Soy-Rich Kids’ Snacks for the Busy

Back-to-School Season

Linda Funk

Executive Director

The Soyfoods Council

515.491.8636

lfunk@thesoyfoodscouncil.com
 

Ankeny, Iowa, September 15, 2021— Are you ready for snack season? Over 56 million students in the U.S. are heading back to their elementary or secondary schools, and just about all of them will be hungry after school.  The Soyfoods Council provides snack ideas with its free new digital cookbook, Easy Snackable Soy: Simple Snack Recipes Featuring High-Quality Plant Protein. You can download this 126-page illustrated recipe collection with more than 50 simple snacks featuring soyfoods such as edamame, soymilk and soynuts. Soy ingredients make sensible snack choices, offering complete protein with all of the essential amino acids in the proper amounts needed for healthy growth. Currently, 65% of Americans say they have switched from traditional snacks to high protein, low sugar alternatives in the last 12 months. For children, snacks may account for as much as 30% of their daily energy intake. 

Walking in the door: Who says you have to rush around making after-school snacks as soon as you get home from work? You can make Slow Cooker Bean Ranch Dip in the morning. Combine canned black soybeans, canned refried beans, soy sour cream, cheddar cheese, ranch dressing mix and salsa. Hungry kids can help themselves to dip and tortilla chips. Just so you know, this dip is party-worthy, too.  

If fruits and vegetables are your preference, try three-ingredient Spiced Fruit Dip made with firm silken tofu, brown sugar and cinnamon. Dip fresh berries, banana or melon slices for a satisfyingly sweet snack. Vegetable-friendly dips include Creamy Avocado and Silken Tofu Hummus, made in a blender. Combine canned garbanzo beans (chickpeas), a half carton of silken tofu, two ripe avocados, soybean oil, lime juice and tahini. The dip is seasoned with minced garlic and cumin. Serve with carrot, celery and bell pepper slices. 

Going out the door: Portable snacks can go wherever the kids go after school. Keep make-ahead snacks on hand, including Soynut Butter Pita Pockets with apple slices. Make Tempting Trail Mix with nuts, dried fruit, honey, chocolate chips and TVP (textured vegetable protein, also known as TSP or textured vegetable protein). You can also add a burst of protein to old favorites such as Rice Krispies Treats TM with a Soy Twist. Simply add TVP to the mix. 

For these and other kid-friendly snack recipes, visit the website at www.thesoyfoodscouncil.com and download a free copy of Easy Snackable Soy. The digital cookbook also includes an ingredient directory of the soyfoods that make it easy to create plant-powered snacks, plus sources for ordering soyfoods online for delivery right to your door. The website provides other resource information, including research about soyfoods and health.

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About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of soyfoods.  Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.

SoyNut Butter Pita Pocket Recipe

Yield: 1 pita half

 

½ whole wheat pita pocket

1 Tbsp SoyNut Butter

1 Tbsp apple butter

6 apple slices

 

  1. Spread SoyNut butter and apple butter on pita half.  Arrange apple inside pita.

 

CALORIES 231; FAT 6.5g;  PROTEIN 7g;  CARBOHYDRATE 38g; CHOLESTEROL 0mg

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Linda Funk

Executive Director

The Soyfoods Council

515.491.8636

lfunk@thesoyfoodscouncil.com
 

Ankeny, Iowa, August 4, 2021— Don’t you feel as if this is the height of snacking season? Active lifestyles really accelerate with the combination of summer vacation, road trips, outdoor activities and snacks for the millions of American kids who are already starting back to school. So here’s the good news: The Soyfoods Council shares easy-to-make snack ideas in a new free digital cookbook funded by The Soybean Checkoff.  Easy Snackable Soy: Simple Snack Recipes Featuring High-Quality Plant Protein is a timely recipe collection. Currently, 65% of Americans say they have switched from traditional snacks to high protein/low sugar alternatives in the last 12 months. Additionally, 28% of U.S. consumers now eat more protein from plant sources than they did pre-pandemic.

In the U.S. we’re serious about snacks, with 42% of consumers eating snacks three or more times a day. Snacks account for as much as one quarter of our daily energy intake; for children that number may rise to as much as 30%. For kid-friendly snack recipes, visit the website at www.thesoyfoodscouncil.com, click on the digital cookbook tab, download a copy of Easy Snackable Soy: Simple Snack Recipes Featuring High-Quality Plant Protein. Soyfoods such as edamame, soymilk and soynuts are sensible snack choices offering complete protein with all of the essential amino acids in the proper amounts needed for healthy growth.

