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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

Ingredients 1 package soft silken tofu 5 tablespoons soybean oil 2 tablespoons lemon juice 1 teaspoon garlic powder 1 teaspoon parsley 1 teaspoon onion powder 1 teaspoon black pepper 2 teaspoon salt or to taste Instructions In a food processor, add all ingredients, blend. If too thick add water to thin.Drizzle over salad of choice. Notes Nutrition Facts: Calories: 40, Calories from fat: 35, Total Fat: 4g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 230mg, Carbohydrates: 1g, Dietary Fiber: 0g, Sugar: 0g, Protein: 1g By Chef George Formaro, Gateway Market & Cafe

Ingredients 1 can black soybeans rinsed and drained ½ cup slightly cooked corn ½ cup chopped red pepper ½ cup chopped fresh cilantro 1 whole avocado chopped 2-3 green onions thinly chopped Dressing Ingredients 2 teaspoons honey 3 tablespoons orange juice 2 tablespoons rice vinegar ½ teaspoon cumin ¼ cup canola oil Salt and pepper to taste Instructions Combine all ingredients and mix well in large serving bowl set aside to make dressing. Dressing Instructions Whisk together all ingredients except canola oil until well blended. Add canola oil and mix well. Salt and pepper to taste. Pour over black bean mixture. Refrigerate at least 4 hours before serving Notes Yield: 6 servings Nutritional analysis: One serving equals 218.27 Calories; 15.25 g Fat (1.40 g saturated fat); 0 mg Cholesterol; 111.96 mg Sodium; 15.70 g Carbohydrate; 5.82 g Fiber; 6.31 g Total Protein; 4.91 g Soy Protein.

Ingredients 1 bag (16 oz) frozen, shelled edamame (green soybeans), 3 cups 1 can (11 oz) corn or 1 ½ cups fresh corn kernels 4 to 6 medium radishes, cut in half and thinly sliced ¼ cup chopped onions ½ cup white wine vinegar 1 tablespoon soybean oil 1 teaspoon minced garlic Instructions Cook edamame as package directs, omitting salt.Cool under running cold water; drain well. Toss with corn, radishes, and onions in a medium bowl. Whisk vinegar, oil, and garlic in a small bowl; toss with edamame mixture. Serve immediately or chill. Notes YIELD: 4 SERVINGS. CALORIES 272; FAT 12g (sat 1g); PROTEIN 17g; CARBOHYDRATE 27g; FIBER 6g; CHOLESTEROL 0mg; SODIUM 156MG

Ingredients ⅓ cup silken tofu ¼ cup red or white wine vinegar 2 tablespoons olive oil 1 tablespoon vegetable stock or water 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried thyme 1 small or medium garlic clove, smashed Salt and pepper to taste Notes Place all ingredients in a blender or food processor and blend until smooth and creamy. Serve over fresh salad greens or fresh vegetables.

Transform an ordinary quesadilla into an extraordinary meal when you top it with this salsa- like topping. And by all means, make a double batch of the topping to have on hand: stir it in to salads, top grilled salmon, or eat as a side dish just as it is. Edamame Salad Ingredients 2 cups cups frozen shelled edamame, divided 1 pint cherry tomatoes, quartered 1/4 cup finely chopped red onion 1 tablespoon fresh lime juice 2 tablespoons chopped fresh cilantro, optional 1/2 teaspoon salt Quesadillas Ingredients 2 tablespoons vegetable oil 1 cup chopped onion 2 garlic cloves, minced 1 (8 3/4-ounce) can corn kernels, drained 2 cups shredded cooked chicken, such as rotisserie chicken 1 1/2 cups shredded Mexican four cheese blend 1/4 teaspoon salt Instructions Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until starting to soften, 2-3 minutes. Add the corn and ½ cup edamame, cook 2 minutes longer. Transfer to a bowl and stir in the chicken, cheese, and salt; mix well.Put one tortilla on a work surface and spread the lower half of it with 1/2 cup of the chicken mixture. Fold the top half of the tortilla over the filling to form a semi-circle.Repeat with the remaining tortillas and chicken mixture. Wipe out the skillet with a paper towel and return to the stove over medium heat. Add the quesadillas 2 at a time and cook 3-4 minutes per side or until lightly golden and hot. Divide among 6 plates and top each with 1/2 cup of the edamame salad. To make the topping Bring 2 quarts of lightly salted water to a boil in a medium saucepan over high heat.Add the edamame, return to a boil and cook until tender, 6-7 minutes; drain and rinse under cold water then drain again.Transfer 1 1/2cups edamame (reserving ½ cup to add to chicken and cheese mixture) to a bowl and stir in the tomatoes, onion, lime juice, cilantro and salt; mix well and refrigerate until ready to serve. Notes Yields 6 (7-8 inch) flour tortillas.Nutritional analysis per serving: 486 Calories, 31 g Protein, 43 g Carbohydrates, 7 g Fiber, 22 g fat, 9 g Saturated Fat

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. Ingredients 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 Instructions 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.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.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. Notes 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;

Great for breakfast, lunch or dinner ¼th package Mori-Nu Soft Silken Tofu 1 egg, or equivalent egg beaters Add cooked broccoli or cauliflower or asparagus or a combination Garnish with sliced tomatoes or fresh herbs. In a small bowl add tofu and egg; whisk until combined. Pour into a small microwaveable ramekin. Add vegetables. Cover with plastic wrap. Microwave for 2 to 3 minutes or until egg is cooked. Salt and pepper to taste. Garnish. Serve immediately. Yield: 1 serving

1 package soft silken tofu 2 Roma tomatoes, seeded 2 serrano chili peppers, seeded and deveined 1 green onion, cut into 1/8-inch slices ¼ teaspoon minced jar garlic 1 cup soybean oil 2 Tablespoons white balsamic vinegar 1 Tablespoon lime juice ½ teaspoon ground cumin Pepper and Salt to taste 24 cups spinach and mesclun combination 1 red onion, chopped 32 cherry tomatoes, quartered Garnish with cheddar cheese and tortilla strips In a food processor, add first 3 ingredients; blend. Add next 3 ingredients; blend. In a small bowl add the next 4; mix with wire whip until well blended. Then add to other ingredients; blend. In a large bowl add greens, onions and tomatoes; toss. Garnish with cheese and tortilla strips. Serve with dressing. Yield: 16 servings