Search Results

Media Contact: Linda Funk, Executive Director of The Soyfoods Council, phone: 515.491.8636 email: lfunk@thesoyfoodscouncil.com Ankeny, Iowa, November 1, 2022—Soyfoods make it easier to stick to your budget and your healthful diet during the holiday season. That’s why it makes sense to stock up on a few versatile soy ingredients that can take you through the busiest time of the year. The Soyfoods Council offers tips for simplifying your seasonal menus by cross utilizing soy ingredients. Soyfoods have the added advantage of providing health benefits that make you feel good about the food you serve to family and friends. Soybeans are higher in protein than other beans (~35% vs. ~27%), and soy protein is a complete plant protein containing all the essential amino acids in amounts needed by the body. Sustainably grown soyfoods create protein-rich ingredients that provide from 8 to 15 grams of high-quality protein per serving. This holiday season, add soyfoods to your go-to ingredients list. Soymilk, tofu, canned black soybeans, soynuts and textured soy protein (TSP)— also known as TVP or textured vegetable protein— are all shelf-stable and ready to incorporate into your recipes. • Soymilk: Keep as many Tetra Pak cartons of soymilk on hand as you want. They don’t take up valuable refrigerator space. Compared to other plant-based milks, soymilk typically has more protein—approximately 7 grams per one-cup serving. In fact, fortified soy beverages are the only nondairy milk included among the dairy group in the 2020-2025 Dietary Guidelines for Americans. Soymilk is similar in nutrient composition and is used in similar ways. Soymilk also is an excellent nondairy choice for baking purposes because of its high protein content. Protein is necessary to produce the expected texture, volume and moisture levels in the finished product. This is important to remember if you’re substituting plant milk for traditional dairy in traditional recipes. For an easy holiday beverage made with soymilk, skip the cocoa powder, cocoa mix, melted chocolate or chocolate syrup. Simply heat a cup of chocolate soymilk, add a few mini marshmallows and you’re good to go. For special occasions, consider Make-Your-Own Soy Irish Cream Liqueur or Soymilk Eggnog. For the eggnog, combine unsweetened soymilk, soy-based creamer, pasteurized liquid eggs, sugar and vanilla extract in a blender. Flavor with nutmeg and cinnamon and garnish with a cinnamon stick. You’ll find the complete recipes for these drinks in the digital cookbook Really Fast, Really Easy, Really Good on The Soyfoods Council website at www.thesoyfoodscouncil.com. • Silken tofu: Shelf-stable silken tofu not only provides approximately 8.5 grams of cholesterol-free, high-quality plant protein per serving, it also adds a rich, creamy texture to dip, soup and dessert recipes. Use it to create party fare like Sundried Tomato Tofu Dip made with cream cheese and Ranch Dressing mix, or in desserts like Elizabeth’s Chocolate Pudding Pies. The pies have a filling of silken tofu, cocoa powder, powdered sugar and vanilla. Silken tofu also creates memorable side dishes like Mashed Potatoes —made with soymilk and soft silken tofu that replaces part of the butter in traditional recipes—and Chipotle Corn Casserole with Tofu and Soymilk. The casserole features silken tofu with canned cream-style corn, frozen sweet corn, corn muffin mix, and shredded cheddar. Find the complete recipe in the free digital cookbook Really Fast, Really Easy, Really Good. • Soynuts: Flavored soynuts are an easy-to-make party snack that offers about 15 grams of protein per one-quarter cup serving. Honeyed Soynuts are made with 2 cups of soynuts, 2 Tablespoons of butter, ¼ cup honey, and 1 cup of turbinado sugar. Combine honey and butter in a saucepan and bring to a boil. Add soynuts. Reduce heat and simmer for 2 minutes. Spread mixture on a baking sheet to cool. Break clusters apart and sprinkle with turbinado sugar. Store in airtight container once cooled. For other recipes such as Sriracha, Caramel or Ranch Dressing Flavored Soynuts, visit The Soyfoods Council website and download the free digital cookbook Easy Snackable Soy. • Canned black soybeans: Black soybeans can be added to casseroles, chili, salads and more. Dips are an ideal offering for holiday gatherings, and Black Soybean Salsa is one of the simplest dips to make. All it takes is a can of drained and rinsed black soybeans, a diced tomato, diced yellow onion, 2 cloves of minced garlic, a Tablespoon of chopped cilantro, 1½ diced jalapeños, the juice of 1½ limes and a teaspoon of smoked tomato powder. Add salt and pepper to taste, and serve with crackers or chips. • TVP (textured vegetable protein): With its mild flavor and meaty texture when moistened, TVP granules are ideal for mixing with ground beef or turkey to make burgers, meatballs, meatloaf or meat sauces. TVP is an inexpensive, fiber-rich, zero fat food that offers approximately 11 to 13 grams of protein per ¼ cup serving. To feed a crowd for casual gatherings, try making Soybean Chili. It combines canned black soybeans, TVP and ground turkey, with onions, bell peppers and diced tomatoes. Seasonings include chili powder, oregano and garlic salt. Simmer the chili in tomato juice, top with shredded cheese, sour cream and chopped onion, and serve with cooked pasta. After you’ve stocked your pantry with soyfoods for the holidays, visit The Soyfoods Council website for more seasonal recipe suggestions at www.thesoyfoodscouncil.com. You’ll also find updates on soyfoods and your health, and the free downloadable digital cookbooks, Easy Snackable Soy and Really Fast, Really Easy, Really Good. # About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

