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Ingredients 6 (6-inch) pitas, split in half horizontally, cut into triangles1 tablespoon olive oil 1 garlic clove, minced ½ teaspoon kosher salt 1 ½ cups edamame 1 tablespoon extra-virgin olive oil, divided ½ teaspoon salt ½ teaspoon ground cumin 2 garlic cloves, peeled ½ cup parsley leaves 3 tablespoons tahini 3 tablespoons water 3 tablespoons fresh lemon juice1 teaspoon olive oil Instructions Preheat oven to 350 degrees. Arrange pita halves in a single layer on baking sheet. Add olive oil, garlic and salt, and toss well. Bake for 15 minutes or until crisp; cool completely on wire rack. Prepare edamame according to package instructions, omitting salt. Place 1 tablespoon oil, salt, cumin, and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped. Add edamame, parsley, tahini, water, and lemon juice; process 1 minutes or until smooth. Spoon hummus into serving bowl. Notes Yield: 8 servings CALORIES 220 (28% from fat); FAT 6.8g (sat 0.8g, mono 2.9g, poly 1.7g); PROTEIN 9.3g; CARBOHYDRATE 30g; FIBER 1.8g; CHOLESTEROL 0mg; IRON 2mg; SODIUM 417mg; CALCIUM 84mg;

Ingredients 1 ½ cups Edamame, shelled 2 ounces Feta cheese 2 Tablespoons Soynut Butter Juice of one lemon 1-2 cloves garlic 3 teaspoons cumin 4 Tablespooons soybean oil Salt and Pepper to taste Spiced Green olives Pita bread, cut into triangles and toasted Fresh Vegetables for dipping Instructions Cook edamame for approximately 4 minutes in microwave. In a food processor, add edamame and next 6 ingredients and blend well. Add salt and pepper to taste. Place mixture in serving dish. Place as many olives as desired on top of dip. Serve with pita and vegetables. Notes Serves 8-10.

Pecan Ingredients ½ cup chopped pecans 2 tablespoons butter, melted ½ teaspoon salt Dip Ingredients 1 8-ounce carton soy cream cheese, softened 2 tablespoons milk 2 ½ ounces dried beef, cut up ¼ cup chopped green pepper 1 small onion, grated ¼ teaspoon pepper ½ teaspoon garlic powder ¼ cup soy sour cream ¼ cup dairy sour cream Pecan Instructions Mix pecans with butter and salt Bake at 350° for 15 minutes. Set aside. Dip Instructions Thoroughly mix all ingredients, except sour cream. Fold in sour cream and pour into a baking dish. Sprinkle with nut mixture and bake for 20 minutes. Serve hot with crackers or party pumpernickel bread. Notes Yield: 9-inch quiche dish

A chewy confection with rich orange flavors, these can be kept in the refrigerator up to a week or frozen up to a month. Ingredients 1 cup golden raisins, chopped ½ cup graham-cracker crumbs ½ cup powdered sugar 1 tablespoon grated orange peel ¼ teaspoon orange extract About ¼ cup fat-free vanilla soy milk 1 cup shredded coconut Instructions Combine raisins, crumbs, powdered sugar and orange peel in a medium bowl. Stir in orange extract and enough soy milk to hold mixture together. Refrigerate until firm enough to shape into balls, about 30 minutes. Place coconut in a shallow bowl. Shape by tablespoonsfuls into balls. Roll balls in coconut, pressing in coconut.Store in refrigerator. Notes Makes about 30 balls.1 ball contains: Calcium 48; Protein 0g; Carbohydrate 9g; Fat 1g; Cholesterol 0g; Sodium 21mg;

Ingredients 2 (9 oz. package) Creamed Spinach – Defrosted according to package8 oz. Tofutti Better than Cream Cheese, softened ½ cup Mori-Nu Extra Firm Tofu, drained and pureed 1 (14 oz.) can artichokes drained and coarsely chopped ½ cup grated Parmesan cheese ⅓ cup chopped onion ⅛ teaspoon Cayenne pepper ⅓ cup crushed herb stuffing ½ cup chopped pecans Instructions Preheat oven to 400 degrees. Combine cream cheese and tofu in large bowl; add creamed spinach, artichokes, Parmesan cheese, onion and pepper. Place in 2-quart baking dish. Combine stuffing and pecans in small bowl; sprinkle over dip. Bake for 20-25 minutes or until hot and lightly browned on top. Serve with crackers, bread or in a bread bowl.

