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Ingredients 1 (4-ounce) can whole green chiles 2 cups (8 ounces) shredded Cheddar soy cheese 2 cups (8 ounces) shredded hot pepper Monterey Jack soy cheese 2 jumbo eggs 1 1/4 cups soy sour cream plus additional for garnish 1/4 cup all-purpose flour 1/2 teaspoon salt 1 cup picante sauce Tortilla chips Sliced black olives Instructions Heat oven to 350ºF. Lightly grease 8-inch round casserole dish.Cut chiles in half; place in bottom of casserole. Sprinkle cheese over chiles.In a bowl, beat eggs with an electric mixer on high 30 seconds.By hand, stir in 1 1/4 cups soy sour cream, the flour and salt.Pour egg mixture over cheese. Let sit 1 minute. Pour picante over egg mixture.Bake 1 hour 20 minutes. Let cool 30 minutes. Invert onto serving plate. Garnish with additional soy sour cream, tortilla chips and olives. Notes Serves 6. Per serving (without additional sour cream, tortilla chips and olives): 128 Calories; 9 g Protein; 11 g Carbohydrates; 1 g Fiber; 6 g Fat; 1 g Saturated Fat; 91 mg Cholesterol; 458 mg Sodium

If you prefer a less peppery flavor; substitute fresh spinach for the arugula. Total Time 30 min Ingredients 8 ounces dried corkscrew macaroni (rotini) or medium shell macaroni 3 cloves garlic, minced ¼ teaspoon crushed red pepper 2 tablespoons olive oil 3 to 4 cups torn arugula ¼ teaspoon salt 2 medium plum tomatoes, chopped 1 cup pitted nicoise or kalamata olives, halved 2 tablespoons snipped fresh parsley ¼ cup grated Parmesan cheese (1 ounce) Instructions Cook pasta according to package directions. Drain pasta. Return to pan. Cover; keep warm. Meanwhile, in a large skillet cook garlic and red pepper in hot olive oil for 3 to 4 minutes or until garlic is tender. Stir in arugula and salt. Cook and stir over medium heat just until arugula begins to wilt.Stir in tomatoes, olives, and parsley; heat through. To serve Toss arugula mixture with pasta.Sprinkle with Parmesan cheese. Notes Makes: 4 servings Calories 379; FatF 14g; Protein 11g; Carbohydrate 51g; Cholesterol 5mg; Sodium 636mg

Ingredients 1/3 cup soy oil 1/3 cup all-purpose flour 1 cup each chopped onion, sweet green pepper and celery 1 tablespoon Cajun seasoning 1 teaspoon garlic powder 2 (14oz) cans vegetable broth 1 tablespoon Worcestershire sauce 1/2 teaspoon hot pepper sauce 12 ounces extra firm tofu, cubed 6 ounces soy sausage links, sliced 1 cup sliced fresh or frozen okra 2 roma tomatoes, chopped 1/2 cup toasted soy nuts 1/2 teaspoon filé powder Hot cooked rice Instructions In a large heavy saucepot cook oil and flour over medium-low heat, stirring occasionally, until dark reddish brown (about 35 minutes).Add onion, green pepper and celery. Cook 10 minutes.Stir in Cajun seasoning and garlic powder.Add vegetable broth, Worcestershire sauce and hot pepper sauce.Simmer for 30 minutes.Stir in tofu, sausage, okra, tomatoes and soy nuts.Simmer about 10 minutes. Stir in filé powder.Serve in a bowl with a mound of rice. Notes Makes 6 servings By Chef Eric Caballos, Des Moines Marriott

