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Operations Manager - Michelle Booth Executive Chef – Brandon Liss Aura Restaurant and Lounge Clive, Iowa For the beef 3 pound Petite Tender Shoulder Salt and black pepper Soybean oil Trim silver skin and most of fat from meat. Season aggressively with salt and pepper; let rest for fifteen minutes. Sear all sides in a hot pan with a tablespoon of oil. Brush with glaze (below) and finish in a 300* oven for about 15 minutes or desired temperature is reached. Rest before slicing. For the Glaze ½ cup white miso ½ cup cooking sherry ¼ cup Lola’s green jalapeno and serrano hot sauce 1/8 cup red wine vinegar 1 teaspoon Worcestershire sauce In a small saucepan, add ingredients; simmer; set aside. For Candied Jalapeno Garnish 1 oz granulated sugar 1 cup white wine vinegar 3 jalapenos, thinly sliced, seeds removed 1 cup water 1 cup granulated sugar In a small saucepan bring vinegar and first ounce of sugar to a simmer; cool. In a small glass bowl, add peppers; cover with vinegar solution, allow to pickle overnight. Combine water and 1 cup of sugar, bring to a simmer. Drain peppers and add to the syrup; simmer for 5 minutes. Remove peppers and place on parchment paper to cool. For the Frites 2 pounds extra firm water-packed tofu 1 cup Italian dressing (your preference) 1 tablespoon Lola’s classic hot sauce 2 cups rice flour seasoned with salt and pepper (AP flour works as well but won’t get as crispy) On a sheet pan, press tofu between 2 towels with a weight overnight to extract excess moisture. Cut into fries. In a medium bowl, gently toss tofu with dressing and hot sauce. Let sit until you are ready to fry. Gently toss tofu with flour to coat; in a fry pan add oil. Bring to 350 degrees until golden. Immediately Season with salt and pepper. For the Aioli 1 pound firm silken tofu 2 tablespoons roasted garlic, pureed 2 teaspoons Dijon mustard 1 tablespoon lemon juice 1 tablespoon honey 2 teaspoons Lola’s classic hot sauce 1 teaspoon salt ½ teaspoon black pepper In a blender, blend all aioli ingredients until smooth. Use to dip your frites in. Place meat on serving dish, garnish with candied peppers. Add tofu frites. Put aioli in dipping dish, add to serving dish. Approximately 12-16 servings

Spice Crusted Petite Chuck Steak Spicy Tofu-Sweet Potato Butter | Charred Asparagus Hatch Chile-Sweet Corn Mac & Cheese Chef Anthony Nace Des Moines Downtown Hilton Des Moines, IA Spice Crusted Petite Tender Shoulder Steak 1T white Sugar 1T brown Sugar 1T Kosher Salt 1T cracked black pepper 1T cracked Juniper berry 1 T cracked allspice 12 ounces Petit Tender Shoulder Mix spice rub and apply to the whole petite shoulder tender. Grill whole to desired doneness, let rest for 5 minutes. Thinly slice into thin medallions. Spicy Tofu-Sweet Potato Mixture 2 sweet potatoes, cleaned and peeled 1/2 cup firm silken tofu 6 oz softened butter Salt to taste Lola’s original hot In a small saucepan, simmer sweet potatoes in small amount of water until soft. In food processor, add sweet potatoes with cooking water, add tofu. When desired texture is reached add butter. Finish with salt and Lola’s hot sauce to taste. Hatch Chile-Sweet Corn Mac & Cheese ¼ cup 2% milk Cornstarch slurry 1 lb. American cheese Lola’s Hatch Chili and Sweet Corn Salsa 3 oz roasted sweet corn 1 cup shredded cheddar cheese 4 cups cooked pasta In a medium saucepan add milk bring milk to simmer. Thicken with cornstarch slurry. Slowly add American cheese, let it melt into sauce. Finish with salt and Salsa to taste. Add roasted sweet corn and cheddar cheese to pasta. Combine pasta mixture with sauce until blended. Asparagus, charred 2 T balsamic vinegar 2 T soybean oil ½ tablespoon minced garlic 1 bunch asparagus Mix oil, vinegar, and garlic. Pour over asparagus and mix. Let sit for 10 minutes. Char Broil on high heat for 4 minutes. Finish with salt and cracked black pepper to taste. To Plate- Place meat on 4 plates, Add dollop of sweet potatoes, about 1 cup mac and cheese and divided asparagus. Serve immediately.

