Search Results

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;

Ingredients 1 (16-oz.) can baked beans1 (15-oz.) can black soybeans, rinsed and drained 1 (15-oz.) can tan soybeans, rinsed and drained 1 (12-oz.) package frozen shelled edamame 1 cup maple syrup or barbecue sauce 1/4 cup cooked turkey bacon, broken into small pieces Instructions Combine baked beans, black soybeans, garbanzo beans, edamame, syrup or barbecue sauce and turkey bacon pieces in 4- to 5 1/2-quart slow cooker.Cover and cook on LOW 6 to 8 hours (HIGH 3 to 4 hours).If necessary, stir in 1/2 cup water to desired consistency.

Ingredients 1 med. potato 1/2 c. shredded cheddar cheese 2-3 T. butter 4 oz. Mori-Nu silken tofu, extra firm, lite 1/2 c. Toffuti Sour Supreme 2 T. chopped green onions 1/4 t. each salt and pepper Instructions Liberally prick potato with fork and microwave 5 min. or until tender.In a medium saucepan over low heat, stir 1/2 c. cheddar cheese and 2 T. butter together. Stir until cheese is melted. Remove from heat .In blender, blend sour cream and tofu; add to cheese mixture. Add onions, salt and pepper. When potato is done, cut in half lengthwise and scoop out potato pulp. Mash pulp and add cheese/sour cream mixture; stir until all incorporated. Spoon mixture into the 2 potato shells. Place shells on baking sheet and sprinkle remaining cheese over potatoes. Bake 15 minutes at 400 degrees. Broil potatoes for 4-5 min. to lightly brown. By Meredith Calhoun

Large, firm, meaty asparagus spears are best for grilling. Tofu-Tamari Dressing Ingredients ½ pound water-packed soft tofu, cubed 5 garlic cloves, finely chopped Juice of 2 lemons Zest of one lemon 2 tablespoons tamari or soy sauce ½ cup olive oil 1 tablespoon black or plain sesame seeds, toasted Kosher salt Freshly ground pepper 1 pound fresh asparagus Olive oil Kosher salt, about 1 teaspoon Instructions Combine all ingredients except oil and sesame seeds in a blender or food processor. Process until smooth, scraping sides. Slowly add oil until dressing is emulsified and creamy. Taste for salt and pepper and adjust seasonings. If the consistency is too thick to pour add a little water. Pour into a non-reactive bowl and add half of the sesame seeds. Rinse asparagus and snap or cut off bottom. Place asparagus in a re-sealable plastic bag and drizzle just enough oil in the bag to coat all the spears. Seal bag and turn spears to coat evenly in the bag. Sprinkle with salt; reseal bag and turn again to evenly distribute the salt. Place asparagus on the cooking grate over direct heat for 3-5 minutes or until marked and caramelized. Turn spears to grill each side, asparagus should begin to brown in spots but should not char. Serve immediately with the Tofu-Tamari Dressing and a sprinkling of sesame seeds. Notes Serves 4

Soy Hazelnut Butter Ingredients ¼ cup ground soy nuts ¼ cup ground hazelnuts 1¼ pounds butter, softened Sweet Potatoes Ingredients 5 large sweet potatoes cut into chunks, about 5-6 cups ½ cup soy milk 2/3 cup honey 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg Salt and pepper to taste Soy Hazelnut Butter Instructions In food processor, blender or coffee grinder, grind soy nuts and hazelnuts until fine. Stir into butter and set aside. Sweet Potatoes Instructions Peel potatoes and cut into chunks. Cook in boiling salted water until fork tender, about 20 to 30 minutes. Drain well. In large mixer bowl, mix cooked sweet potatoes with milk, honey and seasonings. To serve, top each serving of mashed sweet potatoes with nut butter. Notes Makes 5 servings Nut Butter: Per Serving (excluding unknown items): 841 Calories; 95g Fat (99.0% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 249mg Cholesterol; 938mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 19 FatSweet Potatoes: Per Serving (excluding unknown items): 307 Calories; 2g Fat (5.0% calories from fat); 3g Protein; 74g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 2 1/2 Grain (Starch); 0 Lean Meats; 0 Fat; 2 1/2 Other Carbohydrates.

