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The comfort of a tamale can be enjoyed without the amount of time normally spent preparing a traditional tamale. These individual tamale pies are filled with TSP and edamame while providing a perfect amount of heat. These pies are steamed and then baked resulting in handheld cups or a dish to be eaten with a fork. If you are in need of an appetizer try using a mini muffin cup instead to make bite-sized pies. These are great by themselves or you could serve them with any of your favorite Mexican accompaniments, like sour cream or salsa. Ingredients Tamale Dough 1 cup masa harina 1/4 teaspoon salt 1/4 teaspoon ground cayenne 1/2 teaspoon baking powder 1 cup hot water 1 tablespoons butter, melted TSP Filling 1 tablespoon olive oil 1 cup TSP (dry) 1 cup onion, chopped 3 garlic cloves, minced 1 poblano pepper, seeded, chopped 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1/4 teaspoon cayenne 1/2 teaspoon chili powder 1 teaspoon cumin 1 can diced tomatoes, no salt added 1 cup frozen edamame 2/3 cup queso fresco Instructions Preheat oven to 400°F. Prepare a muffin pan by spraying 10 cavities with cooking spray. To Prepare the Tamale Dough Combine the masa harina, salt, cayenne and baking powder stirring well with a fork. Add 1 cup boiling water to masa mixture and stir with a spoon until a soft dough forms. Add butter to masa mixture, stirring until smooth. Cover the bowl and set aside. To Prepare TSP filling Rehydrate the TSP by adding 1 cup hot water to the TSP. Heat a medium skillet over medium-high heat. Add olive oil to pan; swirl to coat.Add onion, poblano, salt, black pepper, cayenne, chili powder and cumin to pan; saute 5 minutes or until onion is tender, stirring frequently. Add tomatoes and edamame to pan, and cook for 2 minutes. Add the re-hydrated TSP to pan and combine thoroughly. If the mixture appears dry, feel free to add up to ½ cup water to the pan. Remove from heat. To Prepare Tamale Cups Dollop about 2 tablespoon of masa dough into each prepared muffin cup. Press down and up the sides of the muffin pan so that the dough creates a very thin layer. Spoon about ¼ cup of the filling into each tamale cup. Cover the tamale pies with foil and bake for 15 minutes. Uncover and bake for 10 minutes more. Remove from the oven and sprinkle queso fresco over each pie. Notes Yield: 5 Servings (2 Tamale Pies) Calories: 330, Total Fat: 11g, Saturated Fat: 4g, Cholesterol: 20mg, Sodium: 360mg, Carbohydrates: 36 g, Dietary Fiber: 8g, Sugar: 8g, Protein: 22g

Southwestern Baked Burritos combine the flavors of fire roasted tomatoes, corn, and spiced TSP and the freshness of cilantro all wrapped in a tortilla and baked til crispy on both sides. Serve the Southwestern Baked Burritos with Ranch Salsa Sauce: ½ cup ranch dressing & ½ cup medium chunky salsa, just mix and refrigerate for at least 30 minutes. This tangy sauce is also great with tortilla chips or drizzled over tacos. Ingredients ¾ cup TSP 1 teaspoon cumin 2 teaspoons chili powder 1 teaspoon garlic powder 1, 14.5 oz. can fire roasted diced tomatoes 1 tablespoon + 1 teaspoon vegetable oil 1 cup diced onion 1 cup frozen corn 1/3 cup chopped cilantro (optional) 2 cup shredded Colby jack8 (8-inch) wheat tortillas Instructions Preheat oven to 350°F and grease a baking sheet. In a small bowl combine TSP, cumin, chili powder, garlic powder and tomatoes; let sit until TSP absorbs the liquid from the tomatoes. In a large nonstick skillet over medium high heat add 1 teaspoon oil and onions, sauté until edges are brown. Add spiced TSP and tomato mixture, and corn to the skillet. Reduce heat to medium and cook for 5 minutes until heated through and little liquid. Remove pan from the heat and let cool for at least 10 minutes. Stir in cilantro, if using, and cheese.Microwave on high for 20 seconds or until tortillas are warm and pliable. Add about 1/3 cup filling to tortilla and roll like a burrito. Place on prepared baking sheet, seam side down. Brush the top and sides with 1 tablespoon remaining oil. Bake 10 minutes, flip and bake 10 minutes more until browned on each side. Notes Yield: 8 servings Calories: 310, Total Fat14g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 670mg, Carbohydrates: 32g, Dietary Fiber: 4g. Sugar: 5g, Protein: 15g