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 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. Yield: 12 servings

Yield: 2 cups ¼ cup honey 2 Tbs. butter 2 cups soynuts (homemade or store-bought) 1 cup turbinado sugar Combine honey and butter, bring to a boil. Add soynuts. Reduce heat to low and cook 2 minutes. Spread mixture on a baking sheet; cool. Break into chunks; toss with turbinado sugar to coat each chunk. Let dry completely before placing in airtight container. Due to the honey, these sweet nut clusters are a bit sticky. As a result, they’re best stored in the refrigerator. Use them in trail mix with dried cranberries, raisins, chocolate covered soynuts and mixed nuts. They’re also great in salads with some feta or bleu cheese.

1 clove minced garlic 1 can black soybeans, rinsed and drained ½ cup tan soybeans, rinsed and drained 2 Tbsp. soybean oil 1 tsp. red wine vinegar 2 Tbsp. chopped onion 3 Tbsp. lemon juice pinch red pepper flakes ½ tsp. ground cumin salt and pepper to taste Combine all ingredients in a food processor and purée until smooth. Serve with tortilla chips, pitas or crackers. Yield: 1 ½ cups Serving Size: Nutrition Facts: CALORIES 45; FAT 2.5g; PROTEIN 3g; CARBOHYDRATE 3g; FIBER 1g; CHOLESTEROL 0mg

8 ounces soft tofu 1 package (8 oz.) cream cheese, softened 1 package (1 oz.) ranch seasoning dressing mix 1/3 cup chopped, drained, marinated sun dried tomatoes 1 teaspoon dried minced onion 1/4 teaspoon garlic powder Vegetable dippers or crackers Blend or process tofu until smooth. In a medium bowl combine blended tofu, softened cream cheese, and seasoning mix until smooth. Stir in chopped tomatoes, dried onion, and garlic powder. Cover and chill 1 hour. Serve with vegetable dippers or crackers. Makes 2 cups dip.

