• Soyfoodscouncil

Stock Your Holiday Pantry With These Five Versatile, Shelf-Stable Soyfoods

Updated: Nov 5


Media Contact: Linda Funk, Executive Director of The Soyfoods Council, phone: 515.491.8636 email: lfunk@thesoyfoodscouncil.com


Ankeny, Iowa, November 1, 2022—Soyfoods make it easier to stick to your budget and your healthful diet during the holiday season. That’s why it makes sense to stock up on a few versatile soy ingredients that can take you through the busiest time of the year. The Soyfoods Council offers tips for simplifying your seasonal menus by cross utilizing soy ingredients. Soyfoods have the added advantage of providing health benefits that make you feel good about the food you serve to family and friends. Soybeans are higher in protein than other beans (~35% vs. ~27%), and soy protein is a complete plant protein containing all the essential amino acids in amounts needed by the body.


Sustainably grown soyfoods create protein-rich ingredients that provide from 8 to 15 grams of high-quality protein per serving. This holiday season, add soyfoods to your go-to ingredients list. Soymilk, tofu, canned black soybeans, soynuts and textured soy protein (TSP)— also known as TVP or textured vegetable protein— are all shelf-stable and ready to incorporate into your recipes.


• Soymilk: Keep as many Tetra Pak cartons of soymilk on hand as you want. They don’t take up

valuable refrigerator space. Compared to other plant-based milks, soymilk typically has more

protein—approximately 7 grams per one-cup serving. In fact, fortified soy beverages are the only nondairy milk included among the dairy group in the 2020-2025 Dietary Guidelines for Americans.


Soymilk is similar in nutrient composition and is used in similar ways. Soymilk also is an excellent nondairy choice for baking purposes because of its high protein content. Protein is necessary to produce the expected texture, volume and moisture levels in the finished product. This is important to remember if you’re substituting plant milk for traditional dairy in traditional recipes.


For an easy holiday beverage made with soymilk, skip the cocoa powder, cocoa mix, melted chocolate or chocolate syrup. Simply heat a cup of chocolate soymilk, add a few mini marshmallows and you’re good to go. For special occasions, consider Make-Your-Own Soy Irish Cream Liqueur or Soymilk Eggnog. For the eggnog, combine unsweetened soymilk, soy-based creamer, pasteurized liquid eggs, sugar and vanilla extract in a blender. Flavor with nutmeg and cinnamon and garnish with a cinnamon stick. You’ll find the complete recipes for these drinks in the digital cookbook Really Fast, Really Easy, Really Good on The Soyfoods Council website at www.thesoyfoodscouncil.com.


• Silken tofu: Shelf-stable silken tofu not only provides approximately 8.5 grams of cholesterol-free, high-quality plant protein per serving, it also adds a rich, creamy texture to dip, soup and dessert recipes. Use it to create party fare like Sundried Tomato Tofu Dip made with cream cheese and Ranch Dressing mix, or in desserts like Elizabeth’s Chocolate Pudding Pies. The pies have a filling of silken tofu, cocoa powder, powdered sugar and vanilla.


Silken tofu also creates memorable side dishes like Mashed Potatoes —made with soymilk and soft silken tofu that replaces part of the butter in traditional recipes—and Chipotle Corn Casserole with Tofu and Soymilk. The casserole features silken tofu with canned cream-style corn, frozen sweet corn, corn muffin mix, and shredded cheddar. Find the complete recipe in the free digital cookbook Really Fast, Really Easy, Really Good.


• Soynuts: Flavored soynuts are an easy-to-make party snack that offers about 15 grams of protein per one-quarter cup serving. Honeyed Soynuts are made with 2 cups of soynuts, 2 Tablespoons of butter, ¼ cup honey, and 1 cup of turbinado sugar. Combine honey and butter in a saucepan and bring to a boil. Add soynuts. Reduce heat and simmer for 2 minutes. Spread mixture on a baking sheet to cool. Break clusters apart and sprinkle with turbinado sugar. Store in airtight container once cooled. For other recipes such as Sriracha, Caramel or Ranch Dressing Flavored Soynuts, visit The Soyfoods Council website and download the free digital cookbook Easy Snackable Soy.


• Canned black soybeans: Black soybeans can be added to casseroles, chili, salads and more. Dips are an ideal offering for holiday gatherings, and Black Soybean Salsa is one of the simplest dips to make. All it takes is a can of drained and rinsed black soybeans, a diced tomato, diced yellow onion, 2 cloves of minced garlic, a Tablespoon of chopped cilantro, 1½ diced jalapeños, the juice of 1½ limes and a teaspoon of smoked tomato powder. Add salt and pepper to taste, and serve with crackers or chips.


• TVP (textured vegetable protein): With its mild flavor and meaty texture when moistened, TVP granules are ideal for mixing with ground beef or turkey to make burgers, meatballs, meatloaf or meat sauces. TVP is an inexpensive, fiber-rich, zero fat food that offers approximately 11 to 13 grams of protein per ¼ cup serving. To feed a crowd for casual gatherings, try making Soybean Chili. It combines canned black soybeans, TVP and ground turkey, with onions, bell peppers and diced tomatoes. Seasonings include chili powder, oregano and garlic salt. Simmer the chili in tomato juice, top with shredded cheese, sour cream and chopped onion, and serve with cooked pasta.


After you’ve stocked your pantry with soyfoods for the holidays, visit The Soyfoods Council website for more seasonal recipe suggestions at www.thesoyfoodscouncil.com. You’ll also find updates on soyfoods and your health, and the free downloadable digital cookbooks, Easy Snackable Soy and Really Fast, Really Easy, Really Good.


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About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources.


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.

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