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Serves 18 Ingredients 1 cup less 2 Tbsp. all-purpose flour 2 Tbsp. Soy flour 1 tsp. Salt1 tsp. baking powder 2 eggs beaten 1 cup plain soymilk 3 Tbsp butter or margarine, melted ¼ cup TVP, rehydrated with 2 Tbsp. water and 1 Tbsp. vegetarian Worcestershire sauce 8 oz. meltable cheddar- style soy cheese1 small onion, chopped 1 pkg. (10 oz.) Frozen chopped spinach, thawed and drained well Instructions Preheat oven to 325˚. Lightly coat a 9” x13” baking dish with cooking spray and set aside. Combine the all-purpose flour, soy flour, salt and baking powder in a mixing bowl. Stir in the eggs, soymilk, butter or margarine, rehydrated TVP, soy cheese, onion and spinach. Pour the mixture into the prepared baking dish and spread evenly. Bake for 30-35 minutes, until the edges are golden brown and the center is firm to the touch. Remove from the oven and let sit 5 minutes before cutting into the squares to serve. Adapted from National Soybean Research Laboratory, University of Illinois at Urbana-Champaign

Serves 8 Ingredients 3 Tbsp. oil 2 cups frozen hash browns (cube style) 1 cup chopped onions 1 red or green bell pepper, chopped ½ cup dry TVP, rehydrated with 1 Tbsp. steak sauce and 6 Tbsp boiling water 1 ¼ tsp. salt ½ tsp. pepper 8 eggs 2 Tbsp. milk ¼ cup chopped fresh parsley, divided 1 cup shredded sharp cheddar cheese, divided Instructions Preheat oven to 325. Coat a 9” square baking dish with cooking spray. Heat oil in a 10” nonstick skillet over medium heat. Add hash brown, onion, bell pepper, and the rehydrated TVP. Stirring occasionally, cook for about 15 minutes, until potatoes are browning and no longer frozen. Remove from heat and stir in salt and pepper. Pour into the prepared baking dish.Beat together the eggs, milk, 2 Tbsp. of the parsley and ¾ cup of the cheese. Pour the egg mixture over the hash brown mixture. Top with the remaining shredded cheese. Bake uncovered for 25-30 minutes, until the eggs are set.Sprinkle with the remaining parsley and cut into 8 pieces to serve Adapted from National Soybean Research Laboratory, University of Illinois at Urbana-Champaign

Serves 12 Ingredients 1 cup soft silken tofu 1 Tablespoon + 1 teaspoon canned chipotle peppers, diced 1-15 ounce can corn, cream-style 1-16 ounce bag frozen sweet corn, thawed ½ cup plain soymilk ¼ cup butter, melted ½ cup egg substitute 2 Tablespoons granulated sugar 1 cup shredded cheddar cheese 1 -8.5 ounce box corn muffin mix 1 cup shredded cheddar cheese Instructions Preheat the oven to 350° F and grease a 9x13 inch pan. In a medium sized mixing bowl add tofu, whisk until smooth. Add all ingredients except corn mix. Stir until well mixed. Add the corn muffin mix, stir until combined. Pour into 9x13 pan. Sprinkle with 1 cup shredded cheese. Bake for 50 minutes or until a knife, inserted in the middle of the casserole, comes out clean. Serve immediately.

Ingredients 1/2 cup balsamic vinegar 1 tbsp brown sugar 3 sweet potatoes, peeled and chopped 1 package firm or extra firm tofu Instructions Preheat oven to 400F. Remove tofu from package and pat dry. Cut into 3/4 inch cubes. Cook vinegar and sugar in non-reactive saucepan over low heat until slightly thickened. Place potatoes and tofu in a large bowl and coat with vinegar mixture. Gently mix, making sure to coat everything evenly. Spread potatoes and tofu onto a baking sheet in a single layer. Bake in preheated oven for 40 minutes, flipping halfway through. By Ruta Nonacs Adapted from Mix it Up

Ingredients 1 - 16 ounce bag frozen shelled edamame ½ cup dried cranberries ¼ cup fresh basil leaves, cut into thin strips 2 tablespoons olive oil 1/8 teaspoon freshly ground black pepper ½ cup crumbled feta cheese Instructions Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry. Toss edamame, cranberries, basil, olive oil, and pepper together in a medium bowl. Gently stir in feta cheese. Serve chilled or at room temperature.

