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The Honolulu Advertiser
Posted on: Wednesday, March 3, 2010

Soy 'meat' a healthy, tasty substitute in recipes

 •  The great ginger chicken debate

By Carol Devenot

Life has a way of taking you to the people who you need to see. This happened a few months ago when I ran into Miles and Sandi Moriyama, the owners of Biz Builders International. They are also affiliated with Vitamark International, makers of nutrition-oriented products. I met them back in November 2001, at Holistica in the Hilton Hawaiian Village, where I was helping Dr. Terry Shintani with a "Tasty Healthy" presentation.

Miles Moriyama approached me after class and told me about SuperSoy, inviting me to attend a seminar at the Honolulu Club, where they served dishes using this product, a soy-based meat substitute.

After tasting SuperSoy chili and "beef" tofu, I decided to buy some and make nishime and beef hekka. I served it to my family and friends and they couldn't tell that the meat-like strips were made from soy. They all loved the dishes and said they felt healthier after eating them.

SuperSoy is easy to use to create quick and healthy meals. The health benefits are significant. Besides having profound influence on estrogen pathways, 26 grams a day of soy foods provide a minimum of 6.25 mg of protein, according to the federal Food and Drug Administration, and this has a significant impact on heart health. Studies of various Asian cultures and American Seventh-day Adventists report that there is a possible link to soy foods and longer life.

Soy beans are considered a complete food because they contain fat, protein and carbohydrates. They also offer all of the essential amino acids: calcium, iron, phosphorus, magnesium, thiamin, riboflavin and niacin.

Vitamark International provides a top-quality soy product. A "water extraction" process employing carefully controlled temperatures is used to process the soy. No genetically modified organisms (GMO) are used in the soy products.

SuperSoy comes in four varieties : ground beef, beef strips, chicken strips and onion broth. A small amount of onion broth rehydrates the soy beef and chicken. I ordered all four products from www.supersoy.net. The Web site contains a wealth of information: recipes, articles and even nutrition counseling for specific health issues.


• 1 cup Vitamark SuperSoy beef or chicken strips, cut into 1-inch pieces

• 2 cups Vitamark SuperSoy onion broth or vegetable broth

• 1 teaspoon olive oil

• 5 cloves garlic, minced

• 1 onion, round or red

• 1 tomato, diced

• 1/8 teaspoon ground pepper

• 3/4 to 1/4 cup low-sodium soy sauce

• 3 red potatoes, scrubbed and diced

• 2 cans (8-ounce) tomato sauce

• 1/4 can (6-ounce) tomato paste

• 3 bay leaves

• 1 package (16-ounce) frozen peas

• 1 green bell pepper, julienned

• 1 red bell pepper, julienned

Reconstitute SuperSoy beef or chicken strips in 1 cup of onion or vegetable broth, heating for approximately 2 to 8 minutes (microwave or stove) or until liquid evaporates. (If using chicken strips, slice after cooling). In a large Dutch oven, heat oil over medium heat and saute garlic and onions until translucent. Add tomatoes and cook 2 minutes. Add reconstituted SuperSoy beef or chicken strips, pepper, soy sauce and remainder of the broth. Bring to a boil and add potatoes, then lower the heat and simmer until potatoes are almost cooked. Add tomato sauce, tomato paste and bay leaves, stirring occasionally. Simmer until potatoes and tomato sauce are heated through. Season to taste. Add peas and simmer for 5 minutes. Then add green and red bell peppers and simmer a few minutes. Remove bay leaves before serving over hot basmati rice. (Tabasco sauce takes it over the top.)

Makes 8 servings.

Per serving: 250 calories, 1.5 g fat, 0 g saturated fat, 0 mg cholesterol, greater than 1,200 mg sodium, 48 g carbohydrate, 10 g fiber, 13 g sugar, 15 g protein

Want a local recipe lightened up? Write Light & Local Taste Section, The Advertiser, 605 Kapi'olani Blvd., Honolulu, HI 96813 or e-mail taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised teacher and recipe consultant and author of Global Light Cuisine (Blue Sea Publishing Publishing, paper, 2008). Cookbooks and e-books available at bookstores and Web site: www.globallightcuisine.net.