The combination of the crunchy coconut crust, creamy lime filling, and sweet fresh mango will bring the taste of …
Blanching is used to describe the food process wherein a food (veggie or fruit) is plunged into boiling water, removed after a timed interval, and then plunged into iced water to halt the cooking process.
- 2 large white sweet potatoes, cut into wedges
- 1 bottle of beer (IPA)
- 1 teaspoon red miso
- 2 tablespoon avocado oil
- 1/2 teaspoon hot curry powder
- 1/2 teaspoon cumin
- 3/4 teaspoon cinnamon
- Sea salt, to taste
- Wash and cut sweet potatoes. Place in a shallow baking dish.
- Mix beer and miso and pour over the sweet potato wedges. Soak for at least one hour.
- Pre-heat oven at 450 for 15 minutes.
- Transfer sweet potato wedges into a large mixing bowl (do not keep the beer-miso mixture). Coat the sweet potato wedges with the avocado oil, curry, cumin and cinnamon.
- Place sweet potato wedges in one layer on a baking sheet, lined with foil.
- Bake for 45 minutes.
- Salt to taste.
- Yield: Serves 4
We are delighted to once again partner with the Healthy Aperture Network to share soy-filled fall recipes with you!
Here’s all you need for a #SoyInspired holiday meal!
Dr. Mark Messina on soy foods and breast cancer prevention on KICD 1240 AM:
- Wood chips for smoking
- 3 heirloom tomatoes (cored & quartered)
- Smoking Directions
- 1 garlic clove, minced
- ¼ cup Mori-Nu Silken Tofu, soft
- 2 Tablespoons red wine vinegar
- ¼ cup soybean oil
- Salt & pepper to taste
- 1-2 Tablespoons soybean oil
- 1 cup wáter packed firm tofu, drained, cut into bite-sized pieces
- 1 cup white cheddar cheese, shredded into long pieces
- 1 cup prosciutto, sliced paper thin
- 2 ears sweet corn, corn kernels removed from cob
- 1 cucumber, peeled, cut into bite-sized pieces
- 8 cups arugula, or favorite greens
- 2 tablespoons balsamic vinegar
- 2 tablespoons white sugar
- 1 teaspoon smoked paprika
- Start with 2 disposable aluminum medium size pans. Make small slashes in the bottom of one of the pans (about 10-15 slashes). The pan with no slashes, add wood chips. Place pan with wood chips over burner on range or on barbeque grill. Turn up heat. Once smoking, place all tomatoes in the pan with slashes over smoking chips. Smoke tomatoes for 20 minutes. Remove and set aside to cool.
- In a blender, add the first four ingredients. Puree until smooth. Slowly drizzle in olive oil, salt and pepper to taste. Keep refrigerated until serving.
- In a small fry pan, over medium high heat, add soybean oil; heat. Add tofu cubes. Let lightly brown on each side, until each cube is nicely browned. Set aside to top salad. In a large bowl, toss arugula in reserved tofu dressing. Divide between 4 salad plates. Top each plate with smoked tomatoes, cheese, prosciutto, corn and cucumber. Top with browned tofu cubes. Garnish plate with balsamic glaze and smoked paprika.
- In a small sauce pan over ow heat, add balsamic vinegar and sugar. Stir, reduce until thick to create homemade balsamic glaze.
- Yield: 4 servings
Mori-nu Silken Tofu Declared a Winner at State Fair Soy Salad Dressing Competition
-Good Health and Great Flavor Celebrated by All-
August 18, 2015 – West Des Moines, IA – Fried food was not the only fan favorite at the 2015 Iowa State Fair. Hundreds of people stopped to sample original Mori-nu Silken Tofu-based salad dressings presented by four professional chefs as part of The Soyfoods Council and Iowa Restaurant Association’s 3nd Annual Soy Salad Dressing Competition. The Professional Chef’s Competition took place Monday, August 17 at the Agriculture Building. Some of the area’s top chefs were invited to showcase their artistry in this delicious and healthy competition.
Top Chefs Wow the Crowd
The competitors included:
- Sous Chef Jared Harlan of Table 128 Bistor + Bar, Clive
- Chef Pam Oldes of On The Green, Oskaloosa
- Chef Alex Strauss of Hy-Vee Market Café, West Des Moines
- Chef Scott Stroud of Jethro’s BBQ, West Des Moines
Pam Oldes, Scott Stroud, Alex Strauss, and Jared Harlan
The Chefs were challenged to make salad dressing recipes which were consumer friendly, used Mori-nu Soft Silken Tofu as the base of the dressing, and were delicious enough to put on their own menu. Each chef demonstrated the process of making the dressing, and then served four judges as well as a crowd of fair-goers.
Contest judges included Tom and Susanne Oswald of the Iowa Soybean Association, Angela Ten Clay of Wellmark Blue Cross Blue Shield and the Blue Zones, and certified culinary instructor Robert Anderson of the Iowa Culinary Institute.
Chef Scott Stroud won first place with a bold Smoked Tomato and Tofu Vinaigrette dressing over a Farmer’s Market salad. He received a $250 prize. Chef Strauss received second place for his Silken Green Goddess dressing and Chef Oldes received third place with her refreshing Creamy Apple Vinaigrette dressing. Chef Harlan was Honorable Mention with an Asian-inspired Almond and Sesame Vinaigrette. All participants received cash prizes.
The Iowa Restaurant Association is an advocacy organization supporting Iowa’s industry with educational and promotional programs across the state.
The Soyfoods Council
The Soyfoods Council is an affiliate of the Iowa Soybean Association. The mission of The Soyfoods Council is to serve as a catalyst, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond.