Book Review

The Virtues of Soy
by Monique N. Gilbert
Review by Bonnie Barker

Much like soy, this book has many virtues. It's a history book, a healthy diet plan, a nutrition and disease prevention manual, a shopping guide, and also a wonderful cookbook. The informational sections are each arranged in an easy to follow question-and-answer format. Recipes feature tofu, textured soy protein, tempeh, soy flour, miso, soynuts and soymilk. The glossary includes extensive descriptions from 'canola' to 'wasabi'.

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I thought I already knew a lot about soy, but there is plenty in this book that was new to me. For instance, it describes exactly how soy foods effect cholesterol, explains how you can use soy flour, and describes the difference between textured soy protein (TSP) and textured vegetable protein (TVP). It sorts through the many varieties of tofu, soymilk, and tempeh that are on the market today and suggests the best ways of incorporating them into your diet and why. I especially like how the author considers soy as "culinary medicine," because of the health benefits it can provide beyond basic nutrition.

Another valuable feature is how the author has referenced some of the book's recipes (such as biscuits, loaves, or chilis) within another recipe (such as sandwiches and wraps). I enjoyed the recipes that I sampled, and I found 'Virtues of Soy' to be a useful and comprehensive reference.

A point of reference: 96% of the recipes are vegan. There are a few egg recipes in the breakfast section and one in the salad section (which are clearly stated and suggest using eggs which come from all natural, grain fed, cage free hens), but all the rest (including desserts) are completely vegan!

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Bonnie is a stay-at-home-mom, who also consults part-time as an environmental engineer. She enjoys experimenting with new vegan recipes and organic gardening. She lives in scenic St. Clair, Michigan with daughters, Abigail and Grace, and husband, Earl.

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