Soy, the 'Miraculous Bean:' Interview with Monique Gilbert, Soy Conoisseur - Vegetarian Cooking

Monique Gilbert, a frequent VeggieHeadOnline contributor, is the author of "The Virtues of Soy."

VeggieHeadOnline: You call yourself a "soy advocate." What is that? Why did you become one? When?

Monique Gilbert: Actually, I call myself a Health Advocate and Food Connoisseur. For several years now I have been promoting the benefits of healthy eating and living to prevent disease. I believe that preventive medicine begins with what you put into your body, whether it is food, herbs, beverages or pills (from vitamins to pharmaceuticals). Most people don't think of their health until they lose it. I try to encourage people to keep their body functioning optimally without disease or abnormalities by eating a balanced, vegetable-based, nutrient-rich diet. I also advise people to adopt an exercise regimen that they can stick to. My favorite activity that everyone can do at any age and in any condition is simply walking. It is enjoyable, easy on the joints, strengthens the bones and cardiovascular system. I try to get people to look at their diet as a way to health and fitness and not merely a way to get thin. With respect to being a Soy Food Connoisseur, after 11 years of trial and error with soy foods, I have learned how to make the stuff actually taste good enough for meat-eaters to enjoy! The key is in the spicing and preparation.

VHO: I found the idea of soy being "culinary medicine" very interesting. Say more about that.

MG: Most people look at food as merely something that fills you up when you're hungry. I encourage people to begin to think of food as having the potential to enhance your overall health, and prevent illness and disease. I refer to soy as culinary medicine because it is more than just a good protein alternative to meat. Besides being a complete protein, it has phytochemical compounds (like isoflavones), vitamins, minerals, fiber, anti-oxidants and omega-3 fatty acids. By ingesting soy foods, your body gets more than just calories that fill you up. You get health promoting compounds that help fight heart disease, stroke, high blood pressure, various cancers, osteoporosis, diabetes and kidney disease. Soy also has anti-oxidant capabilities which help enhance the immune system, our body's true defense against disease.

VHO: I imagine you must incorporate a great deal of soy in your own diet. How does your family react to this "glorious bean?"

MG: My husband and I are the only vegetarians in both our families. My parents try to eat healthy and incorporate a lot of vegetables in their diet, and they are just beginning to use soy. My husband comes from a devout "Meat and Potatoes" type of family who can't believe that he actually likes soy foods and vegetables! In fact, before my husband began eating my cooking, he never tasted squash, rutabagas, turnip greens, beets, pumpkin, endive, romaine lettuce or fresh asparagus. His family's idea of a vegetable was canned peas, green beans and iceberg lettuce.

VHO: Are you surprised that Americans have taken so long to recognize soy as a healthful, tasty food, when it has been around for thousands of years? Why do you suppose that is?

MG: Not really. Most Americans are like my husband's family. Americans on the whole tend to like their meat and get very defensive against anyone who is against meat and dairy. I think most Americans and Europeans eat by tradition instead of nutrition. They are familiar with the typical Western diet, and soy is something unfamiliar. Also, you need to do something with soy. If you take a bite out of a block of tofu, you will not enjoy it like taking a bite out of a block of cheese. With meat, all you need to do is cook it and eat it, and cheese doesn't need any preparation at all. Soy foods need to be spiced and prepared with other foods and flavors to make it taste good. I don't know if it is laziness or stubbornness that has caused Americans to be so resistant to the health benefits and taste of soy.

However, as more and more companies are making soy foods easier to consume, things may turn around. Various forms of soy can be bought at your typical supermarket. Over the past decade, soy food manufacturers have created soy products that taste really good, and also just needs to be heated and eaten.

There are pre-seasoned textured soy protein, tofu and tempeh, as well as frozen dinners and soy-based cold-cuts now on the market. Another possible reason for the soy resistance in our country is that the soy industry at first tried to market soy as a cheap meat alternative, which was viewed by many affluent Americans as "poor people's food." Now, soy is being marketed as a healthy alternative to meat, and hopefully will gain respect and acceptance to health conscious Americans.

MG: Personally, I like to add toasted textured soy protein in my chilis and tomato-based pasta sauces. I love tempeh on sandwiches, in pita bread or tortilla wraps with sauteed onions, mushrooms and peppers. Because tempeh really doesn't need much preparation, I feel it is one of soy's best fast foods. I usually just add either soy sauce or liquid hickory flavoring (if I want it to taste like bacon) and heat it in a skillet. Tofu is by far the most versatile. I absolutely love making dips and spreads with it.

VHO: What do you think of the new uses they are discovering for soy, such as fuel and clothing? How do you see soy products in the future? Perhaps finally getting the respect they deserve by the Western world?

MG: I have been very excited about some of the new findings and uses for soy and soy by-products. Henry Ford made soy into a wool like fabric back in the early days, and used it as upholstery on the seats of his cars. He even had a suit made out of it. He also made soy into a plastic for the steering wheel and other plastic components, and said soy oil made the best enamel paint for his automobiles.

However, recently, fabrics as soft as silk and cashmere have been made and will soon be available in America. Making useful products like ink, enamel paint, and fabric out of soy is not only resourceful, it is environmentally sound. I applaud the soy industry in its creative ways to use every aspect of the soy plant. I also hope that these efforts will raise the level of respect soy should get, and deserves, in the Western world.

VHO: You mention that you developed these recipes. That must have been an interesting process. Did you have a few ways of using soy that weren't so tasty or didn't turn out to be as good as you had hoped?

MG: Yes, I did have some recipe disasters. One of the most memorable was my Soy Stroganoff which my husband said tasted like dog food, and I agreed. I found out that textured soy protein tastes best if it is lightly toasted and used with a tomato base. Another not so tasty recipe that did not make it in my book was my Lemon Custard which my husband said tasted like salted sour paste.

VHO: What are a few really quick, cheap and easy ways a person can get more soy in their diet, say for people who are not vegetarians, aren't into weird foods, don't want to make a lot of effort. What do you recommend?

MG: For people on the run, they can always eat soynuts or make soymilk smoothies. For those that don't want to go all the way with soy, I recommend adding some soy to their regular recipes. For instance they can replace half their ground beef with textured soy protein, they can use tofu instead of cream cheese in their dips, and they can use soymilk to cream their soups. By slowly adding soy to their diet they will develop a taste for it and it won't be such a shock to their taste buds. Remember, you will only eat a health food if it tastes good.