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Ingredients ½ cup chopped fresh cilantro ¼ cup water 2 tablespoon unsweetened coconut 1 tablespoon peeled minced ginger 1 garlic clove, minced ½ teaspoon ground cumin ½ teaspoon salt ¼ teaspoon crushed red pepper 1½ cups diced fresh or bottled mango 2 tablespoons roasted peanuts, coarsely chopped Instructions Combine first 8 ingredients in a bowl.Stir in mango and peanuts. Notes Yield: 1 ½ cups. Serving size: 1 tablespoon. 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 1 package (12 ounces) frozen edamame, thawed 1 can (16 ounces) cream style corn 1 cup sage and onion stuffing 1 tablespoon chopped onion 1 egg, slightly beaten ¾ cup crushed sage and onion stuffing 2 tablespoons butter, melted Instructions Mix together the first 5 ingredients. Place in a greased 1 1/2 –quart casserole. Combine melted margarine with crushed stuffing; sprinkle over top of casserole. Bake uncovered in a 350 degree F. oven about 30 minutes. Notes Yield: 6 servings

Tempeh and tofu are perfect in this zesty tomato sauce. You’ll never miss the meat. This recipe is from Didi Emmons. Ingredients 8 ounces tempeh or firm water-packed tofu 2 tablespoons canola oil 1 large onion, minced 2 large garlic cloves, minced 1 1/2 tablespoons chili powder 1/2 teaspoon ground cumin 1 1/ 2 cups canned crushed tomatoes 3 tablespoons ketchup 1 cup frozen peas, thawed 3 (2-ounce) hamburger buns Instructions Crumble the tofu or tempeh into small bits with your hands into a bowl. Heat 1 tablespoon oil in a large, heavy skillet over high heat. When the oil is hot, add the tempeh or tofu and turn the heat to medium. Cook for about 6 minutes, stirring occasionally, until the tempeh or tofu is golden brown. Add the minced onion to the pan and the remaining tablespoon of oil, and sauté, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, and cumin and cook 2 minutes more. Add the tomatoes, ketchup and 1/2 cup water, the peas, and cook for 2 minutes. Spoon over split and toasted burger buns. Notes Yield: 3 sandwiches. 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 1/2 cup extra firm tofu 2 tablespoon mayonnaise or vegenaise 4 ounce can shrimp, rinsed and drained or 3/4 cup chopped cooked shrimp 1/4 cup chopped sweet green pepper 2 green onions, finely chopped 2 teaspoon lemon juice 1/2 teaspoon snipped fresh oregano 1/2 teaspoon ground cumin 1/8 teaspoon ground red pepper 2 10-inch flour tortillas Instructions In a blender or food processor, blend tofu and mayonnaise until smooth, place in a small bowl.Stir in shrimp, green pepper, green onions, lemon juice, oregano, cumin, and red pepper.Spread evenly over tortillas. Roll up tortilla and wrap in plastic wrap. Chill at least 2 hours or overnight.Cut in 1" slices. Notes Yield: Approximately 16 appetizer slices.