Thanksgiving feasts only happen once a year, but the flavors of Thanksgiving can be enjoyed all year long in Spinach Stuffing Rounds with Cranberry Orange Sauce. Store bought stuffing mix, combined with TSP and spinach are baked to create a crispy exterior, while the inside is moist; just like stuffing. The Cranberry Orange Sauce brightens up the Stuffing Rounds with tart cranberries and sweet orange marmalade, making a delicious and easy no-fuss meal. This recipe has plenty of protein to be a main dish but it also works great as a side dish or appetizer, just form the rounds smaller. Stuffing Rounds 1 cup milk ¼ cup butter, melted 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Italian seasoning 2 eggs 1 cup TSP 1 (6 oz.) box stuffing mix 1 (10 oz.) box frozen chopped spinach, thawed and drained Sauce ½ cup orange marmalade 1 (14 oz.) can whole berry cranberry sauce 1/3 cup vinegar Instructions Preheat oven to 350°F and grease a baking sheet with cooking spray. In a large bowl a combine milk, butter, garlic and onion powders, Italian seasoning, and eggs, whisk until smooth. Add TSP, stuffing mix, and spinach, stir until evenly distributed. Form into 2 inch rounds, pressing each round together firmly, and place at least ½” apart on prepared baking sheet. Bake for 15-20 minutes until lightly browned on the edges.Meanwhile in a small sauce pan over medium high heat; add all sauce ingredients, whisking often until cranberry sauce is melted. Reduce heat to low and simmer until rounds are baked.Serve sauce over rounds. Notes ield: 6 servings (12 rounds total) Calories: 440, Total fat: 10g, Saturated Fat:5 g, Cholesterol: 90mg, Sodium: 610mg, Carbohydrates:73 g, Dietary Fiber: 6g. Sugar: 39g, Protein: 17g

Zucchini Dippers, breaded and baked zucchini fries, are a great side dish alongside grilled salmon or chicken, but can also be a main dish. TSP in the breading of the Zucchini Dippers adds a punch of protein. They are delicious with warmed marinara sauce, ranch dressing, chipotle mayo, honey mustard, or your favorite sauce. Just make sure that everyone gets a bowl of their own sauce, so they can double dip! Ingredients 1 large zucchini 2 eggs ½ cup milk 2 teaspoons cayenne pepper sauce ¾ cup flour 3 slices of bread, toasted ¾ cup TSP 1½ tablespoons Italian seasoning ½ teaspoon salt ½ teaspoon ground black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1/3 cup grated parmesan Instructions Preheat oven to 400°F and grease a baking sheet with cooking spray. Remove and discard ends of zucchini, slice zucchini in 4 inch sticks, resembling thick French fries. In a shallow pan mix eggs, milk, and hot sauce. Add flour to another shallow pan. Add toasted bread, TSP, Italian seasoning, salt, black pepper, onion powder, garlic powder and parmesan to a food processor and pulse until the mixture looks like fine bread crumbs, add to another shallow pan.Dip zucchini sticks in eggs, then lightly coat in the flour. Add the floured zucchini sticks back to the eggs, gently dip and then the coat in the breadcrumb mixture, pressing crumbs into the zucchini. Set on prepared baking sheet at least ½ inch apart. Bake for 10 minutes, flip and bake 10 minutes more or until fries are golden brown on all sides. Notes Yield: approximately 6 servings (5-6 fries per serving) Calories: 190, Total Fat: 3.5g, Saturated Fat: 1.5g, Cholesterol: 75mg, Sodium: 370mg, Carbohydrates: 26 g, Dietary Fiber: 4g, Sugar: 4g, Protein: 14g

Ingredients 1 cup vegetable broth 1 cup Texture Soy Protein (TSP) granules, dehydrated 1 Tablespoon soybean oil½ cup carrots, diced ½ rib celery, diced ½ red bell pepper, diced 5 snap peas, dicedLettuce leaves for wrapping Diced green onion for garnish Chopped peanuts for garnish Sauce ½ cup Bragg’s Liquid aminos 3 Tablespoons garlic, minced 3 Tablespoons ginger, minced 3 Tablespoons chili garlic past 3 Tablespoons apricot all-fruit spread ¼ cup white wine vinegar 3 tablespoons hoisen sauce Instructions In a small saucepan pan, add vegetable broth; bring to boil.In a small mixing bowl, add TSP then add broth; set aside for 5-10 minutes. In a medium fry pan over medium heat, add oil; heat until hot. Add vegetables, sauté for 1 minute or until crisp tender; In a small mixing bowl, add sauce ingredients mix together. Add sauce to vegetables, stir for 1 minute. Add TSP mixture, stir for 1 minute. Spoon mixture into lettuce wrap, top with green onions and peanuts, as desired. Notes Yield: 2-3 servings

