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Ingredients 8 large dried Chinese or shiitake mushrooms 2 tablespoon cornstarch 1 cup chicken stock 1/4 cup dry sherry 1/4 cup soaking liquid from mushrooms, strained 2 tablespoons soy sauce 2 teaspoons rice vinegar 2 tablespoons vegetable oil 2 tablespoons minced fresh ginger 1 large garlic clove 8 ounces lean ground pork 2 tablespoons hot bean paste 1/2 cup sliced green onions 2 (14-ounce) packages firm water-packed tofu, cut into 1-inch cubes 1 teaspoon dark sesame oil 1/4 easpoon finely ground black pepper Sliced green onions (optional) Instructions To hydrate mushrooms, soak them in ½ cup hot water for 30 minutes. Drain, reserving soaking liquid. Cut off tough stems. Chop caps, set aside.Combine cornstarch and next five ingredients (cornstarch through vinegar), stir well to dissolve cornstarch.Heat oil in wok or large skillet over medium high heat. Add ginger and garlic, stir-fry 15 seconds. Add pork, crumble and cook 2 minutes or until no longer pink. Add bean paste, stir-fry 30 seconds. Add green onions and reserved chopped mushrooms and stir-fry 30 seconds. Add cornstarch mixture; bring to a boil over high heat. Stir sauce until thick. Add tofu, sesame oil and black pepper; stirring gently, being careful not to break up tofu. Cook 1 minute.Garnish with sliced green onions. Serve with rice. Notes Yield: 4 servings.

This recipe is adapted from one found in Better Homes and Gardens. Its rich, sweet flavor goes perfect with collard greens and cheddar cornbread. Ingredients 1/4 cup finely chopped prosciutto or 2 slices bacon, coarsely chopped 2 cups edamame 1/2 cup chopped onion 3/4 cup water 1 tablespoon olive oil 1 (16-ounce) pork tenderloin 3/4 cup orange juice 3 tablespoons molasses 1 teaspoon cornstarch 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoon chopped fresh parsley Steamed spinach or collard greens (optional) Instructions Heat a large skillet over medium high heat; add prosciutto and onion. Cook 5 minutes or until prosciutto is crispy and onions are browned. Remove from pan, set aside.Add oil to same skillet; cook tenderloin in hot oil over medium-high heat 4 to 5 minutes or until just barely pink in center, turning once.Meanwhile, in a small bowl stir together orange juice, molasses, cornstarch, salt and pepper. Add to meat in skillet. Cook and stir until thickened and bubbly. Cook and stir about 2 minutes more. Stir beans and prosciutto mixture into skillet mixture, cook 7 minutes. Notes Yield: 4 servings.

Roxanne Chan’s easy and delightful broiled “burgers” are made from edamame, soynuts and a terrific blend of seasonings. She also created a pretty and tasty topping of a fresh fruit salsa. Ingredients 1 pound shelled edamame, cooked according to package directions 1 egg, separated ½ cup soynuts 2 tablespoons rice wine vinegar, divided 1 teaspoon soy sauce 1 teaspoon minced or grated fresh ginger 1 cup shredded carrot 1 green onion, finely chopped ¼ teaspoon baking powder 3 tablespoons sesame oil, divided Topping Ingredients 1 cup peeled, chopped English cucumber1 mango, peeled and diced1 orange, peeled, sectioned and chopped2 tablespoons finely chopped fresh mint1 teaspoon garlic chili sauce¼ cup thin-sliced radishes½ teaspoon grated orange zest.Watercress for garnish Prepare Topping Preheat broiler. In food processor, combine edamame, egg yolk, soynuts, 1 tablespoon of the rice wine vinegar, soy sauce and ginger and process until smooth.Stir in carrot, onion and baking powder until combined.In small bowl beat the egg white until stiff but not dry.Fold into edamame mixture.Form 6 patties.Brush both sides of patties with 2 tablespoons of the sesame oil.Broil about 6 inches from source of heat until lightly browned, about 3 to 5 minutes per side. To serve line platter with watercress and top with broiled patties.Spoon Topping over. Topping In small bowl combine all ingredients with remaining vinegar and sesame oil. Notes Makes 6 servings

