Tonight I made Soybean Stroganoff from "More Fabulous Beans" by Barb Bloomfield:
I had some cooked frozen soybeans leftover from the last time I made Soybean Burritos, so I thawed them out for this recipe. It was totally simple (soybeans, soymilk, mushrooms, onion, soy sauce, cornstarch, and whole wheat pasta) and very comforting. I'd been craving some home-cooked comfort food since last week's car wreck, but I've been too busy to cook. Finally, I had a night with a little extra time.
The book, which features over 100 recipes using all kinds of beans, was written by a lady who lives on The Farm, the old hippie commune/intentional community in Summertown, Tennessee. I stayed with her and her husband Neal when I visited The Farm last summer, and she made the BEST food - BBQ tofu, roasted squash, spicy tofu scramble, homemade yogurt. Barb is awesome! I bought her book before leaving The Farm and she autographed it for me.
You guys should check it out if you get a chance. Beans are such a fab protein source, and one that I often forget about in favor of tofu, tempeh, or seitan. I should eat more beans.