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Ingredients 8 4-5 oz tuna steaks 1 oz red miso 1 c green beans, blanched and refreshed 1 c red pepper, cleaned and julienned 1 c green pepper, cleaned and julienned 1 c arugula or romaine, cleaned and cut into bite size portions ½ c nicoise olives 3 boiled eggs cut into quarters1 small cucumber, cut into 2” pieces, skin on 3 ripe tomatoes cut into wedges ½ red onion, cut into 1” pieces2 cloves garlic, smashed 4-5 basil leaves, torn 1 c green soy beans (edamame), blanched Juice of one lemon1 /3 c extra virgin olive oil Instructions Season the tuna with fresh ground pepper.Rub thoroughly with the miso. Set aside.Make a dressing by mixing the basil, lemon juice, olive oil and garlic. Season.Mix the green beans with a little of the dressing and toss with the soybeans.Season and position on the bottom of deep soup bowls.Toss the remaining ingredients, except the arugula, with a little more dressing.Season.Neatly arrange on top of beans.Sear the tuna. Cut into slices and arrange on the vegetables.Arrange the egg on top of tuna, sprinkle with the pitted nicoise Olives and top with the arugula tossed in dressing, spooning the remainder Around and finishing with a little fresh pepper and a long soy cheese crouton.

Ingredients 8 ounces soy crumbles 8 ounces ground beef ⅔ cup dry bread crumbs ½ cup minced onion ¼ cup plain soymilk 1 egg 1 teaspoon salt ½ teaspoon pepper 1 teaspoon Worcestershire sauce ¼ cup soybean oil1 bottle (12 ounces) chili sauce 1 jar (10 ounces) grape jelly Instructions Mix the first 9 ingredients together.Gently shape into 1-inch balls. Pour oil into large skillet and heat until hot, add meatballs and brown.Remove meatballs from skillet.Heat chili sauce and jelly in the skillet until jelly is melted, stirring constantly.Add meatballs and stir until coated.Simmer 20-30 minutes.Pour mixture into a chafing dish and serve hot. Notes Yield: approximately 5 dozen meatballs.

Marinade and Beef Ingredients ¼ cup sake ¼ cup low sodium soy sauce 1 tablespoon dark brown sugar 1 tablespoon toasted sesame oil 1 teaspoon seikyo red miso ½ teaspoon minced fresh garlic ½ teaspoon fresh grated ginger 1 (1 ½- to 2-pound) beef tri tip roast Mango Edamame Relish Ingredients 1 cup julienned mango 1 cup edamame ½ teaspoon finely chopped heart of lemongrass ¼ cup julienned carrots ¼ cup julienned pineapple ¼ cup julienned green or semi ripe papaya ¼ cup julienned red bell pepper ¼ cup finely chopped cilantro 1 teaspoon toasted sesame seeds ½ cup seasoned rice wine vinegar 1 tablespoon fish sauce Salt and freshly cracked black pepper to taste Breaded Tofu Ingredients 1 package firm tofumarinate tofu for 30 minutes in ½ cup mirin and ½ cup calamansi or citrus soy sauce for added flavor 32oz vistive oil for frying or other frying oil 2 eggs for egg wash1 cup soy flour 3 cups Japanese bread crumbs Wraps Ingredients 4 soy or rice paper wraps 8 inch½ teaspoon toasted sesame seeds ½ cup julienned cucumber ½ cup julienned mango ½ cup julienned red bell pepper ½ cup long carrot strips ½ cup julienned daikon radish 1oz sprouts ( your choosing from pea, mong, alfalfa, broc) salt and fresh cracked black pepper to taste Marinade and Beef Instructions In large bowl or heavy-duty plastic combine ingredients. Add tri tip roast and turn to coat. Cover or seal bag and refrigerate 1 hour. you can char broil or pan sear beef to internal temp of 145°F. Place beef on a warm plate and keep warm until service. Slice before serving with Mango Edamame Relish. Mango Edamame Relish Instructions In large bowl, combine all ingredients. Cover and refrigerate 1 hour before serving. Breaded Tofu Instructions Create a breading station with soy flour, egg wash and bread crumb. cut tofu into strips or at least ½ inch thick.Roll in the soy flour first, than into the egg wash and finally coat entire tofu pieces with the bread crumbs.Heat oil to 350 degrees f. and fry until golden brown. place on a plate with paper towel on the bottom to absorb the excess oil. Wraps Instructions Combine all ingredients.Dip wraps into hot water for about a couple of seconds and place on dry cutting bamboo board. Place your ingredient in the middle and fold top and bottom and roll. Sauces : Use your favorite dipping sauces like for example Thai chili sauce with nam pla Ponzu citrus soy, Palm vinegar with Filipino sweet soy Notes Makes 4 serving of 6 to 8 oz beef tri tip. By Ephraim Malag – Tournament Club