Chef Terry Conlan has been satisfying discriminating diners at the Lake Austin Spa Resort in Lake Austin, Texas for over ten years. This recipe reflects Terry’s ingenious use of ingredients for flavor-packed healthy dishes. Ingredients 1/4 cup hoisin sauce 1/2 teaspoon hot chile paste 1 tablespoon Chinese black vinegar (or balsamic) 1 teaspoon soy sauce 1 teaspoon roasted sesame oil, divided 1 cup shitake mushrooms, stemmed, sliced 2 teaspoons peanut oil, divided 1 clove minced garlic 1/8 teaspoon salt Freshly ground black pepper 3 cups cooked edamame 4 6-ounce halibut or salmon filets Instructions Combine the first four ingredients, plus ½ teaspoon of the sesame oil, in a bowl and set aside.Heat ½ teaspoon sesame oil and 1 teaspoon peanut oil in a nonstick skillet over medium heat, add the shitake mushrooms sauté 2 minutes.Add the garlic, salt and pepper, sauté 30 seconds.Add the edamame; cook 2 minutes to heat through.Heat the remaining peanut oil in a large nonstick skillet over medium high heat.Dredge the fish filets in the hoisin/vinegar sauce to coat, then sear, 2-3 minutes per side.Divide the edamame onto four plates.Top each with a fish filet. Notes Yield: 4 servings.

For kids unfamiliar with tofu and soba noodles just describe this wonderful combo as broccoli with noodles and some extra good stuff. Miso is a fermented soybean paste that adds amazing flavor and richness to a wide variety of recipes. The combination of orange, rice wine vinegar and miso gives the tofu a rich and familiar taste. There are several steps to the recipe, which means it is a good mom or dad and kid(s) or even a whole family project, as well as an excellent opportunity to talk about foods from different parts of the world. Ingredients 1 package firm water packed tofu, drained 2 quarts water (to blanch the broccoli) Pinch salt 1 cup broccoli florets 2 cups ice cubes 2 quarts water (to cool the broccoli) 1/2 cup orange juice 2 tablespoons rice wine vinegar 1 tablespoon white miso paste ¼ teaspoon garlic (optional) 1 package buckwheat soba noodles ¼ cup olive oil 2 tablespoons soy sauce 1 tablespoon honey ½ basket cherry tomatoes ¼ bunch cilantro Salt and pepper Instructions If using water-packed tofu, turn into colander. Drain. Turn the tofu into a medium bowl or onto a tray and set aside. Rinse the colander.Preheat oven to 350°F.Fill a medium saucepan with 2 quarts of water. Add a pinch of salt to the water. Over high heat, heat water to boiling.Meanwhile, set out a large bowl. Add ice cubes and 3 cups cold water.Carefully drop the broccoli florets into the boiling water and boil 1 minute.Put the colander in the sink and carefully pour in the broccoli and boiling water to drain the broccoli.Pour the hot broccoli into the bowl of ice water to stop the cooking and chill the broccoli. Let stand about 5 minutes. Drain and set aside with the tofu.On a cutting board cut the tofu into 8 slices. Arrange on cookie sheet.In a small mixing bowl or 1-quart measure mix together the orange juice, vinegar, miso paste and garlic.Using a pastry brush, brush both sides of the tofu slices with the orange juice mixture, replacing the slices on the cookie sheet as you brush them. Set the orange juice mixture aside for the dressing.Bake tofu slices in the preheated oven until the edges turn a light brown, about 10 minutes. Remove from oven and set asidePut another 2 quarts of water in the saucepan and heat to boiling.Add the soba noodles and cook until tender, about 10 minutes.Put the colander in the sink and carefully pour the noodles into the colander to drain. Hold the colander of noodles under cold running water to cool them. Let drain.Stir or whisk the olive oil, soy sauce and honey into the orange juice mixture.Rinse and stem the cherry tomatoes and cut them in half.Chop cilantroIn large bowl, toss together the broccoli, soba noodles, tomatoes, cilantro and dressing.To serve, set out 4 plates. Divide noodle mixture among the plates.Top each serving with 2 slices of tofu. Notes Makes 4 servings