This recipe is courtesy of syndicated columnist, cookbook author and chef, Steven Petusevsky. Steven is chef/owner of Chef Steve’s Carried Away Cuisine in Weston Florida, which furnishes fresh, natural, made from scratch dishes to go. He is also the author of The Whole Foods Market Cookbook. In this recipe Steve combines textured vegetable protein with aromatic basmati rice, allowing it to soak up the rich flavor of tomato, cabbage and herbs while it simmers. This modern version of a classic dish freezes well. Serve this with a field green salad and warm loaf of bread for a complete meal. Ingredients 1 cup basmati rice 1 large head, green cabbage, very outer leaves discarded, core removed 1 1/2 cups water 1 4-ounce package soy ground beef (such as Soy7 Burger Bits) 1 tablespoon olive oil 1 medium onion, chopped 1 clove garlic, minced 2 teaspoons Italian seasoning 1 28-ounce can diced tomatoes in juice 1/4 cup apple cider vinegar 1/4 cup light brown sugar 2 sprigs fresh thyme 2 bay leaves 1/2 teaspoon lemon pepper spice Instructions Combine rice and water in a small saucepan and bring to a boil. Lower to a simmer and cook for 10 minutes until half cooked. The rice will continue to cook in the sauce. Bring a large pot of water to a boil for blanching the cabbage leaves. Have a large bowl filled with ice and water next to the stove for cooling and "shocking" the cabbage leaves. This makes them soft enough to layer. When the water boils, add the whole head of cabbage and blanch for a minute until the outer leaves fall off. Using tongs, place these leaves in the ice water to cool and repeat this process until most all the outer green leaves come off. You will end up with about 15-18 leaves to layer depending on the size of the head. Cool and chop the remaining heart of the cabbage into small pieces and reserve.Prepare Burger Bits according to package directions. Heat the oil in a large sauté pan over medium heat. Add the onion and garlic, sautéing for 1 minute until softened. Add the hydrated Burger Bits and Italian seasoning and stir in well. Add the partially cooked rice. Cook 5 minutes or until lightly browned. Add the remaining ingredients; diced tomatoes, vinegar, sugar, thyme, bay leaves and lemon pepper. Bring to a boil and simmer for 15 minutes to form a thick sauce.Preheat the oven to 375 degrees.In a large 2-1/2 quart baking dish, layer the blanched cabbage and soy mixture repeating the layers until all the ingredients are used. End with the soy mixture on the surface. Bake for 15-20 minutes until heated through and serve. Notes Serves 6-8 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 tempeh cut into 1/2” cubes (this is approximately 120 pieces) 3 T. extra virgin olive oil1 onion, sliced thinly 2 garlic cloves, minced 1 1/2 T. chile powder 1/2 t. chipotle powder (more if increased heat is desired) 1 1/2 c. water or stock 2 T. cider vinegar 1/2 t. cumin 1 t. salt (this amount may be more or less depending on the amount of salt in the chile powder) 3 T. tomato sauce 2 t. sugar 1 can (15 oz) cooked brown soy beans, drained Instructions Bring to a boil 1 qt. of water. Add tempeh and simmer for 15 minutes. Drain in a colander and rinse briefly with water. Pat dry. In a large sauté pan, lightly brown the tempeh in 1 1/2 T. olive oil over high heat. Remove from pan and reserve. Do not allow the tempeh to become too brown.In the same sauté pan over moderate heat, sauté the onions in the remaining olive oil until they are translucent and lightly brown. Add garlic and cook for 2 more minutes.Add chile and chipotle powders. Cook for just a few moments, or until you can smell the chile.Immediately add the water or stock so that the chile and chipotle powders do not burn and become bitter.Add remaining ingredients and the tempeh. Bring to a boil and reduce to a simmer. Simmer for 30 minutes. Taste for seasoning and serve wrapped in a burrito along with traditional accompaniments such as: Cilantro, Cheese, Avocado slices or guacamole, Diced tomato and Diced onion Notes Yield: Enough filling for 6-8 burritos

For an even richer cheese flavor, substitute natural sharp or extra-sharp cheddar cheese for half of the American cheese. Ingredients 1 cup Soy 7 elbow macaroni ¼ cup chopped onion1 tablespoon margarine or butter 1 tablespoon all-purpose flour Dash of pepper 1 ¼ cups plain soymilk 1 ½ cups shredded American cheese (6 ounces) 1 medium tomato, sliced (optional) Instructions Preheat oven to 350 degrees Cook macaroni in unsalted water about 10 minutes or until tender, but still firm. Drain well. Meanwhile, for cheese sauce, in a medium saucepan cook onion in margarine or butter until tender but not brown. Stir in flour and pepper. Add soymilk all at once. Cook and stir until slightly thickened and bubbly. Add American cheese, stirring until melted. Stir in cooked macaroni. Transfer mixture to 1-quart casserole dish. Bake for 25 to 30 minutes or until hot and bubbly. If desired, arrange tomato slices atop macaroni for the last 5 minutes of baking. Let stand 10 minutes before serving. Notes Yield: 4 main dish servings. Nutrition Facts: Calories: 342; Total fat: 18g; Saturated fat: 10g; Cholesterol: 46mg; Sodium: 681 mg; Carbohydrates: 29g; Fiber: 0g; Protein: 16g