Ingredients 18 uncooked jumbo pasta shells 1 ½ packages morning star soy crumbles 1 bottle (16 ounces) taco sauce, divided 3 ounces tofutti cream cheese 2 teaspoons chili powder ¾ cup shredded soy cheese 20 baked tortilla chip scoops, coarsely crushed Instructions Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook soy crumbles until thawed. Add ½ cup taco sauce, cream cheese, and chili powder, cook and stir until blended.Stir in ¼ cup cheese.Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons soy crumbles.Arrange in an 11 x 7 inch baking dish coated with cooking spray.Spoon remaining taco sauce over the top.Cover and bake at 350 degrees for 20 minutes, uncover; sprinkle with remaining cheese. Bake 5 – 10 minutes longer or until heated through and cheese is melted.Sprinkle with chips. By Jessica Leeper

Ingredients 4 chicken breasts, about 6 ounces each 3/4 cup olive oil 2 cloves garlic, mashed 1/2 teaspoon each dried thyme and parsley Salt and pepper to taste 2 tablespoons olive oil 2 to 3 tablespoons chopped onions 3/4 cup sliced shiitake mushrooms 1 to 2 tablespoon chopped fresh thyme 12-ounce package extra firm silken tofu, drained and diced into small cubes 2 tablespoons balsamic vinegar Edamame Succotash Feta Soy Cream Edamame Succotash Ingredients 1 cup sliced button mushrooms 1/2 cup small diced red onion 1/2 cup small diced red pepper 2 tablespoons soybean oil1 1/2 cups frozen shelled edamame (thawed) 1 1/2 cups frozen kernel corn (thawed) 2 tablespoons chopped fresh parsley 1 teaspoon chopped garlic Salt and pepper to taste Feta Soy Cream Ingredients 1/2 cup feta cheese 1/2 cup vanilla soymilk 3 teaspoons chopped garlic 1 tablespoon minced onion Instructions In a large plastic bag combine 3/4 cup olive oil, garlic and herbs. Add chicken and refrigerate about 4 hours.Remove chicken breasts from marinade. Season both sides with salt and black pepper. In a large skillet over medium heat brown chicken breasts on both sides in 2 tablespoons olive oil. Set aside to cool.To the drippings in the pan add onions and sauté until translucent. Add mushrooms and thyme, cook for about 5 minutes. Add diced tofu. Cook and stir for an additional 2 minutes. When tofu begins to crumble, remove from heat. Add balsamic vinegar and stir to loosen any browned bits from bottom of pan. Season with salt and pepper. Cool.Once chicken has cooled, use a sharp knife to cut a 4 inch slit on the side of each breast. Stuff the slit with the tofu mixture. Place the stuffed breasts on a baking sheet and bake in a 350°F. oven for about 15 minutes or until they reach an internal temperature of 165°F.Serve each breast on a bed of Edamame Succotash and drizzled with Soy Feta Cream. Edamame Succotash Instructions In a medium saucepan over medium high heat, sauté mushrooms, red onion and red pepper in oil until tender. Lower heat to medium low and add edamame and corn. Cook about 10 minutes or until vegetables are tender. Add parsley and garlic, cook 2 minutes longer. Season to taste with salt and pepper. Feta Soy Cream Instructions In a small saucepan combine all ingredients. Heat to simmer and cook, stirring frequently, until ingredients have blended into a creamy mixture. Season to taste with salt and pepper. Notes Yield: 4 servings By Eric Caballos, Des Moines Marriott

