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Salad Dressing 2 red bell peppers 1 1/2 cups soybean oil 5 Guajillo chile 6 garlic cloves, sliced 1 Tablespoon coriander 1 Tablespoon cumin 1 Tablespoon caraway 1/3 cup sherry vinegar 1 cup cilantro 1 Tablespoon sugar 1 package Mori-Nu Silken Tofu, soft Set oven to broil. On a sheet tray place cored red pepper. Place under broiler for 15 minutes. Remove from oven and set aside. In a saucepan add oil. When oil reaches 250 degrees pour over Guajillo chiles and garlic in a heatproof container; cool. In a small saute’ pan, add spices; toast for 2-3 minutes. Once all dressing ingredients have cooled, place in a blender. Add vinegar, cilantro, sugar and tofu; blend until smooth Salad Mix 1 ½ cups water 2 teaspoons salt 1 cup couscous 1 cup water 3 medium carrots, diced 2 ears of sweet corn, remove kernels from cobb 1-pound arugula, washed and dreid 1 medium red onion, diced 3 radishes, sliced 6 ounces feta cheese 1/2 cup cashews, chopped In a medium saucepan, add water and salt , bring to boil. Add couscous; take off heat and cover. In another small saucepan, add 1 cup water; bring to boil. Add carrots, cook until crisp tender. Add corn; cook 2 minutes; drain. In a serving bowl add arugula, onion, radishes, couscous, carrots and corn. Lightly dress salad with silken tofu dressing. Top with feta and cashews YIELD: 8 to 12 servings

1 pkg Mori Nu Silken Tofu, soft ½ cup mayonnaise 3 Tablespoons miso ½ cup charred green onions 3Tablespoons chives, chopped 1Tablespoon parsley, chopped 1Tablespoon dill, chopped 2 garlic cloves, chopped 1 Tablespoon Dijon mustard 2 Tablespoons rice wine vinegar 1 teaspoon paprika cayenne pepper, to taste salt, to taste Place all ingredients into a blender. Blend until well incorporated and smooth. Check seasonings and adjust as needed. Use your favorite greens for salad. Yield: 4 to 6 servings

2 avocados 1/2 cup Mori Nu Silken tofu, soft 1/2 cup sour cream 1/2 teaspoon chopped fresh garlic 4 Tablespoons chopped green onions 1/2 teaspoon kosher salt Pinch of black pepper Place all ingredients into a quart pitcher. Using a standard stick blender, blend until smooth. Taste for more salt if needed. Or Place all ingredients into a blender. Blend all ingredients until smooth. Taste for salt if needed, Yield: 1 ½ cups

Yields approx. 4 ½ dozen cookies Ingredients 1 cup butter 1 cup brown sugar ½ cup sugar 2 large eggs 1 cup flour ½ cup soy flour 1 teaspoon baking soda 1 teaspoon cinnamon1 teaspoon almond extract ½ teaspoon salt 1 ½ cups oatmeal 1 ½ cups Texturized Soy Protein1 cup chopped dried apricots ¾ cup dried cranberries ¾ cup coconut ¾ slivered almonds, toasted Instructions Preheat oven to 350 F.In a large mixing bowl, beat butter and sugars until creamy.Add next 7 ingredients and mix until just blended.Stir in remaining ingredients until blended.Drop by rounded tablespoons, 2 inches apart on ungreased cookie sheet.Bake 14-15 minutes or until tops are golden brown. Cool cookies on wire racks.

Miso is a soybean fermented paste. It adds delicious salty flavor and is traditionally used in Japanese dishes. Try out these three recipes to incorporate more miso and soyfoods into your diet! Recipe 1- Tofu with miso and barbecue sauce Recipe 1- https://www.thesoyfoodscouncil.com/post/tofu-with-miso-and-barbecue-sauce Recipe 2-Salmon with miso and soy noodles Recipe 2- https://www.thesoyfoodscouncil.com/post/salmon-with-miso-and-soy-noodles Recipe 3- for those colder winter nights, try out the creamy kale miso soup! Recipe 3- https://www.thesoyfoodscouncil.com/post/creamy-kale-miso-soup #thesoyfoodscouncil #soy #soyyummy #eatmoresoy #soyfoods #soyprotein #cookwithsoy #plantbased #protein #highprotein #plantbasedprotein #proteinpacked #eatmoreprotein #proteinfoods #highproteinfoods #proteinrecipes #proteinsnacks #proteinmeals #soyprotein #cookingwithsoy #soyrecipes #plantbasedrecipes #vegetarianrecipes #soynoodles #misosoup

