The Soyfoods Council and Healthy Aperture partnered on a #SoyInspired for Thanksgiving campaign and foodie bloggers created some gorgeous holiday recipes! Check them out below. And be sure to enter our #SoyInspired giveaway on Facebook – there’s just one day left to enter to win a $200 gift card from Williams Sonoma!…
- 1 cup plain soymilk
- 1 tablespoon white vinegar
- 1⁄2 cup soft silken tofu
- 1⁄2 cup plain greek yogurt
- 1 packet Ranch dressing mix (3 tablespoons)
- In a small mixing bowl, combine soymilk and vinegar. Allow to rest for 15 minutes. (This will make soy buttermilk).
- In a food processor, add soymilk/vinegar mixture. Add remaining ingredients; purée until
- Refrigerate for at least 30 minutes. Serve with vegetables, wings or over salad.
- Store in air-tight container in refrigerator for up to 1 week.
- Yield: 1 3/4 cups
- Serving Size: 2 tablespoons
- Nutrition Facts: Calories: 15, Calories from fat: 5, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 25mg, Carbohydrates: 2g, Dietary Fiber: 0g, Sugar: 1g, Protein: 2g
- 2 tablespoons olive oil
- 1 cup diced onion
- ¼ cup diced green pepper
- ¼ cup diced celery
- 1 cup diced smoked ham
- 2 cloves garlic, minced
- 2 (15-oz.) cans black soybeans, not drained
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground cumin
- 2 pinches dried oregano
- 3 cups low-sodium beef broth
- 1 teaspoon salt
- In large saucepan over medium high heat, heat oil. Add ham, onion, green pepper and celery and cook, stirring frequently, until vegetables are almost tender, about 3 to 5 minutes. Add garlic and cook another minute.
- Add all remaining ingredients. Heat to boiling, then reduce to a simmer and cook 45 minutes. (If soup gets too thick, add more water or broth as needed.)
Research suggests that children who go to school with a good breakfast in their tummies are more alert and focused. The dilemma is figuring out how to provide a quick breakfast with healthy protein with will, make your child feel full longer.
The solution: quick-cooking and Textured Vegetable Protein (TVP; also known as TSP or Textured Soy Protein). Follow the directions on the oatmeal package (just two minutes in the microwave!), add ¼ cup TVP (or TSP) per serving. Let the kids add fresh berries, dried fruit, nuts or seeds and then add a splash of dairy or vanilla soymilk. You and your children can enjoy a hot, healthy, protein-packed breakfast in minutes!
One serving of oatmeal has 5 or 6 grams of protein and ¼ cup TVP or TSP has a whopping 11 grams of soy protein with no cholesterol! Soy protein is also hearty healthy.
The color and texture of TVP and rolled are so similar no one will ever know you boosted the nutrition in this easy bowl of breakfast. Try it tomorrow!
In honor of Mother’s Day we invited mother, chef, and author Tess Challis to share how she incorporates soyfoods into her family’s health diet. Enjoy!
Kids Really Do Love Tofu!
By Tess Challis
I am soy excited to share some kid-friendly ideas with you today! Like many of you, I’m a mom who is constantly trying to find new ways to get her family to eat healthy foods. I’ve personally found soy to be a lifesaver on many occasions. Luckily, my 11-year-old daughter has always loved soy—especially the tofu dishes I make for her….
- 1 cup spelt flour
- 1 teaspoon dried tomato powder
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon dry chives
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup lightly pressed crumbled tofu (use soft or firm)
- 1/3 cup almond or soy milk
- 1/4 cup lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 cup water
- 1/2 cup finely chopped oyster mushrooms
- 1/2 cup finely chopped onion
- 2 cups tightly packed greens, (arugula, spinach or baby kales works great)
- Vegetable oil spray
- Whisk dry ingredients together in a large bowl.
- Add tofu, almond milk, lemon juice and oil to a blender; blend for about 30 seconds. Pour into the bowl of dry ingredients. Add water to the blender and pulse for about 15 seconds (this step helps gets all of the yummy tofu mix out of the blender). Pour into the bowl.
- Whisk dry and wet ingredients. Fold in mushroom, onions, and greens.
- Heat a cast iron skillet, sprayed lightly with oil, on medium-high. Reduce heat and add 1/2 cup of batter per pancake. Cook on both sides for about 3 minutes (after flipping press down on the cooked side of the pancake with a spatula to flatten out the pancake).
- 1 cup cashews
- 2 tablespoons tamari sauce
- 1 tablespoon lime juice
- 1 to 2 garlic cloves
- 1/4 to 1/2 cup water
- Add cashews, tamari sauce, lemon juice, and garlic to the blender. Use about 1/4 cup of water and blend. Add more water as necessary. You want a thick but easy-to-pour consistency.
- To Serve drizzle cashew sauce over cooked pancakes. Garnish with chives