Serves 10 Ingredients 21 oz. extra-firm silken tofu 2 cups soymilk ½ cup honey ¼ teaspoon salt 1 cup cold water 1 cup rum or brandy (or use apple juice with rum or brandy flavoring to taste) 4 ½ teaspoon vanilla extract 20 ice cubesNutmeg Instructions Crumble the tofu and blend with soymilk, sugar and salt. Blend until smooth. Pour into mixing bowl, and whisk in water, rum and vanilla. Cover and refrigerate.To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy. Repeat with the other half. Serve in glasses with nutmeg sprinkled on top. Notes Or – if you want, look for Silk’s Soy Eggnog in the Dairy Section! By Recipe courtesy of www.egg-nog.info

From Splendid Fare Catering, Alexandria, VA Ingredients 1 box of couscous rehydrated according to package directions 3 Roma tomatoes, diced small 4 green onions, chopped fine 4 oz crumbled feta cheese1 package edamame Vinaigrette Ingredients ¾ cup white wine vinegar ½ cup lemon juice Zest of ½ lemon 2 teaspoons cumin 1 teaspoon garlic powder Salt and pepper to taste 1 cup chopped mint 1 cup honey1 ½ cups olive oil 1½ cups soybean or canola Instructions Mix rehydrated couscous, tomatoes, green onions, feta and edamame in bowl; set aside while making Vinaigrette. In food processor, blend white wine vinegar, lemon juice, cumin, salt and pepper, garlic and mint. Slowly add honey, blending until it dissolves. With blender still running, drizzle in oils and blend thoroughly. Pour over combined salad ingredients in bowl, mix gently to combine, and serve. Notes Yield: Serves 10 to 12

Ingredients 2 cups frozen shelled edamame 3 red radishes, trimmed and diced ½ cup diced seeded cucumber ½ cup chopped red bell pepper ½ cup chopped scallions, white and green part s1 orange 1 Tbsp. rice vinegar 1 tsp. reduced-sodium soy sauce 1 Tbsp. canola oil 1 Tbsp. orange juice, preferably fresh Salt and freshly ground black pepper, to taste ¼ cup cilantro leaves, chopped Instructions In a large pot of boiling water, cook the edamame according to package directions. Drain in a colander, running cold water over the beans to cool them. Drain well and transfer the edamame to a mixing bowl. Add the radishes, cucumber, red pepper and scallions. Toss lightly to mix and arrange on serving platter. Meanwhile, grate 2 teaspoons zest from the orange and set aside. Cut off the top and bottom of the orange. Setting the orange on one of its cut sides on your work surface, slice off the peel in strips, letting the knife follow the curve of the fruit. Cut the orange into sections and arrange on top of salad. In a small bowl, whisk together the orange zest with the vinegar, soy sauce, oil and orange juice. Season to taste with salt and pepper. Drizzle the dressing over the salad. Sprinkle cilantro on top and serve. Notes Makes 4 servings. Per serving: 120 Calories; 6 g Fat (0 g saturated fat); 12 g Carbohydrate; 7 g Protein; 4 g Dietary Fiber; 115 mg Sodium

Ingredients ½ package extra firm tofu, drained on papers towels and chopped 8 ounces shelled frozen edamame – thawed and drained ¼ cup soy vegainase (mayonnaise) ⅛ cup dried seaweed ¼ cup chopped red onion, fresh green beans, carrots ½ cup chopped celery, green and red pepper 1 tablespoon fresh lemon juice 1 clove garlic, minced1 tablespoon sea salt Instructions Toss all ingredients together and serve in lettuce cups.Garnish with fresh tomatoes and lemon slices. By Kerri Rush

