Does anyone have a source for good soy food products?

My children are type A and my husband is AB.  I am type O.  I want my family to include more soy in their diet.  My dh is fighting tooth and nail about not eating meat.  He loves all meat, especially red meat and cheese.  Oh he loves cheese.

He has pizza every Friday night, meatlovers with extra cheese.  Every Saturday he can't get up until about noon and he is tired and lethargic all day and we can never do anything because he doesn't feel like it.  I know this is because of the pizza.

Last night we had guests over and I'm not sure what he ate or drank that completely disagreed with him or a combination of things but he was horribly sick all night.  He stayed in bed all day sick as a dog.

I need to find some soy products to include in our menu that will "fake him out".  I know he will know they're soy not meat but maybe we could get over this hump of having to have huge portions of red meat multiple times a week and he will be amazed at how much better he will feel.

Now that I am feeling so much better by following the btd and my chronic illness is almost managed with a few medications versus before taking multiple prescriptions and becoming toxic with too much medication and my liver not being able to flush it. Anyway I want my family to feel better too.

Brenda

Put lots of turkey (is it ok for AB?) in your meals - minced, fillet strips stir fry, whole or half bird roasted, soups, stews etc. Chicken too, and serve with satay sauce. You could use satay on fried tofu cubes, or (wheatfree) soysauce marinated tofu, ginger, garlic & shallots or chives etc. My dh loves his red meat too, but we alternate those days with fish or turkey/chicken. Tofu is sometimes a lunch choice with salad, or with rice & greens. Been serving tofu dessert (mango or almond flavour) from the supermarket. Soy cream cheese goes well on celery, or rye toast & jam.
Turkey mince on pizza should be ok too - make your own with spelt flour, and mozarella, not wheat! And I don't think tomatoes are good for A's - mine just gets a taste, not a lot. Dairy generally produces mucus in both of us, as does too much wheat. Mozarella and fetta better choices, A's ok with some yoghurt. Make hommus (not chickpea but lentils or soybeans ok, or pinot, blackeye peas etc). You can bulk up bean patties with egg to bind.
You can buy veggie burgers, ingredients include soybeans, lentils, other beans. Just watch out for avoid ingredients (wheat, potato starch etc). You can make your own. Soylinks don't taste that good (meatless sausages). Better off with chicken or turkey sausages (gluten free). Lots out there to choose, just spend about 1/2 hour reading ingredients at your local supermarket and health food shop.
*foods above are mainly for A's so you'll have to check food typebase for AB particulars, sorry!
If he ate what he wanted when younger, the body could deal with it -as one could recover from a few too many drinks - wipes you out more now! As he ages, won't be able to process it & he'll continue to feel worse. The body needs all its resources to age gracefully as repairing worn out tissue takes longer, and not be burdened with a growing toxic load as well.
We still have avoids, but pick and choose so you don't overdo it continually! Took a year to wean dh off potatoes, he prefers sweet potato now even though it is still an avoid, not quite as reactivefor him, and accepts other starch substitutes more readily.
good luck!

I take every morning my soy-protein powder with a lactosefree yogi from http://www.fairvital.com they are not that expensive  (located in BRD & NL) so far not that far from me,and best of best is there's just soy-lecithin in..wow no  addings needed
that's all what I take from all soyproducts....enough I guess

You can make a "Yeast Gravy" that  when thrown over pizza, then baked, makes a great topping. Basicall use Yeast Fakes and stir in warm water until its to the consistency you want-for pizza you want it thick. Just thinking now, throw in some soy and it may thicken more to a cheesy glop.

Your best bet on soy is to do the Scramble and/or throw in some Tofu wherever the recipe calls for egg, mayonnaise, or sour cream - start with a ½ and ½ ratio, if blended they will hardly know.

hey Schlüüüüügggeeellliiii can't you be my private-cook...huh Seems you got it amazingly

No chicken for AB's.

Debra

hey Maadl..who talked about chickies

your subscripture  points out...OOO AAAA

Quoted Text

My children are type A and my husband is AB.

that s the AB she is mentioning, Isa. )

I don't know if you're near a whole foods but I just got some 100% certified organic (I'd better check the package when I get home but I think that's it) soy pasta.  It's very thin and breaks easily when adding to boiling water.  It cooks up quickly (about 5 minutes) and has a slightly nutty flavor.


Joy

perhaps you should just add boiling water to it, instead of letting it boil.......like the mung bean pasta and such.

Lola,

I just might try that.


Joy

great!)
same with thin rice pasta......
boiling just makes it mushy.

Looks like lamb and turkey are the meats for AB's, so you can get creative with those, even good highly seasoned and ground to top pizza.

You should be able to find Tempeh and Tofu pretty easily.  Have you seen them in your grocery, or do you have a good natural food store handy.  Either of those pick up flavors well, so you can marianate them and then saute in ghee or olive oil.  

I used to make a great burger with pressed and drained tofu, mashed with finely grated carrots, minced onions, parsley, lots of nutritional yeast and if too dry, some beaten egg or a bit of nut butter, and a dab of miso.  Shape into patties and brown in ghee.

