The Soyfoods Council

Beer Baked Sweet Potato Fries, featuring miso

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Beer Baked Sweet Potato Fries
Red miso, the saltiest version of the nutritious soybean paste Japanese staple, has the most depth and boldness of flavor of miso varieties because it has been fermented the longest time. The miso in this recipe removes the need for salt and adds an umami element to the creamy baked potatoes.
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Ingredients
  1. 2 large white sweet potatoes, cut into wedges
  2. 1 bottle of beer (IPA)
  3. 1 teaspoon red miso
  4. 2 tablespoon avocado oil
  5. 1/2 teaspoon hot curry powder
  6. 1/2 teaspoon cumin
  7. 3/4 teaspoon cinnamon
  8. Sea salt, to taste
Instructions
  1. Wash and cut sweet potatoes. Place in a shallow baking dish.
  2. Mix beer and miso and pour over the sweet potato wedges. Soak for at least one hour.
  3. Pre-heat oven at 450 for 15 minutes.
  4. Transfer sweet potato wedges into a large mixing bowl (do not keep the beer-miso mixture). Coat the sweet potato wedges with the avocado oil, curry, cumin and cinnamon.
  5. Place sweet potato wedges in one layer on a baking sheet, lined with foil.
  6. Bake for 45 minutes.
  7. Salt to taste.
Notes
  1. Yield: Serves 4
The Soyfoods Council https://thesoyfoodscouncil.com/

Edamame with Cranberries, Feta and Basil

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Edamame with Cranberries, Feta, and Basil
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Ingredients
  1. 1 - 16 ounce bag frozen shelled edamame
  2. ½ cup dried cranberries
  3. ¼ cup fresh basil leaves, cut into thin strips
  4. 2 tablespoons olive oil
  5. 1/8 teaspoon freshly ground black pepper
  6. ½ cup crumbled feta cheese
Instructions
  1. Cook edamame in boiling salted water for 5 minutes. Drain and rinse under cold water to stop cooking. Pat dry.
  2. Toss edamame, cranberries, basil, olive oil, and pepper together in a medium bowl. Gently stir in feta cheese. Serve chilled or at room temperature.
The Soyfoods Council https://thesoyfoodscouncil.com/

Roasted Balsamic Sweet Potatoes and Tofu

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Roasted Balsamic Sweet Potatoes and Tofu
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Ingredients
  1. 1/2 cup balsamic vinegar
  2. 1 tbsp brown sugar
  3. 3 sweet potatoes, peeled and chopped
  4. 1 package firm or extra firm tofu
Instructions
  1. Preheat oven to 400F.
  2. Remove tofu from package and pat dry.
  3. Cut into 3/4 inch cubes.
  4. Cook vinegar and sugar in non-reactive saucepan over low heat until slightly thickened. Place potatoes and tofu in a large bowl and coat with vinegar mixture.
  5. Gently mix, making sure to coat everything evenly.
  6. Spread potatoes and tofu onto a baking sheet in a single layer.
  7. Bake in preheated oven for 40 minutes, flipping halfway through.
Adapted from Mix it Up
Adapted from Mix it Up
The Soyfoods Council https://thesoyfoodscouncil.com/

Chipotle Corn Casserole with Tofu and Soymilk

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Chipotle Corn Casserole with Tofu and Soymilk
Serves 12
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Ingredients
  1. 1 cup soft silken tofu
  2. 1 Tablespoon + 1 teaspoon canned chipotle peppers, diced
  3. 1-15 ounce can corn, cream-style
  4. 1-16 ounce bag frozen sweet corn, thawed
  5. ½ cup plain soymilk
  6. ¼ cup butter, melted
  7. ½ cup egg substitute
  8. 2 Tablespoons granulated sugar
  9. 1 cup shredded cheddar cheese
  10. 1 -8.5 ounce box corn muffin mix
  11. 1 cup shredded cheddar cheese
Instructions
  1. Preheat the oven to 350° F and grease a 9x13 inch pan.
  2. In a medium sized mixing bowl add tofu, whisk until smooth.
  3. Add all ingredients except corn mix.
  4. Stir until well mixed.
  5. Add the corn muffin mix, stir until combined.
  6. Pour into 9x13 pan.
  7. Sprinkle with 1 cup shredded cheese.
  8. Bake for 50 minutes or until a knife, inserted in the middle of the casserole, comes out clean.
  9. Serve immediately.
The Soyfoods Council https://thesoyfoodscouncil.com/
Chipotle Corn Casserole

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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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