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Ingredients 6 slices of bacon 2 eggs 1 egg yolk ½ c soy milk 2 cl garlic, crushed ¾ c grated parmesan 13 oz soy pasta 1 oz soy margarine 1 tbl fresh flat leaf parsley Instructions Cut the bacon into 1 inch pieces. Cook over low heat for 5 minutes until softened.Increase the heat and cook until crisp.Remove the bacon, drain on paper towels. Mix the eggs, yolk, soy milk, garlic and Parmesan in a bowl.Add the bacon. Cook the soy pasta in a saucepan of boiling water until al dente.Drain and return to the pan.Add the soy margarine and warm through.Turn off the heat, then add the egg mixture and the parsley and toss well.The heat of the pasta will cook the sauce.Serve with extra grated Parmesan.

Another winning recipe from Chef Chris Koetke—one that kids are sure to love. You can find marinated tofu in the produce section of most supermarkets. Serve with Soy7 soy enhanced pasta or regular pasta. You can also use the Italian marinated firm tofu in place of the plain. Ingredients 1 (14-ounce) package water-packed firm tofu, cut into ½” cubes ¼ cup olive oil 4 ounces assorted mushrooms, sliced 1/3 cup minced onion 2 garlic cloves, minced 1 teaspoon chile flakes 16 ounces tomato sauce 3 tablespoons chopped Italian black olives ¼ cup chopped fresh basil 6 cups hot cooked Soy7 spaghetti Instructions Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add tofu, sauté until lightly browned. Remove from pan and reserve.Add remaining oil, mushrooms, onion and garlic to skillet; sauté 5 minutes. Add chile flakes and cook 1 more minute.Add reserved tofu and tomato sauce and bring to a simmer. Cook for 20-30 minutes. Just before serving, add the olives and the basil.Serve over spaghetti with Parmesan cheese. Notes Yield: 6 servings CALORIES 26 (7% from fat); FAT 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); PROTEIN 3.9g; CARBOHYDRATE 24.7g; CHOLESTEROL 4mg; IRON 1.4mg; SODIUM 227mg; CALCIUM 20mg;

Make your fire on both sides of the grill, then put the pork chops in the center—this is called indirect grilling. The chops will cook slower, keeping them moist and succulent. Chop Rub Ingredients ½ cup dark brown sugar ½ tablespoon coarse ground pepper 1 tablespoon kosher salt 1 tablespoon sugar ½ tablespoon smoked paprika or paprika 4 2-inch thick pork chops Olive Oil 2 oranges, cut in half Edamame and Walnut Salad Ingredients ½ heaping teaspoon Dijon mustard 2 tablespoons wine vinegar or balsamic vinegar ½ cup extra virgin olive oil Sea saltFreshly ground pepper1 teaspoon grated fresh ginger 1 teaspoon Chop Rub 4 navel oranges peeled and sectioned 12 ounces shelled cooked edamame ½ cup walnut halves, toasted Instructions Preheat grill. Combine first five ingredients; stir well. Pat pork chops dry with paper towels. Brush lightly all over with oil. Using your hands or a spice bottle, sprinkle chop rub over chops (reserving 1 teaspoon for salad below). Pat gently to form a crust, but do not rub hard.Place chops in the center of the cooking grate over indirect medium heat. Let grill for 15 minutes before turning. Turn and let cook 10-15 more minutes or until done. The outside should be crusty and the inside juicy and just a little pink. Remove from the grill and let sit for 5-10 minutes. While the pork chops are “resting” put orange halves on the grill cut-sides down, over direct heat for 5 minutes or until charred. Remove from grill and squeeze the juice from half of an orange over each chop. Serve with Edamame and Walnut Salad. Edamame and Walnut Salad Instructions Combine first 7 ingredients, whisk together until emulsified. Combine orange sections edamame, and walnuts. Just before serving, toss salad with about half of the vinaigrette, adding more if necessary.Slice oranges between the membranes to make “supreme” slices of orange sections. Mix gently with the cooked edamame and toss with enough of the Ginger Dressing to moisten the salad. Taste for salt and pepper and adjust as necessary. Crumble toasted walnuts on top and serve with Crusty Double-Cut Pork Chops . Notes Serves 8