The illustrated 126-page digital collection features approximately 50 family-friendly recipes. The 82-plus color photos provide guidelines for how the prepared snacks should look and give home cooks a snap course in soyfoods ingredients to keep on hand. Easy Snackable Soy includes an ingredient directory of the soyfoods that make it easy to create plant-powered snacks. Readers can also find sources for ordering soyfoods online for delivery right to their doors. 

Easy Snackable Soy provides ideas for Zippy Dips, Sweet Snacks, Party Bites and Packable Snacks.  The digital cookbook has been curated by authors Linda Funk, Executive Director of The Soyfoods Council, and food writer Gail Bellamy, former executive food and beverage editor of a national magazine for the restaurant industry. Designer Jana Strobel of JS Creative added touches that make this digital cookbook an easy-access, quick-read collection.

In addition to recipes, readers are given soy-specific tips. These include how to use miso (fermented soybean paste); hints for making sweet snacks with silken tofu, soy flour and textured soy protein (TSP/TVP); plus suggestions for making your own flavored soynuts and trail mix blends. The ingredient section includes a list with five reasons soyfoods are for snackers—including the fact that soyfoods are stars in the plant protein world. There’s also an informal quiz that makes predictions about your lifestyle, based on your snack choice when tight budgets, busy days, children’s nutrition and other concerns affect snack choices.

Check out sweet ideas like three-ingredient Chocolate Cardamom Tempeh made with lightly fried or air-fried tempeh (fermented soybean cake) triangles coated with microwave-melted chocolate flavored with a bit of ground cardamom. Get fresh dip ideas, too, like Cauliflower and Silken Tofu Dip made in a blender or food processor with tahini, lemon juice, garlic and a little soybean oil.  Packable snacks include Asian-Style ChexTM Party Mix with roasted edamame and a burst of flavor from Sriracha sauce and Five Spice Powder. The Party Bites section offers simple snacks for entertaining, like Slow Cooker Bean Ranch Dip made with canned black soybeans, canned refried beans, soy sour cream, cheddar cheese, ranch dressing mix and salsa.

Easy Snackable Soy also makes it easy to adapt your own favorite snack recipes to include soy protein. Visit www.thesoyfoodscouncil.com to download the free digital cookbook. You’ll also find Really Fast, Really Easy, Really Good, The Soyfoods Council’s first digital cookbook. The website provides other resource information and research about soyfoods and health as well.

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About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of soyfoods.  Iowa is the country’s number one grower of soybeans.

Free Digital Cookbook Easy Snackable Soy Offers Plant-Based Snack Ideas

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Chill Out with Soy-Based Ice Cream

       Ankeny, Iowa, July 21, 2021—Ice cream is a taste tradition that serves as both a comfort food and a splurge food. According to the International Dairy Foods Association, the average American eats an average of approximately 22 gallons of ice cream each year. With the rise of dairy alternatives, more consumers are exploring their options including soy-based dairy alternative ice creams.

            In fact, nondairy ice cream in the U.S. grew 20 percent in 2020, with customers choosing dairy alternatives for a variety of reasons ranging from health considerations to food allergies or a desire for variety. With milk being the top food allergy out of the more than 160 foods that can cause allergic reactions, soy products are a viable dairy alternative. According to the 2020-2025 Dietary Guidelines for Americans, fortified soy beverages and soy yogurt are the only plant-based milk alternatives considered to be a dairy equivalent.

            Check out the ice cream section of your local supermarket for ice creams featuring dairy alternatives made with soymilk. Among the choices are Tofutti, So Delicious, and Soy Creamy Cherry Chocolate Chip from Trader Joe’s.  Meanwhile, chill out with one of the following recipes from The Soyfoods Council, featuring tofu, soy yogurt, soymilk and soy creamer.

            The Soyfoods Council offers a variety of cool recipes for hot weather. Raspberry Frozen Soy Yogurt is made in a food processor, using equal amounts of plain soy yogurt and frozen raspberries, sweetened with granulated sugar and flavored with a splash of vanilla extract. If desired, add mini dark chocolate chips before placing the mixture in the freezer.

