These recipes came from the Soyfoods group.  Their
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Subscription info follows.

Enjoy!
Deborah

Roasted Red Pepper Dip

12 sundried tomato halves, not in oil
1 cup hot water
2 cans (15 oz. each) soybeans (or 3 cups soaked
and cooked dried soybeans)
6 ounces firm silken tofu
2 Tbs minced garlic
1 tsp ground cumin
1 tsp oregano
1/3 cup spicy hot salsa
1 jar (7 ounces) roasted red peppers, drained

Soften sundried tomatoes in 1 cup of hot water
until soft.  Drain well.  In
food processor, process soybeans and tofu until
coarsely chopped.  Add
garlic, cumin, oregano, tomatoes, salsa and
roasted red peppers.  Continue
to blend in food processor until fairly smooth,
yet thick like a dip.
Refrigerate.  Serve with vegetables, pita bread,
tortillas, bagel chips, or
hollowed-out bread.

Yield: 5 1/2 cups. Serving size: 1/4 cup. Per
serving: 59 calories, 2 g fat, 0
g sat fat, 5 g protein, 6 g carbohydrate, 42 mg
sodium, 0 mg cholesterol, 2
g fiber.

_________

Italian Black Soybeans & Rice

2 Tbs vegetable oil
1 1/2 cups chopped onion
3 garlic cloves, minced
1 can (15 ounces) Italian style tomatoes
1 can (15 ounces) black soybeans
1 cup lean ham, cut into small cubes
1 tsp dried Italian seasoning
4 drops hot pepper sauce
4 cups hot cooked rice

Heat oil in large skillet over medium heat until
hot.  Add onion and garlic;
cook 3 to 6 minutes until tender.  Stir in
remaining ingredients except
rice. Simmer, uncovered, 6 to 8 minutes. Serve
over rice.

Yield: 6 cups bean mixture (4 servings) Serving
size: 1-1/2 cups bean
mixture over 1 cup rice. Per serving: 674
calories, 18 g fat, 3 g sat fat, 38
g protein, 85 g carbohydrate, 710 mg sodium, 19 mg
cholesterol, 6.5 g
fiber

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