Ingredients 1-15 oz. can black beans, rinsed and drained 8 oz. Midwest Harvest firm tofu, drained and frozen 8 oz. "Sweet Blend" --soybean and corn mix (Hearty & Natural brand) 1½ c. roasted pepper salsa ¼ c. Melissa's Soy Cheddar 1 T. Masa meal ¼ c. soy sour cream* 2 T. Melissa's Soy Cheddar (garnish) Instructions Drain and freeze tofu overnight for firmer texture. Partially thaw, dice and set aside. Place black beans, sweet blend and salsa in a saucepan and bring to a simmer. Add diced tofu and simmer for 5 minutes. Stir in masa to thicken slightly and remove from heat.Stir in soy sour cream and soy cheddar. Garnish with additional soy cheddar. Serve warm in dish or hollow peppers with Gen Soy Soy Crisps. Notes * There are many commercial varieties of soy sour cream. May also use homemade: Combine ½ c. soft tofu (Midwest Harvest) with ½ c. plain soy milk (Soy Dream), 1 t. fresh lemon juice and ⅛ t. light miso (Miso Master). Combine all ingredients and whip until smooth. By Jo Ellen Whitney

While in medical school, Dr. Aaron Tabor, founder of Revival Soy, developed bars and shakes for his mom to alleviate her menopausal symptoms. Today, Revival Soy, located in Kernersville, NC, has 12 patents and a range of products including bars, shakes, pasta and chips. This recipe, courtesy of Revival, uses the soy protein powder which contains 20 grams of soy protein, and 160 milligrams of isoflavones. Revival products can be ordered online at www.revivalsoy.com or by calling 1-800-REVIVAL. Dough Ingredients 1 envelope active dry yeast1 cup warm water 2½ cups all-purpose flour 1 packet Revival® Plain Soy or 1/4 cup soy protein powder 1 tablespoon olive oil 1 tablespoon sugar 1 teaspoon salt Topping Ingredients ⅔ cup jarred pesto 4 artichoke hearts, sliced 8 ounces crab meat ½ cup pitted kalamata olives 1½ cups grated mozzarella or fontina cheese ½ red bell pepper, sliced thin Dough Instructions To prepare dough, combine yeast and water in a medium bowl.Let stand 5 minutes. Add flour, Revival Soy, oil, sugar and salt, mix until combined. Knead dough on lightly floured surface 5-10 minutes until smooth and elastic, adding more flour as necessary to prevent dough from sticking to hands.Let rise in warm place for an hour or until dough doubles in bulk.Punch dough down. Let rest 5 minutes. Pizza Instructions Preheat oven to 400 degrees. Roll out dough to a 10-inch circle and place on medium size pizza stone or baking sheet.Spread pesto on dough. Top with artichoke hearts, crab, olives, cheese and bell pepper. Place pizza in oven and cook for 15 minutes or until crust is browned. 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 1 box (8 ounces) Jiffy buttermilk biscuit mix ¾ cup beef broth or ¾ cup water and 1 teaspoon beef bouillon granules or 1 beef bouillon cube, crushed 1 cup TSP 1 can (15 ounces) mixed vegetables ¾ cup canned beef gravy, divided 2 teaspoons soy oil 1 cup leftover mashed potatoes or 2 servings of instant mashed potatoes prepared according to package directions .3 tablespoons grated parmesan cheese, divided. Instructions Preheat oven to 450 degrees F. Prepare biscuits as package directs. Press biscuit dough evenly over bottom and about ¾ of the way up the sides of 1 or 1 ½ -quart baking dish. Prick evenly with fork.Bake until golden, about 10 minutes. Set aside and reduce oven temperature to 350 degrees.Heat broth just to boiling. Add TSP and let stand 3 minutes. Meanwhile, in skillet over medium heat, heat oil. Add TSP, vegetables and ½ cup of the gravy and cook until slightly crisp around the edges, about 5 to 6 minutes.Spoon TSP mixture into biscuit crust in baking dish. Spoon remaining ¼ cup gravy over the top. Stir 1 tablespoon of the grated Parmesan into the mashed potatoes and spread or drop by spoonfuls over top o TSP mixture. Sprinkle with remaining Parmesan. Bake until top is nicely browned, or about 15 minutes.

