All About Soy

• 3 oz soy cream cheese
• 5 oz firm tofu
• 1 TBSP Knorr veggie seasoning
• 3 oz soy cheddar cheese
• 6 oz of jar cheddar cheese spread
• 2 TBSP dehydrated onion flakes
• 3/4 cup chopped soynuts
• 1/2 cup fresh chopped parsley (optional)

Blend cream cheese, tofu and veggie seasoning together until smooth. Add remaining ingredients together (except nuts, and parsley) refrigerate. Roll into a ball. Roll the ball in chopped soynuts, and parsley, refrigerate.

Serve with an assortment of crackers.
Yield: 4 servings

• 1 pound rehydrated textured soy protein
• 1/2 pound ground beef
• 1 8-ounce can water chestnuts, drained and chopped
• 2 eggs
• 1/3 cup dry bread crumbs
• 4 tsp beef-flavor instant bouillon
• 1 tbsp Worcestershire sauce
• 1 cup water
• 1/2 cup firmly packed light brown sugar
• 1/2 cup lemon juice
• 1/4 cup ketchup
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 large red or green pepper, cut into squares
• 1 can pineapple chunks, drained

ln a large bowl, combine rehydrated textured soy protein, ground beef, water chestnuts, eggs, bread crumbs, bouillon and worcestershire; mix well. Shape into meatballs. ln large skillet add oil and brown meatballs. Remove meatballs and drain skillet. Combine remaining ingredients except pepper and pineapple in drained skillet and mix well. Over medium heat, cook and stir until sauce thickens. Reduce heat. Add meatballs; simmer uncovered about 10". Add pepper and pineapple; heat through. Serve.

Yield – 6-8 Servings

• 10 oz. soy cream cheese (tofutti)
• 4 oz. boca bacon
• 3 oz. green onion
• 2 oz. sundried tomatoes
• 1 tsp. cayenne pepper
• 1 tsp. all purpose seasoning
• 5 oz. shredded cheddar soy cheese

Soften cream cheese. Chop bacon into small pieces and add them to the softened cream cheese Chop green onion and add to the cheese and bacon mixture. Add sundried tomatoes, cayenne pepper, all purpose seasoning and shredded cheese and mix well. Bake or microwave until hot all the way through. Serve with whole corn or blue corn chips.

Yield: 4 Servings

• 1 cup green soybeans "edamame"
• 3 roma tomatoes, chopped
• 8 basil leaves, chopped
• 2 Tbs vinegar
• 1 Tbs olive oil
• 1 clove garlic, mashed
• 1/8 tsp pepper
• 1/8 tsp salt

Combine soybeans, tomatoes, and basil leaves in a large bowl. In a separate, bowl wisk together vinegar, olive oil, garlic, pepper and salt. Combine well. Pour dressing mixture over salad ingredients and toss lightly to combine.

** You may also make the dressing first and marinate the soybeans prior to adding tomatoes and basil leaves.

Yield – 4 Servings

• 1- can (15 oz.) black soybeans, drained and rinsed
• 1 cup frozen corn, thawed
• 1/2 cup chopped green pepper
• 1/4 cup chopped red onion
• 1/2 cup chopped green onion
• 1 cup chopped cherry tomatoes
• 2 Tbs. lime juice
• 3/4 tsp. minced garlic
• 3/4 tsp. cumin
• 1/2 tsp. salt
• 2 tsp. olive oil

Combine soybeans, corn, green pepper, onions,and tomatoes in a large bowl. Make dressing with lime juice, garlic, cumin, salt, and olive oil. Combine well. Pour dressing over salad ingredients and toss lightly to combine. Chill several hours, or overnight, before serving.

Yield – 4 Servings

• 4 oz tofu-silken firm
•  ½ cup edamame-chopped
•  2 tsp ranch salad dressing dry seasoning mix
•  1 Tbsp chopped red pepper
• ½ tsp lime juice
•  2 Tbsp real bacon bits
•  2 Tbsp sharp cheddar cheese
• 12 “Athen’s Mini Fillo Shells”

• 1 -15 oz can soybeans, drained
• 1/2 cup roasted red peppers
• 1-2 tsp minced garlic
• 1 tsp ground cumin
• 1/4 tsp sea salt
• 1 tbsp soy or olive oil
• 1 tbsp Iemon juice
• Cayenne pepper - to taste

Combine all ingredients and mix to desired consistency ina blender or food processor. Serve with cut vegetables, crackers or pita bread.

Yield – 4 Servings
 

• ½ cup celery, chopped
• ½ cup onion, chopped
• ½ cup carrot, chopped
• 1 tbsp butter
• 1 lb pork bone
• ½ gallon water (for stock)
• 2 cloves garlic, minced
• ½ cup soy sauce
• ½ tbsp sugar
• ½ tsp salt
• 2 tsp black pepper
• 1 pt cabbage, slices
• 2 ½ cups firm silken tofu, cubed

Saute celery, onion, and carrot in the stock pot with butter. Add the pork bone, water, garlic, soy sauce, sugar, salt and black pepper. Let simmer for two hours. Strain the soup to a different container. Add cabbage, let simmer till the cabbage is soft. Remove bone from broth and pull meat off the bone. Chop pork and add to the soup. Add tofu just before serving.

Yield: 5 servings (12 oz. each)

• 4 whole wheat pitas
• 2 cups TVP "chicken" strips, diced
• 1 tomato, diced
• 1 cup creamy pesto sauce
• 8 tbsp shredded parmesan cheese
• 1/4 cup basil leaves, shredded
• 5 tbsp olive oil
• 2 cloves garlic, minced
• 2 tsp salt
• 1/4 cup warm water

Creamy Pesto Sauce

• 1 container “Tofutty Better than Cream Cheese”
• 2 tbsp pesto sauce
• 2 tbsp roasted red pepper
• 2 tbsp low-fat soy milk
• 2 cloves garlic
• 1 tsp salt
• Combine all ingredients and blend until smooth.

Brush both sides of pitas with 3 tbsp olive oil and place on sheet tray. Bake on middle rack at 375 for 15 minutes, flipping over half way through baking. Remove from oven and cool completely on a wire rack.

Combine garlic and 2 tbsp olive oil in a large frying pan and cook over medium heat. Stir in TVP chicken, adding some water a tsp at a time to prevent drying out. Sprinkle with salt. Cook until heated through, about 5 minutes. Spread 1/4 cup pesto sauce on each pita. Sprinkle each with diced tomatoes, diced chicken and 2 tbsp parmesan cheese. Garnish with shredded basil. Slice each pita into 4 pieces and serve.

Yield – 8 Servings

• 4 thin slices of bacon, julienned
• 1 tsp bacon grease
• 1 small yellow onion, diced
• 1/2 lb firm tofu
• 2 cups soy milk
• 2 cooked russet potatoes, diced
• 1 cup water (water used to cook potatoes)
• 1 medium tomato, diced and seeded
• 1 cup baby mixed lettuce, thinly sliced and julienned

Sauté bacon over low heat. Use 1 tsp bacon fat to sauté diced onion. Combine tofu, onion, potatoes, potato water and soy milk in a blender and puree. Serve chilled. garnish with diced tomato, bacon and lettuce. Serve with toast points, if desired.
Yield – 4 Servings
 

1 lb. Honey Suckle White Italian-style Turkey Sausage
½ tsp. crushed red pepper
3 tbsp. bacon pieces (2 strips)
1 large white onion, diced
2 tsp. garlic puree4 cups water
4 cups low sodium chicken stock
3 large potatoes, peeled and diced
1 cup half & half
2 cups kale, chopped
¼ cup soy protein
¼ cup edamame
2 cups soymilk

Brown sausage and add the crushed red pepper. When thoroughly cooked, place in bowl with paper towels to soak up excess grease. Place aside for later. In the same pan, cook bacon strips and place in bowl with sausage and paper towels to soak up excess grease. In the same pan, sauté onion and add garlic. Cook until onions are soft and place aside when complete. While sautéing onions, start 4 cups water and 4 cups chicken stock boiling. When water/stock starts boiling, add potatoes and onion/garlic mix. Cook until the potatoes are near fork tender, being careful not to overcook. When the potatoes are cooked correctly, add the sausage, bacon, and remaining ingredients. Cook for another ten minutes stirring occasionally.