Ingredients 12 ounce elbow macaroni 1 egg ½ cup plain soy milk 1 ½ cups dairy milk 2 Tablespoons butter, melted 1 ¼ cups shredded soy cheddar cheese 1 ¼ cups shredded dairy cheddar cheese 1 teaspoon powdered mustard 2 Tablespoons soy sour cream 1 ½ cups soy crumbles (frozen, ready to use) ½ teaspoon cayenne pepper (adjust for less spicy) ½ teaspoon paprika ¼ teaspoon salt ¼ teaspoon black pepper Topping ¼ cup butter, melted¼ teaspoon garlic powder½ teaspoon onion powder¼ cup parmesan cheese1 cup bread crumbs Instructions Preheat oven to 350° F. Grease a 2 quart baking dish.Cook macaroni according to package directions except cook for approximately for 5 minutes (macaroni will not be fully cooked).In large mixing bowl, whisk together egg through soy sour cream ingredients; set aside.In skillet, add soy crumbles, cayenne pepper through black pepper, stir for 2 to 3 minutes or until browned.Add crumble mixture to milk mixture; stir to blend.Transfer drained macaroni to prepared baking dish.Pour crumble mixture over macaroni.In small bowl, add all topping ingredients, blend together. Sprinkle over macaroni.Bake uncovered 30 to 35 minutes. Serve immediately. Notes Yield: 6 servings

Ingredients Small red onion Package of sliced mushrooms ButterSoy crumbles– 1 package Morning Star Soy sour cream Package of powdered taco seasoning Chopped spinach or lettuce Soy shredded cheese Black olives Fresh cucumbers Fresh tomato Pita bread Instructions Sautee the chopped onion and mushrooms in frying pan with butter. Once finished, you can use the same pan to heat up the soy crumble. Cup of soy sour cream and mix with up to one package of dry taco seasoning. Chop the lettuce or spinach. Slice the black olives, cucumbers and tomatoes. Spread the soy sour cream/taco seasoning into the pita pocket. Then assemble all the ingredients into the pita. Great with a glass of Soy milk.

Ingredients 10 ounces water-packed firm tofu ½ yellow onion, finely chopped 1 cup finely chopped celery 3 cloves garlic, pressed 1 -12 ounce package frozen soy crumbles, thawed 1 ¼ cups quick oats 1 cup raw walnut halves, finely ground 3 Tablespoons soy sauce ½ cup ketchup, divided2 Tablespoons mustard2 teaspoons dry sage ½ cup fresh parsley, minced ¼ teaspoon of each, salt and pepper Instructions Preheat oven to 350°. Lightly grease eight individual mini loaf pans. Drain tofu, pat dry with a paper towel. Into a large bowl, crumble tofu. Add remaining ingredients, stir until well mixed. Scoop mixture into prepared loaf pans, lightly packing it in, smoothing the tops. Spread the remaining ¼ cup ketchup into a thin layer over tops of meatloaves. Bake for 55 to 60 minutes or until loaves are firm.Remove from pans, let cool for at least 20 minutes. Serve. Notes Yield: 8 servings

Ingredients 1 cup Textured Soy Protein (TSP) ½ cup hot beef broth 1 Tablespoon soybean oil 1 medium onion, chopped finely ½ teaspoon garlic powder ½ teaspoon Morton Nature’s seasoning ¾ cup Cookies original BBQ Sauce ( or favorite BBQ sauce) 4 hamburger buns Instructions In a small mixing bowl, add the TSP and hot broth; stir.Set aside for 5 minutes.In a small fry pan, add oil, heat.Add onions; sauté until soft.Add TSP and seasonings.Add BBQ sauce; heat.Spoon equally into 4 bun halves, top with remaining bun halves. Serve immediately. Notes Yield: 4 sandwiches.