Ingredients 1 cup precooked spinach ¾ cup firm tofu 3 tbsp soy parmesan cheese ¼ cup soy mozzarella cheese ¼ teaspoon oregano ¼ teaspoon basil ⅛ teaspoon salt ⅛ teaspoon pepper Pinch of garlic powder 1 egg – whole ½ cup soy butter 2 tablespoon dill 4 salmon steaks/fillets Instructions Thaw spinach. Chop tofu into small cubes.Add tofu to spinach.Add cheeses and other seasonings to the mixture and toss together lightly.Whip egg thoroughly, add to mixture and mix well.Mix together butter and dill, refrigerate until needed.Slice a small pocket in the thickest part of each fillet.Spoon stuffing mixture into the pocket, then place the salmon in a prepared baking dish.Preheat oven to 400 degrees, line a baking pan with foil and lightly grease the foil.Cook salmon for 10-15 minutes, or until the salmon is firm and flaky.Remove from oven.Put a salmon steak onto a plate and add a small teaspoon-sized ball of dill butter on top and allow to melt over the salmon. Notes Yield: 4 servings. Nutrional analysis: One serving equals 430.26 Calories; 24.62 g fat (3.09 g saturated fat); 119.78 mg Cholesterol; 659.62 mg Sodium; 10.31 g carbohydrate; 2.18 g Fiber; 40.67 g Total Protein; 9.2 g soy protein.

Ingredients 11 oz soy (soba) noodles 1 tbl soybean oil 3 teas white miso paste ⅓ cup honey 1½ tbl sesame oil 6 salmon fillets, boned and skinned 1 teas chopped garlic 1 tbl fresh grated ginger 1 carrot, julienne 6 small spring onions 1 cup soy bean sprouts ⅓ cup rice wine vinegar 3 tbl light soy sauce 1 teas sesame oil 1 tbl toasted sesame seeds mustard cress to garnish Instructions Blanch the soba noodles. Combine the miso, honey, sesame oil and 1 tbl water to form a paste. Brush over the salmon, then sear on a hot grill for 30 seconds each side.Brush the salmon again with the paste and place on a baking tray.Bake for 6 minutes and rest in a warm place.Heat the remaining oil in a wok.Add the garlic, ginger, carrot, spring onion and sprouts.Stir fry 1 minute. Add the noodles, rice vinegar, soy sauce and extra sesame oil and stir fry quickly to heat through.Divide the noodle mix among 6 plates.Top with the salmon.Garnish with the cress and sprinkle with sesame seeds

Stratas have traditionally been a favorite make ahead breakfast or brunch entrée. In this variation, ground sausage shows itself off in style. Just add a thoughtful assortment of fresh fruit along with steaming mugs of coffee for a memorable morning meal. Ingredients 1 ½ pounds Bratos, cut into bite size pieces 16 slices good quality white bread 2 cups shredded sharp cheddar cheese 5 eggs 3 cups milk 1 teaspoon salt 1 teaspoon dry mustard Instructions In a large skillet, brown Bratos. *Cut bread into cubes.In an 8 x 12-in baking dish, evenly spread Bratos over bread. Top with shredded cheese.In a mixing bowl, beat together eggs, milk, salt and mustard until evenly combined. Pour over sausage mixture. Cover and refrigerate for 3 to 24 hoursBake, covered, in a preheated 325 degree oven for 30 minutes. Uncover, bake for 30 minutes more or till a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Notes Serves 8* You can substitute soy sausage crumbles instead of Bratos if you prefer.