            If you have an ice cream maker, try Chocolate Tofu Ice Cream.  The recipe adds soy protein to your splurge occasion with the addition of chocolate soymilk and soft silken tofu. The only other ingredients you’ll need are chocolate syrup, an envelope of unflavored gelatin, sugar and vanilla extract.

            Frozen custard may remind you of your childhood, but The Soyfoods Council provides spin on that classic with its recipe for Soy Pumpkin Custard. The difference between ice cream and frozen custard is that the latter contains ¼ percent egg yolk solids. You can make a batch of Soy Pumpkin Custard in an ice cream maker. The combination of pumpkin, egg yolks, and soy creamer is flavored with sugar, cinnamon, nutmeg and vanilla.

            It’s easy to develop your own ice cream specialties by adding in other ingredients such as crushed cookies, chopped chocolate mints, mandarin oranges, peaches or strawberries. The Soyfoods Council offers a recipe for Cookies and Cream Ice Cream that starts with a base of silken firm tofu, half-and-half, sugar, vanilla and frozen whipped topping. Crushed cookies are the highlight of this treat.

            For more recipes from The Soyfoods Council, visit www.thesoyfoodscouncil.com. You’ll In addition to offering more recipes on its website, The Soyfoods Council provides cooking tips, research updates on soyfoods and health, and resource information about ways to incorporate more plant protein into your diet.

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            About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of soyfoods.  Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.

 

 

Cookies and Cream Ice Cream

This recipe is adapted from Cooking Light magazine. It’s as easy to make as it is good to eat. Be sure to use the silken vacuum packed tofu.

Ingredients 1 (12.3-ounce) package silken firm tofu

½ cup sugar

½ cup half-and-half

1 teaspoon vanilla extract

¼ teaspoon salt

2 cups frozen whipped topping

10 Oreo cookies

Instructions Combine the first 5 ingredients in a food processor or blender; process until smooth.

Place tofu mixture in a large bowl.

Fold in whipped topping. Pour mixture into the freezer can of an ice cream freezer; freeze according to manufacturers instructions.

Stir in crushed cookies during last 5minutes of freezing.


 

Yield: 8
Optional: 1/4 cup soy milk or dark chocolate 
Raspberry Frozen Soy Yogurt

Ingredients:

2 cups of plain soy yogurt 

2 cups of raspberries, frozen

1/2 cup granulated sugar

1/2 teaspoon vanilla

Optional: 1/4 cup soy milk or dark chocolate 

Instructions:

Put the first four ingredients into a food processor and process until smooth

Strain the mixture to remove raspberry seeds

Mix in chocolate if desired

Place into a stainless steel bowl and place in the freezer. Remove every 30 minutes and stir.

Repeat this until the mixture is completely frozen.

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Fire Up the Grill With These Burger-Enhancing Tips 

Ankeny, Iowa, May 14, 2021—Americans eat more than 50 billion burgers each year, with grilled burgers being a summertime staple at picnics, parties and backyard barbecues. The Soyfoods Council reminds burger fans everywhere that Textured Vegetable Protein (TVP) granules can enhance the burgers you grill this season with high-quality plant protein. The shelf-stable plant protein  (also known as Textured Soy Protein or TSP) is a fiber-rich, zero-fat food. TVP has a naturally mild flavor that takes on the flavor of ingredients it is mixed with, such as ground beef, turkey or plant protein ground beef alternatives. 

TVP typically supplies approximately 8.75 grams of high-quality plant protein per ¼ cup serving. In addition, other soyfoods such as miso and silken tofu can help you create memorable meals when grilling.

• Create your own burger blends using TVP. Do-it-yourself protein blends add plant-based protein and can help stretch your food budget. To make ground beef or turkey burger blends, use equal amounts of meat and TVP. You can also stretch plant-based burgers. For example, mix a package of two quarter-pound plant-based patties with ½ cup TVP, one egg, onion powder and garlic powder and 2 Tablespoons soybean oil.  Chill the blend in the refrigerator for at least 20 minutes before forming into patties.

•  Flavor your foods with miso.  Add umami (savory taste) to your burgers and sides by adding  miso paste—white, yellow or red. This traditional Japanese ingredient is soybean paste fermented with rice, barley or other grains and adds approximately two grams of protein per 2 Tablespoon to your recipes. Miso is widely available in the refrigerated section at many supermarkets. 

