With America’s fondness for cookies, National Cookie Day on December 4th hardly seems like enough time to celebrate one of our favorite seasonal treats. That’s why The Soyfoods Council offers a baker’s dozen cookie recipes—each with a nutrition boost from soyfoods—for this holiday season. When you add soyfoods such as tofu, soymilk, soy flour and soynuts to cookie recipes, you’re also adding flavor, texture and an improved nutrition profile. Soy provides all the essential amino acids, plus a protein quality comparable to animal protein. However, soyfoods are low in saturated fat, and contain no cholesterol. In fact, one serving of soyfoods offers from 7 to 15 grams of protein….
Looking for an easy, healthier alternative to every day recipes? This November, discover the ease and versatility of soyfoods. From soups to salads, sandwiches to desserts, nothing is off limits this National Vegan Month.
Soyfoods stand alone in flavor, texture and versatility, but they also appeal to health-conscious consumers. Soyfoods fit into nearly every section of any dish. Many of the choices are gluten-free, and all are cholesterol-free as soyfoods are low in saturated fat and contain no cholesterol. For customers with special dietary concerns, recipes can be adapted with convenient ingredients: protein, oil, starch, flour, vegetable; you name it. Soy is one of the most versatile foods out there….
(Des Moines, Iowa) October 3, 2013—Chef Dominic Iannarelli, Executive Chef for Splash Seafood Bar & Grill in Des Moines, won both the professional panel and people’s choice culinary awards at the Iowa Restaurant Association’s Dine Iowa Grand Tasting Gala. The competition was sponsored by the Iowa Beef Industry Council and the Soyfoods Council. All chefs featured a beef petite tender entrée and a soft tofu side dish. The chefs worked with Certified Angus Beef® courtesy of Sysco of Iowa.
Chef Eric McDowell of the Prairie Meadows Race Track and Casino placed second in the competition and Chef Zephaniah Leaton of Riverside Casino and Golf Resort placed third. All three chefs received cash prizes….
What: Soy Salad Dressing Professional Chef Contest
When: Monday, August 12, 2013
Where: Iowa State Fairgrounds
Who: Chef Scott Stroud, Orchestrate Management
Chef Kerri Rush, Fresh Café and Market
Chef Cori Albers, Hy-Vee, Ames
Celia Brevard & Lauren Grant, Iowa State University Culinary Students
Chef Cherry Madole, The Tangerine Food Company
Details: The Soyfoods Council and Dine Iowa are hosting their first annual Soy Salad Dressing Professional Chef Contest at the Iowa State Fair. Contestants will prepare a delicious soy salad dressing for a panel of four judges and an audience. Dressings will be judged based on taste, creativity and ease of preparation. This contest will be hosted to show consumers how easy it is to incorporate soy into delicious, easy, every day recipes.
August 1, 2013 – Ankeny, Iowa – The Soyfoods Council hosted its annual Soyfoods Tour last week. A group of seven consumer-focused writers, including food bloggers and dieticians, participated in a fun-filled itinerary of Iowa soy experiences.
The tour began with a visit to a recently formed tofu plant located in Des Moines and ended the first afternoon at the Meredith Gardens Better Homes and Garden test kitchen. Guests enjoyed the opportunity to relax, partake in a delicious spread of soy recipes, listen to and chat with Better Homes and Gardens’ senior deputy editor, Nancy Hopkins, and tour the spectacular kitchen….
National Breakfast Month in September is the ideal time to get in the habit of starting your day off right with better-for-you breakfast choices. It’s the most important meal of the day, but doesn’t have to be complicated. Whether you eat at home or reach for grab-and-go muffins to enjoy with milk or coffee, homemade muffins start your day with healthful ingredients and allow you to control portion sizes. Use standard muffin tins, or make bite-sized mini muffins. Many muffin recipes are so simple to make that children can help mix them. And when it comes to nutrition, you can pump up the protein content of muffins by replacing one-quarter of the baking flour with soy flour….
Some foods never go out of style—they just keep getting better and more popular. Sandwiches fit into that category. Ever since the 1700s when the Fourth Earl of Sandwich came up with his idea for a hand-held meal of meat between two slices of bread, we’ve been tweaking his invention. We add cheese, sauces, condiments and vegetables. And now, The Soyfoods Council shares creative sandwich combinations for National Sandwich Month in August….