Ingredients 2 T. balsamic vinegar 2 T. cider vinegar 1 T. brown sugar 1/2 t. ground cumin 1/2 t. onion powder 1 clove garlic, minced 1 1/2 c. cooked edamame 1 1/2 c. cooked fresh corn 1/2 c. chopped red bell pepper 1/3 c. chopped cilantro Instructions In a small saucepan combine vinegars, sugar, cumin, onion powder and garlic. Heat until sugar is dissolved. Remove from heat. Place edamame, corn and red pepper in a medium bowl. Pour vinegar mixture over vegetables. Stir to mix. Cover and refrigerate 1 to 4 hours or until chilled, stirring once. Just before serving stir in cilantro. Notes Serves 6

This is a base recipe that not only adds soy to the diet, but also lightens the potatoes very effectively. Feel free to incorporate other flavors (i.e. pesto, garlic, herbs, etc.) Ingredients 3 lbs. peeled potatoes, diced into large pieces. ½-1 c. hot soy milk. 1 ½ c. pureed soft silken tofu. 6-9 T. flavored fat (extra virgin olive oil, butter, or butter substitute). Salt and white pepper to taste. Instructions Cook potatoes in boiling salted water until very tender. Drain potatoes and mash or whip. Add tofu and small amounts of hot soy milk; mix until desired consistency is achieved. Add fat, season and serve. By Chef Christopher Koetke CEC, CCE, Kendall College School of Culinary Ar

This recipe is adapted from Bob’s Red Mill. It uses soy grits, which are similar to corn grits, but made from toasted soy beans that have been ground into coarse pieces. They’re available on their website at www.bobsredmill.com, and in the green section of some supermarkets. Ingredients 1¾ cups chicken stock ¾ cup Bob’s Red Mill soy grits ½ teaspoon kosher salt 3 ounces processed American cheese (such as Velveeta), cubed 3 eggs, well beaten ¼ teaspoon ground black pepper ¼ teaspoon Worcestershire sauce ½ cup grated carrot ½ cup minced celery ¼ cup minced onion Instructions Preheat oven to 350 degrees. Grease a 1 1/2 quart casserole dish. Bring broth to a boil in a saucepan. Stir in grits, cover and reduce heat. Simmer 5 minutes or until done, stirring occasionally. Combine grits with remaining ingredients and pour into prepared dish and bake for 30 minutes or until lightly browned. Notes Calories 258 (35% from fat); Fat 10g (sat 4.6g, mono 3.5g, poly 0.9g); Protein 26g; Carbohydrate 17g; Fiber 0.8g; Cholesterol 178mg; Iron 4mg; Sodium 801mg; Calcium 251mg