For meaty mixes and burgers, discover how miso creates great accompaniments.  For Mushrooms and Miso Burger Topping, sauté chopped mushrooms of choice with chopped onion in a bit of soybean oil. At the end of cooking, stir in one or two teaspoons of white or red miso. White miso offers a milder flavor, while red miso complements robust meats. Create Miso Mayonnaise for a condiment by adding 2 Tablespoons of white miso to one cup of mayonnaise. Serve grilled corn on the cob with White Miso Butter. Simply stir white miso paste into softened butter. Add fresh herbs such as basil or parsley if desired.

• Update burger side dishes with soyfoods. Tweak baked beans by making Calico Beans that combine a can of baked beans, a can of black soybeans and a package of frozen shelled edamame. Bake with maple syrup or barbecue sauce; add bacon or turkey bacon, if desired.  Miso Meets Zaatar Potato Salad is a another contemporary side dish, made with cubed redskin potatoes in a dressing featuring rice vinegar, soybean oil, white miso, zaatar seasoning, fresh parsley, minced shallots, a teaspoon of honey and ½ tsp. toasted sesame oil. Alternately, for a closer-to-classic Tofu Potato Salad, stir soft silken tofu into mayonnaise.

If you’re looking for ways to incorporate more soyfoods and  high-quality plant protein into your diet, The Soyfoods Council  can help with its new digital cookbook, Really Fast, Really Easy, Really Good: Plant-based recipes made with shelf-stable soyfoods. Visit The Soyfoods Council website to download your free copy:  https://www.thesoyfoodscouncil.com/cook-book

The Soyfoods Council website also provides more recipes, tips for cooking with soyfoods, research updates on soyfoods and health, and resource information about ways to incorporate more plant protein into your diet.

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About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of soyfoods.  Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.

Calico Beans Recipes

1 (16-oz.) can baked beans

2 (15-oz.) can black soybeans, rinsed and drained

  1 (12-oz.) package frozen shelled edamame  

1 cup maple syrup or barbecue sauce

1/4 cup cooked pork or turkey bacon, broken into small pieces 

 

Combine baked beans, black soybeans, edamame, syrup or barbecue sauce and turkey bacon pieces in 4- to 5 1/2-quart slow cooker. Cover and cook on LOW 6 to 8 hours (HIGH 3 to 4 hours). If necessary, stir in 1/2 cup water to desired consistency.

IF doing in oven, combine ingredients and put into oven safe pan in at 250 F.

Stir every 20 minutes and continue to cook until heated though and ingredients are blended well.

Silky Lemon Tofu Pudding

1-10 ounce jar Lemon curd

1-12 ounce silken firm tofu box

Garnish with raspberries (or fruit of choice) 

 

In a blender, add lemon curd and tofu. Blend until smooth.

When ready to serve-

Add lemon mixture to individual graham cracker crust shells

Or

Layer in parfait glass with whipping cream or soy whip

Garnish with raspberries or fruit of choice and small mint leaf.

 

Yield: 8-10 servings

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If You’re Confused About Endocrine Disruptors, Here’s Why Soy Isn’t One

Media Contact: 

Linda Funk

Executive Director

The Soyfoods Council

515.491.8636

lfunk@thesoyfoodscouncil.com
 

Ankeny, Iowa, April 21, 2021—Although soyfoods have been an important part of traditional Asian diets for centuries,  many U.S. consumers have misconceptions about them. Most notable is the myth that soyfoods are endocrine disruptors—a term that refers to natural or man-made chemicals that may interfere with or mimic the body’s hormones. However, according to a comprehensive technical review authored by an international team of experts, overwhelming evidence shows that this is not the case. This technical review, which was recently published in the journal Critical Reviews in Food Science and Nutrition, examined hundreds of human studies.

Concerns about the safety of soyfoods have arisen in part because soy is a uniquely rich source of isoflavones, naturally occurring plant compounds classified as phytoestrogens or plant estrogens. Speculation arose that these phytoestrogens could function as endocrine disruptors. Among the numerous adverse effects that have been linked with endocrine disruptors are an increased risk for infertility, hormone sensitive cancers and thyroid disruption. 