Tofu is a great source of soy! Try mixing it into your favorite recipes, or try a new one below. 1. An easy tofu souffle that’s great for breakfast (or any time, really) Recipe 1. https://www.thesoyfoodscouncil.com/post/easy-tofu-soufflé-1 2. Yummy, double whammy taco wraps! Recipe 2. https://www.thesoyfoodscouncil.com/post/double-whammy-taco-wraps 3. Or tofu in a spicy pork sauce called Ma-Po Bean Curd Click the link in our bio to try these recipes or many others! Which are you making this week? Recipe 3. https://www.thesoyfoodscouncil.com/post/ma-po-bean-curd-tofu-in-spicy-pork-sauce-1 #thesoyfoodscouncil #soy #soyyummy #eatmoresoy #soyfoods #soyprotein #cookwithsoy #plantbased #protein #highprotein #plantbasedprotein #proteinpacked #eatmoreprotein #proteinfoods #highproteinfoods #proteinrecipes #proteinsnacks #proteinmeals #soyprotein #cookingwithsoy #soyrecipes #plantbasedrecipes #vegetarianrecipes

This holiday season is certainly not like any other. Whether you are gathering just with your immediate family, wanting to send some cookies in the mail or dropping off food for a neighbor, soy protein is easy to incorporate. The calico beans is a tasty dish to have cooking as you are prepare a meal. The edamame adds great color and along with the black soybean supplies lots of soy protein. The toffee bars are a childhood favorite of mine. I always say adding a little protein to a cookie makes me feel better about indulging. When you are adding soy flour, remember you cannot replace 100%. If the recipe calls for 1 cup, replace ¼ to 1/3 cup with soy flour. Just think about the joy you will feel when you are snacking on a cookie or eating a delish side dish with your turkey, ham or beef. Soy protein has so many health benefits, check them out on our website www.thesoyfoodscouncil.com. Also, protein makes you feel full longer, so you will not reach for that second cookie. Start this season incorporate some healthy and nutritious soy protein into your holiday meals. Your heart will thank you! Start the holiday season out on the right foot, add some soy protein. Calico Beans Recipe 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. Toffee Bars Recipe 1 cup butter, softened 1 cup firmly packed brown sugar 1 egg yolk 1 teaspoon vanilla ¼ teaspoon salt 1 1/2 cups all purpose flour ½ cup soy flour 1-4.4 oz. ounce bar milk chocolate, melted * ¾ cup chopped soy nuts or chopped pecans Preheat oven to 325°F. In large mixing bowl, cream butter until light. Add sugar, egg yolk, vanilla; beat until well blended. Add all-purpose flour and soy flour, mix well. Spread evenly in a lightly greased 10x15x2 inch pan. Bake for 12-15 minutes. (Watch carefully because cookies brown quickly.) Let cool for about 5 minutes. Spread with melted chocolate. Sprinkle with chopped nuts. Cool completely. Cut into bars. Yield: approximately 2 ½ dozen I use 2- 4.4oz milk chocolate bars ( I like chocolate😊)

Tempeh is it is fermented and a great option for gut health! Check out these three recipes highlighting tempeh! 👇 1️⃣ Bursting with flavor, try these delicious tempeh bites with a Curried Peanut Sauce made in 15 minutes! ⏲😍 https://www.thesoyfoodscouncil.com/post/tempeh-bites 2️⃣ Need a hearty lunch idea? Try this warm tempeh rice bowl with miso, greens, and veggies to keep you full all afternoon! 😋🍚 https://www.thesoyfoodscouncil.com/post/tempeh-rice-bowl 3️⃣ Do you love sushi? 🍣Check out this easy-to-make tempeh avocado roll and soy dipping sauce🤤 https://www.thesoyfoodscouncil.com/post/tempeh-avocado-sushi-roll-with-soy-dipping-sauce Head to the link in our bio for all the recipes and more! 🙌🤩 #thesoyfoodscouncil #soy #soyyummy #eatmoresoy #soyfoods #soyprotein #cookwithsoy #plantbased #plantbasedprotein #proteinpacked #eatmoreprotein #cookingwithsoy #soyrecipes #plantbasedrecipes

