Like that night a few weeks ago, when I was still awake a few hours after going to bed, pondering the following deep philosophical question:
How did soy get to be The Bean? Why is it the foodstuff that replaces everything?
You think of any foodstuff you want to replace, and someone is probably using soy to replace that. We probably have soy in more foodstuffs now than any other ingredient. Why? What's so special about soy?
Can you make milk out of other beans? If you can, then why don't you? Like butter beans. Butter beans sound like they'd be a perfectly legitimate fake-milk ingredient. You could make butter out of butter beans, I warrant, and people would probably think "Oh, okay" because the word "butter" is legitimately involved...Actually, I've just looked it up, and butter beans are in the Phaseolus genus while soybeans are in the Glycine genus, so maybe they don't have the same properties.
But still, the question remains: How did soy become The Bean, and why don't we use other beans in a similar fashion?
I'm telling you, this stuff is deep.