In most instances, endocrine disruptors have earned that classification based on the results of animal research, as conducting human research is not feasible. However, as was laid out in the above-referenced review, soy has been the subject of hundreds of clinical studies that attest to the safety of consuming soyfoods. Health agencies around the world have reached this conclusion. For example, in 2017, after extensively reviewing the scientific literature, the U.S. Food and Drug Association (FDA) rejected all safety concerns about soyfoods. Similarly, the European Food Safety Authority (EFSA) and the Permanent Senate Commission on Food Safety of the German Research Foundation (SKLM) concluded that the isoflavones in soybeans don’t adversely affect the three organs they evaluated, the breast, thyroid and endometrium.

Breast cancer and soy: The position of the American Cancer Society, the American Institute for Cancer Research, the Canadian Cancer Society and the World Cancer Research Fund International is that breast cancer patients can safely consume soyfoods. Population studies actually show that consuming soy after a diagnosis of breast cancer reduces recurrence and improves survival.

  Male feminization: The estrogen-like effects of soybean isoflavones have led to concerns that soy feminizes men. However, a statistical analysis of clinical studies involving nearly 2,000 men, found that even large amounts of soy have no effect on testosterone or estrogen levels in men. And, as was evaluated in the technical review, studies show soy has no effect on sperm or semen metrics.

Thyroid function and soy: A  2019 statistical analysis of clinical studies found that soy has no effect on the two main thyroid hormones, thyroxine (T4)  and triiodothyronine (T3). In 2015, the EFSA concluded that isoflavones don’t affect the thyroid in pre- or postmenopausal women (men were not evaluated).  A similar conclusion was reached by the SKLM three years later.

The technical review focused entirely on safety concerns, research published over the past 30 years attests to the nutritional and health attributes of soyfoods. Soyfoods provide high-quality protein and healthy fat and have been linked with reduced risks of several chronic diseases including breast cancer, heart disease and osteoporosis.

If you’re looking for ways to incorporate more soyfoods and  high-quality plant protein into your diet, The Soyfoods Council  can help. Its new digital cookbook, Really Fast, Really Easy, Really Good: Plant-based recipes made with shelf-stable soyfoods contains ideas such as Party Time Roasted Black Soybeans, Pasta Primavera with Edamame, Silky Lemon Tofu Pudding and  Pomegranate-Cherry Vanilla Soy Smoothies. Visit The Soyfoods Council website to download your free copy:  https://www.thesoyfoodscouncil.com/cook-book

The Soyfoods Council website also provides cooking tips, research updates on soyfoods and health, and resource information about ways to incorporate more plant protein into your diet.

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About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of soyfoods.  Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.

Kathy Gunst, Food Journalist and Chef of NPR’s “Here and Now,” Shares a Spicy Miso Caramel Sauce Recipe

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Kathy Gunst, Food Journalist and Resident Chef of NPR’s “Here and Now,” Shares a Spicy Miso Caramel Sauce Recipe

 

 

            Ankeny, Iowa, November 24, 2020—If you’ve been looking for homemade holiday food gift ideas this year, look no further. Food journalist Kathy Gunst, Resident Chef of NPR’s Here and Now, shares her homemade recipe for a specialty caramel sauce, and you’ll note that miso makes it merrier. “I give a lot of food gifts,” she says, “I love spending time in the kitchen thinking about food gifts for people.” Examples of past gifts she’s given include simple salad dressings, jellies, chutneys and tomato sauces made with ingredients from her garden. This year, Gunst will be giving jars of Miso Caramel Sauce. Even better, she is sharing a spicy variation of her recipe with The Soyfoods Council. Miso is soybean paste fermented with rice, barley or other grains. It comes in white, yellow or red varieties and adds a blast of flavor, along with approximately 2 grams of protein, to sweet and savory recipes.           

            “In a given year, I develop hundreds of recipes between my radio work, newspapers and magazines and cookbooks. When I developed Miso Caramel Sauce, I said ‘Okay, this is my favorite of the year.’ Then I started experimenting with different flavors,” Gunst says.

            She recommends presenting the gift in a Mason-style jar, tied with a piece of ribbon or raffia. She usually prints out the recipe and pastes it onto a card with a hole punched in it so that it can be tied to the jar.  Miso Caramel Sauce, she says, is a simple recipe to make, and will keep for at least a week in the refrigerator. “When you provide the recipe,  you are giving something concrete as well as a gift that keeps on giving—saying ‘If you like this, you can make it yourself.’”

