When I gave up unfermented soy, I also sadly gave up some of my favourite vegetarian recipes and one of my all time favourites was the Dragon Bowl.
So why did I give up tofu you might be wondering?
Before I go on, let me be entirely clear. I am not militantly against tofu, I just stopped buying tofu, soy milk and veggie dogs- and traded them in for real food with real nutrients- like raw milk and grass fed real hot dogs (imagine that!).
While unfermented soy is no longer a staple in my kitchen, you still might find me ordering a vegan BLT at one of my favourite vegan restaurants (it’s a treat, I like it, it tastes good- end of story).
As I was about to say….
Commercial tofu is made from unfermented soy, which means that it contains anti nutrients (like phytic acid acid that blocks the uptake of calcium, magnesium, copper, iron, iodine and zinc) which is especially detrimental to children and to women during the childbearing years. Additionally, the phytoestrogen contained in soy negatively impacts fertility and growth.
Just 2 glasses of soymilk per day for 30 days is enough to alter a woman’s menstrual cycle and baby’s fed soy formula are consuming the equivalent of 5 birth control pills full of estrogen daily.
Needless to say, that’s not cool.
Many people assume that soy foods couldn’t be that bad because Asian cultures are known to eat large quantities of soy every day. But the truth is, people in Asian countries eat much less soy than imagined and we north americans are actually the ones who eat large quantities of soy daily.
Soy consumption in China, Indonesia, Korea, Japan and Taiwan ranges from 10 to 90 grams per day, which is very little compared to 1 cup of tofu (250 grams) or 1 cup soy milk (240 grams).
Traditionally, tofu is consumed in small amounts, very much like a condiment and served in a mineral rich broth which reduces the mineral blocking effect. The real problem is all the soy isolates, like soy oil and protein for example that are used as fillers in junk food, as feed for conventionally raised animals and to make so called processed vegetarian “health foods” to take the place of meat in the diet.
Give up the soy, but not the dragon bowl.
1 large red bell pepper (julienne)
2 large cups of mushrooms (cut in quarters)
1 head kale (preferably salted & massaged)
1/4 cup coconut oil or butter
Wash kale and cut into bite sized pieces and put in a large pot. Sprinkle 6 large 3 finger pinches of salt ontop and massage it until it begins to turn dark and look like it has been steamed. Add remaining ingredients and saute until the texture you prefer your veggies.
1 med yellow onion (sliced)
3 large cloves garlic (pressed)
1/4 cup coconut oil or butter
1/4 cup apple cider vinegar
1 tbsp Tamari
1/2 cup olive oil
1/4 cup tahini
1 Tbsp honey/ maple syrup/unrefined sugar
Saute the onions and garlic in the butter until just starting to caramalize. Blend with remaining ingredients. Voila!
2 cups rice
4 cups water
1 tsp unrefined salt
1/2 cup coconut oil or unsalted butter
Combine rice with everything and bring to a boil. Turn down to simmer until all the water is absorbed (approx 20 mins). This makes more rice than you will need. Turn the leftovers into rice pudding or apple rice granola for tomorrow’s breakfast.
For added protein, add scrambled or hard boiled eggs on top.
Put sauce, rice and sauteed veggies on the table and let everyone build their own dragon bowl. Enjoy!
p.s. Yes, THAT much butter or coconut oil (get it through yer head, it’s good for you)!! If weight is a concern, use mostly coconut oil.