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This recipe comes from Wildwood Natural Foods company via the Soy Sisters. What a great way to eat vegetables! Ingredients ½ pound water packed soft tofu 1 (11.3g) package Ranch salad dressing dry mix 1 finely chopped green pepper 4 tablespoons finely chopped green onions Instructions Combine dressing mix with tofu in food processor. Blend on high for one minute or until very smooth. Remove mixture from food processor. Add finely chopped pepper and onions to tofu mixture.Chill and serve Notes Yield: 8 servings Calories: 37; Total fat: 3.5g; Cholesterol: 0 mg; Sodium: 9.51 mg; Carbohydrate: 1.16 g;Soy Protein: 3.1g

This recipe comes from Wildwood Natural Foods company via the Soy Sisters. What a great way for kids to eat Jell-O. Ingredients 1 small package sugar free Jell-O 1/3 pound water packed soft tofu Instructions Prepare Jell-O according to package directions except reduce the cold water by half. Let Jell-O set until firm.Press tofu, then crumble into food processor.Blend until smooth, add Jell-O and blend until incorporated. Chill until set.Top with whipped cream if desired. Notes Yield: 4 servings Calories: 53; Total fat: 0.5g; Cholesterol: 0 mg; Sodium: 47 mg; Carbohydrate: 0.5 g; Fiber: 0.5g; Total Protein: 5g; Soy Protein: 2.5g

Ingredients 2 (15-ounce) cans garbanzo beans, including liquid 3 cloves garlic 8 ounces silken soft tofu 1/4 cup plus 1 tablespoon tahini (sesame seed paste) 1/4 cup fresh lemon juice 3 tablespoons water Instructions Drain garbanzo beans, reserving ¼ c liquid; set aside. In a food processor or blender, process garlic until minced. Add garbanzo beans, reserved liquid and remaining ingredients; process 3 minutes or until smooth. Serve with pita bread and raw vegetables. Notes Yield: 4 cups. Calories 82 (38% from fat); Fat 3.5g (sat 0.3g, mono 1.0g, poly 1.2g); Protein 3.9g; Carbohydrate 9.4g; FIBER 2.3g; Cholesterol 0mg; Iron 1mg; Sodium 162mg; Calcium 29mg

Ingredients 1¼ cups soft tofu 2 tablespoons brown sugar ½ teaspoon cinnamon Instructions Blend all ingredients in a blender until well blended and smooth. Cover and chill at least 2 hours. Serve with a variety of fresh fruits. Notes Yield: 1 cup.

Ingredients 8 ounces soft tofu1 package (8 oz.) cream cheese, softened 1 package (1 oz.) ranch seasoning dressing mix 1/3 cup chopped, drained, marinated sun dried tomatoes1 teaspoon dried minced onion 1/4 teaspoon garlic powder Vegetable dippers or crackers Instructions Blend or process tofu until smooth. In a medium bowl combine blended tofu, softened cream cheese, and seasoning mix until smooth. Stir in chopped tomatoes, dried onion, and garlic powder. Cover and chill 1 hour. Serve with vegetable dippers or crackers. Notes Makes 2 cups dip.

Ingredients 10 large banana peppers, chopped1 med. orange, chopped 4 c. whole black raspberries 1/2 c. water1 t. lemon juice 6 1/2 c. sugar1 pkg. Powdered Surejell Instructions Place fruit, peppers, orange, lemon juice and water in kettle. Bring to boil and add Surejell. Boil mixture for one minute. Ladle into prepared jars. Cover with two part lids. Place jars into canner and cover with water. Bring to gentle boil and boil for 10 minutes.Cool and enjoy! Notes Use in Soy Peppered Cheese Tarts recipe (above) or as topping for cream cheese.

Ingredients 4 ounces ⅓ fat cream cheese ½ cup soft silken tofu1 (7 ounce) container marshmallow crème Zest of one lemon Instructions Blend cream cheese with tofu until incorporated. Add the marshmallow crème and lemon zest to the cream cheese tofu mixture and blend until the mixture is smooth and homogenous. Notes 12 servings

Ingredients 1 1/3 cups drained, chopped canned artichoke hearts (or one 13.75oz can) ½ cup chopped jarred roasted red pepper ¾ cup soft silken tofu ¼ cup mayonnaise 1 cup shredded parmesan cheese 1 cup shredded Italian blend cheese 1 tablespoon + 1 teaspoon minced garlic Instructions Preheat oven to 375°F. Chop the artichoke hearts and roasted red peppers and place in a medium sized mixing bowl. Measure out tofu, mayonnaise, parmesan cheese, Italian blend cheese, and garlic, place in the mixing bowl with the artichoke hearts and roasted red pepper, and stir until incorporated. Transfer artichoke mixture into an ungreased 8 by 8 baking dish, place in oven, and bake for approximately forty minutes or until brown and bubbly. Notes Ten servings (¼ cup each)

Ingredients 1 -15 ounce can black soybeans, drained and rinsed1 small tomato, diced 1/4 small yellow onion, minced 2 large cloves garlic, minced1 tablespoon cilantro, chopped 1 1/2 jalapeños, minced 1 1/2 limes1 teaspoon smoked tomato powder Salt to taste Blue chips or crackers Instructions In a medium bowl, add black soybeans, tomato, onion, garlic, cilantro and jalapenos, mix. Juice limes, add to soybean mixture. Add tomato powder and salt to taste. Mix gently and let set for two hours before serving. Serve with chips or crackers. Notes Yield: Approximately 2 cups By Chef David Garcia, Dubuque Golf and Country Club, Iowa

Ingredients 3/4 cup orange juice 2 teaspoons red wine vinegar 2 teaspoons sugar 1 cup shelled edamame, cooked according to package directions 1 cup mango, peeled, seeded, small dice 1/2 cup green onion, finely diced 1/4 cup red bell pepper, finely diced 1 teaspoon Vegetable Oil Salt & pepper to taste Instructions In a small sauce pan, add orange juice, red wine vinegar, and sugar. Bring to a boil, turn down to a simmer. Simmer until mixture is reduced by half. Cool. In a large bowl, add remaining ingredients and mix well. Season with salt and pepper. Add orange juice reduction, mix. Refrigerate for 2-3 hours to allow flavors to develop. Use as an accompaniment to eggroll. Notes Yield: 4-6 servings

Ingredients 1 cup TSP 1 cup boiling water ½ cup onion, diced1 teaspoon ground cumin ½ teaspoon ground chipotle pepper2 cloves garlic ¼ cup ketchup ¼ cup water or vegetable broth ¼ teaspoon salt ¼ teaspoon ground black pepper 2 cup romaine lettuce, shredded 4 (8-inch) soft whole wheat flour tortilla Instructions Preheat the oven to 400°F. Cut each tortilla into 8 wedges. Spray a baking sheet with nonstick cooking spray and layout the tortilla wedges so that they do not overlap. Bake the tortillas for 10 minutes or until the tortillas are crisp. Rehydrate the TSP by adding hot water and mixing until all the TSP has absorbed some liquid.Spray a medium nonstick skillet with cooking spray. Over medium high, cook onion and sauté until tender, about three minutes. Add in spices and garlic, cook for 30 seconds and then stir in TSP. Add ketchup and combine thoroughly with the mixture. Add the water and allow to simmer for a few minutes. Season the filling with salt and pepper. Spoon some of the filling onto each tortilla wedge and top with lettuce and peach salsa. Notes Serves 8 as an Appetizer or 4 as a Main Dish. If serving as a meal, simplify and skip the cutting of the tortilla into wedge. Bake the full tortilla the same way. Yield: 32 tostada bites. Calories: 150, Total Fat: 1.5g, Saturated Fat: 0.5g, Cholesterol: 0mg, Sodium: 350mg, Carbohydrates: 27 g, Dietary Fiber: 5g, Sugar: 11g, Protein: 9g Excellent source of Vitamin A.

Ingredients PEACH SALSA1 (15-ounce) can peaches in lite syrup, drained and chopped1 jalapeno pepper, diced½ a small red onion, diced2 tablespoons lime juice Instructions Prepare the peach salsa by combining all ingredients.Mix thoroughly and set aside in the refrigerator.