Type what you have

Ingredients

• ✓ soybean
• chickpea
• bay leaf
• onion
• vegetable broth
• water
• garlic
• lemon
• soy sauce
• black pepper
• tahini
• parsley

Instructions

1. 1 Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
2. 2 Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
3. 3 Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

By RCROYER

Ingredients

• ✓ soybean
• water
• pandan leaf
• ginger root
• vanilla extract
• white sugar

Instructions

1. 1 Soak beans overnight in water. Drain, rinse, and discard water. Combine soaked beans with 2 quarts fresh water. In a food processor or blender, process beans with water until smooth.
2. 2 Strain into a pot through a double layer of cheesecloth, or a fine sieve. Add pandan leaf or ginger, and sugar to taste. Boil soy milk for 15 minutes. Stir frequently to prevent skin from forming. Remove pandan leaf or ginger, then flavor with vanilla. Stir in sugar to taste. Cool to room temperature, then refrigerate.

By SARAHYAP

Ingredients

• ✓ soybean
• banana
• water
• cocoa powder
• walnut
• banana

Instructions

1. 1 Place soybeans in a blender; add water, a little at a time, and blend to pudding consistency. Add chopped bananas and cocoa; blend until combined.
2. 2 Transfer to a bowl. Garnish with walnuts in the center and banana slices around the edges.

By Zazu

Ingredients

• ✓ soybean
• edamame
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Toss edamame, olive oil, garlic, sea salt, and black pepper together in a large bowl until well-coated. Spread in a single layer on a baking sheet.
3. 3 Roast in the preheated oven, stirring halfway through, until edamame shells start to brown, about 20 minutes. Serve whole, popping beans out of the shell to eat.

By My Hot Southern Mess

Ingredients

• ✓ soybean
• egg noodle
• vegetable stock
• soy sauce
• ginger
• chile sauce
• garlic
• spinach
• red bell pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
2. 2 Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
3. 3 Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.

By MICHELLE0011

Ingredients

• ✓ soybean
• white sugar
• vinegar
• salt
• black pepper
• olive oil
• kale
• edamame
• red onion
• carrot
• blueberry
• cranberry
• cashew
• sunflower seed

Instructions

1. 1 To make the dressing: Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until well combined and sugar is dissolved. Set dressing aside.
2. 2 Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

By Susan