Ancho Potatoes Ingredients 2 ea Dried ancho chilies 2.1/4# Burbank Russet potatoes 12oz Milk 4oz Plugra butter 1 tsp Kosher salt 1/2 tsp White pepper, ground Corn Salsa Ingredients 1c Allens Whole kernel Corn 4 tbsp Olive oil 1 clove Peeled garlic, minced 1 ea Jalapeno pepper 1 tbsp Red onion, minced 2 tbsp Cilantro, washed and rough chopped 1 ea Lime, juiced 1 tsp Kosher salt 1/2 tsp Black pepper, ground 1/2 tsp Cayenne pepper, ground 1 tsp Cumin, toasted and ground 1 tsp Ancho chili powder Tofu Jerky Ingredients 1/2# Wildwood High protein Super Firm Tofu 1 c Soy sauce 1/2 c Maple syrup 1 tbspWorcestershire sauce 1 tbsp Ancho chili powder 1 tsp Black pepper, ground As needed Low-Linolic Acid Soybean Oil for frying Tostatdas Ingredients 1/2 ea Poblano pepper 1/2 ea Red bell pepper1c Olive oil 3 ea 12” flour tortillas4.5oz Fresh goat cheese 1 tsp Kosher salt 1/2 tsp Black pepper, ground Ancho Potatoes Instructions Place peppers in a small sauce pot and cover with water. Bring to a boil, remove from heat and let stand 30 minutes. Drain, reserving the liquid, and remove stems and seeds. Place the peppers into a food processor and puree smooth, using the reserved liquid to thin as needed. Hold warm. Combine milk and butter in a pot, and warm on the stove until the butter is melted. Peel and dice the potatoes. Place them into a pot and cover with cold water. Bring to a boil and simmer until tender. Drain, and return to the heat to dry the liquid off of them. Puree through a food mill and gradually add the cream mixture until a smooth consistency is achieved. Season with salt and pepper to taste.Fold in the ancho puree and adjust seasoning if needed. Hold warm. Corn Salsa Instructions Preheat an oven to 300 degrees Drain corn well and toss with the 2tbsp’s of the oil. Spread out on a sheet pan and place in the oven, cooking approximately 18 minutes, or until the corn has dried a bit, and started to brown slightly. Remove and chill. Cut the stems and seeds from the jalapenos and dice them small. In a large skillet, heat the remaining 2tbsp’s of oil. Add the garlic, jalapenos and red onion and sauté to aroma, add the corn and sauté to heat. Season with salt, pepper, cayenne and cumin and ancho powder.Remove from the heat and allow to cool. Toss in the cilantro and lime juice and adjust seasoning. Hold chilled. Tofu Jerky Instructions Preheat an oven to 275 degrees. Press tofu by placing it between two pans and pressing it with a weight for 30 minutes to remove excess liquid. Remove and pat dry. Slice tofu approximately ¼ inch thick and marinate slices in ½ cup of the soy sauce for 10 minutes. Heat the oil to 350 degrees in a small pot. While the tofu marinates, mix the rest of the soy sauce, the syrup, Worcestershire sauce, ancho powder and pepper in a sauce pot and bring to a simmer on the stove. Simmer 20 minutes until slightly thick. Fry the tofu slices in the oil a few at a time, cooking until golden brown. Drain on paper towels.Slice the tofu into julienne strips ¼ inch wide. Place these in a bowl, and add the hot soy marinade, tossing the tofu to coat and allowing it to stand in the liquid 2 minute. Drain the tofu and spread out on a lightly oiled, parchment lined sheet pan to make a single layer. Place this in the oven for approximately 20 minutes, or until the tofu has absorbed most of the liquid and turned a rich dark brown. Remove from the oven and chill. Tostatdas Instructions Preheat an oven to 335 degrees. Remove the seeds and core from the peppers and cut into thin julienne strips 2” long In a sauté pan, heat 2 tbsp of the oil, and sauté the pepper strips until soft, seasoning with salt and pepper. Remove from the heat and allow to cool. Using a 2 1/2” pastry cutter cut 24 rounds from the tortillas. Brush each side of the tortillas with the remaining oil and arrange on a parchment lined sheet pan. Top each tortilla round with a thin layer of the ancho potato mixture, then some of the corn salsa, a few strips of the poblano and red bell peppers and a couple of pieces of the tofu bacon. Wrap the pan tightly, and refrigerate until needed. For service, remove the wrap from the pan and place the tostadas in the oven for 9 minutes, or until heated through. Remove, and using two small spoons, or a small scoop, divide the goat cheese amongst them, placing a dollop on top of each one. Serve immediately or hold in a 145 degree hot box. Notes Ancho Potatoes: Yeild 24; Portion 1.6oz Corn Salsa: Yield 24; Portion .5oz Tofu Jerky: Yield 24; Portion .4oz Tostatda: Yield 24; Portion 2.5oz