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Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Ankeny, Iowa, June 18, 2025— Currently, 79% of American shoppersconsider whether a food is processed before buying it, according to results of a recent survey from the International Food Information Council. There are several levels of processing. For those who are looking for convenient, minimally processed foods, soy makes a lot of sense. The Soyfoods Council offers summer recipe ideas for cookouts, featuring minimally processed choices like tofu, tempeh, edamame and miso. The U.S. Department of Agriculture defines processed foods as any raw agricultural commodity altered from its original state. The alteration can be as minimal as basicprocessing— such as washing, milling, cutting, chopping, heating, pasteurizing, canning, freezing, drying, dehydrating, mixing or packaging. According to the Academy of Nutrition and Dietetics, processed foods rank from minimally processed to ultra-processed foods (UPF). While definitions vary, examples of minimally processed foods can include frozen fruits and vegetables, dried beans (including soybeans), and soy-foods such as tofu, tempeh, edamame and miso. Here are some easy ideas for adding minimally processed soy foods to your diet. • Edamame (fresh green soybeans) are available shelled or in the pod. Edamame adds soy protein to vegetable dishes such as salads, baked beans, and simple appetizers. Packaged frozen edamame contains just one ingredient: Soybeans. A cup of shelled frozen edamame provides 18 grams of cholesterol-free complete protein. Steamed edamame in the pod is a convenient finger food appetizer, while shelled edamame can be added to fresh salads or your family’s favorite version of three-bean salad. The Soyfoods Council offers a recipe for Edamame Bean Salad featuring canned green beans, yellow wax beans and canned black soybeans. • Tofu —water-packed or silken—is made from pressed soymilk curds. It has been a traditional Asian soyfood for approximately 2,000 years. Tofu offers about 8 grams of protein per serving. For contemporary home cooks, it’s a versatile ingredient for everything from dips and dressings to grilled foods. Orange Tahini Grilled Tofu calls for sliced extra-firm silken tofu that’s marinated and then grilled. Marinade ingredients include tahini, fresh orange juice and orange zest, white wine vinegar and reduced sodium soy sauce, all seasoned with za’atar, fresh ginger and black pepper. • Tempeh is made from cooked whole soybeans, fermentedwith a culture. Some varieties of tempeh contain only three ingredients: soybeans, water and a culture. Tempeh has been around since the 1600s and is a traditional fermented food in Indonesia. It provides 18 grams of high-quality protein per serving. Brush tempeh with barbecue sauce and simply grill it, or create summer fare such as Tempeh Burritos. Make the filling with sauteed onion slices and canned black soybeans in a south-of-the-border seasoned sauce. • Miso paste is another traditional Asian soyfood, made from fermented cooked soybeans. Miso has three ingredients: soybeans, koji (fermentation culture) and salt. Miso paste adds savory umami notes to barbecue bastes, marinades, salad dressings and even desserts. Miso offers approximately 2 grams of protein per Tablespoon, along with the nutrition benefits of probiotics (the live beneficial bacteria found in fermented foods). If you’re looking for a condiment with health benefits, consider this traditional Japanese seasoning. Make Miso Sauce by combining 1 cup red miso with 1 cup mirin (sweet Japanese cooking wine), ½ cup sake (Japanese rice wine) and 1 Tbsp. honey in a saucepan. Bring to a boil them simmer it for 20 minutes.  Enjoy Miso Sauce on grilled meats, chicken, seafood or vegetables. Visit The Soyfoods Council website at www.thesoyfoodscouncil.com to find these and other summer recipe ideas for cookouts. Download in the free digital cookbooks: Just Add Soy , Easy Snackable Soy, and Really Fast, Really Easy, Really Good . The website is frequently updated with recipes and the latest information on soyfoods and your health.​ # About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers arecommitted to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness  of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

Ingredients: 1 cup plain soymilk 1 tablespoon white vinegar ½ cup soft silken tofu ½ cup plain Greek yogurt 1 packet Ranch dressing mix (3 tablespoons)   Directions: In a small mixing bowl, combine soymilk and vinegar. Allow to rest for 15 minutes. (This will make soy buttermilk).   In a food processor, add soymilk/vinegar mixture. Add remaining ingredients; purée until smooth.   Refrigerate for at least 30 minutes. Serve with vegetables or over salad. Store in air-tight container in refrigerator for up to 1 week.     Yield: 1¾ cups Serving Size: 2 tablespoons   Another Variation   1 packet of ranch dressing 1 cup soymilk 1 cup silken tofu   In a medium bowl, add all ingredients, blend. Serve as salad dressing or vegetable dip.