This easy appetizer comes courtesy of Steven Petusevsky, chef/owner of Chef Steve’s Carried Away Cuisine in Deston Florida. Leeks and soy sausage are wrapped in strudel dough, sprinkled with feta cheese and seasoned with thyme and oregano. The strudels can be made and stored in the freezer, then baked for an easy party item. Phyllo dough can be found in the freezer section of most supermarkets. Ingredients 2 tablespoon of olive oil 4cups sliced leek 1/2 teaspoon dried thyme or 1 teaspoon fresh minced thyme 1 teaspoon oregano 1 (14-ounce) sausage-style soy crumbles 1 cup feta cheese, crumbled 10 sheets of 11-inch long phyllo dough vegetable cooking spray Instructions Preheat oven to 350 degrees.Heat oil in large nonstick skillet over medium heat; add leeks, soy crumbles, thyme, and oregano. Sauté 10 minutes.Arrange a sheet of phyllo dough on the counter.Spray lightly with vegetable cooking spray. Repeat this process until the five sheets are stacked up.Spread half the leek mixture across the phyllo in a 2-inch wide strip from left to right, approximately 2 inches from the side closest to you. Sprinkle with half the feta cheese.Fold in the ends and roll up the strudel. Moisten the seam with a bit of water to seal. Arrange on a baking pan with the seam side down.Spray the top of the strudel with vegetable cooking spray.Repeat with remaining ingredients.Bake for 25 minutes until golden brown.Slice and serve. Notes Yield: 2 strudels, 8 slices each.Serving size: 2 slices. CALORIES 308 (44% from fat); FAT 15g (sat fat 3.5g, mono fat 5.3g, poly fat 3.2g); PROTEIN 9.6g; CARBOHYDRATE 11.7g; CHOLESTEROL 17mg; IRON 2.6mg; SODIUM 690mg; CALCIUM 172mg;

Falafel Ingredients 1 can soy beans (15 ounces) 1 10 ounce bag edamame (cooked according to package directions) 2 Tablespoons soy oil 3 cloves garlic grated 2 teaspoons cumin 2 Tablespoons fresh mint ½ cup chopped parsley 1 jalapeño pepper chopped 1 Tablespoon hot sauce 1 teaspoon salt ¼ teaspoon fresh ground pepper 1 teaspoon lemon juice ¼ cup toasted soy bean ground ¼ cup Enova oil for frying Sour Cream Sauce Ingredients 1 12 ounce container sour cream 2 Tablespoons chopped fresh mint 1 tablespoon chopped cinnamon bail 1 tablespoon lemon juice 2 teaspoons hot sauce ½ teaspoon salt ¼ teaspoon pepper Soy Pita Bread Ingredients 1 package dry yeast 2 cups tepid water ½ cup soy milk 2 cups whole wheat flour ¾ cup soy flour 1½ teaspoon salt 2 tablespoon soy oil 2½ cups all purpose flour Falafel Instructions Place all falafel ingredients in food processer pulse until combined. Heat skillet over medium heat. Add oil. Roll falafel dough into 2 inch balls, flatten and fry until golden brown.Serve in a soy pita (recipe follows) with soy sour cream sauce. Sour Cream Sauce Instructions Place sour cream sauce ingredients in processor and blend. Soy Pita Bread Instructions Stir the yeast and water together in a large bowl.Using a wooden spoon stir in one direction (you can also mix in stand mixer with paddle). Stir in the whole wheat flour a cup at a time; stir until the mixture is smooth.This is the sponge, let it rest covered for 30 minutes.Stir in soy oil, salt, and rest of the flour, one cup at a time.When dough becomes stiff turn out to lightly floured surface.Knead the dough until it is smooth and elastic.Place in clean oiled bowl, turn once to oil top surface.Let rise at room temperature for 2 to 3 hours or until doubled.Divide dough into 16 pieces on well floured surface roll pieces into an 8 to 9 inch circle.Back on an oiled surface (cast iron or heavy skillet or a griddle).Cook on one side 15 to 20 seconds turning gently.Cook for another minute or until big bubbles appear.Turn bread again and cook until it balloons. By Deanna Smith

Ingredients 1 T. extra virgin olive oil ¾ c. finely minced onion 4 cloves garlic, minced 1 lb ground beef ½ lb. pureed firm silken tofu ½ c. quick-cook oatmeal 1 t. salt 1 t. freshly ground black pepper ½ t. dried thyme leaf 1 T. Tamari or soy sauce ¼ c. tomato sauce 1 t. Dijon mustard 2 t. brown sugar ¼ c. unsalted or lightly salted soy nuts (whole or halves) Instructions Saute onion in 1 T. of olive oil until tender.Add garlic; cook 2 more minutes. Remove from pan and cool.Mix all ingredients, including onion/garlic mixture and soynuts until well blended.Mold in loaf pans and cook in a 350° oven until an internal temperature of 165° (45-55 minutes).May serve with brown gravy. Notes Add 6 oz finely chopped tempeh bacon and reduce salt to ½ t* for more soy use 1/2 lb. TVP & 1/2 lb. ground beef By Chef Christopher Koetke CEC, CCE, Kendall College School of Culinary Arts

