The soybean is the "go-to" legume of the vegetarian food world. It can imitate meat and dairy products, it packs a higher amount of protein than any other legume, and it contains "enough of all the essential amino acids to meet biological requirements when consumed at the recommended level of protein intact," according to the United Soybean Board's Health and Nutrition Page.
Like peanut butter, soybeans can be roasted and turned into a tasty spread and added to recipes. Although soy butter does not contain peanuts, some companies may process their dried, roasted soybeans on equipment that also processes peanuts. If you or someone you love has a peanut allergy, read the product label before purchasing the soy butter. The soy butter used for this recipe, the IM Healthy brand, is manufactured in a peanut-free facility.
This soy butter shake is low in fat and calories (I kept the saturated fat content low in this shake by using coconut only as a garnish). It's also nearly dairy free (I topped the shake with non-fat whipped dairy cream--but it's optional). Chill the glass in the freezer before pouring this protein-rich, sweet treat and feel pleased with yourself because you have milk-shake taste without a cascade of calories. Enjoy!
Recipe: Soy Butter Toasted-Coconut Shake
1/4 cup fresh, raw coconut flakes (or Bob's Red Mill Coconut Flakes, unsweetened)
2 cups Silk soy milk, unsweetened
3 tablespoons soy butter, unsalted
1/2 teaspoon vanilla extract
2 tablespoons sugar
4 scoops soy ice cream, vanilla
Toasted coconut shavings for garnishing
Non-fat whipped cream (optional)
- Chill two, empty 12-ounce glasses in the freezer while preparing the shakes.
- Crack open a coconut; drain the coconut water and use a vegetable peeler to shave coconut meat. Place coconut shavings into an 8-inch saute pan and toast until shavings are golden. (If using packaged, dried coconut flakes, soak flakes in warm water until rehydrated. Place flakes on paper towels to drain before toasting.) Set toasted flakes aside.
- Pour soy milk into blender; add soy butter, vanilla extract and sugar and blend until smooth.
- Place two scoops each of ice cream into two 12-ounce glasses, and slowly add shake mixture from blender into each glass.
- Top shakes with coconut shavings and add whipped cream around the inside rim of each glass.