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Simple Silky Chocolate Pudding

February 14, 2019 By JL Fields

Simple Silky Chocolate Pudding

1 16-ounce container silken firm tofu
1 cup confectioner’s sugar
1 cup cocoa powder
1 teaspoon vanilla
1 tablespoon corn syrup
6 individual, prepared graham crust pie shells
Fresh berries for garnish

1. Combine tofu, confectioner’s sugar, cocoa, vanilla and corn syrup in a blender. Blend until smooth, then chill for 30 minutes.
2. Spoon into individual small dessert bowls and chill in the refrigerator until ready to serve.
3. Top with fresh fruit just before serving.

Filed Under: Desserts, Featured, Recipes, Soyfood Recipes, Ideas, and More!

Soy Inspired Valentine’s Day Desserts!

February 12, 2019 By JL Fields

Nothing says I love you like a soy-inspired, heart-healthy dessert! Here are two, perfect for Valentine’s Day: Simple Silky Chocolate Pudding and  Chocolate Cherry Pecan Rice Pudding.

Filed Under: Desserts, Featured, Recipes

Chocolate Cherry Pecan Rice Pudding

February 12, 2019 By JL Fields

Chocolate Cherry Pecan Rice Pudding

2 tablespoons vegan butter (optional)

1 cup Arborio rice

3 1/2 cups sweetened soy milk

1/2 cup dried, sweetened cherries

1 teaspoon vanilla extract

To serve:

1/4 cup chocolate chips

1/4 cup chopped pecans

In an uncovered pressure cooker or multicooker, heat the vegan butter on low heat. Add the rice and stir to cover. Stir in the soymilk and dried cherries.  Cover and cook on high pressure for 7 minutes. Use a quick release after 10 minutes.

Remove the cover and stir in the extracts. Spoon into a pudding bowl and garnish with chocolate chips and chopped pecans and serve warm.

Optional cold variation: Stir in the extract, chocolate chips, and pecans and transfer to a bowl with an airtight lid and refrigerate to serve cold (at least 4 hours, ideally overnight.

Yield: 6 servings

This is a modified version of the Fruit and Nut Rice pudding in the cookbook Vegan Pressure Cooking by JL Fields

Filed Under: Desserts, Recipes, Soyfood Recipes, Ideas, and More!, Vegan

Stuffed Bell Peppers in the Instant Pot

February 12, 2019 By JL Fields

Stuffed Bell Peppers in the Instant Pot

4 medium bell peppers

1/4 pound ground beef, turkey, chicken or pork

1 cup TVP, rehydrated, divided

1 small onion, finely chopped, divided

2 cupped cooked brown rice, divided

1 tablespoon oregano, divided

2 teaspoons salt. divided

1 teaspoon black pepper. divided

2 garlic cloves, minced. divided

3 tablespoons bread crumbs, divided

1 – 14oz. can diced tomatoes, drained and divided (save tomato liquid)

1/2 cup water

Wash the peppers, cut off tops and remove membranes and seeds. In 1 medium bowl combine ground meat, half of the following ingredients-TVP, onion, rice, oregano, salt, pepper, garlic bread crumb and ¼ of drained tomatoes; mix together. In another medium bowl combine remaining TVP, rice, oregano, salt, pepper, garlic and bread crumb and ¼ of drained tomatoes; mix together. Fill 2 peppers with meat mixture, fill 2 peppers with TVP mixture.

Add remaining tomatoes with liquid and water to the bottom of an Instant Pot (or other multicooker or pressure cooker). Insert steam rack; place peppers on it. Lock the lid. Turn steam release to Sealing. Press the Manual button and toggle to 8 minutes. When done cooking, let pressure release naturally (about 5 minutes). Remove the lid.

Take peppers out. Pour tomatoes and liquid into a bowl to serve with peppers.

Optional: Place the peppers in the broiler or air fryer for just a few minutes to brown the top.

Hint: To keep track of which peppers have meat in them, use 2 different colors of peppers: i.e. green peppers have TVP in them, yellow peppers have meat and TVP in them.

Hint: Make the stuffed peppers ahead, refrigerate covered, cook in Instant Pot when needed.

Filed Under: Entrees, Recipes, Soyfood Recipes, Ideas, and More!

