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These tender muffins have a light, moist texture and fresh grated lemon adds to the delightful flavor. For variety, substitute orange juice and peel for lemon. Ingredients ¾ cup all-purpose flour ¼ cup soyflour 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup soy yogurt ¼ cup honey ¼ cup soft margarine ¼ cup fresh lemon juice 1 tablespoon grated lemon zest 2 tablespoons poppy seeds Lemon Galze Ingredients ¼ cup fresh lemon juice ¼ cup sugar Instructions Preheat oven to 425F (220C). Spray 12 muffin cups with nonstick cooking spray. Combine flours, baking powder, baking soda and salt in a medium bowl. Beat yogurt, honey, margarine and lemon juice in another bowl until smooth. Stir yogurt mixture into flour mixture until just combined. Stir in lemon zest and poppy seeds. Spoon batter into prepared muffin cups. Bake 15 to 20 minutes or until tops spring back when lightly pressed. Make glaze, if using, and drizzle over muffins. Cool muffins in pan 10 minutes before serving or cooling completely on a wire rack. Lemon Glaze Instructions Stir together lemon juice and sugar in a small bowl. Spoon over muffins in pan. Notes * Makes 12 muffins.* 1 muffin contains: Calories 133; Protein 3g; Carbohydrates 19g; Fat 5g; Cholesterol 0mg; Sodium 212mg White whole-wheat flour is available by mail from the King Arthur Flour Company and is also available at most Trader Joe’s Stores.

Ingredients 1 cup sugar ¼ cup butter 1 ⅔ cups mashed fruit* ½ cup silken firm Tofu1 egg 2 cups flour1 teaspoon baking soda 1 teaspoon salt1 teaspoon cinnamon 1 teaspoon nutmeg½ cup chopped pecans Instructions Preheat oven to 350 degrees Cream sugar and butter in a mixing bowl. Add mashed fruit, tofu and egg. Add dry ingredients an nuts. Pour into a greased loaf pan. Bake 60-70 minutes, or until firm and lightly browned. Notes Makes 8 –10 slices. *Applesauce or canned pumpkin works well here, or use mashed bananas, strawberries or raspberries.

Ingredients 8 ounces silken firm tofu, drained 3 large ripened bananas, mashed ½ cup soybean oil 1 ¼ cups sugar ½ cup soy flour 2 cups all-purpose flour 1 ½ teaspoons baking soda 2 teaspoons baking powder 1 ½ teaspoons cinnamon ½ cup chopped pecans or walnuts Instructions Preheat oven to 350 degree F. Grease and flour 9” x 5”metal loaf pan.In a large mixing bowl, beat the first 4 ingredients together until smooth and creamy. In a small mixing bowl, add the remaining ingredients except the nuts together. Add dry ingredients to tofu mixture and blend just until flour mixture is moistened. Add nuts and gently blend. Spoon batter into loaf pan. Bake 50-55 minutes, until toothpick inserted in center of bread comes out clean. Cool in pan on wire rack 10 minutes: remove from pan and cool completely on rack. Notes Makes 1 loaf, 12 servings

If you like moist quick breads, you’ll want to make this one often. Apple is a nice compliment and adds great flavor. Ingredients ¼ cup soft margarine ½ cup packed light brown sugar ½ cup (4 oz.) soft tofu, drained and pureed ½ cup light vanilla soymilk 1 teaspoon vanilla extract 1 2/3 cups all-purpose flour 1/3 cup soy flour 2 teaspoons ground cinnamon ½ teaspoon ground cloves1 teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 cup shredded apple, tossed with 1 tablespoon fresh lemon juice Instructions 1. Preheat oven to 350 degrees. Spray a nonstick 9 x 5-inch loaf pan with cooking spray.2. In a medium bowl, cream margarine and sugar together until light and fluffy. Add tofu, milk and extract, beat well.3. Combine flour, cinnamon, cloves, baking soda, baking powder and salt in a small bowl. Add to creamed mixture alternately with apple and lemon juice. Do not over mix. Pour batter into prepared loaf pan. 4. Bake about 1 hour or until top springs back when lightly pressed. Cool in pan 10 minutes on a wire rack. Turn out of pan and allow to cool completely before slicing. Notes * Yield: 1 loaf, about 9 slices.* 1 slice contains: Calories 207; Protein 4g; Carbohydrates 35g; Fat 6g: Cholesterol 0mg; Sodium 283 mg