Adapted from Liz Weiss, MS, RDN Serves 4–6 (total yield: 9 cups) Serve as a main-meal salad on its own or top with grilled fish, shrimp, chicken, beef, hard-boiled eggs, or feta cheese! INGREDIENTS Salad • 1 medium cauliflower (about 2 pounds), but into 2-inch florets (about 7 cups) • 2 tablespoons soybean oil • Generous ¼ teaspoon kosher salt • ¼ teaspoon black pepper • 4 cups favorite greens • One 15-ounce can butter beans, drained and rinsed • ½ cup thinly sliced celery • ½ cup pitted green olives (about 10), sliced in half • ¾ cup edamame, shelled, cooked according to package directions • 2 to 3 tablespoons toasted sliced almonds • Basil leaves Dressing • 4 tablespoons soybean oil • 2 tablespoons lemon juice • 2 tablespoons finely chopped fresh basil leaves • 1 teaspoon Dijon mustard • 1 teaspoon honey • 1 teaspoon minced garlic • Kosher salt and black pepper to taste METHOD 1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside. 2. For the salad, place cauliflower florets in a large bowl. Drizzle oil over florets and gently toss to combine. Season with salt and pepper. Transfer to the prepared baking sheet. Bake, turning halfway through, until golden and tender, 20 to 24 minutes. 3. While the cauliflower is roasting and before assembling the salad, prepare the dressing. Place the olive oil, lemon juice, basil, Dijon mustard, honey, and garlic in a Mason jar with a tight-fitting lid. Shake to combine. Adjust flavor with salt and pepper. 4. To assemble the salad, arrange the greens, beans, celery, and olives in a large, shallow bowl. Pour half the dressing over the mixture and toss gently to combine. Top with the cooked cauliflower and edamame; add remaining dressing. Toss to combine. Top with sliced almonds and garnish with basil.

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request        ​​​ ​ Ankeny, Iowa, May 13, 2025— In summertime, the living gets easier when you incorporate soyfoods into simple salads. The Soyfoods Council suggests the following ideas to lighten up your mealsand reduce time in the kitchen. Soyfoods add protein to summer salads. Did you know that a serving of water-packed tofu or silken tofu provides approximately 8 grams of protein to salads? One cup of minimally processed edamame (fresh green soybeans) adds18 grams of protein, and contributes color and texture as well. Similarly, a half-cup serving of canned black soybeans provides about 11 grams of protein, almost twice the amount found in typical canned blackbeans. Add edamame or black soybeans to your three-bean salad recipes, or sprinkle either one into tossed salads to add a quick burst of protein. Soyfoods enhance salad dressings. Don’t overlook the culinary and health advantages of addingsilken tofu and soybean oil to salads. Both are versatile pantry ingredients for creating memorable dips and dressings. Tofu Ranch Dressing features a package of drained soft silken tofu, 5 Tablespoons soybean oil and 2 Tablespoons lemon juice. It’s made in a blender or food processor, and flavored with garlic powder, onion powder, parsley, salt and pepper. Enjoy it as a dip or a dressing. Silken tofu makes a variety of other rich, creamy dressings, too. It also adds 8.5 grams of high-quality soy protein per 3-ounce serving. Tofu is a complete plant protein, meaning that it contains all nine essential amino acids that the body can’t produce on its own. For salads, soybean oil is not only an ingredient that’s easy on your budget, it’s low in saturated fat, high in polyunsaturated fat, and contains both essential fatty acids, omega-3 and omega-6. Soybean oil carries a U.S. Food and Drug Administration (FDA) qualified health claim because it may reduce the risk of coronary heart disease when used to replace saturated fat in the diet. To make an easy, all-purpose salad dressing, combine 4 Tablespoons soybean oil, 2 Tablespoons lemon juice, 1 teaspoon each of Dijon mustard and honey. Add finely chopped fresh basil and minced garlic, with salt and pepper to taste. The dressing is ideal for Roasted Cauliflower, Butter Bean and Edamame Salad. Sweet salads with tofu can double as dessert: When you go with berries galore, ambrosia saladjust may have to move over a little to make room for another sweet summery idea: Mixed Berry Delight.           