Ingredients 4 beef filet steaks, 6 to 8 ounces each Spice Rub Mirin Sauce Edamame Dumplings Tofu Red Pepper Salad Spice Rub Ingredients 1 tablespoon orange zest 2 teaspoons garlic powder 2 teaspoons smoked paprika 2 teaspoons salt 3/4 teaspoon white pepper 3/4 teaspoon chili powder 1/4 teaspoon ground cardamom 1/4 teaspoon ground ginger Mirin Sauce Ingredients 1 cup Mirin1 tablespoon orange juice 1 tablespoon rice vinegar 1 tablespoon soy sauce 2 teaspoons chopped green onion 1 teaspoon chopped ginger root 1 teaspoon chopped lemongrass 1/2 teaspoon minced garlic 1/4 teaspoon red pepper flakes Edamame Dumplings Ingredients 1 cup edamame, cooked 1 green onion, chopped 1 tablespoon finely chopped carrot 1 teaspoon minced ginger root 1/2 teaspoon minced garlic 1/2 teaspoon wasabi 1/4 teaspoon celery salt Lemon juice and salt 16 round wonton wrappers Tofu Red Pepper Salad Ingredients 4 ounces extra firm tofu, cut in strips 1 small sweet red pepper, cut in strips 4 green onions, cut in strips 2 tablespoons vinaigrette 4 butter lettuce cups Instructions Rub both sides of each steak with Spice Rub. Grill or smoke as desired. Plate sliced steak with a drizzle of Mirin Sauce, Edamame Dumplings and Tofu Red Pepper Salad. Spice Rub Instructions Combine orange zest and dry seasonings. Mirin Sauce Instructions Combine all ingredients in a small saucepan. Simmer until reduced by half. Edamame Dumplings Instructions Combine edamame, green onion, carrot, ginger, garlic, wasabi and celery salt. Season with lemon juice and salt. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water.Place 1 tablespoon edamame mixture in the center of the wrapper.Fold over and seal edges.Cover with a damp cloth. Repeat to make 16 dumplings.Using a steamer of your choice, bring 1/4 to 1/2 inch of water to a simmer over medium heat.Oil the rack surface to prevent sticking.Place as many dumplings as will fit into steamer without touching each other.Cover and steam for 10 to 12 minutes.Remove the dumplings from the steamer and keep warm.Repeat until all dumplings are steamed. Tofu Red Pepper Salad Instructions Season tofu, sweet pepper and onions with vinaigrette.Lay a quarter of the strips in each lettuce cup. Notes Yield: 4 servings By Brian Sonksen, Soho Sushi Bar and Deli, The Stuffed Olive, Cedar Falls, Iowa

Ingredients 4 beef filet steaks, 6 to 8 ounces each Salt and pepper 8 large shrimp, cleaned and butterflied Garlic oilEdamame Risotto Sinatra Sauce Spring Salad Edamame Risotto Ingredients 1 1/2 cups chicken stock 1/2 cup soymilk 2 tablespoons minced red onion 1 tablespoon butter 1 cup Arborio rice 2 tablespoons white wine 1 tablespoon sun-dried tomato pesto 1/2 cup frozen edamame, cooked 4 cooked artichoke heart quarters, coarsely chopped 1/2 ounce shredded Parmesan cheese 1 tablespoon snipped fresh basil Sinatra Sauce Ingredients 1/2 cup heavy cream 1/2 cup soymilk 1/2 cup sliced crimini (baby bella) mushrooms 1 tablespoon butter 2 sun-dried tomato halves, julienned 1 teaspoon minced garlic 2 ounces crab meat 1 tablespoon snipped fresh basil 2 teaspoons snipped fresh oregano Spring Salad Ingredients 2 oz spring lettuce mix 1/3 cup julienned carrot 1/3 cup julienned jicama 1/3 cup diced mango 4 thin lengthwise-cut cucumber slices 1/4 cup white wine vinaigrette 1 tablespoon toasted soy nuts Instructions Season steak with salt and pepper and grill to desired doneness. Sauté shrimp in garlic oil. Serve steak and shrimp with Edamame Risotto, Sinatra Sauce and Spring Salad. Edamame Risotto Instructions In a medium saucepan heat chicken broth and soymilk. In a large saucepan cook onion in butter until tender. Add rice and stir to coat. Add wine, tomato pesto and enough chicken broth mixture to cover rice. Cook and continually stir until broth is absorbed. Continue adding broth to cover rice and cooking, until rice is tender and liquid is absorbed. Stir in edamame, artichoke, Parmesan and basil; heat through. For each serving mold risotto in a 6-ounce cup and invert onto plate. Sinatra Sauce Instructions In a small skillet simmer cream and soymilk until reduced about half. In another skillet cook mushrooms in butter about 5 minutes. Stir in julienne tomato and garlic and cook 1 minute. Stir mushroom mixture into reduction along with crab, basil and oregano. Heat through. Spring Salad Instructions Combine lettuce, carrot, jicama and mango. Shape each cucumber slice into a round tube and secure with wooden pick. As you plate, place salad mixture into each cucumber, drizzle with dressing and sprinkle with soy nuts. Notes Yield: 4 servings. By Scott Welbourn