Ingredients 2/3 cup sugar 2/3 cup pecans, finely chopped 1 teaspoon cinnamon 3 cups flour ¾ cup soy flour 2 teaspoons baking powder1 teaspoon baking soda ¾ teaspoon salt 1 ¾ cups sugar ½ cup butter, softened 3 large eggs 8 ounces soy sour cream 8 ounces dairy sour cream 2 teaspoons vanilla extract Instructions Preheat oven to 350 degrees F. Grease 9-inch to 10-inch tube pan with removable bottom; dust with flour. In small bowl, mix 2/3 cup sugar, pecans, and cinnamon. In medium bowl, stir together flour, baking powder, baking soda, and salt. In large bowl, with mixer at low speed, beat remaining 1 ¾ cups sugar and butter until blended, scraping bowl with rubber spatula. Increase speed to high; beat until creamy, about 2 minutes, scraping bowl occasionally. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. With mixer at low speed, add flour mixture alternating with sour cream, beginning and ending with flour mixture, beating until batter is smooth, occasionally scraping bowl. Beat in vanilla. Spoon one-third of batter into prepared tube pan. Sprinkle ½ cup nut mixture evenly over batter, then spread half of remaining batter on top. Sprinkle with ½ cup more nut mixture; layer with remaining batter, then remaining nut mixture. Bake cake 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan and lift cake from pan bottom. Invert cake onto plate; remove bottom of pan. Immediately invert cake onto wire rack to cool completely, with nut mixture on top

Ingredients 1 cup all-purpose flour 1 ½ cups raw wheat bran 1 teaspoon baking soda1 teaspoon baking powder ¼ teaspoon salt ¼ cup soybean oil 2 egg whites, beaten 3 ripe bananas, mashed ½ cup vanilla soy yogurt 2/3 cup creamy soy nut butter ¼ cup packed brown sugar Instructions Combine flour, bran, baking soda, baking powder and salt in a mixing bowl and set aside. In large mixing bowl, combine soybean oil, egg whites, bananas, soy yogurt, soy nut butter and brown sugar. Mix well. Fold in the dry ingredients and mix just until combined. Spoon the batter into paper-lined or nonstick muffin tins. Bake in a 400 degree oven for 20 minutes or until firm to the touch. Remove from the pan and let cool on a wire rack. Notes Yields: 12 Muffins Calories 220; FAT 10g; Protein 7g; Carbohydrate 30g; Cholesterol 0mg

Ingredients 1 (16-oz.) can baked beans 1 (15.5-oz.) can black soybeans, rinsed and drained 1 (15-oz.) can tan soybeans beans, rinsed and drained 1 (12-oz.) package frozen shelled edamame 1 cup maple syrup or barbecue sauce or a combo of syrup and barbeque sauce ¼ cup cooked bacon or turkey bacon bits Instructions Combine baked beans, black soybeans, garbanzo beans, edamame, syrup or barbecue sauce and bacon bits in 4- to 5 ½ -quart slow cooker. Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. If necessary, stir in 1/2 cup water to desired consistency. Serve with corn bread or corn muffins.

A frittata is nothing more than an open-faced omelette, and is in fact, much easier to make. It’s also a natural repository for leftovers from the fridge – particularly any kind of pasta. This one uses Edamame, olives and two kinds of cheese. Any combination of cheese will work, preferably a sharp one and one that melts well. Ingredients 1 tablespoon olive oil ½ cup chopped ham ½ cup chopped onion 1 ½ cups leftover cooked linguine 1 ½ cups cooked Edamame ¼ teaspoon garlic salt 1/8 teaspoon pepper 12 chopped kalamata olives ½ cup crumbled queso fresco or ricotta cheese 5 eggs, beaten ½ cup grated pepper jack cheese Instructions Preheat oven to 350 degrees. Heat oil in a large nonstick skillet over medium heat. Add ham and onion, saute’ 3 minutes. Add linguine; cook 2 minutes. Add Edamame, garlic salt and pepper, cook 2 minutes. Sprinkle with olives and queso fresco. Pour eggs over cheese. Cover and cook over medium-low heat 4 minutes or until eggs are set. Place skillet in oven. Cover and cook 10 minutes. Sprinkle with pepper jack cheese, cook 2 minutes or until cheese is melted. Cut into wedges. Notes YIELD: 6 SERVINGS. CALORIES 304 (44% from fat); FAT 15g (sat 4g, mono 6g, poly 1.3g); PROTEIN 18g; CARBOHYDRATE 23g; FIBER 3g; CHOLESTEROL 192mg; IRON 2.5mg; SODUIM 506mg; CALCIUM 134mg

