|Back to Main Recipe Page|
Recipe adapted and reprinted with permission from Chef Mark Buckley's Luncheon Recipe Collection, sponsored by The Soy Connection (United Soybean Board).
Per serving: 130 calories, 4 g total fat, 6 g pro, 20 g carb
This dish is beautiful to look at, and the recipe can easily be doubled which will fill a 9"x13" baking dish. I have taken this dish to many potlucks (and even to this year's Thanksgiving meal at my parents' home) to rave reviews from people who have never eaten soybeans.
The following Web sites will give you more recipes to experiment using soy products and flax in your meals along with information about the health benefits of both soy and flax. There are many more informative sites which you can find from the links provided at each of these excellent sites.
In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.
I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes". I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book. I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.
If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me. If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe. If it is a recipe you created, or a family favorite, please indicate that, also.
Mail recipes to me at:
P.O. Box 130221, Ann Arbor, MI 48113