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Soy Inspired Valentine’s Day Desserts!

February 12, 2019 By admin

Nothing says I love you like a soy-inspired, heart-healthy dessert! Here are two, perfect for Valentine’s Day: Elizabeth’s Chocolate Pudding and Chocolate Cherry Pecan Rice Pudding.

Filed Under: Featured, Recipes

Chocolate Cherry Pecan Rice Pudding

February 12, 2019 By admin

Chocolate Cherry Pecan Rice Pudding
2019-05-15 08:49:38
Yields 6
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Ingredients
  1. 2 tablespoons vegan butter (optional)
  2. 1 cup Arborio rice
  3. 3 1/2 cups sweetened soy milk
  4. 1/2 cup dried, sweetened cherries
  5. 1 teaspoon vanilla extract
To serve
  1. 1/4 cup chocolate chips
  2. 1/4 cup chopped pecans
Instructions
  1. 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.
  2. Cover and cook on high pressure for 7 minutes. Use a quick release after 10 minutes.
  3. Remove the cover and stir in the extracts. Spoon into a pudding bowl and garnish with chocolate chips and chopped pecans and serve warm.
  4. 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.
Notes
  1. This is a modified version of the Fruit and Nut Rice pudding in the cookbook Vegan Pressure Cooking by JL Fields
The Soyfoods Council https://thesoyfoodscouncil.com/

Nothing says I love you like a soy-inspired, heart-healthy dessert! Here are two, perfect for Valentine’s Day: Simple Silky Chocolate Pudding and  Chocolate Cherry Pecan Rice Pudding.

Filed Under: Featured, Recipes, Soyfood Recipes, Ideas, and More!, Vegan

Stuffed Bell Peppers in the Instant Pot

February 12, 2019 By admin

Stuffed Bell Peppers in the Instant Pot
2019-05-16 10:44:56
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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/

Filed Under: Entrees, Recipes, Soyfood Recipes, Ideas, and More!

Tempeh and Edamame Pizza

February 4, 2019 By admin

Tempeh and Edamame Pizza
2019-05-16 12:51:55
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.
By Recipe by Chef Tom Fello, Tommy’s Restaurant (Cleveland Heights, OH)
The Soyfoods Council https://thesoyfoodscouncil.com/

Filed Under: Entrees, Recipes, Soyfood Recipes, Ideas, and More!

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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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