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When they’re done these crunchy on the outside chewy on the inside granola bars can be wrapped up individually in plastic wrap and stored at room temperature for a week. Loaded with fiber and protein, these granola bars make a perfect snack for hungry kids just home from school or breakfast on the go for those mornings when there’s just not time to sit down and eat. Ingredients 1 cup shredded coconut 2 cups old-fashioned oats 2 tablespoons butter, melted ¼ cup brown sugar 2 tablespoons molasses ½ cup honey 2 teaspoons vanilla 2 eggs ½ cup unsweetened applesauce 1½ cups TSP 1½ cup semisweet chocolate chips Instructions Preheat oven to 350°F Spread coconut on a baking sheet and bake for 5-7 minutes stirring halfway through, until they are lightly toasted. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 300°F and grease a 9x13” pan with cooking spray. In a large bowl add butter, brown sugar, molasses, honey, vanilla and eggs, and applesauce; whisk to combine. Add coconut, oats, and TSP, stir well then press into the prepared pan, making sure the surface is level and corners well packed.Bake for 40 minutes. Let cool 5 minutes, cut 2x6, cool completely in the pan, re-cut if necessary. Notes Yield: 12 Granola Bars Calories: 370, Total fat: 15g, Saturated Fat: 9g, Cholesterol: 40mg, Sodium: 35mg, Carbohydrates: 54g, Dietary Fiber: 6g. Sugar: 39g, Protein: 11

Looking for a way to lighten up the ever so decadent and delicious breakfast gravy? This gravy made with TSP instead of sausage lacks no flavor and provides a texture reminiscent of sausage gravy. Enjoy with your favorite homemade biscuits or biscuits from the can. TSP Ingredients 1/2 cup TSP 1/2 teaspoon sage 1/4 teaspoon marjoram 1/2 teaspoon thyme 1 teaspoon brown sugar 1/4 teaspoon salt 1/2 teaspoon black pepper Gravy Ingredients 2 tablespoons butter 2 tablespoons flour 2 cups milk Instructions In a small bowl, rehydrate the TSP by adding hot water. Add the spices and combine thoroughly. Set aside. Melt the butter in a medium sauté pan over medium heat. When melted, whisk in the flour and allow to cook for about 1 minute. Gradually add the milk. Bring to a boil and then reduce heat to a simmer while stirring continuously. Once the gravy has thickened, remove from heat and stir in TSP. Serve atop your favorite biscuit recipe. Notes Yields: about 2 Cups Calories: 90, Total Fat: 4g, Saturated Fat: 2.5g, Cholesterol: 10mg, Sodium: 135mg, Carbohydrates: 8g, Dietary Fiber: 2g, Sugar: 6g, Protein: 7g

These Yogurt Iced Power Bites are no joke when it comes to power thanks to the addition of TSP. By providing 3 grams of protein per bite these are the perfect after workout snack to help rebuild those muscles. They would also be a good part of a breakfast on-the-go or an easy after school snack that young helpers can help make! Try dipping the bites in the yogurt to make granola pops or leave off the drizzle entirely. Power Bites Ingredients 1/2 cup TSP 2 tablespoons honey ½ cup old fashioned oats 1/4 cup unsweetened applesauce 3 tablespoons creamy peanut butter ¼ teaspoon cinnamon Yogurt Icing Ingredients 1 tablespoon butter 1 container vanilla greek yogurt 2 cups powdered sugar Instructions To Prepare Bites: Preheat Oven to 400 degrees and cover a cookie sheet with aluminum foil. In a small bowl combine ½ cup TSP with 2 tablespoons honey. Spread TSP on cookie sheet and bake for 8 minutes. Stir the TSP every 2 minutes. Transfer into a medium bowl with remaining ingredients and mix thoroughly. Shape into 1-inch balls with your hands and set them on a plate or in a container. Move the bites to the refrigerator and allow to harden for at least 1 hour. To Prepare Coating Add butter to a small saucepan and melt over medium-low heat. When melted, whisk in the yogurt and powdered sugar until smooth. Take off the heat and allow to cool slightly. Transfer the coating into a zip top bag. Cut a very small tip off of the bottom of the bag to make a piping bag. Drizzle the bites however you would like. Transfer bites into container and store in freezer. Notes Serve cold. Yields: 12 1-inch bites Calories: 50 Total Fat: 2.5g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 20 mg, Carbohydrates: 5g, Dietary Fiber: 1g, Sugar: 2g, Protein: 3g

