The Soyfoods Council

Gluten-Free Refrigerator Cookies

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Gluten-Free Refrigerator Cookies
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Ingredients
  1. 1/3 cup sugar
  2. 3 tablespoons soy oil
  3. ½ teaspoon lemon or almond extract
  4. 1 cup soy flour
  5. 2 teaspoons baking powder
  6. ¼ teaspoon salt
  7. ¼ cup water
Instructions
  1. In large mixing bowl, stir together sugar, oil and extract. Sift soy flour, baking powder and salt into the oil mixture. Add water and knead to form a dough. Form dough into a log about 6 inches long, wrap in plastic wrap & refrigerate for at least 2 hours.
  2. Preheat oven to 325°F. Unwrap log. Cut dough into 1/4-inch thick slices and bake on greased baking sheet for 15 minutes. Cool on rack.
  3. If desired, frost with Lemon Glaze made from 1 cup sifted powdered sugar mixed with 1 to 2 tablespoons lemon juice.
Notes
  1. Gluten-free
The Soyfoods Council http://thesoyfoodscouncil.com/

Vegan Frozen Lemon Cheesecake with Raspberry Sauce

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Vegan Frozen Lemon Cheesecake with Raspberry Sauce
Serves 12
Cathe Olson’s dessert entry features a tasty cheesecake flavored ice cream that gets served in a graham cracker crust and topped with pureed raspberries. You will need an ice cream maker to prepare this treat.
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Ingredients
  1. 1 large lemon
  2. 1 package (12 ounces) firm silken tofu
  3. 1 package (8 ounces) soy cream cheese
  4. ½ cup soymilk
  5. 2/3 cup agave nectar
  6. 2 teaspoons vanilla extract
Graham Cracker Crust
  1. 1 ½ cup graham cracker crumbs (10 crackers)
  2. 3 tablespoons agave nectar or maple syrup
  3. 3 tablespoons soy oil
Raspberry Sauce
  1. 2 cups raspberries or 1 bag (10 or 12 ounces) frozen unsweetened raspberries, thawed
  2. 3 tablespoons agave nectar
Instructions
  1. Prepare Lemon Cheesecake Ice Cream. Zest and juice lemon into food processor bowl along with remaining Ice Cream ingredients. Process until smooth. Chill thoroughly, ideally 2 hours. Freeze in ice cream maker according to manufacturer’s directions until firm.
  2. Meanwhile, prepare Graham Cracker Crust. In medium bowl or food processor mix crackers, sweetener and oil until blended. Press onto bottom and up sides of 9-inch pie plate or springform pan. Freeze for 15 minutes to chill completely.
  3. Pour Lemon Cheesecake Ice Cream into chilled crust. Cover tightly with parchment paper, plastic wrap or foil. Freeze at least 3 hours.
  4. Prepare Raspberry Sauce by blending raspberries and sweetener in blender or food processor. Strain, if desired.
  5. To serve, let Cheesecake stand at room temperature for 15 minutes. Cut wedges and top with Raspberry Sauce.
The Soyfoods Council http://thesoyfoodscouncil.com/

Almost Vegan Cinnamon Chocolate Chip Cookies

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Almost Vegan Cinnamon Chocolate Chip Cookies
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Ingredients
  1. ½ cup soy flour (35% protein)
  2. ½ cup all-purpose flour
  3. ¼ cup powdered sugar
  4. ½ teaspoon baking powder
  5. Pinch salt
  6. 1 cup semi sweet chocolate chips, divided
  7. ¼ cup soy oil
  8. 3 tablespoons water
  9. 1 teaspoon vanilla extract
  10. 1teaspoon sugar
  11. ¼ teaspoon cinnamon
Instructions
  1. Preheat oven to 350°F/
  2. Sift soy flour, all-purpose flour, powdered sugar, baking powder and salt into medium mixing bowl. Stir in ½ cup of the chocolate chips. Melt the second ½ cup of chocolate chips in microwave or in bowl over hot water. Stir in oil, water and vanilla. Stir melted chocolate mixture into flour mixture until well blended. Using a 1-ounce cookie scoop, or by rounded teaspoonsful, drop cookies onto parchment or silicone lined baking sheet. Using back of a fork, press down twice to create a criss cross pattern.
  3. In small bowl stir sugar and cinnamon together. Sprinkle a pinch over each cookie. Bake 10 minutes. Remove from baking sheet. Let cook 2minutes, then transfer to a rack to cool completely.
  4. This recipe has 0% cholesterol
  5. It is almost vegan. The chocolate does have a small amount of milk product in it.
Notes
  1. Notes: You can blend the soy oil with olive oil depending how much of a background olive oil flavor you like.
Yield
  1. Makes 12 cookies
The Soyfoods Council http://thesoyfoodscouncil.com/