Diane Halferty of Corpus Christi, TX created this winner of the main dish category in the Soyfoods Recipe Contest. She brushes tempeh with a Moroccan-flavored blend of spices before grilling, then serves the chewy tempeh atop a delightful couscous combination. Couscous Ingredients 1 cup couscous 1 ½ cups boiling water 2 tablespoons dried cranberries or currants ¾ teaspoon salt ¼ cup fresh lemon juice 2 tablespoons extra-virgin olive oil 1 medium tomato, seeded and diced ½ cup thin-sliced green onions and tops ½ cup roasted soynuts ⅓ cup chopped fresh mint Salt and pepper to taste Tempeh Ingredients 1 package (8 ounces) three grain Tempeh 1½ teaspoons paprika 1 teaspoon ground cumin ¾ teaspoon coarse salt ½ teaspoon ground ginger ¼ teaspoon ground cinnamon ¼ teaspoon freshly ground black pepper 1 tablespoon honey or pure maple syrup 1½ teaspoons fresh lemon juice 1 teaspoon olive oil Fresh mint and soynuts for garnish Couscous Instructions Measure couscous into medium bowl. Add 1½ cups boiling water, cranberries or currants and ½ teaspoon of the salt. Cover and let stand 20 to 30 minutes. Meanwhile in medium bowl whisk together lemon juice, oil, remaining ¼ teaspoon salt and freshly ground pepper to taste. Add to couscous along with tomato, green onions, roasted soynuts and mint. Toss to mix. Add additional salt, pepper or lemon juice to taste. Set aside while preparing Tempeh. Tempeh Instructions Start charcoal or gas grill on high. In large saucepan or wok heat 2 inches of water to boiling. Place tempeh on steamer rack and place over pan or wok. Cover and steam 10 minutes. Meanwhile, in small bowl, combine spices. Blend in honey, lemon juice and oil. Pour into shallow dish or plate. Remove tempeh from steamer and place in spice mixture, turning to coat both sides completely. Lightly oil grill. Grill tempeh until nicely browned and crusty, about 2 to 4 minutes per side. Serving Suggestion Divide couscous among 4 serving plates. Cut tempeh into thin slices and fan over couscous. Garnish with fresh mint sprigs and soynuts. Notes Makes 4 servings

1 Hour Prep Time Ingredients 1 package (8 ounces) soy sausage 8 ounces pork sausage ½ cup finely chopped onion ½ cup finely chopped celery with leaves 1 can (13-1/4 oz.) chicken broth 1 cup shopped pared tart apple 2½ cups packaged seasoned stuffing mix ½ teaspoon salt Dash pepper 2 eggs, beaten Instructions Preheat oven 325 degrees. In skillet cook sausages until lightly brown. Add onion and celery; cook 3 minutes. Add chicken broth and apple. Simmer, uncovered, 10 minutes. Stir in stuffing mix, salt and pepper; cool. Gradually add stuffing mixture to egg. Place in greased casserole dish. Cover and bake 30 minutes. Uncover; bake an additional 15 minutes. Microwave Instructions Follow directions above. Place in glass utensil. Cover with Saran Wrap. Cook 5 minutes. Uncover; cook an additional 4 minutes.