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Ankeny, Iowa, September 28, 2022—While you’re enjoying the sweet fall flavors at Halloween parties this year, you can also celebrate the high-quality plant protein that soyfoods add to seasonal recipes. The Soyfoods Council offers easy recipe suggestions for Halloween entertaining. Sustainably grown soyfoods pair well with pumpkin, apples, caramel and other flavors. Soyfoods are protein-rich, high-fiber foods, offering health benefits that set them apart from other plant protein choices. Soybeans are higher in protein than other beans (~35% vs. ~27%), and soy protein is also a complete protein. That means soy contains all the essential amino acids in amounts needed by the body. Ingredients including tofu, canned soybeans, soymilk and soynuts provide from 8 to 15 grams of complete protein per serving. Pumpkin-lovers will appreciate party food such as Pumpkin Tofu Soup and Tofu Pumpkin Pie. The soup recipe combines canned pumpkin puree, a package of firm silken tofu and vegetable stock in a food processor or blender. It’s seasoned with turmeric, ginger, curry powder, honey, garlic and minced onion. Tofu Pumpkin Pie is as simple as it sounds: Extra-firm silken tofu and canned pumpkin are flavored with dark molasses, granulated sugar, cinnamon, ginger, nutmeg, ground cloves and vanilla. Add to an unbaked pie shell and bake at 350°F for 50 to 60 minutes until filling is puffed around the edges. Serve with soy whipped topping. Apples are traditional autumn treats. The Soyfoods Council offers a no-cook version of Caramel Dip to serve with fresh apple slices. In a blender, combine 6 oz. of firm silken tofu, ¼ teaspoon salt, 1½ teaspoons lemon juice and 1 cup brown sugar. Blend until smooth and refrigerate until serving time. Flavored soynuts including Caramel Soynuts, are another kid-friendly snack idea. The soynuts are coated with a cooked mixture of butter, white miso, brown sugar, vanilla extract and a pinch of baking soda. The coated soynuts are briefly baked (5 minutes) in a 350°F oven. For additional recipes—including No-Bake Chocolate Cookies featuring vanilla soymilk, soynut butter, rolled oats and soynuts—visit The Soyfoods Council website at www.thesoyfoodscouncil.com. You’ll also find updates on soyfoods and your health, and two free downloadable digital cookbooks, Easy Snackable Soy and Really Fast, Really Easy, Really Good. # About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

Prep Time: 1 hour Ingredients 1 package (8 ounces) soy sausage 8 ounces pork sausage ½ cup finely chopped onion ½ cup finely chopped celery with leaves 1 can (13-1/4 oz.) chicken broth 1 cup chopped pared tart apple 2½ cups packaged seasoned stuffing mix ½ teaspoon salt Dash pepper 2 eggs, beaten Instructions Preheat oven to 325 degrees F. In skillet cook sausages until lightly brown. Add onion and celery; cook for 3 minutes. Add chicken broth and apple. Simmer, uncovered, 10 minutes. Stir in stuffing mix, salt, and pepper; cool. Gradually add stuffing mixture to egg. Place in greased casserole dish. Cover and bake for 30 minutes. Uncover; bake for an additional 15 minutes. Microwave Instructions Follow the directions above. Place in glass utensil. Cover with Saran Wrap. Cook for 5 minutes. Uncover; cook for an additional 4 minutes.

These are so good and easy that you might want to double the recipe. Kids love them for snacks. ¾ cup sugar 2 tablespoons unsweetened cocoa powder ¼ cup Light vanilla soymilk 1 tablespoons soft margarine ¼ cup soynut butter 1 ¼ cups rolled oats ½ cup soynuts, coarsely chopped 1 teaspoon pure vanilla extract Line a baking sheet with waxed paper; set aside. Combine sugar and cocoa in a medium saucepan. Stir in soymilk and butter. Bring to a full rolling boil over medium heat, stirring constantly. Stir in soynut butter, oats, soynuts and vanilla. Remove from heat. Stir until well blended. Drop warm oat mixture by spoonfuls onto waxed paper. Chill until firm. Refrigerate leftovers. * Makes about 20 cookies. *1 cookie contains: Cal 91 Prot 3g Carb 12.8g Fat 3.6g Chol 0mg Sodium 29.4mg

