Somewhere in the early 1990s, vegetarians and vegans had very few options other than legumes for protein intake or products that track meat flavors - what we now call "substitutes" - because their purpose is to replace meat with its flavor and nutritional values and still - preserve the diner's moral values .
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As the need grew, frozen substitutes like "Tevol" designed by an entire generation who grew up on corn schnitzel or a rustic meal in a bag that some of us still miss, and for those who wanted to make their meal from scratch - came soybean flour particles of different sizes Than "Bonzo."
In rapid succession to the present - the trend of vegetarianism and veganism has risen in Israel and Israel has become a revolutionary power in the field of plant nutrition.
Tel Aviv today is considered the international vegan capital and it is rare to find a restaurant there that does not contain vegan dishes.
Vegetarianism is a classic of the Mediterranean menu in the country and many adopt a vegetarian menu without any effort at all.
This is not surprisingly not only culinary, but also in the technological aspect Israel is leading - a wealth of entrepreneurs and the best Israeli minds star in food tech conferences around the world and are at the forefront of alternatives to animal products.
The frozen products can still be found in abundance in all the freezers in the big supermarkets, boutiques and health food stores, but with exemplary quietness return to the shelves soy chips that are full of protein and have the ability to blend with any flavor - and make an impressive comeback. Correct and get into a stew, salad or pastry.
Dry proteins have several significant benefits:
1. They do not require a special temperature for storage and have long shelf life, which allows them to be available for us in the pantry whenever we feel like a quick dose of protein.
2. They are fat free. The soybeans from which the soy chips are produced actually undergo a processing process that removes the fat from the legume, which is rich in these nutritional values in favor of oil production, and these products are its by-product. So what we get in chips - is dietary fiber and large amounts of fat-free protein.
3. Protein - The matter of protein occupies a significant share in the discourse related to meat avoidance - although you can get good amounts of protein through legumes, grains, fruits and vegetables - but in dried soy chunks - most of what we get is protein and in adequate amounts. So if there is a concern about low protein intake, soy is a very high quality protein and its use in a variety of forms, even if it is dry - is a very effective way to consume it.
Price - The dry proteins are significantly cheaper than the frozen products, so those who want to keep their wallets full can fill several jars of different types of dry soy - strips, soles, chips and more at an equal price per pocket and produce delicious meals rich in nutritional values and flavors Wonderful.
Zeev Mark, the chef of the Soy company that markets the collection of plant proteins under the Rainbow brand, which recently launched a complete line of dry plant proteins, says that today the soy they market is not genetically engineered for all those who feared soy for this reason. Strips, chips and chunks.
'Unlike in the '90s, today we find that our target audiences - people who want to reduce or avoid animal products altogether - do not necessarily want to eat a finished product that we have chosen for them, such as hamburgers, kebabs and sausages every day.
It is fun and very tasty but not necessarily on a daily basis and returning the dry proteins to the shelves actually restores the independence of the diner to cook home-cooked food for himself, according to his personal taste at home without tearing his pocket and still maintaining high protein amounts.
The advantage of the vegetable proteins we have chosen to remarket is their neutral taste - they allow the consumer to play with them and do not require any background in the kitchen.
Simply soak the desired amount in hot water, filter and then you can treat them as a raw material on their own and you can take them in any direction you want.
Personally, I replace the meat with the homemade dishes I make and I honestly do not feel a real difference between animal meat and dishes that contain the dishes with the dry proteins.
For example, from the "chicken" strips I usually make a stew of coconut milk, green curry, spinach and mushrooms, from the "beef" strips I make a deep winter surfer and from the chips I usually make lasagna.
If I can give a tip, I recommend boiling a pot of boiling water, pouring as much pasta as you want into the pasta (remember they swell a bit as soon as they absorb water), let them absorb liquids well, strain them and then they are ready to work. '
Thai stir-fry with beef-style soy strips, Photo: Adi Blum
Thai stir-fry with beef-style soy strips
Ingredients:
half a cup of soy sauce
1 heaping tablespoon peanut butter
1 tablespoon sesame seeds
1 teaspoon crushed garlic
1 medium red pepper cut into strips
1 medium yellow pepper cut into strips
1 small onion sliced into strips
1 medium zucchini cut into cubes
Cup style beef strips
How to prepare
1. Fry the onion in a pan until golden
2. Add the peppers and then the mushrooms and zucchini and fry everything together for about 7 minutes until softened
3. Cook the soy flakes in boiling water for 7 minutes
3. Mix the soy sauce, peanut butter in a glass , Sesame seeds and garlic well and add to the pan.
You can put the stir-fry on white rice, rice noodles or eat as is.
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