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1 pkg soft silken tofu 1/4 teaspoon wasabi powder 1 Tablespoon granulated onion powder 1 Tablespoon granulated garlic powder 2 cloves garlic 2 Tablespoons Veganaise (vegan mayo made with soy) 1 Tablespoon agave nectar 1 teaspoon Himalayan salt Place all ingredients in blender; blend until smooth. Drizzle over the wedges before serving. Yield: 10 servings Served as an Asian Cobb Salad made of: 10 Iceberg lettuce wedges ½ red onion, chopped 20 Cherry tomatoes, sliced in half 1 avocado, chopped 1 cup shelled edamame, cooked and cooled 1 cup shredded carrots Coconut Bacon (recipe below) Coconut Bacon 2 Tablespoons soy sauce 1 Tablespoon liquid smoke 1 Tablespoon maple syrup ½ teaspoon smoked paprika 3 ½ cups large flaked coconut Preheat oven to 325˚ F. In a small bowl, mix the first four ingredients making sure to break up any clumps of paprika. In a large bowl, add coconut flakes; drizzle the wet mixture over the top of coconut; gently toss to coat flaked well. Using a slotted spoon, scoop flakes, place on 2 parchment lined cookie sheets. Sprinkle flakes with mineral slat if desired. Place in oven; bake for 20-25 minutes. Stir every 5 minutes. After 15 minutes, keep oven door closed. Watch carefully so flakes do not burn. Take out of oven and cool. Sprinkle on top of salad when ready to serve.

12 ounces silken tofu, soft 2 Tablespoons soybean oil 2 Tablespoons Braggs Liquid Aminos or Soy Sauce 1 Tablespoon distilled white vinegar 3 Tablespoons lemon juice 1 Tablespoon Agave Nectar 1 glove garlic, minced 1 Tablespoon nutritional yeast 1 teaspoon garam masala 1 tablespoon hot sauce 1 teaspoon Kosher salt ½ cup fresh mint ¾ cup parsley ¾ cup cilantro (optional) 8 hearts Romaine lettuce, torn into small pieces 2 avocados, peeled and pitted, cut into smaller pieces Garnish with dried cranberries and dried edamame In a blender, place all ingredients EXCEPT fresh herbs. Blend on high until completely blended. Add all herbs; blend on high just until herbs come together with dressing, about 10 seconds. In a large bowl, add romaine lettuce and avocado; toss. Top with cranberries and dried edamame. Yield: 2 ½ cups salad dressing, about 16 servings

8 oz Soft Silken Tofu 6 oz Aronia berries 5 oz rice wine Vinegar 3 oz agave Nectar 1 green onion, chopped 1 Tablespoon Dijon mustard 6-8 larger fresh mint leaves (or use 1/2 teaspoon dried leaves) 1 Tablespoon fresh thyme leaves (or 1 teaspoon dried) ½ cup soybean oil Yield: 10 to 12 servings Add all above to a blender and blend for 30 seconds on a med-high speed. After 30 seconds reduce speed to low; slowly pour in oil; blend for 20 more seconds. Remove from blender and chill for 2 hours prior to serving for best results. Serve with a mixture of arugula, pea shoots and romaine lettuce. Top with blackberries, pear slices and walnuts.

Carolyn Johns from Lacey, WA won the salad category of the Soyfoods Council’s recipe contest with this colorful and satisfying salad. It has a wonderful combination of texture and flavors. Ingredients 2 cups edamame, cooked according to package directions, divided 1 container (5 ounces) baby spinach, washed and drained* 1 Granny Smith apple, rinse, cored and chopped ½ cup fresh raspberries*, rinsed and drained ½ cup fresh blueberries*, rinse and drained ½ cup soy crumbles 1 cup fresh bean sprouts Dressing Ingredients ½ cup soybean oil ¼ cup sesame oil 1 shallot or ¼ small onion, grated ½ cup brown sugar 1 tablespoon Worcestershire sauce 2 teaspoons sea salt Freshly ground black pepper Instructions In large salad bowl, combine 1 ½ cups of the cooked edamame and all remaining salad ingredients. Toss gently to mix.In medium bowl, whisk together dressing ingredients. Pour dressing over salad in bowl and toss to coat completely. Serve topped with remaining ½ cup edamame.*Or use individually quick frozen raspberries and blueberries. No need to rinse or drain or thaw. Notes Makes 6 servings.

