Soyannaise – Enjoying The Benefits of Soy With The Taste Of Real Mayonnaise!

Soyannaise mayonnaise substitute

When we think of some of the healthiest people in the world, we often think of people residing in Asian countries. The fresh food and cooking style make it conducive for the people to enjoy many health benefits. One of the other reasons why many people from Asia enjoy better health than their counterparts in other Westernised countries is the use of soy. Soy has been used for centuries and for good reason – there are tremendous health benefits.

Most countries of the world now have access to food on unprecedented levels. Much of the food we can find in the grocery stores, however, is highly processed and filled with chemicals and other ingredients that are less than healthful for our bodies. Many meat and dairy products are high in saturated fat making them a bad choice for those who want to take control of their cholesterol levels. Soyannaise mayonnaise substitute

A New Choice For Mayonnaise Lovers

Most of us who love a good sandwich will require a heaping dollop of mayonnaise on there to complement all of the flavours and add a little oomph to the ingredients. Regular mayonnaise,though, is loaded with fat and hydrogenated oils which are not beneficial to your health. Worry no more because there is now a healthy alternative to mayonnaise!
There is a new product made from soy called Soyannaise that has all the benefits of soy andthe delicious taste of mayonnaise.

Why Choose Soyannaise Over Regular Mayonnaise?

The benefits of soy are many. Here are just a few that can be enjoyed for users of soy products.

  • Good for your heart – There have been many studies conducted that have demonstrated the wide-ranging benefits of soy on the heart. In the 1990s, there were nearly 40 clinical studies published that detailed the link between the consumption of soy and the lowering of LDL (the bad cholesterol) and also Triglycerides. The participants in the study had to consume at least 47 grams of soy per day to see the benefits. This could be accomplished by using a range of soy products, including Soyannaise.
  • Beneficial to bone health – While you may not find much calcium in soy, you will find soy isoflavones that have been known to decrease the risk of osteoporosis. There have been several different studies conducted that have seen a connection between soy and possibly the reduction in bone loss. It was also discovered that the isoflavone genistein may stop some of the disintegration of bone which will also contribute to helping the maintenance of bone tissue. It has been shown that a high animal protein diet cancontribute to the loss of calcium. Using soy protein instead of animal protein may help to protect from bone loss that is often excreted during urination.
  • Decrease the symptoms of menopause – Studies have shown that many women from Asia do not suffer from severe night sweats and hot flashes like women from the West do. These symptoms are a result from having low levels of estrogen. When a woman’s estrogen levels are fluctuating she will have trouble regulating her body temperatures estrogen plays a role in controlling this. The isoflavones in soy, because of their estrogen-like qualities, can help to alleviate some of these symptoms from menopause particularly the hot flashes.
  • Decrease in cancer risk – There have been significant studies conducted examining the benefits of soy and lowering the risk of certain cancers. The link between consuming soy and decreasing prostate cancer seems to be the most encouraging. These studies seem to suggest that using soy may help prevent and even treat prostate cancer. The studies have also shown a link between soy and protection against cancer of the breast.

Do It Yourself Soyannaise

One of the great things about soyannaise is that you can make it yourself! You never have towonder what types of ingredients are going into your soyannaise because you actually did it onyour own. Here is a tried and true recipe that will give you delicious and healthy soyannaise.

Soyannaise Recipe

  • 125ml or 4 fl. oz of sweetened or non-sweetened soya milk
  • A dash of of salt
  • 100ml or 3½fl oz of sunflower oil
  • 1 small spoon of white wine vinegar
  • 1 small garlic clove, (this can be crushed if you want)
  • 1 tbsp of Dijon mustard
  • 25ml or 1fl oz of flax oil

Directions:

  1. Combine the soy milk and salt in a saucepan and heat then until they are hot, however notto the point of boiling.
  2. Whisk the milk using an electric mixer or a hand-blender and then add the oil and the vinegar.
  3. While whisking, add in the crushed garlic.
  4. Then add the remaining mustard and flax oil.

You can refrigerate this and use it as needed. It should remain fresh for up to one week.

An Ounce of Prevention Is Worth A Pound of Cure

While there is a lot of data that is yet inconclusive, the information looks very promising. We donot know for sure if soy can cure or prevent diseases but the data is pointing in that direction. It may be worth some consideration incorporating some soy products in your diet in order to reap some of the health benefits as a result.

Here are some additional products to consider that can provide the benefits of soy.

  • Soy milk
  • Edamame
  • Tofu
  • Tempeh
  • Soy nuts
  • Miso paste
  • Products made from soy such as yogurt, cheese, burger patties, etc.

There are endless combinations and recipes that you can find to make these products both delicious and healthy. From soy sakes and meatless dinners, you will be able to get all the soy you need and all the while reducing your risk of many dangerous diseases.

This article was written by Timothy Ng from Sydney, Australia who writes for Credit Card Finder.He is genuinely passionate in educating people on financial management and writes about unique topics such as supermarket credit cards.

Photo Credit: M_tohappyvegans

What’s The Deal With Herring?

herring with onions

herring with onionsWhen you think of Polish food, you don’t necessarily think of herring (“sledzie” in Polish), but most people from Poland will tell you that they eat it frequently and enjoy it. On the other hand, trying to get a non-Pole to try (and like) herring is a challenge, so it’s definitely an acquired and nostalgic kind of taste.