Yield: 13 servings (12 oz each) 

Zucchini Fritters
12 ounces zucchini, grated coarsely
salt, as needed
1 cup chopped scallions
3 egg whites, beaten
3/4 cup soy flour
1/2 ounce dill, fresh chopped
1/2 ounce parsley, fresh chopped
1 teaspoon tarragon, fresh chopped
black pepper, as needed
3 ounces soy cheese, crumbled
1/2 cup soy nuts, toasted
3 tablespoons soy oil

Method
Place grated zucchini in a colander.  Spring with salt and let stand for 30 minutes.  Squeeze the zucchini to remove as much liquid as possible.  Dry the zucchini by pressing it between several layers of paper towels.
In a large bowl, combine zucchini, scallions, eggs, soy flour, dill, parsley, tarragon, salt and pepper until evenly blended.  Fold in soy cheese and soy nuts. 
Add soy oil to large skillet and drop heaping tablespoons of the zucchini mixture into the hot oil, leaving enough room for the fritters to spread as they cook.  Cook until the fritters are golden brown and cooked through.

Tzatziki Sauce
1 cup tofu, soft
1 cup soy yogurt
1 cup soy sour cream
1 cup cucumber, grated dry
2 teaspoons garlic, minced
2 tablespoons olive oil, extra virgin
2 tablespoons dill, chopped
1 teaspoon lemon juice
2 teaspoons lemon zest
salt, as needed
pepper, as needed

Method
Combine the tofu, sour cream, cucumber and garlic in a food processor and puree until smooth.
Transfer to a bowl and fold in the olive oil, dill, lemon juice, and zest.
Stir until combined and season to taste with salt and pepper.

Yield: 4 servings
 

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14 ounces) can artichoke hearts, drained and chopped
1 (8 ounce block) firm tofu, drained
1 (8 ounce) block fat-free cream cheese, softened
1 (10-ounce) package frozen chopped spinach, thawed, drained and squeezed dry

Preheat oven to 350.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesean and next six ingrediants in large bowl; stir until well blended.  Spoon mixture into a 1 1/2 quart baking dish.  Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan.  Bake at 350 degrees for 30 minutes or until bubble and golden brown.  Serve with tortilla chips.

Yield: 4 servings

1/4 cup butter
1 cup chicken broth
12 ounces tofu, pureed
2 cups cheddar cheese
2 tablespoons hot sauce
1 teaspoon garlic powder
1 1/2 cup moistened TVP
1/2 cup soy flour
1 cup soy milk
1 1/2 cup soy cheese
1/4 cup fresh jalapenos, chopped
1/4 teaspoon cayenne pepper
1 teaspoon onion powder
2 tablespoons taco seasoning

Melt butter and mix in flour to make roux.  Add hot chicken broth to make sauce like mixture.  Puree tofu with soy milk.  Mix in sauce.  Cook until sauce is warm.  Add cheese mix until it is melted and add jalapenos, onion powder, garlic powder, cayenne pepper, and hot sauce.  Moisten TVP and add taco seasoning.  Mix in cheese sauce, heat and serve with chips.

Yield: 12 servings

Bottom Layer
1/4 cup Tofu
1/4 cup cream cheese
1/8 tsp garlic salt

Blend all ingredients until smooth. Spread evenly onto a microwave safe dinner plate.

Middle Layer (Chili)

1/4 cup TVP
1/4 cup vegetable stock, boiling
1/2 Tbsp olive oil
1/8 tsp minced garlic
1/2 Tbsp onion
4 oz diced tomatoes
4 oz black soy beans
1/2 Tbsp brown sugar
1/4 tsp garlic salt
1 1/2 cups shredded cheese

Combine TVP and vegetable stock, let soad for 5 minutes. Saute TVP mixture, garlic, and onion in olive oil 3-5 minutes. Add remaining ingredients and let simmer for 10 minutes. Spread on top of Tofu mixture.

Spread shredded cheese over top and microwave until cheese is completely melted. Service with soy chips.

Yields: 2 servings

1/2 cup white quinoa
1 cup water
3 tomatoes, finely chopped
1 cucumber, peeled and chopped
1 cup finely chopped parsley
1 cup finely chopped red onions
1 cup edamame, shelled and cooked
1/4 cup fresh lemon juice
2 tsp salt
2 tsp olive oil
1/4 cup finely cut fresh mint, or 1 Tbsp dried mint crumbled
**Seasonsing can be adjusted to your taste**

In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with fork.

Drop into a deep bowl; add tomatoes, cucumber, parsley, onions, edamame, lemon juice, salt, oil, and mint. Toss gently with a fork and refrigerate for at least 4 hours before serving.

 

1/4 cup Tofu
1/4 cup cream cheese
1/2 tsp garlic salt
1/4 cup soy cheese

Beat tofu and cream cheese until smooth. Add garlic salt and soy cheese and mix well. Place 2 tablespoons of cheese mixture into Wonton wrapper and fry in hot oil until golden brown.

Serves 2

2 red peppers
1 oz olive oil
1/2 tsp salt
1/2 tsp ground black pepper
5 oz diced tomato
5 oz diced red onion
1 cup edamame
1/2 Tbsp garlic, minced
1 Tbsp cilantro leaves, chopped
1/2 jalapeno, seeded and diced
1 avocado, ripe, diced
1 cup firm tofu, diced
1/2 oz lime juice
1/2 lb crab meat
1/4 cup soy sour cream
paprika as needed
4 cilantro sprigs
soy chips as needed

Rub each pepper with about 1 oz olive oil
Roast the peppers on a rack in a 357F oven until the skin becomes loose, about 35 minutes. Do not allow the peppers to gain color. Remove the skin and the seeds from the peppers.
Cool the pepper in a food processor, and pass each through a strainer, Season with salt and pepper and reserve for plating.
Mix tomato, onion, garlic, chopped cilantro, jalapeno and edamame to form a salsa.
Season with salt, pepper and lime juice and reserve.
Combine the avocado, lime juice, salt, pepper, half the cilantro, and tofu and reserve.
Combine the crab meat and soy sour cream and reserve.
In a ring mold, layer avocado mixture on the bottom, then a layer of the salsa pressing down slightly, then add crab meat mixture and level off.
Sprinkle top of crab meat mixture with paprika and slowly pull off mold.
Sauce one side of plate with red pepper sauce and place soy chips on plate.
Garnish with cilantro sprig and enjoy.

1 cup TVP
1 cup vegetable stock
4 minced garlic cloves
1/2 chopped onion
2 Tbsp olive oil
1/4 cup ketchup
2 Tbsp Worcestershire sauce
2 tsp vinegar
2 tsp prepared mustard
1Tbsp sugar
1 cup chinese coleslaw
1 cup drained canned black soybeans
12 won ton wraps
Hot oil for frying

Hydrate the TVP with the vegetable stock. Saute with the garlic and onion in the olive oil for 5 minutes. Add ketchup, Worcestershire sauce, vinegar, mustard and sugar. Stir and cook until well heated. Fry the won ton wraps in oil shaped like small tacos until golden brown. Fill the tacos with the TVP mixture, coleslaw and beans. Serve immediately.

Serves 6

Pita Bread

1 cup soy flour
2 cups all purpose flour
1-1/2 tsp salt
1 Tbsp Splenda
1 packet dry yeast
1-1/4 - 1-1/2 cup water at room temp
2 Tbsp olive oil (or vegetable oil)

Combine all dry ingredients and mix well. Add 1-1/4 cup water and oil and stir together with a wooden spoon. If the flour does not stick well enough to form a ball, add more water. Once a ball is formed, place ball on a floured work surface and knead by hand about 10 minutes to fully incorporate ingredients. Form into a ball and place in an oiled large bowl, turning to completely to coat with oil. Cover bowl with plastic wrap or damp towel. Place bowl in warm place (can prehead oven to 200, turn off and let stand) for about 90 minutes or until doubled in size. Punch down dough and divide into 8 equal pieces. Form these pieces into small rounds and allow to rest, covered with plastic on floured surface for about 20 minutes. Heat oven to 400. Place baking stone or overturned cookie sheet in the oven to heat as well. Working with one round at a time, roll out a thickness of about 1/4-1/8" or a diameter of about 5-6" across. When you are ready to make your pitas, lightly spray cooking surface with water and close oven for 30 seconds to create steam. Open oven door and carefully lay 2-3 flattened rounds on stone and cook for approx. 3 minutes. Pitas are done when light brown on bottom.
Note: Soy-based pitas do not puff like regular flour pitas and therefore are perfect for dipping!