Making Sushi can be a wonderful family project. There are several steps and, to some, unusual ingredients. Make the shopping trip an educational experience since you’ll need to seek out the sushi rice, rice wine vinegar, the nori (seaweed sheets) and the sushi rolling mats either in a large supermarket’s ethnic food section or in an Asian market. You’ll find tempeh in the refrigerated ethnic foods section. Tempeh is a “cake” made from fermented soybeans with a mushroom-like flavor. Ingredients 1 cup sushi rice or short grain rice 2 cups water Pinch salt 3 tablespoons seasoned rice wine vinegar 1 tablespoon sugar 2 sheets nori * 1 package baked tempeh 1 avocado Soy sauce Chives 1 bamboo rolling mat for sushi Instructions Measure rice into a strainer. Hold strainer under cold running water and rinse rice for several minutes.Put rice into a rice cooker or medium saucepan. Pour in the 2 cups water. Add a pinch of salt. Cover and cook according to cooker directions or until rice is just tender, about 20 minutes.While rice is cooking, measure vinegar and sugar into a 1-cup glass measure and microwave on HIGH for 10 seconds. Stir to dissolve the sugarSpread the cooked rice in a 9x13x2-inch or other flat panAdd the vinegar mixture and stir to mix with the rice and to cool the rice..With a sharp knife on a cutting board (with adult supervision) cut the tempeh into slices ¼ inch thick.Wash the knife and cutting board and cut the avocado in half. With a spoon, scoop out the pit. Use the spoon to scoop the avocado out of the peel, or pull the peel off with fingers or a knife. Slice avocado into strips.Wash and rinse the cutting board. Put the rolling mat on the cutting board. Put one of the pieces of nori on the mat.Wet your fingers with cold water, to keep the rice from sticking. For each roll, take a handful of rice and pat it over ¾ of the nori, to about 1/4 inch thickness, leaving one of the narrow ends of the nori uncovered..Arrange half of the tempeh and avocado strips crosswise on the rice on the nori, starting at the covered end.Using the mat to help you get the roll started, lift the mat and fold it over the temper and avocado. Push down gently but firmly to hold the nori in place. Using the mat to help (but not rolling it in with the nori) roll up the sushi.Dip your fingers in water and moisten the very end of the uncovered nori to help seal the roll.Repeat with remaining nori, rice and fillings.With a sharp knife, slice each roll into 6 pieces.Serve on plate with the cut sides of the roll up. Serve soy sauce in a dipping bowl. Notes Makes 4 snack servings By Andrew & Ruby Mayne, Stanford University, Catering

Ingredients 1 lb. Soy7 Lasagna noodles ¼ cup olive oil 1 medium onion, diced 1 green pepper, diced 5 cloves garlic, minced 2 tbsp. fennel seeds, crushed 2 - 28 oz. cans crushed tomatoes 3 – 15 oz. cans diced tomatoes 2 tbsp. dried oregano 2 tbsp. dried basil ½ cup Balsamic vinegar 2 cups Ricotta Cheese 2 eggs 2 tbsp. Italian Seasoning Salt and Pepper to taste 1 medium red onion, sliced 2 medium zucchini 1 green pepper 1 red pepper 2 fennel bulbs, sliced and grilled 3 cups artichoke hearts quarters 1 cup sliced Kalamata olives 1-1/2# Soy7 Italian Sausage Pizza Topping 1 lb. smoked mozzarella, grated ½ lb. Regianno cheese, grated Sauce Instructions Sweat the onions and peppers in the hot olive oil for 3 minutes.Add the garlic and sauté for 1 minute.Add the fennel seeds and sauté until the seeds are fragrant, about 30 seconds.Add the tomatoes and dried herbs. Bring to a boil, reduce heat and simmer low for about 2 hours.Add the Balsamic vinegar and simmer an additional 20 minutes.Adjust seasoning with salt and pepper.Set aside for future use. Noodle Instructions Prepare the lasagna noodles according to the package directions. Rinse, drain well and set aside for future use. Prepare Vegetables Peppers – Wash peppers well. Place on medium heat char-grill and cook until the skin is black and blistered. Remove to a stainless steel bowl, cover with plastic wrap and let set until cooled – about 20 minutes. Remove the stem, white pith and skin from the peppers and cut into ½” wide strips. Strain the juice in the bowl into the prepared sauce from above.Onions – Brush the onion slices with olive oil, season with salt and pepper if desired. Grill over medium heat until browned – about 3 minutes per side.Zucchini – Trim the ends and slice into ½” lengthwise slices. Brush with olive oil and season with salt and pepper. Grill over medium heat until softened – about 3 minutes per side. Ricotta Cheese mixture Lightly beat the eggs with the Italian seasoning and the salt and pepper. Add the ricotta cheese and mix well. Refrigerate until ready for use. Assembly Assemble as in a typical lasagna. However, use each vegetable as an individual layer. Use the Pizza Topping for each layer. Divide the ricotta mixture between the layers. Ensure the top layer of the lasagna noodles is completely covered with sauce before topping with the cheese.Bake at 350°F until hot and bubbly, about 45 minutes. Notes Serves 10 people