Ingredients ½ cup winter squash puree, thawed 4 eggs 1 teaspoon margarine 2 tablespoons milk Salt & pepper to taste ½ cup soy shredded cheddar cheese 4 slices soy bacon, cooked and crumbled 2 whole wheat pitas Instructions In a small saucepan, add the squash and warm over medium heat. Set aside.In a medium mixing bowl, crack eggs into bowl, whisk until blended, add milk, stir. In a medium skillet over medium heat, add margarine, melt. When the margarine in the pan is hot enough to make a drop of water sizzle, pour in eggs. Cook the eggs until the edges start to appear firm. Stir eggs to scramble them. Lower the heat to medium low when the eggs appear almost cooked all the way through. Stir in squash, cheese and bacon. Pita Instructions In a microwave on high, warm pitas, approximately 10-20 seconds. Cut the pitas in half; open to form pocket.Spoon egg mixture equally into pita halves. Notes Developed by: Cassie Miller, ISU Culinary StudentYield: 4 servings

Serves 6 Ingredients 1 cup cashews 2 tablespoons tamari sauce 1 tablespoon lime juice 1 to 2 garlic cloves 1/4 to 1/2 cup water Instructions Add cashews, tamari sauce, lemon juice, and garlic to the blender. Use about 1/4 cup of water and blend. Add more water as necessary. You want a thick but easy-to-pour consistency. To Serve drizzle cashew sauce over cooked pancakes. Garnish with chives

Tofu makes this vegetable pancake a protein-packed breakfast alternative; it's great for lunch or dinner, too! Ingredients 1 cup spelt flour 1 teaspoon dried tomato powder 1 teaspoon garlic salt 1 teaspoon onion powder 1 teaspoon dry chives 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup lightly pressed crumbled tofu (use soft or firm) 1/3 cup almond or soy milk 1/4 cup lemon juice 2 tablespoons extra virgin olive oil 1/4 cup water 1/2 cup finely chopped oyster mushrooms 1/2 cup finely chopped onion 2 cups tightly packed greens, (arugula, spinach or baby kales works great) Vegetable oil spray Instructions Whisk dry ingredients together in a large bowl. Add tofu, almond milk, lemon juice and oil to a blender; blend for about 30 seconds. Pour into the bowl of dry ingredients. Add water to the blender and pulse for about 15 seconds (this step helps gets all of the yummy tofu mix out of the blender). Pour into the bowl. Whisk dry and wet ingredients. Fold in mushroom, onions, and greens. Heat a cast iron skillet, sprayed lightly with oil, on medium-high. Reduce heat and add 1/2 cup of batter per pancake. Cook on both sides for about 3 minutes (after flipping press down on the cooked side of the pancake with a spatula to flatten out the pancake). By JL Fields Adapted from Savory Tofu and Greens Pancakes with Cashew Sauce

Ingredients 6 cups cubed white bread (approximately six slices of bread) ½ cup chopped red pepper ½ cup chopped green pepper ¼ cup finely chopped yellow onion 2 cups soy milk 1 ½ cups egg substitute ½ teaspoon black pepper 1 teaspoon ground mustard ½ teaspoon sriracha 1 1/2 cup shredded sharp cheddar cheese 1 1/3 cups soyrizo Instructions Grease a 9x13inch baking dish. Cube white bread and place in the greased baking dish. Chop red pepper, green pepper, and yellow onion and set aside. Measure the soymilk, egg beaters, black pepper, ground mustard, and sriracha into a medium sized mixing bowl and mix until incorporated. Add the chopped red pepper, green pepper, onion, and sharp cheddar cheese to the soy milk and egg mixture and combine. Remove soyrizo from its casing and disperse it in an even layer over the bread in the 9x13inch baking dish. Pour the soy milk and egg mixture over the bread and soyrizo and make sure that all the bread is saturated. Cover and refrigerate for eight hours or overnight. Remove from the refrigerator and place dish, uncovered, into a 375°F preheated oven. Bake for 65 minutes or until the egg is set. Notes 8 servings (1/3 cup each)