Tofu, with its mild, neutral flavor, can help create sweetly satisfying recipes. Based on a recent survey from the International Food Information Council (IFIC), nearly 80% of Americans say it’s important to reduce sweetness in their diets in order to eat healthier, manage blood sugar, diabetes or weight, and support dental health. On the other hand 58% prefer sweetness as their favorite taste. Mixed Berry Delight calls for a package of water-packed firm tofu (drained). Cook 16 ounces of frozen mixed berries cooked with 2½ Tablespoons cornstarch and ½ cup sugar until thickened. Allow to cool. In a blender container, blend 8 ounces cream cheese and tofu. Fold in 8 ounces whipped topping. Cool berry mixture is cool; fold into the tofu/cream cheese mixture. Chill. If desired, serve Mixed Berry Delight as a dessert in a graham cracker pie crust. ​On The Soyfoods Council website at www.thesoyfoodscouncil.com , you’ll find these and othersummery recipe ideas in the free digital cookbooks: Just Add Soy , Easy Snackable Soy, and Really Fast, Really Easy, Really Good . The website is frequently updated with recipes and the healthinformation.​ # About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers arecommitted to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness  of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

Yield: 1 serving   1 sweet potato, pierce with sharp knife, several piercings (so potato will not explode in microwave) 2 teaspoons red or white miso 2-3 tablespoons butter   Cook sweet potato in microwave until fork tender. In a small bowl combine miso and butter; microwave for 20 to 30 seconds. Mix well. If butter and miso is not combined, microwave for another 10 to 15 seconds. Drizzle butter mixture over the cut sweet potato.

Adapted from Liz Weiss, MS, RDN Serves 4–6 (total yield: 9 cups) Serve as a main-meal salad on its own or top with grilled fish, shrimp, chicken, beef, hard-boiled eggs, or feta cheese! INGREDIENTS Salad • 1 medium cauliflower (about 2 pounds), but into 2-inch florets (about 7 cups) • 2 tablespoons soybean oil • Generous ¼ teaspoon kosher salt • ¼ teaspoon black pepper • 4 cups favorite greens • One 15-ounce can butter beans, drained and rinsed • ½ cup thinly sliced celery • ½ cup pitted green olives (about 10), sliced in half • ¾ cup edamame, shelled, cooked according to package directions • 2 to 3 tablespoons toasted sliced almonds • Basil leaves Dressing • 4 tablespoons soybean oil • 2 tablespoons lemon juice • 2 tablespoons finely chopped fresh basil leaves • 1 teaspoon Dijon mustard • 1 teaspoon honey • 1 teaspoon minced garlic • Kosher salt and black pepper to taste METHOD 1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside. 2. For the salad, place cauliflower florets in a large bowl. Drizzle oil over florets and gently toss to combine. Season with salt and pepper. Transfer to the prepared baking sheet. Bake, turning halfway through, until golden and tender, 20 to 24 minutes. 3. While the cauliflower is roasting and before assembling the salad, prepare the dressing. Place the olive oil, lemon juice, basil, Dijon mustard, honey, and garlic in a Mason jar with a tight-fitting lid. Shake to combine. Adjust flavor with salt and pepper. 4. To assemble the salad, arrange the greens, beans, celery, and olives in a large, shallow bowl. Pour half the dressing over the mixture and toss gently to combine. Top with the cooked cauliflower and edamame; add remaining dressing. Toss to combine. Top with sliced almonds and garnish with basil.

