USD Center for Disabilities 2008 Soy Contest Recipes

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Entrée

Spaghetti Corn

Casey Thompson, USD-Center for Disabilities

1 cup soft silken tofu

1/4 cup melted country crock margarine (tub)

1 cup whole wheat spaghetti, broken into small pieces

1 tbsp dry minced onion

1 cup cubed 2% Velveeta cheese

1 can 50% less sodium whole kernel sweet corn, drained

1 can no salt added cream corn

1 package Morning Star Chik’n’Strips

*3 cups broccoli florets

Preheat oven to 375°.  In a food processor, blender, or mixer; combine tofu with margarine until smooth.  In a large bowl, combine remaining ingredients except broccoli.  Add tofu mixture.  Spray a casserole dish with non-stick cooking spray.  Pour the mixture into the greased dish.  Bake covered 30 minutes, then uncovered for 30 minutes. 

During last 10 minutes of baking time, steam the broccoli.  Serve casserole over 1/2 cup steamed broccoli.

Serves 6.

Calories-350, total fat-10.9 g, sat fat-12.2 g, cholesterol-13.5 mg,

sodium-937 mg, carbohydrate-45 g, fiber-5.8 g, total protein-23.6 soy protein-11.4 g

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Dessert - 1st Place State

Glenda’s Apple Crisp: Made Soy

Jessica Waltner, USD

6-7 medium Granny Smith apples                  

1/2 cup soy butter (Soy Garden)

2 cups brown sugar, divided                                 

1 cup soy flour

1/3 cup water                                                   

1 cup whole oatmeal (Quaker)

1 tsp cinnamon                                   

Caramel topping

Preheat oven to 375º.  Peel, core, and slice apples thinly. Add to 2 quart baking dish.  Poor 1/3 cup water over apples. Spread 1 cup brown sugar over apples. Melt butter. Add remaining 1 cup brown sugar to butter. Mix well. Add oatmeal; mix well. Add flour and cinnamon, mixing to crumbly consistency. Spread crumbly mixture over sliced apples. Bake 30-40 minutes until apples are soft and topping is golden brown. Let cool. Top each serving with 1/4 cup Tofu whipped cream and drizzle caramel over each.

Tofu Whipped Cream:

1 lb soft silken tofu (light)

1 Tbsp vanilla extract

1/4 cup sugar

1/4 cup soymilk (fat free vanilla)

Blend together until smooth. Refrigerate 1 hour or overnight before serving. 

Yield:  8 servings

Nutritional Analysis: One serving equals 485.81 calories, 7.25 g fat (.79 g saturated fat), 0.20 mg cholesterol, 268.54 mg sodium, 100.57 g carbohydrate, 5.29 g fiber, 9.01 g total protein, 7.89 g soy protein.