Recipe ideas from The Soyfoods Council make it easy to cater to health-conscious customers by offering better-for-you fare. Autumn menu suggestions for every day part can round out your menu with items such as Textured Soy Protein (TSP) Breakfast Gravy. Great with biscuits warm from the oven, the gravy features TSP and is flavored with sage, marjoram, thyme and brown sugar. Fall lunch suggestions include Gouda Soup made with chicken stock and soymilk. For casual dining menus, Buffalo Chicken Sloppy Joes with Blue Cheese Slaw call for a mixture of half chicken and half TSP.
In addition to the current interest in healthful fare, according to a 2011 Harris Interactive poll commissioned by the Vegetarian Resource Group, one-third of Americans report they’re eating vegetarian meals a significant amount of the time. As a versatile plant-based protein, soy offers a simple way to broaden your menu options for crossover customers who sometimes want meat and sometimes don’t. Recipes from The Soyfoods Council range from individual tamale pies made with TSP and edamame to Meatball Stew with a Soy Crust.
Incorporating soyfoods into your recipes also can improve the nutrition profile of everything from condiments to desserts, and lower the cholesterol content of meaty dishes such as chili and stews. It’s easy to adapt your favorite recipes for sandwich spreads and vegetable dips by using half sour cream and half silken tofu. The Soyfoods Council provides ideas for appetizers and bar food, too. Zucchini Dippers are breaded and baked, with TSP in the breading to add a punch of protein. Serve Zucchini Dippers with marinara sauce, chipotle mayonnaise, honey mustard or tofu ranch dressing.
Mark Messina, Ph.D., leading soy expert and executive director of the Soy Nutrition Institute notes, “Soyfoods provide ample amounts of protein and are low in saturated fat. There is also research indicating that soyfoods provide health benefits independent of their nutrient content. For example, there is evidence suggesting that soy may reduce risk of prostate cancer and is protective against breast cancer if consumed during childhood and/or adolescence.”
If your health-conscious customers are on the lookout for soyfoods on the menu, consider offering tempting seasonal dessert ideas such as Soy Pumpkin Custard Ice Cream or Mini Lemon Rosemary Pies made with silken tofu, fresh rosemary leaves, lemon gelatin and frozen mini fillo shells. For seasonal recipes and resource information about soyfoods and health, visit The Soyfoods Council website at www.thesoyfoodscouncil.com.
About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice market about the many benefits of soyfoods. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.
About the Role of Soyfoods in a Healthful Diet: Soyfoods have played an important role in Asian cuisines for centuries. In recent years they have become popular in Western countries because of their nutrition and health properties. Soyfoods are excellent sources of high-quality protein and provide a healthy mix of polyunsaturated fat. In addition, independent of their nutrient content, there is very intriguing evidence indicating soyfoods reduce risk of several chronic diseases including coronary heart disease, osteoporosis and certain forms of cancer. All individuals are well advised to eat a couple of servings of soyfoods every day.