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Included     ​ Ankeny, Iowa, April 15, 2025— Looking for light, luscious recipe ideas to celebrate Mother’s Day and Memorial Day? The Soyfoods Council suggests several new spins on springtime eating. Soyingredients such as edamame, canned black soybeans and tofu can lighten up classic fare and create new favorites. ​For Memorial Day picnics, try feed-a-crowd favorites such as Edamame Bean Salad or Calico Beans. Edamame Bean Sala d adds high-quality soy protein and a note of freshness to classic three bean salad. One cup of frozen prepared edamame provides 18 grams of complete protein. A half-cup serving of canned black soybeans provide about 11 grams of protein, almost two times more protein than typical canned black beans. Make it with one can each of drained black soybeans, green beans and yellow wax beans, along with 2 packages of frozen shelled edamame, cooked according to package directions. Add diced onion and celery to the beans. For the dressing, combine ½ cup soybean oil, ¾ cup vinegar and ½ cup sugar in a saucepan. Bring to a boil then reduce heat and simmer until sugar is dissolved. Pour cooled dressing over the beans. ​ Calico Beans are the perfect make-ahead variation on baked beans, made in a slow cooker. Combine a 16-oz. can of baked beans, two 15-oz. cans of drained black soybeans, a package of frozen shelled edamame and 1 cup maple syrup or barbecue sauce. Add ¼ cup cooked pork or turkey bacon, broken into small pieces. Simmer on slow cooker’s high setting for 3 to 4 hours, or  6 to 8 hours on low. ​Homemade Chocolate Tofu Ice Cream is an easy-to-make treat in an ice cream freezer.  To start, microwave 1 envelope of unflavored gelatin in ¼ cup water for 15-20 seconds to dissolve gelatin. Stir in a cup of chocolate soymilk. In a blender container, add another cup of chocolate soymilk, 8 oz. of drained soft silken tofu and blend until smooth. Add gelatin/soymilk mixture to blender, with ½ cup chocolate syrup, ½ cup sugar and 1 teaspoon vanilla. Blend. Place in ice cream freezer container and freeze according to manufacturer’s directions. A 3-ounce serving of silken tofu provides 8.5 grams of protein. ​Soyfoods help you create easy, flavorful side dishes to serve with your favorite entrees forMother’s Day celebrations. Sweet Potatoes with Miso Butter can be presented Hasselback-style (thinly sliced partway through the skin, resulting in an attractive, accordian-like appearance). Cook the slicedsweet potatoes in the microwave. Meanwhile, mix 2 or 3 Tablespoons butter with 2 teaspoons red or white miso per sweet potato. Microwave the mixture for 30 seconds. Stir and continue to cook for 10 more seconds if not combined. Brush mixture on each cooked sweet potato. ​For a robust, creative salad combination try Cauliflower, Butter Bean and Edamame Salad . The cauliflower is roasted. If desired, top the salad with grilled seafoodf or chicken. The bright-tasting dressing is made with soybean oil, fresh lemon juice, honey, chopped fresh basil leaves, Dijon mustard and minced garlic. ​ Easy dessert ideas include Chocolate Soynut Butter Pie . Use a pre-made graham cracker crust, and make the filling in a blender. Melt 12 ounces semi-sweet chocolate chips and ¼ cup dark chocolate chips and ½ Tablespoon butter in a microwave safe bowl. In a blender container, combine ½ cup chocolate soymilk, a box of firm silken tofu, and ½ cup Wowbutter® (soybean nut butter). Add melted chocolate and blend until smooth. Add filling to crust and chill for at least 12 hours.   You’ll find complete, step-by-step recipes on The Soyfoods Council website at www.thesoyfoodscouncil.com . Download the free digital cookbooks: Just Add Soy and Easy Snackable Soy . The website is frequently updated with new recipes and the latest information on soyfoods and your health. ​​​​​​# About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers arecommitted to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness  of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request     ​ Ankeny, Iowa, March 10, 2025— When eggs aren’t available, you don’t have to forego baking. Did you know that ¼ cup pureed silken tofu can replace each egg called for in your favorite recipes for quick breads (such as banana bread), cookies and brownies? Tofu boasts a neutral flavor and is a versatile cholesterol-free food. The Soyfoods Council helps you celebrate National Soy Foods Month in April, with a variety of recipes that also can come to the rescue when you’re craving your favorite eggy dishes. ​For breakfast, try making a Tofu Scramble when you don’t have eggs on hand. One-quarter  package of firm tofu provides about the same amount of