This interesting side dish was developed by Elizabeth Karmel of Girls at the Grill. Serve it with grilled pork chops. Ingredients ½ heaping teaspoon Dijon mustard 2 tablespoons wine vinegar or balsamic vinegar ½ cup extra virgin olive oil 1 teaspoon grated fresh ginger ½ teaspoon salt ½ teaspoon brown sugar ¼ teaspoon black pepper 4 navel oranges peeled and sectioned 12 ounces shelled cooked edamame ½ cup walnut halves, toasted Instructions Combine first 7 ingredients, whisk together until emulsified. Combine orange sections edamame, and walnuts. Toss with vinaigrette. Notes Yield: 6 servings Calories 221 (37% from fat); Fat 9g (sat 2g, mono 3g, poly 3g); Protein 6g; Carbohydrate 30g; Fiber 3.3g; Cholesterol 0mg; Iron 1mg; Sodium 17mg; Calcium 37mg

Ingredients 1 small baguette cut into 16 thin slices soybean oil 1 clove garlic, cut in half 1 c shelled walnut halves 7 oz soy cheese 13 oz mesclun leaves 2 pears cut into ¾“ cubes mixed with 2 T lime juice Lime Vinaigrette Ingredients 3 T soybean oil 2 T lime juice ¼ c raspberry vinegar Instructions Brush the baguette slices with a little oil, rub with the cut side of the garlic, then place on a baking tray. Bake for 10 minutes or until crisp and golden. Toast the walnuts.Spread some of the soy cheese on each crouton, then cook under a hot grill for 2-3 minutes or until hot. Toss the mesclun, pears and walnuts in a bowl. Add the vinaigrette and toss through. Plate and garnish with soy croutons. Lime Vinaigrette Instructions To make the vinaigrette, whisk together the lime juice, raspberry vinegar and oil with coarse salt and fresh pepper.

Shrimp and edamame tossed with an Asian-infused vinaigrette bring a burst of fabulous flavors to this quick, easy salad. Ingredients 1 pound medium peeled shrimp, seasoned, cooked, and coarsely chopped 1 cup shelled edamame, cooked according to directions 1 cup halved cherry tomatoes 1 bunch green onions, chopped 2 tablespoons lime juice 1 tablespoon olive oil 1 teaspoon wasabi paste 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger Instructions In a medium bowl, combine shrimp, edamame, tomatoes, and green onions. In a small bowl, whisk together remaining ingredients and toss with shrimp mixture. Refrigerate until serving. Notes Makes 6 (2/3-cup) servings Nutritional information per serving: Calories 153; Calories from fat 26%; Fat 4 g Saturated Fat 1 g; Cholesterol 147 mg; Sodium 198 mg Carbohydrate 8 g; Dietary Fiber 3 g; Sugars 4 g; Protein 19 gDiabetic Exchanges1/2 Carbohydrate; 2 1/2 lean meat

Ingredients 1 T. soybean oil 6-8 oz. Midwest Harvest Bratos, cut into ½ inch thick angled slices* 8 cups cooked ADM Soy 7 rotini or penne pasta 1 cup. bottled balsamic vinaigrette dressing 1 cup red bell pepper, chopped 1 t. minced garlic 1-12 oz. bag shelled edamame, cooked** salt and pepper Instructions In a large non-stick skillet, heat oil over medium heat. Add sausage, saute΄ until browned (about 5 minutes). Combine sausage and remaining ingredients and toss well. Notes * Bratos are a precooked pork and tofu blend product (use the spicy version!) They are generally sold in the frozen meat section.** Edamame can be purchased in pods or shelled — shelled version is required for this recipe. Place edamame in microwave and microwave on high for about 4 minutes, drain.

