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1 cup butter, softened 1 cup firmly packed brown sugar 1 egg yolk 1 teaspoon vanilla ¼ teaspoon salt 1 1/2 cups all purpose flour ½ cup soy flour 1-4.4 oz. ounce bar milk chocolate, melted * ¾ cup chopped soy nuts or chopped pecans   Preheat oven to 325°F.  In large mixing bowl, cream butter until light.  Add sugar, egg yolk, vanilla; beat until well blended.  Add all-purpose flour and soy flour, mix well.  Spread evenly in a lightly greased 10x15x2 inch pan. Bake for 12-15 minutes. (Watch carefully because cookies brown quickly.)Let cool for about 5 minutes.  Spread with melted chocolate.  Sprinkle with chopped nuts. Cool completely. Cut into bars. Yield: approximately 2 ½ dozen   • I use 2- 4.4oz milk chocolate bars ( I like chocolate😊)

2/3 cup apricot preserves 2 teaspoons garlic paste 2 Tablespoons Dijon Mustard 2 Tablespoons White Miso Combine in a microwaveable dish, microwave 1 minute, stir. Microwave for 30 seconds or until bubbly. Serve immediately. This pairs perfectly with turkey,pork or chicken. Yield: approximately 1 cup

Ingredients   12.3 oz box of firm silken tofu ½ cup soy milk – original or chocolate ½ cup Wowbutter® (soybean nut butter) 12 oz semi-sweet chocolate chips ¼ cup dark chocolate chips ½ tbsp butter   For the Crust: 1 pre-made 10-inch graham cracker pie crust (they can buy any flavor or make a crust themselves)   Instructions: 1. Pie Filling: Blend the soy milk, tofu, and Wowbutter® until smooth. Combine chocolate chips and butter in microwave safe bowl – melt in the microwave. Add melted chocolate into the blender And blend until smooth – mixture does get thick so you might need to stop the blender and help it along with a spatula, then blend again. 2. Chocolate Pie Assembly: After filling is completely mixed and smooth pour it into the pre- made crust. Chill for 12 – 24 hours. Cut and serve.

8 ounces soy crumbles 8 ounces ground beef 2/3 cup dry bread crumbs ½ cup minced onion ¼ cup plain soymilk 1 egg 1 teaspoon salt ½ teaspoon pepper 1 teaspoon Worcestershire sauce ¼ cup soybean oil 1 bottle (12 ounces) chili sauce 1 jar (10 ounces) grape jelly Mix the first 9 ingredients together. Gently shape into 1-inch balls. Pour oil into large skillet and heat until hot, add meatballs and brown. Remove meatballs from skillet. Heat chili sauce and jelly in the skillet until jelly is melted, stirring constantly. Add meatballs and stir until coated. Simmer 20-30 minutes. Pour mixture into a chafing dish and serve hot. Yield: approximately 5 dozen meatballs.