Tempeh and Edamame Pizza

February 4, 2019 By JL Fields

Tempeh and Edamame Pizza

Recipe by Chef Tom Fello, Tommy’s Restaurant (Cleveland Heights, OH)

Dough:

1 ¾ cups whole wheat or white flour

¼ cup soy flour

1 tablespoon active dry yeast

¾ teaspoon sea salt

1 cup warm water

1 tablespoon soybean oil

1 teaspoon honey

 

1-8 ounce package Tempeh, cut into small cubes  

6 tablespoons soy sauce

2 clove garlic, minced

2 teaspoons minced ginger

3 Bay leaves

2 tablespoons soybean oil

 

Pizza Sauce

1 cup shelled edamame

1 cup sliced mushrooms

½ green pepper, seeded, sliced into strips

½ cup green olives

1 cup each, shredded Mozzarella and Provolone cheese

 

In a large mixing bowl, add flours, yeast, and salt, mix well.  Add water, oil and honey, mix until combined. Cover bowl with moist cloth, place in warm spot for 10 minutes to rise. In a small mixing bowl add soy sauce, garlic, ginger, and bay leaves, stir to blend. Add tempeh, mix. Let marinate for 1 hour.  Drain.  In a small fry pan, over medium heat, add oil, heat. Add tempeh, stir fry until crispy.  Place on paper town to absorb any excess oil; set aside. Press dough out onto a 14-inch pizza pan or cookie sheet.  Spoon favorite pizza sauce onto dough. Sprinkle fried tempeh cubes, edamame. mushrooms, green pepper and olives onto pizza.  Sprinkle shredded Mozzarella and provolone cheese over the pizza. Bake in preheated 425 F. oven for 15 to 20 minutes or until crust is browned. Cut into 6-8 pieces. Serve immediately.

Yield: 3 to 4 servings

Filed Under: Entrees, Recipes, Soyfood Recipes, Ideas, and More!

Maple Pumpkin Cheesecake Tart

October 30, 2018 By admin

Maple Pumpkin Cheesecake Tart
2016-05-23 16:28:24
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Crust Ingredients
  1. 2 cups graham crumbs
  2. ½ cup soy nuts – roasted / salted
  3. ½ cup butter
  4. ¾ teaspoon salt
  5. ¼ cup sugar
Filling Ingredients
  1. 8 ounces cream cheese
  2. 2 Tablespoons maple syrup
  3. 2 teaspoons vanilla
  4. 1 cup sugar
  5. 1 cup canned pumpkin
  6. ⅛ teaspoon ground clove
  7. 1 teaspoon Saigon cinnamon, ground
  8. Dash of cardamom, ground
  9. ½ teaspoon freshly ground nutmeg
  10. 4 medium eggs
  11. ¼ teaspoon salt
Topping Ingredients
  1. 1 cup whipping cream mixed with 2 tablespoons maple syrup for topping
  2. 16 ounces silken tofu
Instructions
  1. Preheat oven to 325 degrees.
  2. To prepare crust, mix graham crackers, soy nuts, and butter in a food processor until it resembles moist crumbs.
  3. Press into small tart pans or larger tart pans.
  4. Reverse ½ cup of crumb mixture to sprinkle on top of cheesecake.
  5. Bake in over for 4 minutes.
  6. Remove and cool.
  7. Use the food processor to mix the cream cheese and the next 11 ingredients.
  8. When adding the eggs add them one at a time.
  9. Process until blended.
  10. Pour into the crumb lined pans.
  11. Bake 30 – 35 minutes for small pans or 50 to 55 minutes for large pans or until center is almost set.
  12. Cool before removing bottom of the pan.
  13. Refrigerate for 4 hours.
The Soyfoods Council http://thesoyfoodscouncil.com/

Filed Under: Desserts, Featured, Recipes

Pumpkin Tofu Fruit Dip

October 29, 2018 By admin

Pumpkin Tofu Fruit Dip
2015-09-22 15:08:27
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Ingredients
  1. 1/2 cup silken tofu
  2. 1/2 cup 100 pumpkin puree
  3. 1/4 cup fat free greek yogurt
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon nutmeg
  6. 1/2 teaspoon allspice
  7. 1 tablespoon honey
  8. 2 tablespoons warm water
  9. 1 sliced apple
  10. 1 sliced pear
  11. 1 tablespoon sliced almonds
Instructions
  1. Blend first 8 ingredients together in a blender and pour into a bowl.
  2. Sprinkle almonds on top of dip.
  3. Enjoy with sliced apples and pears.
By Lori Walker Zanini
Adapted from Lori Walker Nutrition
Adapted from Lori Walker Nutrition
The Soyfoods Council http://thesoyfoodscouncil.com/

Filed Under: Appetizers & Snacks, Featured, How to Tofu - Recap, Recipes, Soyfood Recipes, Ideas, and More!

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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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