If you prefer a less peppery flavor; substitute fresh spinach for the arugula. Total Time 30 min Ingredients 8 ounces dried corkscrew macaroni (rotini) or medium shell macaroni 3 cloves garlic, minced ¼ teaspoon crushed red pepper 2 tablespoons olive oil 3 to 4 cups torn arugula ¼ teaspoon salt2 medium plum tomatoes, chopped 1 cup pitted nicoise or kalamata olives, halved 2 tablespoons snipped fresh parsley ¼ cup grated Parmesan cheese (1 ounce) Instructions Cook pasta according to package directions. Drain pasta. Return to pan. Cover; keep warm. Meanwhile, in a large skillet cook garlic and red pepper in hot olive oil for 3 to 4 minutes or until garlic is tender.S tir in arugula and salt. Cook and stir over medium heat just until arugula begins to wilt.Stir in tomatoes, olives, and parsley; heat through. To serve Toss arugula mixture with pasta.Sprinkle with Parmesan cheese. Notes Makes: 4 servings Calories 379; FatF 14g; Protein 11g; Carbohydrate 51g; Cholesterol 5mg; Sodium 636mg

Ingredients 12 oz. pureed soft silken tofu 2 ½ 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) 3/8 t. salt 1/8 t. white pepper 2 T. extra virgin olive oil Instructions Combine all ingredients. Let marinate in cooler for at least 2 hours.

Ingredients 2 large cooked potatoes cut up 8 oz. firm Midwest Harvest tofu, crumbled 2 T. Dijon mustard 1 T. honey 2 t. vinegar 1/2 t. turmeric 3 chopped green onions 1/2 t. celery salt 2 T. chopped pickles 2 T. diced dried green pepper 1 c. low fat Miracle Whip Instructions Mix all and garnish with white pepper and paprika. Notes Serves 4. By Judy Jordan

his recipe comes courtesy of Didi Emmons, chef at Veggie Planet in Boston, and cookbook author. According to Didi, some people would rather eat worms than tofu and it is exactly those folks who should try this salad. Tofu makes two appearances; the croutons are cubes of tofu that have been pan-fried until they’re crunchy, and the dressing is thickened with tofu. The dish requires no last minute preparation. The croutons can be made up to 3 hours before serving, the dressing up to 3 days before. The lettuce and tomatoes can be cut, washed and stored in the fridge up to 24 hours before serving. Tofu Caesar Dressing Ingredients 3 garlic cloves, preferably large 1 teaspoon Dijon mustard 1 1/4 cups cubed firm tofu 1/4 cup lemon juice (about 1 lemon) 1/2 teaspoon salt Freshly ground black pepper to taste 3/4 cup extra-virgin olive oil Tofu Croutons Ingredients 8 ounces water-packed extra-firm tofu3 tablespoons vegetable oil Salt to taste Salad Ingredients 1 head romaine lettuce 2 cups cherry tomatoes, halved 1 cup pitted kalamata olives 1/2 cup grated Parmesan cheese Instructions To prepare the dressing, in a food processor or blender, puree the garlic, mustard, tofu, and lemon juice. Add the salt and pepper. With the machine running, slowly add the olive oil, in a stream. When the dressing is fully emulsified, stir in the Parmesan cheese. To prepare the croutons, press the tofu with a paper towel. Cut it into 1/2-inch cubes. In a large skillet, heat the oil over medium-high heat. When the oil is really hot (I like to wait for it to smoke), add the tofu carefully and salt it liberally. Fry the cubes of tofu undisturbed until they form a dark golden crust on the bottom, about 5 minutes. Then use a spatula to turn them and brown them well on at least one more side. Drain well on paper towels. Keep the croutons at room temperature and 15 minutes before serving put them in a warm oven (220 degrees) for up to 3 hours if desired. To prepare salad, cut across the romaine in 2-inch strips, discarding the core. Immerse the lettuce in a large bowl of cold water and let sit for 5 minutes. Spin the salad dry or let it drain in a colander. When ready to serve, combine the lettuce, the tomatoes, croutons, and olives in a large bowl. Add the cheese and the dressing, tossing well with tongs or spoons. Serve immediately. Yield: 6 servings Notes CALORIES 545 (41% from fat); FAT 25g (sat 7.6g, mono 9.1g, poly fat 6.2g); PROTEIN 12g; CARBOHYDRATE 12.7g; FIBER 2.8g; CHOLESTEROL 6mg; IRON 1.4mg; SODIUM 949mg; CALCIUM 20mg;