Salient. Newspaper of the Victoria University Students' Association. Vol 42 No. 13. June 11 1979

Cooking — Cooking with Alfred

Cooking

Cooking with Alfred

"We are what we eat" is something written by someone which often comes to mind. Perhaps it is not the whole truth, but there seems little doubt that who we are affects what we eat and what we eat may have much more of an effect on who we are than is commonly thought. Meat is, at least in the west, the traditional source of protein, inviolate and unquestioned. The production of meat can be a very wasteful use of resources — especially where grain is used to [ unclear: tatten] animals. We hear much of the effects of malnutrition but what are the effects of over consumption of protein?

Recently economic factors, and less often I fear, a desire to consume less of the worlds limited resources, has meant more and more people are looking at alternative protein sources. One that comes immediately to mind is the bean. Some beans, particularly the soybean are high in protein and when balanced by a grain produce (eg whole meal bread or rice) provide an exceptionally cheap and nutritionally balanced meal.

It still amazes me that many soybeans have chemicals added to them to make them look and taste like meat — why not face up to the situation that if we are really thinking about our responsibilities for the world we live in we will have to try alternatives to meat that look and taste different and learn to enjoy them!

If you are serious about introducing beans as a regular part of your diet you will find a pressure cooker indispensable. They can cut cooking times from 3 to 4 hours to 40 minutes — with no obvious loss in flavour or food value. All beans should be soaked overnight (I generally soak all| night and day for an evening meal) although 8 hours is sufficient). Soybeans should then be cooked in a pot for 3½ hours or pressure cooked 40 minutes. Use same water for cooking that you used for soaking.) Once cooked beans will keep covererd in the fridge for several days. Beans can be re fried with tomato sauce, and beat tin baked beans any day. They can be cooked augratin with vegetables and grated cheese on top. Here is one of my favourite recipes.

Sweet and Sour Soybeans (about 4 people)

Things you will need
  • 2 cups cooked soybeans (soak and cook 1 cup dry beans in 4 cups water)
  • 1 small tin pineapple cubes
  • 2 - 3 tomatoes cubed
  • 3 - 4 carrots cubed
  • 1 large green pepper sliced thinly
  • 1 large onion diced
  • other vegetables and herbs as available
Sauce ingredients:
  • 2 tablespoons flour (wholemeal or rye is best)
  • ½ teaspoon ginger
  • 1 tablespoon sugar
  • 3 tablespoons vinegar
  • 3 tablespoons soy sauce.

Combine sauce ingredients by dissolving flour in pineapple juice and then adding other ingredients.

Fry vegetables in a little oil until just tender (add tomatoes at last minute). Add soybeans and [ unclear: pineapp] and fry for about another 2 minutes. Add sauce and stir, cook for a further 2 minutes.

Serve with hot rice to provide complementary protein.