Ingredients 8 Soy pasta lasagna noodles, cooked ¼ cup chopped spinach 2 cups Chik n’ Strips soy protein ½ cup Soy cheese, cheddar flavor ¼ cup chopped onion ¼ cup shredded carrots ¼ cup chopped peppers 1 tablespoon soy sauce 1 cup plain soy milk ½ cup soy cream cheese ¼ cup soft silken tofu ½ cup sliced mushrooms ¼ cup grated parmesan cheese Instructions Preheat oven to 350 degrees. Combine spinach through mushrooms; stir well. Spread 1/8 of mixture on each noodle, roll up and place in baking dish. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes. Notes Yield: 8 servings. By Chuck Duke

Ingredients ½ oz sliced dried shiitake mushrooms 1 c green soybeans (edamame) 3 c vegetable stock 3 T soy margarine 1 onion, finely chopped 1 c Arborio rice ½ c dry white wine ½ t ground white pepper ½ c fresh Parmesan Cheese 1 T fresh parsley Instructions Soak the mushrooms in 1 c. water for 20 minutes. Drain, reserving the liquid. Cook the soybeans in a saucepan of boiling water for 2 minutes; drain. Place the stock and reserved mushroom liquid in a saucepan and keep at a simmer over low heat.Melt margarine in a saucepan. Add the onion and cook over low heat for 5 minutes until soft. Increase the heat to medium and add the rice. Stir to coat. Add wine and season with salt and pepper. Cook until all the wine has been absorbed.Add ¼ c. of the liquid and stir constantly. Continue adding the liquid, ¼ c at a time, stirring constantly until the liquid has been absorbed after each addition. With the last bit of liquid, add the soybeans and mushrooms. Stir in the Parmesan and parsley.

Broth Ingredients 2 cups carrot juice ¼ cup olive oil ¼ pound butter ¼ cup ginger juice Scallop Ingredients ½ pound edamame (green soybeans), shelled and blanched 4-ounces soft tofu, drained and excess water squeezed out 1-egg white 1-teaspoon sake 1-teaspoon soy sauce 24 large sea scallops (3-inches in diameter) Salt and pepper to taste Garnish Ingredients 8 baby carrots sliced and sautéed ¼ pound broccoli rabe, sautéed Preheat oven to 350 degrees F. To prepare broth In a large saucepan, combine carrot juice, olive oil, butter and ginger juice. Bring to a boil. Reduce heat to low and simmer for one minute. Cover and keep warm.To prepare scallops: In a food processor or blender, puree soybeans, tofu, egg white, sake and soy sauce.Dry the top of each scallop, season with salt and pepper and coat the top of scallop with a thin layer of the soybean mixture.Warm a non-stick skillet over low heat. Add scallops and cook until bottom is lightly browned, about 3 minutes.Transfer to a baking sheet and place scallops in a 350 degree F. oven until cooked through, 5-7 minutes. To serve Place three scallops in a small soup bowl. Spoon warm carrot-ginger broth around scallop and garnish with a mixture of sautéed baby carrots and broccoli rabe. Notes Yield: 8 servings

Ingredients 400 g soy beans1 teas peanut oil 700 grams center cut steak cut into 1 cm X 5 cm 6 spring onions 2 cl garlic 2 teas fresh chopped ginger 50 g soy bean sprouts 1 red pepper 1 tbl mirin 2 tbl sake 2 tbl Japanese soy sauce 2 teas sugar Instructions Cook the soy beans in a sauce pan in boiling water for two minutes.Heat a wok and when hot, add two teas of the peanut oil.Cook the beef in batches for 3-4 minutes per batch or until well browned.Remove from the wok and keep warm.Add the spring onion and do the same.Return the beef to the pan.Add the garlic, ginger, soy beans, soy bean sprouts and pepper.Stir-fry 2 minutes.Combine the mirin, sake, Japanese soy sauce and sugar.Add the sauce to the wok and stir-fry until heated through.Serve hot with steamed rice. Notes * For Chicken use 2 tbl flour and ¼ teas five spice to dust700 g of chicken breast filet cut into strips in place of the beef. Stir-fry as you would with technique and recipe above.