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Included Ankeny, Iowa, October 22, 2024—The Soyfoods Council shares seasonal recipes that simplify home entertaining for holiday small gatherings or larger parties. Versatile soyfoods are convenient, versatile, high-quality plant protein ingredients that streamline your time in the kitchen. Keep soyfoods such as tofu, soymilk, miso and frozen edamame (fresh green soybeans) on hand during the holidays. They are cholesterol-free and offer shortcuts for making everything from sauces and dressings to salads and desserts. Apricot Miso Sauce is a one-minute wonder that elevates the simplest no-fuss proteins such as roasted turkey tenderloin, chicken or pork roast. Make the sauce by combining a jar of apricot preserves with 2 Tablespoons of red miso in a microwavable bowl. Microwave for 30 seconds to make a memorable sauce for drizzling over roasts. Chafing Dish Meatballs are an updated blast-from-the past for holiday buffets. Make the meatballs by combining equal amounts of soy crumbles and ground beef with breadcrumbs, egg, minced onion and unsweetened soymilk. Soy crumbles lower the cholesterol of the traditional version of these meatballs. The sauce is made with a 12-ounce bottle of chili sauce and a 10-ounce jar of grape jelly. Nobody goes hungry when Roasted Cauliflower, Butter Bean and Edamame Salad is part of your party menu. This standout salad is an abundant blend of roasted cauliflower, canned butter beans, frozen shelled edamame, pitted green olives, celery, fresh greens and sliced almonds. If desired, top the salad with grilled salmon or shrimp, beef, chicken, slices of hard-boiled eggs, or feta cheese crumbles. Sweet Potatoes with Miso Butter are the epitome of side dish savvy. They’re high on the presentation scale but require minimal effort to create. Pierce whole sweet potatoes and microwave them. In a bowl, combine 2 teaspoons of red or white miso and 2 to 3 Tablespoons of butter for each cooked sweet potato. Microwave the miso butter for 20 to 30 seconds; stir to mix. Microwave for another 10 to 15 seconds before drizzling over cut sweet potatoes. Chocolate Soynut Butter Pie and Citrus Tofu Tarts are conversation-starting sweets. They exhibit the holiday spirit, while blazing a new trail of low-effort desserts. Make the Citrus Tofu Tarts with refrigerated, prepared pie crust. The filling is a combination of marshmallow fluff, silken tofu, fresh lemon or orange juice, powdered sugar, and egg whites. For no-bake Chocolate Soynut Butter Pie, start with a pre-made graham cracker pie crust. For filling, blend a package of firm silken tofu, ½ cup of soynut butter and ½ cup soymilk together. In a microwavable bowl, melt 12 ounces of semisweet chocolate chips, ¼ cup dark chocolate chips and ½ Tablespoon of butter. Blend melted chocolate into the tofu soynut butter mixture. Pour filling into the pie crust and chill for 12 to 24 hours. Find the complete recipes in the free new digital cookbook Just Add Soy, available on The Soyfoods Council website at www.thesoyfoodscouncil.com. The website also offers soy cooking tips, more free digital cookbooks to download, updates on soyfoods and your health, and a wide range of easy recipes to simplify your life. # 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 are committed 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 included Ankeny, Iowa, October 1, 2024—The Soyfoods Council is your go-to source for one-bowl meal ideas that fit into busy fall schedules. Soy is an affordable, high-quality, plant protein that can stand alone or complement animal-based proteins. Soyfoods such as tofu and edamame are complete proteins that provide all nine essential amino acids the body needs for nutrition. Best of all, soyfoods are versatile ingredients for creating craveable snacks, meals and desserts. Turkey and Tofu Chili is an easy-to-make meal on the stove top or in an Instant Pot. You can make it quickly when you need to, or slowly simmer it in a slow cooker while you’re out and about. The chili ingredients incorporate water-packed firm tofu, ground turkey, frozen shelled edamame, and garbanzo beans, with diced red bell pepper, tomatoes and onion. The chili is cooked in a liquid base of unsweetened soymilk and tomato sauce, and seasoned with chili powder, cumin, paprika, cayenne, hot sauce, Worchestershire sauce and tomato paste. Mapo Tofu with Soy Crumbles or Ground Pork is another one-pot wonder. This spin on the traditional Sichuan cuisine favorite is served over brown rice. The optional addition of versatile miso sauce gives it a boost. (Brush the sauce on roasted fall vegetables, salmon or chicken, too.) Combine cooked ground pork or soy crumbles with garlic and ginger in a skillet. Add chicken broth that has been thickened with cornstarch and flavored with a quarter cup each of soy sauce and chili sauce. Bring to a boil and cook for one minute, then add bite-sized pieces of one bell pepper. Add lightly-browned air-fried water-packed tofu before serving over brown rice. If desired, add two Tablespoons of miso sauce. To make Multi-Purpose Miso Sauce, simmer 1 cup miso, I cup mirin (rice wine), ½ cup sake and 2 Tbsp. honey or sugar for 20 minutes. Store it in an airtight container in the refrigerator. Turkey and Smoky Tofu Butternut Squash Soup is a quick soup made with shredded roasted turkey breast from the deli counter, silken tofu and smoked tofu, peeled and diced butternut squash (frozen squash works well) and unsweetened soymilk. A pinch of cinnamon adds an extra dimension to the fall flavors. For these complete recipes from the free new digital cookbook Just Add Soy, visit The Soyfoods Council website at www.thesoyfoodscouncil.com. The website also provides soy cooking tips, other free digital cookbooks to download, updates on soyfoods and your health, and a wide range of easy recipes to simplify your life. # 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 are committed 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.

