A clear view on smoky tofu

Along the line of smoky hills The crimson forest stands, And all the day the blue-jay calls Throughout the autumn lands. Yes, it’s a very old poem called Indian Summer. And that’s exactly what Food and Drink’s fall edition is celebrating with its recipe for Brussels sprout and smoked tofu sliders. Caramelized Brussels sprouts are […]

Nothing routine about this soy-based salad

One of the most common questions for newcomers to soy is where to find soy products. While tofu is often found in the produce aisle, soymilk is snuggled beside the alternative milks in the dairy section. Edamame? Shelled or in the pod, edamame can be foraged in the freezer aisle. A recent surprise for me […]

Know your science source

The consumption of news is like the consumption of food: know your source! As the lines between fact and marketing become blurred, it’s easy to fall prey to the latest food cure-all. The good news is that soyfoods do have an approved health claim in Canada linking the consumption of protein-rich soy food to lowering […]

Edamame, one of Food Day Canada’s 150 ingredients

Food Day Canada never gets stale. For starters, the celebration founded by cookbook author Anita Stewart, has a fierce following by foodies from coast to coast. It’s a way to honour farmers and fishers and all the folks who bring food to the table. On August 5, this year’s celebration highlights 150 distinctly Canadian ingredients. […]

Forks over Knives

When Health Canada finalizes its new food guide, it could do worse than the tag line: forks over knives. That’s because the guiding principles for the document shift to plant-based foods. The food guide will encourage regular intake of vegetables, fruits, whole grains and plant-based sources of protein. This is one more endorsement in favour […]

Time for Tempeh

It’s summertime and the livin’ is easy with tempeh. Unlike tofu, tempeh has a nutty flavour and actually packs double the protein punch says Jason Jurchuk, one of three co-owners of Henry’s Tempeh, Kitchener, Ontario. The company sources organic whole soybeans from southwestern Ontario, then cultures and ferments the beans into tempeh. The firm texture […]

Soy intersects with Canadian history

Hey, Canada! Our 150th milestone is coming up on July 1. When you think about it, we are more than furs, fish and firs. The forgotten milestone is that 400 years ago – July 15, 1617 to be exact –Louis Hébert arrived on the site of Quebec City and began to plant apples, vineyards and […]

Soy’s salad days

Edamame glistens in a summer salad. For those unfamiliar with the immature beans of a soy plant, these emerald globes are the perfect protein to add to any summer salad. Edamame soybeans have an al dente texture unlike the hard and dry mature soybeans which are cooked into a mash to make soy milk and […]

Frozen becomes fabulous

I love hijacking a recipe — using just part of it, replacing ingredients, making it my own. That’s what I did with Toronto chef Haan Palcu-Chang’s recipe for Edamame and Sour Cream Wontons with Chicken Broth in the May 20 issue of the Globe and Mail. Honestly, I want to use just the edamame and […]

Soy makes a three-time stage appearance

Soy is a versatile actress, appearing three times in a new recipe published in Food & Drink Magazine. Author Jennifer MacKenzie – formerly of the Canadian Living test kitchen – has given new life to the soy staple by pairing grilled tofu with Asian greens, a miso dressing and soy-glazed sesame seeds. MacKenzie suggests cutting […]