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Ingredients 1 cup plain soymilk 1 tablespoon white vinegar 1⁄2 cup soft silken tofu 1⁄2 cup plain greek yogurt 1 packet Ranch dressing mix (3 tablespoons) Instructions In a small mixing bowl, combine soymilk and vinegar. Allow to rest for 15 minutes. (This will make soy buttermilk). In a food processor, add soymilk/vinegar mixture. Add remaining ingredients; purée until Refrigerate for at least 30 minutes. Serve with vegetables, wings or over salad. Store in air-tight container in refrigerator for up to 1 week. Notes Yield: 1 3/4 cups Serving Size: 2 tablespoons Nutrition Facts: Calories: 15, Calories from fat: 5, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 25mg, Carbohydrates: 2g, Dietary Fiber: 0g, Sugar: 1g, Protein: 2g

Ingredients 1 box Mori Nu Silken Lite Tofu, firm 1 cup soy milk or almond milk (plus extra if you want sauce less thick) 1/2 teaspoon nutritional yeast flakes 1/2 teaspoon salt 1/2 teaspoon red pepper flakes (optional) 2-3 garlic cloves, minced 2 teaspoons olive oil add-ins 1/2 cup frozen peas 1 cup broccoli florets 4 mushrooms, sliced juice from half a lemon Noodles of your choice (raw zucchini noodles, kelp noodles, cooked pasta noodles, etc.) fresh spinach Instructions In a blender on low speed, combine tofu and milk until smooth, stopping blender and scraping down sides with a rubber spatula as necessary. Add yeast flakes, salt, and red pepper flakes. Blend on low speed until combined, about 20 seconds. Set aside.In a medium sized sauce pan, heat olive oil over medium heat. Add minced garlic and sautee until golden, about 1-2 minutes. Remove from heat, add garlic to tofu mixture and blend on low for 10-20 seconds or until combined. Pour tofu mixture into sauce pan, bring to simmer over medium heat. Add frozen peas, broccoli florets, and mushroom slices. Cook for 2 more minutes, stirring constantly, until it begins to simmer. Turn off heat, stir in lemon juice. Serve over your choice of noodles and fresh spinach. By Jennifer Haferkamp, The Foodery

Ingredients 8 ounces soft tofu, drained1 large clove garlic, minced One-quarter cup water2 tablespoons fresh lemon juice 4 tablespoons rice wine vinegar 3 tablespoons dark sesame oil One-half teaspoon salt or to taste Freshly ground black pepper or to taste Instructions Place tofu, garlic and water in a blender and puree Add lemon juice, vinegar and sesame oil and blend until smooth Season with salt and pepper to taste Serve over blanched, chilled asparagus, green beans or other vegetables Notes Makes 3 cups

Ingredients 7 ounces silken tofu 2 tablespoons rice wine vinegar 1 teaspoon sesame oil 2 teaspoons cilantro 1/4 teaspoon sugar 1/2 lime Kosher salt and freshly ground pepper, to taste Instructions Place tofu, rice wine vinegar, sesame oil, cilantro, and sugar in the bowl of small food processor. Juice half a lime and add lime juice to the food processor. Blend together. Add salt and pepper to taste.Store in the refrigerator 3-5 days. By Jessica Levinson, Nutritioulicious

Ingredients 1 large jar of medium or mild salsa 1 can of black soybeans 1 can of corn, drained (or approximately 1 can of frozen corn) 1 large can of chicken meat (approximately the size of 2 small cans of tuna) 2 cups shredded soy cheese Instructions Mix together and serve with tortilla chips.

Ingredients 2 tablespoons fresh lemon juice 1 tablespoon soybean oil 2 teaspoons minced fresh rosemary 2 teaspoons minced fresh sage ¼ teaspoon freshly ground pepper 2 garlic cloves, chopped 1 (15 ounce) can of tan soybeans, rinsed and drained 4 (6-inch) pitas, each cut into 6 wedges Instructions Combine all ingredients and process until smooth. Serve with pita wedges. Notes Yield: 8 servings

Ingredients 1 clove minced garlic 1 can black soybeans, rinsed and drained ½ cup tan soybeans, rinsed and drained 2 tablespoons soybean oil Yield: 1 ½ cups 1 teaspoon red wine vinegar 2 tablespoons chopped onion 3 tablespoons lemon juice pinch red pepper flakes ½ teaspoon ground cumin salt and pepper to taste Yields: 1 ½ cups Instructions Combine all ingredients in a food processor and pulse until mixture is smooth. Serving Suggestions Tortilla chips, pitas or crackers.