Dressing Ingredients: 1 pound Mori-Nu soft silken tofu ½ cup apple juice ½ cup plus apple cider vinegar 2 teaspoons white onion, minced 1 tablespoon brown sugar 2 teaspoons sugar 2 teaspoon salt ½ teaspoon white pepper ¾ cup soybean oil Salad Ingredients: 16 ounces baby spinach 1 cup candied walnuts 2 green apples, diced 6 ounces goat cheese, crumbles Directions for Dressing: Add first 8 ingredients to food processor or blender. Blend until smooth. Slowly add oil to mixture and blend until smooth and mixture has thickened. Refrigerate for 4 hours or overnight so the flavors can meld. Directions for Salad: Add ingredients for salad into serving bowl. Top with dressing. Enjoy Yield: 10 servings

Soymilk boosts the protein in this hearty chowder, making it enough for a small meal. Or serve it as a tasty side dish for grilled steak. 2 tablespoons soybean oil ½ cup finely chopped green bell pepper ½ cup finely chopped red bell pepper ¼ cup minced shallots 2 teaspoons curry powder, or to taste ½ teaspoon salt 3 cups fresh corn or one 16-ounce bag frozen corn, thawed (about 3 cups) 1 cup vegetable stock ½ teaspoon freshly ground pepper, or to taste 3 cups plain, unflavored soymilk ½ cup shredded cheddar cheese 1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute. 2. Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes. 3. Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soy milk. Process until the mixture is nearly smooth. Pour the puréed mixture into the saucepan; stir in the remaining soy milk. Stir gently over medium heat until the mixture is heated through, about 5 minutes. Sprinkle each serving with 2 tablespoons cheese. Serves 4.

