The Soyfoods Council

Stuffed Bell Peppers in the Instant Pot

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Stuffed Bell Peppers in the Instant Pot
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Ingredients
  1. 4 medium bell peppers
  2. 1/4 pound ground beef, turkey, chicken or pork
  3. 1 cup TVP, rehydrated, divided
  4. 1 small onion, finely chopped, divided
  5. 2 cupped cooked brown rice, divided
  6. 1 tablespoon oregano, divided
  7. 2 teaspoons salt. divided
  8. 1 teaspoon black pepper. divided
  9. 2 garlic cloves, minced. divided
  10. 3 tablespoons bread crumbs, divided
  11. 1 – 14oz. can diced tomatoes, drained and divided (save tomato liquid)
  12. 1/2 cup water
Instructions
  1. 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.
  2. 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.
  3. Take peppers out. Pour tomatoes and liquid into a bowl to serve with peppers.
  4. Optional: Place the peppers in the broiler or air fryer for just a few minutes to brown the top.
Notes
  1. 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.
  2. Hint: Make the stuffed peppers ahead, refrigerate covered, cook in Instant Pot when needed.
The Soyfoods Council https://thesoyfoodscouncil.com/

Tempeh and Edamame Pizza

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Tempeh and Edamame Pizza
Yields 3
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Dough
  1. 1 ¾ cups whole wheat or white flour
  2. ¼ cup soy flour
  3. 1 tablespoon active dry yeast
  4. ¾ teaspoon sea salt
  5. 1 cup warm water
  6. 1 tablespoon soybean oil
  7. 1 teaspoon honey
  8. 1-8 ounce package Tempeh, cut into small cubes
  9. 6 tablespoons soy sauce
  10. 2 clove garlic, minced
  11. 2 teaspoons minced ginger
  12. 3 Bay leaves
  13. 2 tablespoons soybean oil
Pizza Sauce
  1. 1 cup shelled edamame
  2. 1 cup sliced mushrooms
  3. ½ green pepper, seeded, sliced into strips
  4. ½ cup green olives
  5. 1 cup each, shredded Mozzarella and Provolone cheese
Instructions
  1. In a large mixing bowl, add flours, yeast, and salt, mix well.
  2. Add water, oil and honey, mix until combined. Cover bowl with moist cloth, place in warm spot for 10 minutes to rise.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in preheated 425 F. oven for 15 to 20 minutes or until crust is browned. Cut into 6-8 pieces. Serve immediately.
The Soyfoods Council https://thesoyfoodscouncil.com/

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/

Pumpkin Tofu Fruit Dip

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Pumpkin Tofu Fruit Dip
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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.
Adapted from Lori Walker Nutrition
Adapted from Lori Walker Nutrition
The Soyfoods Council https://thesoyfoodscouncil.com/

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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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