Dressing 2 tablespoons Silken Tofu ½ teaspoon Dijon Mustard 2 tablespoons cider vinegar ½ teaspoon saltDash of liquid smoke ¼ teaspoon Worcestershire sauce 2 tablespoons barbeque sauce ½ teaspoon lemon juice ¼ teaspoon turmeric ¼ teaspoon paprika 1 cup mayonnaise Salad 8 cups chopped greens ½ cup edamame ¼ cup diced tofu 2 tomatoes, diced 2 avocados, peeled and diced ¼ cup cheddar cheese ¼ cup black olives ¼ cup bacon, fried and crispy ½ cup pineapple 2 cups rotisserie chicken, cooked Directions For Dressing In a blender, add all ingredients except mayonnaise, purée until smooth. Add mayonnaise, pulse to combine. Set aside. Directions For Salad On a cutting board, separately chop all ingredients. In a large salad bowl, add all ingredients. Directly before serving, toss with dressing. Notes Yield: 8 servings By Chef Scott Stroud

1-12 ounce medium firm Tofu, drained 1/3 cup soymilk 2 tablespoon nutritional yeast 2 tablespoon tapioca or chick pea flour 1/4 teaspoon turmeric 1/2 teaspoon garlic 1 pinch black pepper 1 pinch salt 5 English muffins 10-15 fresh spinach leaves 5 Tomato slices Combine the first 8 ingredients in a blender until smooth. Heat a small fry pan over medium heat, spray with a small amount of oil. Spoon 1/4 cup batter into the pan. Let it cook on one side, about 3 minutes then flip and cook for about 3 minutes more. Toast an English muffin, spread both sides with melted cheeze sauce (recipe below), add the patty, top with fresh spinach and sliced tomato. Recipe will make 5 patties that can be stored in the fridge for a week or even frozen for longer. To use just re-heat on griddle or in lightly oiled fry pan. CHEEZE SAUCE ½ cup water 1 cup peeled/diced sweet potatoes ½ cup chopped onion ¼ cup plain soymilk 1-12 ounce package Soft Silken Tofu, drained ½ cup raw cashews (cover with water and soak for at least 2 hours - drain off water before using) 6 tablespoons nutritional yeast flakes 1 tablespoon garlic powder 1 teaspoon salt ¼ teaspoon turmeric powder 1 pinch black pepper 1 pinch smoked paprika In a medium saucepan, add first 3 ingredients, bring to boil. Reduce to simmer, add remaining ingredients stirring until incorporated. Transfer to blender, blend until smooth be careful with hot liquid. Will make approximately 1 1/2 - 2 quarts of Cheeze sauce that can be stored for a week in the fridge or in the freezer for even longer.

Are you looking for a fun soy-based treat to make this Valentine's Day? This recipe for Raspberry Frozen Soy Yogurt may be just what you need. Ingredients: 2 cups of plain soy yogurt 2 cups of raspberries, frozen 1/2 cup granulated sugar 1/2 teaspoon vanilla Optional: 1/4 cup soy milk or dark chocolate Instructions: Put the first four ingredients into a food processor and process until smooth Strain the mixture to remove raspberry seeds Mix in chocolate if desired Place into a stainless steel bowl and place in the freezer. Remove every 30 minutes and stir. Repeat this until the mixture is completely frozen. . . . . . . #icecream #healthyrecipes #healthyicecream #plantbased #plantbaseddesserts #healthydessert #healthydessertrecipes #dessertrecipes #recipes #soyyogurt #soymilk #raspberry #frozenyogurt #frozenyogurtdessert

A frittata is nothing more than an open-faced omelette, and is in fact, much easier to make. It’s also a natural repository for leftovers from the fridge – particularly any kind of pasta. This one uses Edamame, olives and two kinds of cheese. Any combination of cheese will work, preferably a sharp one and one that melts well. Ingredients 1 tablespoon olive oil ½ cup chopped ham ½ cup chopped onion 1 ½ cups leftover cooked linguine 1 ½ cups cooked Edamame ¼ teaspoon garlic salt 1/8 teaspoon pepper 12 chopped kalamata olives ½ cup crumbled queso fresco or ricotta cheese 5 eggs, beaten ½ cup grated pepper jack cheese Instructions Preheat oven to 350 degrees. Heat oil in a large nonstick skillet over medium heat.Add ham and onion, saute’ 3 minutes.Add linguine; cook 2 minutes.Add Edamame, garlic salt and pepper, cook 2 minutes.Sprinkle with olives and queso fresco.Pour eggs over cheese.Cover and cook over medium-low heat 4 minutes or until eggs are set.Place skillet in oven.Cover and cook 10 minutes.Sprinkle with pepper jack cheese, cook 2 minutes or until cheese is melted.Cut into wedges. Notes YIELD: 6 SERVINGS. CALORIES 304 (44% from fat); FAT 15g (sat 4g, mono 6g, poly 1.3g); PROTEIN 18g; CARBOHYDRATE 23g; FIBER 3g; CHOLESTEROL 192mg; IRON 2.5mg; SODUIM 506mg; CALCIUM 134mg

Ingredients 1 pound ground sirloin 1 pound ground chuck 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard Kosher salt Freshly ground black pepper 6 Kaiser rolls ¼ cup melted butter 6 slices cheddar or Swiss cheese 6 crisp lettuce leaves 6 slices ripe tomato 6 slices cooked bacon (optional) Instructions Being careful not to over-work the meat, mix the sirloin and chuck, add the Worcestershire sauce, mustard, salt and pepper just until combined.Gently shape the meat into six burgers of equal size and thickness (about ¾ inch thick).Grill over direct medium heat until the meat is no longer pink, 8 to 10 minutes.Turn halfway through grilling, add cheese, cook until done.Meanwhile, butter both sides of the rolls and grill the buns over direct medium heat until lightly toasted.Serve with lettuce, tomato and bacon, if desired. Notes Try the Tofu Fries with this burger! By © Elizabeth A. Karmel, Girls at the Grill®

