The Soyfoods Council

Simple Silky Chocolate Pudding

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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.

Chocolate Cherry Pecan Rice Pudding

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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

Maple Pumpkin Cheesecake Tart

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Maple Pumpkin Cheesecake Tart
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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 https://thesoyfoodscouncil.com/

Tofu Fudge Drop cookies

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Tofu Fudge Drop cookies
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Ingredients
  1. ½ pound silken tofu
  2. ½ cup soybean oil
  3. 1½ cups sugar
  4. 1 tablespoon vanilla
  5. ½ cup cocoa powder
  6. 1 tablespoon soymilk
  7. 3 cups flour
  8. 1 teaspoon salt
  9. 1 teaspoon baking soda
Instructions
  1. Preheat oven to 350 degrees.
  2. Blend silken tofu and soybean oil in blender until smooth, then pour into medium mixing bowl.
  3. Add sugar, vanilla, cocoa powder, and soymilk to tofu mixture.
  4. In a separate bowl, mix together flour, salt and baking soda.
  5. Add dry ingredients to wet ingredients. Mix well. The dough should be fairly stiff.
  6. Roll into 1½ inch balls.
  7. Roll in sugar until coated.
  8. Place on cookie sheet 1½ inches apart.
  9. Bake for 12 to 13 minutes.
  10. Cool on a wire rack.
Notes
  1. Yield: 36 cookies
The Soyfoods Council https://thesoyfoodscouncil.com/

Toffee Bars

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Toffee Bars
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Ingredients
  1. 1 cup butter, softened
  2. 1 cup firmly packed brown sugar
  3. 1 egg yolk
  4. 1 teaspoon vanilla
  5. ¼ teaspoon salt
  6. 1 1/2 cups all purpose flour
  7. ½ cup soy flour
  8. 2 to 4 4-ounce milk chocolate bars (2 to 3 large bars) bars milk chocolate, melted
  9. ¾ cup chopped soy nuts
Instructions
  1. Preheat oven to 325°F.
  2. In large mixing bowl, cream butter until light.
  3. Add sugar, egg yolk, vanilla and salt and beat until well blended.
  4. Add all-purpose flour and soy flour and mix well.
  5. Spread evenly in a lightly greased 10-x15-x2-inch pan.
  6. Bake at 325 degrees for 12-15 minutes. (Watch carefully because cookies brown quickly.) Let cool for about 5 minutes.
  7. Spread with melted chocolate.
  8. Sprinkle with chopped nuts.
  9. Cool completely. Cut into bars.
Notes
  1. Makes about 4 dozen bars
The Soyfoods Council https://thesoyfoodscouncil.com/

Holiday Apricot Oatmeal Soy Cookies

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Holiday Apricot Oatmeal Soy Cookies
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Ingredients
  1. 1 cup butter
  2. 1 cup brown sugar
  3. ½ cup sugar
  4. 2 large eggs
  5. 1 cup flour
  6. ½ cup soy flour
  7. 1 teaspoon baking soda
  8. 1 teaspoon cinnamon
  9. 1 teaspoon almond extract
  10. ½ teaspoon salt
  11. 1 ½ cups oatmeal
  12. 1 ½ cups Texturized Soy Protein
  13. 1 cup chopped dried apricots
  14. ¾ cup dried cranberries
  15. ¾ cup coconut
  16. ¾ slivered almonds, toasted
Instructions
  1. Preheat oven to 350 F.
  2. In a large mixing bowl, beat butter and sugars until creamy.
  3. Add next 7 ingredients and mix until just blended.
  4. Stir in remaining ingredients until blended.
  5. Drop by rounded tablespoons, 2 inches apart on ungreased cookie sheet.
  6. Bake 14-15 minutes or until tops are golden brown.
  7. Cool cookies on wire racks.
Notes
  1. Yield: approx 4 ½ dozen cookies
The Soyfoods Council https://thesoyfoodscouncil.com/

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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