Ingredients 14 to 16 oz. soy sausage ⅓ cup dry bread crumbs ¼ cup finely chopped onion ⅔ cup chili sauce 1 slightly beaten egg ¼ tsp. salt Dash pepper 1 tbsp. soy oil ⅔ cup whole berry cranberry sauce 2 tbsp. water ⅛ tsp. cinnamon Instructions In a large bowl combine soy sausage, bread crumbs, onion, 1/3 cup chili sauce, egg, salt and pepper. Shape into 4 patties about 1/2 inch thick.In a large skillet, cook the patties in hot oil about 4 to 5 minutes per side or until cooked and lightly browned.Meanwhile, in a small saucepan combine cranberry sauce, remaining 1/3 cup chili sauce, water and cinnamon.Bring to a boil. Reduce heat and simmer 5 minutes.Serve sauce over patties. Notes Makes 4 servings.

Ingredients 2 tablespoons sesame oil 1 tablespoon unsalted butter 1 small onion, chopped 2 cups Carnaroli or Aborio rice ¼ cup soy milk ¼ cup apple juice 6 cups vegetable broth or stock, heated 1 tablespoon butter 2 cloves garlic, minced 8 ounces silken tofu, cubed 13 ounces cooked Artichoke hearts, diced Cayenne pepper to taste. Instructions In saucepot over medium high heat, heat oil and butter. Add rice and cook, stirring frequently, until rice begins to brown. Add half of the chopped onion, soy milk and apple juice. Cook and stir until liquid is absorbed. Add the hot vegetable broth, about 1 cup at a time. (Reserve ¼ cup broth.) Cook and stir after each addition until broth is absorbed. Reduce heat to low, cover and cook 20 minutes. Meanwhile, in small saucepan over medium high heat, cook remaining half of onion in the 1 tablespoon butter until lightly browned. Stir in garlic and cook briefly. Add tofu and cook another few minutes. Remove rice from heat and stir in reserved ¼ cup broth, tofu mixture and artichoke hearts. Heat through.Finish with cayenne pepper to taste. Notes Makes 6 to 8 servings

Ingredients 1 cup quartered fresh mushrooms 1 cup thinly sliced carrots 1 small zucchini, sliced ½ cup edamame 4 green onions, sliced ½ tsp. dried basil leaves, crushed ½ tsp. salt ¼ tsp. dried oregano leaves, crushed ¼ tsp. pepper 2 tbsp. soy oil 6 to 8 oz. soy steak strips 2 tbsp. dry white wine 1 12-oz. jar chicken gravy ¼ cup sour cream Hot cooked soy or whole wheat pasta Instructions In a large skillet cook vegetables and dry seasonings in hot oil until vegetables are just tender. Remove from skillet. In the same skillet cook soy strips in remaining oil until browned. Stir in wine and simmer 1 minute. Stir in gravy and sour cream until blended. Stir in vegetables. Cook until heated through. Serve over pasta. Notes Serves 4

Ingredients 1 lb. extra firm tofu, sliced into ¼” slices and patted dry 2 T. extra virgin olive oil 1 T. lemon juice 2 cloves minced garlic 1 T. minced onion 1 T. dry oregano 2 t. ground black pepper 1 t. salt Soy-based Tzatziki Sauce Ingredients 12 oz. pureed soft silken tofu 2½ t. lemon juice (depends on soy product) 1 c. grated cucumber, pressed between hands to remove excess moisture 1-2 cloves minced garlic (2 will be quite garlicky) ⅜ t. salt ⅛ t. white pepper 2 T. extra virgin olive oil Instructions Mix all ingredients except for the tofu.Lay tofu slices on a sheet tray.Brush one side of the tofu with the olive oil mixtureTurn the slices over and apply the remaining olive oil mixture to the slices.Let marinade in the refrigerator for 2-8 hours.Bake tofu slices in a 425° oven for 25 minutes. (Turn the slices over half way though the cooking process.)The finished slices should be lightly browned and very aromatic.They can also be easily reheated.Serve inside a warm pita pocket with sliced onion, sliced tomato, minced parsley, and soy-based or traditional yogurt tzatziki sauce. Soy-based Tzatziki Sauce Instructions Combine all ingredients. Let marinate in cooler for at least 2 hours. By Chef Christopher Koetke CEC, CCE