COUNTRY CLUB MARKET CUSTOMIZED CATERING & CULINARY ARTS CLASSES PRIVATE CHEF & MARKET BAKERY & COOKBOOK AUTHOR Terrie Kohl Clive, IA 50325 4-6, 4 ounce ramekins 1 T powdered gelatin, or package 1 T sugar 1 c soy milk, room temperature 1- box 12.5 oz Mori-Nu soft silken tofu, drained ½ c honey Pinch of salt Zest of ½ orange Stir the powdered gelatin and sugar together. Place the soy milk in a small bowl and whisk in the sugar and gelatin, adding in a thin stream. Allow the gelatin to bloom for 5 minutes. In a blender, combine the tofu, honey, salt and orange zest. Blend on high until smooth. Add in the gelatin soy milk mixture and blend again until homogenous. Transfer the tofu mixture to a saucepan. Bring the tofu to a simmer while stirring constantly, but not to a boil, just until the mixture begins to bubble. Whisk once more and remove from the heat. Pour the tofu into 4 ounce ramekins lightly coated with cooking spray. Refrigerate for at least 2 hours or until set. Dark Chocolate Ganache 6 oz dark chocolate chips in a shallow bowl 4 oz heavy cream, heated just until wisps of steam Pour over chips and wait 2 minutes, whisk until smooth then pour over panna cottas Garnish each with an orange supreme Slice off top and bottom of and orange. Remove all pith/peel. Once all the pith is removed, you’ll be able to see the membranes between each orange wedge. Use a paring knife to slice along the inside of the membranes. This will produce supremes.

18 Oreos, crushed 3 tablespoons butter, melted 1-12.5 oz pkgs Nori-Mu Fortified Silken Tofu ½ cup creamy peanut butter ½ cup semi-sweet chocolate chips, melted 2 tablespoons soy milk In a medium bowl, combine crushed Oreos and melted butter. Transfer Oreo mixture to a 14x4-inch rectangular tart pan or a 9-inch round tart pan. Press into the bottom and halfway up the sides. Chill until ready to use. Meanwhile, in a blender combine tofu, peanut butter, melted chocolate, and milk. Blend for 4-5 minutes, or until smooth, scraping as needed. Spread the tofu mixture over the chilled crust; chill for at least 1 hour or up to 24 hours, covering if chilling more than 4 hours. Slice and serve. Garnish with an additional drizzle of melted chocolate, if desired. Yield: 8 servings *To make this gluten-free: use gluten-free oreos *To make this vegan: use vegan butter, vegan chocolate chips *To make this vegan AND gluten-free: make all changes as listed above

1 cup Coffee 2 tablespoons Caffè Amaro 8 to 20 Biscuits or Dried Bread depending on size 1 package-(12.5 oz) Soft Silken Tofu, drained and pressed 9 ounces Coconut Yogurt 2 teaspoon Vanilla Paste ½ cup Sugar 2 tablespoons Agar Powder Garnish with Cocoa powder and Fruit Prepare the coffee; combine with the Caffè Amaro or other coffee-flavored liqueur. Gently dip the biscuits into the coffee mixture and transfer to the individual glassware. Once the biscuits are divided, you may add a few extra drops of the coffee, if desired. In a blender, combine the drained tofu, coconut yogurt, vanilla paste, sugar and agar. Fully process divide amongst your glassware. Fully chill to set; approximately 2 – 3 hours. Once chilled, remove from and dust with cocoa powder and garnish with fresh or candied fruit. Yield: 4-6 servings