Muffins are a great way to introduce kids on how to mix dry ingredients with wet ingredients. They are great for breakfast or even a tasty snack. Ingredients 1 cup sugar ½ cup margarine 3 eggs 1 ¾ cups all-purpose flour ½ cup soy flour 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt ¼ teaspoon nutmeg ¾ cup buttermilk ¾ cup fresh or frozen blueberries OR½ cup dried cranberries Topping ¼ cup melted margarine 1/3 cup sugar 2 tablespoons grated orange peel Instructions Preheat oven to 375 degrees. In large bowl, cream together sugar and margarine until light and fluffy. Add eggs, one at a time, beating well after each addition.In a large bowl, sift together the flour, soy flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk.Stir until all ingredients are combined. Gently add either berry and mix lightly with batter. Pour batter into paper lined muffin pan.Bake for 20-25 minutes. Notes Note: These muffins will rise only slightly above the muffin pan. Dip baked muffins in melted margarine then in sugar. Top with orange peel if desired. Yield: 18 large muffinsNutrition Information per muffin: Calories: 184; Total fat: 8 g; Saturated fat: 1g; Cholesterol: 1 mg; Sodium: 220 mg; Carbohydrate: 26 g; Total Protein: 2g; Soy Protein: 1.7g

Ingredients 1 ½ oz. Soy 3 vodka 1 ½ oz. cucumber juice* ½ oz. simple syrup ¼ oz. yuzu juice or slightly less lemon juice Several drops lemon juice Toothpick threaded with the following 4-6 shelled edamame1 small cube extra firm pressed tofu wrapped in a slice of pickled gingerCombine all ingredients except threaded toothpick in shaker with ice.Shake briefly.Pour into martini glass.Place threaded toothpick in the martini and serve. Notes *To make cucumber juice, juice whole unpeeled seedless cucumbers using a juicer. Depending on the juicer, it may be necessary to strain the juice through a cheese cloth if the juice is not smooth.

Ingredients 1 lb fresh strawberries (about 1 qt), trimmed and halved 1 ripe banana, cut into pieces 1 cup ice cubes ½ cup soft silken tofu ½ cup orange juice2 Tablespoons sugar Instructions Blend all ingredients in a blender until smooth

Ingredients ½ cup strawberries ½ cup blueberries ½ cup raspberries 1 banana ½ cup soy yogurt 1 cup soy milk ½ cup ice cubes

Ingredients 3 ounces soft silken tofu 3 ounces soy cream cheese 1/3 cup light corn syrup 1 can (16 ounces) whole berry cranberry sauce 1 jar (10 ounces) maraschino cherries, drained, cut in half 1 can (8 ounces) crushed pineapple, well drained Zest of one orange (about 1 tablespoon) Juice of ½ fresh orange 8 ounces nondairy whipped topping 15 (5 ounces) dixie cups 15 popsicle sticks Instructions Place tofu in strainer, drain excess liquid. In a large mixing bowl, add cream cheese and tofu. Using an electric mixer, cream together. Add corn syrup and cranberry sauce, mix until combined. Stir in cherries, pineapple, zest, and orange juice. Add whipped topping, fold in until combined. Place 15 (5oz) dixie cups on 9 x 13 inch pan. Spoon mixture evenly cups until ¾ of the way full.Place plastic wrap tightly over cups. Make small slits in plastic over middle of cups to snuggly fit in popsicle sticks.Freeze for at least 6 hours before serving. Before serving let sit at room temperature for several minutes, remove plastic wrap, gently twist out of cups to serve.Serve immediately. Notes Yield: 15 servings*This recipe is dairy free!*