Linda Funk
Executive Director
The Soyfoods Council
Photos Available Upon Request
Ankeny, Iowa, February 10, 2025—Whether you’re looking for recipe ideas to go green for St. Patrick’s Day or healthy snacks to indulge in during National Nutrition Month, The Soyfoods Council canhelp take your eating habits to the next level. National Nutrition Month, sponsored by the Academy of Nutrition and Dietetics, promotes making informed food choices and developing healthful eating habits.
For St. Patrick’s Day gatherings, plant-based dips featuring sustainably grown U.S. soybeans help you go green in every sense of the word. Add a splash of green to your table with recipes like EdamameGarbanzo Bean Hummus dip, Silken Green Goddess Dressing, or Vegan Napa Cabbage Rolls.
For Edamame Garbanzo Bean Hummus, add a 10-ounce package of cooked shelled edamameto a blender with ¾ cup garbanzo beans, 2 teaspoons minced garlic, 2 Tablespoons of soybean oil, 3 Tablespoons lemon juice and ½ teaspoon onion powder. Pulse and blend until smooth. Serve with raw vegetables or pretzel sticks. One cup of frozen prepared edamame provides 18 grams of complete protein.
Silken Green Goddess Dressing is made in a blender with silken tofu, two avocados, the juice of a lemon and ¼ cup soybean oil. Serve over mixed greens. In recipes, cholesterol-free silken tofu can replace sour cream, ricotta or heavy cream.
Vegan Napa Cabbage Rolls are a shareable finger food, made with blanched cabbage leaves filled with extra firm water-packed tofu and cooked brown rice, as well as scallions, mushrooms and carrots. The rolls are briefly sauteed in a Tablespoon of soybean oil, and served with\ a sweetened soy sauce of with rice vinegar, soybean oil, cornstarch and warm water. Extra-firm water-packed tofu supplies about 8 grams of protein per 3-ounce serving.
Healthy snacking is simple with soyfoods, not just for National Nutrition Month but also all year long. Get inspired by recipes featured in the free digital cookbook Easy Snackable Soy from The Soyfoods Council.
Tempeh Bites in Peanut Curry Sauce start with tempeh that has been cut into cubes, simmered in soy sauce with soybean oil, rice vinegar (and sherry if desired), and flavored with minced peeled fresh ginger and crushed garlic cloves. The accompanying curried peanut sauce features curry powder, turmeric, garlic, soybean oil, and chopped dry-roasted peanuts. Tempeh (fermented soybean cake) is a probiotic food that provides approximately 18 grams of complete plant protein per serving.
Soynuts make a great portable snack and offer 15 grams of protein per ¼-cup serving. You can mix them into your own favorite trail mix, add them to homemade caramel corn, or create a variety of flavored soynuts. For example, make Sriracha Soynuts by warming ¼ cup honey in a microwave, then stirring in ¼ cup sriracha sauce. Toss in 2 cups of soynuts and coat thoroughly, then bake soynuts on a foil-lined baking sheet sprayed with nonstick cooking spray for 15 minutes at 350°F.
You’ll find complete recipes on The Soyfoods Council website at www.thesoyfoodscouncil.com. Download the free digital cookbooks: Just Add Soy and Easy Snackable Soy. The website is frequently updated with new recipes and the latest information on soyfoods and your health.
#
About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers arecommitted to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources.
About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.
Comments