Ingredients 1 pound lean ground turkey 2 large onions, chopped 1 each large green and red sweet peppers, chopped 2 tablespoons chili powder 1 teaspoon dried oregano 1 teaspoon garlic salt1 can (15 to 16 oz.) tan soybeans, drained 2 cans (15 to 16 oz) black soybeans, drained 1 can (14.5 oz.) diced tomatoes with chiles 3 cups Tomato Juice 2 tablespoons corn meal Toppings: shredded cheese, sour cream, chopped onion Instructions In a large Dutch oven cook meat, onion and peppers until meat is browned. Add chili powder, oregano and garlic salt; stir to blend.Stir in beans, tomatoes and tomato juice. Bring to boiling, reduce heat and simmer 30 minutes, stirring occasionally. Sprinkle cornmeal over top of chili. Stir in and continue simmering 10 minutes. Serve with favorite chili toppings. Notes Makes 6 to 8 servings

Sauce Ingredients 1/3 cup soy sauce ¼ cup unseasoned rice vinegar 2 teaspoons Chinese chili-bean paste 2 large scallions, white only, thinly sliced Dumpling Ingredients 2 ¼ pounds Silken Firm Tofu, cut into thirty-six 1-1/2 inch cubes1 pound ground pork ¼ cup Micro Soy Flakes 4 large scallions, green only, thinly sliced Sauce Directions In a small bowl combine the soy sauce, rice vinegar, chili-bean paste and scallions. Set aside. Dumpling Directions With a small melon baler, hollow out the tofu cubes and reserve the balls. Put the tofu balls in a large bowl and add the remaining ingredients. Using your hands; mix thoroughly. Carefully stuff each tofu cube with 1 level tablespoon of the filling, mounding it. Fill a large skillet or wok with 2 inches of water and bring to a boil. In a large steamer basket or flat mesh pan, arrange the dumplings in a single layer with space between.Set over boiling water. Cover and steam until the filling is firm and cooked through, about 10 minutes.Serve dumplings with the sauce. Notes Yield: 36 dumplings

Ingredients 8 large dried Chinese or shiitake mushrooms 2 tablespoon cornstarch 1 cup chicken stock 1/4 cup dry sherry 1/4 cup soaking liquid from mushrooms, strained 2 tablespoons soy sauce 2 teaspoons rice vinegar 2 tablespoons vegetable oil 2 tablespoons minced fresh ginger 1 large garlic clove 8 ounces lean ground pork 2 tablespoons hot bean paste 1/2 cup sliced green onions 2 (14-ounce) packages firm water-packed tofu, cut into 1-inch cubes 1 teaspoon dark sesame oil 1/4 teaspoon finely ground black pepper Sliced green onions (optional) Instructions To hydrate mushrooms, soak them in ½ cup hot water for 30 minutes. Drain, reserving soaking liquid. Cut off tough stems. Chop caps, set aside. Combine cornstarch and next five ingredients (cornstarch through vinegar), stir well to dissolve cornstarch. Heat oil in wok or large skillet over medium high heat. Add ginger and garlic, stir-fry 15 seconds. Add pork, crumble and cook 2 minutes or until no longer pink. Add bean paste, stir-fry 30 seconds. Add green onions and reserved chopped mushrooms and stir-fry 30 seconds. Add cornstarch mixture; bring to a boil over high heat. Stir sauce until thick. Add tofu, sesame oil and black pepper; stirring gently, being careful not to break up tofu. Cook 1 minute.Garnish with sliced green onions. Serve with rice. Notes Yield: 4 servings.

Soymilk imparts a wonderful nutty, aromatic flavor to mashed potatoes. The best part—you don’t have to change the way you make your mashed potatoes at all. Ingredients 2 1/2 pounds Yukon Gold Potatoes 4 cloves garlic, sliced 2/3 cup plain unflavored soymilk 2 tablespoons butter 1/2 teaspoon salt 1/4 teaspoon pepper Instructions Place potatoes and garlic in a saucepan; cover with water. Bring to a boil over medium heat, reduce heat and simmer 30 minutes or until potatoes are tender. Drain. Add soymilk, butter, salt and pepper. Beat with an electric mixer until smooth. Notes Yield: 6 servings.CALORIES 223 (17% from fat); FAT 4.3g (sat 1.9g, mono 1.6g, poly 0.3g); PROTEIN 5.6g; CARBOHYDRATE 35.2g; FIBER 2.6g; CHOLESTEROL 10mg; IRON 1.7mg; SODIUM 238mg; CALCIUM 6mg;