Funk: Fall is in the Air

As I write this the weather is just starting to change … the summer flew by!

This is the time of the year I start thinking soups, stews, slow cooker meals and warm cozy meals.

Black soybeans are perfect to add into whatever you are making. They add lots of protein (11 grams/1/2 cup and fiber (7 grams/ 1/2 cup). And black soybeans are so convenient to have on hand in your pantry.

I found this great article in Health magazine, April 2011, talking about the 6 Surprising Superfoods. It included black soybeans. “Black foods have more antioxidants than light–colored foods because of their high pigment content.” says Cy Lee, PhD, a professor of food chemistry at Cornell University. One study in Korea suggests black soybeans may help reduce the risk of thrombosis says the article. And, of course, we know soy protein may reduce the risk of heart disease. 

So when you are starting to think fall foods, don’t forget black soybeans. They are usually canned so take a look in your supermarkets and buy several cans to have on hand for the next meal you serve.

From My Kitchen to Yours.

Southwest Tofu Pasta

□ 1 box (14.5-ounces) family size macaroni and cheese

□ 1/2 (14- or 16-ounce) package firm water-packed tofu

□ 1 to 2 tablespoons soy oil

□ 1 can (15-ounces) black beans

□ 1 can (15-ounces) corn

□ 1 1/2 cups prepared salsa

Heat water in large saucepan or pot to cook macaroni as package directs. Meanwhile, drain the tofu and cut the block in half. Put one half in plastic bag or refrigerator container, cover with water and refrigerate for another use within a few days. Cut the remaining half of the tofu into small cubes and place on paper towels.

Pat dry with additional paper towels.

Heat oil in a skillet over medium-high heat. Add tofu cubes and brown, stirring occasionally, to brown on all sides, about 5 minutes. Reduce heat to low and let tofu heat while preparing macaroni and cheese according to package directions. In colander, drain and then rinse black beans and corn. In same large saucepan or pot used to cook macaroni, combine tofu, black beans, corn and salsa into macaroni and cheese. Heat over medium-low heat until all ingredients are heated through, about 10 minutes.

If you wish, serve with additional salsa, shredded cheese or sour cream.