What is Herring?

Herring is a fish that lives primarily in the North Pacific and Atlantic but also in the Baltic Sea (Wikipedia), which abuts Poland on its North border. With its proximity, it’s not a surprise that it’s become a delicacy in the Polish kitchen.

Herring’s taste is strong, salty, and fishy. The texture is very mushy after the initial curing, becoming a little firmer after the final preparation. It tends to take on the flavor of whatever it’s cured in, becoming slightly different in taste and texture depending on how it’s finished off. Herring is always caught in the wild, and it’s an environmentally-responsible fish. It’s also a very good source of brain-food Omega 3’s.

Typical Use of Herring

Herring is best known as a “holiday fish.” Catholicism prohibits consumption of meat before Christmas and Easter (in Polish tradition, anyway), so Poles have incorporated a wide variety of seafood in their holiday cooking.

But its many variants and ability to be stored make it versatile enough to be prepared any time of the year for any occasion.

Preparation

After being caught, herring is first cured in salt water. For home prep, you’d buy herring in this state from a barrel at the local store. After getting it home, bones are removed and the herring is cut into small, bite-size pieces (see photo above).

At this point, there are three typical methods of finishing off the herring. In all cases, the herring would most likely be layered with the other ingredients in a glass dish and placed in the refrigerator for a few days to finish curing. At that point, it could be served at a holiday meal or enjoyed periodically from its refrigerated storage. The three classic variants in Poland are:

  • In olive oil, typically with onions, salt and bay leaves.
  • With sour cream and onions (my personal favorite, because the sour cream cuts the strong flavor of the fish).
  • In vinegar, also typically with onions, sugar and other flavors.

Holiday and modern varieties of herring preparation might include more extravagant ingredients, like carrots and peppers or other vegetables that add color to the presentation.

To cut the taste of the fish, and like most other things in Poland, herring is typically served with sliced rye bread and enjoyed without any sides.

Where to Buy Herring

For traditional Polish herring in every variety, I visit my local Polish deli, but herring is also readily available in almost every supermarket, many times as a traditional Jewish dish in the refrigerated section. Just don’t buy too much for your first taste! 😉

Photo credit: snowpea&bokchoi

3 Polish Classics You’ve Never Heard Of

Zurek polish food

Sure, everyone knows about kielbasa and pierogies. They’re the quintessential Polish dishes that have made their way into American culinary culture. But there are many other Polish classics that are less commonly known. Here are three you’ve probably never heard of:

#1: Pasztet (Pate)

polish dish pasztet

  • What it is: A paste-like cake made from a varied mix of meat, fat, and vegetables.
  • Typical ingredients: The family recipe calls for your choice (typically 2-3 meats) of chicken, bacon, liver, ham hock, game, onions, carrots, mushrooms, ginger, and nutmeg, along with the typical salt and pepper to taste. Some people also add wine or spirits for flavor.
  • How it’s made: Most components are first individually cooked, then put through a meat grinder at least two times, combined with “glue” ingredients like egg and bread crumbs, and finally baked to set.
  • How it’s eaten: Pasztet has a consistency slightly thicker than hummus, so it’s most commonly spread over bread as a topping or simply stacked on bread in thin “loaves.”
  • Time required: Long (2+ hours prep time) plus cook and bake time
  • Difficulty: Medium

Photo: limaoscarjuliet

#2: Bigos (Hunter’s Stew)

bigos polish food

  • What it is: Essentially a stew of cabbage and meat, typically kielbasa, pork, or bacon, and other seasonal or local additives.
  • Typical ingredients: Varies by family and location—we use a mix of sauerkraut and fresh cabbage, kielbasa, prunes, dried mushrooms, tomato paste, and herbs (including peppercorns and bay leaves).
  • How it’s made: The basic preparation method involved pre-cooking any raw meats and cabbage, and any tough veggies like onions (if included), then stewing everything for a few hours over low heat.
  • How it’s eaten: Typically eaten as the “protein” of a meal, the traditional pairing is with sliced rye bread or potatoes.
  • Time required: About 1 hour of prep time, long cook time
  • Difficulty: Easy

Photo: racatumba

#3: Zurek (Sour Rye Soup)

Zurek polish food

  • What it is: A “sour” soup (milder than the sourness of a lemon). It’s the classic dish of Easter, but it’s really eaten almost any time of year.
  • Typical ingredients: Rye flour forms the sour base of the soup. (A variant with wheat flower is known as white barszcz.) Typical soup veggies like onions and carrots are added, along with Polish kielbasa, potatoes, hard boiled eggs, garlic and marjoram.
  • How it’s made: The sour rye is prepared first using the flour, then a vegetable stock is made with the veggies and kielbasa and strained. Most of the remaining ingredients are combined and simmered.
  • How it’s eaten: Typically served with sliced rye bread or in a bread bowl like the one in the picture.
  • Time required: About 90 minutes.
  • Difficulty: Easy

Photo: ♣ ℓ u m i è r e ♣

If you’re lucky enough to have a Polish deli nearby, you’ll find any one of these ready-made on the deli shelf or in the soup aisle. Rye soup can be purchased pre-mixed to make preparation a snap. Otherwise, all three dishes can be made at home with varied amounts of effort, and all three are very forgiving in preparation. If you don’t mess up too badly, chances are they’ll turn out delicious! Enjoy