Tiramisu Shots

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Tiramisu Shots
Serves 5
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Ingredients
  1. 1/2 cup chocolate coated espresso beans
  2. 1 (12-ounce) package firm silken tofu
  3. 1/4 cup strong brewed espresso
  4. 1/4 cup sugar
  5. 1/8 teaspoon salt
  6. 1/2 Tablespoon lemon juice
  7. 10 ¼-½ inch thick disks of vanilla sponge cake (the disks should be roughly the size of the inside of 6-ounce tall juice or parfait glasses)
  8. Espresso or Kahlua (optional)
  9. Cocoa powder to garnish
  10. Chocolate coated espresso beans to garnish
Instructions
  1. In food processor, grind chocolate coated espresso beans until finely ground. Add tofu, espresso, sugar, lemon juice and salt. Blend until smooth and reserve. Place a sponge cake circle in the bottom of each glass. Drizzle cake with a few drops of espresso or Kahlua. Spoon several tablespoons of coffee- tofu mixture over cake. Place another sponge cake circle on top of the coffee tofu mixture. Spoon remaining coffee- tofu mixture into shot, to reach almost to the top of the shot
  2. containers. Chill for at least 30 minutes. To serve, sprinkle tops of the shots with cocoa powder and top with a chocolate coated espresso bean.
To serve
  1. Sprinkle tops of the shots with cocoa powder and top with a chocolate coated espresso bean. Delish!
The Soyfoods Council http://thesoyfoodscouncil.com/

Tofu Pumpkin Pie

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Tofu Pumpkin Pie
Yields 8
Serving soyfoods at Thanksgiving makes it easy to provide new holiday specialties and better-for-you versions of old favorites. Soy is a versatile plant-based protein, cholesterol-free and easy to incorporate into recipes. Not only do soyfoods enhance your meal with flavorful recipes, they are low in saturated fat, high in polyunsaturated fat and provide essential omega-3 fatty acids. Soyfoods are ideal for everything from dips to dressings and desserts. One serving of soyfoods—including ingredients like soymilk, tofu, soynuts and edamame—offers 7 to 15 grams of high-quality protein.
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Ingredients
  1. 12 ounce box extra firm silken tofu
  2. 15 ounce can pumpkin
  3. 2 tablespoons soybean (vegetable) oil
  4. 2 tablespoons dark molasses
  5. 3/4 cup granulated sugar
  6. 1 teaspoon ground cinnamon
  7. 1/2 teaspoon ground ginger
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon vanilla
  10. 1/4 teaspoon ground nutmeg
  11. Dash ground cloves
  12. 9-inch unbaked piecrust
  13. Non-dairy whipped topping
Instructions
  1. Preheat oven to 350 degrees.
  2. In a blender or food processor, blend tofu, pumpkin, oil, and molasses until smooth. Place in a large bowl.
  3. Stir in sugar, cinnamon, ginger, salt, vanilla, nutmeg, and cloves until blended.
  4. Pour into unbaked crust. Bake in a 350° oven 50 to 60 minutes or until filling is puffed around the edges. Chill 2 to 3 hours.
  5. Serve topped with whipped topping. Refrigerate leftovers.
The Soyfoods Council http://thesoyfoodscouncil.com/

Cocoa Cupcakes

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Cocoa Cupcakes
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Ingredients
  1. 1 package extra firm silken tofu, drained
  2. 1/2 cup light vanilla soy milk
  3. 1 egg
  4. 1 teaspoon vanilla extract
  5. 1/4 cup all-pupose flour
  6. 1 1/4 cup whole wheat pastry flour
  7. 1 teaspoon baking soda
  8. 1 teaspoon baking powder
  9. 1 teaspoon Kosher salt
  10. 3/4 cup cocoa powder
  11. 1 cup sugar
  12. 3/4 cup semi-sweet or dark chocolate chips (recommend mini chips for mini cupcakes)
Instructions
  1. Preheat oven to 350 degrees. Spray muffin pan with nonstick spray or line with muffin papers.
  2. In a large mixing bowl, whisk together flours, baking soda, baking powder, salt, cocoa powder and sugar.
  3. In a blender, add tofu and soy milk and puree until very smooth. Add vanilla and egg and pulse until just incorporated, about 3-4 pulses.
  4. Stir wet ingredients into dry ingredients until blended. Fold in chocolate chips.
  5. Spoon batter into muffin tins, only filling up cups to 75% of full capacity.
  6. Bake mini cupcakes for 12 minutes and regular cupcakes for 17 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  7. Cool in pan for 3-4 minutes then remove and finish cooling on wire rack. Can serve warm or room temperature.
Notes
  1. Make 48 mini cupcakes or 18 regular cupcakes.
  2. Nutrition Facts per mini cupcake: 48 calories, 0.8 g fat, 4.4 mg cholesterol, 89 mg sodium, 8.6 g carbs, 0.8 g fiber, 4.8 g sugar, 1.5 g protein
The Soyfoods Council http://thesoyfoodscouncil.com/
*Recipe created by Jenna Braddock at Fresh Food Perspectives

ABOUT

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. To mainstream soyfoods: to build the category of soyfoods products by making action-prompting connections between edible soybean growers and food producers, foods distributors, chefs, retailers and eventually consumers.

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The Soyfoods Council is your resource for information about soyfoods including how easy and delicious they are to prepare and consume.