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Fall is in the Air. I immediately start thinking about warm and cozy foods and drinks. Soyfood ingredients are so versatile and easy to use. Soups are a natural for soyfoods and perfect for cool weather days. Whether you are making the soup from scratch or using a canned soup, think about adding shelled Edamame, TSP/TVP (Textured Soy Protein(TSP) or Textured Vegetable Protein (TVP) same product), Miso (for added umami flavor) or if a creamy soup is desired, add plain soymilk. What’s great about all these products, they are packed with protein. Protein makes you feel full longer so with the added protein in the soups you will make it to dinner without eating lots of empty calorie snacks. Another incredibly easy idea…hot chocolate! All you do is take chocolate soymilk, add to a microwavable cup, heat for 1 or 2 minutes and voila! Perfect hot chocolate for cool evenings while watching a favorite movie or TV program. As we are all cooking at home a lot more these days, think about ways to add just a little soy to every meal. From my kitchen to yours, Linda Funk The Soyfoods Council

We're highlighting an amazing 4-part Soy Series by the International Food Information Council. The four-part series on the basics of soy foods. Today's Part 3 article in this series focuses on  one of the most widely consumes cooking oils- soybean oil. Check out today's highlight! Soy Series, Part Three: Soybean Oil (Allison Webster, PhD, RD) To read the full length feature, click here: https://foodinsight.org/soy-series-part-3-soybean-oil/ Soybean oil is extracted from soybeans through a process that involves dehulling, crushing, separating, distilling, and refining. Soybean oil is provides high polyunsaturated fats which contain omega-3 and omega-6 fatty acids. This oil is beneficial for our health. Read the article to see different types of soybean oils, which are more cooking stable and variations in monounsaturated fat. To learn about each, read here: https://foodinsight.org/soy-series-part-3-soybean-oil/ #soyfoodscouncil #soy #thesoyfoodscouncil #eatmoresoy #nutritionresearch #nutrition #plantbased #highprotein #highfiber #hearthealthy #soybeanoil

We're highlighting an amazing 4-part Soy Series by the International Food Information Council. The four-part series on the basics of soy foods. Today's Part 2 article in this series focuses on ingredients made from soy that are used in many familiar foods. Check out today's highlight! Soy Series, Part Two: Soy-derived Ingredients (Allison Webster, PhD, RD) To read the full length feature, click here: https://foodinsight.org/soy-series-soy-derived-ingredients/ Food ingredients derived from soy are primarily made from the carbohydrate and protein parts of the soybean. Learn how the soybean is separated and processed to make a wide range of soy-derived ingredients that have many uses in our food supply. Check out the examples of food ingredients derived from soy: Soy flour, soy protein isolate, soy protein concentrate, soy fiber, textured soy protein, and soy lecithin. To learn about each, read here: https://foodinsight.org/soy-series-soy-derived-ingredients/ #soyfoodscouncil #soy #thesoyfoodscouncil #eatmoresoy #nutritionresearch #nutrition #plantbased #highprotein #highfiber #hearthealthy

We're highlighting an amazing 4-part Soy Series by the International Food Information Council. The four-part series on the basics of soy foods. The first article in this series focuses on whole soybean food products, the second article discusses soy-derived ingredients used in many familiar foods, and the third homes in on soybean oil. We wrap things up with our fourth article, which looks at how soy foods impact our health. Check out today's highlight! Soy Series, Part One: The Basics of Whole Soybean Foods (Allison Webster, PhD, RD) To read the full length feature, click here: https://foodinsight.org/soy-series-whole-soybean-foods/ "Soybeans are much higher in protein and fat and lower in carbohydrates than other legumes. In addition, unlike other plant protein sources, soy is considered a complete protein since it contains each of the essential amino acids our body needs for cell metabolism, building and repairing tissues, and providing energy. In addition to its high protein content, soy is a source of fiber, polyunsaturated fats, vitamins and minerals. It’s also a plant source of omega-3 fatty acids, which are known for their cardioprotective effects." (Foodinsight.org) Check out the nutrition content for different types of soy: tofu, edamame, soybeans, soynuts, tempeh, miso, soy sauce, natto, and soymilk here: https://foodinsight.org/soy-series-whole-soybean-foods/

Ready to make a special meal for Mom? We asked dietitians to send us their favorite recipes with tofu & their response was amazing. Here are some incredible recipes just in time for mothers day! ⁠ Asparagus Dill Tofu Quiche by Sharon Palmer:⁠ https://sharonpalmer.com/2015-07-26-asparagus-dill-tofu-quiche/?fbclid=IwAR1SASWRkj1j9f8rbx5XiuFcF__KVGMcqqMbpaXSEZGV8J0Jf1LLPeo6Y5Q⁠ ⁠ Farro Buddha Bowl by Jessica Levinson:⁠ https://jessicalevinson.com/farro-buddha-bowl/?fbclid=IwAR1ozmVBnNLjfjKuLAhJYYYmx6X5KgUz2CzhZ_DFyYN4shJxeQjptErqDHA⁠ ⁠ Tofu Stir Fry with Broccoli and Carrots by Liz Weiss: ⁠ https://www.lizshealthytable.com/2019/09/23/tofu-stir-fry-with-broccoli-and-carrots/?fbclid=IwAR1ozmVBnNLjfjKuLAhJYYYmx6X5KgUz2CzhZ_DFyYN4shJxeQjptErqDHA⁠ ⁠ Vegan Lasagna with Tofu Ricotta by Chelsey Amer:⁠ https://chelseyamernutrition.com/vegan-lasagna-tofu-ricotta/?fbclid=IwAR1SASWRkj1j9f8rbx5XiuFcF__KVGMcqqMbpaXSEZGV8J0Jf1LLPeo6Y5Q⁠ ⁠ Chocolate Mousse Filled Strawberries by Lauren Harris-Pincus:⁠ https://nutritionstarringyou.com/chocolate-mousse-filled-strawberries/?fbclid=IwAR2GsLewCKRKI5FOhppsLqQDUJLBXNgpeKE96UkzaPbFQG7BZX5f0drMhw4⁠ ⁠ Vegetarian Paprikash by Emily Cooper:⁠ https://sinfulnutrition.com/vegetarian-paprikash-recipe/?fbclid=IwAR1SASWRkj1j9f8rbx5XiuFcF__KVGMcqqMbpaXSEZGV8J0Jf1LLPeo6Y5Q⁠ ⁠ Protein Mac and Cheese by Rebecca Clyde:⁠ https://nourishnutritionblog.com/protein-mac-and-cheese/?fbclid=IwAR1ozmVBnNLjfjKuLAhJYYYmx6X5KgUz2CzhZ_DFyYN4shJxeQjptErqDHA⁠ ⁠ Tofu Bahn Mi Lettuce Wraps by Leanne Ray:⁠ https://leanneray.com/tofu-bahn-mi-lettuce-wraps/?fbclid=IwAR3rzh0Ii95lQG3y-leQMYmHouGaui7Ns1Z1VkG7cy7jXuzPpQ_HkNRERmk⁠

Serving note: This appetizer or snack soup is just right for sipping along with glass of dry white wine, served with a loaf of crusty bread and small bite of cheese or thinly sliced ham. As a chilled soup, it’s ideal take-along dish for picnics or summer parties 2 cups leeks (about 3) sliced and thoroughly washed 1 Tablespoon soybean oil 1-quart vegetable or chicken broth, divided 2 cups carrots, sliced (about 3 large) 2 cups russet potatoes, peeled and cubed ½ cup frozen shelled edamame ½ cup soft silken tofu Season as desired-dash white pepper, pinch of marjoram and/or dill weed Slice and wash the white and green parts of the leek. Drain. Add oil to large cooking pot. Add leeks , sauté for about 5 minutes, stirring frequently. Add I cup broth, carrots, potatoes and edamame; simmer 5 minutes. Add remaining broth; simmer for about 30 minutes until vegetables are tender. Add tofu to soup. Using an immersion blender, puree soup until smooth. Add desired flavoring. Serve hot or chilled Yield: 2 quarts

¼ cup red wine vinegar 3 Tablespoons soybean oil ¼ teaspoon salt ¼ teaspoon ground pepper 8 cups chopped romaine lettuce 16 ounces frozen shelled edamame, about 3 cups, thawed 1 cup halved cherry tomatoes 1 cucumber. sliced 1/2 cup crumbled feta cheese ¼ cup chopped fresh basil ¼ cup black olives ¼ cup chopped red onion In a large bowl, whisk vinegar, oil, salt and pepper. add remaining ingredients; toss to coat. Serve immediately. Yield: 4 servings

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; ***If meat is desired, add 2 cups ground beef, chicken, turkey or pork that has been browned. Drain fat off before adding to tofu mixture.