Pitas can be eaten as-is but for a flavor boost try the following:
Lightly brush or spray pita with olive oil and cook in fry pan for a few minutes, flipping halfway through, remove from heat and sprinkle lighly with sea salt. Cut into wedges.

Sun-Dried Tomato Dip

8 oz Tofutti Better than cream cheese
1/4 cup Tofutti Better than sour cream
1/2 cup sun-dried tomatoes
2 Tbsp fresh finely chopped chives
1 clove garlic, minced
1 tsp fresh ground black pepper

Mix all ingredients until well blended. Serve with chive garnish.

Serve with toasted pita wedges.

4 containers (6 oz) soy yogurt (strawberry)
12 oz silken tofu
1 cup strawberries (diced)
16 oz strawberries (sliced)
3 cups fresh pineapple (cubed and sliced)
6 oz blueberries (whole)
6 oz blackberries (whole)
1 cup honey roasted soynuts
Soy whip topping (in the can)

Wash all fruit before preparing. In a mixing bowl, place yogurt and silken tofu. Blend for 3-4 minutes. Fold in 1 cup diced strawberries. Refrigerate. In another bowl mix together sliced strawberries, pineapple, blueberries and blackberries. Be careful when mixing in the blueberries and blackberries as not to smash them. When ready to serve place 1 - 1½ cups of fruit on a plate. Put ½ cup of yogurt mixture on top of fruit. Garnish with soy whip topping and honey roasted soy nuts.

Yield: 12 servings
 

• 1 cup of water
• 1 tsp. chili powder
• 1 tsp. Cumin
• 1 tsp. Soy Vegetable Oil
• 1 tsp. Soy Sauce
• 1 tsp.  Chicken Base
• 1 Clove Garlic (sliced thin)
• ½ cup Quinoa (unprepared, but rinsed)
• ½ cup  Edamame (thawed, shelled)
• ½ cup silken firm Tofu
• 1 Lime
• ½ cup Tomato (diced)
• ½ cup green onion (diced)
• ½ cup fresh cilantro leaves, chopped
• 1 Avocado (diced)

• 1 Large tomato (vine ripened & preferably organic)?
• 1 cup Soybeans, canned (organic, well drained and rinsed)?
• 1 tsp Olive oil, extra virgin?
• 1/4 cup Basil leaves, finely chopped?
• 2 tsp Garlic, finely chopped?
• 2 tsp Balsamic vinegar?
• 2 tsp Dijon mustard

Drain and rinse the beans well. Save the remainder for another dish. Peel the tomato (if convenient) by plunging it in boiling water. Cut the tomato into chunks removing the seeds if you prefer. Mix the dressing ingredients (olive oil, balsamic vinegar, garlic, mustard) in a bowl, add the tomato chunks and the beans. Stir in the chopped basil and let the mixture sit for at least an hour to blend the seasonings. This salad can be served straight from the refrigerator but it tastes best freshly made and at room temperature.

Yield: 4 Servings
 

• 15 oz. can cut green beans, drained
• 15 oz. can wax beans, drained
• 15 oz. can black soy beans, drained
• ¼ cup chopped green onion
• ¼ cup chopped fresh parsley
• 1 cup fat free Italian dressing
• 1 Tbsp. Splenda
• 2 minced garlic cloves

Mix beans, onions and parsley in medium bowl.  In separate bowl, mix together dressing, sugar and garlic and pour over bean mixture; toss well.  Cover and refrigerate three hours or overnight to blend flavors, stirring occasionally.

Yield: 6 Servings

• 15 oz. can black soy beans
• 1½ cups shelled edamame
• 15 oz. can garbanzo beans
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 red bell pepper, diced
• ½ cup extra-virgin olive oil
• ½ cup lemon juice
• 1 tsp. cumin
• 1 tsp. coriander
• ½ tsp. minced garlic
• Salt and pepper

Rinse beans in a colander. Combine vegetables and beans in bowl. Mix oil, lemon juice, seasonings and garlic in a separate bowl then add to the beans and vegetables.  Let sit in the refrigerator to infuse flavors. Salt and pepper to taste.

Yield: 14 Servings 

¾ cup vanilla soy yogurt
½ cup soft silken tofu
2 tablespoon honey
1/2 teaspoon ground cinnamon
1 red delicious apple, diced
1/4 cup diced strawberries
2 Tbsp diced honeydew melon
2 Tbsp diced kiwi
¼ cup shaved coconut
2 Tbsp grapes (purple, green, or mixed)
4 ounces pineapple tidbits, drained
3 Tbsp Walnuts, coarsely chopped

Combine yogurt, tofu, honey and cinnamon in a food processor and blend until smooth. Chill for 1 hour. After dressing has chilled, prepare fruit. Finely dice apples, strawberries, melon, and kiwi and place in bowl. Add the coconut, grapes, pineapple tidbits and nuts mixing all together. Combine fruit mixture with dressing and toss gently. Garnish with mint sprigs.

Yield: 2 servings 

½ cup black beans
1 cup cooked soybeans
½ cup black soybeans
¼ medium-size red onion, diced
¼ large red bell pepper, diced
½ cup cilantro leaves, chopped slightly
1 large ripe mango, cut in little cubes
2 tablespoons lime juice
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon pepper
½ teaspoon salt

Yield: 5-6 Servings

2 Avocados
Half lime
Olive oil
Salt
Sugar
Tortilla Chips (optional) 

Corn & Edamame Salsa

1 cup fresh corn, cut from cob
1 cup shelled Edamame
¼ cup diced Roma tomatoes
¼ cup chopped red pepper
¼ cup chopped red onion
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
1 ½ tablespoons fresh lime juice
1 tablespoon red wine vinegar
3 tablespoons chopped fresh cilantro
½ teaspoon salt
¼ teaspoon freshly ground pepper

Put the corn in a small saucepan, barely covering it with water, and bring to a boil. Boil for 3 minutes until crisp-tender. Drain and cool. And do the same method with edamame.

Combine corn and edamame with remaining ingredients. Cover and refrigerate for at least 1 hour to allow flavors to develop. Bring to room temperature before serving.

Cut avocado in half, seed, peel and slice each avocado into 6 slices, drizzle with fresh lime juice and brush it with olive oil seasoned with salt and freshly ground pepper. Grill on your hot grill (or pan grill) for about 2 minutes per side. Serve with Chipotle Ranch Dip, Corn & Edamame Salsa and Tortilla Chips (optional).

Chipotle Ranch Dip

2-3 chipotle chilies in adobo sauce
2-3 teaspoons adobo sauce
1 tablespoon finely chopped onions
1 teaspoon clove garlic, finely minced
1 cup ranch dressing
1 teaspoon lime juice

In blender, place chipotle chilies and adobo sauce, Ranch dressing, cover and blend until smooth. Pour in the bowl and add the rest of ingredients, stir to blend.

Yield: 4 Servings

1 cup edamame
½ to 2/3 cup zesty Italian dressing
½ package “broccoli slaw” (packaged julienne broccoli strips)
2 tablespoons toasted sunflower seeds or toasted soy nuts

Marinate edamame in the dressing overnight.

To make the salad, stir the beans and dressing into the slaw and sprinkle the seeds or soy nuts over it.

If you don’t have any Zesty Italian Dressing, you can make some by whisking together in the blender the following:

2 tablespoons olive oil
Juice of half a lemon
1 tablespoon red wine vinegar
2 tablespoons water
1 clove garlic
1 teaspoon mustard (Dijon works well)
1 tablespoon fresh chopped basil
¼ teaspoon fresh chopped basil
¼ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper

Makes about 2/3 cup

 Yield: 4 Servings

1 package (10 oz) white cake mix1 cup soy flour
4 eggs1 cup vegetable oil
1 cup soymilk
1 package (3 oz) instant vanilla pudding
1 ½ cups white chocolate chips
1 ½ cups sliced almonds (reserve some for topping)
1 Tbsp vanilla extract1 Tbsp almond syrup

Mix everything together and pour into 8-inch loaf pan and bake in 400 degrees oven for 25-40 minutes or until the inside is cooked. Sprinkle some sliced almonds on top of the mixture before baking.