Chef John Kirkpatrick, Associate Editor at Cuisine magazine developed this hearty recipe that uses a multitude of soy ingredients. Use as many or as few as you like. Ingredients 2 tablespoon soybean oil ½ cup chopped onion 1 tablespoon minced garlic 1 tablespoon chopped seeded jalapeno 2 teaspoon chili powder 1 (15-ounce) can black or white soybeans, drained, divided 1 cup hot cooked long grain rice 6 ounces soy-based chorizo (such as Melissa's Soyrizo), removed from casing 1 (14.5-ounce) can diced tomatoes, drained ½ cup (2 ounces) diced smoked soy Gouda cheese alternative 8 flour tortillas 2 (14-ounce) jar salsa verde 1 ½ cups (6 ounces) pre-shredded Mexican-style soy cheese (such as Melissa's Fiesta Blend Soy Shreds) ½ cup sour cream Instructions Preheat oven to 375 degrees F. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté for 5 minutes. Stir in garlic, jalapeno, and chili powder; cook for 1 minute. Stir in 1/2 can soybeans, and mash with the back of a spoon. Stir in remaining beans, rice, and chorizo; cook until bubbling. Remove from heat; stir in tomatoes and cool for 5 minutes. Stir in Gouda. Salt to taste. Heat tortillas according to package directions. Pour 1 cup salsa verde into the bottom of a 13 x 9-inch baking dish coated with cooking spray. Place one tortilla in salsa; fill with ½ cup bean mixture, roll-up coating tortilla with the salsa. Repeat procedure with the remaining tortillas and bean mixture. Top tortillas with 1 cup salsa verde. Top with Mexican-style cheese. Cover with foil and bake for 10 minutes. Uncover and bake for 5 minutes. Top each enchilada with 1 tablespoon of sour cream. Notes Yield: 4 servings. Serving size: 2 enchiladas. Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, monounsaturated fat 0.1g, polyunsaturated fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg

Ingredients 2 eggs 1 cup honey ½ cup soybean oil 8 ounces silken tofu, drained and cut up 2 tsp lemon juice 2 tsp vanilla 2 cups whole wheat flour 2 tsp baking soda 2 tsp cinnamon 1 cup finely shredded carrots 1 cup chopped walnuts Frosting (optional) 8 ounces cream cheese, softened 2 tbsp honey 3 tsp vanilla Instructions In a blender container, combine eggs, honey, oil, tofu, lemon juice, and vanilla. Cover and blend until smooth. In a large mixing bowl, combine flour, soda, and cinnamon. Add blended mixture, stirring just until combined. Fold in carrots and nuts. Spoon into greased or baking cups lined with 2-1/2 inch liners. Bake in a 350 degrees oven for 20-25 minutes until done. Remove and serve warm for muffins, or cool and frost for cupcakes. Makes about 24 muffins or cupcakes. Frosting: Combine 8 ounces of cream cheese, softened; 2 tablespoons honey; and 3 teaspoons vanilla., beating until smooth. Frost. Store frosted cupcakes in the refrigerator. Each cupcake without frosting is 168 calories, 9 gm fat, 18 mg cholesterol, and 77mg sodium. By Cindy Brison, Nutritionknowhow.org