high-quality, complete protein as one egg. To make the scramble, drain and crumble a package of firm water-packed tofu or baked, flavored tofu. Available tofu flavor varieties in your grocery store may include teriyaki, sriracha, sesame ginger and black truffle. Using a small amount of soybean oil, add thinly sliced vegetables of choice to a heated sauté pan. If you’re using unflavored tofu, season with turmeric, black pepper, salt and herbs. Cook for about 5 minutes, then mix in the crumbled tofu and sauté until tofu is heated through. ​For lunch ideas, try an easy Eggless Tofu Salad for sandwiches or to serve atop chopped greens. To a half package of extra firm silken tofu or drained water-packed firm tofu, add 3 Tablespoons mayonnaise, ¼ teaspoon turmeric and 2 teaspoons honey mustard, salt and pepper. Add your favorite ingredients for egg salad, such as pickle relish, celery seed, fresh herbs or chopped celery. For an alternate Tofu “Egg” Salad recipe, visit https://www.thesoyfoodscouncil.com/post/tofu-egg-salad-1 .   ​Sweet ideas include cookie recipes such as Chocolate Chip Tofu Cookies offer traditional taste and texture but do not require eggs as an ingredient. This soy-rich version is made with water-packed tofu that contributes to the texture. The cookie recipe calls for a blend of oatmeal, all-purpose flour and soy flour, textured vegetable protein (also known as textured soy protein), and 8 ounces of water-packed soft tofu. Butter, brown sugar and granulated sugar, vanilla extract and semi-sweet chocolate chips round out the ingredients. After 8 to 10 minutes of baking, you’ll be ready to discover why this recipe from the free digital cookbook, Just Add Soy , is a keeper. Look for complete recipes on The Soyfoods Council website as www.thesoyfoodscouncil.com . Download all three free digital cookbooks, including Just Add Soy , the latest one. In addition to recipes and cooking tips, the website also provides the latest information on soyfoods and your health. ​​​​​​# About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers arecommitted to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness  of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request     ​ Ankeny, Iowa, February 10, 2025— Whether you’re looking for recipe ideas to go green for St. Patrick’s Day or healthy snacks to indulge in during National Nutrition Month, The Soyfoods Council canhelp take your eating habits to the next level. National Nutrition Month, sponsored by the Academy of Nutrition and Dietetics, promotes making informed food choices and developing healthful eating habits. ​For St. Patrick’s Day gatherings, plant-based dips featuring sustainably grown U.S. soybeans help you go green in every sense of the word. Add a splash of green to your table with recipes like EdamameGarbanzo Bean Hummus dip, Silken Green Goddess Dressing, or Vegan Napa Cabbage Rolls. For Edamame Garbanzo Bean Hummus , add a 10-ounce package of cooked shelled edamameto a blender with ¾ cup garbanzo beans, 2 teaspoons minced garlic, 2 Tablespoons of soybean oil, 3 Tablespoons lemon juice and ½ teaspoon onion powder. Pulse and blend until smooth. Serve with raw vegetables or pretzel sticks. One cup of frozen prepared edamame provides 18 grams of complete protein. Silken Green Goddess Dressing is made in a blender with silken tofu, two avocados, the juice of a lemon and ¼ cup soybean oil. Serve over mixed greens. In recipes, cholesterol-free silken tofu can replace sour cream, ricotta or heavy cream.   Vegan Napa Cabbage Rolls are a shareable finger food, made with blanched cabbage leaves filled with extra firm water-packed tofu and cooked brown rice, as well as scallions, mushrooms and carrots. The rolls are briefly sauteed in a Tablespoon of soybean oil, and served with\ a sweetened soy sauce of with rice vinegar, soybean oil, cornstarch and warm water. Extra-firm water-packed tofu supplies about 8 grams of protein per 3-ounce serving. Healthy snacking is simple with soyfoods, not just for National Nutrition Month but also all year long. Get inspired by recipes featured in the free digital cookbook Easy Snackable Soy from The Soyfoods Council. Tempeh Bites in Peanut Curry Sauce start with tempeh that has been cut into cubes, simmered in soy sauce with soybean oil, rice vinegar (and sherry if desired), and flavored with minced peeled fresh ginger and crushed garlic cloves. The accompanying curried peanut sauce features curry powder, turmeric, garlic, soybean oil, and chopped dry-roasted peanuts. Tempeh (fermented soybean cake) is a probiotic food that provides approximately 18 grams of complete plant protein per serving. Soynuts make a great portable snack and offer 15 grams of protein per ¼-cup