Yield: 9 servings

• 1½ cup all-purpose flour
• ½ cup soy flour “Bob’s Red Mill Soy Flour”
• ¼ cup “Soya Powder” soy protein concentrate
• 2 Tbsp brown sugar
• 2 tsp baking powder
• ½ cup Blue Bonnet margarine (80% fat)
• 1/3 cup (80 ml) sugar free maple flavored syrup
• 1 egg
• 1 tsp almond extract
• 4 Tbsp milk, skim
• 1/3 cup (53 g) chopped dried cherries
• ½ cup sliced (crushed) almonds (set aside 2 Tbsp)
• 1 Tbsp (5g) raw sugar
• 5 Tbsp + 1 tsp butter
• 2 tsp honey
• 1/8 tsp vanilla
• 1/8 tsp cinnamon ground

• ¼ cups all-purpose flour
• 1 ¾ cups soy flour
• ½ tsp cinnamon
• ½ tsp cinnamon
• 2 tsp baking powder
• ¾ cup sugar
• ¼ cup soy vegetable oil
• 2 egg whites (medium eggs)
• 1 cup mashed ripe bananas (about 2 medium)
• ¼ cup soymilk
• ½ cup chopped dates

Sift together flour, soy flour, cinnamon and baking powder. Set aside. Beat together sugar, oil and egg whites with a mixer. Add banana and soymilk and blend well. Add sifted ingredients and stir until just blended. Blend in dates. Bake at 325 degrees F in a 9x5 loaf pan for about an hour or until a toothpick runs clean in the center. Cool for ten minutes.

Garnish with butter and/or cream cheese.

Yield: 14 slices 

Bread
1¼ cup all purpose flour  
½ cup soy flour
¾ cup sugar
2 tsp. baking powder
¼ tsp. salt
1 egg
1 cup vanilla soy milk
¼ cup soy vegetable oil
2 tsp. lemon zest
2 Tbsp. lemon juice
½ cup unsalted soy nuts, ground

Lemon Drizzle
1Tbsp. lemon juice
8 oz. package soy cream cheese (tofutti)
½ cup powdered sugar

Combine flour, sugar, baking powder, and salt.  In a separate bowl, combine egg, soy milk, soy oil, lemon zest and lemon juice.  Add to flower mixture and stir until just moistened.  Fold in ground soy nuts.

Spoon mixture into a greased 8x4x2 loaf pan and bake at 350° F for

50-55 minutes.

Whip together lemon juice, cream cheese and powdered sugar.  Drizzle over bread.

Yield: 12 Servings (2 slices per serving)

• 1/4 cup soya powder (concentrated soy protein)
• 1/4 cup+2 Tbsp. dried cranberries
• 1 1/2 tsp. baking powder
• 2/3 cup all-purpose flour
• 1/2 cup sugar
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup (8oz) silken firm tofu
• 1 egg
• 2 tsp. orange zest
• 2 Tbsp. fresh orange juice

Preheat oven to 350° F. Spray 6 muffin tins with nonstick cooking spray and sprinkle with flour. Combine dry ingredients. Mix tofu, egg, orange zest, and orange juice in a food processor until smooth. Fold cranberries into wet mixture. Fold wet mixture into dry ingredients. Do not over mix. Spoon about 1/3 cup into each muffin tin. Bake 25-30 minutes.

Yield: 6 Muffins (1 muffin per serving)
 

1 envelope (2¼ tsp) active dry yeast
1 cup soymilk, lukewarm (105-115 ? F)
2 ½ cups all-purpose flour, divided
¼ cup sifted soy protein concentrate (Soya)
2 Tbsp + 2 tsp olive oil, divided
1 tsp oregano, dried
1 tsp thyme, dried1 tsp salt
½ tsp freshly ground course black pepper
3 Tbsp kalamata olives, pitted, chopped
1/3 cup sun dried tomatoes (not oil packed) chopped (rehydrate tomatoes by placing in hot water for 10 minutes)
½ cup Parmesan cheese
2 tsp butter, garnish

In a small, bowl sprinkle yeast over warm soymilk and let stand until mixture is foamy. About 10 minutes. In a large mixing bowl combine ½ cup all-purpose flour, soy protein concentrate and add 2 Tbsp olive oil, oregano, thyme, salt, pepper, and yeast mixture to the flour mixture and mix on medium speed for 30 seconds, scrape bowl, mix for an additional 3 minute on high. Using a spoon, stir in about 1 ½ cups of flour. Turn dough onto a floured surface. Flatten slightly and add olives and tomatoes. Knead 8 to 10 minutes to make a stiff, smooth dough. Add remaining flour as needed. Shape into a ball and place into a lightly greased bowl and turn once. Cover and let rise in a warm place until dough has doubled in size (about 1 hour). Heat oven to 375 ? F and place a stoneware pan in the oven to heat. Punch down dough and place onto a floured surface. Roll into a 10 inch circle. Let rise for 30 minutes. Brush with remaining 2 teaspoons olive oil and create ½ inch deep dimples by pressing fingers into the dough, spacing 1 to 2 inches apart. Sprinkle with parmesan cheese. Bake on the stone for 20 to 25 minutes or until golden. Transfer to a wire rack to cool completely.

Yield: Serves 8 

• 1/2 lb firm tofu
• 1/2 yellow onion, diced
• 1 tbsp vegetable oil
• 1 tsp curry paste
• 2 tsp asian fish sauce
• 1/2 canned coconut cream
• 1/2 cup soy milk
• 1 cup edemame soybeans
• 1 cup cooked basmati rice
• 1 cup julienne red bell pepper

Combine tofu, diced onion and vegetable oil and sauté over low heat. Slowly add fish sauce, soy milk and coconut milk and stir well. Toss in edemame and serve over rice. Garnish with red bell pepper.

Yield – 4 Servings

• 1 (8 oz) package “Zatarain’s New Orleans style Chicken Creole Rice Mix”
• 1 (8 oz) can water chestnuts-drained and sliced
• 1 (14.5 oz) can diced tomatoes
• 2 cups water
• 1 (15 oz) can soy beans
• 4 oz tofu- silken firm
• 2 tsp lemon juice
• 1 tsp olive oil
• ½ cup pepper jack cheese

• 2 cups TVP "Chicken" diced large
• 4 low fat burrito sized wraps
• 4 leaves romaine lettuce
• 16 slices of small cucumber
• 4 slices tomato, cut in half
• 1 cup alfalfa sprouts
• 1 cup soy cilantro sauce
• 2 cloves garlic, minced
• 2 tsp curry powder
• 2 tbsp olive oil
• 2 tsp salt
• 1/4 cup warm water
• 2 tbsp lime juice
• Soy Cilantro Sauce
• 1 container Tofutty Better than Cream Cheese
• 3 tbsp fresh cilantro
• 2 tbsp roasted red peppers
• Combine all ingredients and blend until smooth.
   

Spread about 1/4 of soy cilantro sauce on each wrap. Place a lettuce leaf on each wrap and cover each with 1/4 cup diced TVP, 4 slices cucumbers, 2 tomato slices, and 1/4 of the alfalfa sprouts. Wrap tightly and cut in half.

Yield – 4 Servings

• 1 ½ cup black beans, rinsed & drained
• 1 ½ cup frozen green soybeans, thawed
• 1 cup frozen corn, thawed
• 1/2 cup colored peppers, diced
• 1/2 cup green onions, sliced
• 1 cup rice, pasta, quinoa, etc.

Can add any desired chopped cucumbers, summer squash, tomatoes, etc. Place in large bowl and set aside.

• Soybean Oil Dressing
• 1/2 cup soybean salad oil
• 1/2 cup red wine vinegar
• 1/2 cup white vinegar
• 1/3 cup sugar or splenda
• 2 tbsp fresh cilantro (opt)
• Dash of cayenne pepper
• Sea salt & ground fresh pepper to taste

Combine all ingredients in a blender or food processor and blend until smooth. Pour over bean and corn mixture and stir until the mixture is well coated.

Yield – 8 Servings 

• 1 Cup soy flour
• 1 ½ Cup all-purpose flour
• 2 ¾ tsp baking powder
• 1 tsp salt
• ¾ Cup water
• 1 Tbsp olive oil
• 2 Tbsp brown mustard
• 2 Soy sausage links
• 16 Soy pepperoni
• ¼ Cup soy crumbles
• ½ Cup cheddar cheese

Cut a 12.3 oz package of extra firm tofu into 1 inch cubes.  Roll in flour and coat in tempura batter (below).  Place in 350° F fryer until light brown.