1 cup textured soy protein (tsp or tvp) 1 teaspoon soy sauce 2 teaspoons ground fennel 1/4 teaspoons ground thyme 1 pinch hot pepper flake (optional) ¼ teaspoon garlic powder ¼ teaspoon onion powder 1 teaspoon black pepper 2 teaspoons seasoned salt ¾ cup hot water 2 tablespoons butter ½ cup flour, divided 3 cups milk 2 biscuits or breaded portobello mushrooms In a small bowl, add first 9 ingredients, mix together. Add hot water, stir: Let the mixture sit for at least 10 minutes. In a small sauce pan, over medium heat, add butter, melt. Add TVP mixture, stir and lightly brown. (be careful not to burn).  Add flour, stir until flour is well incorporated. Slowly whisk in ½ of the milk and then the other ½. Heat thoroughly; simmer on low heat about 10 minutes. Serve over hot biscuits or breaded portobello mushrooms. Yield: 2 servings Chef George Formaro Gateway Market and Café, Centro, D’Jango Des Moines, Iowa

Ingredients: ½ cup edamame, shelled ¼ cup fresh basil, chopped 2 tablespoons fresh parsley, chopped 1 garlic clove, minced 1 tablespoon Parmesan cheese, shredded 1 tablespoon white vinegar 2½ tablespoons white balsamic vinegar ¼ cup soybean oil Directions: Cook edamame according to package directions, let cool. In a food processor, add edamame, basil, parsley, garlic and cheese. Purée 1 minute. Consistency will be dry and chunky. Add both vinegars, pulse to incorporate. Add olive oil, tablespoon at a time, pulse after each addition until smooth. Use immediately. Yield: ½ cup Serving size: 2 tablespoons Nutrition Facts: Calories: 80, Calories from fat: 60, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 15mg, Carbohydrates: 2g, Dietary Fiber: 1g, Sugar: 1g, Protein: 1g

Serves 4 Ingredients 1 teaspoon sesame oil 1/2 cup diced onion 1/2 cup diced carrot 1 tablespoon white miso 1 8-ounce package tempeh1 cup brown rice 1 3/4 cup water 2 cups tightly packed leafy greens, such as baby spinach, Swiss chard and/or arugula Crushed peanuts, for garnish Splash of tamari or soy sauce, for serving (optional) Instructions Set the Instant Pot on the saute function, using the adjust button to increase to more heat. Add the sesame oil, onion, and carrot and saute for about three minutes. Add the miso and continue sauteeing until the miso becomes creamy and mixed well with the vegetables. Add the tempeh, crumbling with your fingers as you remove it from the package. Using a spoon crumble the tempeh while sauteeing. Do this for about 8 minutes. The tempeh should begin to resemble small beans (or meat crumbles). Add the brown rice and water. Turn the saute function off. Cover the Instant Pot, move the steam valve to sealing, press manual (high pressure) and adjust the time to 22 minutes. Allow for a natural release.Remove the lid. Stir in two cups of leafy greens. Prop the lid on the top of the pot, without sealing, for just a few minutes to allow the greens to slightly wilt.Serve in a bowl with crushed peanuts and a splash of tamari or soy sauce (if using). Notes For a vegetarian version serve with a fried egg on top and meat lovers can add cooked chicken or shrimp. By The Soyfoods Council

Ingredients 1 can green beans, drained 1 can black soybeans, rinsed and drained 1 can yellow wax beans, drained 2- 16 ounce package shelled edamame, cooked according to package directions1 small onion, diced 1 cup celery, chopped ½ cup oil ¾ cup vinegar 1/2 cup sugar Instructions In a large mixing bowl add the first 6 ingredients, set aside. In a small saucepan add remaining ingredients, bring to boil, reduce heat. Simmer until sugar is dissolved. Cool. Pour over vegetables, cover and refrigerate until ready to serve. Notes Yield: 10 servings By Chef Joni, Great Caterers of Iowa