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Ingredients 1 large jar of medium or mild salsa 1 can of black soybeans 1 can of corn, drained (or approximately 1 can of frozen corn) 1 large can of chicken meat (approximately the size of 2 small cans of tuna) 2 cups shredded soy cheese Instructions Mix together and serve with tortilla chips.

Ingredients 2 tablespoons fresh lemon juice 1 tablespoon soybean oil 2 teaspoons minced fresh rosemary 2 teaspoons minced fresh sage ¼ teaspoon freshly ground pepper 2 garlic cloves, chopped 1 (15 ounce) can of tan soybeans, rinsed and drained 4 (6-inch) pitas, each cut into 6 wedges Instructions Combine all ingredients and process until smooth. Serve with pita wedges. Notes Yield: 8 servings

Ingredients 1 clove minced garlic 1 can black soybeans, rinsed and drained ½ cup tan soybeans, rinsed and drained 2 tablespoons soybean oil Yield: 1 ½ cups 1 teaspoon red wine vinegar 2 tablespoons chopped onion 3 tablespoons lemon juice pinch red pepper flakes ½ teaspoon ground cumin salt and pepper to taste Yields: 1 ½ cups Instructions Combine all ingredients in a food processor and pulse until mixture is smooth. Serving Suggestions Tortilla chips, pitas or crackers.

Ingredients 1 (15- to 16-ounce) can spicy hot chili beans, undrained 1 (15- to 16-ounce) can kidney beans, rinsed and drained 1 (15- to 16-ounce) can black beans, rinsed and drained 1 (15- to 16-ounce) can garbanzo beans, rinsed and drained 2 cups green sweet soybeans 1 (8-ounce) package barbecue-seasoned tofu, diced 1 (15.5-ounce) can diced tomatoes, undrained 2 tablespoons tomato paste 1/2 cup water (optional) 1 shallot, minced 3 tablespoons chili powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 1 teaspoon celery salt 1 teaspoon ground coriander 1 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/4 teaspoon cayenne or to taste 1 cup soy sour cream Cilantro sprigs Instructions In a large soup pot, stir together all ingredients except soy sour cream; cover. Bring to a simmer over medium-low heat. Cook, stirring occasionally, 20 minutes. Allow dip to cool.Puree to desired consistency using an immersion blender or transfer, in batches, to conventional blender. Stir in sour cream. Just before serving, garnish with cilantro. Notes Serves 32.Per serving (1/4 cup): 99 Calories; 7 g Protein; 13 g Carbohydrates; 4.5 g Fiber; 3 g Fat; 0.5 g Saturated Fat; 0 mg Cholesterol; 229 mg Sodium

The crunchy goodness of granola is combined with luscious chocolate for a great snack. Ingredients 3 cups fruit-and-nut granola½ cup soynuts ½ cup finely chopped dried apricots1 (12-oz.) package semisweet chocolate chips ¼ cup fat-free vanilla soy milk ¼ cup honey2 teaspoons pure vanilla extract Instructions Line an 8-inch square pan with foil and butter foil.Combine granola, soynuts and apricots in a medium heatproof bowl; set aside. Melt chocolate with soy milk, honey and vanilla in a small pan over low heat, stirring constantly. Pour chocolate mixture over granola mixture and stir until coated. Press into prepared pan. Refrigerate until firm.Cut into 2-inch squares. Store in refrigerator in an airtight container. Notes Makes 16 (2-inch) squares.1 square contains: Calcium 255; Protein 5g; Carbohydrates 34g; Fat 13g; Cholesterol 0mg; Sodium 6mg

Curry Dip Ingredients 8 ounces soy cream cheese 1 teaspoon curry powder 3/4 teaspoon curry powder Roasted Bell Pepper Dip Ingredients 4 ounces silken tofu 3/4 cup drained roasted red bell peppers (6 ounces) 1/2 cup tomato paste10 kalamata olives, pitted * 2 tablespoons vegetable oil 2 teaspoons lemon juice 1/4 teaspoon hot pepper sauce* optional - substitute chopped black olives for kalamata olives – blend in before serving1 (3.5-ounce) package roasted garlic & onions soy crisps Instructions In a small bowl, stir Curry Dip ingredients until blended. (This can also be done directly in the soy cream cheese container.)In a food processor or blender, puree Roasted Bell Pepper Dip ingredients until smooth.Serve both dips with soy crisps. Notes Serves 8. Per serving (11 crisps, 2 tablespoons Curry Dip, and 1/4 cup Roasted Bell Pepper Dip): 171 Calories; 7 g Protein; 14 g Carbohydrates; 2 g Fiber; 10 g Fat; 0.5 g Saturated fat; 0 mg Cholesterol; 650 mg Sodium