            Gunst says there is no end to the flavor variations you can add to Miso Caramel Sauce.

To create Spicy Miso Caramel Sauce, she adds a chile pepper in a piece of cheesecloth tied with kitchen string.  You can also make the sauce using fresh ginger or a cinnamon stick.  For Ginger Miso Caramel Sauce, for example, tie a one-inch piece of peeled fresh ginger in cheesecloth and let it simmer in the pan along with the caramel ingredients. After cooking, remove the ginger.

            Gunst explains that she adds the miso to her  recipe at the end of cooking. Miso  adds to caramel what it always adds to foods—umami or meaty depth of flavor. “Miso’s earthiness is unexpected in caramel sauce, but not weird at all. It is a seamless fusion that just ups all the other flavors without lessening the sweetness. Miso balances the caramel sauce with its savory flavor. With Spicy Miso Caramel Sauce, you have the flavors of sweet, savory, umami and chile pepper heat. ”

            When Gunst first started experimenting with the role that miso plays in sweet foods, she added a teaspoon of very light miso paste to the filling for an apple and pear pie. “That pie was incredible,” she says. She keeps four or five different miso types in her refrigerator. “When  I don’t want a dish to be overwhelmed by miso, I go with lighter or white miso, such as in salad dressings. I use darker  or red miso —it is more aged—when I am making heartier dishes where there is nothing delicate.”

            Spicy Miso Caramel Sauce is simple to make. Kathy Gunst starts with her basic caramel recipe and adds the flavor of chile pepper. For this recipe, you will need cheesecloth; look for cheesecloth made for cooking at your local supermarket, Target, Walmart or online at Amazon.

            Here’s how to make one cup of Spicy Miso Caramel Sauce:

            ¾ cup heavy cream

            3 tablespoons unsalted butter

            ¾ cup white sugar

            2 tablespoons water

            1 chile pepper tied in a piece of cheesecloth

            2 tablespoons of white or light miso paste

            ¼ teaspoon of vanilla extract

 

            In a medium saucepan, heat cream and butter over moderate heat until just bubbling.

            In another medium saucepan mix sugar and water with a soft spatula. Place over medium heat and cook without stirring for 5 minutes. Swirl the pan from side to side occasionally to keep caramel moving and prevent clumping up. Once the mixture turns amber color, remove it from the heat.

Carefully add warm butter and cream mixture. It will bubble up: No fear. Whisk cream into the sugar caramel over a low heat; whisk until smooth. The heat will lift up any caramel sticking to the  bottom or sides of the pan. Whisk miso and vanilla into the caramel until smooth and cook for a minute or two to make sure sauce is smooth and warmed through. Serve warm, at room temperature, or chilled.

            “I like giving food gifts every year, but this year even more so. As we go into winter lockdown and the pandemic numbers rise even higher, the idea of comfort food takes on a whole new meaning,” Gunst says. “We are almost at the one-year mark of the pandemic and it is really hard on so many levels spending this much time at home, in quarantine. We need to give ourselves a break. These are unprecedented times, so if you feel like eating miso caramel on toast for breakfast, don't judge yourself and just enjoy.”

            She suggests various other ways of enjoying Spicy Miso Caramel Sauce: Drizzle the sauce over apple or pear slices, enjoy it on pancakes and French toast, or serve it as an accompaniment to pumpkin pie or a topping for vanilla ice cream. Try adding a bit of it to roasted butternut squash or sweet potatoes.

            In addition to creating memorable recipes, Kathy Gunst is a James Beard Award-winning magazine and newspaper food journalist, and the author of 16 cookbooks.  The latest one is Rage Baking: The Transformative Power of Flour, Fury and Women’s Voices (Tiller Press/ Simon and Schuster, 2020) by Katherine Alford and Kathy Gunst.

            The Soyfoods Council website offers other soyfoods ideas that make great holiday gifts. You can also download a free copy of the digital cookbook, Really Fast, Really Easy, Really Good with gift- worthy recipes such as Honeyed Soynuts, D.I.Y. Granola and Wonderful Sour Cream Cookies.  Visit www.thesoyfoodscouncil.com to access the cookbook collection of recipes.  The Soyfoods Council website also offers resource information and research about soyfoods and health

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About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of soyfoods.  Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.

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