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Newsletter - Animal Writes sm
From Issue
23 June 2002
From Garden To Tummy

By Robert Cohen - notmilk@earthlink.net 
http://www.SoyToy.com 

The latest news from my living produce section:

Yesterday I counted 49 potato plants, two dozen 3-foot-high sunflowers, 20 large flowering tomato plants, and 34 tiny zucchinis. Our family has dined each night for the past week on fresh spinach, three different varieties of lettuce, fresh herbs, and the sweetest cauliflower buds, the likes of which I've never before tasted. All home-grown and pesticide-free.

I am very lucky to have something better than migrant workers living in my home. I don't have to pay Jennifer (16), Sarah (15), and Lizzy (12) for their labors. Gathering, preparing, and eating fresh produce is fun!

Last night Jen picked one very large bulb of garlic and a handful of parsley. Sarah had mixed flour with water, added sugar to yeast, and activated the 'rise' button on our breadmaker.

I added the garlic and parsley to my Cuisinart food processor with one teaspoon of salt as Lizzy formed the risen dough into miniature pieces. They would take just eight minutes to bake. I pushed the switch, minced the garlic mixture very fine, then added 1 cup of soy cream (the last remaining portion of my refrigerated homemade soymilk). Everything formed a donut-shaped circle, and with the machine running, I slowly (it took two minutes) poured a thin stream of two cups of Hain's Sunflower Oil into the whirling mass. Slowly, the mixture gelled into butter. It was more like mayo than butter, but with refrigeration, would firm up. I have about a pint in the refrigerator for very easy spreading on homemade rolls which we bake a few times each week. I froze the rest.

Only one thing beats the sweet earthy bouquet of freshly baked rolls, and that is eating those rolls with our soy butter. I have fond memories of bakeshop when I attended the Culinary Institute of America (CIA) as a student in 1976. Rather than break for the traditional French dinner cuisine, my class preferred the simplicity of eating those rolls with butter. We stayed in the kitchen classroom while others dined in the great hall. Last night, the Cohen family used homemade soy/garlic/parsley butter. At the CIA we called this 'Maitre D Hotel' butter.

Making soymilk with the SoyToy is easy and economical. Some recent testimonials:

{We just printed our catalog and it mails
this week. Yes Soytoy has been included at
the expense of dropping (name deleted to
protect a poor quality Chinese-made soymilk
machine) due to high failure rate and warranty
problems. I hope we sell a zillion.}
- Robert McClintock ND

{I bought a SoyToy and it most definitely
ranks as one of the best buys I ever made.
I've had it for about a month, and I will
never part with it.}
- Ron

{I people that I gave samples to even
took home half of my soybutter!}
- Loretta

{My mother bought a SoyToy and made
a soy sherbet with mango and peaches
My Mom says the fresh stuff puts the
store stuff to shame.}
- Melissa

{I have used the Chinese version off
and on for four years but was never
really impressed with soymilk. It always
had a burned taste and the machine was NOT
easy to clean. Now I'm a true
convert to homemade soymilk.}
- Ruth

{The SoyToy does everything you say it does.
Thank you for your expertise, follow through,
inventiveness and your passion for health.}
- Dr. Kierstyn

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