Red miso, the saltiest version of the nutritious soybean paste Japanese staple, has the most depth and boldness of flavor of miso varieties because it has been fermented the longest time. The miso in this recipe removes the need for salt and adds an umami element to the creamy baked potatoes. Ingredients 2 large white sweet potatoes, cut into wedges1 bottle of beer (IPA) 1 teaspoon red miso 2 tablespoon avocado oil 1/2 teaspoon hot curry powder 1/2 teaspoon cumin 3/4 teaspoon cinnamon Sea salt, to taste Instructions Wash and cut sweet potatoes. Place in a shallow baking dish. Mix beer and miso and pour over the sweet potato wedges. Soak for at least one hour.Pre-heat oven at 450 for 15 minutes.Transfer sweet potato wedges into a large mixing bowl (do not keep the beer-miso mixture). Coat the sweet potato wedges with the avocado oil, curry, cumin and cinnamon. Place sweet potato wedges in one layer on a baking sheet, lined with foil. Bake for 45 minutes. Salt to taste. Notes Yield: Serves 4 By by JL Fields

Ingredients ½ whole wheat pita pocket 1 Tbsp SoyNut Butter 1 Tbsp apple butter 6 apple slices Instructions Spread SoyNut butter and apple butter on pita half. Arrange apple inside pita. Notes Yield: 1 pita half CALORIES 231; FAT 6.5g; PROTEIN 7g; CARBOHYDRATE 38g; CHOLESTEROL 0mg

This smoothie recipe makes a great  meal. If you are using soy milk, be sure to check the nutritional label.    JudysRecipes Newsletter http://www.zinester.com/mpb/ml_fs.cgi?topic=52489 Ingredients: 1 Cup Milk or Soymilk ( I use 1%) 1 Cup frozen strawberries (or fresh if available) 1 kiwi, peeled 1 Cup ice cubes (if using fresh strawberries) 6 almonds Directions: Add the milk, strawberries, and kiwi to a blender and mix until smooth. Add ice, if desired and continue to blend until smooth. Top with the almonds for a delightful  breakfast on the go! I have also used 1/2 banana instead of the kiwi.

1 cup soymilk (plain or vanilla) ½ medium banana (may be frozen, if desired) 2 tablespoons pineapple-orange-banana frozen fruit juice concentrate, undiluted ¼ cup frozen fruit (optional) Puree all the ingredients in a blender until smooth. Pour into a glass and serve at once.

1-12 ounce medium firm Tofu, drained 1/3 cup soymilk 2 tablespoon nutritional yeast 2 tablespoon tapioca or chick pea flour 1/4 teaspoon turmeric 1/2 teaspoon garlic 1 pinch black pepper 1 pinch salt 5 English muffins 10-15 fresh spinach leaves 5 Tomato slices Combine the first 8 ingredients in a blender until smooth. Heat a small fry pan over medium heat, spray with a small amount of oil. Spoon 1/4 cup batter into the pan. Let it cook on one side, about 3 minutes then flip and cook for about 3 minutes more. Toast an English muffin, spread both sides with melted cheeze sauce (recipe below), add the patty, top with fresh spinach and sliced tomato. Recipe will make 5 patties that can be stored in the fridge for a week or even frozen for longer. To use just re-heat on griddle or in lightly oiled fry pan. CHEEZE SAUCE ½ cup water 1 cup peeled/diced sweet potatoes ½ cup chopped onion ¼ cup plain soymilk 1-12 ounce package Soft Silken Tofu, drained ½ cup raw cashews (cover with water and soak for at least 2 hours - drain off water before using) 6 tablespoons nutritional yeast flakes 1 tablespoon garlic powder 1 teaspoon salt ¼ teaspoon turmeric powder 1 pinch black pepper 1 pinch smoked paprika In a medium saucepan, add first 3 ingredients, bring to boil. Reduce to simmer, add remaining ingredients stirring until incorporated. Transfer to blender, blend until smooth be careful with hot liquid. Will make approximately 1 1/2 - 2 quarts of Cheeze sauce that can be stored for a week in the fridge or in the freezer for even longer. Kerri Rush, Fresh Café and Market. 12493 University Ave. Clive. IA 515-221-2700 & 515.440.4700

1 (16-oz.) can baked beans 2 (15-oz.) can black soybeans, rinsed and drained 1 (12-oz.) package frozen shelled edamame 1 cup maple syrup or barbecue sauce 1/4 cup cooked pork or turkey bacon, broken into small pieces Combine baked beans, black soybeans, 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. IF doing in oven, combine ingredients and put into oven safe pan in at 250 F. Stir every 20 minutes and continue to cook until heated though and ingredients are blended well.

Soybean oil for frying 1 cup flour 1 cup seltzer water, cold 2 cups shelled edamame Black sesame seeds and salt for garnish In a deep fat fryer or large saucepan, add enough oil to deep fat fry the edamame. Heat oil to 350° F. In a medium mixing bowl, add flour. Whisk cold seltzer water into flour until combined. Add edamame, mix to coat edmame, remove edamame from the mixture. Drop edamame into fryer, fry until golden brown and crispy; about 4 minutes. Garnish with black sesame seeds and salt. Serve immediately. Yield: 8 – 10 servings