Did you know that over 809,000 hectares–that’s 2 million acres!–of soybeans are grown annually in Ontario?A� While much of America’s soybeans go to livestock feed; here in Ontario, our soybean farmers are working hard to grow high protein, delicious varieties for delicious soy foods and oils!
Harro grows soy in Ripley, Ontario.A� He’s been certified organic since 1989 and everyday he works hard to make sure his soybeans are non-GMO, high in protein and monstrously delicious.
That last part is particularly important to the folks at Sol Cuisine, one of Ontario’s premier tofu makers since 1997.A� They make their tofu almost entirely by hand from the 2,000 or so tonnes of soybeans they purchase from Harro every year.
Now, for anyone who knows me well…or even just a little, it’s pretty obvious my preferred source of fuel is pig fat–in all it’s incarnations.A� It’s therefore pretty difficult to convince me to give up an opportunity to eat some seared pork belly in favour of some tofu–smoked, fried or not!A� That’s all changing though.
Have you heard of the term Flexiterian? Well, you should.A� In 2003, the American Dialect Society voted it as the year’s most useful word.
Yes, that happened.
A flexiterian, rather simply, is someone who is ‘primarily’ vegetarian but occasionally eats meat.A� Now, whether you read that as a pork lover who occasionally forgoes the pork is up to you.
Soy has come a long way in Canada since its cardboard-tasting, estrogen filled days.A� Locally grown, non-GMO soy is delicious and amazingly versatile.A� It can be smoked, seared, grilled, crumbled, frozen or blended into a myriad of delicious culinary concoctions.
Need inspiration?A� Look no further than self-proclaimed flexiterian extraordinaire Nettie Cornish, co-author of ‘Everyday Flexiterian’.A� Working alongside the Canadian Soy Food Marketing Council, Nettie is doing her part to get Ontario Soy int Ontario bellies.
Thanks to SoyforLife, I recently had the opportunity to learn some tricks of the tofu-eating-trade from Nettie herself.A� Tricks like freezing my left over tofu and properly defrosting it (a hot water bath for those of you interested!).
Before I leave you pondering the delicious and unique ways you can add Ontario soy to your diet, here’s a wickedly delicious Tofu Minestrone from the flexiterian queen herself:
This delicious soup comes from Nettie Cronish, Co-Author of Everyday Flexitarian.A� It can be made ahead of time and is perfect for feeding hungry winter crowds!A� More veg/vegan than flexiterian?A� Omit the cheese.A� Need a meat kick?A� Add some roast chicken!
Soy Food Marketing Council
Soyforlife.ca is sponsored by Soy 20/20 Canadian Soy Food Marketing Council. Based in Guelph, Ontario, we are a group of Canadian farmers and suppliers, soy food processors and manufacturers. We�re proud of our products and the role they play in heart-healthy living.
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