Tempura Batter
¼ cup all purpose flour
¼ cup soy flour
½ cup cornstarch
1 tsp. baking soda
1 tsp. baking powder
1 tsp. sugar
1 tsp. salt

Sift together above ingredients and add:

1 egg
2/3 cup ice water

Mix together well

Apricot Sauce
¼ cup apricot preserve
2 Tbsp. honey
2 Tbsp. crushed pineapple
1 Tbsp. vinegar
1/8 tsp. salt
Garlic and horseradish to taste

Mix all ingredients together and bring to a boil.  Reduce to a simmer until thickened.  Pour over fried tofu and serve.

Yield: 4 Servings

• Meat Mixture
• 1 lb. ground turkey burger
• 18 oz. Boca soy crumbles
• 2 cups fresh baby bella mushrooms, sliced
• 1 cup dry soybeans (soaked overnight)
• 2 Tbsp. low sodium soy sauce
• 5½ cups mushroom spaghetti sauce (HyVee brand)
• 2 Tbsp. minced garlic

In a large skillet, brown turkey burger.  Add Boca crumbles (follow directions on the bag).  Add mushrooms, soybeans, soy sauce, and garlic.  Let simmer 15 minutes to allow the mushrooms to cook and the soy sauce to reduce.  Add spaghetti sauce.  Simmer another 15 minutes.

• Cheese Mixture
• 2 bunches of green onions-chopped
• 12 oz. low-fat (Neufchatel) cream cheese
• 15 oz. package ricotta cheese (low fat)
• 12 oz. package silken soft tofu (drained)
• 8 oz. Soy Station shredded mozzarella cheese substitute

Set out cream cheese 30 minutes before mixing to soften.  Mix together well all cheeses, tofu and onion, making sure it is well blended.

• 1 package no boil lasagna noodles (Barilla 9 oz. pkg)
• 8 oz. Soy Station shredded mozzarella cheese substitute

In a 9x13 baking dish, spread just enough meat mixture to cover the bottom of the pan.  On top of the meat, spread ½ of the cheese mixture (be careful not to mix with the meat mixture).    Put on a layer of the no boil noodles followed by a layer of the meat mixture, layer of remaining cheese mixture on top of the meat mixture, another layer of noodles, and another layer of the meat mixture.  Sprinkle shredded cheese substitute on top.  Cover with foil and bake at 325° F for 40-45 minutes.  Remove the foil during the last 5 minutes to allow the top to brown.  Let cool for 10 minutes before serving.

Yield: 12 servings

2 soy lasagna noodles(recipe below)
1 ½ cups spinach
½ cup tomatoes
1 tbsp vegetable oil
1/3 cup shredded cheddar cheese + 2 Tbsp
1/3 cup mozzarella
1/8 cup onion diced
1 tsp minced garlic
2 tbsp butter
2 tbsp flour
1 cup soymilk
¼ cup half and half
White pepper to taste
1 tsp chicken base
Tabasco to taste
Salt to taste
2 tbsp cooking sherry
4 ounces soy cream cheese
1/3 cup parmesan cheese

Cook noodles in boiling water for about 20 minutes. Sauté spinach and tomatoes in oil until tender. Once noodles are cooked, top with even layer of spinach and tomatoes. Sprinkle with 1/3 cup of cheddar and mozzarella cheeses. In another pan, sauté onion and garlic in butter until soft. Add flour to make a roux. Whip in soymilk and half and half. Bring to a boil to thicken. Add in rest of ingredients. Adjust to taste. Put sauce into blender and blend until smooth. Run sauce through a strainer and return to heat.
Roll the noodles up, place in pan and pour even amount of sauce over each noodle. Put one tablespoon of cheese on top of each roll. Cover with foil, and place in a 350 degree oven for 10 minutes, remove foil and cook for another 5 minutes or until cheese is melted on top. Serve hot.

Soy Noodles
1 cup soy flour 
1 egg, beaten
1/4 teaspoon salt 
3 tablespoons milk

Sift soy flour and salt. Blend well with egg and milk. Knead(using additional bread flour if too sticky). Roll out thin. Cut into rectangles 4” by 7”. Let dry for two days and then cover. Simmer for about 20 minutes or until tender. Makes three 4” by 7” noodles.

Garnish: Serve with a side of spinach and tomatoes, drizzled with raspberry vinaigrette.

Yield: 2 servings
 

1 lb lean ground turkey
12 oz Boca crumbles
3 cups sliced mushrooms
2 medium roma tomatoes diced
½ medium onion diced
1 tablespoon garlic
1/8 cup low sodium soy sauce
8 whole wheat tortillas
12 oz soy-sation soy cheese (3 cups)
15 oz enchilada sauce
6 small sweet peppers

In a large pan, brown turkey, add in Boca crumbles, mushrooms, tomatoes, onion, garlic and soy sauce. Let meat mixture cook down for 30 minutes. Lightly spray a baking dish with cooking spray. Spread some of meat mixture on to tortilla and sprinkle soy cheese (reserve some for topping) roll up in tortillas. Line up tortilla rolls in the baking dish. Pour enchilada sauce over rolls and cover with foil. Bake for 45 min at 375 degrees. After baking remove foil. Sprinkle remaining cheese on top of dish. Broil until golden brown. Allow to set 15 minutes before serving. Garnish with sliced sweet peppers.

Yield: 8 servings 

8 ounces tempeh (It comes in frozen packages.)
2 Tablespoons sesame seeds

For the tempeh marinade:

1 Tablespoon Olive Oil
2 Tablespoons Honey
3 Tablespoons lemon juice
4 Tablespoons Low-sodium soy sauce

For the wrap:

4 large flour tortillas
Spinach leaves
1 cup Hummus (garbanzo spread)
Slices of veggies such as carrots, cucumbers, avocado, and red sweet pepper 

Slice tempeh* into 16 thin strips and spread them in a foil-lined pan with sides. Marinate at least a half hour in a mixture of the marinade, and sprinkle sesame seeds over them.  Bake at 350 degrees for 20 minutes. Store them in the refrigerator until time to make the wrap.

Assemble the wrap. Spread hummus on the tortillas and top with spinach leaves. Top this with 4 tempeh strips and at least one slice of each of the veggies. Roll it up tight.

*About 30 seconds in the microwave makes frozen tempeh easy to slice. 

Yield: 4 Servings

8 ounces extra firm tofu cut into thin 1-inch segments
2 pinches of accent
2 splashes of oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons brown sugar
1/4 cup cilantro, chopped
1/2 pound brussels spouts, washed and cut into 1/8 inch wide ribbons

Cook the tofu strips in large hot skillet with accent and oil.  Saute until slightly golden, about 4 minutes.  Add the garlic and pecans, and cook for another minute.  Stir in sugar.  Cook for another couple of minutes.  Remove from heat and stir in cilantro.  Sprape the tofu out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of accent, and heat up to medium/high.  When the pan is nice and hot, stir in the shredded brussels sprouts.  Cook for 2-3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest are bright green.  Mix with tofu mixture.
s
Yield: 2-3 servings as entree
          4 servings as side

1 1/2 cups TVP (reconstituted with 1 1/2 cups water)
1/2 pound hamburger
1/2 cup green soy beans
1 (15 ounce) can tomato sauce
1/4 chopped green pepper
1/4 cup chopped onion
2 tablespoons onion
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons brown sugar
1 teaspoon parsley flakes, optional
2 cups shredded cheddar cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1/2 cup soy flour
1/2 cup flour
1/2 teaspoon salt
2 tablespoons chopped green onions

Heat oven to 425 degrees.  Cook and stir TVP and hamburger until brown; drain or add oil as necessary.  Stir in green beans, tomato sauce, green pepper, onion, 2 tablespoons flour, salt, pepper, brown sugar and parsley flakes.  Heat to boiling.  Boil and stir 1 minute.  Pour into ungreased 13x9" pan.  Sprinkle cheese on top.

Beat eggs, milk, oil, flour combination and 1/2 teaspoon salt with hand beater; pour over cheese.  Sprinkle with onions.  Bake until puffy and golden brown - 25-30 minutes.

Yield: 6 Servings

1 bell pepper
8 garlic cloves
4 stalks asparagus
1 carrot
1/2 onion
8 ounces Tofu
4 cups vegetable stock
1 ounce soy sauce
1 tablespoon ginger
1 teaspoon salt
1 teaspoon pepper

Procedure:
Chop all vegetables, in a sauce pan cook the garlic, onions, celery and bell pepper.
Mix in the remaining ingredients except for the pasta.
Simmer for two hours.
Boil the pasta for two minutes, strain off the water.
Place the noodles in the bowl and pour the broth mix over the noodles.
Serve and enjoy.