serving. You can mix them into your own favorite trail mix, add them to homemade caramel corn, or create a variety of flavored soynuts. For example, make Sriracha Soynuts by warming ¼ cup honey in a microwave, then stirring in ¼ cup sriracha sauce. Toss in 2 cups of soynuts  and coat thoroughly, then bake soynuts on a foil-lined baking sheet sprayed with nonstick cooking spray for 15 minutes at 350°F. You’ll find complete recipes on The Soyfoods Council website at www.thesoyfoodscouncil.com . Download the free digital cookbooks: Just Add Soy and Easy Snackable Soy . The website is frequently updated with new recipes and the latest information on soyfoods and your health. ​​​​​​# About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers arecommitted to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness  of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com ​ Ankeny, Iowa, Dec 2, 2024— This year as you celebrate the season, add a touch of creativity to the festivities by offering easy, better-for-you foods to family and friends. The Soyfoods Council shares simple recipes for holiday entertaining that include versatile, affordable soyfoods. Dips with chips, and deceptively easy desserts minimize time spent in the kitchen. Soy is a high-quality complete plant protein that provides all nine essential amino acids needed for nutrition. Here are a few suggestions featuring soyfoods like tofu, edamame, soy cream cheese and soymilk. ​Offer a trio of easy dips to complement fresh vegetables, chips, crackers, breadsticks or pretzels. For example, Tofu Ranch Dip , Edamame Garbanzo Bean Hummus, and Sundried Tomato Tofu Dip have wide appeal. Make an easy soy-rich spin on traditional ranch dip in a food processor. Simply combine a package of silken tofu with soybean oil and lemon juice. The dip is seasoned with garlic powder, onion powder, parsley, black pepper and salt. Hummus goes green when you make it in a blender with a package of cooked, shelled edamame (fresh green soybeans), ¾ cup canned garbanzo beans (drained), lemon juice, soybean oil and onion powder. Add salt and pepper to taste. Soy cream cheese and silken tofu work together to create a new iteration of Sundried Tomato Dip . Blend tofu with soy cream cheese and a package of Ranch seasoning dressing mix. For a totally plant-based dip, use packaged dairy-free ranch dressing mix (available online at Amazon.com ).  Add 1/3 cup of drained, chopped marinated sundried tomatoes and season the dip with dried minced onion and garlic powder. Easy-does-it desserts include after-dinner drinks like Hot Chocolate (simply heat chocolate soymilk) and D.I.Y Soy Irish Crème Liqueur made with 1 cup each of soymilk and dairy half-and-half, a 14-oz. can of sweetened condensed milk, ¾ cup Irish whiskey and 1/3 cup rum. Add one Tablespoon of chocolate syrup and a teaspoon of vanilla to flavor. Serve these sweet beverages with a one-pan dessert like Mixed Berry Delight , made with drained water-packed firm tofu, cream cheese, frozen berries, sugar, cornstarch and whipped topping. This no-bake dessert has a graham cracker crust. For more dessert ideas, visit the Soyfoods Council website for irresistible cookie recipes, including Toffee Cookies and Fudge Drop Cookies . You’ll find complete recipes on The Soyfoods Council website in three free digital cookbooks: Just Add Soy , Easy Snackable Soy, and Really Fast, Really Easy, Really Good . Visit the website at www.thesoyfoodscouncil.com to download copies. The website also offers additional holiday recipes, soy cooking tips, and updates on soyfoods and your health. ​​​​​​# About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers arecommitted to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness  of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

Pour chocolate soymilk into a microwavable mug. Please mug in the microwave, microwave for 1 minute, check to see if hot. If it needs to be hotter, microwave for an additional 30 seconds. Yield: 1 cup Please careful of hot mug and soymilk.

½ pound silken tofu ½ cup soybean oil 1 ½ cups sugar 1 tablespoon vanilla ½ cup cocoa powder 1 tablespoon soymilk 3 cups flour 1 teaspoon salt 1 teaspoon baking soda   1. Preheat oven to 350 degrees. 2. Blend silken tofu and soybean oil in blender until smooth, then pour into medium mixing bowl. 3. Add sugar, vanilla, cocoa powder, and soymilk to tofu mixture. 4. In a separate bowl, mix together flour, salt and baking soda. 5. Add dry ingredients to wet ingredients.  Mix well.  The dough should be fairly stiff.  Roll into 1½ inch balls.  Roll in sugar until coated.  Place on cookie sheet 1½ inches apart.  Bake for 12 to 13 minutes.  Cool on a wire rack.   Yield:  36 cookies