It’s Soy-Cheesy this Riced Broccoli

Many Chinese believe the legend that a prince from Han dynasty invented soy cheese about two thousand years ago. However, the first written mention of fermented soy cheese appeared about 900AD. The story explains that the Chinese began making soy cheese in the eighth or ninth century by adapting the already established cheese-making tradition of the northern nomad tribes and switching to soybeans. Soy milk is obtained by boiling grinded soybeans and subsequently filtering out the solid residues. Being a stable emulsion of oil, water and protein, this white liquid can be curdled by adding acid or a special enzyme like common cow milk. For centuries, before the era of fridges and food preservatives, soy cheese was produced only as much as could be consumed in a day. Today we propose you follow this ancient tradition with our vegetarian-friendly Soy-Cheesy riced Broccoli recipe. The fresh soy cheese is an excellent alternative to cow curd due to high nutrient digestibility and zero cholesterol level. It promotes a healthy heart, helps to maintain low blood pressure and is especially useful for people when they have a food allergy to common milk. Finely pulsed broccoli florets are a valuable source of vitamins like A, K and folic acid. It is high in dietary fibres, playing an important role in relieving the food passage and maintaining the right balance of the gut microbiota. Walnuts are well-known for their high content of omega-3 fatty acids which are essential for both brain and blood health, and they also possess strong anti-inflammatory properties. So keeping all of these benefits in mind, your body will be soy happy if you make it!