St. Louis, MO, September 24, 2013—Soyfoods made a big impression on attendees at the 2013 U.S. Soy Global Trade Exchange in Davenport, IA. As part of the trade show attractions, conference-goers from over 40 countries sampled a wide range of soyfoods-based specialties freshly prepared by cookbook author JL Fields. Held September 16 through 18 at Quad Cities, Davenport, the soyfoods tasting drew an enthusiastic audience at the 2013 U.S. Soy Global Trade Exchange sponsored by the U.S. Soybean Export Council (USSEC) and Midwest Shippers Association.
JL Fields sampled the various ways that soyfoods can be featured in delicious recipes. The proof was in the eating, as trade show attendees lined up for Soy Curl Salad, Edamame Hummus, Creamy Kale Miso Soup and Tempeh Bacon. Soyfoods—traditionally appreciated for their flavor, texture and nutrition—captured the attention of international industry professionals with these creative recipes. JL Fields combined classic soyfoods with popular contemporary flavors and ingredients in the food samples she offered to the more than 200 international soy trade teams who traveled to the U.S. to attend the U.S. Global Soy Trade Exchange.
It’s easy to see why the soyfood samples created a buzz. The recipe for Soy Curl Salad is simplicity itself, featuring Soy Curls that are made from whole soybeans and can be used like shredded chicken in recipes. Other ingredients are vegan mayonnaise, grapes and pecans or walnuts. Edamame Hummus is made in a food processor with shelled, cooked edamame, olive oil, lemon juice and garlic. The Breakfast Casserole calls for firm tofu, almond milk, and a selection of vegetables, including celery, carrots, green pepper and spinach. It’s seasoned with thyme, saffron, and sweet basil.
Creamy Kale Miso Soup is a blend of vegetable broth, tofu, miso and shredded kale, with garlic and onions. Tempeh Bacon gets its robust flavor from maple syrup, cayenne pepper and liquid smoke.
For additional information about USSEC, visit the website at www.ussec.org.
About JL Fields: A cook and foodie, lifestyle coach, educator and devoted culinary student, JL Fields has studied at the Natural Gourmet Institute, Organic Avenue, and completed the Intensive Study Program at The Christine Pirello School of Natural Cooking and Integrative Health Studies.
About the U.S. Soybean Export Council (USSEC): The U.S. Soybean Export Council connects soybean producers with opportunities to improve human nutrition, livestock production and aquaculture. USSEC accomplishes its mission with a science-based technical foundation and a global network of partnerships, including soybean growers, exporters, agribusiness and agricultural organizations, researchers and government agencies.