More deliciousness from this month's Delicious magazine...
This soybean ragu is in the real fast food feature of the magazine. It immediately appealed to me, being reminiscent of all the tomato-based veggie soups I love so much. As a bonus, it looked hearty and chock-full of vegetarian protein and fibre. I've been eating a lot of meat recently and felt like a nutritious break. All boxes ticked! I happened to have a tin of soybeans in the pantry - I'd never seen podded soybeans before and just had to get some when I found them at the shops. I actually bought them with Nigella's Curry in a Hurry in mind, but haven't gotten around to making that again. (Last time I made that, I podded my own soybeans. Still delicious, but hardly express.)
The ragu is extremely easy, and only needs some chopping and simmering. It took about 30 minutes to make (although next time I'd simmer it for longer, so that the carrots and celery get delectably soft, and so that the tomato loses its acidic edge). I served it with organic spelt and ancient grain bread, heavily buttered and sprinkled with Maldon sea salt.
The recipe isn't up on Taste.com.au yet, but it should be by next month, along with a gazillion other recipes from popular Aussie food mags. It's a great source.
Edit: ***Now that I can find tinned soybeans at the supermarket, I was going to write a paragraph on their health benefits, but there were way too many to list. They're high in protein, iron, lower cholesterol, contain essential fatty acids and heaps of other nutrients! They truly are a superfood! Click here for more info***