Variety gives soy distinct advantage

How do we love soy? Let's count the ways.
By ELLEN KANNER
KNIGHT RIDDER NEWSPAPERS
April is the cruelest month, T.S. Eliot tells us. Its also National Soyfoods Month. Coincidence? I think not. For although soy is Superman, a powerhouse of protein, fiber, amino acids and isoflavones, most people reject a jiggling block of tofu as boring Clark Kent.
It's not enough to battle heart disease, cancer and menopausal miseries. You have to be exciting, too. So along with mild-mannered tofu and soy milk and the more rad tempeh (nutty-grainy soy loaf), there's toy soy -- sassy, snackable options enticing you to get those daily 25 grams of soy the FDA recommends.
Soy ice cream is scary-sounding but totally snarfable, gelato-smooth but without dairy, cholesterol or gluten. Living Cultures Swiss chocolate (1 pint, $2.89 at natural foods stores) has half the calories of Haagen Dazs and such dark, chocolaty richness you'll forget its organic and good for you.
Give the a chance
Soybeans star in soy butter, and I.M. Healthy brand (15 ounces, $4.79) is naturally smooth, without icky hydrogenated oils. It's got less sugar -- and salt, fat and calories -- than commercial peanut butters, yet tastes downright decadent.
If you like 'em ground, you'll love 'em whole. Roasted soybeans like the ones from Wild Oats (13 ounces, $1.49) are as addictive as peanuts, higher in protein (11 grams vs. 7), lower in calories and with half the fat. Plus, they're munchy-crunchy good.
Vegan-chic edamame (steamed baby soy beans) are fava-like and lima-like but leave their fellow legumes in the shade. They're sweeter, firmer, lower in calories and carbs, higher in protein and personality. They're adorable popped from their fuzzy pods and into your mouth. Edamame also come shelled, fresh or frozen, in grocery and natural foods stores.
And now the other, other white meat, the perfect culinary blank canvas. Were talking tofu, and to celebrate National Soyfoods Month, PETA offers a 20 percent discount on Peter Golbitzs Tofu and Soyfoods Cookery (Book Pub, $12.95) at petaeats.com.
See? Soy isn't so bad, and maybe April isn't so cruel, after all.
XEllen Kanner is the Miami Herald's Edgy Veggie and writes about food for publications including Bon Appetit, House & amp; Garden, Palm Springs Life and Palm Beach Illustrated. She's also contributing editor to Pages magazine. Readers may write to her at The Miami Herald, One Herald Plaza, Miami, Fla. 33132.