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I was just wondering the variety. I know some might have it daily while some not at all. what does your family do in regards to soy?
 

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Absolutely none and it's not allowed in my house or car. Friend who eat it while we're out together have to get scrubbed down by the hazmat decontamination team. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1"><br><br>
We eat lots of beans and lentils (and other legumes) and a small amount of tree nuts, but no soy or peanuts.
 

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I might use some nama shoyu once or twice a week as a seasoning. And maybe once a month I'll eat some tempeh. But that's it - no tofu, soymilk, tvp etc. And nothing with soybean oil.
 

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Tofu maybe two or three times a month. Tamari about 3-4 times a week. No soymilk. Fake soy meat about once a month. Edamame about once every two weeks.<br><br>
I really read labels for soy protein isolate. The odd time out for a nature burger (I know it's in a lot of fake meats) I'm okay with, but I try to keep anything with it out of the house.<br><br>
Mostly we're a beans and nuts family.
 

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We eat more of it than most, I think, largely b/c dh loves fake meat products (he's an omni, so go figure). Soy milk a few times a week--either in cold cereal or a couple of tbsp in oatmeal. We also use soymilk and tofu in recipes that call for it, maybe once a week or so--sometimes more, sometimes less. I eat fake meat products probably 2-3 times a week (usually in the form of soy sausages or Tofurky--which I like b/c it has no soy protein isolate--or meatless meatballs). Dh also eats Boca Burgers and veggie chick*n patties, neither of which I'll touch. I'm learning to make more bean-and-nut-based substitutes (veggie meatloaf and meatballs, for instance) to replace some of what we use--but, with a babe, it's hard!<br><br>
We also use miso and soy sauce in recipes that call for things, but the amounts are so small that I don't really think about it.
 

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Pretty much everyday. But, I really try to avoid over-processed soy products.
 

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Never ever ever. In any form. Ever. We eat nothing processed, which cuts out most soy to begin with. But I think it's bad news anyway. We don't need it, there's plenty of other foods out there!
 

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We drink soy milk daily. Dh and dd sometimes eat soy yogurt. The dc love yves deli slices, and may go through one package in a week. We also might go through a package of lite life "smart bacon" in a week. We use a variety of soy sauces as a flavor enhancer a couple of times a week. Once a week, we might make a meal with a cube of tofu or Nate's zesty meatless balls- and we make enough for one meal of left overs, too. We avoid soy processed into nonsoy foods, such as bread, and try to limit, but not eliminate processed soy-(I love lattes). We try make sure that the soy we buy says nonGMO or certified organic.<br><br>
I have not figured out how to cook tempeh- I don't like how it tasted the couple of times I tried. We do not eat miso either... I have liked it, though, when we ate it in soup at Japanese restaurants.
 

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Usually once a day. I keep around miso, nama shoyu, tamari, tempeh, and tofu (all organic), but nothing more processed (if I "have to" have a frozen veggie burger, I'll go for Amy's grain/nut ones). Also, we have organic whipped Earth Balance, which contains some soy.
 

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We eat it a couple times a day. Let's see, I had soymilk in my tea this morning, the kids had it in their rice porridge, along with Earth Balance. One of my daughters made chocolate mousse, using tofu, for snack. At dinner we'll have soy parmesan on our baked pasta. Frankly, it's hard enough cooking gluten-free vegan, I'm not cutting out another food from our diet.
 

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When I have it, I eat soy almost daily--usually either tofu or soy milk. I don't limit it much, since I haven't had any problems with it yet; but since "ya never know" I consume in moderation. Hey, if I <i>wasn't</i> being moderate, I'd probably eat it more than once a day. Oh, and I only eat organic soy--that's a biggie. But sometimes I go weeks without having any in the house, just using beans and other proteins... both works.<br><br>
There's soy in EB? Well, then I have it occasionally in that, too. And how could I forget, tamari! I use that in recipes a couple times a week.
 

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We use quite a bit. Soy milk in cereal and with snack for the boys. I usually have a cup of hot chocolate every day that is made with soy milk.<br><br>
We have scrambled tofu for breakfast on Saturday's and grilled tofu for dinner on Tuesday's and Thursday's.<br><br>
We use Earth Balance in baking and I use tamari for certain things. I make tofu sour cream with silken tofu for tacos on Monday and Wednesday. We eat Vegannaise a couple times a week with a tofurky sandwich.
 

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<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/duh.gif" style="border:0px solid;" title="duh"><br>
I forgot earth Balance - that is definitely something I couldn't live without. We use it daily.
 

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We use earth balance and Vegenaise, which both have a little bit of soy in them, almost every day. We probably eat larger amounts of soy 2-3 times per week, in the form of tofu, tempeh, and sometimes fake meats like Riblets, Chick'n Grills, or sausage patties. We try to stay away from soy protein isolate as much as possible, so we use Tofurky meats for sandwiches, or baked tofu.<br><br>
However, since we discovered the new Field Roast sausages, we eat a lot less than we used to. We don't eat Tofurky sausages any more because Field Roast contains no soy! And they are so much tastier! They have Italian, Chipotle, Apple Sage, and one other kind. We use that for sandwiches, pasta, Mexican food, etc. The Chipotle is really good crumbled in tacos.<br><br>
We also use a lot of seitan instead of soy products - sauteed like chicken, in tacos, shepherd's pie, soup, stew, etc.<br><br>
And we use lots of beans.<br><br>
We used to eat a lot more Vegan Gourmet cheese but now use avacado on our Mexican food instead. We eat a lot of Mexican, so it's easy to substitute other things for soy.<br><br>
We used to drink soymilk but we now drink unsweetened almond milk. And use it in cooking.
 

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Every day, in pretty much every form. I drink Silk soymilk all the time, and eat tofu and tempeh often. I love edamame, too. I don't eat a lot of fake meats, but I'll have the occasional Boca Burger.
 

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We do soy a couple times a day in various forms... soy yogurt, soymilk, tempeh, tofu, edamame, yuba, tamari... my family definitely stays healthier when we eat more soy. (My mom was able to stop taking menopausal drugs with the inclusion of more soy in her diet, I have improved my bone health by including fortified soymilks in my diet, my moms and dhs cholesterol have both dropped significantly upon going mostly vegan... with the help of soy foods to help with creamy and/or meaty food cravings) I can't knock soy, it's been all good for us <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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I'm another no soy but I'm allergic and it makes me sick. I seem to tolerate really little amounts so the odd splash of soy sauce in something goes okay but no soy milk, no tofu, no veganaisse, no soy sour cream or cream cheese or anything <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"> I really love it too and wish I could use it at least a little bit but I can't (sigh).
 

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We eat/drink it most every day in some form or the other. I try to stick to the least processed/non-gmo/organic soy products. But we do eat tofurkey slices, veggie burgers, veg sausages, vegan cheese (me) ect sometimes too.
 

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We eat it 2-4x/week.<br><br>
Most often we eat soy yogurt or tofu. We occasionally use tempeh, miso, or soy-base meat analogue.<br><br>
Most of our protein comes from beans or seitan or quinoa or nut products--and also from whole grains.
 

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Daily in many forms. I have soy creamer in my coffee every morning, I use Earth Balance, I love Tofutti cheeses and their sour cream, I use vanilla soy milk in my cereal, use soy milk to cook, a few imitation meat products a week and tofu probably 2-3 times a week in different forms.
 
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