Ankeny, Iowa—About 150 years ago, the first heart-shaped box of candy made its appearance for Valentine’s Day. We have come to associate chocolate with this romantic holiday, but nobody ever said we were limited to candy. The Soyfoods Council invites you to explore other chocolate possibilities for Valentine’s Day. Consider celebrating with homemade chocolaty treats that combine the healthy halo of cocoa and chocolate with the added nutritional benefits of soy….
Archives for January 2011
- 1 (package 12.3oz. ) Silken Tofu
- 2 eggs
- 1 Tbsp. vegetable oil
- 1 cup Light brown sugar
- 1 tsp. Cinnamon
- ½ tsp. ground ginger
- ½ tsp. salt
- 1 can (15 oz.) Pumpkin
- 9” ready-to-bake pie crust shell
- Preheat oven to 425˚.
- Whirl the tofu, eggs, and oil in a blender until smooth, then transfer to a bowl.
- Whisk in the brown sugar, cinnamon, ginger and salt.
- Add the pumpkin and mix well.
- Pour the filling into the pie shell.
- Bake at 425˚ for 15 minutes.
- Reduce the temperature to 350˚ and bake 45 minutes longer, until the center is set.
- Makes 8 servings.
- ½ Pkg. (6oz.) silken tofu
- Water according to cake mix directions
- 1 box standard 2-layer cake mix
- 2 eggs *
- Frosting (optional)
- Preheat oven according to cake mix directions.
- Line muffin tins with paper cupcake liners.
- Put the silken tofu with half the water called for in the cake mix directions in a blender and blend until smooth.
- Beat together the cake mix, tofu mixture, eggs, and remaining water in a large mixing bowl with an electric mixer at low speed. When combined, beat 2 minutes at medium speed.
- Pour the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake according to the directions on the cake mix box. (If desired, bake this as a cake instead of cupcakes)
- Cool and apply frosting as desired.
- Makes 20 cupcakes
- * Tofu replaces all the oil and one of the eggs or egg whites normally used to prepare a cake mix. If a mix calls for three eggs, use two eggs; if it calls for three egg whites, use two egg whites.
- 1¼ cups vanilla soy milk
- 1 carton (16 oz.) frozen sweetened sliced strawberries of other frozen fruit
- Blend the frozen strawberries and soymilk in the blender until smooth and slushy. (Thawing the berries just slightly in the microwave first makes the blending easier. Be sure to add any juice from the berries to the blender.)
- Fill 3-oz. paper cups about three-quarters full and insert a Popsicle stick in the center. Freeze until firm.
- To serve, let stand at room temperature about 5 minutes.
- Peel off the paper cup and eat.
- Makes 10 popsicles
Ankeny, Iowa—Today there are many reasons why moms should consider adding soyfoods to family menus. First Lady Michelle Obama has helped focus national attention on childhood obesity with the “Let’s Move” initiative, an action plan for helping children eat better and exercise more. After recognizing the link between diet, exercise and health, more families have been making changes in their lifestyle. But that’s just the beginning. Increased fruit and vegetable consumption and better nutrition are also on the to-do list. Soyfoods can be part of a healthful diet, because they add protein without adding cholesterol. Snacks are a great place to start….
- 5 cups sliced, peeled cooking apples, pears, peaches or apricots, or frozen
- unsweetened peach slices
- 2-4 tablespoons granulated sugar
- ½ cup regular rolled oats
- ½ cup packed brown sugar
- 1/3 cup soy flour
- ¼ teaspoon ground nutmeg, ginger or cinnamon
- ¼ cup butter or margarine
- ¼ cup chopped, hulled, unsalted soynuts
- Vanilla soy ice cream (optional)
- For filling, thaw fruit, if frozen. Do not drain. Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
- For topping, in a medium bowl combine the oats, brown sugar, flour and nutmeg, ginger or cinnamon. Cut in butter or margarine until mixture resembles coarse crumbs. Stir in the soynuts. Sprinkle topping over filling
- Bake crisp in a 375 degree oven for 30-35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with soy ice cream. Makes 6 servings.
- Tip: Try including soy flour as a topping ingredeint along with rolled oats, brown sugar and butter or margarine. Hulled soynuts and textured soy protein are an idea way to add crunch.
Linda Funk says: Today we have a guest blogger – Maria from Soy Spacasso. Please welcome her!
It is a well know fact that the internal partaking of the soybean in its many forms, tasty or not, has been deemed Good in the body. Soy has been linked to reducing the risk of cancer, heart disease, osteoporosis, diabetes and other chronic diseases. It is also high in protein, calcium and other minerals such as zinc, magnesium, iron and selenium.
But did you know that there is an exciting and delicious world of Soy products that are GREAT on your body and your sense of smell?
People are experiencing the qualities of soy on their skin. Soy products for the skin have antioxidant properties, provide moisturization, are a barrier protector and have long lasting and natural healing benefits.
SOY SPACASSO invites you to log onto the SOY SPACASSO (formerly Lordsflag Crew Essentials) website at: www.spacasso.com to experience for yourself the wonderful world of SOY SPACASSO “The Sophisticated Spa Skincare and Candle” for both men and women.
We promise to rejuvenated your body, mind and spirit…………….naturally! Check out Soy Spacasso for products and other great tips!