Crust 1½ cups of graham cracker crumbs. ¼ cup of melted butter 1/4 tsp cinnamon Cheesecake 1½ cups of softened raw cashews. 1 cup of silken tofu firm ½ cup of full-fat coconut milk. ½ cup of white sugar. 1 tablespoon of cornstarch. Zest of 2 lemons 2 tablespoons of fresh lemon juice. 2 teaspoons of apple cider vinegar. 1 teaspoon of vanilla extract. ¼ teaspoon of salt. Instructions: ​Preheat oven to 350 F. Cut a parchment paper to line the bottom of an nine-inch round baking pan. Mix the graham cracker crumbs with melted butter in a medium bowl. Pour the mixture in the prepared pan. Press it down firmly, and bake for eight minutes to make a graham cracker crust. Put cashews in a small saucepan and cover with water. Bring to a boil, and boil for 10 to 15 minutes until tender. Drain and rinse with cold water. Blend cashews with the remaining ingredients in a blender or food processor until mixture is completely smooth. Pour mixture over the top of the graham cracker crust. Return pan to the oven and bake for 35 to 40 minutes. Remove when edges look dry or even cracked, and the centre looks wet, not liquid. The cake will look puffy but it will fall as it cools. Let the cake rest at room temperature before cooling it in the fridge, uncovered, for about four hours or overnight. Caramel sauce Ingredients 3/4 cup brown sugar 1/2 cup Karo® Light OR Dark Corn Syrup 2 tablespoons butter OR margarine 1/2 cup whipping cream OR canned coconut milk 1/2 teaspoon sea salt fine grind 1 teaspoon pure vanilla extract Topping Sea salt flake 1 cup toasted cashew pieces Directions Combine brown sugar, corn syrup and butter in a 1-quart saucepan. Stirring frequently, bring to a full boil over medium heat and boil 1 minute. Remove from heat; immediately stir in cream, sea salt and vanilla. Serve warm over ice cream, fruit pies or cakes. Or use as a drizzle on brownies, cookies or other desserts. Refrigerate to store. Microwave 30 seconds and stir before serving. Bourbon: Add 1 tablespoon bourbon to brown sugar, corn syrup and butter mixture and follow recipe. Pour caramel sauce over cheesecake and top with sea salt and toasted cashews. This recipe can be made Vegan by substituting the following ingredients for originals in the same proportions. Butter/ use coconut oil Cream/ use coconut milk

Media Contact: Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request Ankeny, Iowa, January 10, 2022—This Valentine’s Day, enjoy foods you love and people you love while adding a boost of high-quality plant protein to the menu with soyfoods. The Soyfoods Council offers recipes pairing soy with meat for casual gatherings with friends and family, or cozy dinners for two. Silken tofu adds about 8.5 grams of cholesterol-free complete protein per serving. One cup of edamame supplies 18 grams of protein. Both are versatile ingredients with a fresh, neutral taste that marries well with meaty flavors. Creative twists like tofu tortillas and tofu gnocchi can easily be paired with a variety of meats. Silken tofu also makes creamy salad dressings. The fresh flavor of edamame is ideal for creating salads and side dishes such as the Heartland Harvest Salad that combines edamame, corn and red bell pepper with vinaigrette dressing. Iowa Chef David Perez’s Birria Beef Tacos with Fresh Tofu Tortillas and Tofu Avocado Crema can feed a crowd. It starts with tri-tip beef roast, braised with carrots, onions, celery and tomatoes, seasoned with poblano and Guajillo chiles and spices. Make Fresh Tofu Tortillas with a 12-ounce package of soft silken tofu, 2 cups of masa harina (corn flour), a pinch of kosher salt and 1 cup of water. Mix the dough and form it into 24 balls, flatten them into 5-inch tortillas and cook on a griddle or nonstick pan for about one minute on each side. Tofu Avocado Crema is made in a blender. Combine a package of soft silken tofu, an avocado, fresh cilantro, garlic, lime juice and jalapeño. Chef Perez serves the dish with pickled red onions. Seared Sirloin Steak with Tofu Gnocchi, Vegetables and Edamame is a dish created by Iowa Chef Scott Stroud. Tofu Gnocchi dough is made in a food processor with 1¼ pounds of drained firm silken tofu, ¼ lb. Parmesan cheese, 2 egg yolks, 1½ cups of flour and a pinch of salt. Shape small portions of the dough into long ropes and cut into ¾-inch pieces. Drop gnocchi into lightly salted boiling water and cook for 3 to 5 minutes, until it rises to the top. Before serving gnocchi, sauté them in a pan with melted butter and edamame, sliced apples and radishes, blanched brussels sprouts and bite-sized pieces of roasted butternut squash. Don’t forget dessert, either. Raspberry Frozen Soy Yogurt is a light, colorful way to end a Valentine’s Day meal. Make it in a blender with 2 cups of plain soy yogurt, 2 cups of frozen raspberries, ½ cup of granulated sugar and ½ teaspoon of vanilla. Freeze before serving. Visit The Soyfoods Council website at www.TheSoyfoodsCouncil.com for details about these Valentine’s Day ideas. You’ll also find information about soyfoods and your health, and two free downloadable digital cookbooks filled with loving-couple recipes. Look for Panko and Soynut Crusted Pork Chops with Edamame, Spicy Cajun Shrimp with Edamame Mango Succotash, Sweet and Sour Chicken and TVP Meatballs, and Edamame Ham Frittatas. # 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.

Birria Beef 5 dried Guajillo chiles, stems and seeds removed 1 (12-ounce) can Coca-Cola (not diet) 1 (12-ounce) can Budweiser beer ½ cup tequila 8 whole garlic cloves, peeled 1 Tablespoon dried oregano leaves (preferably Mexican) 1 tablespoon kosher salt 1 teaspoon ground cumin ½ teaspoon ground black pepper ¼ teaspoon ground cloves 3 pounds boneless beef tri-tip, trimmed of excess fat and silverskin 1 medium-size white onion, thinly sliced 5 bay leaves Pico de gallo or chopped tomatoes for serving (optional) Bring 2 cups of water and dried chiles to a boil in a medium saucepan. When the water boils, remove the pan from heat and let stand until chiles are very soft, about 20 minutes. Transfer the chiles to a blender (reserve the soaking water for later) with the Coca-Cola, Budweiser, tequila, garlic, oregano, salt, cumin, pepper, and cloves. Blend until smooth, then pour into a large resealable plastic bag. Place the tri-tip in the bag with the chile mixture, seal the bag, and turn to coat the beef. Marinate beef overnight in the refrigerator. The next day, preheat the oven to 350°F. Remove the roast from the marinade and arrange it on a rack set inside a roasting pan. Pour the marinade and the reserved chile soaking water into the roasting pan, then scatter the sliced onion and bay leaves around the beef. Cover the roasting pan with foil. Roast the beef for approximately 4 hours or until it shreds easily. Transfer the beef to a cutting board and pull into bite-size pieces using tongs or two forks. Toss the beef with some of the braising liquid to moisten. Keep beef warm until ready to serve. Garnish tacos with avocado crème, tofu cheese, pico de gallo and a fresh cilantro sprig. Soy Corn Tortillas 1½ cups masa harina 1½ cups soy milk ¼ teaspoon kosher salt Soybean oil Blend the masa, soy milk, and salt in a mixing bowl with a wooden spoon to create a soft dough. The mixture should be slightly tacky. Divide dough into one-ounce balls – you should get approximately 12 balls. Line a tortilla press with wax paper or plastic wrap and press each ball into a small tortilla (or pat or roll tortillas into rounds about 5 inches in diameter and ¼ inch thick). Keep tortillas between wax paper or plastic wrap until ready for cooking. Fry tortillas in a nonstick skillet over high heat in a small amount of oil. Cook until lightly browned on both sides. Transfer cooked tortillas to a plate and keep warm until ready to serve. Tofu Cheese 1 (14-ounce) package extra firm tofu 1 Tablespoon nutritional yeast ½ teaspoon kosher salt Drain tofu and press between several layers of paper towels, squeezing out as much liquid as possible. Transfer tofu to a mixing bowl and sprinkle with the nutritional yeast and salt. Gently crumble the tofu with your hands, mixing it with the yeast and salt, until you have pea-sized pieces. Place the crumbled tofu in a food dehydrator and dry on the lowest setting for 2 to 3 hours Or until the tofu is the same texture as cotija cheese. Store the tofu cheese in an airtight container in the refrigerator for up to 3 days. Tofu & Avocado Crème 7 tomatillos, papery skin removed 5 jalapeños, stems removed 1 (12-ounce) package soft silken tofu 1 ripe avocado, pitted and peeled 2 cloves garlic, peeled ¼ cup water 1 tablespoon kosher salt ½ teaspoon ground black pepper Place tomatillos and jalapeños in a medium saucepan and add enough water to cover. Bring to a boil over medium-high heat and simmer for 5 minutes. Transfer tomatillos and jalapeños to a blender with the tofu, avocado, garlic, ¼ cup water, salt, and pepper. Blend until smooth, then transfer to an airtight container and store in the refrigerator until ready to serve. Cabbage & Radish Salad with Tofu Croutons For the salad: 4 cups green cabbage, thinly sliced 6 red radishes, thinly sliced into matchsticks ½ cup coarsely chopped fresh cilantro leaves and stems Prepared Tofu & Avocado Crème For the croutons: 1 (14-ounce) package extra firm tofu ¼ cup finely chopped fresh cilantro leaves and stems 2 tablespoons fresh lime juice 1 teaspoon minced garlic ¼ teaspoon sweet paprika ¼ teaspoon ground cumin ¼ teaspoon ground black pepper ¼ teaspoon kosher salt ½ cup cornstarch Soybean oil for frying For the salad, toss the cabbage, radishes, and cilantro in a large mixing bowl with some of the prepared Tofu & Avocado Crème until well-coated. Cover with plastic and store in the refrigerator until ready to serve. Drain the tofu and press between several layers of paper towels, squeezing out as much liquid as possible. Dice tofu into small cubes and place in a bowl. Add the cilantro, lime juice, garlic, and seasonings; toss gently to coat. Cover and let stand for at least one hour to marinate. Gradually sprinkle the some of the cornstarch over the marinated tofu cubes, tossing gently to coat lightly; shake off any excess. Heat 1 inch of oil in a saute pan or skillet until it just begins to shimmer. Add the tofu cubes in batches and fry for 3 minutes or until golden and crispy, turning often. Transfer to a paper towel-lined platter to drain; repeat frying with remaining tofu cubes. To assemble tacos, wrap the tortillas in a clean towel and warm in the oven 5 minutes until heated through. Warm the shredded beef in a skillet on the stove over medium heat (moisten with braising liquid if necessary). For each serving, arrange 3 tortillas on a serving plate, then top with some of the shredded beef and sprinkle with some tofu cheese. Garnish tacos with pico de gallo and sprigs of cilantro with some of the cabbage salad on the side.