Ingredients 1 pound lean ground turkey 2 large onions, chopped 1 each large green and red sweet peppers, chopped 2 tablespoons chili powder 1 teaspoon dried oregano 1 teaspoon garlic salt 1 can (15 to 16 oz.) tan soybeans, drained 2 cans (15 to 16 oz) black soybeans, drained 1 can (14.5 oz.) diced tomatoes with chiles 3 cups Tomato Juice 2 tablespoons corn meal Toppings: shredded cheese, sour cream, chopped onion Instructions In a large Dutch oven cook meat, onion and peppers until meat is browned.Add chili powder, oregano and garlic salt; stir to blend.Stir in beans, tomatoes and tomato juice. Bring to boiling, reduce heat and simmer 30 minutes, stirring occasionally.Sprinkle cornmeal over top of chili.Stir in and continue simmering 10 minutes.Serve with favorite chili toppings. Notes Makes 6 to 8 servings

Gyoza are dumplings, much like Pot Stickers. This recipe is a great family project, starting with the shopping, since you’ll be looking for some perhaps-unfamiliar ingredients like the edamame (in the freeze section, sometimes called sweet beans) and the gyoza wrappers (in the ethnic foods refrigerated section). You’ll find the tofu and soy burgers in the refrigerated meats or health foods sections. You’ll also need a bamboo steamer, from the ethnic food section, an Asian supermarket or a kitchen supply store. This recipe is best for slightly older children, since there’s fine motor skills required to complete the dumplings. Of course adult help will be needed for the food processing, the browning and the steaming. Ingredients 1 ½ cups firm tofu 1 ½ cups shelled edamame 1 ½ pound soy burger crumbles or patties, crumbled 40 gyoza wrappers 1/2 cup soy oil 1 tablespoon minced fresh garlic Black pepper Kosher salt 2 cup Thai chili sauce for dipping Instructions In food processor or large bowl, processor mix tofu, edamame, soy crumbles until mixed.On a cutting board, line up the gyoza wrappers.Using the tip of a teaspoon, put a dab of the soy mixture in the center of each gyoza wrapper.Using your fingertips or a small brush and plain water, brush the edges of each wrapper with just a little water.Fold each gyoza over the filling and bring the edges together. Pinch edges with your fingers to seal.In large skillet over medium high heat, heat 2 tablespoons of the soy oil.Put the gyoza into the skillet, working in batches. Cook, watching carefully to prevent burning and turning to brown both sides.In another large skillet or saucepan, pour in enough water to make at least one inch of water in the bottom of the pan.In a bamboo steamer, arrange the browned gyoza. Cover and carefully place in the skillet over the boiling water. Notes Makes 40 dumplings By Ephraim Malag & Jordan Franklin, Iowa Tournament Club, The Oak View Restaurant

Pizza Dough Ingredients 1 package active dry yeast 1 tsp honey ¾ cup warm water 2-¼ cup All purpose flour ½ cup soy flour 1 tsp salt 2 Tbsp soy bean oil Soy Milk Béchamel Sauce Ingredients ¼ cup diced onion ½ tsp chopped garlic 2 oz. unsalted butter ½ cup All purpose flour 2 cups soymilk S&P to taste Roasted Vegetable Ingredients Cremeni mushrooms, sliced Cherry tomatoes, halved Eggplant, skinned and diced Yellow squash, diced Red bell pepper, diced Red onion, diced Zucchini, diced Soybean oil S&P to taste Chicken sausage with TSP Ingredients 1-pound Store bought chicken sausage ½ cup TSP ½ cup Warm Chicken stock Pizza Dough instruction Dissolve yeast and honey in ¼ cup of the warm water.In a mixer with dough hook combine flour, salt.Pour in 2Tbsp of the oil and dissolved yeast.Add the remaining ½ cup of water and kneed on low speed for 4 min.Remove from mixing bowl and hand kneed for another 2 min.Place in warm spot and cover with damp wet towel for about 30 min. Soy Milk Béchamel Sauce Instruction Melt butter in saucepan and sauté garlic and onion.Add flour and stir four 5 min. to make roux.Add soymilk and simmer for 10 min.Strain and reserve for pizza sauce.Roasted Vegetable Instruction;Combine equal parts vegetablesDrizzle with soy bean oilSeason with salt and pepperPlace on a sheet pan and roast in a 375-degree oven for 10 min. Chicken sausage with TSP Instruction Hydrate TSP in chicken stockRemove sausage from casing and mix with TSPSauté mixture until golden brownLet cool and crumble Assembly Roll out pizza doughSpread béchamel sauce onto pizza doughCover with roasted vegetables, chicken sausage and soy cheese.Place on medium hot grill, cover and cook for approx 8 min or until dough is crisp and cheese is melted.