Ingredients 1 pound cooked small shrimp (or large shrimp, chopped) 8 oz. firm tofu, pressed * ¾ cup diced fresh pineapple 2/3 cup lime juice ½ cup finely chopped cilantro leaves, optional ¼ cup chopped red onion 1 green onion, finely chopped 1 jalapeno, finely chopped 1 teaspoon salt Hot sauce to taste Tortilla chips for garnish Instructions In large bowl gently mix all ingredients together with a rubber spatula. Cover and refrigerate 30 minutes to 1 hour. Serve in decorative glasses and garnish with tortilla chips. Notes * To press tofu, place block of tofu on a layer of paper towels on a plate or cutting board.Top with additional layer of paper towels and a second plate.Put a can or other weight on the top plate, to create a press.Let stand 15 to 30 minutes to press excess liquid out of the block of tofu. Makes 6 appetizer servings

Ingredients 1cup julienned tempeh1cup edamame,cooked 1/2 cup shredded green papaya 1/2 cup shredded daikon radish 1/2 cup shredded semi-ripe mango 1/2 cup julienned red bell pepper 1/2 cup julienned yellow bell pepper ¼ cup shredded persimmon (fugo) or ½ cup shredded carrot ¼ cup shredded carrot ¼ cup roughly chopped Asian cilantro, optional ¼ cup rice wine vinegar ¼ cup soy oil 1 tablespoon minced pickled ginger 1 tablespoon toasted sesame seed 1 teaspoon finely chopped mint 1 small Thai bird pepper, chopped (optional) 1teaspoon lime juice Fish sauce to taste Freshly ground black pepper to taste Kosher salt to taste Instructions Blanch tempeh in boiling water for 3 minutes. Lift out of boiling water and drain well. In skillet heat over medium high heat, heat olive oil. Add tempeh strips and cook until golden brown. Combine with all remaining Suttong ingredients and let stand 30 minutes before serving.

Ingredients 3 Portobello mushrooms 2 ounces soy cream cheese (tofutti) 2 ounces tofu1 ounce fat-free cream cheese ¼ cup TVP, re-hydrated ½ cup shredded Colby jack blend 2 tablespoons soy cheddar cheese 2 tablespoons green salsa (Salpico) 1 tablespoon basil pesto (Classico) Instructions Wash the Portobello mushrooms and pop the stems out of the center, set aside.Combine all remaining ingredients and mix well to create filling, reserving ¼ cup cheese for mushroom tops.Spoon 2-1/2 tablespoons of filling generously into large caps.Sprinkle shredded cheese atop filling.Place mushrooms on pan lined with foil and broil for about 4-5 minutes or until cheese is melted and slightly browned. Notes For large parties, baby bella caps work as a great appetizer. Just teaspoon mixture into small caps and follow same directions. (This is enough to stuff two packages of small mushrooms.) Yield: 3 servings. Nutrional analysis: One serving equals 228.03 Calories, 9.15 g Fat (2.28 g saturated fat), 3.26 mg Cholesterol, 539.12 mg Sodium, 18.39 g Carbohydrate, 5.58 g Fiber, 21.82 g Total Protein, 7.63 g Soy Protein.

Ingredients ¼ cup butter ¼ cup bacon drippings 1 ½ cups chopped red onion 2 cups chopped red bell pepper 2 cups chopped green pepper 2 tablespoons roasted garlic 4 cups drained canned or cooked black soybeans 2 ½ cups cooked Edamame (sweet green soybeans) 1 ½ cups Panko (Japanese bread crumbs) 1 cup soy grits 1 tablespoon Kosher salt 1 tablespoon freshly ground black pepper 8 eggs, beaten 2 cups soy flour 1 ½ cup yellow corn meal 1 ½ cup blue corn meal Soybean oil, as needed for frying Instructions In large skillet over medium high heat, heat the butter and bacon drippings.Add red onion and red and green peppers.Cook until slightly browned. Add garlic and cook another minute or so.Remove from heat and set aside.In large bowl with potato masher or large spoon, mash ½ of soybeans.Stir in remaining soybeans, onion/pepper mixture from skillet, Panko, cilantro, soy grits, salt and pepper and eggs.Shape into patties.In large deep plate or pie plate combine soy flour, yellow and blue corn meals.Coat cakes in corn meal mixture.Cover and chill one hour. In large skillet over medium high heat, heat ¼ inch soybean oil until hot.Add cakes, a few at a time, and cook on each side until browned.