Tofu Ricotta Cheese Ingredients 12-oz. Extra Firm Silken Tofu 1/2 teaspoon honey or agave nectar 1 teaspoon apple cider vinegar 1 teaspoon salt, plus more to taste Oven Fried Eggplant Ingredients 1 box (2 bags) falafel mix 1 cup soy yogurt (vegan) or regular plain yogurt (not vegan) 1 large or two medium eggplant (at least 1lb total weight), as even a width as possible Eggplant Stacks Ingredients 1 recipe oven fried eggplant 1 recipe tofu ricotta 1 (12oz) container sauteed sliced mushrooms1 cup favorite spaghetti sauce or favorite Italian salad dressing Tofu Ricotta Cheese Directions In a small bowl, mash the tofu with a fork or crumble with your hands. Mix in the remaining ingredients until well combined. Ricotta will keep for 3 days in an air-tight container in the refrigerator. Oven Fried Eggplant Directions Remove the stem and bottom of one large eggplant. Slice eggplant into about 1/4" horizontal slices (from tip to toe using a mandolin), keeping eggplant slices in order. First 3 bottom slices will not be used so stack will lay flat on platter.Add 2 teaspoons water to the yogurt to thin to the consistency of buttermilk.Dip first piece eggplant in yogurt on both sides and place on falafel mix. Turn and press to adhere as much coating as you can. Repeat until all slices are coated.Place (still keeping it in order) on a sheet pan that has been sprayed with olive oil. Spray the tops of all the slices with the olive oil and bake in a 400° oven for 30 minutes. After 20 minutes, flip the slices over and bake another 10 minutes. Eggplant Stacks Directions On a heatproof platter, center first slice of eggplant and spread 1/4 cup cheese, then a layer of sliced mushrooms on top.Continue layering, ending up with the eggplant as the last layer.If serving as a hot appetizer heat eggplant in a 350° oven for 15 minutes while you simmer the sauce. Cut 2" vertical slices in the stack, pour some sauce on each plate and top with a slice of eggplant.If serving as a cold appetizer (or salad) cover and refrigerate at least 1 hour up to overnight. Cut a 2" vertical slice in the stack and serve with dressing and maybe a few olives or roasted pepper strips. By Susan Magrini, Wish Upon A Dish

Serves 10 Ingredients 6 oz (about half a package) firm silken tofu, drained 1 cup oats 1 1/2 cup black beans 1 1/2 cup cooked barley (can substitute brown rice) 1 garlic clove 1/4 cup fresh orange juice, plus the zest of 1/2 large orange Juice from 1 lime, plus the zest 2 teaspoons cumin1 tablespoon plus 1 teaspoon dried oregano 2 tablespoons extra virgin olive oil 1 teaspoon Kosher salt Non stick cooking spray Instructions Preheat a non stick skillet over medium heat.Meanwhile, pour oats into food processor and pulse until a chunky powder (about 10-15 seconds. Pour into a large mixing bowl and set aside.Put tofu, 1 cup black beans, garlic clove, orange juice and zest, lime juice and zest, cumin, oregano, salt, olive oil and salt into food processor and pulse until chunky-smooth and combined, about 45 seconds total.Scoop tofu mixture into mixing bowl with oats. Add cooked barley (or rice) and 1/2 cup whole black beans. Gently fold ingredients together until thoroughly combined. Mixture should be thick and only slightly sticky.Spray skillet with cooking spray. Make burgers by gently pressing with hands, using 1/2 cup of mixture for each one.Cook on skillet, about 4 minutes per side or till golden brown. Keep spraying pan with non stick spray (may need to spray in between flips). Serve immediately. By Jenna Braddock RD, Fresh Food Perspectives

Ingredients 1/4 block firm light tofu 1 cup cauliflower florets with stems on, steamed 1/2 cup shredded Parmesan cheese 3 mushrooms, finely chopped (about 1/3 cup) 1/2 teaspoon oregano 1/2 teaspoon basil 1/4 teaspoon salt 1/4 teaspoon dried pepper flakes 2 eggs, beaten Optional toppings mushrooms, thinly sliced chopped tomato asparagus Instructions Preheat oven to 425 degrees. Line a baking sheet with silpat or spray with nonstick spray.In a large bowl, add tofu, oregano, basil, salt, and dried pepper flakes and mash with a fork. Add shredded Parmesan cheese and mushrooms, stir to combine.Using a box grater, grate steamed cauliflower florets, holding by the stem end. Eat stems! Mix everything together, add eggs and mix well.Drop heaping tablespoons of mixture onto prepared baking sheet and spread until thin and 4″-5″ in diameter. Top with mushrooms, tomatoes or asparagus. Bake for 10-12 minutes or until top starts to brown. Makes about 10 skinny patties. By Jennifer Haferkamp, The Foodery