Pasta Ingredients:
1/2 cup soy flour
1/2 cup semolina flour
1 egg white

Procedure:
Mix all ingredients in a bowl. Refrigerate 30 minutes.  Roll out in a pasta maker.

Yield: 4 servings
 

Red Curry Sauce
27 ounces coconut milk
1 1/2 tablespoons cornstarch
2 tablespoons red curry paste
2 tablespoons chicken granules
1/8 teaspoon ground ginger
1 clove garlic, minced

Procedure
Add all ingredients and stir.  Bring to a simmer.  Cook 5 minutes.

Lo Mein
1 cup eamame
2 tablespoons vegetable oil
1 red pepper, julienne
3 ounces shitake mushrooms, sliced
1 cup extra firm tofu, medium dice
8 ounces water chestnuts, sliced
2 cup cooked spaghetti noodles

Procedure
Cook 1 cup edamame in salted water, drain and set aside.  Heat saute pan over medium high heat.  Add vegetable oil and red pepper, cook 2-3 minutes.  Add shitake mushrooms, cook 2-3 minutes. Add tofu, water chestnuts, noodles and edamame, cook 5 minutes.  Add red curry sauce and serve.

Yield: 4 servings

 

Fettuccini
3/4 pound semolina flour
1 cup soy flour
4 eggs
pinch of salt

Method
Mix all ingredients in mixer unti it forms a ball.
Using a pasta roller, roll out pasta to desired shape.  In this recipe, fettuccini.
Boil in salted water until al dente.
Reserve water for below sauce.

Sauce and Vegetables
1 lemon
1 1/2 cups white wine
1/4 cup heavy cream
1/2 soy cheese
1 cup edamame
2 cups chicken
1/4 cup scallions

Method
Zest lemon.  Juice lemon, strain and reserve.  Place zest in large pan with wine and bring to boil over high heat.  Reduce heat to medium and cook until it reaches to a syrupy mixture, about 1/4 cup.
Remove from heat and pour in about 3/4 cup of silken tofu and 1/4 cup cream.  Return to stove and bring to a boil.  Reduce heat and simmer until it is thickened and reduced slightly.
Remove from heat.
Combine lemon juice and tofu minture along with soy parmesan cheese.
Return to heat and add edamame, chicken and scallions.
Plate and garnish with lemon zest.

Yield: 4 servings

1-1/2 cups very soft Tofu, sliced or cubed
1/4 cup ground pork
8 shrimp, shelled and divided
4 dried Shiitake mushrooms
1/4 cup onion, chopped
1/4 cup sliced carrots
1/4 cup peas
2 green onions, chopped
1 clove garlic
3 Tbsp oyster sauce
2 Tbsp light soy sauce
1 Tbsp sugar
Pinch of fresh ground pepper
2 tsp sesame oil
1 cup water
4-1/2 Tbsp cornstarch
Vegetable oil

Soak the Shiitake mushrooms in warm water until softened, then cut into thin strips.
In nonstick skillet, add vegetable oil and heat over medium heat
Dredge tofu cube in 2 Tbsp cornstarch, fry tofu in hot oil 1 minute per side or until slightly brown. Remove tofu to plate lined with paper towel.
In same skillet, add garlic and cook until brown.
Add ground pork, shiitake mustroom, carrot and onion and cook until pork is cooked thoroughly.
Add shrimp, cook until shirmp turns pink, spoon out and set aside
Add water to pan, bring to a boil, season with soy sauce, oyster sauce, sugar and ground fresh pepper to taste.
Mix 1-1/2 Tbsp cornstarch with 1-1/2 Tbsp water to thicken. Reduce heat to low, slowly pour cornstarch mixture, keep stirring until thickened.
Turn off heat, add shrimp and sesame oil and stir until well blended
Arrange tofu onto plate, pour gravy on top, sprinkle with chopped green onion.

Serve with cooked rice.

"Meat" Balls

2 cups TVP
2 cups vegetable stock, boiling
1 Tbsp olive oil
1 large onion, chopped
1 cup cheddar cheese
1 cup corn flakes, crushed
4 eggs
1/2 tsp garlic powder

Mix TVP and vegetable stock and let sit until resembles crumbles. Saute in olive oil until browned. Mix with remaining ingredients. Form into 3 inch balls and bake on sheet pan for 25-30 minutes. While baking, make sauce.

Sauce

1 Tbsp lemon juice
3/4 tsp salt
1/2 cup ketchup
1/4 cup brown sugar
1 Tbsp chili powder
6 Tbsp butter
1/2 cup water

Mix all ingredients in sauce pan and simmer for about 5 minutes. Pour over balls after they are baked and serve.

Serves 3

1 cup TVP
1 cup vegetable stock
4 cloves garlic
1/2 cup diced onion
2 Tbsp olive oil
2 Tbsp taco seasoning
4 oz can chopped green chilis
1 cup canned black soybeans with liquid
1 cup tofu
2 tsp lemon juice
1/2 cup sour cream
1 cup enchilada sauce
1 10 oz can Rotel Diced Tomatoes with Green Chilis
1 10 oz can cream of mushroom soup
2 cups grated cheddar cheese
10 6-in tortillas

Hydrate TVP with vegetable stock and let sit for 5 minutes. Then saute in olive oil with garlic and onion for 5 minutes. Add taco seasonsing, green chilis and soybeans. Heat thoroughly.

In a blender combine tofu, lemon juice, sour cream, enchilada sauce, tomatoes and soup. Blend well.

In a 9x13 baking pan, spread a thin layer of the tofu mixture. Fill the 10 tortillas with even portions of the TVP mixture and cheddar cheese. Wrap and place in pan. Cover with the rest of the tofu sauce and top with the remaining cheese. Bake at 350 for 20 minutes.

Serves 5

• Berry Topping
• 1 pint strawberries, sliced
• 1 pint blue berries (fresh or frozen)
• 2 tbsp sugar or stivia
• 1 lemon, juiced

Toss berries together with l/2 of the lemon juice and set aside for 1 hour to let juices collect. Set aside the rest of the lemon juice to use for short cakes.

Short Cakes
1 cup white whole-wheat flour
1 cup soy or low fat soy flour
2 ½ tbsp sugar or stivia
1 tbsp lemon zest
1 ½ tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup firm tofu
1/4 cup soft tofu
1/4 cup + 2 tbsp soured milk (milk mixed with 1tbsp lemon juice)
2 ½ tbsp olive oil

Mix dry ingredients together including sugar. Grate 1 tbsp of lemon zest from lemon used in berry topping
(do not use any of the white part) and mix in with dry ingredients. Blend together tofu, 1/4 cup soured milk and olive oil. Slowly mix into dry ingredients until moist and sticky. Spray a cookie sheet and make 9 equal dollops. Flatten dollops into a rounded shape. Brush tops with remaining 2 tbsp of soured milk. Bake on middle rack at 375° for 15 minutes. Place on wire rack to cool.

Tofu Whipped Topping
1 ½ cup firm tofu
1/2 cup soft tofu
1/4 cup hazel nut flavored agave nector (available at local co-op)
1 tbsp sugar or stivia
1 tsp vanilla extract
I tsp almond extract
1/4 tsp salt

Combine all ingredients and blend together until smooth. Slice short cakes in half , dollop 2 tbsp whipped topping on bottom half and top with 2 tbsp berry mix. Place top half of cake on berries and dollop 2 tbsp whip topping on top and top with 1 tbsp of berries. Drizzle with remaining lemon juice and a bit of agave nector.
Yield – 9 Servings
 

• ¼ Cup butter, softened
• 3/8 Cup sugar
• 1 Egg white
• ½ Cup soy flour
• ¼ Cup all-purpose flour
• ½ tsp cream of tartar
• ¼ tsp baking soda
• 1/8 tsp salt
• 4 oz Soy cream cheese
• ¼ Cup sugar
• 1 tsp vanilla
• 1 Cup fresh fruit (blueberries, strawberries & raspberries)

• 1 ½ cup chocolate animal crackers
• 3 tbsp flax, ground
• 1/2 cup soy nuts, ground
• 1/2 cup butter, melted

Crush animal crackers and mix in soy nuts, flax and melted butter. Spray a springform pan. Press crust into spring form pan to cover the bottom and 1 ½ inches upthe sides of the pan. Bake for 10 minutes at 350°. Set aside to cool.