Edamame provide a nice counterpoint to the rich creamy sauce, which is absorbed up by the orzo. Edamame is also a perfect side dish to pork or beef. Ingredients 4 (4-ounce) skinned, boned chicken breast halves ½ teaspoon salt ¼ teaspoon black pepper 2 teaspoons butter ¾ cup chopped green onions ½ cup diced carrot ½ cup diced ham 2 garlic cloves, minced 1 cup fat-free, less-sodium chicken broth ½ cup Chardonnay or other dry white wine 1 cup Edamame 2/3 cup whipping cream 3 cups hot cooked orzo (about 1 ½ cups uncooked rice-shaped pasta) ¼ cup chopped fresh parsley Instructions Sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan.Add onions, carrot, ham, and garlic to pan; sauté 4 minutes or until lightly browned. Stir in broth and wine, scraping to loosen browned bits.Return chicken to pan; bring to a boil. Add Edamame. Cover, reduce heat, and simmer 10 minutes or until chicken is done.Remove chicken from pan with a slotted spoon; keep warm. Add whipping cream; cook, uncovered, over medium heat 8 minutes.Spoon ¾ cup orzo onto each of 4 plates. Top each with 1 chicken breast half, 1/3 cup sauce, and 1-tablespoon parsley. Notes YIELD: 4 SERVINGS. CALORIES 527 (24% from fat); FAT 14.3g (sat 7.1g, mono 4.3g, poly 1.5g); PROTEIN 39.6g; CARBOHYDRATE 57.7g; FIBER 2.8g; CHOLESTEROL 105mg; IRON 4.4mg; SODIUM 726MG; CALCIUM 68mg

Meatball Ingredients 1/2 cup TVP 1/3 cup chicken broth OR 1/3 cup water and 1/2 teaspoon chicken bouillon granules OR 1/2 chicken bouillon cube 1 can (5-ounces) chicken 3 tablespoons all-purpose flour 1 egg 1 tablespoon milk 1/2 package (2-ounces) onion soup mix 1/2 teaspoon Worcestershire sauce (optional) Sweet and Sour Sauce Ingredients 1/3 cup packed brown sugar 1 tablespoon cornstarch 1/3 cup vinegar 2 tablespoons catsup 1 tablespoon water 1 can (8-ounces) pineapple chunks in juice1 green pepper, seeded and chopped 4 cups cooked rice (white or brown) Preheat oven to 400°F. Meatball Instructions In medium mixing bowl, stir together TVP, chicken broth and canned chicken (and liquid from can), breaking chicken into small pieces. Let stand 3 minutes. Sprinkle flour over chicken mixture and then using clean hands or a spoon, mix together the egg, milk, onion soup mix and Worcestershire sauce. Shape mixture into 12 (1-inch) balls. Arrange balls on bottom of oiled or sprayed 9x13x2-inch baking pan. Bake until lightly browned and firm to the touch, about 15 minutes. Sweet and Sour Sauce Instructions While meatballs are baking, make the sauce. In saucepan over medium-low heat, stir together brown sugar, cornstarch, vinegar, catsup and water. Stir in pineapple chunks and juice. Blend. Stir in green pepper, if used. Heat, stirring occasionally, until mixture comes to a boil and is thickened, about 10 minutes. Serve meatballs and sauce over cooked rice. Notes Makes 4 servings

Ingredients 1 box (14.5-ounces) family size macaroni and cheese 1/2 (14- or 16-ounce) package firm water-packed tofu 1 to 2 tablespoons soy oil 1 can (15-ounces) black beans 1 can (15-ounces) corn 1 1/2 cups prepared salsa Instructions Heat water in large saucepan or pot to cook macaroni as package directs. Meanwhile, drain the tofu and cut the block in half. Put one half in plastic bag or refrigerator container, cover with water and refrigerate for another use within a few days. Cut the remaining half of the tofu into small cubes and place on paper towels. Pat dry with additional paper towels.In skillet over medium-high heat, heat oil. Add tofu cubes and brown, stirring occasionally, to brown on all sides, about 5 minutes. Reduce heat to low and let tofu heat while preparing macaroni and cheese according to package directions. In colander, drain and then rinse black beans and corn. In same large saucepan or pot used to cook macaroni, combine tofu, black beans, corn and salsa into macaroni and cheese. Heat over medium-low heat until all ingredients are heated through, about 10 minutes. Notes Makes 6 servings If you wish, serve with additional salsa, shredded cheese or sour cream.

You can make family-pleasing burgers with TVP following this simple recipe. Or you can use the TVP mixture as you would a ground beef mixture inside tacos. The choice is yours. Ingredients 3/4 cup beef broth OR 3/4 cup water plus 1 beef bouillon cube, crushed 1 cup TVP 1/4 cup cooked or canned black soybeans, divided 1/4 cup chopped onion 3 tablespoons flour 1 1/2 tablespoons corn meal 1 packet (1 1/4 ounces) taco seasoning mix 2 eggs 2 to 3 tablespoons soy oil For Tacos Omit one 1 egg and the flour. Instructions In a medium sauce pan over high heat, heat beef broth or water and bouillon cube just to boiling. Add TVP and let stand 3 minutes. In medium bowl, mash half the beans with a fork. Add remaining beans, onion, flour, corn meal and seasoning mix. Add eggs and mix well. Form into 4 patties. In large skillet, heat oil over medium-high heat. Add patties and cook until firmed and browned on one side, about 3 to 4 minutes. Turn and brown second side. Serve on buns with favorite burger toppings. Taco Instructions In large skillet over medium-high heat, add oil; heat. Add onions, stir and cook until tender. In medium bowl, add TVP, beans, 1 egg, corn meal and taco seasoning, mix well. Add to onions; stir until lightly browned, about 4 to 5 minutes. Serve in tortillas or taco shells with favorite taco toppings. Notes Makes 4 servings

Ingredients 12 oz. Rotini Soy Pasta (Soy 7) 1 tsp. Salt 1/2 cup Salsa 1 Tbsp. Olive Oil 2 Garlic Cloves, minced 12oz Edamame, shelled and frozen 1 Red Bell Peppers, cut into thin strips 1 Green Bell Pepper, cut into thin strips 2 Tbsp. Soy Sauce 2/3 cup. Non-Fat Cream (Land O Lakes) 1 Tbsp. Lemon Juice 2 Tbsp. Fresh Thyme or Parsley, chopped 6 oz. Soft Tofu, pureed Tabasco, 3-4 drops 3/4 cup Mexican Blend Pre-Shredded Cheese (Sargento) Salt and Ground Black Pepper to taste Mexican Blend Pre-Shredded Cheese for topping the casserole Optional: Add 2 cups precooked chicken, cut into bite-sized pieces when mixing in the pasta. Instructions Cook the pasta in boiling, salted water until al dente for 8 to 10 minutes.Drain well. Add salsa. Set aside.Heat the oil in a wok or frying pan add garlic, edamame and peppers saute for 4-5 minutes. In a medium mixing bowl, add soy sauce, cream, lemon juice, thyme or parsley, tofu, Tabasco and cheese, stir until blended.Add pasta mixture, blend well.Season with salt and pepper.Pour into a shallow, heat- proof dish.Sprinkle Mexican Blend cheese evenly over dish.Bake in a 350 degree oven for 20-30 minutes or until heated through and lightly browned. Notes Serves 4-6