Soy Appetizer Recipes

Appetizers/Salads- 1st Place

Chips & Dip Duo
Paul Luttmann
Avera McKennan Hospital & University Health Center

Spinich & Artichoke Soy Dip
2 cups soy milk
Soy oil (olive blend); as needed
2 cloves garlic, minced
Cornstarch; as needed
3/4 cup soy Parmesan cheese
1 cup fresh spinach, chopped
1 cup canned artichokes, diced
Salt, to taste
Pepper, to taste
4 cups soy blue corn meal chips

Sauté garlic in 1 tsp of oil until translucent.  Add spinach and artichokes and sauté until warm.  Add soy milk and bring to simmer.  Thicken with cornstarch to desired consistency.  Add cheese and whisk to melt.  Season with salt and pepper.

Black Soy Bean, Roasted Sweet Corn & Tofu Salsa
1/2 cup black soybeans, rinsed and drained
1/2 cup diced firm tofu
3 cobs grilled sweet corn, removed from cob
1/3 cup diced onion
1/2 cup diced tomatoes
1/2 cup limejuice
Salt, to taste
Pepper, to taste
2 Tbsp chopped cilantro
Mix all ingredients and season with salt and pepper to taste.

Grilled Soy Bread
1tsp dry yeast
8½ oz bread flour
8½ oz soy flour
1 Tbsp milk powder
1¾ Tbsp sugar
1 tsp salt
1/2 Tbsp butter
11 oz water

Mix all ingredients in bowl and knead until a dough ball forms.  Let rest for 15 minutes.  Roll out dough on greased sheet pan.  Bake at 350° F until golden brown.  Remove from oven and cool.  Slice into desired shapes and grill for extra flavor and color.

Serving Instructions
Place spinach & artichoke mixture in oven safe bowl and place in 350° F oven and heat until hot.  Place salsa in bowl and place on plate.  Place chips and grilled bread on plate around two dipping bowls and serve.  Garnish with cilantro and fresh tomatoes.

Yield:  4 servings

Appetizers/Salads- 2nd Place

Soybean and Corn Relish
Allie Miller
Sioux Falls, SD

1 cup canned black soybeans, drained
1 cup canned white corn, drained
1/4 cup finely chopped red onions
1/4 cup finely chopped green peppers
1/2 cup honey mustard dressing
1 tsp season salt

Combine all ingredients and let set for 4 hours.  Serve with soy chips.

Yield:  4 servings

Appetizers/Salads- 3rd Place

Cold Vegetable Pizza
Brenda Kientopf
Garretson, SD

Pizza Crust
1 envelope active dry yeast
1 cup warm water
1½ cup soy flour
1½ cup white flour
1 Tbsp flax
1 tsp sugar
1 Tbsp canola oil
1 tsp salt

Dissolve yeast in warm water for 5 minutes in medium size bowl.  Add remaining ingredients and mix well.  Knead on slightly floured board.  Place dough in greased medium size bowl and cover with plastic wrap.  Let stand in warm place for 30-60 minutes or until dough doubles.  Press into 12 inch greased pizza pan.  Bake for 15 minutes at 350° F.  Let cool completely. 

Sauce and Toppings
8 oz tofu
6 Tbsp sour cream
1 small package ranch dressing mix
8 oz soy cheese
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped cauliflower
1/2 cup chopped broccoli
1/2 cup chopped red pepper
1/2 cup chopped tomatoes

Mix tofu, sour cream and ranch dressing together with mixer or food processor until smooth.  Spread on cooled crust.  Sprinkle 1/2 cup cheese on sauce and top with vegetables and remaining cheese.  Keep in refrigerator until time to serve.  Cut into squares or triangles.

Yield:  8 servings