Looking for ways to incorporate soymilk into your life? Check out these three recipes for more ideas! 👇 Did you know: Soymilk's protein and nutrition is comparable to dairy milk. 1️⃣ Looking to stay toasty this fall? Try this cream of asparagus soup with soymilk! It's the perfect option to warm you up for lunch or dinner! 🤤🍲 https://www.thesoyfoodscouncil.com/post/cream-of-asparagus-soup-with-soymilk 2️⃣ Satisfy your sweet tooth cravings with this soymilk raspberry frozen yogurt or switch it up and add a different fruit like mangoes, kiwi, or bananas! 😋🍨 https://www.thesoyfoodscouncil.com/post/frozen-soy-yogurt 3️⃣ Looking for a savory side dish? Check out this cinnamon mocha soymilk risotto to add to your meals or as a snack! 😍🍚 https://www.thesoyfoodscouncil.com/post/cinnamon-mocha-soymilk-risotto Head to the link in our bio for all the recipes and more! 🤩🙌 *recipes and photos* taken from the Soyfoods Website *Risotto Photo was taken from: https://images.app.goo.gl/94fVazwdwWxZ824m9 #thesoyfoodscouncil #soy #soyyummy #eatmoresoy #soyfoods #soyprotein #cookwithsoy #plantbased #plantbasedprotein #proteinpacked #eatmoreprotein #cookingwithsoy #soyrecipes #plantbasedrecipes

The leaves are falling, the air is starting to be cool. Do you start to crave warm comforting drinks or seasonal drinks? The worlds easiest hot chocolate is so quick to do. Buy some chocolate soymilk, add to a favorite mug and microwave for a minute or two. Add marshmallows, if you want and you have the best hot chocolate with no effort or mess. It is delish and is a great way to get the preferred plant protein with so many health benefits. Kids love it too. A great snack too. When do you start to think about eggnog? Supermarkets start to offer eggnog around the holidays. But guess what, now you can enjoy soy eggnog without waiting for the holidays. There is a shelf-stable soy eggnog! Keep it on your pantry shelves and enjoy whenever the mood moves you. I love eggnog! I love the taste and the creaminess. A cinnamon stick is perfect to stir the eggnog and add additional flavor. Start enjoying the warmth of soy drinks!

Dressing Ingredients: 1 pound Mori-Nu soft silken tofu ½ cup apple juice ½ cup plus apple cider vinegar 2 teaspoons white onion, minced 1 tablespoon brown sugar 2 teaspoons sugar 2 teaspoon salt ½ teaspoon white pepper ¾ cup soybean oil Salad Ingredients: 16 ounces baby spinach 1 cup candied walnuts 2 green apples, diced 6 ounces goat cheese, crumbles Directions for Dressing: Add first 8 ingredients to food processor or blender. Blend until smooth. Slowly add oil to mixture and blend until smooth and mixture has thickened. Refrigerate for 4 hours or overnight so the flavors can meld. Directions for Salad: Add ingredients for salad into serving bowl. Top with dressing. Enjoy Yield: 10 servings

This recipe comes from Barb Overlie, of Lake Crystal, Minnesota. Barb is a VSP or volunteer soy promoter, and has been doing cooking demonstrations with soy since 1982. She finds that Midwesterners are most receptive to soy when it’s combined with familiar foods. Here, tofu replaces ricotta cheese for the filling in the shells. 18 large pasta shells 1 26-ounce jar of your favorite pasta sauce 1 egg 1 (12.3-ounce) package silken soft tofu (mashed) 2 cups shredded mozzarella cheese, divided ¾ cups grated Parmesan cheese, divided 2 tablespoons chopped fresh parsley 1. Cook pasta shells according to package directions; drain. Preheat oven to 350°F. Spray bottom of 13 X 9 X 2 inch glass baking dish with non-stick cooking spray. In large bowl, beat egg. Stir in tofu, 1 3/4 cups mozzarella cheese, 1/2 cups Parmesan cheese and the parsley. 2. To assemble, spread 1 cup of the sauce in baking dish. Fill cooked shells with tofu/cheese mixture. Arrange filled shells in the baking dish. Pour remaining sauce over shells. Top with remaining mozzarella and Parmesan. 3. Bake, covered with foil, until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 5 minutes before serving. Yield: 6 servings. CALORIES 26 (7% from fat); FAT 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); PROTEIN 3.9g; CARBOHYDRATE 24.7g; CHOLESTEROL 4mg; IRON 1.4mg; SODIUM 227mg; CALCIUM 20mg;