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. # 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.

1 cup soft silken tofu 1 Tablespoon + 1 teaspoon canned chipotle peppers, diced 1-15 ounce can corn, cream-style 1-16 ounce bag frozen sweet corn, thawed ½ cup plain soymilk ¼ cup butter, melted ½ cup egg substitute 2 Tablespoons granulated sugar 1 cup shredded cheddar cheese 1 -8.5 ounce box corn muffin mix 1 cup shredded cheddar cheese Preheat the oven to 350° F and grease a 9x13 inch pan. In a medium sized mixing bowl add tofu, whisk until smooth. Add all ingredients except corn mix. Stir until well mixed. Add the corn muffin mix, stir until combined. Pour into 9x13 pan. Sprinkle with 1 cup shredded cheese. Bake for 50 minutes or until a knife, inserted in the middle of the casserole, comes out clean. Serve immediately. Yield: 12 servings

Yield: 2 cups ¼ cup honey 2 Tbs. butter 2 cups soynuts (homemade or store-bought) 1 cup turbinado sugar Combine honey and butter, bring to a boil. Add soynuts. Reduce heat to low and cook 2 minutes. Spread mixture on a baking sheet; cool. Break into chunks; toss with turbinado sugar to coat each chunk. Let dry completely before placing in airtight container. Due to the honey, these sweet nut clusters are a bit sticky. As a result, they’re best stored in the refrigerator. Use them in trail mix with dried cranberries, raisins, chocolate covered soynuts and mixed nuts. They’re also great in salads with some feta or bleu cheese.

1 clove minced garlic 1 can black soybeans, rinsed and drained ½ cup tan soybeans, rinsed and drained 2 Tbsp. soybean oil 1 tsp. red wine vinegar 2 Tbsp. chopped onion 3 Tbsp. lemon juice pinch red pepper flakes ½ tsp. ground cumin salt and pepper to taste Combine all ingredients in a food processor and purée until smooth. Serve with tortilla chips, pitas or crackers. Yield: 1 ½ cups Serving Size: Nutrition Facts: CALORIES 45; FAT 2.5g; PROTEIN 3g; CARBOHYDRATE 3g; FIBER 1g; CHOLESTEROL 0mg