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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.

Ingredients ½ cup soynuts, crushed 6 ounces soy cream cheese ½ cup soft tofu1 cup soy cheese, cheddar flavor ½ cup soy milk 1 teaspoon chili seasoning 1 egg ¼ cup salsa ½ cup black soy beans, mashed Instructions Preheat oven to 350 degrees. Place ½ teaspoon of crushed soy nuts into each muffin cup. Set aside. In a medium mixing bowl combine all remaining ingredients. Fill each muffin cup. Bake for 20 minutes. Garnish with sour cream and vegetables. Notes Yield: 12 bites. By Chuck Duke

Ingredients ½ package extra firm tofu, drained on papers towels and chopped 8 ounces shelled frozen edamame – thawed and drained ¼ cup soy vegainase (mayonnaise) ⅛ cup dried seaweed ¼ cup chopped red onion, fresh green beans, carrots ½ cup chopped celery, green and red pepper 1 tablespoon fresh lemon juice 1 clove garlic, minced 1 tablespoon sea salt Instructions Toss all ingredients together and serve in lettuce cups. Garnish with fresh tomatoes and lemon slices. By Kerri Rush

The simple and delicious vegetarian dish is made with smoked tofu, edamame, roasted bell peppers, and carrots. At our Ó restaurant concept, it has become the dish of choice for even the most ardent carnivores, and for good reason. It’s absolutely delicious! You could use firm tofu in this recipe, but it’s not as tasty, visually appealing, or pleasant in texture as the smoked tofu cutlet, which works very well. You can find it in Asian markets, at upscale grocery stores, or online. Ingredients ¼ cup soy oil 2 pounds smoked tofu cutlet, cut in small pieces ¼ cup frozen shelled edamame ¼ roasted red bell pepper 1 small carrot, peeled 2 tablespoons teriyaki sauce 1 tablespoon soy sauce 2 tablespoons chopped cilantro 1 head iceberg lettuce, rinsed, cored and quartered1 lime, cut into 4 wedges, for garnish Instructions On a cutting board with a sharp knife, cut the tofu cutlet into small pieces the size of dice. Set aside. Wash the cutting board and knife. Cut the roasted red pepper into thin strips. Push to one side. Cut the carrots into very small pieces. In a large saucepan over high heat, heat 4 cups water to boiling. Add the edamame and cook for 2 minutes. Place a colander or strainer in the sink and carefully pour the edamame into it to drain. Rinse very well with cold water to cool the edamame. In a large skillet over high heat, heat the oil. Add the tofu and cook and stir until golden, about 2 minutes. Add the edamame, red pepper strips, carrots, teriyaki sauce and soy sauce. Cook and stir until the liquid is reduced, about 1 minute. Add the cilantro. To serve, let guests create their own wraps. Place the lettuce leaves on the side of each serving plate. Place the tofu filling next to the lettuce. Garnish with the lime wedges, and serve immediately with a large spoon and a side of soy sauce. Notes Makes 4 snack or appetizer servings

Ingredients 2 packages Silken Firm Tofu 2 ounces roasted pine nuts 2 red peppers, roasted and chopped Fresh basil, bunch 2 tablespoons balsamic vinegar 2 tablespoons lemon juice Salt, pepper, red pepper flakes Instructions Drain tofu, set aside. In a food processor add pine nuts, basil, red peppers, pulse to blend. Add tofu, pulse to blend. Add balsamic vinegar and lemon juice, blend. Season to taste with salt, pepper and red pepper flakes. Serve with pita chips, baguette slices or favorite crackers. Notes Yield: 16 servings Calories 60; Fat 3.5g; Protein 4g; Carbohydrate 3g; Cholesterol 0mg

Together, these recipes empty a 12.3-ounce box of silken tofu. Curry Dip Ingredients 8 ounces soy cream cheese 1 teaspoon curry powder ¾ teaspoon curry powder Roasted Bell Pepper Dip Ingredients 4 ounces silken tofu ¾ cup drained roasted red bell peppers (6 ounces) ½ cup tomato paste 10 kalamata olives, pitted *2 tablespoons vegetable oil 2 teaspoons lemon juice ¼ teaspoon hot pepper sauce* optional - substitute chopped black olives for kalamata olives – blend in before serving 1 (3.5-ounce) package roasted garlic & onions soy crisps Tofu Tomato Dip Ingredients 8 ounces silken tofu 1/3 cup sun-dried tomatoes packed in olive oil, drained 1 (1-ounce) envelope Ranch seasoning mix 1/4 cup plain soymilk 1 teaspoon dried minced onion 1/4 teaspoon garlic powder 1/3 cup chopped fresh chives (optional) Curry Dip Instructions In a small bowl, stir Curry Dip ingredients until blended. (This can also be done directly in the soy cream cheese container.) Serve with soy crisps. Roasted Bell Pepper Dip Instructions In a food processor or blender, puree Roasted Bell Pepper Dip ingredients until smooth. Serve with soy crisps. Tofu Tomato Dip Instructions Place all ingredients except chives in a blender or food processor. Blend until smooth. Sprinkle with chives if using. Serve with crackers, raw vegetables, or breadsticks. Curry Dip and Roasted Bell Pepper Dip 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 Tofu Tomato Dip Serves 6. Per serving (1/4 cup): 72 Calories; 4 g Protein; 7 g Carbohydrates; 1.5 g Fiber; 3 g Fat; 0.5 g Saturated Fat; 0 mg Cholesterol; 397 mg Sodium

Ingredients 3 Portobello mushrooms 2 ounces soy cream cheese (tofutti) 2 ounces tofu1 ounce fat-free cream cheese ¼ cup TVP, re-hydrated ½ cup shredded Colby jack blend 2 tablespoons soy cheddar cheese 2 tablespoons green salsa (Salpico) 1 tablespoon basil pesto (Classico) Instructions Wash the Portobello mushrooms and pop the stems out of the center, set aside. Combine all remaining ingredients and mix well to create filling, reserving ¼ cup cheese for mushroom tops. Spoon 2-1/2 tablespoons of filling generously into large caps.Sprinkle shredded cheese atop filling. Place mushrooms on pan lined with foil and broil for about 4-5 minutes or until cheese is melted and slightly browned. Notes For large parties, baby bella caps work as a great appetizer. Just teaspoon mixture into small caps and follow same directions. (This is enough to stuff two packages of small mushrooms.) Yield: 3 servings. vNutrional analysis: One serving equals 228.03 Calories, 9.15 g Fat (2.28 g saturated fat), 3.26 mg Cholesterol, 539.12 mg Sodium, 18.39 g Carbohydrate, 5.58 g Fiber, 21.82 g Total Protein, 7.63 g Soy Protein.

Ingredients 1 pkg. (12 oz) silken tofu, drained ¼ teaspoon salt1 tablespoon lemon juice Instructions Blend all ingredients in a blender or food processor until very smooth. Refrigerate. Notes Yield: 12 servings