Archives for May 2013
Ahoy soy friends!
Crab cakes have been on the menu! We had a fun day testing our two versions of soy crab cakes! We didn’t go home hungry, that’s for sure.
Our first one was a sweet potato curry crab cake. Our base was sweet potatoes, red pepper, crab, ground TVP (in place of bread crumbs) and a homemade curry sauce that was made using silken tofu. We topped it with a crunchy, oven-baked kale chip….
Age-related macular degeneration (AMD) is the leading cause of blindness in western countries. This condition, which usually affects older adults, causes damage to the retina resulting in a loss of vision in the center of the visual field (the macula). Macular degeneration makes it difficult (or sometimes impossible) to read, and also to recognize faces, although enough peripheral vision remains to allow other activities of daily life….
Week one has consisted of appetizer development. We started off with a basic pasta salad. From there we created 3 additional and very unique pasta salads. Featuring a greek style salad with olives, marinated tofu, tomatoes and feta cheese dressed with a balsamic vinaigrette. Another vinaigrette based pasta salad was Italian inspired consisting of edamame, arugula, sun dried tomatoes and herbs. Our last salad was a fresh mango and kale pasta salad with a creamy dressing and sweet craisins.
Dips were our next endeavor of the week. We successfully tackled the traditional 7-layer dip featuring many unique applications and forms of soy. We started off with a rockin’ refried bean layer using a combination of soy and pinto beans. The ratio of soy to pinto was 1:3, creating a creamy bean layer that enhanced the nutty sweet flavor of soybeans….