This recipe comes from Doug Hosford, chef of High Cotton Catering in Natchez, Mississippi. Edamame stands in perfectly for lima beans-- a Southern staple--in this spin on succotash. Serve with whipped sweet potatoes. Shrimp 1 pound large shrimp, peeled and butterflied 2 tablespoons Cajun or Old Bay seasoning 1 tablespoon olive oil Salsa 2 mangos, peeled and diced 1 red bell pepper, chopped 1/2 cup chopped green onion 1 cup edamame 1/4 cup chopped cilantro 2 tablespoons lime juice 2 teaspoons olive oil ¼ teaspoon salt Instructions To prepare shrimp, toss shrimp with seasoning. Heat oil in a heavy skillet over medium high heat. Add shrimp, sauté 7 minutes or until shrimp are browned and done.To prepare salsa, combine all ingredients; toss well. Serve shrimp with salsa. Yield: 4 servings.

This full flavored dish uses the Soy7 Recipe strips made by ADM. They provide 11 grams of soy protein per serving. They’re a great substitute for chicken and are a breeze to use. They come in a 3-ounce box and are shelf stable. Look for them in your supermarket. Sautéing the cloves and cinnamon stick flavors the oil that sets the spicy background for this dish. Ingredients ¼ cup vegetable oil 8 whole cloves 1 (3-inch) cinnamon stick 2 cups diced onion 1 teaspoon crushed red pepper 2 bay leaves ¼ cup peeled, minced fresh ginger 2 tablespoon minced fresh garlic 1 chopped jalapeno or serrano pepper 1 tablespoon curry powder 1 tablespoon garam masala 3 cups diced tomatoes 1½ cups water 3 cups chopped fresh spinach 2 (3-ounce) boxes Soy7 Recipe strips 1 teaspoon kosher salt Mango Coriander Chutney 2 cups hot cooked basmati rice Instructions Heat oil in a large nonstick skillet over medium-high heat. Add cloves and cinnamon; sauté 5 minutes or until cloves swell and cinnamon uncurls. Remove cloves with a slotted spoon.Add onion, sauté until golden brown, about 10 minutes. Stir in red pepper and bay leaves; sauté 5 minutes, stirring constantly. Add ginger, garlic, chile pepper, curry and garam masala; sauté 1 minute.Add tomatoes and water; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Stir in spinach and soy strips; cook just until spinach is wilted and strips are heated through. Season with salt. Serve over rice with Mango Coriander Chutney and 1/2 cup basmati rice. Notes Yield: 4 servings. Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg;

This dish is from Paula Disbrowe, Cowgirl Chef of the Hart & Hind Fitness Ranch in Rio Frio, Texas. The star of it is the crunchy cabbage slaw and the spicy dressing—in which tofu stands in for the mayonnaise, providing creaminess without the fat. You can fry your own tortillas, or save time by buying a spiced variety (Paula likes the chipotle flavored Charros brand, available in ethnic markets.). This recipe calls for roasted, shredded chicken meat, but it’s also delicious with grilled chicken breasts or thighs that are sliced on the bias. Citrus Slaw Ingredients 3 ounces silken firm tofu, cut into 1-inch dice (1/2 cup) ¼ cup fresh lime juice 2 tablespoons red wine vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1 canned chipotle chile in adobo 1 teaspoon finely grated orange zest ½ teaspoon finely grated lime zest salt and freshly ground pepper ½ small green cabbage, finely shredded (3 cups) ½ small red cabbage, finely shredded (1 1/3 cups) 1 small red onion, thinly sliced 1 large carrot, coarsely grated 3 tablespoons finely chopped cilantro Tostados Ingredients ½ cup vegetable oil Six 6-inch corn tortillas 3½ cups shredded roast chicken (from one medium roast chicken, skin removed) To Prepare The Slaw Combine the tofu with the lime juice, vinegar, honey, mustard and chipotle in a food processor or blender; process until smooth.Add the remaining 1/4 cup oil in a thin stream and process until creamy.Transfer to a bowl. Stir in the orange and lime zest, salt and pepper.In a large bowl, toss the cabbages, onion, carrot and cilantro. Add all but 3 tablespoons of the dressing and toss. To Prepare Tostados Heat ¼ cup oil in a small skillet over moderate heat.Add 1 tortilla and fry until golden and crisp, turning once, about 2 minutes.Transfer the tostada to paper towels to drain.Repeat with the remaining tortillas To Assemble Tostadas Place tortillas on plates and mound the slaw on top.Add the chicken to the bowl, toss with the reserved 3 tablespoons of dressing and mound on the slaw.Garnish with lime wedges, if desired. Notes Yield: 6 servings Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; IRON 1.4mg; Sodium 227mg; Calcium 20mg

