SUPER SOY
Over Trent's Shoulder: A crash course in the culinary arts

By Zachary Shields

Online supplement to the printed article from October/November 2001

Ingredients: 12 large egg roll wrappers, 1 cup cabbage (julienne), 1/4 cup tofu (drained and diced), 1/4 cup shrimp (cooked, drained, diced), 2 carrots (shredded), 1/4 cup green bell pepper (julienne), 3 scallions (minced), 1 tsp. ginger, 1 clove garlic (minced), 1 T. soy sauce, 1/2 tsp. pepper, 1/2 tsp. coriander

Instructions: Pre-heat oven to 400. Grease baking sheet. Place egg roll wrappers to the side on a clean work surface. In large bowl mix all other ingredients well. Divide into 12 equal sections and place each in center of a wrapper. Fold ends towards center, then roll from bottom to top, with ends overlapping. Place on baking sheet and brush with vegetable (soy) oil. Bake 12 minutes or until golden brown. Serve with desired sauce.

Shields says: "You'll never eat real Chinese again."

Jenny's Spaghetti Salad w/ "Dreamy" Tomato Dressing
(yields 6-8 servings)

Ingredients: 1 box Soy7 spaghetti (cooked and drained), 1/2 cup tomatoes (diced), 1/4 cup black olives (diced), 1/4 cup Portabello mushrooms (diced), 3 scallions (sliced), 6 asparagus spears (steamed and sliced), 1 T. fresh basil (minced), 1 tsp. fresh thyme (minced), salt and pepper to taste.

Instructions: Combine all ingredients in large mixing bowl. Toss thoroughly.

Dressing ingredients: 1/2 cup light mayonnaise, 1/4 cup tomato juice, 1/8 cup soy milk, 1 T. white wine vinegar, salt and pepper to taste.

Instructions: Mix together, toss w/rest. Serve inside half of a green pepper, garnish with parmesan cheese and parsley. Then, you know, eat.

Shields says: "That right there is what a dedicated professional looks like."
Jenny (as in, the title) says: "Sometimes so dedicated I forget what he looks like."

Ingredients: 24 SHEETS of phyllo dough sheets, 1/4 lb. butter or margarine (melted), 1/4 cup Texturized Vegetable Protein (rehydrated in chicken or vegetable stock... use half a cup of boiling stock poured over TVP in container and cover), 1/8 cup artichoke hearts (minced), 1/4 cup spinach (minced), 2 T. fresh asiago cheese (grated), 1 tsp. basil, 1/2 tsp. garlic (minced), salt and pepper to taste.

Instructions: Pre-heat oven to 400. Spray baking sheet w/cooking spray. In a small mixing bowl blend TVP, artichokes, spinach, asiago, basil, garlic, salt, and pepper. On clean work surface place a piece of phyllo dough horizontally. Lightly butter. Place another piece on top, so there are 6 layers. Repeat 3 more times, to arrive at 24 triangles. With sharp knife cut into 6 and 1/2 inch strips. Put 1 tablespoon of mixture a quarter of an inch from the end. Fold bottom right corner to the top left of mix, then fold again, and once more to create a triangle. Place on baking sheet and cook 6-8 minutes, or until golden brown. Serve warm or room temperature.

Shields says: "You invented these this morning? Sounds like origami."

(Little suckers are good, though).

Ingredients: Two 8 oz. salmon fillets (skinned and pounded to 1/4 inch thick), 4 T. of TVP (rehydrated in vegetable stock), 4 thin slices of firm tofu, 2 slices of gouda cheese (slice in half), 1 tsp. of olive oil, juice of half a lemon, salt and pepper to taste.

Instructions: Pre-heat oven to 350. Lightly grease shallow baking dish. Place salmon on clean work surface, rough side up. Place two slices of firm tofu in center, then 2 tablespoons of TVP and 2 slices of gouda. Roll salmon from bottom to top. Repeat with other slice of salmon. Place both on baking dish, brush with olive oil and lemon juice, season with salt and pepper. Bake 10-12 minutes. Cool for 2 minutes, then cut into 1/4 inch-slices and drizzle with sauce.

Sauce ingredients: 1 T. of butter, 1 T. of onion (minced), 1 clove of garlic (minced), 1/4 cup of chives (minced), 1 T. of flour, 1/4 cup soy milk, 1/4 cup heavy cream, salt and pepper to taste.

Instructions: In small sauce pan, sauté onions and garlic in butter for 1 minute on medium heat. Add chives and continue for an additional minute. Add flour, stir until coated. Add soy milk and cream, bring to boil, then reduce to a simmer. Stir occasionally. Simmer 3-5 minutes until slightly thickened. Season w/ salt and pepper.

Shields says: "I don't go for salmon, but if I did..."

Soy Creme Brulee
(yields 5 servings)

Ingredients: 5 egg yolks, 2/3 cup sugar, 1 tsp. vanilla, 1 cup soy milk, 3/4 cup heavy cream. If desired, diced cherries and whipped cream on top.

Instructions: Pre-heat oven to 350. Place 5 individual baking dishes in a larger baking dish with at least 2 inch sides. In medium mixing bowl, mix yolks and sugar for 3-5 minutes (until volume has increased and color is opaque). Add vanilla, stir. Completely combine soy milk and cream. Ladle mixture to individual dishes in even amounts. Place large pan in oven and pour an inch of water into bottom, careful not to land any in Brulee. Cover with foil. Bake 20-30 minutes until firm. Remove individual containers and refrigerate 4 hours. Layer a tablespoon of sugar evenly over each. Place under broiler until sugar has caramelized to a golden brown. Cool out of oven. Top with whipped cream and diced cherries before serving.

James Trent says: "Okay. This one I've made a bunch of times before."

Soy Butter Cookies
(yields two dozen)

Ingredients, Dry: 3/4 cup AP flour, 3/4 cup soy flour, 1 1/4 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt. (Mix together, set aside).

Wet: 1 1/2 sticks butter or margarine, 2/3 cup soy butter, 1/2 cup powdered sugar, 1 cup light brown sugar (tightly packed), 1/4 cup canola oil. (Mix together until smooth, w/hand blender on high. About 3 minutes.)

Stir in: 1 egg and 1 egg yolk, 1 and 1/2 tsp. vanilla extract.

Instructions: Stir in flour mixture until dough does not stick to the bowl. On a greased cookie sheet, place 1 tablespoon measures of dough 3 inches apart. Press fork to top to create design. Bake 6-8 minutes until cookies are lightly brown. Cool out of oven and serve with soy milk.

Shields says: "Can't tell the difference. Tastes like peanut butter."

During Soy Week, the bottom of the Robbies menus were tagged "ALL DISHES ARE INFUSED WITH THE MAGIC LITTLE SOY BEAN." Our favorite entree name?

Corn Husk Roasted Red Snapper over Tofu and Snow Pea Fried Rice. Or maybe, Sea Scallop and Spring Vegetable Soy7 Fettuccini with a Crustacean and Balsamic Reduction.

It's a tie.

Publisher's Note:
These recipes may be printed for personal use only.

This is an online supplement to an article originally appeared in the October/November 2001 issue of Decatur Magazine.
It may not be reproduced or redistributed in whole or in part without the publisher's consent.
© Copyright 2001 Decatur Magazine - First String Productions. All rights reserved.