Ingredients 10 ounces (1 bag) frozen shelled edamame, cooked 2 cloves garlic, minced ½ cup canned tan soybeans, rinsed and drained 2 tablespoons soybean oil 2 teaspoons lemon juicesalt and pepper to taste Instructions Combine all ingredients in food processor, pulse until mixture is smooth. Serving suggestions On a turkey sandwich in place of mayonnaise On crackers as a dip Notes Yield: 1 ½ cups CALORIES 60; FAT 4g; PROTEIN 4g; CARBOHYDRATE 4g; FIBER 2g; CHOLESTEROL 0mg; SODIUM 20mg

Ingredients 1 cup edamame, cooked and peeled½ cup chickpeas, cooked 4 cloves garlic 3/4 cup olive oil Juice from 1 lemon Juice from 1 lime 2 sprigs cilantro, stems removed 4 sprigs parsley, stems removed Instructions Sauté 2 garlic cloves in 2 tablespoons olive oil, until they are golden brown and let it sit to cool. Mix all four garlic cloves, edamame and chickpeas in a blender. Slowly pour in the rest of the olive oil, and add parsley, cilantro, lemon juice and lime juice. Salt and pepper to taste. Top with a touch of soy sauce and olive oil. By Executive chef Johan Svensson, Riingo

Ingredients 6 (6-inch) pitas, split in half horizontally, cut into triangles1 tablespoon olive oil 1 garlic clove, minced ½ teaspoon kosher salt 1 ½ cups edamame 1 tablespoon extra-virgin olive oil, divided ½ teaspoon salt ½ teaspoon ground cumin 2 garlic cloves, peeled ½ cup parsley leaves 3 tablespoons tahini 3 tablespoons water 3 tablespoons fresh lemon juice1 teaspoon olive oil Instructions Preheat oven to 350 degrees. Arrange pita halves in a single layer on baking sheet. Add olive oil, garlic and salt, and toss well. Bake for 15 minutes or until crisp; cool completely on wire rack. Prepare edamame according to package instructions, omitting salt. Place 1 tablespoon oil, salt, cumin, and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped. Add edamame, parsley, tahini, water, and lemon juice; process 1 minutes or until smooth. Spoon hummus into serving bowl. Notes Yield: 8 servings CALORIES 220 (28% from fat); FAT 6.8g (sat 0.8g, mono 2.9g, poly 1.7g); PROTEIN 9.3g; CARBOHYDRATE 30g; FIBER 1.8g; CHOLESTEROL 0mg; IRON 2mg; SODIUM 417mg; CALCIUM 84mg;

Ingredients 1 ½ cups Edamame, shelled 2 ounces Feta cheese 2 Tablespoons Soynut Butter Juice of one lemon 1-2 cloves garlic 3 teaspoons cumin 4 Tablespooons soybean oil Salt and Pepper to taste Spiced Green olives Pita bread, cut into triangles and toasted Fresh Vegetables for dipping Instructions Cook edamame for approximately 4 minutes in microwave. In a food processor, add edamame and next 6 ingredients and blend well. Add salt and pepper to taste. Place mixture in serving dish. Place as many olives as desired on top of dip. Serve with pita and vegetables. Notes Serves 8-10.

Pecan Ingredients ½ cup chopped pecans 2 tablespoons butter, melted ½ teaspoon salt Dip Ingredients 1 8-ounce carton soy cream cheese, softened 2 tablespoons milk 2 ½ ounces dried beef, cut up ¼ cup chopped green pepper 1 small onion, grated ¼ teaspoon pepper ½ teaspoon garlic powder ¼ cup soy sour cream ¼ cup dairy sour cream Pecan Instructions Mix pecans with butter and salt Bake at 350° for 15 minutes. Set aside. Dip Instructions Thoroughly mix all ingredients, except sour cream. Fold in sour cream and pour into a baking dish. Sprinkle with nut mixture and bake for 20 minutes. Serve hot with crackers or party pumpernickel bread. Notes Yield: 9-inch quiche dish

A chewy confection with rich orange flavors, these can be kept in the refrigerator up to a week or frozen up to a month. Ingredients 1 cup golden raisins, chopped ½ cup graham-cracker crumbs ½ cup powdered sugar 1 tablespoon grated orange peel ¼ teaspoon orange extract About ¼ cup fat-free vanilla soy milk 1 cup shredded coconut Instructions Combine raisins, crumbs, powdered sugar and orange peel in a medium bowl. Stir in orange extract and enough soy milk to hold mixture together. Refrigerate until firm enough to shape into balls, about 30 minutes. Place coconut in a shallow bowl. Shape by tablespoonsfuls into balls. Roll balls in coconut, pressing in coconut.Store in refrigerator. Notes Makes about 30 balls.1 ball contains: Calcium 48; Protein 0g; Carbohydrate 9g; Fat 1g; Cholesterol 0g; Sodium 21mg;