Ingredients 8 oz boneless chicken breast, medium diced 8 oz firm tofu, medium diced 6 oz buttermilk 3 oz hot sauce 2 tablespoons brown sugar 1 oz lemon juice 2 cup corn starch 1 tablespoon salt 1 tablespoon white pepper, ground 1 teaspoon cayenne pepper 4 oz hot sauce 4 oz mayonnaise 4 oz bleu cheese, crumbled3 cup bowtie pasta, cooked ½ each red onion, julienne 1 each celery stalk, finely julienne 1 tablespoon parsley, finely chopped Salt and pepper to taste Instructions Marinate the chicken and tofu for about one hour or overnight in the buttermilk, hot sauce, brown sugar, and lemon juice.Remove the chicken and tofu from the marinade and drain well.Dredge the chicken and tofu separately in the cornstarch.Fry separately in 350 degree fryer until golden brown.Mix the pasta with the chicken, tofu, bleu cheese, mayonnaise, hot sauce, red onion, celery and parsley.Season to taste. Notes Servings: 3

Ingredients 2 cakes firm Tofu 1 medium onion 1 large garlic clove, minced ¼ teaspoon ground cinnamon 1 teaspoon ground cumin seeds Pinch of Clove ¼ teaspoon Tones southwestern chipotle seasoning ¼ teaspoon ground cayenne pepper 3 Tablespoons vegetable oil ½ teaspoon oregano 2 large tomatoes, chopped ¼ cup chopped cilantro 1 small apple, cored and chopped 1/3 cup raisins, golden 1/3 cup finely chopped soy nuts 1 tablespoon red wine vinegar 6 large bell peppers or a mixture of green, yellow, red peppers 1 cup tomato juice Hot sauce Ingredients 2 cups undrained canned tomatoes 1 small onion chopped ½ green bell pepper, coarsely chopped 2-3 Tablespoons minced chilies ¼ teaspoon ground cumin Garnish cilantro Instructions In a large heavy skillet, sauté the cilantro, onions, garlic, cinnamon, chipotle seasoning, oregano, cumin and ground cayenne pepper in the oil until the onions are soft. Add the chopped tomatoes, apple and raisins.Cover and simmer on low heat for 5-10 minutes, until the apple is soft.Add the tofu, soy nuts and vinegar and simmer for another 10 minutes, stirring occasionally. Salt to taste.Cut the peppers in half lengthwise and remove the seeds, leave the stems on if you can, which will help the peppers hold their shape during baking.Fill each pepper half way with the tofu mixture and place it in a glass baking dish.Add the tomato juice to the bottom of the pan and cover tightly with aluminum foil.Bake at 350 degrees for 30 minutes – 45 minutes until peppers are tender. Hot sauce Instructions Puree the tomatoes, bell peppers, cumin, onions, chiles in a blender until smooth.Simmer uncovered on low heat for at least 20 minutes, stirring occasionally.Salt to taste. Notes Serve peppers on a bed of rice.Pour hot sauce over peppers.Garnish cilantro, ground soy nuts.