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 cubes 1 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 1 cup dried soybeans ¼ teaspoon salt or to taste Instructions Sort through soybeans and discard broken beans and debris. Place soybeans in a strainer and rinse. Add soybeans to a large saucepan or bowl and cover with about 4 inches of cold water and soak overnight. Rinse beans and drain well. Preheat oven to 300F (150C). Lightly spray a nonstick baking sheet with olive oil. Spread soaked soybeans on baking sheet.Spray with olive oil spray.Bake, stirring every 15 minutes, about 1 hour or until soybeans are crunchy and lightly browned. Sprinkle with salt. Notes Makes about 1 cup.1 tablespoon contains: Calories 51; Protein 4g; Carbohydrates 4g; Fat 2g; Cholesterol 0mg; Sodium 33mg

Ingredients 5 pounds Good Quality Chevre (I use North Prairie Chevre) 2 lbs toasted soy nuts, Crushed 2 Tablespoons Cajun seasoning 1 lb flour 2 cups liquid egg ½ cup water Salt to taste Honey Instructions Portion cheese into ¾ ounce balls and chill for 1 hour. Combine the soy nuts and Cajun seasoning. Combine liquid egg and water. Using a standard breading method, roll the cheese in flour and then into the egg wash and drain on grate. Roll in soy nut mixture and freeze. Fry in 335 degree deep fryer (I use Asoyia fryer oil) for 2 ½ to 3 minutes. Drain and lightly salt. Serve with warm honey.

Ingredients 1 cup Melissa’s Soyrizo Soy Meat Alternative. ¼ cup Galaxy Foods Veggie Soy Cream Cheese 1 Tablespoon Hy-Vee Mayonaise-made with soy oil ½ package Hidden Valley Ranch Dressing Mix 1 (10 oz.) package Hy-Vee frozen chopped spinach, cooked and squeezed dry 2 Tablespoons Pace salsa ¼ cup Galaxy Foods Veggie Soy Shredded Cheese – cheddar flavor ¼ cup chopped Mori nu-tofu 1 dozen Mission Tortillas – Garden Spinach Flour tortillas (Made with soy oil) Instructions In food processor, mix cream cheese, mayonnaise, and package of dressing mix.Process until thoroughly mixed and creamy; transfer to bowl. Then add remaining ingredients, and mix well. Spread enough mixture on a tortilla to cover. Roll up, cut into slices.

Ingredients ½ whole wheat pita pocket 1 Tbsp SoyNut Butter 1 Tbsp apple butter 6 apple slices Instructions Spread Soy Nut 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

Ingredients 6 ounces silken tofu 2 tablespoons vegenaise 1 can (8-oz.) water chestnuts, drained and diced 1 can (4.5 oz.) small shrimp, rinsed and drained 1/4 cup diced sweet green pepper 2 green onions, sliced 2 tablespoons lemon juice 1 teaspoon dried oregano leaves1 teaspoon ground cumin 1/4 teaspoon cayenne 4 large flour tortillas Instructions Blend or process tofu and vegenaise until smooth and creamy. Transfer to a bowl and stir in remaining ingredients, except tortillas. Spread about 1/2 cup filling on each flour tortilla. Roll each tightly and wrap in plastic wrap. Chill at least 2 hours or overnight. To serve cut into slices 1-inch slices. Serve cold. Notes Makes 36 appetizer slices

Ingredients 8 ounces soy cream cheese, softened ½ cup firm silken tofu ½ cup soymilk 1 egg 1 tablespoon taco seasoning mix 1 cup shredded, cheddar flavored soy cheese ¼ cup salsa ¼ cup black soybeans, mashedSoy sour cream Soy crisps and/or blue soy chips Instructions Combine soy cream cheese, tofu, soymilk, egg, and seasoning mix until well blended. Stir in shredded soy cheese, salsa and mashed black soybeans. Pour into 1- quart casserole. Bake in a 350°F oven for 30 to 35 minutes or until browned around the edges and a knife inserted near center comes out clean. Cool. Refrigerate. Garnish as desired with soy sour cream, salsa, and black beans and serve with soy crisps and blue soy chips. Notes Makes 16 appetizer servings.