Filling

1 ¼ pounds fresh strawberries, cleaned & hulled
2 pkgs unflavored gelatin
1 pkg sugar free strawberry gelatin
8 oz. fat free cream cheese
8 oz. lite whip cream
1/2 cup water
24 oz. lite tofu (silken)
3/4 cup splenda

Clean strawberries and puree. Set aside. Put cold water in a small sauce pan and add gelatin and let sit for one minute. Cook on low heat until gelatin is dissolved. Put Gelatin in food processor and add tofu, cream cheese, and splenda. Puree until smooth. Add Strawberry puree and blend together, transfer to a large bowl and fold in 8 oz. container of whip cream. Transfer to crust and refrigerate for 3 hours. Take a sharp knife and go around edge of pan and remove sides and bottom. Garnish with chocolate dipped strawberries and whip cream.

Yield – 12 Servings
 

• 1 cup firm tofu
• 2 tbsp honey
• 1 cup soy milk
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 fresh peaches, sliced
• 1 cup raspberries
• 4 fresh mint leaves

• Crepes:
• 1 cup soy milk
• 3/8 cup “Egg Beaters”
• 2/3 cup all-purpose flour
• ½ tsp salt
• 2 Tbsp melted butter
• 1 Tbsp butter

• Bread Pudding
• 4 cups of ½ inch cubed challah or white bread (crusts removed)
• 1/3 cup dried mixed berries
• 3 oz. good quality semi-sweet chocolate (chopped) or ½ cup chips
• 3 large eggs
• 3 cups Silk® vanilla or plain soy milk
• 1/2 cup sugar
• 2 tsp. vanilla
• 1/2 cup chopped pecans
• 1 Tbsp. light brown sugar

Preheat oven to 350° F.  Place 3 cups of the bread cubes into a greased 8x8 inch square or 9 inch round baking dish.  Tuck the berries in between the bread pieces and sprinkle with the chocolate chunks or chips. Top with remaining bread cubes.

Whisk the eggs, soy milk, sugar and vanilla in a large bowl.  Pour the liquid over the bread and let sit for 15-20 minutes.  Press down on the bread a few times to wet the tops of the cubes.

Scatter the pecans evenly over the pudding and sprinkle with the light brown sugar.  Bake for about 50-60 minutes or until puffed and golden brown and firm in the center.  Serve warm with Maple Carmel Sauce.

Maple Carmel Sauce
2 Tbsp. unsalted butter or unhydrogenated margarine
1/4 cup packed light brown sugar
1/4 cup maple syrup
1/4 cup light corn syrup
1/3 cup + 3 to 4 Tbsp Silk® unsweetened or plain soy milk

In a small saucepan, heat the butter, sugar, maple syrup and corn syrup intil it comes to a boil.  Reduce the heat to a simmer and cook for 5 minutes. Remove from the heat, whisk in 1/3 cup soy milk, bring back to a simmer and cook an additional 5 minutes.  Whisk in the additional 3-4 tablespoons of soy milk and serve warm or at room temperature.

Yield: 8 Servings

• 2 cup soy vanilla ice cream, softened
• 1 tub (8 oz) Lite Cool Whip whipped topping, thawed
• 4 tsp. instant coffee powder (General Foods International, Dark Mayan Chocolate)

Crust
4 Tbsp. margarine, melted
1 cup Graham crackers, reduced fat, crushed
½ cup soy protein powder (soya)
1 Tbsp confectioner’s powdered sugar
2 Tbsp. fine coffee grounds

Mix crushed graham crackers, protein powder, coffee grounds and powdered sugar together. Add melted margarine and press mixture into the bottom of a deep pie dish or round 8-inch cake pan. Bake at 350° F for 7-10 minutes. Let cool.

Beat whipped topping, softened ice cream and coffee powder together with electric mixer at low speed until well blended. Spoon into crust. Cover and freeze for at least 4 hours or overnight until firm. Let pie stand at room temperature until it can be easily cut.

Yield: 8 Servings

2 egg whites
½ cup sugar + 1 Tbsp
10 ounces soft silken tofu
1 pkg. instant vanilla pudding mix
¾ cup soymilk
8 ounces frozen strawberries, thawed
12 ounces fresh berries (I used blackberries and raspberries)

Preheat oven to 300 ? F. Grease two sheet pans with butter. Cut parchment paper to fit baking sheets. Using a 3-inch round cutter as a guide, mark 6 circles onto paper and place paper side down on trays. Place egg whites into a medium, clean dry mixing bowl. Using whip mixer attachment, beat until soft peaks form. Add 1/2 cup sugar gradually, 1 spoonful at a time, beating constantly. Beat until mixture forms stiff peaks and sugar has dissolved. Spread meringue into rounds on prepared baking sheets. Bake for 40 minutes then turn off heat and allow to cool in oven. Mix tofu, soymilk, and pudding mix with hand-held blender. Drain frozen strawberries and place in a food processor or blender and blend until liquid. Add 1 Tbsp sugar. Spread strawberry sauce onto plate. Top with one meringue and about 1/3 cup pudding. Top dessert with berries.

Yield: 6 servings

½ cup soy flour
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 package (3 ounce) instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup soymilk
1 can (29 oz) of sliced peaches, drained reserving 3 Tbsp syrup
1 8 package (ounce) soy cream cheese, softened
1/2 cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of 6 crème Brule dishes, or a 10 in pie pan. In a medium mixing bowl, mix together flours, salt, baking powder and pudding mix. Mix in butter, egg and soymilk. Beat for 2 minutes. Spoon mixture into well oiled crème Brule dishes making sure bottom is covered but mixture is only about ½ inch high. Arrange the peach slices on top of the pudding mixture. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within ½ inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. Bake in preheated oven for 30 to 35 minutes, until golden brown. Immediately move to the freezer and freeze for 2 to 3 hours. Before serving place rectangle shaped ice cream (recipe below) on top and place a sliced peach with a raspberry on top.

Yield: 6 servings

Raspberry Soy Nut Soy Ice Cream

1 cup powdered sugar
4 egg yolks (or 1/2 cup egg beaters)
1 teaspoon cornstarch
2 cups soymilk
1 teaspoon vanilla extract
1 cup raspberry sauce (strain seeds from raspberry jam to make sauce)
1 cup soynuts (recipe below)

Put the eggs yolks, sugar, and corn starch into a bowl; whisk the mixture together. Heat the soy milk; slowly pour the hot soy milk into the mixture while continuing to beat. Add the vanilla extract. Gently heat the mixture until it thickens. Let the mixture cool in the refrigerator for 3-4 hours. Add raspberry sauce and soynuts. Pour the mixture into an ice cream maker; make ice cream following the instructions of the machine. Scoop into rectangle dishes and make sure flat. Once frozen, cut out rectangle shaped ice cream.

Yield: 12 one-half cup servings

Soynuts
1 cup soybeans (soaked for 8 hours)
Drain the beans then spread into a single layer. Bake at 350°, stirring after 15 minutes, then stirring every 5 minutes until golden brown and crunchy. The total time will vary depending on the moisture of the beans, but should take about 25 minutes. Watch carefully when the beans are getting close to done. For larger quantities, use up to 2 cups of beans per baking sheet.
 

1 prepared chocolate graham cracker crust
1 ½ box firm silken tofu, divided (about 2 ¼ cups)
1 box pistachio instant pudding mix
2 tablespoons water
1 cup + 2 tablespoons powdered sugar, divided
8 ounces of cream cheese, divided
1 teaspoon chopped pistachio nuts (plus more for garnish, if desired)
½ of a 10-ounce jar of Maraschino Cherries (about 16 cherries) (or substitute strawberries)
¼ cup cocoa powder

Pink Layer:
Blend in food processor: ½ box tofu, 4 ounces cream cheese, 4 tablespoons powdered sugar, 6 cherries and 2 tablespoons of the cherry juice.
When blended add 10 cherries and chop only slightly.
Spread into prepared crust. Freeze about ½ hour, or until firm enough to add another layer.
Pistachio Layer:
Blend ½ box tofu, pistachio pudding mix, 4 tablespoons powdered sugar, and 2 tablespoons water. Add 1 teaspoon chopped pistachio nuts.
Spread over pink layer. Freeze about ½ hour, or until firm enough to add another layer.
Chocolate Layer:
Blend ½ box tofu, 4 oz cream cheese, ½ cup + 2 tablespoons powdered sugar, and cocoa.
Spread this over the pistachio layer and freeze.
To serve, let the cheesecake stand in the refrigerator a few hours before serving. So it is not quite frozen, but will still hold its shape.

