drug Administration has recently approved a health claim for soy foods that acknowledged the connection between consuming soy and decreasing the chance of developing cardiovascular disease.

“Extensive research has confirmed that eating 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease,” Klein said. “This fact provides another example of how using TSP and other soy foods can add affordable, flavorful, and healthful components to the diet.”

The cookbook was designed in an easy-to-use format, with a spiral binding

that allows it to lie flat for efficient use in the kitchen. Nutritional information, including calorie, fat, carbohydrate, and protein counts, is provided for each recipe. It also contains helpful general information on buying, storing, and efficiently using TSP.

The book ($15) can be ordered by calling (800) 345-6087. Additional information, sample recipes, and an online order form for the cookbook and the other title in the series, Tofu in the American Kitchen, are also available on the Internet at www.soyfoodsillinois.uiuc.edu.

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