Media Contact: Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Included Ankeny, Iowa, July 25, 2024— Eating more healthfully is easier when fresh fruits and vegetables are in season. Apples, tomatoes, bell peppers, salad greens, corn and carrots offer numerous ways to express your creativity, especially when you combine them with soyfoods like tofu, edamame and soymilk. The Soyfoods Council offers simple ideas for creating seasonal soups, sauces and salads. Soy not only complements fresh fruits and vegetables, it also offers a convenient way to add 7 to 8 grams of cholesterol-free plant protein to your recipes. According to the International Food Information Council’s 2024 Food and Health Survey, 71% of consumers are now trying to eat more protein. The reasons they give are tied to wanting more energy, healthy aging, weight management, and digestive health. Soyfoods address all those priorities. Visit The Soyfoods Council website for frequent updates on new research about ways that soyfoods can have a positive influence on your health. You’ll find plant-forward recipes such as the following. Creamy Apple Vinaigrette with baby spinach, candied walnuts, green apples and goat cheese: The salad’s name almost says it all. However, the flavor and texture of the tofu- based salad dressing are what set this seasonal salad apart. It’s made in a food processor or blender. Combine a pound of soft silken tofu with apple juice, apple cider vinegar, minced white onions, brown sugar, granulated sugar, salt and white pepper. Blend until smooth, then add ¾ cup soybean oil (vegetable oil). Blend until smooth and refrigerate the dressing for at least 4 hours to allow flavors to meld. Edamame, Carrot and Potato Soup: This soup combines sauteed leeks, carrots, potatoes and frozen shelled edamame simmered in chicken broth. Add soft silken tofu and puree the cooked soup. Serve soup warm, or chilled. Curried Corn and Pepper Chowder is a soymilk-and-vegetable-stock-based soup that highlights fresh corn and red and green bell peppers. Curry powder and shredded cheddar add flavor to this hearty soup. IMAGE: https://www.thesoyfoodscouncil.com/post/curried-corn-and-pepper-chowder-1 For detailed recipes and more recipe ideas, such as Zucchini Lasagna with Tofu Ricotta, featuring fresh tomatoes and zucchini, visit The Soyfoods Council website at www.thesoyfoodscouncil.com . # 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 are committed 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 Included Grill Season: Make Easy Marinades and Sauces with Miso Ankeny, Iowa, June 19, 2024— Whether you’re grilling beef, seafood, pork chops, chicken or turkey, The Soyfoods Council has a sauce to enhance your meal. Miso and tofu make it simple to add flavor and plant protein to the menu. Miso (fermented soybean paste) adds a savory flavor and about 2 grams of protein per Tablespoon to your recipes. Miso’s nutrition benefits include probiotics that are beneficial for the digestive system. Extra-firm water-packed tofu is a versatile ingredient with a neutral flavor. It provides about 8 grams of complete protein per 3-ounce serving. Here are three easy ideas. Apricot Miso Sauce for Turkey Tenderloin is a 30-second addition to complement grilled or roasted turkey tenderloin. To make this accompaniment, combine ¾ cup apricot preserves with 2 Tablespoons red miso paste. Mix to blend, then microwave for 30 seconds. Mix again and microwave for another 30 seconds before serving. Tofu with Miso and Barbecue Sauce is a simple cookout appetizer to make on the grill, and an ideal plant protein add-in for salads. Use 1 package of extra firm water-packed tofu cut into chunks. Any type of miso paste—red, white or yellow—will work for this recipe. Combine 1 Tablespoon miso with ¼ cup water, 2 Tablespoons each of sesame oil, maple syrup and sherry. Stir in 3 chopped green onions and 4 chopped garlic cloves. Add ground black pepper to taste. Pour marinade over 1 package of extra-firm, water-packed tofu chunks. Marinate in the refrigerator for 2 to 8 hours, then grill until the tofu is brown. Salmon with Miso just may become a backyard barbecue staple. Combine 3 teaspoons of white miso paste with 1/3 cup honey, 1½ Tablespoons sesame oil and 1 Tablespoon of water to form a paste. Brush paste over six salmon fillets, then sear on a hot grill for 30 seconds each side. Baste the salmon again and return it to grill until salmon reaches desired doneness. Serve with noodles if desired. For other soy-based sauce ideas, including Beef with Tofu Bearnaise Sauce, visit The Soyfoods Council website at www.thesoyfoodscouncil.com. You’ll find cooking tips, free digital cookbooks to download, easy recipes 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 are committed 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.

1 ¼ lbs turkey tenderloins 3/4 cup apricot preserves 2 Tablespoons Red Miso Preheat oven to 400 F. Place tenderloin in a roasting pan lined with parchment paper, coated with nonstick spray. Season turkey tenderloins with salt and pepper In a small bowl, combine the apricot preserves, and miso. Mix well, spoon some over turkey. Roast 35 to 40 minutes, until thermometer inserted into the thickest part registers at least 160 degrees. Let turkey rest for 10 minutes before cutting it crosswise into 1/2 inch thick slices. Serve with apricot sauce. Serves: 4

I started with leftover corn on the cob and created a dish bursting with color, crispness, and flavor. Perfect for summer! Ingredients 1 1/2 cups fresh or frozen corn 1 cup chopped tomatoes 1 cup chopped peeled cucumber 1/3 cup shelled edamame, cooked accord­ing to directions and drained 1/2 cup chopped red onion 1/3 cup chopped avocado 2 tablespoons lime juice 1 tablespoon soybean oil Salt and pepper to taste Instructions In a bowl, combine corn, tomatoes, cucumber, edamame, red onion, and avocado. In a small bowl, whisk together lime juice and oil.Toss with corn mixture and season to taste. Notes Makes 6 (2/3-cup) servings Nutritional information per serving: Calories 92; Calories from fat 42%; Fat 4 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 9 mg; Carbohydrate 12 g; Dietary Fiber 3 g; Sugars 3 g; Protein 3 gDiabetic Exchanges1/2 starch; 1 vegetable; 1/2 fat Terrific Tidbit Look for frozen shelled edamame in the frozen vegeta­bles section.