Yield: 8 Servings
 

Crust:
3/4 cup chopped pecans
3/4 cup graham cracker crumbs
3 tablespoons butter, melted

Filling:
4 ounces cream cheese, softened
28 ounces Tofutti imitation cream cheese
1 1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla
4 eggs, lightly beaten

Topping:
1/2 cup sour cream
1 1/2 cup Tofutti SourSpreme (sour cream substitute)
1/4 cup sugar
1 teaspoon vanilla

Strawberry Glaze:
2 tablespoons cornstarch
1/4 cup water
1 12-ounce jar strawberry jelly
3 tablespoons orange juice
Red food coloring, optional
1 quart whole fresh strawberries

In a bowl,combine the pecans and graham cracker crumbs; stir in butter.  Press onto the bottom of a greased 10" springform pan.
In a large mixing bowl, beat the cream cheese and tofu until smooth.  Add the sugar, lemon juice, and vanilla; beat well.  Add eggs; beat on low speed just until combined.  Spoon over crust.  Place pan on baking sheet.
Bake at 350 degrees for 45-50 minutes or until the center is almost set. Remove from oven; let stand for 15 minutes.  Leave oven on.  Combine all topping ingredients; spoon around edge of cheesecake then carefully spread over filling.  Bake for 5 minutes longer.  Cool pan on wire rack for 10 minutes.  Carefully run knife around the edge of pan to loosen; cool 1 hour longer.  Refrigerate over night.
Several hours before serving, prepare glaze.  In a saucepan combine cornstarch and water until smooth; add jelly.  Bring to boil over medium heat; cook/stir for 1-2 minutes or until jelly is melted and glaze is thickened.  Remove from heat; stir in orange juice and food coloring if desired.  Cool to room temperature.
Just before serving, remove sides of pan.  Arrange strawberries on top with pointed ends up.  Spoon glaze over berries.  Refrigerate leftovers.

Yield: 16 Servings



 

1 small package rasperry Jello
1/4 cup boiling water
8 ounces of firm tofu, cut in pieces
2 6-ounce containers of rasperry yogurt
1 8-ounce container of frozen whilled topping
Graham cracker crust
Rasperries for garnish

Dissolve Jello in boiling water.  Mix Jello, tofu and yogurt in blender and bpend well until tofu is smooth. Pour into bowl and mix in whipped topping.  Pour into graham cracker crust, top with rasperries.  Refrigerate until ready to serve.
 

Soy Ice Cream and Vanilla Sauce
3 cups soy milk
1 cup silken tofu, soft
3 egg yolks
1 tablespoon corn starch
1 vanilla bean, split
1/2 cup sugar
pinch salt
1 cup strawberries, diced
3 tablespoons chocolate ganache
mint as needed
 
Method
Heat soy milk and tofu in sauce pan with vanilla bean split, salt and half amount of sugar.
In another bowl, mix egg yolks and remaining sugar.
When soy milk mixture is simmering, temper milk into egg mixture.
Return to pan and continue to heat until mixture coats the back of a spoon.
Remove vanilla bean and chill.
Freeze in ice cream maker according to directions.  Reserve 1/2 cup of the mixture for the vanilla sauce.
When ice cream is frozen, divide into three containers.
Mix strawberries in one container, chocolate into another and place in freezer.
 
Soy Tuile Cups
4 ounces butter
4 ounches powdered sugar
4 ounces soy flour
4 ounces egg whites
1/2 cup soy nuts, chopped
 
Method
Melt butter and mix in sugar until no lumps are present.
Add soy flour and mix until blended.
Add egg whites one at a time until blended.
Place a thin layer on a baking pan with parchment paper in a circle pattern.
Sprinkle with soy nuts and bake in a 400 degree oven until golden brown, about 10-12 minutes.
Remove from paper right away and form into a bowl.  Cups will hold their shape when cool.
Coat cups with soy ganache.

Soy Ganache
1/2 cup vanilla soy milk
1/2 cup tofu, soft
1 cup chocolate

Method
Simmer soy milk and tofu in a sauce pan.
Add chocolate to soy when hot and stir.

Plate up instructions
Place cups on plate and scoop one scoop of each ice cream into one of the cups.
Garnish with the strawberries, mint and shaved chocolate.
Drizzle with vanilla sauce.

Yield: 4 servings

 

1 20-ounce can crushed pineapple (do not drain)
1 4-serving box sugar free, fat free pudding (cheesecake flavoring)
1 12.3 ounches extra firm silken tofu

Topping
2 ounces cream cheese
2 cups whipped topping

Blend first three ingredients in food processor.  Then spoon into six servings - bowls or glasses - at least 6 ounces each.  Clean and dry food processor; blend cream cheese and whipped topping.  Spread on top of pudding.  Chill 2 hours to enhance flavor.

1 cup water
1/2 cup margarine
1 cup soy flour
4 eggs
2 4-ounce packages vanilla pudding
1 cup milk
2 cups tofu
8 ounces cream cheese
16 ounces whipped cream
chocolate syrup

Bring water and margarine to boil, add soy flour and eggs one at a time.  Pour into greased 9x13 cake pan.
Bake at 350 degrees for 25-30 minutes.  Let cool.
Mix tofu and cream cheese until smooth add vanilla pudding and milk.
Pour over cooled crust, refrigerate until ready to serve.  Spread whipped cream and drizzle with chocolate syrup before serving.

Yield: 12 servings
 

Crust

1/2 cup plus 1 Tbsp water
2 Tbsp oil
3/4 cup soy flour
1 cup bread flour
1/4 cup sugar
1/2 tsp salt
1 1/4 tsp yeast

Place all ingredients in bread machine and run on dough setting. While dough is going, make tofu spread, apple topping and crumble. When dough is finished, place onto lightly floured surface and cover. Let rest for 10-20 minutes. Roll out into pizza crust. Place onto sheet pan and poke crust all over with fork. Bake at 350 for about 5-7 minutes or until slightly firm to touch. Remove from oven.

Tofu Spread

1/2 cup tofu
1/2 cup cream cheese
1/2 cup marshmallow cream
1/2 tsp cinnamon
1 tsp lemon juice
1 Tbsp powdered sugar

Blend all ingredients until smooth. Spread evenly onto baked crust.

Apple Topping

2 apples, chopped
1/4 cup sugar
1/2 tsp cinnamon

Place chopped apples into big bowl. Combine sugar and cinnamon, then cover apples with mixture. Spread apples over the pizza crust.

Crumble

1/3 cup soy flour
1/3 cup sugar
1/2 tsp cinnamon
2 Tbsp cold butter

Combine soy flour, sugar and cinnamon in bowl. Use a fork and cut the butter into the soy flour mixture. Keep cutting the butter until it resembles small crumbles. Sprinkle crumbles onto the pizza. Place back into the oven for 15-20 minutes or until crumble and crust are golden brown.

Serves 6

1/2 cup tofu
1/3 cup soy milk
1 cup frozen strawberries
1 banana
1/2 cup soy ice cream
1/3 cup  honey

Blend tofu and soy milk together until smooth. Add strawberries, banana, and soy ice cream and continue blending until smooth. Add honey and blend until mixed.

Serves 1

Dough

1/2 cup plus 1 Tbsp water
2 Tbsp oil
3/4 cup soy flour
1 cup bread flour
1/4 cup sugar
1/2 tsp salt
1-1/4 tsp yeast

Place all ingredients in bread machine and run on dough setting. While dough is going, make topping and crumble. When dough is finished, place onto lightly floured surface and cover. Let rest for 10-20 minutes. Roll out into pizza crusts and place onto sheet pan. Poke crust all over with fork. Bake crusts at 350 for about 5-7 minutes or until slightly firm to touch. Remove from oven.

Topping

1/2 cup tofu
1/2 cup cream cheese
1/2 cup soynut butter
2 Tbsp powdered sugar
2 Tbsp soy milk

Place all ingredients into a mixing bowl and mix on high until smooth and creamy. Spread evenly onto pizza crust.

1 cup chocolate chips
1-1/2 cup marshmallows

Sprinkle the chocolate chips onto soynut spread then cover with marshmallows.

Crumble

1/3 cup soy flour
1/3 cup sugar
2-1/2 Tbsp cold butter

Mix the soy flour and sugar together in a blow. Use a fork and cut the butter into the flour mixture. Keep cutting the butter until it resembles small crumbles. Sprinkle the crumbles onto the pizza. Place back into the oaven for 10-15 minutes or until crust and marshmallows are golden brown.

Serves 6