Soybean cuisine

Vegetarian diets are gaining more and more followers, and although many question the nutritional value of a diet devoid of animal products, a large body of research points to several positive factors in replacing meat and dairy with legumes, vegetables, and grains, the main—and richest—ingredient of which is soy. With this in mind, Editora Nova Era brings to Brazil the book "Culinária da Soja" (Soybean Culinary), by Louise Hagler. Besides detailing the benefits of a diet based on these grains, it also presents delicious recipes that will lead to a healthier life. Many nutritionists recommend regular soy consumption to ensure a healthy lifestyle, and several studies prove its effectiveness in combating heart disease and even cancer. The number of restaurants offering vegetarian menus has grown significantly in recent years, and the dishes offered in these establishments stand out for their presentation and, above all, their flavor. Versatile, nutritious, and tasty, soy has a proven ability to improve the health of those who incorporate it into their diet. The benefits extend from the supply and digestion of proteins and minerals to cholesterol metabolism, even helping to combat heart and kidney problems. In Soybean Cooking, Louise Hagler offers dozens of recipes to help you lead a healthier life with a conscious diet. With nutritionists' explanations of this grain's nutritional value and its ability to combat various chronic diseases, such as heart problems, osteoporosis, and even cancer, the book serves as a guide for those who want to delve deeper into this subject. It also contains enriching information on soybean-based ingredients, such as tofu and tempeh. With recipes to suit all tastes, the book offers a wide variety of recipes, ranging from salads and sauces to soups, desserts, and drinks. The delights presented in this work will make your mealtimes the most anticipated moment of the day.