These flaky meat pies are courtesy of Cargill, Incorporated, an international provider of food, agricultural, and risk management products and services. Empanadas are a traditional entrée of Latin American region. The substitution of textured soy protein for some of the ground beef provides a lower fat, high isoflavone alternative. This filling also tastes great in a flour/corn tortilla or taco shell. Dough Ingredients 3 cups all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon salt 10 tablespoons (1¼ sticks) cold unsalted butter, cut into small pieces ½ cup vegetable shortening, cut into small pieces ¾ cup ice water Filling Ingredients 2 tablespoons soybean oil 2 cups chopped onion (2 medium) 1 ½ cups chopped green bell pepper 2 cloves garlic, minced 1¼ cups canned diced tomatoes; drained ½ teaspoon ground cumin ¼ teaspoon whole thyme 1 teaspoon salt ¼ teaspoon ground black pepper 1 teaspoon Spanish or smoked paprika 1 cup unflavored textured soy protein ¾ cup water (to hydrate textured soy protein) 8 ounces extra lean ground beef 8 whole green olives with pimentos, sliced 1 tablespoon raisins Glaze Ingredients 1 large egg, lightly beaten 1 tablespoon milk Pinch of salt Dough Instructions To prepare dough, combine flour, baking powder, and salt; mix with fork or pulse in food processor until combined. Add butter and vegetable shortening and mix using a pastry blender or food processor until the texture of coarse meal. Drizzle water over mixture and mix gently with fork; gather dough into a ball and shape into a flat disk; wrap tightly in plastic and refrigerate for at least one hour. Filling Instructions To prepare filling, combine textured soy protein with water and let stand 10 minutes. Heat oil in a large nonstick skillet over medium heat. Add vegetables, spices, and hydrated textured soy protein, cook uncovered for 20 minutes over medium heat, stirring frequently. Add ground beef, stir occasionally to break up lumps of meat; cook for 10 minutes. Stir in olives and raisins; set aside. Empanadas Instructions To prepare empanadas, preheat oven to 400 degrees. Roll out dough to 1/8” thickness on lightly floured surface. Using 6” diameter round cookie cutter, cut rounds from dough (Will have to re-roll to get 10-12 rounds). Spoon about ¼ cup filling onto one side of each round and moisten edges of rounds with water. Fold in half and press edges together to completely enclose filling. Using tines of fork, decoratively seal edges. Place 2” apart on baking sheet lined with parchment. Mix together egg, milk, and salt to make a glaze and brush over tops of empanadas. Bake until golden brown, about 17 minutes. Let cool slightly on a rack and serve warm. Notes Yield: 10-12 empanadas. Serving size: 1 empanada. Calories 240 (53% from fat); Fat 14g (sat 6g, mono 2g, poly 3g); Protein 6g; Carbohydrate 22g; Fiber 2g; Cholesterol 30mg; Iron 1.5mg; Sodium 270mg; Calcium 34mg;

Celebrate this season’s tomatoes and garden herbs with this updated version of the Southern classic tomato pie. Silken tofu replaces most of the mayonnaise with plant protein. For variations, use yuzu flavored tofu or edamame flavored tofu in this recipe, add herbs such as lemon thyme or chives, and experiment with smoked or herbed cheeses. Ingredients: 1 prepared pie crust, 9” 4-5 medium tomatoes ½ cup firm silken tofu 2 Tbsp. light mayonnaise 6-7 fresh basil leaves 1 Tbsp. dried parsley 1¾ cups sharp cheddar cheese, shredded, and divided 1 Tbsp. balsamic vinegar 1 egg (or equivalent liquid egg product) To taste, salt and ground black pepper Instructions: Preheat oven to 350°F. 1. Prebake 9” pie crust for approximately 10-12 minutes or according to package directions. 2. Slice tomatoes ½” thick, and then drain them on paper towels for about 10 minutes. If desired, sprinkle them with a bit of salt. Before adding tomato slices to recipe, pat them dry with a paper towel to remove the extra moisture. Set aside a few slices for the top of the pie. 3. In a food processor, combine the tofu, light mayonnaise, egg or liquid egg product, balsamic vinegar, and fresh basil leaves until mixture is smooth. 4. Transfer mixture to a bowl and add parsley and other fresh herbs as desired. Reserve ¼ cup of the shredded cheddar cheese and add the rest to the other ingredients. 5. Layer the tomato slices in the baked pie crust. Spread the cheese/tofu mixture over tomato slices. Sprinkle with remaining ¼ cup cheese and top with reserved tomato slices. 6. Bake at 350°F for 30 minutes or until cheese on top of the tomato pie is lightly browned. 7. Cool the baked tomato pie for at least 15 minutes before slicing so that it has time to firm up. Serve warm. Store any leftovers in the refrigerator.