Ingredients 1 (15- to 16-ounce) can spicy hot chili beans, undrained 1 (15- to 16-ounce) can kidney beans, rinsed and drained 1 (15- to 16-ounce) can black beans, rinsed and drained 1 (15- to 16-ounce) can garbanzo beans, rinsed and drained 2 cups green sweet soybeans 1 (8-ounce) package barbecue-seasoned tofu, diced 1 (15.5-ounce) can diced tomatoes, undrained 2 tablespoons tomato paste 1/2 cup water (optional) 1 shallot, minced 3 tablespoons chili powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 1 teaspoon celery salt 1 teaspoon ground coriander 1 teaspoon dried marjoram 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/4 teaspoon cayenne or to taste 1 cup soy sour cream Cilantro sprigs Instructions In a large soup pot, stir together all ingredients except soy sour cream; cover. Bring to a simmer over medium-low heat. Cook, stirring occasionally, 20 minutes. Allow dip to cool.Puree to desired consistency using an immersion blender or transfer, in batches, to conventional blender. Stir in sour cream. Just before serving, garnish with cilantro. Notes Serves 32.Per serving (1/4 cup): 99 Calories; 7 g Protein; 13 g Carbohydrates; 4.5 g Fiber; 3 g Fat; 0.5 g Saturated Fat; 0 mg Cholesterol; 229 mg Sodium

The crunchy goodness of granola is combined with luscious chocolate for a great snack. Ingredients 3 cups fruit-and-nut granola½ cup soynuts ½ cup finely chopped dried apricots1 (12-oz.) package semisweet chocolate chips ¼ cup fat-free vanilla soy milk ¼ cup honey2 teaspoons pure vanilla extract Instructions Line an 8-inch square pan with foil and butter foil.Combine granola, soynuts and apricots in a medium heatproof bowl; set aside. Melt chocolate with soy milk, honey and vanilla in a small pan over low heat, stirring constantly. Pour chocolate mixture over granola mixture and stir until coated. Press into prepared pan. Refrigerate until firm.Cut into 2-inch squares. Store in refrigerator in an airtight container. Notes Makes 16 (2-inch) squares.1 square contains: Calcium 255; Protein 5g; Carbohydrates 34g; Fat 13g; Cholesterol 0mg; Sodium 6mg

Curry Dip Ingredients 8 ounces soy cream cheese 1 teaspoon curry powder 3/4 teaspoon curry powder Roasted Bell Pepper Dip Ingredients 4 ounces silken tofu 3/4 cup drained roasted red bell peppers (6 ounces) 1/2 cup tomato paste10 kalamata olives, pitted * 2 tablespoons vegetable oil 2 teaspoons lemon juice 1/4 teaspoon hot pepper sauce* optional - substitute chopped black olives for kalamata olives – blend in before serving1 (3.5-ounce) package roasted garlic & onions soy crisps Instructions In a small bowl, stir Curry Dip ingredients until blended. (This can also be done directly in the soy cream cheese container.)In a food processor or blender, puree Roasted Bell Pepper Dip ingredients until smooth.Serve both dips with soy crisps. Notes Serves 8. Per serving (11 crisps, 2 tablespoons Curry Dip, and 1/4 cup Roasted Bell Pepper Dip): 171 Calories; 7 g Protein; 14 g Carbohydrates; 2 g Fiber; 10 g Fat; 0.5 g Saturated fat; 0 mg Cholesterol; 650 mg Sodium

Ingredients 10 ounces (1 bag) frozen shelled edamame, cooked 2 cloves garlic, minced ½ cup canned tan soybeans, rinsed and drained 2 tablespoons soybean oil 2 teaspoons lemon juicesalt and pepper to taste Instructions Combine all ingredients in food processor, pulse until mixture is smooth. Serving suggestions On a turkey sandwich in place of mayonnaise On crackers as a dip Notes Yield: 1 ½ cups CALORIES 60; FAT 4g; PROTEIN 4g; CARBOHYDRATE 4g; FIBER 2g; CHOLESTEROL 0mg; SODIUM 20mg

Ingredients 1 cup edamame, cooked and peeled½ cup chickpeas, cooked 4 cloves garlic 3/4 cup olive oil Juice from 1 lemon Juice from 1 lime 2 sprigs cilantro, stems removed 4 sprigs parsley, stems removed Instructions Sauté 2 garlic cloves in 2 tablespoons olive oil, until they are golden brown and let it sit to cool. Mix all four garlic cloves, edamame and chickpeas in a blender. Slowly pour in the rest of the olive oil, and add parsley, cilantro, lemon juice and lime juice. Salt and pepper to taste. Top with a touch of soy sauce and olive oil. By Executive chef Johan Svensson, Riingo