Hi Brenda,

Tempeh has somewhat of a meaty texture.  In the past, I have seen tempeh rueben sandwiches listed on the menus of health food and vegetarian restaurants.  If you use strong seasonings and spices to marinade the tempeh, it will be more hearty and robust in flavor.

Also, if you freeze tofu overnight or for several days, the texture is reminiscent of ground turkey meat, albeit, you will need to add the correct compliant seasonings to flavor it.  You can use this type of tofu to make vegetarian chilli, faux chilli dogs with Ezekiel buns, a hearty vegetarian soup, and numerous other recipes.  

There are many soy recipes in the Recipe Index:
http://www.dadamo.com/typebase4/recipelister4.cgi?a

Alia

Just an aside to the soy pasta.  The brand name is Nutrition Kitchen and as I said it's the first time I've seen it at WF.  The interesting thing is on the nutrition list on the box it says it has 11g of dietary fiber.  That's very high for pasta, I'd say.


Joy

I appreciate everyone's help. Cooking with tofu and tempeh is completely new to me.  I will have a lot of testing, trial and error to do.

I grew up on a farm where we ate beef, potatoes and vegetables every evening.  Even though we grew soybeans on hundreds of acres, I never ate one until my 30s.

This is a great big learning experience.

Quoted from lola

same with thin rice pasta......
boiling just makes it mushy.

Don't you just HATE that, Lola!!

Just the other day I finally found a rice spaghetti that cooks al dente. And, of course, who else but the Italians make it! As soon as I spotted the magic words 'Produce of Italy' I pounced. Now then I've forgotten what it is called...but I'm going back for more and I'll post the name later...

...the people who sell it here are famous Italo Australian Pasta makers themselves so there's no way they would tarnish their reputations in importing carp. The mysterious thing about the spag is how al dente it is...more al dente than wheat pasta...I mean really, really HARD. I don't know how you Italians do it but cheers to you!

woooow...where ..tell be babe where might I get those spagutties Here we do have only the ricenoodles from .. and they are just shlabbering ..grrrr then I went to Teutonia ther's a shop with all kind of natural thingies, even ricenoodle but no rice spagutties  aaargh ...what a please tell me where .....
rice is much better then spelt-noodles...I am not that tired after mampfing those ...

no worries, Isa
eh

mommyofemni,
If your family gets some compliant meats, they won't feel so deprived.  Do you have a copy of LR4YT so that you can see the quanties and frequencies that Dr. D. recommends for each blood type?  They don't have to be total vegetarians.

Quoted from Joy

Just an aside to the soy pasta.  The brand name is Nutrition Kitchen and as I said it's the first time I've seen it at WF.  The interesting thing is on the nutrition list on the box it says it has 11g of dietary fiber.  That's very high for pasta, I'd say.


Joy

I eat this pasta and I love it.

Drea,

What, if anything, do you add for flavoring?

I've added tamari and some earth balance butter.  I fried up some chicken cutlets that I cut up into pieces and dipped into an egg mixture and rolled in crumbled breakfast cereal (to make a coating for the chicken)  It was crunchy and a nice change from tamari sauce which I always put on chicken.

Joy

mommyofemni,

I use ground turkey and mix garlic and Italian seasoning into it for eating with potato, rice or pasta...  Haven't explored the tomatoless sauces for my A wife yet.

We also use ground turkey with refried beans, spread this on a plate and top with compliant greens, chopped tomato(if compliant), plain yogurt and/or compliant cheese.  This makes a very good meal for AB or A, depending on the specific toppings.  You can also use this as a vegetable dip.  There may be a very small amount of avoid in the refried beans, if you use commercial, but it hasn't bothered me so far.

Chili is difficult since all peppers are avoids for AB, but I need to experiment with horseradish as the heat spice in chili to see what the outcome is.  I can eat tomato, but the A shouldn't, so I also need to try the beet/carrot combination for a tomato-less sauce.  A good project for a Saturday!

I still haven't found a soy product I can eat, and my wife doesn't like it either...  She could almost live on peanut butter and eggs, but needs to eat more veggies and fruits.  

Quoted from Joy

Drea,

What, if anything, do you add for flavoring?

I've added tamari and some earth balance butter.  I fried up some chicken cutlets that I cut up into pieces and dipped into an egg mixture and rolled in crumbled breakfast cereal (to make a coating for the chicken)  It was crunchy and a nice change from tamari sauce which I always put on chicken.

Joy

My absolutely favorite (but more time consuming) way to prepare soybean pasta is to saute some sliced garlic and slivered ginger in ghee, in a cast iron pan, and add the pre-cooked (and well drained) soy pasta to the hot pan, adding wf tamari near the end. I pan fry the pasta just long enough to reheat it and to meld with the garlic/ginger flavor. Sometimes I add some brocolli florets* or mushrooms* to the mix.

*Pre-cooked in the ginger/garlic mixture

ABJoe,
FYI, not all peppers are avoids for us, thank God. The fresh red pimento is a neutral for us, if you can find it. In Australia I can only find it in jars imported from Spain. I use a combination of it and chile powder and paprika powder in my tex mex food and in Indian/Thai dishes which call for a lot of fresh chiles.
eh